For sure...the non stick allclad feels a little bit bittersweet though, cos it's going to be a great pan, but it's also going to be disposable after a fair amount of use despite the price :')
@lester44444 I got a non stick pan and non stick griddle pan from a local retailer cost about £20 each and made some of the best meals and steak but I lived above work in a pub, the kitchen got their hands on them. RUINED 😞
I was very happy with the new bed sheets I got on sale just a few days ago 😂 along with a new wooden spoon and bowls for the kitchen. Things like this along with socks for Christmas make me happier than anything else.
Just fyi, When Indonesia facing Rice Crisis in 1970s, Indomie was originally intended to replace or at least became alternative solution to Rice, wich is Indonesian main food. The one who have this idea is a businessman who is very close with the dictator that ruled in those years. So it has like monopolistic tendency. That's why their products and industry always has "Indo-" . It's intended to make people thinks that these products is a national product. They even put word national in their old products. The history is deep actually. There's more that im too lazy to tell.
Sounds similar to pad thai, in that rice was an issue and the King at the time wanted to make noodles more popular to enhance the staple food supply. Noodles can be stored for longer compared to rice.
0:21 Putting noodles in after the water boils is not for health reasons but for physics reasons The water boils faster if the noodles are not put in first, and the noodles can only be cooked after the water boils So in theory it is faster to wait for the water to boil first than to put the noodles in when the water is still cold, and it also increases fuel efficiency This also applies to other dishes, not just instant noodles.
I feel like the reason why FutureCanoe is so relatable and different because he IS one of us he just had the balls to start a channel unlike the rest of us and i feel like thats what sets him apart he doesnt have any fancy equipment but he's trying his best and improvising ingredients i love the uniqueness of this channel
He never showed his face, so yeah, he doesn't have balls as well. Anyone could've started a faceless channel and roast everybody, we saw how all that went with other youtubers
@@poojagb He meant IN the fridge. Most oils already solidify @ above freezing temperatures. It's a good tip I guess, but if you lack the space in your fridge, not that viable. You _could_ always throw the little oil package into the _freezer_ slightly before or while cooking water for the noodles, it should solidify pretty quickly.
Saudi here. tbh i’ve never heard of anyone giving indomie an ice bath let alone adding lemon ZEST😭 ofc it overpowered all the flavors. but we definitely add lemon juice (and crystal/rana hot sauce). It’s the most common add-on that it never occurred to me it’d be weird anywhere else. Ever since I had it I haven’t been able to eat indomie normally again lmao it just tastes “plain” to me.
Huge lemon fan but god damn do I not like lemon zest. It does overpower everything and idk to me it tastes more like part of the lemon we were never supposed to eat
a good tip for getting the sauces of indomie packets out without overly staining your scissors. Shake the packets vigorously one way while pinching on the other. you create a clean barrier that allows you to spread the indomie without overly staining the scissor
@@Udontknowmi same. I put the packets into the noodle water as it's heating up. 1 or 2 quick dunks into warm water is enough. Then remove and add the noodles.
this + cut on the side of the packet with the dark part of the oil! The black stuff creates a little barrier between your scissors and the oil and then when you squeeze the packet the oil pushes all the seasoning out rather than leaving it all stuck in there.
Bro I'm fuckin dead with the "as soon as I heard this k-pop music, I just know there's gonna be cheese and red sauce on this ramen". I was ranting about this at work like a month ago.
yep. korean food is not that amazing actually. they just pick this and that from other cultures. even the most popular food from Korea, kimchi, is actually just typical Chinese people's pickled vegetable. BUT the difference is, modern Korean Kimchi STRICT to use CHILI and especially CHINESE/NAPA CABBAGE. But they do have more variants of kimchi. but it's mainly the Chinese cabbage one. while china and japan pickled other vegetables too. modern Korean cuisine is just all about... PIG, ALCOHOL, CHEESE, HOT SAUCE. just that. like even just rice with melted cheese with some hot sauce, they like it.
@@DBT1007saying that “they just pick this and that from other cultures” is a bit disrespectful when u realize all cultural food has common stuff like dough or fermented vegetable or rice … the fact that its from that country with its specific spices makes it unique to that country especially bc sk was colonized, like no shit gimbap looks like sushi read a history book and u’ll know why
@@minyoongles4224kpop stan spoted, though yea I agree that if you boil it down every cuisine is just borrowing stuff you like from other cuisines. As a fun fact the english combo of fish and chips served with vinegar... originatated in modern day Iran. As it traveled down the coast of Africa with Muslim travelers, eventually reaching Spain, it took on different and different forms until we got the english classic. (Ofc original did not have fries cause no potato)
@@minyoongles4224 I like cuisines where inspiration has been taken from another culture to create something new and enjoyable. People who obsess over only making a food in the most ancient and traditional way often serve you something that kinda sucks in comparison to the contemporary twists on the dish. Experimenting with cooking is fun too so I appreciate it from others
@futurecanoe I have a theory why there's so much mold infecting your food. From the last video when you did the dry aging experiment when the beef caught mold. It's all circulating in your fridge brah!
By all means continue with the radioactive meats....but he's still out there spreading mold to other kids junk and stuff...future updates will be hilarious!😅😅😅
3:27 we (indonesians) literally have that indomie omelet recipe! but instead of folding it, we beat the egg first then add the noddle (with the sauce) then pan-fry it! the dipping sauce would be chili sauce! :D
Wow that regards to the inventor of indomie just very nice of you. She is the savior of Indonesian uni students. Not to mention she opens the gate of indomie diner business that become very popular near the university in indonesia. It just our comfort food.
THANK YOU FOR MAKING A NOODLE OMELETTE OMG I internally screeched when you started scrambling it, I'm so glad you made a second version of that recipe.
As someone who grew up in saudi arabia, lemon was an absolute MUST every time u ate indomie; most of our cuisine is very flavorful, and so lemons tend to enhance it for us! little fun fact too: since indomie is basically the only selling ramen brand in the middle east, its become the standard to call ramen "indomie" in the arab regions!
