 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 |
Mie koclok (lit. 'shaked noodle'), is anIndonesianchickennoodle soup, a specialty ofCirebon city,West Java. The noodles come with a white-colored extra-thickporridge-like soup, made ofchicken broth andcoconut milk soup, which is coagulated withcorn starch ortapioca. Other ingredients include shredded chicken breast,cabbage,bean sprouts,hard boiled egg,kaffir lime juice, and sprinkled with sliced freshcelery,spring onion, and friedshallot.[1]
In Cirebonese dialect the termkoclok means "shake", it refers 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 addbihun (rice vermicelli).[2]
To add taste, spiciness and texture,kecap manis (sweet soy sauce),sambal andemping crackers might be added. A similar-named but slightly different beef-based noodle dish from neighboring city ofBandung is calledmie kocok.
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| Soups |
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| Blood soups | |
| Bean soups | |
| Cheese soups | |
| Cream and yogurt soups | |
| Fruit soups | |
| Noodle soups |
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| Nut soups | |
| Vegetable soups |
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| See also | |
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