In Reply to: Mie Goreng posted by Leighs on Friday, 23. July 2010 at 13:24 Bali Time:
Not sure why, but almost always made with dried noodles which are sad & flat by the time they are served. Why don't they use fresh noodles? This would have been how everyone's mum did it...
Also, why are so many dishes over-salted (esp. Bebek Tutu which we find almost inedible because of the salt)? Is this because of traditional food preservation or because salt is used as a substitute for spices to appease the western palette?