Material:
a. 1 packet of instant noodles garlic chicken flavor (hehehehe. Apparently)
b. 3 cloves red onion, thinly sliced.
c. 2 cloves garlic, thinly sliced.
d. 3 pieces of red pepper (or to taste), roughly sliced.
e. 1 bunch spinach. Picked leaves only.
f. 1 egg country.
g. 250 ml water
h. Salt, to taste
Complement:
- Fried Onions
- Baso beef, thinly sliced
Method:
1. Boil noodles medium rare. Lift. Drain.
2. Saute ingredients b & c. Once the fragrance material input d. Then the material f. Scrambled rough. Add water to a boil. Enter ingredients e. Enter the beef meatball noodles and seasoning. Add a little salt. Cook until wilted. Enter the noodles. Lift.
3. Sprinkle fried onions
4. Serve while warm
Enjoy.
From : http://www.indowebster.web.id/showthread.php?t=57431&page=1
Senin, 22 November 2010
Yellow Tofu Vegetable Noodles
One of the deceased mother's favorite vegetables (still really heavy wrote it). Vegetables that grandma used to make for breakfast when we came to visit the ponorogo. Vegetables are normally found in rice pecel seller, specifically for anak2 who still have not liked pedes. Very tasty vegetable.
When will make the vegetable is quite troublesome too, because garanya I've never made this vegetable before and did not know the ingredients. As a result when yesterday desperate to make it should contact the aunt through sms and telephone, hehehe.
Raw material:
* Tofu, diced, fried.
* Egg noodles, pour boiling hot water, set aside.
* Onion.
* Garlic.
* Pecan.
* Coriander.
* Pepper.
* Turmeric.
* Bay leaves.
* Sugar.
* Salt.
* Fried onions for topping.
Method:
* Puree onion, garlic, candle nut, coriander, pepper, and turmeric.
* Stir-fry seasoning that has been mashed and bay leaves until fragrant.
* Insert secukupknya sugar and salt.
* Put out.
* Insert a little water (just a little gravy.)
* After boiling, put egg noodles.
* Wait a while until absorbed.
* Foster, serve with a sprinkling of fried onions on top.
From : http://www.fajribilla.co.cc/2009/08/sayur-kuning-tahu-mie/
When will make the vegetable is quite troublesome too, because garanya I've never made this vegetable before and did not know the ingredients. As a result when yesterday desperate to make it should contact the aunt through sms and telephone, hehehe.
Raw material:
* Tofu, diced, fried.
* Egg noodles, pour boiling hot water, set aside.
* Onion.
* Garlic.
* Pecan.
* Coriander.
* Pepper.
* Turmeric.
* Bay leaves.
* Sugar.
* Salt.
* Fried onions for topping.
Method:
* Puree onion, garlic, candle nut, coriander, pepper, and turmeric.
* Stir-fry seasoning that has been mashed and bay leaves until fragrant.
* Insert secukupknya sugar and salt.
* Put out.
* Insert a little water (just a little gravy.)
* After boiling, put egg noodles.
* Wait a while until absorbed.
* Foster, serve with a sprinkling of fried onions on top.
From : http://www.fajribilla.co.cc/2009/08/sayur-kuning-tahu-mie/
Spinach Noodles recipe Width
Spinach Noodles Material Width:
* 50 grams of spinach and 30 ml of water, blended
* 250 grams of high protein flour
* 75 grams of corn starch
* 2 eggs
* 1 teaspoon salt
Topping ingredients (sifted):
* 50 grams of high protein flour
* 1 tablespoon corn starch
How to make Spinach Noodles Width:
1. Stir ingredients until clotted. Let stand for 15 minutes.
2. Milled in the mill thin noodle thickness no. 9 (the thickest no. 1).
3. Cut with a wide noodle cutter. Sow with a sprinkling of material.
4. Boil 1000 ml of water and 1 teaspoon of cooking oil. Enter the noodles. Boil until cooked.
Mie Kuah:
For 10 servings
Spinach Noodles Gravy Ingredients Width:
* 4 cloves garlic, finely chopped
* 2 cm ginger, grated
* 2,000 ml chicken broth (from boiled bones ayarti)
* 1 1 / 2 tablespoon salt
* 1 / 4 teaspoon pepper
* 1 teaspoon granulated sugar
* 1 tablespoon cooking oil
* 1 leek, finely sliced for topping
To cook the noodles Spinach Gravy Width:
