Here’s the last of the varieties sent by Pher Engi – thank you very much! Sop buntut, you ask? It’s oxtail soup. Let’s give it a go!
Tag: indonesia
#4947: Mi Sedaap Style Of Singapore Spicy Laksa – Indonesia
Happy birthday to me! This one looked really neat and what’s crazy is I found it locally at S*Mart. I visit that place once a year usually and find a ton of great stuff I’ve never seen before. I even got some mint for garnish on this one. I wanted to get a mint plant and a basil plant yesterday at the fruit stand, but it’s still too early – they didn’t have any. I mean, it is still winter here. Regardless, let’s cook!
#4921: Migelas Protevit Rasa Kari Ayam – Indonesia
Big thank you to Pher Engi for sending this one along! Ah it’s Wednesday and time to cook. Mi is noodles and gelas is like ‘glass’ as in a glass of water. It’s also like cup, so these are cup or mug noodles. Kari ayam is chicken curry!. To the stove!
#4910: Ginding Cuanki Express – Indonesia
Big thanks to Pher Engi for sending this one! Okay you’re probably wondering what cuanki is and I can say that I want to visit Indonesia and give it and try it. Here’s what Wikipedia has to say about it –
#4900: Migelas Protevit Rasa Ayam Bawang – Indonesia
This one comes by way of Pher Engi – thanks again! These are very small – they’re mug-sized. That’s small! Actually, I just realized that the name makes sense – mi for noodle gelas for cup. Ayam bawang means onion chicken. Let’s cook it up!
#4891: Mi ABC Rasa Ayam Bawang – Indonesia
This one came by way of Pher Engi – thanks again! Ayam Bawang translated to onion chicken, a very popular and standard mi kuah (noodle soup) variety. Let’s see how this one is!
#4882: Mie Sedaap Instant Mi Goreng Ayam Bakar Limau – Indonesia
Here’s another neat one thanks to Pher Engi – thanks again! Ayam Bakar Limau means charcoal grilled chicken with lime. Pretty simple – and recently I’ve enjoyed a citrus chicken mi goreng from another brand which was quite good. Let’s see how this one goes.
#4853: Mie Sedaap Soto Madura – Indonesia
Here’s a neat one that was sent by Pher Engi – thanks again! Yeah, I really have no idea on this one. I found it’s a Maduranese yellow beef soup. Soto is often from my experience a beef and lime kind of affair. Let’s find out what we have here.
#4880: Indomie Rasa Empal Gentong – Indonesia
Here’s another neat Indonesian variety sent by Pher Engi – thanks again! So, what flavor is it? Let’s ask Wikipedia –
#4874: ABC Selera Pedas Hot Chicken Lime Flavour – Indonesia
Here’s one tyhat Pher Engi sent – thanks! So lime chicken mi goreng – sounds interesting! Let’s give it a try.
#4868: Migelas Protevit Rasa Baso Sapi – Indonesia
Big thanks to Pher Engi for this one! So these are really small packages to be prepared in a coffee mug. Things like this tend to be a little tricky to pull of staging since little bowls are hard to get the right sizing on. But we will be triumphant! What’s baso sapi? Wikipedia, please –
#4858: Mie Sedaap Instant Mie Goreng Salero Padang – Indonesia
Big thanks to Pher Engi for this one! Wikipedia had this to say about Padang cuisine –
Padang food or Minangkabau food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province.[1] It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
#4846: Indomie Mi Instan Rasa Mi Kocok Bandung – Indonesia
Big thanks to Pher Engi for this one! Time to hit up Wikipedia –
Mi kocok is a beef broth-flavored noodle dish typical of the city of Bandung. This dish consists of yellow noodles served in thick beef broth, sliced kikil (beef leg tendons), bean sprouts, meatballs, lime, and sprinkled with sliced celery, green onions and fried shallots. Some recipes may add beef tripe.[1] The term kocok (shake) in the name of this dish refers to the cooking process, namely shaking the noodles in a hollow metal container with a handle, while dipping it in hot water.[2] The type of noodles used are flat yellow noodles which have a softer texture. To add flavor, you can also add sweet soy sauce and chili sauce. The basic recipe for shaken noodles is noodles, beef broth and beef kikil. However, there are several variations in presentation with the addition of certain food ingredients. For example, add chicken feet, beef, meatballs, even beef tripe.
#4840: Indomie Mi Instan Rasa Soto Banjar Limau Kuit – Indonesia
This one comes by way of Pher Engi – thanks again! So, maybe Wikipedia has a clue…
Soto Banjar is a typical soto from the Banjar tribe , South Kalimantan , with the main ingredient being chicken and having the fragrant aroma of spices such as cinnamon , nutmeg and cloves . This soto contains shredded chicken, with the addition of perkedel , boiled potatoes, boiled eggs, pieces of carrot and ketupat . [2]
#4837: Mie Sedaap Kari Spsial Bumbu Kari Kental – Indonesia
This is pretty awesome. First, thanks to Pher Engi for sending this one! Second, I reviewed this waaay back in 2011 (right here in fact). Thirdly, it says baru in the corner – baru translates to new. Twelve years later, it’s still new! Let’s cook it up! Last time I had it I gave it five stars.
