 A plate of mie gomak with hard-boiled egg | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | North Sumatra |
| Serving temperature | Hot |
| Main ingredients | Thicknoodles,coconut milk,andaliman,chayote,egg,scallion,shallot |
Mie gomak is aBatak thick spicynoodle soup dish served in acoconut milk andandaliman-based broth, that is a specialty ofToba Batak region ofNorth Sumatra,Indonesia. Other than traditionalBatak lands surroundingLake Toba, this dish is also a specialty of theSibolga andTapanuli area.[1] Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one calledmie lidi, similar tospaghettipasta, and thus mie gomak is often described as Batak-style spaghetti.[2] Mie gomak is similar tomie Aceh from a neighbouring province.
In localBatak dialect,gomak means "grab" or "squeeze", which refer to the method of preparing the noodle; by grabbing, handling, and squeezing the noodle with bare hand.[1]
The thick noodle is made fromwheat and formed similar with spaghetti, which in dried form is stiff and solid. It is calledmie lidi (stick noodles), because it is similar withlidi or sticks broom made from the midrib of the coconut palm frond. Boiled noodles are usually prepared separately, while the spicy soup is poured and heated prior of serving. Mie gomak is usually topped withhard-boiled egg.[3] Mie gomak is commonly served inkuah or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating amie gomak goreng or fried gomak noodle variant.
Ingredients includes boiled stick noodles,chayote,carrot,daun salam or Indonesian bay leaves,lemongrass, beaten egg, andcoconut milk. Thebumbu spice mixture includesred chili pepper,shallot,garlic,candlenut,turmeric,ginger,andaliman, leek, sugar, salt, and cooking oil.[4] Crispy fried shallot andkrupuk crackers might be sprinkled and added on top of the noodle, also added withsambal andaliman.
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