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I’m from Indramayu, and I love noodles with coconut sauce and omelets.

I’m from Indramayu, and I love noodles with coconut sauce and omelets.

Main dishes

An Indonesian specialty from Indramayu: noodles coated in a fragrant coconut milk sauce, served with thin slices of flour omelette.

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Recipe from Raflinoer32 (Wikibooks), adapted by Recette de cuisine · · updated on

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Le mi ragit is a specialty from Indramayu, in West Java, which is very popular during Ramadan as a way to break the fast. It typically consists of noodles, thin crepe-like strips, and a spicy coconut sauce.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyMedium
  • Cooking methodbread

Ingredients

2 people
  • $0.78
  • $0.04
  • $0.82
  • $0.10
  • $1.87
  • $0.00

Directions

  1. Cook the noodles until they are tender, then drain them.
  2. Finely chop or mince the Allium ascalonicum, Allium sativum, chili peppers, walnuts, pepper, and shrimp. ≈ 4 min
  3. Heat the oil paint in a pan and then add this spice mixture.
  4. Add the coconut milk and combava leaves, then stir gently until the sauce is fully cooked. ≈ 4 min
  5. Mix the flour with 100 ml of water and stir well. Season the sauce with salt, sugar, and pepper. ≈ 4 min
  6. Melt the butter in a non-stick pan.
  7. Add three tablespoons of flour paste and let it sit.
  8. Next, cut the crepes into strips approximately 1 cm wide and 10 cm long. ≈ 8 min
  9. Combine the crepe slices and noodles in a bowl, pour over with coconut sauce, and serve immediately. ≈ 4 min

Equipment

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Before you start

Ingredients

  • One package of instant noodles
  • 200 ml of light coconut milk
  • 30 g of wheat flour
  • 5 Allium ascalonicum
  • 2 cloves of garlic
  • 3 candle sticks
  • 3 red chili peppers
  • 100 g of shrimp
  • 2 sheets of combava
  • A pinch of salt
  • A pinch of ground pepper
  • 1 tablespoon of sugar
  • 1 tablespoon of butter
  • 1 piece of oil paint
  • 100 ml of water

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