#901: Sarimi Rasa Ayam Bawang

Here’s the next to last of the packs that Meilina K. of Jakarta, Indonesia sent. Hate to see them running out – so good! This one’s onion chicken flavor. Let’s check it out!

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

Here’s some of the noodle block.

Here’s the dry seasoning packets – chili powder and powder base.

Here is the chili powder atop the powder base.

Here’s the seasoned oil packet.

Has a nice aroma – chicken and onion.

Finished. Added some broccoli, turkey breast, hard boiled egg with Krazy Mixed Up Salt, some Dua Belibis chili sauce and a little of the new Urashima Sesame & Salt furikake. The noodles are pretty good – nothing to write home about but nice. The broth was excellent – nice color, great onion and chicken taste with a little spicy hit from the chili powder. Good stuff! 3.5 out of 5.0 stars! UPC bar code 089686017076 .

Here’s a commercial for Sarimi instant noodles during Ramadhan.

Elly Kasim – Ayam Den Lapeh

#867: Indomie Mi Instan Rasa Coto Makassar

This is a real treat – this is one of the varieties not available in the United States and was kindly sent by Edwin N. of Vancouver, BC! Thank you again so much! So what is Coto Makassar anyways? Well, here’s something I found here:

Coto? Nope, I am not misspelled the word to Soto (popular Indonesian dishes). Its a local name for the traditional food from South Sulawesi, a soup that consist of meat, specifically the innards of cow, and mixed with spices like galangal and pepper. Galangal is also known as Blue ginger, Alpinia galanga, or lengkuas in Indonesian name.

Makassar in the name refers to the capital city of South Sulawesi, where this unique dishes is very popular as the local traditional food.

Wikipedia says:

Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian culinary food originating from Makassar, South Sulawesi. It is a soup with seasoning broth made from starch.^[1] The main content of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.^[2]

Coto Makassar is usually served with Burasa or Ketupat.

Soup’s on – let’s try it!

Was very hard to read – black deep red – so I used some Photoshop magic to make it easier. Click to enlarge.

The noodle block.

Dry seasoning powder and chili powder.

Dark colored chunky base with the chili powder on top.

Seasoning oil packet.

Curious – smells kind of like peanut butter.

Fried onion!

Nothing better than a little fried onion on top!

Finished. Added some grocery store frozen stir-fry veggies, a hard boiled egg with Krazy Mixed Up Salt and some Dua Belibis. Noodles are good and work well in soup. Nice texture. The broth Has a very deep and dark color. Has a spicy and a funky beef taste – kind of a spicy vegetable beef kind of thing going on. Good stuff. 4.0 out of 5.0 stars. UPC bar code 089686043051 .

Short film showing the preparation of Coto Makassar.

This is one bizarre documentary – “Heavy Metal Parking Lot” – Judas Priest fans in a parking lot at a show in 1986 – quite interesting.

#863: Indomie Mi Keriting Goreng Spesial (Special Fried Curly Noodles)

Here’s something special! This is the version of the special fried curly noodles that they get in Indonesia! What’s funny is that it looks like the date on the front is today! The special fried curly noodles we get here in the US from Indomie tops my Top Ten Instant Noodles Of All Time list. Let’s give these a try.

Here’s the back of the packaging. Click to enlarge.

Otis the Pug looks on.

Then he ponders the Star Trek episode we watched  last night in which Mr. Spock says ‘logic is a wreath of pretty flowers that smell bad.’

The noodle block.

On the left are the dehydrated veggies and on the right is the seasoning powder.

From the back of the packaging, I think the round slices are pieces of chicken ball.

Here’s the seasoning powder.

 

The liquid packets: seasoned oil, chili sauce and sweet soy sauce.

Here’s the seasoned oil…

Here’s the sweet soy sauce and chili sauce.

Finished. Added onion, Fresno chili peppers, kizami shoga (pickled ginger), two fried eggs with Krazy Mixed Up Salt and some Dua Belibis chili sauce. The noodles and broad and flat – deiniftely different than the usual Indomie noodles. The flavor is spicy and sweet and wonderful. This is much like the one we get here, but with a little nicer veggies. Perfect. 5.0 out of 5.0 stars. I have heard that they may be getting rid of the Special Curly or the Special Grilled Chicken flavors soon. hope not! UPC bar code 089686040647 – the one I reviewed here was sent to me special by Indomie from Jakarta, Indonesia. You can get the export version, thought it is tough to find – here.

Hey you Luxembourgers! Indomie’s coming your way soon!

So Nigeria’s film industry (Nollywood), makes a lot of films and here’s a trailer for one of them. A lot of yelling and bits of english in there.

#852: SuperMi Sedaaap Mi Kuah Rasa Kari Ayam

Here’s another one sent to me by Meilina K. of Jakarta, Indonesia – thank you again! So ‘rasa kari ayam?’ Chicken curry flavor! Sounds awesome – let’s hit it.

Back of the package – click to enlarge.

The noodle block.

Seasoning packets – soup base powder and chili powder.

Here’s the base with the chili powder on top.

Seasoned oil on left, fried onions on right – you sprinkle them on the finished product.

Here’s the seasoned oil.

Finished. Added some oven baked chicken, onion, broccoli, red bell pepper, Dua Belibis chili sauce, hard boiled egg and Krazy Mixed Up Salt. The noodles are good – your standard Indofood tasty fare. The broth is great – a nice sweet and tasty curry chicken tasty which is really nice. The bits of fried onion are a nice little addition. Awesome stuff – 4.0 out of 5.0 stars. UPC bar code 089686915075 .

People in Indonesia celebrate Lebaran, a religious holiday. Here is more information.

Indonesia documentary

#838: Sarimi Soto Koya Gurih

Here’s another one from Meilina K. of Jakarta, Indonesia – thanks again! This is another Indonesian noodle soup – not a dry noodle. Let’s give it a try! By the way – ‘Baru’ means new.

Here’s the back of the package.

The noodle block.

Dry powder seasoning and chili powder.

The dry seasoning with chili powder atop.

Seasoned oil.

Has a nice lime scent.

This is a powdery garnish that goes on top.

So upon some researching, I found that serbuk koya means Koya powder. According to Selby’s Food Corner, “Koya powder is made from prawn crackers, fried garlic and dried shrimp.” They mention sprinkling it on top of a dish at that link, so I am assuming that it is to be sprinkled on top as a garnish.

Finished. Added red bell pepper, broccoli, a fried egg with a little Krazy Mixed Up Salt, some roast beef and some Dua Belibis chili sauce. Decent noodles – not soggy, spongy or tough. The broth was nice – a good hit of lime flavor and spices. The koya on top adds an interesting extra flavor. Great stuff – 4.0 out of 5.0 stars. UPC bar code 089686917260 .

Commercial for Sarimi Soto Koya Gurih.

Documentary about travel to orphanages in Indonesia.