Sampling Indonesian instant noodle delights

4 months ago 38

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In the writer’s second Mie Sedaap escapade article, she explores additional flavours acquired from the Serikin Weekend Market. In the end, she learns a valuable lesson about noodles.

Taste Test

From my last Mie Sedaap escapade, I was intrigued to explore more flavours. Where better to find Indonesian varieties not available here than at the Indonesian-Sarawak border — Serikin? This three-day weekend market offers a variety of Indonesian products, where its locals come to earn their daily bread.

Serikin offers a wide range of products including basketry, clothing, and a diverse selection of food and beverages. My purpose during this one-hour adventure was to explore the array of Mie Sedaap flavours. Unlike my previous visit, where choices were limited, this time, I found myself surrounded by stalls showcasing an abundance of options.

Some sold theirs at RM5 for four packets in set flavours, while others offered the same price for four loose packets. The latter seemed like a great deal because I could try out different flavours for less money. In total, I spent RM30 on Mie Sedaap there. I got to try new flavours I had never tasted before, as well as repeat flavours from my last experience.

Ayam Spesial

The ayam (chicken) flavour is advertised as “mantap kaldunya”, translating to delicious broth, promising a thick chicken broth as its soup base. Upon first taste, the chicken flavour was notably saltier yet savoury compared to other chicken soup bases I have tried. The taste may be overwhelming for those who prefer a subtle chicken soup base.

The noodles used were thick and springy, similar to other Mie Sedaap flavours, creating a hearty meal overall. Chicken soup has always been a comforting choice for me on cold days or when feeling under the weather, making this a flavour I would gravitate towards during those times. Chicken soup enthusiasts may want to try this flavour for the experience.

Rawit Bingit — Rasa Ayam Jerit

I didn’t know what to expect from this packet of noodles since I wasn’t familiar with the taste. However, Ayam Jerit (screaming chicken) sounded intriguing. My first impression was that this flavour would be spicy, but I couldn’t gauge how spicy it would be, as it is not the usual Korean spicy noodle flavour I know.

Nevertheless, the taste did not disappoint. True to its name — Ayam Jerit — the spicy flavour really packs a punch on your tongue. It is a mix of salty, spicy, and savoury notes. I wouldn’t say this chicken soup base is similar to the Ayam Spesial flavour; it’s different, yet it still retains the distinctive chicken taste in the broth.

With the added crunchy ball toppings of rawit bingit (bird’s eye chilli), the overall experience was eye-opening. I would say this is my favourite Mie Sedaap soup base, and given the chance, I would definitely have it again.

Baso Spesial

Lovers of bakso can rejoice with this instant version as it closely resembles what’s sold at eateries. Bakso, known for its concentrated savoury beef broth often served with beef balls, is faithfully replicated in this Mie Sedaap flavour.

The soup base is salty, and the addition of tiny beef balls ensures a satisfying experience reminiscent of freshly cooked bakso, perfect for late-night cravings when fresh options are not available. While this option provides a chance to enjoy bakso, personally, I prefer it with a mix of kueh tiaw and bihun noodles.

The two types of Soto

Besides bakso, another Indonesian taste I enjoy is soto. This dish is infused with herbs and spices, giving it an aromatic and savoury flavour profile. During my visit to Serikin, I noticed that Mie Sedaap offered two different options — Soto Lamongan and Soto Madura — each representing a distinct region or culture in Indonesia.

While I didn’t notice a distinctive difference in taste between them, Lamongan’s flavour was noticeably richer, whereas Madura’s was not as heavy but saltier. Unlike locally sold soto-flavoured noodles, these variants from Mie Sedaap are packed with robust flavours.

Looking back, I would choose Lamongan for its enhanced flavour and wider taste spectrum. I also enjoy its slightly peppery taste compared to the other. For those preferring a more subtle soto taste, Madura would be the preferred choice.

Indomie Brand — Mi Goreng Aceh

I didn’t realise that I had picked up a different brand — Indomie. I also liked this brand, however, its flavour choices are not as extensive as Mie Sedaap. Nonetheless, Indomie has its own taste characteristics that distinguish it from Mie Sedaap. While browsing through our local market, I noticed that Indomie does not offer as many options, so seeing Mi Goreng Aceh at Serikin was truly intriguing.

Having tried numerous dry instant noodles (mi goreng) by now, I found this one to be similar to its counterparts and competitors, albeit slightly saltier and spicier. There are noticeable differences in flavour compared to regular mi goreng, though not significant. I would still purchase this flavour if I come across it, for the slight variation it offers.

Having tasted various Mie Sedaap flavours, I can now say that, after contemplating the different flavours, my conclusion is that they all start to taste the same after a while. Most have a salty and savoury taste profile, but what distinguish this Indonesian brand from our local brands are its overwhelming flavours, which may be a turn-off for those who prefer milder options.

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