Main Asian

Indomie goreng

Name: Indomie goreng (Indonesian stir-fried noodles) recipe
Yield: 1
Cuisine: /asian
Ingredients: 2 × 85 g packets instant noodles; 60ml prawn; 1/4 onion, chopped; 1 garlic clove, finely chopped; 1/2 bunch choy sum, cut to 5cm lengths; 4 raw king prawns, peeled and deveined; 3 fish balls; 5 fish cake slices (from Asian grocers); 1 tsp chilli giling (see below); 20.00 ml kecap manis; 20.00 ml Chinese rice wine (shaohsing); 60ml vegetable oil; 1 egg; 800.00ml vegetable oil; 1kg raw prawn heads and shells; 60ml chilli; 200g dried red chillies

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by Junda Khoo

CHEF

Feb 14, 2024

“When my brother and I first came to Australia, Indomie Mi Goreng instant noodles were the only thing we knew how to cook. One day, we were really busy at Ho Jiak Strathfield, so I made Indomie Mi Goreng with prawns for the staff meal. They were like, ‘Chef, you have to put this on the menu.’ I thought no one would pay for instant noodles, but now it’s one of the most popular dishes at Ho Jiak Strathfield.”

2 × 85 g packets Indomie Mi Goreng instant noodles
1/4 cup (60ml) prawn oil (see below)
1/4 onion, chopped
1 garlic clove, finely chopped
1/2 bunch choy sum, cut to 5cm lengths
4 raw king prawns, peeled and deveined
3 fish balls
5 fish cake slices (from Asian grocers)
1 tsp chilli giling (see below)
1 tbs kecap manis
1 tbs Chinese rice wine (shaohsing)
1/4 cup (60ml) vegetable oil
1 egg

Prawn oil (makes 400ml)

400ml vegetable oil
1kg raw prawn heads and shells
1/4 cup (60ml) chilli giling

Chilli giling (Chilli paste, makes 400ml, begin 3 hours ahead)

200g dried red chillies
400ml vegetable oil

Method

1.

For the prawn oil: Heat the oil in a large heavy-based saucepan to smoking point, then carefully add the remaining ingredients and 1 tsp fine salt. When the oil begins to boil, turn the heat down to medium and continue cooking for another 15 minutes or until the shells are crispy, stirring every now and then. Remove from the heat and carefully pour through a sieve into a sturdy, large heatproof bowl. When the oil is cool, transfer to a bottle or jar. This can be stored at room temperature for a week or up to 4 weeks in the fridge.
2.

For the chilli giling: Soak the chillies in hot water for 2 hours or until soft. Drain, then blend in a food processor to a paste. Place in a sieve placed over a bowl for an hour to allow any water to drip out. Heat the oil in a large heavy-based saucepan to smoking point, then add the chilli paste and stir constantly for about 8 minutes or until the mixture starts to boil. Reduce the heat to a simmer and continue stirring for another 5 minutes. Add 1 tsp fine salt, then allow to cool completely before pouring into a jar. Keep in the fridge for up to 4 weeks.
3.

Bring a small saucepan of water to the boil. Cook the noodles for about 1 minute until almost al dente, then drain and place in a bowl. Add the packet seasonings and stir well to combine.
4.

Heat the prawn oil in a wok over high heat. Add the onion and cook for 1-2 minutes until softened. Add the garlic, choy sum, prawns, fishballs and fishcake and toss well to combine.
5.

When the prawns are almost cooked, add the noodles and chilli giling, then toss until the noodles are well coated. Add the kecap manis and shaohsing rice wine and toss again to combine well, then transfer to a serving bowl. Heat the vegetable oil in a frypan and fry the egg sunny side up to your liking, then place on top of the noodles.