Ibumie
Export Markets
- Afghanistan
- Australia
- Canada
- China
- Hong Kong
- Indonesia
- Malaysia
- Netherlands Antilles
- Qatar
- Taiwan, Republic Of China
- United Arab Emirates
- United States of America
- India
About Ibumie
About IBUMIE
“Ibu” is the familiar name for Mother in the Malay language. The Hokkien community affectionately call their mothers “Abu” in olden days. In the same vein, “IBUMIE” instant noodles can literally be translated as “Mother of Noodles”. Ibumie aims to bring consumers a delectable plate or bowl of noodles akin to mum’s cooking using authentic ingredients and delicious recipes, all in a convenient pack of instant noodles.
Ibumie instant noodles is hand-crafted to offer consumers flavours from Penang’s rich food culture and heritage.
About IBUMIE
“Ibu” is the familiar name for Mother in the Malay language. The Hokkien community affectionately call their mothers “Abu” in olden days. In the same vein, “IBUMIE” instant noodles can literally be translated as “Mother of Noodles”. Ibumie aims to bring consumers a delectable plate or bowl of noodles akin to mum’s cooking using authentic ingredients and delicious recipes, all in a convenient pack of instant noodles.
Ibumie instant noodles is hand-crafted to offer consumers flavours from Penang’s rich food culture and heritage.
From the time Captain Francis Light set foot on Penang Island in 1786, to 1832 when Penang became a part of the British Straits Settlement with Malacca and Singapore, its’ location at the entrance to the Straits of Malacca made it an ideal port for merchants from Arabia, India, Indonesia, Siam, Burma and the early English, Portuguese and Dutch colonists. Penang naturally became a cultural melting pot, absorbing the lifestyle and cuisine from each community.
Intermarriages between the visiting merchants and locals gave birth to the Eurasian and Peranakan or Baba and Nyonya communities. The Penang Peranakan cuisine is best described as a fusion of three cultures – the Chinese, Malay and Thai. The spicy dishes of the Peranakan are dominated by the use of fresh spices while the non-spicy dishes have a more pronounced flavour that comes from nutmeg, star anise and cinnamon.
From the time Captain Francis Light set foot on Penang Island in 1786, to 1832 when Penang became a part of the British Straits Settlement with Malacca and Singapore, its’ location at the entrance to the Straits of Malacca made it an ideal port for merchants from Arabia, India, Indonesia, Siam, Burma and the early English, Portuguese and Dutch colonists. Penang naturally became a cultural melting pot, absorbing the lifestyle and cuisine from each community.
Intermarriages between the visiting merchants and locals gave birth to the Eurasian and Peranakan or Baba and Nyonya communities. The Penang Peranakan cuisine is best described as a fusion of three cultures – the Chinese, Malay and Thai. The spicy dishes of the Peranakan are dominated by the use of fresh spices while the non-spicy dishes have a more pronounced flavour that comes from nutmeg, star anise and cinnamon.
Influenced by Peranakan cooking, the early Chinese immigrants who were less well off, went into food hawking to serve both locals and visiting traders.Cooking with pride and passion, Penang’s hawkers in the early days served tasty and wholesome food that was also inexpensive. This marked the beginning of a variety of famous ethnic hawker food from Penang.
Inspired by the spirit of the Penang Peranakan cuisine, Ibumie developed a range of soup instant noodles such as Penang White Curry Mee, Har Mee Soup (Shrimp Soup Noodles), Lada Mee (Black Pepper Soup Noodles) and ala Miso Mee (Seaweed Soup Noodles) to capture the essence of Penang Peranakan hawker food.
Influenced by Peranakan cooking, the early Chinese immigrants who were less well off, went into food hawking to serve both locals and visiting traders.Cooking with pride and passion, Penang’s hawkers in the early days served tasty and wholesome food that was also inexpensive. This marked the beginning of a variety of famous ethnic hawker food from Penang.
Inspired by the spirit of the Penang Peranakan cuisine, Ibumie developed a range of soup instant noodles such as Penang White Curry Mee, Har Mee Soup (Shrimp Soup Noodles), Lada Mee (Black Pepper Soup Noodles) and ala Miso Mee (Seaweed Soup Noodles) to capture the essence of Penang Peranakan hawker food.
Mi Goreng was first introduced in the South East Asia region in the 1980s. The concept of a dry based noodles originated from the Chinese “Kon-Loh” style of cooking dry noodles mixed with various seasonings. Since its inception, the humble Mi Goreng has now grown to be a highly sought-after instant noodles product. It is consumed by people from all walks of lives from Asia to America and Africa.
Ibumie’s Mi Goreng range comes in five exciting flavours reminiscence of the Penang Baba and Nyonya food culture namely Mi Goreng Asli (Original Flavour), Mi Goreng Kari Kapitan (Curry), Mi Goreng Sambal Udang (Spicy Shrimp), Mi Goreng Thai Tom Yam and Har Mee Goreng.
Mi Goreng was first introduced in the South East Asia region in the 1980s. The concept of a dry based noodles originated from the Chinese “Kon-Loh” style of cooking dry noodles mixed with various seasonings. Since its inception, the humble Mi Goreng has now grown to be a highly sought-after instant noodles product. It is consumed by people from all walks of lives from Asia to America and Africa.
Ibumie’s Mi Goreng range comes in five exciting flavours reminiscence of the Penang Baba and Nyonya food culture namely Mi Goreng Asli (Original Flavour), Mi Goreng Kari Kapitan (Curry), Mi Goreng Sambal Udang (Spicy Shrimp), Mi Goreng Thai Tom Yam and Har Mee Goreng.