OCAU Mi Goreng Noodles Club

Discussion in 'Geek Food' started by brodsta, Mar 28, 2007.

  1. joshpond

    joshpond Member

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    I think the black sauce is kecap manis or sweet soy sauce. Going to have to try making my own one day.... without the oily shit with dirt, sawdust and msg.

    Josh
     
  2. ck_psy

    ck_psy Member

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    i like these but they're pretty unhealthy...

    haven't had a few in a while.
    on the other hand ive had alot of korean ramen lately.
     
  3. snapsy

    snapsy Member

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    Back on Mi Goreng here, a combo of quitting my job of 12 years to go back to uni, a mortgage and family relegates Mi Goreng to primary meal choice.

    Bloody unhealthy stuff, but I only use about half the seasonings when i make it and add filler like veges and other left overs, it makes a pretty satisfying meal.
     
  4. SpaceFrog

    SpaceFrog Member

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    Haven't had these for ages as I'm on a low carb diet.

    But my boss has been getting into them (although he's doing it all wrong microwave & soup).

    He's been getting 'em from a middle eastern grocer $9.99 for 40 packs. The Asian grocer next to us claims that he's selling fakes ? as he has got the legit product for $10 for 20 packs.
     
  5. munchkin1

    munchkin1 Member

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    Hmm I need to find a good bulk source.

    I usually eat 4 packs at once, makes for a nice big meal :) Also means I go through what I buy pretty quickly though.

    As for the different flavors. I've tried BBQ chicken, satay and original.

    Satay - first time I tried it I found it disgusting. Tried it again a year later and really enjoyed it.

    BBQ chicken - great.

    Original - delicious.

    If all 3 were available and the same price I'd probably get an even quantity of each. Haven't tried any other flavors.
     
  6. Grom Hellscream

    Grom Hellscream Member

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    I've been doing something a bit different lately...

    1x packet Mi Goreng
    1x equivalent amount spaghetti noodles
    1x Spring onion strand (finely chopped)
    2x eggs, scrambled

    Cook the pasta to your liking, meanwhile scramble your eggs and put the mi goreng sachets in your bowl with a little sesame oil, extra sweet soy and normal soy. Mix it all together at the end and have some noms. :D
     
  7. Betzie

    Betzie Member

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    Nissin Tonkotsu are my noodle weapon of choice

    making some now, and its going to be delicious :)
     
  8. oh_noes

    oh_noes Member

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    Anyone know where to buy Supermi Spicy?

    Or how to make the Indo Mei a tad hotter?
     
  9. guy.incogneto

    guy.incogneto Member

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    I add the chilli flakes in oil to the mix
    Or Sriracha for something different
     
  10. CirCit

    CirCit Member

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    i stole this pic to resurrect this thread.
    [​IMG]
     
  11. StreekG

    StreekG Member

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    Ok where the hell can i get this from aside from an online asian grocery store?
     
  12. miicah

    miicah Member

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    Do you have a Hanaro Mart near you?

    Also I had an argument with my mrs about the way she made her mi goreng lol, the heathen puts the fried shallots in with the sauces!
     
  13. iMomOx3

    iMomOx3 Member

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    NO. JUST NO.

    SOGGY SHALLOTS. NO.
     
  14. StreekG

    StreekG Member

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    Hmm not sure will have to check it out

    Lol i have never done that! always at the end
     
  15. Madengineer

    Madengineer Member

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    I used to mix it all up in the bottom of the bowl, before dumping the noodles on top... :D
     
  16. StreekG

    StreekG Member

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    Lol well my typical application is put one packet in, mix. Then add the second packet, mix again. Don't know why but that's what I do
     
  17. splbound

    splbound Member

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    I would usually dump all packets in the bottom of the bowl and mix the steaming hot drained noodles on top.

    Don't go the noodle packets nowadays as I make my own.

    For the oil packet
    Fry finely chopped shallots till golden brown (Watch these like a hawk go too far and they get bitter, you want golden brown) in peanut or vegetable oil then sieve out and place on some kitchen towel to drain.
    I keep the fried shallot oil to fry the noodles with and drizzle some of this on top of the noodles after as needed.
    Great for frying rice with or other stuff as well.

    For the Dark sauce
    Mix Oyster sauce & Ketchup Manis together to taste.
    Also sometimes put some mushroom soy sauce into the mix.

    Boil some good Egg noodles and drain.. make sure its egg noodles. Fresh egg noodles even better as you don't have to pre boil them.
    Use a wok with some oil used to fry the shallots and ensure that it is hot.
    (Optional) If you want some heat fry some chopped birdseye chilli in the shallot oil.
    (Optional) Like garlic? Then fry in some crushed garlic as well (Watch these as well like a hawk go too far and they get bitter, you want golden brown)
    Before the stuff starts burning, chuck in the noodles and fry to your liking.

    I then mix in the dark sauce making sure it is evenly incorporated into the noodles.

    Next I plate\bowl up and finish off with a few drops of sesame oil and fried shallots on top.
    Also like to add a fried egg into the mix as well.

    The fried noodle sauce can be used as a basic fried noodle base.
    It's great to use and just mix in other prepared and cooked proteins and veg.
     
    Last edited: Jun 4, 2018
  18. MR CHILLED

    MR CHILLED D'oh!

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    Wow, ok, so I wonder what other products Mi goreng can spawn.
     
  19. blankpaper

    blankpaper Member

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    Reminds me of my uni days. I had enough money to avoid mi goreng if I wanted to (and go for Nissin or something from China with the questionable dehydrated meat in them), but I ate them by choice usually with a tin of tuna. If I wanted some luxury, I'd only use the chili powder, add the tuna and a little olive oil for some variety. I know, it's a crime for mi goreng enthusiasts :lol:
     
  20. miicah

    miicah Member

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    My method:

    1. Open packet and shake noodle cake gently while pulling it out. This lets all the loose noodles stay in the packet
    2. While you're boiling the water, I throw the sauce packets in to soften the sauce up. Works well for the oil packet
    3. Mix the bumbu and all 3 sauces together
    4. Slightly undercook the noodles, drain and put in the bowl
    5. Add fried shallots, loose noodles and some fresh shallots
    If I want to make it a meal I add a tin of smoked tuna and some japanese mayo.
     

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