Pro tip for Indomie lover. 1. Before opening the oil package, gently squeeze till the seasoning and the oil mixed in. 2. After opening the oil package. Pressed the oil package against your bowl/plate then use a spoon to scrape the remaining oil. 3. We always have a special Indomie scissors on our kitchen. 4. You can make a runny fried noodle with indomie. Just add a little bit hot water while mixing the seasoning. Add half boiled/poached eggs + sweet soy sauce for extra flavour.
Well tip of advice here from an Indomie lover. If you want to squeeze the seasonings and the oil all the way, you will need to freeze them. Squeeze the seasoning and oil packaging while still frozen and wait for a couple of minutes (I’d say 5) until they melt. Hope this helps
I love the Nigerian Indomie reference so much. Growing up, I thought Indomie was a Nigerian brand. It wasn't until recently I found out otherwise. It's so well known here that we call all noddle brands Indomie😂
you'd be surprised! i'm indonesian, technically from the name it should be obvious, but apparently many people don't even know indonesia exist. but they know about bali which is IN indonesia.
U know first name of Indomie is "Indo" That's reference to Indonesia which is that brand come from, we have some brand similar like Indomilk, Indomaret, Indofood, Indosat
here's one of my favourite recipe my mother called it "Pizza mie" 1 indomie ayam bawang / Chicken Onion 1 egg 1. boil the noodles 2. crack the egg and seasoning and mix it 3. then put cooked noodles into the bowl where u mix the egg and coat the noodles 4. fry it on a pan and shape it like pizza it's really soft inside but cripsy and savoury outside you can replace the Chicken onion with Mie goreng/Fried noodles if you don't like salty foods
A super simple upgrade that works really well with the Mi Goreng noodles is to mix a big spoonful of peanut butter (or powder for lower calories) into the sauce before pouring it onto the boiled noodles, which gives a realy nice satay style flavour.
8:09 as Saudi I have never seen or heard of someone eating it cold that just insane However I approve that Indomie is so popular in here to the point that we call all instant noodles indomie 🤣🤣
1. Fine shredded garlic brings out the flavor much better than chopped garlic ‼️ 2. Fried shredded garlic + garlic oil suits both fried indomie & soup based indomie, while raw shredded garlic are perfect for soup based indomie. 3. There are numerous reports where export version tastes blander than the domestic version. Probably because of less seasonings or completely using different seasonings.
1. Mortar n pestle brings out even more 3. Less MSG at least in two versions that I've tasted: UK and Philippines. Both because an old law about the amount of MSG/serving. And because both market doesn't like spicy food, Indomie also lessen the already non-existent level of spiciness to negative.
i'm Sudani and i've been following u for a while both here and on tiktok but never in my wildest dreams did i think u would make a sudani recipe and tbh I'm pretty sure most of ur subscribers don't even know the country exists lol we kinda do all kinds of sh-t with indomie, we dont really have a go-to one but the one u made is pretty popular idk about the cucumber tho, the thing is this white packet only has 2 seasoning in it in sudan; a sweet soi like sauce and fried onion oil with a bit of the burnt onion inside it and then the powder flavor bag that also taste kinda sweet with some umami taste; tastes delicious in the first 3 bites but then u just look at it and lose all appetite hats off to u for calling us "sudani" like we say in our native language and not "SuDaNesE" like what westerners call us the reason why indomie is so popular here and in north Africa in general is simply because it's the only and first company that bothered to enter the market in the early 2000s and it also cost the least and they opened local factories plus it was available almost everywhere and in small shops and supermarkets, I was only a child back then but i remember it used to be imported from egypt after they hit a huge success there and after a very short while they opened factories here too; other chinese/asian brands tried to compete but they were only available in fancy stores with ridiculous prices. My guess it's a similar story with the rest of middle east.
As an Indonesian, I'm happy to read your experience with Indomie but WHO THE HELL IS ONE OF YOU THAT HAVE THE IDEA OF PUTTING YOGURT ON IT. BLASPHEMOUS!
We also have the one with fewer seasoning packets here, and what you said about getting bored after 3 bites is so true lol, I prefer the one with chilli oil much more
6:50 had me dyingggg LOL. i like to throw the liquid sauce packet into the pot when i boil the noodles so the liquid is more runny once i squeeze it out of the packet
@@lisamedla I did write that question in English, but as an Indonesian, my brain is constantly set in Indonesian language, hence me forgetting that non-Indonesian speakers would not know that “mie” means noodle. The name of the brand is literally “Indonesian noodle”. 🤣🤣🤣
Ghana to indomie is very popular there some of the ads go wild. On that note id really be interested in seeing you make more African recipes maybe you can put an end to the jollof wars
My two favorite mi goreng recipes: Chili Oil noodles: > Cook noodles till al dente (save the crushed bits) > add minced garlic, sliced scallions, chili flakes, sesame seeds, flavor powder, included sauces and aroma oil to a bowl (Optionally add sliced onions/shallots, ginger, soy sauce, chili sauce, very little vinegar and oyster sauce) > Cook your meat of choice in some oil > Fry an egg in the same oil > Pour the remaining hot oil in the bowl and stir > Add in the noodles and mix > Add the egg, meat, crushed noodle bits and garnishes of your choice and enjoy Scallion Oil Stir fry: > Cook noodles (save crushed bits) > To a pan, add Oil and mi goreng aroma oil and heat > Add sliced Onions/Shallots and Sliced Scallions to the pan > Once Golden brown, separate the crispy onion and scallions from the now scallion oil > To a small bowl/cup, add the mi goreng flavor powder and sauces as well as Soy sauce and Chili sauce (Optionally add a little vinegar, some oyster sauce or a bit of sugar) > Put scallion oil in pan and Cook some meat of your choice > In the remaining oil, stir fry some minced garlic (Optionally stir fry a bit of ginger or chili powder as well) > Add the sauce n flavoring mixture > Cook it and reduce it to a nice sauce > Add the noodles and stir fry until it is coated in the sauce (I like to stir fry it until it becomes a bit crispy at the bottom) > Kill the heat and add sesame seeds, The fried onions and scallions, cooked meat and crushed noodle bits before mixing well > Put the cooked noodles in a dish (do not clean the pan, leave some flavor in it) > In the pan, heat scallion oil and fry an egg > Add the egg to the noodles and enjoy
0:47 cut a corner of the bag. Put between chopsticks, pull the back through the chopsticks. Voila, bag empty and less mess. Still messy but you yield the maximum from that bag.
oh shoot... didn't saw your comment before commenting XD... yeah this is surely a lot less messier than using hands, since you'll not be covering everything else with sauce 😂
interesting approach with how you turn indomie into an omelette that way, but usually we indonesian just cook the noodle, mix it with the packet seasoning and raw eggs, then fry them. the texture is somewhat similar to a cold pizza. thats how we make indomie omelette. also, u should try ‘indomie goreng rendang’ variant where they combine 2 of the most famous indonesian dishes, rendang and indomie.
