#909: Indomie Mi Goreng Kriuuk Bawang

This is the final one – the last one that Meilina K. of Jakarta, Indonesia sent. These have been a lot of fun since there’s no way you can buy them here in the states! Awesome! Thanks again! So what does bawang mean? Onion. And what about kriuuk? Crunchy. Let’s try this out.

Here’s the back of the package (click to enlarge).

A big chunk of the noodle block.

Bumbu? Seasoning powder!

Looks like a decent amount.

Liquid seasonings: seasoned oil, chili sauce and sweet soy sauce.

The seasoning oil has a nice onion aroma.

The chili sauce and sweet soy sauce.

Here’s the star of the show: the crunchy bits!

Kind of look like Rice Krispies, no? Well, they definitely end their resemblance with the visual – they’re spicy, crunchy little bits of enjoyment.

Thought I’d take a shot of them all together to really show what we have. This is a lot of extra stuff to go with a block of instant noodles; Indomie’s really quite unique in this.

Finished (click to enlarge). Added sweet onion, bell pepper, carrot, broccoli, green bean, water chestnut, baby corn, some baked chicken with Lindberg-Snider Red Baron BBQ Spice, a couple fried eggs with some Krazy Mixed Up salt, Dua Beliibis chili sauce and Urashima Sesame & Salt furikake. The noodles are trademark Indomie – nice chew and good quantity. The flavor is nice – the sweet and spicy is there as well as a nice hit of onion. The kriuuk? Well, it’s crunchy and abundant – almost too much of it! Good stuff – 4.25 out of 5.0 stars. UPC bar code 089686059748 .

Indomie TV commercial

The Gong Ageng – turn up the bass and the volume – this is amazing!

#779: Indomie Mi Instan Mi Goreng Kriuuk Ayam (Crispy Chicken)

Here’s another new one sent by Meilina K. of Indonesia – thanks again! This certainly is different – kriuuk? I couldn’t find a direct translation but here’s what Wikipedia said:

In 2006, Indomie launched a new variant Indomie Mi Goreng Kriuuk.. 8x. In this product, 8x means “Lebih banyak, Lebih renyah, Lebih gurih, Lebih gede” (translated: more noodles, crunchier, more delicious, larger), in three flavours: Chicken, Onion, Spicy.

Here’s the back of the package.

Here’s a chunk of the noodle block.

Here’s the powder seasoning packet.

A decent amount of it.

The liquid packets. From left to right: seasoned oil, sweet and hot chili sauce and sweet soy sauce.

Here’s all three in the same cup, ready to go!

Here’s the special pack!

This is great – a ton of neat little crunchy bits! Like little fried tasty seasoned bits of awesomeness!

Finished. Added two eggs, chicken lunch meat, veggies, some Huy Fong Sriracha sauce and some kizami shoga (pickled ginger). The noodles are your regular awesome Indomie fare – decent amount and they are easily grabbed by the seasonings. The flavor is nice – sweet, spicy and chicken flavored. The crunchy bits are insane – there are so many of them! Pretty cool and different. 3.75 out of 5.0 stars. UPC bar code 089686059717 .

Indomie commercial

Looks like a video about a restaurant that sells crispy chicken

#715 Indomie Mi Goreng Rendang (Indonesian Import)

I couldn’t wait for Meet The Manufacturer: Indomie week to try this. It’s a nice day here in the low 70’s and this said ‘eat me,’ so I will. This was one of the ones sent to me by Susienta S. of Indofoods CBR in Jakarta, Indonesia! Thanks again – and let’s give this one a try! Hey wait a minute – maybe we should research this a little first. So. what I’ve heard is that Rendang is a spicy beef curry. Here’s what Wikipedia has to say about Rendang:

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,^[1] and is now commonly served across the country.^[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.^[3] Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary expert often describe rendang as: ‘West Sumatra caramelized beef curry’.^[4] Though rendang^[5] is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.^[1] In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods’ list.^[6]

Here’s the linkto the whole Wikipedia entry. I think I should also mention something some Indonesian folks have mentioned in comments on here. They have something they call

InTerNet (Indomie Telur Kornet). Here’s a link to make it – I think you’ll agree it sounds good!

