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APART from rice, Indonesian people also often consume noodles as a daily menu. It’s not surprising that there are many various noodle preparations that we can easily find in various regions of Indonesia. Starting from egg noodles, vermicelli noodles, to kwetiau, it is processed into delicious dishes with typical flavors from regions in Indonesia.
This is very natural, because almost every region in Indonesia has spices which seem to be the characteristic taste of each processed food. Plus, each region has its own way of processing and serving noodles. Some make it into a clear, thick sauce, or even dry fry it.
That is why various noodle preparations from every region in Indonesia often become culinary tourism destinations for tourists. For your who are fans of noodles, have you tried the various typical Indonesian noodle preparations below:
Lethek noodles
The first original Indonesian traditional noodle preparation was lethek noodles. Originating from Srandakan, Bantul, Yogyakarta, this noodle is made from ground cassava flour or dried cassava, and its preparation is still very traditional. It is called lethek because of the dull color of the noodles, because it does not use dyes and preservatives.
In terms of taste, lethek noodles have a texture similar to vermicelli, and are usually served fried or in soup. When processed, lethek noodles will be added with chicken stock, eggs, shredded chicken, chopped cabbage and fresh tomatoes.
Aceh noodles
You could say, Acehnese noodles have become a national noodle culinary icon. There are several variants of Acehnese noodles that we can easily find, namely fried Acehnese noodles, stir-fried and nyemek. This typical Acehnese food is famous for its spicy spices and delicious taste on the tongue.
It’s not surprising, because Acehnese noodles are made from yellow noodles stir-fried with various spices and mixed slices of squid, shrimp, beef and even crab. In one serving of Acehnese noodles, we will also be given chips, fried onions, lime juice, pickles and a sprinkling of fried peanuts. The combination of spicy, savory and sour flavors blends perfectly on our tongue.
Celor Noodles
The next original Indonesian noodle preparation comes from Palembang, South Sumatra, namely celor noodles. This typical Palembang noodle is a processed noodle soup with a very strong seafood flavor. This is because celor noodle soup is made from a combination of shrimp stock, coconut milk, eggs and wheat flour, making the texture thick and the taste more delicious.
For toppings, celor noodles are usually added with pieces of boiled egg, shrimp and fried onions. For you who want to taste celor noodles, you can enjoy a culinary tour around the Musi River in Palembang.
Titi Noodles
You could say, this original Indonesian noodle dish is the most different in shape from other noodles. The reason is, the noodles originating from Makassar are prepared by dry frying the yellow noodles, so that the shape resembles a bird’s nest.
When served, typical Makassar titi noodles are drizzled with thick and savory broth. Don’t forget to add complete toppings, in the form of chicken pieces, green vegetables and fried meatballs. The crispy texture of the dry fried noodles, combined with the thick sauce and tender meat texture, is guaranteed to make anyone who tastes it addicted!
Tarempa noodles
For lovers of processed noodles, you shouldn’t miss tasting this original Indonesian noodle preparation. Tarempa noodles originate from the Riau Islands. To be precise, it is in the Tarempa area, Anambas Regency. However, tarempa noodles are also easy to find in Batam and Tanjung Pinang.
At first glance, tarempa noodles are similar to Acehnese noodles. The difference lies in the type of noodles used. Tarempa noodles are made from rice noodles fried with spices. Even more tempting to the tongue, when it is cooked, the tarempa noodles will be sprinkled with shredded tuna, bean sprouts and egg, giving it a unique taste.
Whipped Noodles
Discussing culinary tourism, it seems that Bandung is always the main choice. This includes looking for delicious authentic Indonesian noodle preparations. Because, in Bandung there are shaken noodles which have a savory and delicious taste.
It is called shaken noodles, because when boiling the noodles, the cook will put the noodles into a container with holes, then shake the noodles until cooked. When served, the shaken noodles will also be topped with pieces of beef kikil, meatballs, bean sprouts, sprinkled with fried onions and celery, then drizzled with clear sauce made from beef stock.
Ongklok Noodles
Ongklok noodles are one of the original Indonesian noodle preparations which are quite unique. This traditional noodle comes from Wonosobo, specifically the Dieng Plateau area. The name ongklok itself comes from a noodle filter tool made from a woven bamboo basket.
You can see the uniqueness of ongklok noodles from the thick brown broth. This sauce comes from a mixture of starch called lo. Then add coriander, galangal, ebi, salt and brown sugar. That’s what makes ongklok noodles a little sweet, and to add a savory taste, this typical Wonosobo noodle is usually served with beef satay.
Cakalang Noodles
No less delicious, the next original Indonesian noodle dish that is worth tasting comes from Manado, namely cakalang noodles. As the name suggests, this noodle dish has a very sharp fish aroma. This is because cakalang noodles come from yellow noodles topped with cakalang fufu or smoked cakalang typical of Manado.
Another unique thing about cakalang noodles lies in the sauce which does not contain any fish elements at all. But it is only made from basic ingredients of pepper and garlic. To add to the enjoyment, cakalang noodles are often added with sambal roa, sambal bakasang, or red chili sauce. The smoky aroma of skipjack fufu is guaranteed to make you keep chewing! So, which noodle dishes have you tried? [traveltext.id]