I'm Saudi and I've never seen or heard anyone make indomie like that 😂 But squeezing lemon is true, we all do it, and some like to add indofood chilli sauce I love it 😋
That's the perfect way to describe it. He messes up food, sometimes he succeeds and he doesn't use fancy equipment. Nothing more comfortable than seeing someone just give it a go.
My fav way to eat for indomie goreng is to make mi nyemek (noodle with a lil bit of soup) (this is my own style of it tho) I pan fry chopped shallots with the oil from the packaging, when it starts caramelizing I add water (enough to cook the noods and egg, so not too much. When it boils, I put my egg (white only), and when the egg sets I put in the noodles, egg yolk (quickly stir it so the yolk turn into strips of yolk like in an egg soup), seasoning, sweet soy sauce and chili sauce. I sometimes add more sweet soy sauce and some sambal (or just bottle chili sauce if theres none). When the noods starts to separate, i add my veggies (either mustard greens, bokchoy, or beansprouts) and its done. It should have just a lil amount of soup that you can serve it in a curved plate (instead of a bowl). Sprinkle your bawang goreng (you can fry additional shallots till crispy if u want the original "bawang goreng") andddd ur done.
I personally separated the yolk when eating this just cos i hate overcooked boiled yolk. Another option i do if i want texture is i just separately do a fried egg (the ones with brown edges and runny yolk, usually i dont flip the egg and just basted with oil so fhe unflipped side of the white egg would get cooked)
If u feeling fancy u can add stuff like mushrooms or like meat slices too but im almost always broke so its always an egg for me😅. Also bitter leafy veggies like mustard greens really compliments the noods and its salty nature
Dam that long I don’t have time to read it but I’ll come back and get that recipe and make use of it (even if I have no experience with make such ramen my just simple and I want to make mine fancier than my normal ones)
Honestly indomie is sweet savory and salty. Idk why its so difficult for companies to just do that combo. Most instant noodle just goes for super salty. Also for indomie + buldak, it is an amazing combo, but you need to think of it as adding to the buldak. Also from my experience, adding a bit extra kecap manis and frying the noodles in a pan makes buldak + indomie super amazing
A pro tip I read on reddit to make the oil packet pouring easier is to put the oil in the freezer and let it freeze (I squeeze one end before freezing it to concentrate the oil on one end). It becomes much more manageable to get the oil out clean. Just cut near the very top opening for the packets and squeeze like toothpaste from the opposite end
i always do the opposite lmfao, the toothpaste consistency means you have to use like 3% effort to get it out. warming the oil up means you only expend 1% effort pouring it 😎
my personal recipe is that i crush the noodle into little pieces before boiling because im lazy and have ocd at the same time (i also mix the seasoning evenly before i mix it with noodle)
Pro tip, add 1 spoonful of hot water to mix the spices, then mix the noodles with the spices my top 5 indomie recipe ; 1. The original, best msg flavour 😅 2. Indomie omelette, but u should mix the noodle with the eggs(add some toping would be great) 3. Internet(INdomie TEluR(egg) korNET(corned beef)) + cheese. Basically, this is an original Indomie menu which, when hot, is stirred with cheese and then topped with toppings. Very loved by students because the price is cheap. 4. Indomie nyemek. I don't know the equivalent of the word. Indomie is added with spices and cooked with the noodles until the water subsides. 5. Indomie banglades I don't know where this recipe originally came from. What's important to me is that it's the tastiest. like Indomie Nyemek but it has more spices and it also requires more effort to cook. And sorry my english so bad
I just got a large box of this stuff from Costco. I took a flyer on it since I've never heard or had it before and I was stoked to see this video. Thanks, Canoe for rowing with it!
To squeeze out the flavouring pack: fold it up along the dividing lines and place it between the tines of a fork. Then if you kind of angle it and pull it through the fork it will empty the sachet very thoroughly. Can also squeeze through two chopsticks.
If anyone has issues with making a mess with the pouches. Put the sauce in some hot sink water in a bowl or something while you wait for the noodles to finish and once the soy sauce and oil is warm, its much more cooperative, letting you shake the oil to mix it up and get it to all one side and snip a corner off.
I didn't expect a wholesome research on Indomie at the end of the video hahah great to see you evolving as a channel! Also, you uploaded this video on our independence day, what's the odds? 😂 Gotta share my favorite way to eat indomie while I'm at it, it's just the soupy type indomie 'soto spesial' flavor (green package) with poached egg and chopped bird eye chili on top, simple and delicious 😋
0:44 I freeze the oil-spice mix and it comes out in one piece. Cut the side the spice settles in. I also split them and that way I can squeeze every bit out of the soy sauce since it has no solids in it.
Tip: Spend 4 extra dollars.
Don't tell the secret that all the other cooking channel's use
But you cant make the taste of indomi even with 5$ if you dont know how to make it😅.
also the water termpature and cooking time matters ALOT
for that kind of money there should be a toy prize inside.
But what if u buy 4 more 1 dollar and it taste 5 dollar. Instead of 1 $5 that taste 5 dollar
You realise you're turning into an adult when the small things like a new pan or kettle etc please you so much and give much happiness
For sure...the non stick allclad feels a little bit bittersweet though, cos it's going to be a great pan, but it's also going to be disposable after a fair amount of use despite the price :')
@lester44444 I got a non stick pan and non stick griddle pan from a local retailer cost about £20 each and made some of the best meals and steak but I lived above work in a pub, the kitchen got their hands on them. RUINED 😞
I was very happy with the new bed sheets I got on sale just a few days ago 😂 along with a new wooden spoon and bowls for the kitchen. Things like this along with socks for Christmas make me happier than anything else.
