Mie koclok

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Mie koclok
Mie koclok.JPG
Mie koclok in Cirebon
Alternative names Mi koclok
Type noodle soup
Course Main
Place of origin Indonesia
Region or state Cirebon, West Java
Serving temperature Hot
Main ingredients Bean sprout, egg noodle, chicken breast, corn starch, coconut milk, cabbage, boiled egg
Cookbook:Mie koclok  Mie koclok

Mie koclok (lit: "shaked noodle"), is an Indonesian chicken noodle soup, specialty of Cirebon city, West Java. The noodle comes with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients includes, shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion and fried shallot.[1]

In Cirebonese dialect the term koclok 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. The dish commonly uses thick yellow egg noodle, but some might add bihun (rice vermicelli).[2]

To add taste, spiciness and texture, kecap manis (sweet soy sauce), sambal and emping crackers might be added. A similar-named but slightly different beef-based noodle dish from neighboring city of Bandung is called mie kocok.

See also[edit]

References[edit]

  1. ^ "Resep Mie Koclok Cirebon" (in Indonesian). Kecap Bango. Retrieved May 21, 2014. 
  2. ^ Diana Widjaya (Feb 2, 2014). "Hometown Fave: Mie Koclok Cirebon aka. Indonesian Ramen". Bicil the Baker. Retrieved May 20, 2014. 

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