Recipe 4.5: Multiple Mie Gorgasms

First published on 25 October 2016

If you have never had Indomie Mie Goreng before, my friend, let me tell you that you have not lived a full life. It is a divine bowl of instant noodles sure to change your culinary existence. The preparation of one’s Indomie Mie Goreng is a sacred and delicate issue to many, as it is also the perfect meal base to add additional ingredients to.

Frances Goh has seductively covered the method to prepare Mie Goreng as a dish in itself in her piece ‘Mi Gorgasm’. Although Frances’ method tastes great, I feel the addition of some extra ingredients can heighten the noodle eating experience to a whole new climatic level. Now, some of you may or may not agree* with how I have my way with Indomie Mie Goreng, however, I hope you approach the below method with an open heart and an open mind.

Tips when preparing Indomie Mie Goreng:

· Boil the noodles in a pot of water on the stove. If you are struggling, use a kettle and a bowl as per Frances’ method. (Cooking on the stove allows you to tailor your noodle density)
· You must drain the water prior to adding the sachets of flavouring to the noodles. I met a guy who told me that he would add the flavouring to the boiling water before straining the noodles. This is a crime. My ears bled. We are no longer friends.
· This brings me to my next point: do drain the water. ‘Goreng’ in Indonesian means ‘to fry’: it is a dry noodle dish. Another unnamed person would only eat it as a soupy noodle dish. They too were removed from my life.
· You can’t have your cake and eat it too, so don’t go overboard with your additional ingredients. It might seem like a good idea at the time but it will result in instant regret. This may or may not have been from personal experience.

Ingredients:

1 x packet of Indomie Mie Goreng (including sachet flavourings)
1 x egg (Fried, poached or slow cooked recommended)
Extra Fried Shallots, according to taste (a little extra crunch never
hurt anyone.)
Extra Sweet Soy Sauce, according to personal taste (the salty sweetness is all kinds of good)
Tabasco, according to personal taste (the addition of tabasco increases the spice of the dish whilst including a slight twang of vinegar)

Steps to make Indomie Mie Goreng:

1. Empty contents of sachets into bowl and place to the side.
2. Boil noodles in a pot of water over the stove until desired noodle density in attained.
3. Meanwhile, prepare the egg according to your personal preference, always ensuring the yolk of the egg remains runny.
4. Drain noodles thoroughly and place noodles in bowl.
5. Combine noodles with sachet flavourings, before adding extra sweet soy sauce and tabasco to taste.
6. Garnish with extra fried shallots and egg.
7. Break the yolk of the egg and let it drizzle through the noodles. Evenly coat the noodles by delicately mixing the yolk through.
8. Refer to steps 10 – 14 of Frances’ method

*Other methods I have read for preparing Indomie Mie Goreng with additional ingredients include adding items such as minced meat, bok choi, peanut butter, tuna, hoisin sauce or tomato sauce to name a few. With the exclusion of steamed bok choi, I have not trialled these additions as I feel the combination may violate my taste buds, however, please don’t let me stop you from experimenting. Just proceed with caution.
 

Note from the Editor: This is what TCK TOWN is all about.
As Steph identifies with Indonesia and Melbourne as her TCK homes, her Mie Goreng recipe is a fusion of both. Frances has given us a picture perfect method for serving up Mi Gi the way Melbourne singles and students swear by in Australia. Each has its own cultural significance - and we have room to hear them both! Instead of right and wrong, let's listen out for the sameness in our differences.
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