In Indonesia, some of the country's best cuisine is Chinese Indonesian, commonly known as Tionghoa- Indonesia cuisine. The food from Tionghoa-Indonesia is characterized by a mixture of Chinese style menu with local spices and ingredients. In countries like Malaysia and Singapore, these food are called Peranakan Food. One example of Chinese-Indonesian cuisine is I Fu Mie, or Indonesian, commonly calls it Tamie.
What is I Fu Mie?
It's a crispy fried noodle served with a savory sauce made of seafood or chicken stock with vegetables. This type of delicious, creamy sauce is often called Cap Cay, a different kind of stir-fried vegetables. But today, we will be focusing on making a basic and easy I Fue Mie recipe without corn starch and with simple vegetables.
So, Let's get into the cooking lab!
| Serving | Ready in | Cooking Difficulty |
|---|---|---|
| 3 people | 60 minutes | ⭐️⭐️(medium) |
Ingredients
 |  |  |  |  |
- 5 dried noodles
- a cabbage
- a carrot
- Some shrimps
- 3 onion
- 2 tsp salt
- 2 tsp sugar
- 1 tsp pepper powder
- 250ml water
- A sausage (optional)
Directions
In this recipe, there are two preparation: Makin Fried noodles and the soup/sauce.
 |  |  |  |
Making the Noodle
- Boil the noodle and strain it.
- Divide the noodle as you desire.
- Heat a skillet and put cooking oil.
- Fry the noodle until it turns golden brown and crispy.
- Let it cool while you are making the sauce.
Making the soup/sauce
- In a pot, boil 250ml water and with the chopped onion and the shrimp
- Add carrot, then the cabbage.
- Add salt, sugar, and pepper powder.
- Let it boil and add chopped sausage into the mixture.
- Serve the fried noodle on a plate and pour the soup into the plate.
Note from Mac
A simple suggestion from me would be preparing all the ingredients beforehand or frying the noodle first because frying the noodle is taking longer than the soup preparation. I fu Mie is also best served with sweet-sour and spicy chicken. This is also best served during dinner instead of lunchtime. If you want to try a noodle recipe, this easy and straightforward recipe should be on your next list.
I left out corn starch because I don't have it the pantry. But you can always add a spoon of it for extra thick and creaminess. As always, this recipe can be made vegetarian instead of using chicken stock or seafood.
Thus far, I Fu Mie has always been on my family menu during special occasions like birthdays or family celebrations. This is why I love them and always request this food to be made when I am home. Today was the day I am bruising my cooking skills, especially with this I Fu mie recipe.
@tipu curate
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I'm not sure if you could win my heart with that
haha I wasn't planning to.
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I'm fascinated by the plate. We have exact one here and it's as old as I am
haha yes, that plate is even older than me