1. Boil the chicken broth until boiling.
2. Saute garlic and ginger until fragrant. Pour into boiling broth. Cook until boiling.
3. Add salt, pepper powder, and sugar. Cook until done.
4. Serve with a sprinkling of green onion.
From : http://resepmasakanindonesia.info/resep-mie-bayam-lebar/
* 50 grams of spinach and 30 ml of water, blended
* 250 grams of high protein flour
* 75 grams of corn starch
* 2 eggs
* 1 teaspoon salt
Topping ingredients (sifted):
* 50 grams of high protein flour
* 1 tablespoon corn starch
How to make Spinach Noodles Width:
1. Stir ingredients until clotted. Let stand for 15 minutes.
2. Milled in the mill thin noodle thickness no. 9 (the thickest no. 1).
3. Cut with a wide noodle cutter. Sow with a sprinkling of material.
4. Boil 1000 ml of water and 1 teaspoon of cooking oil. Enter the noodles. Boil until cooked.
Mie Kuah:
For 10 servings
Spinach Noodles Gravy Ingredients Width:
* 4 cloves garlic, finely chopped
* 2 cm ginger, grated
* 2,000 ml chicken broth (from boiled bones ayarti)
* 1 1 / 2 tablespoon salt
* 1 / 4 teaspoon pepper
* 1 teaspoon granulated sugar
* 1 tablespoon cooking oil
* 1 leek, finely sliced for topping
To cook the noodles Spinach Gravy Width:
1. Boil the chicken broth until boiling.
2. Saute garlic and ginger until fragrant. Pour into boiling broth. Cook until boiling.
3. Add salt, pepper powder, and sugar. Cook until done.
4. Serve with a sprinkling of green onion.
From : http://resepmasakanindonesia.info/resep-mie-bayam-lebar/
Vegetable Noodles / Soup Shanghai
I have a bad experience when visiting the Depot 369 for the first time. At that time, I remember ordering shanghai noodle vegetable soup for the first time. When the vegetable noodles arrive in front of my face, probably because of hunger or veterinary intuition that there is deep inside me, I immediately attacked her noodles and soup in a hurry. As a result, my lips on fire.
From the presentation, with vegetable noodle soup is a normal course shanghai well, but actually it was hot soup buanget, as if it is presented in a state of boiling, but it also makes this soup really steady eaten in the rainy season or if it is less semisalnya healthy.
For his own noodles that there are 4 choices (if not wrong), I am most happy with green noodles, because it contains vegetable juice, which may be due to suggestibility aja, each finished eating, evening or morning I visited the toilet is always current. The content in the super hot soup that is the meat from three different animals and a piece of ginger segede thumb (not surprisingly his heat as if slapped in sandals).
Shanghai noodle soup with lemon ice tea make me spend money is not up to fifty thousand rupiah.
From the presentation, with vegetable noodle soup is a normal course shanghai well, but actually it was hot soup buanget, as if it is presented in a state of boiling, but it also makes this soup really steady eaten in the rainy season or if it is less semisalnya healthy.
For his own noodles that there are 4 choices (if not wrong), I am most happy with green noodles, because it contains vegetable juice, which may be due to suggestibility aja, each finished eating, evening or morning I visited the toilet is always current. The content in the super hot soup that is the meat from three different animals and a piece of ginger segede thumb (not surprisingly his heat as if slapped in sandals).
Shanghai noodle soup with lemon ice tea make me spend money is not up to fifty thousand rupiah.
Natural Healthy Noodles with Vegetables (spinach or tomato)
We offer Healthy Vegetable Noodles (photo attached), which is NON-instant dried noodles made of wheat flour with extra vegetables, salt and water. Healthy Vegetable Noodles This is a product produced by our partner factories are situated in Sidoardjo. Healthy Vegetable Noodles already have a permit and the test port on the quality and shelf life (7 months) from the laboratory LIPI.
We sell noodles in a variant:
1. With spinach, mustard greens or tomatoes
2. Large (200 grams) and small (67 grams).
3. Additional organic vegetable and non-organic
4. Beef broth seasoned with natural (NON-MSG) or without seasoning.
The characteristics / keungulan of Healthy Vegetable noodle products are:
1. Mie packed using plastic with a label designed by ethnic and interesting.
2. Additional vegetables (spinach, mustard greens or tomatoes) directly to the strands of noodles so that the fiber and vitamins enrich and enhance your appearance so that the noodles favored even by children.
