Chinese influences are evident in Indonesian food, such as Bakmi, Mie ayam, Pangsit, Bakso, Lumpia, Kwetiau goreng and Mie goreng.
The dish is derived from Chinese Chow mein and believed to have been introduced by Chinese immigrants in Indonesia.
Despite being influenced by Chinese cuisine, mie goreng in Indonesia have a definite Indonesian taste, it has been more heavily integrated into Indonesian cuisine; for example the application of popular sweet soy sauce that add mild sweetness, sprinkle of fried shallots, addition of spicy sambal and the absence of pork and lard in favour of shrimp, chicken, or beef; to cater for the Muslim majority.
Mie goreng are traditionally made with yellow wheat noodles, stir fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat or seafood. However, nowadys other versions might use dried instant noodle instead of fresh yellow wheat noodle. They are common in Indonesia and Malaysia.
Authentic Mie goreng uses fresh yellow wheat noodle and fresh ingredients and spices often made in other countries, however, bottled instant spice paste might be used for practical reasons. There are as many recipes for Bami Goreng as there are people to make them.Read more