Nah I think it's just the feeling from anyone who cooks a lot in general, 12 year old aspiring chef here lol
You think so, but it's actually a sign of being in your early 20's and still being amused by the novelty of a fresh pan.
Just fyi, When Indonesia facing Rice Crisis in 1970s, Indomie was originally intended to replace or at least became alternative solution to Rice, wich is Indonesian main food.
The one who have this idea is a businessman who is very close with the dictator that ruled in those years. So it has like monopolistic tendency. That's why their products and industry always has "Indo-" . It's intended to make people thinks that these products is a national product. They even put word national in their old products.
The history is deep actually. There's more that im too lazy to tell.
Sounds similar to pad thai, in that rice was an issue and the King at the time wanted to make noodles more popular to enhance the staple food supply. Noodles can be stored for longer compared to rice.
thats dope
Indomie lore real!!!!!!!!!!1!1!1!1!1!1!!!1!1!1!1!1!1111!!!!!!!
Gotta love the continued aftereffects of history 🥰🥰
I mean, depends on your definition on national product, but that businessman is also an Indonesian.
Bro's uploaded indomie video on Indonesia's independence day🔥🔥
Ehhhh I just realize that! 😯
Is it a coincidence?
Man either he planned this or it's pure coincidence
@@Savie7214 that'd be like 0.273% chance of coincidence
🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩
He made that ending speech to get off the couch sound so inspirational, that I stayed here and watched another one of his videos.
I thought he was about to transition into skillshare ad read.
@@Criblo456 me too. And i would have watched it to the end.
Lmao
i got my drawing app tabbed out while watching this to rest but u bet i will click that linked video
😅
0:21 Putting noodles in after the water boils is not for health reasons but for physics reasons
The water boils faster if the noodles are not put in first, and the noodles can only be cooked after the water boils
So in theory it is faster to wait for the water to boil first than to put the noodles in when the water is still cold, and it also increases fuel efficiency
This also applies to other dishes, not just instant noodles.
I feel like the reason why FutureCanoe is so relatable and different because he IS one of us he just had the balls to start a channel unlike the rest of us and i feel like thats what sets him apart he doesnt have any fancy equipment but he's trying his best and improvising ingredients i love the uniqueness of this channel
i just remember found this channel on 2022 with around 100~200k subs but this madlad actually did it in just 2 years
Yeah, like strawberry jam in orange chicken.
Word!
He never showed his face, so yeah, he doesn't have balls as well. Anyone could've started a faceless channel and roast everybody, we saw how all that went with other youtubers
@@svezinamora u try creating videos and going viral as quickly as him
OG Indonesian Indomie experience : Indomie goreng + egg + rice in a lunch box, eat it by the public swimming pool
No shit the noodles turned into a chonky cube 💀
That's the cannon event
speaking facts right here, blocks of slightly warm indomie is the best
True that’s how we do it
Wait At least several hour until it become a brick.
2:15 I love how this is actually the thumbnail
I love how we all came to watch too
@@ianhogan1306 real
i love you both
Love how it’s the only reason I clicked the video
0:45 Indonesian here, store your indomie on your fridge. The oil will froze so you can squeeze the oil perfectly without leaving any residue
In the fridge or freezer?
No.
Indonesian here, what the fuck
@@poojagb He meant IN the fridge.
Most oils already solidify @ above freezing temperatures.
It's a good tip I guess, but if you lack the space in your fridge, not that viable.
You _could_ always throw the little oil package into the _freezer_ slightly before or while cooking water for the noodles, it should solidify pretty quickly.
Not a friendly way
"why did i just do that" is not only the funniest part of this vid but might be a slogan for the channel
I laughed so hard at that cause it's totally something I would do! 😂
he said it as soon as I finished reading your comment 😭
the way he swing those goo tho LMAO
truly the NPC experience
Saudi here. tbh i’ve never heard of anyone giving indomie an ice bath let alone adding lemon ZEST😭 ofc it overpowered all the flavors. but we definitely add lemon juice (and crystal/rana hot sauce). It’s the most common add-on that it never occurred to me it’d be weird anywhere else. Ever since I had it I haven’t been able to eat indomie normally again lmao it just tastes “plain” to me.
رنا > كريستال
Huge lemon fan but god damn do I not like lemon zest. It does overpower everything and idk to me it tastes more like part of the lemon we were never supposed to eat
i love mine with some sriracha
It sounds good even with the zest, but zest is so strong if you overdo it. I’ve never added lemon to my ramen, but now I’m craving it
you guys have addons?
a good tip for getting the sauces of indomie packets out without overly staining your scissors. Shake the packets vigorously one way while pinching on the other. you create a clean barrier that allows you to spread the indomie without overly staining the scissor
I put the packets under running hot water to get the sauce to be more runny/less sticky. It also tastes better that way.
Was about to type the same tips. Thank you for easing me of this burden!
put in the freezer standing up with all the sauce squished to the bottom
@@Udontknowmi same. I put the packets into the noodle water as it's heating up. 1 or 2 quick dunks into warm water is enough. Then remove and add the noodles.
this + cut on the side of the packet with the dark part of the oil! The black stuff creates a little barrier between your scissors and the oil and then when you squeeze the packet the oil pushes all the seasoning out rather than leaving it all stuck in there.
Bro I'm fuckin dead with the "as soon as I heard this k-pop music, I just know there's gonna be cheese and red sauce on this ramen". I was ranting about this at work like a month ago.
yep. korean food is not that amazing actually. they just pick this and that from other cultures.
even the most popular food from Korea, kimchi, is actually just typical Chinese people's pickled vegetable. BUT the difference is, modern Korean Kimchi STRICT to use CHILI and especially CHINESE/NAPA CABBAGE. But they do have more variants of kimchi. but it's mainly the Chinese cabbage one.
while china and japan pickled other vegetables too.
modern Korean cuisine is just all about... PIG, ALCOHOL, CHEESE, HOT SAUCE. just that. like even just rice with melted cheese with some hot sauce, they like it.