3. The processing of the product, do not add / use any chemical substance (preservative-free, bleach, dye, pengenyal / soda ash, MSG, etc.) so that a healthy and safe for consumption by the entire family.
We sell noodles in a variant:
1. With spinach, mustard greens or tomatoes
2. Large (200 grams) and small (67 grams).
3. Additional organic vegetable and non-organic
4. Beef broth seasoned with natural (NON-MSG) or without seasoning.
The characteristics / keungulan of Healthy Vegetable noodle products are:
1. Mie packed using plastic with a label designed by ethnic and interesting.
2. Additional vegetables (spinach, mustard greens or tomatoes) directly to the strands of noodles so that the fiber and vitamins enrich and enhance your appearance so that the noodles favored even by children.
3. The processing of the product, do not add / use any chemical substance (preservative-free, bleach, dye, pengenyal / soda ash, MSG, etc.) so that a healthy and safe for consumption by the entire family.
Vegetable Noodle Bake
Vegetable Noodle Bake
Since last week my son, Widya, "excited" preparing the product ideas that will be sold at "Market Day" organized school. The purpose of "Market Day" This is the teaching of applied mathematics and build a sense of "Self-Confidence" in children. Schools require products to be sold must meet the criteria for healthy and educative. It is not difficult for me to help Widya determine healthy product idea, because there are many healthy products that can we kreasikan with the basic ingredients in our store.
Today, Widya bring "Vegetable Noodle Bake" which I have prepared the morning. The main basic ingredients are small pieces of vegetable noodles "MISAY" which is a noodle made from raw mix and tapioca flour, plus organic extract of spinach or tomatoes. If you are interested, this is the material and how to make it.
Ingredients:
- 3 packs a small vegetable noodles "MISAY", knead until the pieces are small enough
- 300 grams of minced meat (choose low-fat)
- 6 spring onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon salt
- Powder pepper and ground nutmeg to taste
- 1 pack of genuine natural beef broth that had been prepared in packaging "MISAY"
- 1 / 2 the cheese sticks "Kraft", finely grated
- 4 tablespoons non-instant milk powder
- 1 tablespoon flour
- 5 chicken eggs
- A little butter for sauteing
Preparation of cuisine:
- Prepare the water, bring to a boil, put the noodles that have been crushed, cooked, drained
- In a separate skillet, saute onion until fragrant red and white
- Enter the minced meat, add salt, pepper and nutmeg, stir fry until cooked
- Prepare the glasses, a little water, dissolving the milk and flour, put into skillet, stir and cook together until cooked minced meat was
Final step:
- In a container large enough, put the noodles that have been drained
- Enter a stir dough mincemeat
- Enter the 5 eggs chicken
- Enter a cheese grater
- Stir all ingredients until blended
- Prepare a 10 cup aluminum is used for macaroni schotel (diameter about 6-7 cm), spread mold with a little butter for cooking is not sticky
- For the average food that was prepared in 10 cup aluminum earlier. The top of the grated cheese for added interest
- Bake all the cups in the oven about 30-40 minutes on medium heat until brown, remove
- Noodles grilled vegetables ready to be enjoyed
Today, Widya bring "Vegetable Noodle Bake" which I have prepared the morning. The main basic ingredients are small pieces of vegetable noodles "MISAY" which is a noodle made from raw mix and tapioca flour, plus organic extract of spinach or tomatoes. If you are interested, this is the material and how to make it.