#4830: Mi ABC Selera Pedas Hot Gulai Chicken Flavour – Indonesia
Here’s one that was sent by Pher Engi – thanks again! I’ve tried Hot Gulai Chicken varieties in the past and been quite enthralled – here’s a little background on Gulai from Wikipedia –
#4822: Ginding Batagor Kuah Express – Indonesia
Here’s another one from Pher Engi – thank you! This is one she sent a picture of and asked if I wanted to try it to which I said yes. I also got this when searching Batagor kuah on Google from a generated AI response – ‘Batagor kuah is a soup made from batagor, an Indonesian dish that’s a shortened form of “bakso tahu goreng” (fried meatball and tofu). The soup can be made by boiling chicken broth. Batagor is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is stuffed into wonton skins or filled into tofu, and then deep fried in palm oil. Batagor is a popular street food in the city of Bandung in West Java. It began appearing in various Indonesian cities throughout the country in the 1980s, and is believed to have been invented in 1968 in Bandung. According to legend, batagor was created as a way to salvage unsold bakso meatballs. ‘
#4815: Migelas Protevit Rasa Soto Ayam – Indonesia
Big thank you to Pher Engi for sending this all the way from Australia! This one is interesting, and my years of reviewing instant noodles has been instrumental in giving you a little info on this one. First, the name. Mi means noodle – and gelas means glass, as in a glass of milk, etc. This is quite literally a noodle you put in a glass or mug with some water to steep. Soto ayam? Chicken soto – usually a lime and chicken affair. Let’s give it a try!
#4810: Mie Sedaap Mi Kuah Instan Rasa White Curry – Indonesia
A huge thank you to Pher Engi of Australia for sending me this – I’ve been wanting to try it for easily 5 years – probably more. An Indonesian take of white curry just sounds so interesting – let’s give it a try!
The Ramen Rater’s Top Ten Indonesian Instant Noodles Of All Time 2024 Edition
Well, I figured late is better than never. I compiled this list around September of last year and never got around to editing it up. Well, the kids are on spring break so I figured a great time to hunker down and get some work done. This list is a compilation of my favorite varieties of Indonesian instant noodles I’ve tried up to review 4,650. A lot of reviews have come out since I wrote this list, so you can be sure some of those will appear on the next list. I should note I’ve also compiled a list of all of the Indomie varieties I’ve tried here. You can see everything I’ve tried from Indonesia here. Also, I’m making a big change to Top Tens. That announcement can be seen below. With that, let’s look at The Ramen Rater’s Top Ten Indonesian Instant Noodles Of All Time 2024 Edition.
A List Of All The Indomie Varieties I’ve Tried
Often I come out with a list and I get a comment saying ‘you should try Indomie.’ Well, I decided after years of telling folks that I have tried Indomie, I’d share a list of all of the Indomie varieties I’ve tried. So, this is that list. I’ve got 77 here. They’re ordered by review score (the last number) and the first number is the review number. So, you can hit the search button and type in that review number and it’ll bring it up. I’m pretty sure there’s a few more that have yet to be published, however this list contains 77 different varieties as on April 9th, 2024.
#4771: Indomie Mi Instan Rasa Coto Makassar – Indonesia
Well, this is it. This is the last of the varieties that were so kindly sent by Pher Engi from Australia and it’s sad to see the end. So many great flavors – really bumped up my list of Indomie varieties I’ve tried by a ton! Thank you so much!
#4767: Indomie Hype Abis Mi Goreng Kebab Rendang – Indonesia
One of the very last (indeed the next to last) varieties sent in by Pher Engi of Australia – thanks again! I’m not sure of how rendang on a stick differs from regular rendang insofar as an instant noodle flavor. I guess we’ll find out!
#4763: Indomie Mi Goreng Rasa Sambal Rica-Rica – Indonesia
Another exotic variety from Indonesia sent kindly by Pher Engi of Australia – thank you yet again! So what’s rica-rica? Wikipedia was nice enough to have some backstory –
#4759: Indomie Rasa Soto Lamongan – Indonesia
A big thank you to Pher Engi of Australia for sending this! So there are many varieties of soto, and they are regiolnally different. Herew’s a translation of some info I found on the Indonesian Wikipedia –
#4757: Mie Sedaap Instant Cup Mi Goreng – Indonesia
I’ve reviewed something like this before I’m pretty sure but this is new packaging so an update is in order. Couldn’t get that sticker off the side so unfortunately you can only imagine what’s underneath it, so put on your thinking caps… Imagine – hard! Yeah, not too exciting. Anyways, let’s make mi goreng!
