Sundanese Noodle [ Mie Heben ]. Sundanese Noodle [ Mie Heben ] nopankrizt Jakarta, Indonesia. Indonesia » Jawa Barat » Sukabumi » Is this your business? Mi ongklok, boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ''loh''.

Mi yamin, chicken noodle in sweet soy sauce, similar to mie ayam but with sweeter taste. Mie Kocok (shaken noodle) is taken from the process of making. It is made by shaking the foods and dipping it into hot water. You can have Sundanese Noodle [ Mie Heben ] using 27 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sundanese Noodle [ Mie Heben ]

You need of Stew Frozen Ingredients.
You need 150 grams of Wheat Noodles.
Prepare 4 slice of Frozen Crab Stick.
You need 4 slice of Frozen Chikuwa.
Prepare 4 slice of Frozen Fish Balls.
Prepare 4 slice of Frozen Tuna Roll.
It's 4 slice of Frozen Salmon Roll.
You need of Stir Seasoning.
Prepare 2 tbsp of vegetable oil.
Prepare 2 tbsp of onion, chopped.
Prepare 1 tbsp of sweet soy sauce.
Prepare 1 tbsp of salt.
It's 1 tbsp of chili powder.
Prepare 1 tbsp of chili flake.
Prepare 1 tsp of pepper powder.
Prepare 1 tbsp of garlic powder.
It's 1 tsp of tomato paste.
It's 2 tbsp of chili paste.
Prepare 2 tbsp of lime juice.
It's 3 of lemongrass leaves.
It's 3 of kaffir lime leaves.
You need 4 tbsp of frozen vegetable mix.
You need 10 clove of cayenne pepper.
Prepare of Fried Ingredients.
It's 2 slice of chicken katsu / chicken karage.
Prepare 500 ml of beef broth.
Prepare 500 ml of boiling water.

Mie kocok is the best taste of the cow broth with noodle in it. The noodle that is used should be yellow noodle. Some tendons of cow leg, bean sprouts, and celery are the completion of this food. Sundanese cuisine is the cuisine of the Sundanese people of West Java, and Banten, Indonesia.

Sundanese Noodle [ Mie Heben ] instructions

Boil the wheat noodles and another stew frozen ingredients in 500 ml grisky boiling water, stir slowly for 3 minutes, then take them and drain it..
While the frozen ingredients is being cooked, fried the chicken katsu / karage until it's golden brown then take it and set aside..
Pour vegetable oil in a pan and fried onion until it's a little brown, then pour chili flake and another seasoning, sauteed vegetables mix, lime juice, cayenne pepper, lemongrass leaves and kaffir lime leaves later, then pour 500 ml beef broth water, stir till it's boilling and lift..
Prepared bowl, then fill with noodles and ingredients stew, then flush with beef broth water, serve with chunks of fried chicken katsu or chicken karage..

It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau. Sundanese food is characterized by the freshness of its ingredients, lalap is known to be eaten with chili sauce and karedok shows the Sundanese fondness for fresh raw vegetables. In contrast to Minangkabau cuisine which is rich and spicy with thick curry and coconut milk ingredients, Sundanese cuisine features a light, simple, and clear taste.