@@DBT1007saying that “they just pick this and that from other cultures” is a bit disrespectful when u realize all cultural food has common stuff like dough or fermented vegetable or rice … the fact that its from that country with its specific spices makes it unique to that country especially bc sk was colonized, like no shit gimbap looks like sushi read a history book and u’ll know why
@@minyoongles4224kpop stan spoted, though yea I agree that if you boil it down every cuisine is just borrowing stuff you like from other cuisines.
As a fun fact the english combo of fish and chips served with vinegar... originatated in modern day Iran. As it traveled down the coast of Africa with Muslim travelers, eventually reaching Spain, it took on different and different forms until we got the english classic. (Ofc original did not have fries cause no potato)
@@minyoongles4224 I like cuisines where inspiration has been taken from another culture to create something new and enjoyable. People who obsess over only making a food in the most ancient and traditional way often serve you something that kinda sucks in comparison to the contemporary twists on the dish. Experimenting with cooking is fun too so I appreciate it from others
@@DBT1007 then say another country's traditional food and how creative they are
3:10 i really can't express how much i love you for this
@futurecanoe I have a theory why there's so much mold infecting your food. From the last video when you did the dry aging experiment when the beef caught mold. It's all circulating in your fridge brah!
Well you know what they say. Let the good times MOLD
Eureka
future canoe immune to infections now tho.
it's not mold, it's umami
By all means continue with the radioactive meats....but he's still out there spreading mold to other kids junk and stuff...future updates will be hilarious!😅😅😅
3:27 we (indonesians) literally have that indomie omelet recipe! but instead of folding it, we beat the egg first then add the noddle (with the sauce) then pan-fry it! the dipping sauce would be chili sauce! :D
Yeah, I once cooked it in Japan, and my Japanese Friend said "What kind of poor Okonomiyaki you're making??"
Dadar mie😂
@@AkuNaRahman budget okonomiyaki 😭😭😭
@@parkjim8352 Kinda funny, bc I live in Denmark, and the word for "budget" would be "økonomi" (economy)
2:01 omg, literally the ONLY reason why I clicked this vid was bcoz of the "noodle in pan, egg pour" thumbnail OMGGGG
Shame I hate eggs.
As a broke college Student i really need this, Thank you baby canoe
baby canoe..? 😰😰😰😰
My fellow friends, we are in the same boat 😢
@@FUMOANIMATORbecause he will be a full canoe in the future
@@JoelGorostieta WHAT 😭😭😭😭🙏🙏😰😰😰
cool
1:48 You really just need to put "Indomie" in the title and Indonesian will come running your way
Soo true
Yup
The indonesian will goes like "ADA INDOMIE COY"
real
He insulted Indomie by calling it "Ramen"
0:20 really ? in front of my rice?
Ashamed 😞
Wow that regards to the inventor of indomie just very nice of you. She is the savior of Indonesian uni students. Not to mention she opens the gate of indomie diner business that become very popular near the university in indonesia. It just our comfort food.
THANK YOU FOR MAKING A NOODLE OMELETTE OMG I internally screeched when you started scrambling it, I'm so glad you made a second version of that recipe.
5:11 "that's my roommate's milk" is crazy 💀💀
As someone who grew up in saudi arabia, lemon was an absolute MUST every time u ate indomie; most of our cuisine is very flavorful, and so lemons tend to enhance it for us! little fun fact too: since indomie is basically the only selling ramen brand in the middle east, its become the standard to call ramen "indomie" in the arab regions!
Uhh indomie is not a ramen? It's a noodle? Wait that's baiscally the same thing-
Oh that's interesting. We do refer to every brand of instant noodles as Indomie, but I didn't expect that another country called ramen an Indomie 😂
@@BerJua-zd4eq bro gw aja gatau lo kalo mereka nganggep indomi itu ramen💀 dari dulu gw nganggep indomi ya cuma mi anjir
Wowww this is really a fun fact, I never know Indomie were so popular there
Yup, all noodles are indomie!😂
Pro tip for Indomie lover.
1. Before opening the oil package, gently squeeze till the seasoning and the oil mixed in.
2. After opening the oil package. Pressed the oil package against your bowl/plate then use a spoon to scrape the remaining oil.
3. We always have a special Indomie scissors on our kitchen.
4. You can make a runny fried noodle with indomie. Just add a little bit hot water while mixing the seasoning. Add half boiled/poached eggs + sweet soy sauce for extra flavour.
Well tip of advice here from an Indomie lover. If you want to squeeze the seasonings and the oil all the way, you will need to freeze them. Squeeze the seasoning and oil packaging while still frozen and wait for a couple of minutes (I’d say 5) until they melt. Hope this helps
I shall try this today 🫡
I don't expect the in-depth research on Indomie history at the end of video... good work!
some of his very early vids were more like this, I was surprised
If he really did research, he would know Indomie is not Ramen
I love the Nigerian Indomie reference so much. Growing up, I thought Indomie was a Nigerian brand. It wasn't until recently I found out otherwise. It's so well known here that we call all noddle brands Indomie😂
i've heard this so many times from West African friends (not only Nigerian).. It's crazy coz shouldn't it be sooo obvious??
you'd be surprised! i'm indonesian, technically from the name it should be obvious, but apparently many people don't even know indonesia exist. but they know about bali which is IN indonesia.
@@trashraccoon2635 ntar ada yang bikin Bali-Mie, proudly made in Little Russia, Changgu, Republik Bali
U know first name of Indomie is "Indo" That's reference to Indonesia which is that brand come from, we have some brand similar like Indomilk, Indomaret, Indofood, Indosat
@@NaufalN2not everyone knows Indonesia exist, and Indo- is usually a prefix for something related to India
6:53 GURLIESSS 😭😭Are ya'll thinking what i'm thinkin......
0:12 Mi Goreng got me through uni. Shout out from Aus!
im indonesian and a tip from me, dont eat that daily you'll get some stomach issues
2:11 Bro figured out the internet.
