Dish

Mie kocok

Beef Noodle Soup

Mie kocok is made from egg noodles that are cooked in a beef broth with beef meatballs, beef tendons, and vegetables such as bean sprouts and cabbage. The soup is flavored with garlic, shallots, and kecap manis (sweet soy sauce). Mie kocok is a hearty and filling dish that is popular among locals and tourists alike.

Asian cuisine› Indonesian cuisine

Noodle Dish

Origins and history

Mie kocok originated in the city of Bandung in West Java, Indonesia. It is believed to have been created by Chinese immigrants who settled in the area. The dish has since become a popular street food in Bandung and can be found in many local restaurants and food stalls.

Dietary considerations

Mie kocok is not suitable for those with gluten intolerance or celiac disease. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of mie kocok, including mie kocok with chicken broth, mie kocok with seafood, and mie kocok with spicy broth. Some variations also include additional toppings such as fried onions or boiled eggs.

Presentation and garnishing

Mie kocok is typically served in a bowl with the soup broth and toppings arranged on top of the noodles. It is often garnished with chopped green onions or fried shallots.

Tips & Tricks

To make the perfect mie kocok, be sure to cook the noodles until they are al dente and not overcooked. The beef broth should be rich and flavorful, but not too salty.