|
Name: Agustiawan
NIM: F1021141001
Noodle
Asin Soup
(Sop
Mie Asin)
Singkawang
is one of the city located in the province of West Kalimantan, became one of
the culinary paradise on the island of Kalimantan. Culinary Singkawang famous
of these is the noodle Asin (Mie Asin). Normally, people in Singkawang
process into Noodle Asin Soup. Noodle Asin soup has a staple that is Mie Asin.
Origins
of Mie Asin Misua salty or other name is
actually not a native of Kalimantan, but this is affected noodles Chinese
culture because people Singkawang majority are ethnic Chinese descent. Chinese
community believes that eating noodles at birthday is a symbol of longevity
blessing prayer, all the salty noodles. The word 'salted' does not refer to the
saltiness in the noodles are thin and this long, but because these noodles use
salt as a principal ingredient used in preserving the noodles. Therefore this
salty noodles can last three to four months.
Salted
Noodle Making Process The process of making these noodles can be fairly long.
Salted noodle dough is made up of three basic ingredients are flour, water, and
salt. The dough is put into a grinding machine. This requires the batter into
the grinding machine several times in order to get the results and the level of
the same thickness. Then dough chilled while
before put in a slicing machine. This slicing machine that converts salty
noodle dough into sheets. Once into strands, dried salted noodles for one to
two hours. It also depends on the weather of the day when the dried noodles.
The more sunny weather, the faster the drying process salted noodles. After
drying, the strands of noodles steamed in a special barrel made of wood for
approximately one hour. Then, noodle-noodle was cooled for a few minutes, then
tied and eventually incorporated into the plastic packaging. The better the
process of making this salty noodles, the longer the salty noodles resistance.
