Mie kocok
|
A bowl of mie kocok. | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Bandung, West Java |
| Serving temperature | Hot |
| Main ingredients | Noodle, kikil (beef tendon), beef broth, bean sprouts, bakso (beef meat ball), scallion, fried shallot |
 Cookbook: Mie kocok  Media: Mie kocok | |
Mie kocok (lit: "shaked noodle"), is an Indonesian beef noodle soup, specialty of Bandung city, West Java. The dish consists of noodle served in rich beef broth soup, kikil (beef tendon), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.[1]
In Indonesian the term kocok means "shake", it refer to the method of softening and cooking the noodle by shaking the noodle placed in handled porous tin container, while being simmered in hot water.[2] The dish uses flat yellow noodle.
To add taste and spiciness kecap manis (sweet soy sauce) and sambal might be added. A similar-named but slightly different chicken-based noodle dish from neighboring city of Cirebon is called mie koclok.
See also
- Mie koclok
- Mie celor
- List of soups
-
Food portal
References
- ↑ "Mie Kocok Bandung". Time Out Sydney. July 24, 2013. Retrieved May 20, 2014.
- ↑ "Mie Kocok, Noodle With Thick Beef Soup Plus Kikil From Bandung". In Love Indonesia. Feb 4, 2013. Retrieved May 20, 2014.