Name: Javanese fried (or boiled) noodles (Mie Jawa)
Cuisine: Indonesia
Ingredients: 90 g (3 oz) beansprouts; seledri (flat-leaved parsley) and fried onions for garnishing; 90 g (3 oz) topside of beef or pork fillet; 250 g (8 oz) egg noodles; 5 shallots; 60 g (2 oz) shrimps or prawns; 3 kemiri (candlenuts—optional); 2 cloves garlic; vegetable oil or pork fat; 4 spring onions; salt and pepper; 2 medium-sized carrots; 3 tsp dark soya sauce; 2 cabbage leaves; vetsin (Accent, or monosodium glutamate); 2 tomatoes

Preparation info

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This started out as a Chinese dish, which in Indonesia is called bakmie. It is very popular in Holland, where it is often called bamie and appears in many variations in different restaurants. There are basically two kinds: Bakmie Goreng, which is fried noodles, and Bakmie Godog, which is noodle soup. The Javanese adapted these noodles to their own cuisine and they now make Mie Jawa, using beef instead of pork. You can, of course, go back to using pork if you prefer it.