#4755: Indomie Mi Goreng Rasa Cakalang – Indonesia
A big thank you to Pher Engi for sending these along! I’m getting really low on varieties to review at this point – I’ve been doing four reviews a day lately and have been trying to do so all the way up to my kids going back to school. Twenty days to go until they’re back! They’ve had a lot of fun this summer, but they miss their friends from school of course. So – what is cakalang? It’s skipjack tuna. Many years ago, you could easily find an Indomie variety here (among others you can’t anymore) which mentioned skipjack tuna flavor. Let’s give this one a try.
#4752: Indomie Rasa Soto Spesial – Indonesia
Big thanks to Pher Engi of Australia for sending this along! Just spent a couple minutes researching koya gurih. It seems like it is a fried cracker which is pulzerized and then added to soups. I’ve run across this before – years back. Let’s give it a go!
#4723: Indomie Mi Goreng Aceh – Indonesia
Definitely haven’t tried this one in the past, but I’ll review it today thanks to Pher Engi from Australia – thank you very much! Aceh is a region of Indoesia – that being said, here’s a little blurb about this one I found online –
#4719: Indomie Mi Goreng Rasa Rendang – Indonesia
Big thanks to Pher Engi for sending this all the way from Australia! This is a variety that used to be available in the United States, however this and a couple other have disappeared from our shelves here over the years – and it bums me out. Bring them back, please! Not sure what rendang is? Wikipedia says –
#4701: Kobe Mi BonCabe Rasa Ramen Pedas – Indonesia
This one came by way of Pher Engi of Australia – thanks again! So BonCabe is a spicy concoction – like a seasoning. There are differing levels of heat and this one is LEVEL 30. I think the next up is the BonCabe Max End. Anyways, I’m very curious how spicy this one is, so let’s find out.
#4681: Nissin Geki Instant Fried Noodles HOT Carbo Flavour – Indonesia
Another one from Pher Engi of Australia – Thank you!! This looks to be a play on Buldak perhaps which usually is nott a good idea. However, you never know. Let’s see how spicy this is.
#4649: Indomie Mi Instan Mi Keriting Goreng Spesial – Indonesia
Massive thanks to Pher Engi of Australia for sending this as part of a huge haul of Indonesian varieties. Another from this range is in the 2023 Top Ten global list. They both used to be available in the United States, but not anymore – which is very sad. They really should bring these back… Special noodle, excellent flavor. I’ve not reviewed this is years and years so with new packaging heralding their 50trh anniversary, away we go.
#4834: Indomie Mi Instan Rasa Soto Medan – Indonesia
Here’s another great variety sent by Pher Engi – thanks again! This one has soup. Time to cook!
#4643: Best Wok Corn Bihun Hot & Spicy Fried Bihun – Indonesia
Got these a little while back – thanks to the folks at Best Wok! I’ve been saving this one as the last one which wasn’t the hot and spicy was so good. Let’s give this one a try! Oh, and yes – these noodles are made completely from CORN!!
#4631: Jiwa Pagi Mi Instan Ayam Bawang – Indonesia
Another Indonesian variety sent by Pher Engi – thanks again! Ayam bawang translates to onion chicken. I’ve always liked this flavor combo. Let’s give it a go!
#4627: Best Wok Corn Bihun Original Fried Bihun – Indonesia
Okay so you know mi goreng, right? Well, this is mi goreng with a noodle made from corn. Yep – corn. What’s great about it is that it’s low cal and gluten free. Unlike rice vermicelli, its not dry, and unlike bean thread, it’s not extremely sloppy. This is the perfect balance. Let’s give it a go.
Pher Engi Sends A Ton Of Noodles From Australia!
So I have a group called Ramen Junkies on facebook. Well, a group of us moderate the group and Pher Engi is our newest member. It’s an international group of like minded instant noodle fans. Let’s see what she sent – and thank you!
#4607: Indomie Mi Goreng Rasa Ayam Pop – Indonesia
Big thanks to Pher Engi for sending this over! So, this variety I figured to be just a chicken mi goreng, but it isn’t. Ayam Pop is a dish from Sumatra – and while the image on the package seems to be a plain piece of chicken, looks can be deceiving! On Taste Atlas, I found this –
#4601: Indomie Hype Abis Mi Kuah Rasa Seblak Hot Jeletot – Indonesia
To begin, thanks to Pher Engi for sending this along with so many untried Indonesian varieties! Seblak Hot Jeletot. I searched and almost immediately found a site familiar to me – minime insights. This guy does market analysis on food trends and new things – he’s mentioned me in the past and I’ve check out his site quite a bit to find out about different products. In his post, he answers a lot of my questions, and leaves me with a little dilemma. First, this is a trending flavor. Second, jeletot turns out to be a Sundanese word (great now I have to figure out that Sundanese is) which means so hot your eyes pop out!
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