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 |
Mie kocok (lit: "shaken noodle"), is an Indonesian beef noodle soup, specialty of Bandung city, West Java. The dish consists of noodles served in rich beef consommé 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", and it refers to the method of softening and cooking the noodles by shaking the noodles placed in a handled porous tin container, while being simmered in hot water.[2] The dish uses flat yellow noodles.
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 the neighboring city of Cirebon is called mie koclok.
See also
References
- ^ "Mie Kocok Bandung". Time Out Sydney. July 24, 2013. Archived from the original on May 21, 2014. 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.
External links
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| Blood soups | |
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