A plate of freshly fried mi goreng probably occupies the top spot in my list of comfort food. When I don’t feel like eating rice, I always make some fried noodles and it will definitely cheer me up like no other food can. To be honest, the reason I haven’t shared a mi goreng recipe is because this is one of those recipes that feels weird to have a set rule. Please use the recipe as a rough guide and free style it to suit your taste.
To start, most Indonesian use Chinese fresh egg noodles to fry some mi goreng. If I were in Indonesia, I would definitely be using this since it is so commonly available one can even just pop in to the nearest convenient store to grab a packet. But since I now live in the States, a packet of fresh egg noodles is suddenly a luxury item, so I have been forced to make do with dried noodles.
I have tried this with everything from egg noodles to udon to all kind of Asian wheat noodles, so I know it will work regardless of which noodles you choose.
The key is to undercook the noodles from what is stated on the instruction label. For example, if your packet says to cook the for 5 minutes, I suggest stopping at 3.5 minutes, or 4 minutes, at most. This is because when we fry the noodles, it will be cooked further. If you already cook the noodle to its suggested time, your mi goreng will end up soggy, which is not good.
Use any vegetable/meat
There is only a very basic rule to fry up a batch of mi goreng. Most people include garlic, egg, kecap manis, and bawang goreng (fried scallion) as essential, which I wholeheartedly agree. To that, I would add fish sauce, pepper, and scallions. There should also be a mix of vegetables and meat, and here is where you can use whatever you like.
My usual go to is some thinly sliced cabbage and carrot, and some sort of bakso (meatballs) or fish cakes, or any thinly sliced meat that I have. If I am going meatless, then I will add some fried tofu cubes.
After reading this part, I am certain now you see why I hesitate for so long to share a mi goreng recipe. It’s almost like there is no rule to what you can/cannot add. I would say if you are on a mission to clear your fridge from odd bits and ends, just dump them in your next batch of mi goreng. In short, have fun and happy cooking!
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