做法
- 把面条拨散。如用干面,煮4分钟,沥干冷水冲;与1小勺油拌保持分离。
- 在炒锅中以最大火加热油。加大蒜、红葱头和辣椒;炒20秒。加鸡丁;炒90秒。
- 加虾;煮30秒。把所有材料推到一边。在空出的一边加terasi让它在油中嘶嘶30秒,然后捣散与其他混合。
- 加卷心菜和番茄;炒90秒。卷心菜中央应仍脆。
- 加面条。把kecap manis沿锅边淋下——它先在热铁上焦糖化。加酱油、蚝油和白胡椒。猛烈翻炒60秒至每根面条变深琥珀色。
- 关火加葱。盘上每份顶单面熟煎蛋、黄瓜片、油葱酥和竖立krupuk。配sambal和青柠角上桌。
Common questions
Can 印尼炒面 be made ahead?
印尼炒面 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 印尼炒面 spicy?
印尼炒面 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼炒面 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼炒面 to make at home?
印尼炒面 is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can 印尼炒面 be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mie goreng是印尼最常吃的面条菜,在每家warung和整个群岛的酒店早餐自助都有。Kecap manis和terasi区别于马来char kway teow或泰式pad see ew。Indomie——速食mie goreng品牌——是国民机构;在印尼,酒店速食面价格几乎和现做warung版本一样。煎蛋顶上配krupuk的呈现全国通用。
