>"Mi Goreng", more like gets Me Going!Do you share this sentiment in your country?
>>215582551every single instant ramen is the fucking same
>>215582551I haven't had instant noodles for 11 years now.
>>215582566Maybe in Deustchland, but I respectfully disagree imc. >>215582594It's the staple food of every college student
>>215582566That's just wrong, unless you only eat the samey ramen chicken stock kind
>>215582594SEA license revoked
>>215582551isn't this like cancer the food ??
I want to try this since I've been seeing it around my city recently.
>>215582551Where did you buy this, i can't find this near me
>>215582551I tried the most basic IndoMie and find it overall high quality.but the seasoning (don't know it's powder, soy sauce or coconut oil) is adjusted too sweet to my personal preference.instant yakisoba(mi goreng) in my country somehow adopts sweet seasoning too, which dissatisfies me, but the variation of IndoMie I tried perhaps contains a bit more sugar.
>>215583167I ordered from a page on facebook which you'll have to look up yourself, and a friend of mine introduced me to this site https://globalfoods.com.bd/product-category/noodles/indomie/ but I haven't ordered from there yet.
>>215583191You should try out this flavor. My brother couldn't eat it because he found it to be too spicy, but it was just the perfect amount for me.
Why do foreigners like this garbage so much.Its all literally amerimutt psyop to sell more wheat.
>>215583373>>215583415answer >>215582916
>>215583000Indomie's worth it if you're broke I spose. It's savoury but I haven't eaten it in a long time tho.
>>215583494Everything endorsed by americans is cancerous
>>21558337390tk per packet of 85gmsdamn that's expensivei currently make do with this craphttps://www.shwapno.com/doodles-stick-noodles-300gm?lang=eni don't know why indogs don't bring it here officially
>>215582551Maybe try the Indomie Soto Banjar Limau variant
>>215583569Doodles sucks bhaijan. I hope you're cooking it with a bunch of other ingredients and not just the powder. One thing Indomie/Buldak has over most Bangladeshi noodles brands is that other condiments are not necessary to make them edible. But if I had to choose a low-cost brand, I'd go for Mr. Noodles or maybe even some Kolson pasta. They go incredibly well with some fried garlic and onions. I used to spice things up even more with some Lao Gan Ma or Gochujang I grabbed from that one Korean store in Uttara.>>215583494My nigga I live in Dhaka. I BREATHE cancer. To answer your question yeah they pretty much are.
>>215583747>I live in Dhaka. I BREATHE cancerit's that bad really ? is it air pollution from factories or what ?
>>215583832Dhaka's just polluted from trash and smog all-around from what I've heard and read.
>>215583747yeah, i'll try mr noodles. I don't think i'll be able to grab the other stufft. lives in bumfuck nowhere for uni
>>215583747>>215582551I find it pretty ironic that we have famous Mie Banglades made with Indomie but actually it doesn't come from Bangladeshhttps://youtu.be/dR11Wa4L5nk
>>215583832>it's that bad really ? picrel. In some parts of Dhaka the AQI can go up to 300. >is it air pollution from factories or what ?Factories, vehicles, and a number of other pollutants. The only time someone should go out in Dhaka city without a mask is after a heavy rain.
>>215582551>most famous indonesian brand and food>founded by zainichi chinese
>>215583975What the fuck nigga you cannot use our name and not sell that shit here. I should not have to buy it for 4x the price.
>>215584055Youre zainichi Chinese
>>215584066I can't think of an example off the top of my head, but I think I've seen this happen with some other stuff too. French fries are probably the best historical example but it's a little too large-scale
>>215582551The sentiment is more like "mi goreng is really good thank you noodle ancestors!"
I stopped eating packaged junk food entirely a few years ago, but there’s a proper way to make these delicious. You put them in a pot of boiling water and keep them in for just enough time to loosen the noodles up, but not enough that they get fluffy and soft. They should not be rigid but the texture should be rubbery. Should be like 60 - 90 seconds in the boiling water. Drain off all the water and then mix with the sauces. Makes the flavour a lot stronger.All that said, you’re better off learning to cook. Properly seasoned pan cooked meat is healthy and tasty. Have a side of salad or baked beans with it for fibre.