Ingredients:
- 3 packs a small vegetable noodles "MISAY", knead until the pieces are small enough
- 300 grams of minced meat (choose low-fat)
- 6 spring onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon salt
- Powder pepper and ground nutmeg to taste
- 1 pack of genuine natural beef broth that had been prepared in packaging "MISAY"
- 1 / 2 the cheese sticks "Kraft", finely grated
- 4 tablespoons non-instant milk powder
- 1 tablespoon flour
- 5 chicken eggs
- A little butter for sauteing
Preparation of cuisine:
- Prepare the water, bring to a boil, put the noodles that have been crushed, cooked, drained
- In a separate skillet, saute onion until fragrant red and white
- Enter the minced meat, add salt, pepper and nutmeg, stir fry until cooked
- Prepare the glasses, a little water, dissolving the milk and flour, put into skillet, stir and cook together until cooked minced meat was
Final step:
- In a container large enough, put the noodles that have been drained
- Enter a stir dough mincemeat
- Enter the 5 eggs chicken
- Enter a cheese grater
- Stir all ingredients until blended
- Prepare a 10 cup aluminum is used for macaroni schotel (diameter about 6-7 cm), spread mold with a little butter for cooking is not sticky
- For the average food that was prepared in 10 cup aluminum earlier. The top of the grated cheese for added interest
- Bake all the cups in the oven about 30-40 minutes on medium heat until brown, remove
- Noodles grilled vegetables ready to be enjoyed
From : detik.forum.com
Natural Healthy Noodles with Vegetables
Price: varies depending on the variant noodles
Payment Method: Cash
Quantity: 200 grams and 67 grams
Description: We offer Healthy Vegetable Noodles (photo attached), which is NON-instant dried noodles made of wheat flour with extra vegetables, salt and water. Healthy Vegetable Noodles This is a product produced by our partner factories are situated in Sidoardjo. Healthy Vegetable Noodles already have a permit and the test port on the quality and shelf life (7 months) from the laboratory LIPI.
We sell noodles in a variant:
1. With spinach, mustard greens or tomatoes
2. Large (200 grams) and small (67 grams).
3. Additional organic vegetable and non-organic
4. Beef broth seasoned with natural (NON-MSG) or without seasoning.
The characteristics / keungulan of Healthy Vegetable noodle products are:
1. Mie packed using plastic with a label designed by ethnic and interesting.
2. Additional vegetables (spinach, mustard greens or tomatoes) directly to the strands of noodles so that the fiber and vitamins enrich and enhance your appearance so that the noodles favored even by children.
3. The processing of the product, do not add / use any chemical substance (preservative-free, bleach, dye, pengenyal / soda ash, MSG, etc.) so that a healthy and safe for consumption by the entire family.
We offer an attractive selling system, especially if you are interested to be an agent.
from : http://rawayanprimamandiri.indonetwork.co.id
ORGANIC VEGETABLE NOODLES 2
Concern for the consumption of healthy foods to encourage us to provide a healthy alternative food products as well. Given one of many popular products that people are egg noodles, then we try to find the egg noodles that have a healthier nutritional content. Our search reaches a noodle manufacturer in Sidoardjo SMEs, which have obtained permission from the Ministry of Health with the MOH number no SP 1333/35.15/07. As a producer who knows the process of making noodles, these SMEs conduct their own research in order to get a healthy noodle composition.
SME Innovation noodle product is a combination of noodles with organic vegetable extracts rich in vitamins, minerals and other active compounds that are processed without using additional chemicals altogether. Selected vegetables are tomatoes and spinach, and supplied from a garden organically managed by the Department of Agriculture. Savor spinach and tomatoes are very significantly because of the spinach extract rich in iron, phosphorus, and vitamins A and C are good for anemia and fatigue on the body. While the tomato extract contains vitamins A and C, minerals, fiber and lycopene is good for preventing cancer, blood clotting and maintain eye health.
Besides vegetables, this noodle-making material is wheat flour, tapioca flour, water and salt. Vegetable noodle-making process is relatively simple:
- Organic vegetables are picked, then washed
- Vegetables are mixed with water and salt and blend until a puree of vegetables
- Vegetable puree is mixed with flour using a tool
- After the merge, the batter is inserted a roller press
- Sheets are cut and stored in aluminum kassa
- Cuts are ready to print a box
Vegetable noodle production scale has reached 150 packs per day and continues to increase along with rising demand, a healthy egg noodles. According to our tests in the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009 showed that spinach noodles have eligibility limit consumption to 7.5 months while the noodles tomatoes up to 7 months after the noodles produced. Therefore, we always include the date of production so that consumers believe that the noodles spinach and tomatoes are still new, so do not lose the content of nutrients that are beneficial to health.
ANALYSIS LABORATORY
In addition to know the shelf life, nutritional content of vegetable noodles we tested at the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009. Laboratory test results are as follows.
