I have a little recipe for Mi Goreng, and no, I am not talking about fried noodle in Malay Language. I am talking about the internationally acclaimed instant noodle by IndoMie® Pt Indofood Sukses Makmur Tbk, Jakarta 14430, Indonesia.
Yup this IndoMie Mi Goreng.
While I followed the instruction throughout the years to the last fine print, I have always felt that the noodle is a bit too stretchy to my liking. Some "elastic tendon" kind of feel. And the MSGs never felt thick enough, not salty and sweet enough. I know this sounds so unhealthy, but really, who can resist Indomie once they try their first serve in their lives? :P
So last year, when I had Indomie one day, what happened was I sort of put together a better tasting version of Indomie. It is springy but not stretchy, and the flavouring simply tasted superb to me. Thick, sweet and salty. Or put shortly, there was simply nothing more you could ask for in a pack of instant noodle. I have been cooking IndoMie this way since.
And today, I am going to share my favourite recipe:
- Cook noodles (obviously)
- Without any delay, proceed to prepare all the flavouring sachets (except the fried onion) in the bowl. The plastic sachets must be cut using scissors instead of tearing by hand. This is essential for the timing and to prevent dirtying your clothes.
- Proceed immediately to drain the noodle thoroughly with a kitchen sieve. Do the first two seconds of sieving under running cold water.
- Mix the noodle thoroughly with the flavouring in the bowl.
- Sprinkle the fried onion on top.
- Devour the fantastic Mi Goreng!
Disclaimer: I have not been eating IndoMie as much as I used to. I don't think I have even eaten one box yet this year; while in the first year I used to have enough to be used as lecture note containers. Please consume IndoMie moderately and responsibly! :D
p/s: In fact in the talk page of the Indomie Wikipedia article, there are even some creative cooking methods involving some other additional flavours and ingredients. :P Indomie fans rejoice!