>>215586299Hey, that's exactly how I cook noodles too! Glad to see someone else that gets it. >All that said, you’re better off learning to cook. Properly seasoned pan cooked meat is healthy and tasty. Have a side of salad or baked beans with it for fibre.I'm a huge fan of cooking, I've made all kinds of dishes I liked from burgers and lasagna to menemen and jollof rice. I have to make do with the limited amount of ingredients we have here. There's only one (1) kind of cheese block available, and no variety of chilis. Celery is next to unavailable. I made some bologna sauce the other day with some celery I bought from a gourmet store and had it with some spaghetti and it tasted radical. I'm also learning to make Khichuri with beef the way my mom makes it, which is objectively the best recipe in the world.
>>215582551I've tasted Indomie like thrice already, it has such a predominant cardboard flavor, plus, the noodles have a shitty texture.I'd say that it surprises me how it's so popular in Asia and Africa but I guess there's no cheaper alternative.
>>215588144What is a better instant noodles brand in your opinion?
>>215588213I know it's not comparable but Nongshim's Shin Ramen is the pinnacle of instant ramen.The closest thing to Indomie that I'd prefer is probably Maruchan, but there's not much of a difference.I do like that Indomie is eaten dry rather than in a broth, that way you can mix it with other food.
>>215588357>Nongshim's Shin RamenI'm not sure if I'll find it here but if I do I'll make sure to try it out
>>215582551why is SEA food so salty? don't these niggas get high blood pressure eating so much salt?
>>215582551Try this instead, perfect blend of spiciness and flavor. Indos will hate it, but Koreans won this one.
>>215590055I've tried this along with every other Buldak flavor available in Bangladesh. It's not bad but the flavor gets really boring after a while
>>215587058damn where does this nihh livei need to be friends w you
>>215590055I can buy 3 indomie jumbo instead
>>215590575I'd rather not dox myself like Incellah, or CCP shill
>>215582551Maybe someday I will buy it, Walmart has itBut it has a billion flavors of ramen and none with any nutritional value
>>215583191I like the yakisoba I get hereIt gives you a bigger portion and a container to cook it in so it's worth it, and I like the little dehydrated cabbage bits.I like to get the beef flavor for its spice packet but then mix canned chicken into the noodles after mixing them up. It makes it more confusing to eat random chunks of meat in with smooth ramen noodles but the flavor is good for so cheap
>>215590950You could, as it'd be way cheaper. But Indomie are not known for spiciness, thoughbiet. The 3x & 2x varients of Buldok are the spiciest bulk-distributed noodles on the market, they even got banned in Denmark over concerns of high Capsaicin levels potentially leading to heart problems; literally deemed TOO spicy for the danish.
>>215591406I see these at Walmart too and avoid them always, whose life is so easy they want money saving noodles to fight them?
>>215591505Spice is life anomouse. It is pure flavour, ask the mexibros south of border.
>>215591796Do you ever have বোম্বাই মরিচ (Bombay/Naga Chili) in any of your dishes, Kashmiranon?Also that reminds me, will you invite me to one of your Wazwans?
>>215592187forgot pic
imagine being such a lazy swine you can't just cook some barilla n1 and add whatever sauce you want into it
>>215582551"Me going" because I want it? Then yes I guess. Singaporean gf turned me on to it.
>>215593019I wanted to make a pun and that was the best I could come up with
>>215592187I don't think we do? Kashmiri mirch is mild-red and is used mostly for the flavour and the deep red color it gives the dishes. We don't eat a lot of spicy food here, in wazwan the marchawangan (spice) korma is the spiciest, but it is a mild burn by most Indian standards. Food looks blood-red because of the natural quality of the spice, not the capcaisin. Restaurants that serve non-traditional central food use all kinds of species and aromatics thoughbietover.>will you invite me to one of your Wazwans?When I get married, pretty soon ;)
>>215592992It is more a 2 Minute from "supermarket to mouth" foods. Not about laziness about saving time and convenience
