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Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in
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 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, cloud ear mushroom, choy sum or napa cabbage, cauliflower, garlic and onion all seasoned with oyster sauce, ''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 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.
I Fu Mie Recipes
I Fu Mi Recipe
(in Indonesian)
I Fu Mie cooking instructions
(from YouTube) Indonesian Chinese cuisine Indonesian noodle dishes {{Chinese-fusion-cuisine-stub
Maritime Southeast Asia
Maritime Southeast Asia comprises the Southeast Asian countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor.
The terms Island Southeast Asia and Insular Southeast Asia are sometimes given the same meaning as ...
, 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 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, cloud ear mushroom, choy sum or napa cabbage, cauliflower, garlic and onion all seasoned with oyster sauce, ''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 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.
See also
* Indonesian noodles * Laksa * Mie kering * Mie kuah * List of Indonesian dishes * Chinese Indonesian cuisineReferences
External links
I Fu Mie Recipes
I Fu Mi Recipe
(in Indonesian)
I Fu Mie cooking instructions
(from YouTube) Indonesian Chinese cuisine Indonesian noodle dishes {{Chinese-fusion-cuisine-stub