The grapefruit unlocked a memory I thought was sealed away forever. I can't unhear it now.
Rip Nunuk Nuraini (1961-2021) 😔 She's an international hero
Yeah exclude the salty egg tho
truly an important historical figure. o7
here's one of my favourite recipe
my mother called it "Pizza mie"
1 indomie ayam bawang / Chicken Onion
1 egg
1. boil the noodles
2. crack the egg and seasoning and mix it
3. then put cooked noodles into the bowl where u mix the egg and coat the noodles
4. fry it on a pan and shape it like pizza
it's really soft inside but cripsy and savoury outside
you can replace the Chicken onion with Mie goreng/Fried noodles if you don't like salty foods
I like to call it Dogmie. Cause endog. Not dog.
Nah thats telor mi
Its milor or dadar mie
Endog mie taste better
I assume this is martabak mie
A super simple upgrade that works really well with the Mi Goreng noodles is to mix a big spoonful of peanut butter (or powder for lower calories) into the sauce before pouring it onto the boiled noodles, which gives a realy nice satay style flavour.
8:09 as Saudi I have never seen or heard of someone eating it cold that just insane
However I approve that Indomie is so popular in here to the point that we call all instant noodles indomie 🤣🤣
والله منجد مدري من وين جاب الوصفة😂
Dayumm, you're just basically Indonesian, when you start calling all noodles as Indomie 🤣
@@doyaknodawae9766 we be like : 'mas indomie sedap kari satu'
How do you sound so happy and full of life in every video? I need your confidence fr
Dang the noodle and egg thumbnail sure does work.
You upload the video right on Indonesia independence day, as an Indonesian I really appreciate it. Thank you ❤🇮🇩
1. Fine shredded garlic brings out the flavor much better than chopped garlic ‼️
2. Fried shredded garlic + garlic oil suits both fried indomie & soup based indomie, while raw shredded garlic are perfect for soup based indomie.
3. There are numerous reports where export version tastes blander than the domestic version. Probably because of less seasonings or completely using different seasonings.
🤓☝
Point number 3 it's because some country have specific info on how much sodium in the food. So that's why for indonesian it tastes bland
1. Mortar n pestle brings out even more
3. Less MSG at least in two versions that I've tasted: UK and Philippines. Both because an old law about the amount of MSG/serving. And because both market doesn't like spicy food, Indomie also lessen the already non-existent level of spiciness to negative.
I have been wondering about this because I got mi goreng with different taste in Europe vs. Mexico
6:22 bro knows the technique
6:56 that one clot on periods.
😳
@@HelloDarkness-sadboiiykyk
@@Ma-fd2ph idk & idwtk
@@HelloDarkness-sadboi respectable choice
I cannot unsee. 🤢
i'm Sudani and i've been following u for a while both here and on tiktok but never in my wildest dreams did i think u would make a sudani recipe and tbh I'm pretty sure most of ur subscribers don't even know the country exists lol
we kinda do all kinds of sh-t with indomie, we dont really have a go-to one but the one u made is pretty popular idk about the cucumber tho, the thing is this white packet only has 2 seasoning in it in sudan; a sweet soi like sauce and fried onion oil with a bit of the burnt onion inside it and then the powder flavor bag that also taste kinda sweet with some umami taste; tastes delicious in the first 3 bites but then u just look at it and lose all appetite
hats off to u for calling us "sudani" like we say in our native language and not "SuDaNesE" like what westerners call us
the reason why indomie is so popular here and in north Africa in general is simply because it's the only and first company that bothered to enter the market in the early 2000s and it also cost the least and they opened local factories plus it was available almost everywhere and in small shops and supermarkets, I was only a child back then but i remember it used to be imported from egypt after they hit a huge success there and after a very short while they opened factories here too; other chinese/asian brands tried to compete but they were only available in fancy stores with ridiculous prices. My guess it's a similar story with the rest of middle east.
جيش واحد شعب واحد! From Sudani to another may Allah rid our country from this war ya rab
As an Indonesian, I'm happy to read your experience with Indomie but WHO THE HELL IS ONE OF YOU THAT HAVE THE IDEA OF PUTTING YOGURT ON IT. BLASPHEMOUS!
@@harrybiasa8404 lol idk man i personally love yogurt in indomie
Sudanese here, never seen that recipe before and I am wondering am I living under a rock?! Might try it one day..
We also have the one with fewer seasoning packets here, and what you said about getting bored after 3 bites is so true lol, I prefer the one with chilli oil much more
6:50 had me dyingggg LOL. i like to throw the liquid sauce packet into the pot when i boil the noodles so the liquid is more runny once i squeeze it out of the packet
Wake up indonesian we have indomie content.
Ayo ayo
We Nigerians love Indomie, I NEVER knew it originated or even existed abroad until recently. Love from Nigeria Future Canoe❤
Even the Indo name didn’t give you a clue? 😂❤
@@MagisterialVoyager to be honest -mie does not make enough sense for someone to separate the two
Does the spice come in liquid form in Nigeria? Coz ours comes in powder form (it tastes like trash imo)
@@lisamedla I did write that question in English, but as an Indonesian, my brain is constantly set in Indonesian language, hence me forgetting that non-Indonesian speakers would not know that “mie” means noodle.
The name of the brand is literally “Indonesian noodle”. 🤣🤣🤣
@lisamedla powder form for the spice, but just for the onion flavoured noodles, the oil that comes w it is in liquid form
also indomie was one of the first halal noodle companies available across the world!
Ghana to indomie is very popular there some of the ads go wild. On that note id really be interested in seeing you make more African recipes maybe you can put an end to the jollof wars
If FutureCanoe makes jollof then Ghana and Nigeria will finally have a common enemy to unite against
@@imanijones54facts
Nigeria jollof is superior (proud nigerian)
@@monsterousrealOf course 😂
@@imanijones54 unfortunately, I agree with you😔
9:03. I am Nigerian and this is definitely true. I was sad that in America, you can't find it anywhere except African Stores. Or at least in Maryland.
