User:Sayurasem/sandbox

Mie Rebus
	Mi rebus Javanese style served in a warung in Java, Indonesia
Alternative names	Mie rebus, Mee rebus
Type	Noodle
Course	Main course
Place of origin	Indonesia
Region or state	Nationwide
Main ingredients	Noodles (eggs), Bakso, gravy (either dried shrimp based or fermented soybeans (tauchu) based)

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Mie Rebus, literally "Boiled noodle", or also known as mie kuah/mi kuah (Indonesian spelling) literally "noodles soup", is an Indonesian style of noodle soup dish, and popular in Maritime Southeast Asia countries such as Indonesia, Malaysia, and Singapore. It is also a popular dish in the Netherlands.

History[edit]

Chinese influences is evident in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, and mie kuah.^[2] The words mie and bami, used in Dutch, come from bakmi and were introduced into the Dutch language during the Dutch colonial period in Indonesia. Indonesian food is very popular in the Netherlands, including Mie goreng (fried bakmi) and Mie kuah is a popular dish.

Characteristics[edit]

The characteristic of Mie kuah is that the soup and noodles are usually boiled separately. The noodles used are generally mixed with oil. Then these noodles are served with side dishes such as chicken, Bakso and sweet soy sauce. The sauce and sambal will be served in a separate bowl and then mixed with the noodles.

Mie gravy can also be fried. Generally, noodles are boiled first before being fried with vegetables, sweet soy sauce and meat. An exception is Ifumi, a variant of noodles that have been fried and then served with vegetables, meat and sauce.

References[edit]

^ Nicole (4 November 2015). "A Guide on What To Eat in Indonesia Part II". That Food Cray.
^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953. Retrieved 15 February 2016.

[Nicole-1] Nicole (4 November 2015). "A Guide on What To Eat in Indonesia Part II". That Food Cray.

[2] Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953. Retrieved 15 February 2016.

[1]

[2]

History[edit]

Characteristics[edit]

See also[edit]

References[edit]