Results Analysis of Spinach Noodles
Protein (5.2%)
Fat (12.4%)
Ash (1.0%)
Carbohydrate (80.0%)
Fiber (5.4%)
Water (5.4%)
Results Analysis of Tomato Noodles
Protein (5.4%)
Fat (12.5%)
Ash (1.2%)
Carbohydrate (80.1%)
Fiber (5.9%)
Water (5.0%)
From : http://kedaikhaula.blogspot.com/2009/06/mie-sayur-organik.html
SME Innovation noodle product is a combination of noodles with organic vegetable extracts rich in vitamins, minerals and other active compounds that are processed without using additional chemicals altogether. Selected vegetables are tomatoes and spinach, and supplied from a garden organically managed by the Department of Agriculture. Savor spinach and tomatoes are very significantly because of the spinach extract rich in iron, phosphorus, and vitamins A and C are good for anemia and fatigue on the body. While the tomato extract contains vitamins A and C, minerals, fiber and lycopene is good for preventing cancer, blood clotting and maintain eye health.
Besides vegetables, this noodle-making material is wheat flour, tapioca flour, water and salt. Vegetable noodle-making process is relatively simple:
- Organic vegetables are picked, then washed
- Vegetables are mixed with water and salt and blend until a puree of vegetables
- Vegetable puree is mixed with flour using a tool
- After the merge, the batter is inserted a roller press
- Sheets are cut and stored in aluminum kassa
- Cuts are ready to print a box
Vegetable noodle production scale has reached 150 packs per day and continues to increase along with rising demand, a healthy egg noodles. According to our tests in the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009 showed that spinach noodles have eligibility limit consumption to 7.5 months while the noodles tomatoes up to 7 months after the noodles produced. Therefore, we always include the date of production so that consumers believe that the noodles spinach and tomatoes are still new, so do not lose the content of nutrients that are beneficial to health.
ANALYSIS LABORATORY
In addition to know the shelf life, nutritional content of vegetable noodles we tested at the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009. Laboratory test results are as follows.
Results Analysis of Spinach Noodles
Protein (5.2%)
Fat (12.4%)
Ash (1.0%)
Carbohydrate (80.0%)
Fiber (5.4%)
Water (5.4%)
Results Analysis of Tomato Noodles
Protein (5.4%)
Fat (12.5%)
Ash (1.2%)
Carbohydrate (80.1%)
Fiber (5.9%)
Water (5.0%)
From : http://kedaikhaula.blogspot.com/2009/06/mie-sayur-organik.html
ORGANIC VEGETABLE NOODLES
ORGANIC VEGETABLE NOODLES
Organic vegetable noodles MOTHERS GARAGE provide this special extract made from organic vegetables rich in vitamins and minerals and other active compounds. It also produces noodles with colorful attractive. For example purple color of beet extract, green color of spinach extract, orange color of carrot extract, corn extract color from white and red colors of red yeast rice extract all of which are natural dyes,
Other benefits can be derived from organic vegetable noodles is as follows:
EXTRACT OF SPINACH:
Contains iron, phosphorus and rich in vitamins A and C.
Mangatasi anemia and lack of red blood
Overcoming fatigue and tighten facial skin
EXTRACT BIT:
Treat gall bladder and liver
Prevent anemia and increased red blood cell
Destroy tumor cells or cancer cells
Lowering cholesterol
CARROT EXTRACT:
Rich source of vitamin A and vitamin B, C, D, E, K
Sharpen eyesight
Improve skin disorders
Cope with heavy metal poisoning
In the process of making noodles also use "organic eggs beta-carotene." This is our commitment to provide safe and healthful food.
Other benefits can be derived from organic vegetable noodles is as follows:
EXTRACT OF SPINACH:
Contains iron, phosphorus and rich in vitamins A and C.
Mangatasi anemia and lack of red blood
Overcoming fatigue and tighten facial skin
EXTRACT BIT:
Treat gall bladder and liver
Prevent anemia and increased red blood cell
Destroy tumor cells or cancer cells
Lowering cholesterol
CARROT EXTRACT:
Rich source of vitamin A and vitamin B, C, D, E, K
Sharpen eyesight
Improve skin disorders
Cope with heavy metal poisoning
In the process of making noodles also use "organic eggs beta-carotene." This is our commitment to provide safe and healthful food.
Why Noodle?