They hate culture in Maryland
@@KaitouKaiju 😭
Same thing here in Canada
You could find them in halal stores
you can find them easily in asian stores. If you're lucky, you can get the Indonesian OG version.
My two favorite mi goreng recipes:
Chili Oil noodles:
> Cook noodles till al dente (save the crushed bits)
> add minced garlic, sliced scallions, chili flakes, sesame seeds, flavor powder, included sauces and aroma oil to a bowl
(Optionally add sliced onions/shallots, ginger, soy sauce, chili sauce, very little vinegar and oyster sauce)
> Cook your meat of choice in some oil
> Fry an egg in the same oil
> Pour the remaining hot oil in the bowl and stir
> Add in the noodles and mix
> Add the egg, meat, crushed noodle bits and garnishes of your choice and enjoy
Scallion Oil Stir fry:
> Cook noodles (save crushed bits)
> To a pan, add Oil and mi goreng aroma oil and heat
> Add sliced Onions/Shallots and Sliced Scallions to the pan
> Once Golden brown, separate the crispy onion and scallions from the now scallion oil
> To a small bowl/cup, add the mi goreng flavor powder and sauces as well as Soy sauce and Chili sauce
(Optionally add a little vinegar, some oyster sauce or a bit of sugar)
> Put scallion oil in pan and Cook some meat of your choice
> In the remaining oil, stir fry some minced garlic
(Optionally stir fry a bit of ginger or chili powder as well)
> Add the sauce n flavoring mixture
> Cook it and reduce it to a nice sauce
> Add the noodles and stir fry until it is coated in the sauce
(I like to stir fry it until it becomes a bit crispy at the bottom)
> Kill the heat and add sesame seeds, The fried onions and scallions, cooked meat and crushed noodle bits before mixing well
> Put the cooked noodles in a dish (do not clean the pan, leave some flavor in it)
> In the pan, heat scallion oil and fry an egg
> Add the egg to the noodles and enjoy
0:47 cut a corner of the bag. Put between chopsticks, pull the back through the chopsticks. Voila, bag empty and less mess. Still messy but you yield the maximum from that bag.
oh shoot... didn't saw your comment before commenting XD... yeah this is surely a lot less messier than using hands, since you'll not be covering everything else with sauce 😂
I always put the packets over steam therefore it melts and comes out easily
Also you can squeeze around the oil packet before opening it so it doesnt just stuck in the bottom part of the packet
Yeah. Jk method
Just use your fingers and lick it after smh
As an indonesian who eats indomie quite frequently, i really appreciate this vid as it gives me more exploration on eating my fav instant noodle
The steady hand joke is my favourite part of this
interesting approach with how you turn indomie into an omelette that way, but usually we indonesian just cook the noodle, mix it with the packet seasoning and raw eggs, then fry them. the texture is somewhat similar to a cold pizza. thats how we make indomie omelette.
also, u should try ‘indomie goreng rendang’ variant where they combine 2 of the most famous indonesian dishes, rendang and indomie.
I'm Saudi and I've never seen or heard anyone make indomie like that 😂
But squeezing lemon is true, we all do it, and some like to add indofood chilli sauce I love it 😋
I love the soup Indomie, instead of water I use milk, I add 2 eggs when the milk boil and stir it slowly, also some chilli.
thank you for the good tips! :)
Oyen:0
KEMIII
This guy is my comfort channel 🧡
Same
That's the perfect way to describe it. He messes up food, sometimes he succeeds and he doesn't use fancy equipment. Nothing more comfortable than seeing someone just give it a go.
@@majidwahid7793frls
Ey Jesus loves u bro give ur pain to him
@@majidwahid7793yeah and he has a calming voice ngl. easy to go to sleep to if i really wanted to
Indomie in Indonesia cost about 20 cents each, even cheaper when you buy in bulk
My fav way to eat for indomie goreng is to make mi nyemek (noodle with a lil bit of soup) (this is my own style of it tho)
I pan fry chopped shallots with the oil from the packaging, when it starts caramelizing I add water (enough to cook the noods and egg, so not too much. When it boils, I put my egg (white only), and when the egg sets I put in the noodles, egg yolk (quickly stir it so the yolk turn into strips of yolk like in an egg soup), seasoning, sweet soy sauce and chili sauce. I sometimes add more sweet soy sauce and some sambal (or just bottle chili sauce if theres none). When the noods starts to separate, i add my veggies (either mustard greens, bokchoy, or beansprouts) and its done. It should have just a lil amount of soup that you can serve it in a curved plate (instead of a bowl). Sprinkle your bawang goreng (you can fry additional shallots till crispy if u want the original "bawang goreng") andddd ur done.
I personally separated the yolk when eating this just cos i hate overcooked boiled yolk. Another option i do if i want texture is i just separately do a fried egg (the ones with brown edges and runny yolk, usually i dont flip the egg and just basted with oil so fhe unflipped side of the white egg would get cooked)
If u feeling fancy u can add stuff like mushrooms or like meat slices too but im almost always broke so its always an egg for me😅. Also bitter leafy veggies like mustard greens really compliments the noods and its salty nature
Dam that long I don’t have time to read it but I’ll come back and get that recipe and make use of it (even if I have no experience with make such ramen my just simple and I want to make mine fancier than my normal ones)
well same as you, but i dont know, when i cook it like this with 2 pack, it feels i eat more than 2 packs portion
@@LivelyDream bro its like two paragraphs sit yo adhd ass down and learn somethin for once lmao
Honestly indomie is sweet savory and salty. Idk why its so difficult for companies to just do that combo. Most instant noodle just goes for super salty. Also for indomie + buldak, it is an amazing combo, but you need to think of it as adding to the buldak. Also from my experience, adding a bit extra kecap manis and frying the noodles in a pan makes buldak + indomie super amazing
10:10 This fork... Brings me so much joy 😹
A pro tip I read on reddit to make the oil packet pouring easier is to put the oil in the freezer and let it freeze (I squeeze one end before freezing it to concentrate the oil on one end). It becomes much more manageable to get the oil out clean. Just cut near the very top opening for the packets and squeeze like toothpaste from the opposite end
I do this!! I always store my instant noods including indomie in the freezer
I thought I was the only one who did this, it turns out there are some.
or... i would best the flavoring package tons of time.. make it mixed and cut it.. works wonders, package completely clean
I do the opposite, dunk the sachets in warm water to get the most out.
i always do the opposite lmfao, the toothpaste consistency means you have to use like 3% effort to get it out. warming the oil up means you only expend 1% effort pouring it 😎
5:52 is crazy 😂
ikr 😭 it felt like a personal attack
my personal recipe is that i crush the noodle into little pieces before boiling because im lazy and have ocd at the same time (i also mix the seasoning evenly before i mix it with noodle)
3:05 thank God he did it! I was screaming at my phone the first time when instead of folding the omelette he scrambled the egg!
