Yummie factor: 9.
Ifu mie is a crispy dry noodle that in my opinion is the most delicious among noodle-family cuisines. It’s an unique Chinese Indonesian cuisine, also popular in surrounding nations (Singapore, Malaysia).
Steps:
1. Make the broth (e.g. water with bone marrow / fish stock cubes / fresh ready-to-use broth).
2. Cook vegetables (e.g. cai sim / pak choi / choy sum, cabbage, carrot, broccoli, spring onions) in this broth.
3. Add garlic, ginger, oyster sauce, fish sauce, light soy sauce, sesame oil, sugar, white peper, 5-spices powder (optional), shaoxing wine (optional), vinegar(optional), maizena(optional), chili (optional), tomato sauce/paste (optional).
4. In a separate pan, stir fry briefly the sea fruit / fish ball / dimsum / chicken filet / fish filet or other meat.
Presentation: pour the broth (when still very hot) and vegetables over the noodle. Add the fish / sea fruit / meat.
Since ifu mie is my favourite cuisine I often cook it, in different ways such as:
I tried also to deep fry the noodle but it was actually not necessary.
In my cooking blog in future, I will discuss about other noodle family such as udon / fresh noodle, kwetiau, instant noodle, vermicelli / mihoen, soe-oen / laksa, spagheti (yes, the Italian noodle).
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Yummie factor is my subjective taste valuation (scale of 10).
b:eigpaper
Ifu mie is a crispy dry noodle that in my opinion is the most delicious among noodle-family cuisines. It’s an unique Chinese Indonesian cuisine, also popular in surrounding nations (Singapore, Malaysia).
Steps:
1. Make the broth (e.g. water with bone marrow / fish stock cubes / fresh ready-to-use broth).
2. Cook vegetables (e.g. cai sim / pak choi / choy sum, cabbage, carrot, broccoli, spring onions) in this broth.
3. Add garlic, ginger, oyster sauce, fish sauce, light soy sauce, sesame oil, sugar, white peper, 5-spices powder (optional), shaoxing wine (optional), vinegar(optional), maizena(optional), chili (optional), tomato sauce/paste (optional).
4. In a separate pan, stir fry briefly the sea fruit / fish ball / dimsum / chicken filet / fish filet or other meat.
Presentation: pour the broth (when still very hot) and vegetables over the noodle. Add the fish / sea fruit / meat.
Since ifu mie is my favourite cuisine I often cook it, in different ways such as:
Variation 1: sea fruit mix / fruits de mer (e.g. shrimps, surimi, squid, mussel, shellfish) and fish ball 鱼丸
Variation 2: dim sum (siomay / pangsit 云吞), fish ball, broccoli, carrots
Variation 3: beef with orange-zest hoisin sauce (stewed with beer, what I learned from Belgium cooking)
Variation 4: white fish filet (e.g. pangasius) and fermented sour cabbage (suan cai 酸菜 /sayur asin)
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Notes:
lots of these recipes contain no exact quantities. I don’t use weights during cooking (except during cake baking). The strength of ingredients depends whether they’re fresh or dry preserved and how many months there are. So the best way to determine the quantity is by tasting the food during cooking. The target audience of the cooking also determines the ingredients, for example I will use different amounts of Thai curry paste for Thai friends or for European friends.Yummie factor is my subjective taste valuation (scale of 10).
b:eigpaper
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