Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick '' yi mein'' noodle, hence the origin of its name. It is quite similar to '' mie kering'' noodles from Makassar.

Ingredients

Unlike other Chinese Indonesian favourite noodles with a soft texture—such as '' mie goreng'' for example, ''ifumi'' has a crispy texture akin to dried

instant noodles Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...

or crackers. This is because the noodles were deep fried in palm oil first. The vegetable sauce is actually quite similar to the other Chinese Indonesian favourite, '' cap cai'' and it is made of stir-fried

carrots The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nativ ...

cloud ear mushroom ''Auricularia cornea'' (毛木耳, maomuer or cloud ear) is a species of fungus in the order Auriculariales. It is commercially cultivated for food in China. The species was previously referred to ''Auricularia polytricha'', but the latter specie ...

, choy sum or napa cabbage,

cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...

, garlic and onion all seasoned with

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...

, ''ang ciu'' Chinese cooking wine, and a little bit of salt and sugar. The vegetable sauce then has water added to it, and it is mixed with dissolved

corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...

as a thickening agent. This savoury thick sauce with pieces of meat and vegetables is cooked separately, and it is later poured upon the dry crispy noodles prior to serving the dish.

References

External links

I Fu Mie Recipes

I Fu Mi Recipe
(in Indonesian)
I Fu Mie cooking instructions
(from YouTube) {{DEFAULTSORT:I fu mie Indonesian Chinese cuisine Indonesian noodle dishes

Ingredients

See also

References

External links