6:47 if you're a girl, you know what this looks like...
girl noooo😭 i was thinking the same thing
I'm Dead 💀💀💀
What??
BHAHAHA i paused the video to look for this comment 😂 exactly
💀💀💀💀
the moment you start explaing... i think im falling in love
3:34 is the very moment I decided to subscribe, good stuff man🔥
tip:
when opening packages such as at 0:43, you can use chopsticks and squish the package between them, gets everything out cleanly and fast.
Dude I love this channel!! Thanks for the ideas and comedy bro!
4:18 "as soon as I heard kpop music, i know there's gonna be cheese and red sauce" lmao so true
Not being able to open the seasoning packs without dirtying your scissors is a skill issue
I'm more on the side of if you're not being able to open the seasoning packs with just your hands is a skill issue 😁
Pro tip, add 1 spoonful of hot water to mix the spices, then mix the noodles with the spices
my top 5 indomie recipe ;
1. The original, best msg flavour 😅
2. Indomie omelette, but u should mix the noodle with the eggs(add some toping would be great)
3. Internet(INdomie TEluR(egg) korNET(corned beef)) + cheese. Basically, this is an original Indomie menu which, when hot, is stirred with cheese and then topped with toppings. Very loved by students because the price is cheap.
4. Indomie nyemek.
I don't know the equivalent of the word. Indomie is added with spices and cooked with the noodles until the water subsides.
5. Indomie banglades
I don't know where this recipe originally came from. What's important to me is that it's the tastiest. like Indomie Nyemek but it has more spices and it also requires more effort to cook.
And sorry my english so bad
6:52 I LOST IT WHEN HE STARTED FLINGING IT AROUND☠☠😭😭😭
1:25 you did NOT with the grapefruit bro
who cares
I just realised 😂 not girls triiiip
What does it mean
@@rrrrr43196search grapefruit technique
Fucking hilarious. Great throwback
I just got a large box of this stuff from Costco. I took a flyer on it since I've never heard or had it before and I was stoked to see this video. Thanks, Canoe for rowing with it!
The struggle to open and pour those indomie condiments is spot on and absolutely hilarious...😂😂😂
I love how you explain about the Indofood company after cooking. Keep up the good work!
“It’s overshadowed by the hotness” was the most accurate and simply mind blowing comparison/explanation I’ve ever heard lol❤
Damn import cost is really expensive 💀, here in Indonesia you can get 5 of those indomie for 1 dollar
Yup but even at inflated prices it's worth it
Shin black in comparison is like $1.50-$2.00 a pack
Even in Germany it's about €0,69 (so like US$0,77). The US is just extra expensive.
there's a shop here that sells it 29p !!! i buy like 20 everytime i go there lmao, but in normal supermarkets in UK it's about 89p or £1
1 pack Indomie is like Rp. 3500 which is equivalent to $ 0.2275.
Nah it's just because of our weak ass currency lmao
3:36 "Which is a great indicator of my steady hand-"
*drops it*
FINALLY, i was scrolling for so long and finally found a comment talking about it
It's overshadowed by the hotness 😂 5:54
9:21 surprisingly pretty accurate pronunciation
8:03 as a Saudi I’m pretty surprised myself (I’ve never seen anybody does that)
Glad you’re interested in it anyway
What same here
ليمون وشطة اساس الاندومي عندنا
بس هو عاد حط لتر ليمون و بدون شطة
@@axolotlinabucket1287 ايوه ليمون مو قشر ليمون
@@axolotlinabucket1287عمرك شفت احد يغطس اندومي بالثلج؟
@@axolotlinabucket1287محد ياكل الاندومي بارد ولا نحط قشر ليمون نعصره بس
The dubbing sounds like someone who's just woke up and still sleepy but forced to make recording 😂
Had to go back to check the thumbnail and this mad man actually did it.
WTF WHY DOES 5:35 LOOK LIKE HES A KOREAN FOOD CHANNEL AND NOT FUTURE CANOE WHERES THE RADIOACTIVE FOOD
For real :") This looked so good for once, I couldn't believe it
3:20. You are reading my mind.
That cucumber bite at 6:26 is atrocious
Certified psycho💀
To squeeze out the flavouring pack: fold it up along the dividing lines and place it between the tines of a fork. Then if you kind of angle it and pull it through the fork it will empty the sachet very thoroughly.
Can also squeeze through two chopsticks.
If anyone has issues with making a mess with the pouches. Put the sauce in some hot sink water in a bowl or something while you wait for the noodles to finish and once the soy sauce and oil is warm, its much more cooperative, letting you shake the oil to mix it up and get it to all one side and snip a corner off.
I didn't expect a wholesome research on Indomie at the end of the video hahah great to see you evolving as a channel!
Also, you uploaded this video on our independence day, what's the odds? 😂
Gotta share my favorite way to eat indomie while I'm at it, it's just the soupy type indomie 'soto spesial' flavor (green package) with poached egg and chopped bird eye chili on top, simple and delicious 😋
7:43 Yay! I can't wait for you to experience Middle Eastern cuisine!
3:27 that is exactly what I thought when you did the previous recepie
4:08 TOO MUCH EMOTION 😱
5:10 caught me off guard
same, no heavy cream
0:44 I freeze the oil-spice mix and it comes out in one piece. Cut the side the spice settles in. I also split them and that way I can squeeze every bit out of the soy sauce since it has no solids in it.
9:14 Waah sudden Baldski scare!