5 Shocking Facts About Mie Kocok Bandung: + Easy Recipe to Make It at Home!

5 Facts About Mie Kocok Bandung – A Dish That Has Been Around Since the 1950s

Legend has it that mie kocok Bandung has been around since 1958 in Bandung. Warm and savory broth-based dishes are always tempting, aren’t they? Bandung offers many noodle soup dishes, from mie ayam (chicken noodles) and mie bakso (meatball noodles) to mie kocok. But why is it called “mie kocok”?

1.Mie Kocok Bandung Has Been Around Since the 1950s

Legend has it that mie kocok has been around since 1958 in Bandung. This long-standing culinary delight has grown in popularity due to its distinctive flavor, rich in spices, and incredibly refreshing.

Thin, chewy yellow noodles combined with bean sprouts and topped with sliced beef tendon from cow’s feet create an unforgettable taste. No wonder mie kocok Bandung has stood the test of time despite the emergence of new street food trends in Bandung.

2. The Name Comes from Its Cooking Process

The name “mie kocok” actually comes from how it is prepared. Before being served in a bowl with broth, the yellow noodles are dipped in hot water and shaken (kocok) together with bean sprouts in a metal strainer. This process ensures that the noodles and sprouts are perfectly cooked before serving.

Once ready, the thick beef broth is poured over the noodles, and it is then topped with fried shallots and chopped celery. For a richer taste, squeeze fresh lime juice over it and add some chili sauce.

3. Mie Kocok is Not the Same as Mie Bakso

Mie kocok Bandung is different from mie bakso (meatball noodles). The broth for mie kocok is thicker and richer compared to the clear broth typically used in mie bakso.

Additionally, mie kocok has a more complex flavor due to the spices used. Even the noodles themselves differ—mie kocok uses flatter and thinner noodles compared to the egg noodles commonly used in mie bakso.

Although they are different, meatballs are sometimes added as a topping for mie kocok Bandung.

4. Toppings That Enhance the Flavor

The main topping for mie kocok Bandung is beef tendon or cow’s skin, which has a chewy texture. Combined with the rich and flavorful broth, mie kocok delivers an explosion of taste in every bite.

The crunchy texture of bean sprouts also plays an important role in mie kocok. It balances the savory, fatty broth and adds a refreshing contrast to the dish.

5. Thick and Flavorful Broth

One of the main characteristics of mie kocok Bandung is its thick and rich broth, which is quite different from the clear broth of mie bakso.

The broth’s thickness comes from the various spices used in its preparation. Essential ingredients include shallots, garlic, and candlenuts, which are responsible for the dish’s deep and aromatic flavor. These spices naturally enhance the umami taste of the broth, making mie kocok a truly comforting dish.

How to Make Mie Kocok Bandung at Home

Now that you know the history and characteristics of mie kocok Bandung, why not try making it yourself? Here’s a simple recipe to enjoy this delicious dish at home!

Ingredients Mie Kocok Bandung:

For the Broth:

500g beef tendon (or cow’s feet)
1.5 liters water
3 cloves garlic (crushed)
5 shallots (sliced)
3 candlenuts (ground)
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon sugar
1 stalk lemongrass (bruised)
2 bay leaves
1 tablespoon cooking oil

For the Noodles:

200g flat yellow noodles
100g bean sprouts
Fried shallots, celery, and spring onions for garnish
Lime wedges for extra flavor
Sambal (chili paste) for spiciness

Instructions:

Step 1: Prepare the Broth

Boil the beef tendon in a pot with 1.5 liters of water until tender (about 1.5–2 hours). You can use a pressure cooker to speed up the process.
In a separate pan, sauté garlic, shallots, and candlenuts in oil until fragrant.
Add the sautéed mixture to the broth along with white pepper, salt, sugar, lemongrass, and bay leaves. Simmer for another 30 minutes to develop the flavor.

Step 2: Prepare the Noodles

Bring a pot of water to a boil. Place the noodles and bean sprouts in a metal strainer.
Shake (kocok) the noodles and bean sprouts in the boiling water for about 30 seconds until they are cooked.

Step 3: Assemble and Serve

Place the cooked noodles and bean sprouts in a bowl.
Pour the hot beef tendon broth over the noodles.
Top with sliced beef tendon, fried shallots, chopped celery, and spring onions.
Serve with lime wedges and sambal for added flavor.

Enjoy Your Homemade Mie Kocok Bandung!

Now that you have the recipe, you can make this delicious dish anytime at home! Mie kocok Bandung is perfect for a hearty and comforting meal, especially on a rainy day.

If you ever visit Bandung, don’t forget to try this iconic dish at a local mie kocok stall! 🍜✨

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