Here’s the back of the packaging. For those of you who aren’t familiar with Indonesian instant noodles, a lot of them are prepared differently – like this one. It pays to read the instructions on every pack of instant noodles you try – especially if they’re from different cultures! Cooking this up like a soup could be disastrous!

Here’s the noodle block!

Here’s the dual packet of dry seasonings. The ‘bumbu’ on the left is the dry base and the ‘cabe’ on the right is chili powder. I would love to know – does that little guy on the chili label have a name? Anyone know anything about him? Please post a comment!

Here’s the powdered seasoning.

This chili powder is pretty serious stuff!

Now we have our wet ingredients. Seasoned oil on the left and sweet soy sauce on the right.

Seasoned oil.

Sweet soy sauce.

Finished. Okay so I took some artistic liberties on this one. Added a little roast beef and stir-fry vegetables while boiling the noodles. I used a star-shaped cookie cutter and fried two eggs using it.  Fried a piece of roast beef and laid it on top. Added a little lettuce. Added some Huy Fong Sriracha hot sauce, Krazy Mixed Up Salt and fried shallots on the eggs. I also dropped some kizami shoga (pickled ginger) in the mix. Wow – this is great stuff! The noodles are chewy enough without being too chewy. The flavor is excellent – like a hot curry beef taste that works so well. I love it. This is one of those times when being the Ramen Rater is the best thing in the world. 5.0 out of 5.0 stars!  I highly recommend this one! UPC bar code 089686910704 – get the USA version here!

Indomie Mi Goreng Rendang commercial from Indonesia!

I’ll be reviewing these as well sooner or later!

 

#685: Indomie Mi Instan Rasa Sop Buntut Khas Jakarta (Oxtail Soup Flavor)

Another of the half dozen amazing Indomie varieties sent to me by Edin N. of Vancouver, BC! Thanks again! This one’s oxtail soup. Let’s begin.

Here’s the noodle block. Last time with the spicy coconut shrimp soup, the noodles were wide. These look like the noodles I’m used to from Indomie.

Powder seasoning and chili powder.

Here’s the powdered seasoning – has a pleasant odor to it.

Seasoned oil packet.

Very strong onion scent coming from this one.

Fried onions are awesome!

This are added right at the end as a garnish.

 

Finished. Didn’t add anything. Starting with the noodles, they’re your standard instant. They’re not amazing, but not bad. Now for what I imagine here is the spotlight, the broth: As I’ve never had oxtail soup before, I couldn’t say whether this tastes like it or not. The broth reminds me of a meat broth with a bit of the fried onion going on. It has a slightly greasy texture from the oil but not overly so; kind of what you might imagine from a thin beef stew broth. It’s not bad but not wonderful. This is a tough one to rate; I’m giving it 2.75 out of 5.0 stars. It’s a hair above the mid-line. The flavor is interesting but not wow-ing me like other varieties of Indomie have in the past. UPC barcode 089686011258.

Can anyone tell me about the edge of the fried egg towards the end? How is this done and what is the device that does this called?

I’m fascinated – this looks really good!

 

 

#435: Wingsfood Mie Sedaap Instant Mie Sambal Goreng

Sweet! Two days in a row of Indonesian delicacy! Today we have one with mention of Sambal in the title. Sambal equals spicy! Should be good!

Okay so clockwise from the top left we have the delicious fried onions that will be sprinkled on the finished product, dry powdered seasoning known as bumbu, a thick sweet black soy sauce called kecap manis, a chili sauce which usually is manis pedas but I think is where the sambal seasoning is contained, and finally some seasoned oil.

Some crazy looking stuff here! The seasoned oil is the opaque on top top left, then the chili sauce and then the soy sauce with the powder bumbu at the bottom.

The finished product with the nice little bots of fried onion sprinkled. This is what I was expecting yesterday – noodles are cooked and then drained and stirred on a bowl with the seasonings. So yeah this is some great stuff! Some spiciness going on that’s for sure! The onion was as advertised – delicious! Impressive! 4.25 out of 5.0 stars! Get it here.