1. Noodles are a lot of food that kids love and adults.
2. As an alternative to rice
3. Relatively easy to cook.
4. Participate in the program of food fortification (nutrient enrichment)
What is Food Fortification?
According to Prof. Soekirman, Professor of Nutrition IPB, food fortification is an effort to improve the nutritional quality of food by adding specific micronutrients.
Fortification is intended to restore nutrients lost in food processing. For example, in the process of milling of paddy into rice or wheat into flour, lots of vitamins and minerals are lost. So is the missing milk nutrient content, vitamins and minerals during processing of liquid milk into milk powder. Fortification technology seeks to restore the nutrient.
The Indonesian government has done fortification of salt with iodine added. On MSG and bulk cooking oil (not branded) added vitamin A. Conducted fortification of wheat flour on iron, zinc, folic acid, vitamin B1 and B2.
In the fortification of rice cannot be done because:
* Indonesian Rice generated by millions of farmers and thousands of rice milling industry that spread everywhere.
* Rice is consumed in the form of grain rather than flour, so it needs its own fortification technology.
* The habit of society to throw rice winnowing grain rice which is considered dirty and clean wash rice before cooking.
Organic Vegetable Noodles can be used as an alternative nutritious food for the family.
Cook the noodles with the addition of organic vegetables organic vegetables and organic chicken beta-carotene so that your family get the food that is really healthy and nutritious.
Vegetable Noodles of Botany Porch
Confused looking for places to eat in my hometown, we finally decided to stop by and look for a nice meal in the Botanical Square. Biggest mall in town this rains concept shopping center is a caring and friendly environment. With a botanical theme mall page diusungnya it was rather dense with a variety of plants on display in the parking lot. "The exhibition Flora Fauna" written at the entrance area.
We entered the main lobby. Wicak, the more closely watched than my cool, walked to a store. Veranda Botanical written as a store with a large IPB logo on the walls. There is a feeling of tingling feeling as a college alumni (cieh) to look briefly at the store that it did look interesting.
Woaah, rak yang saya tuju pertama kali tentu saja rak yang sarat dengan mie-mie yang berwarna-warni Saya bertanya pada Wicak, tertarik tidak membeli mie-mie ini. “Boleh,” katanya.
Saya memilih mie sawi organik yang berwarna hijau dan mie tomat yang berwarna kuning agak kemerahan. Selebihnya kami membeli sabun sereh, sebuah pewangi ruangan beraroma sereh, juga garam mandi aromaterapi untuk merendam kaki. Saya lupa berapa harga per itemnya tetapi total belanjaan saya sekitar 50ribu rupiah.
Kami akhirnya makan di sapo oriental mencicipi menu bebeknya. Seperti biasa anak-anak saya tidak bisa diam. Berlarian kian kemari sambil menarik-narik saya. Balita memang tidak didesain untuk duduk manis di depan meja sembari menghabiskan makanannya mungkin ya? Hehe ..
Tidak berapa lama mba dee rumahkayu datang. Kami memang ada janji untuk bertemu kebetulan saya ke Bogor. Tetapi sama seperti saat teh ani yang mampir ke rumah beberapa waktu lalu, bertemu dengan mba dee kami tak dapat mengobrol banyak juga karena keriweuhan dengan anak-anak yang ribut.
Mie sayur ini kami masak sepulangnya dari Bogor. Mienya memang tidak seenak mie instan dengan merek terkenal seperti Indomie tetapi dengan ‘janji’ bebas bahan pengawet, bebas bahan pengenyal dan bebas bahan pewarna -yang mungkin maksudnya bahan-bahan kimia- memang cukup menarik untuk dicoba.
Pada saran penyajian dianjurkan untuk merebus mie sekitar 5-7 menit. Saya yang tak terbiasa dengan takaran waktu jadi kurang memperhatikan. Mie saya jadi masih agak keras sehingga masih terasa rasa tepung yang kurang matang. Tetapi rasa bumbunya lumayan enak jadi agak meredam rasa mie yang kurang matang tersebut.
Bumbunya terdiri dari bubuk kaldu sapi dan bubuk cabai. Rasa cabainya memang terasa lebih menggigit dibandingkan dengan bubuk cabai dalam mie instan bermerek. Bubuk kaldunya sendiri terasa gurih tapi tak berlebihan.
From : http://masukdapur.blogdetik.com/2010/06/21/mie-sayur-dari-serambi-botani/
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