 A serving ofmie kocok. | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Bandung,West Java |
| Serving temperature | Hot |
| Main ingredients | Noodle,kikil (beeftendon), beefbroth,bean sprouts,bakso (beefsurimi ball),scallion, friedshallot |
Mie kocok (lit. 'shaken noodle'), is anIndonesianbeefnoodle soup, a specialty ofBandung City,West Java. The dish consists of noodles served in rich beef consommé soup,kikil (beeftendon or slices ofcow's trotters),bean sprouts andbakso (beef meatball),kaffir lime juice, and sprinkled with sliced freshcelery,scallion, and friedshallot. Some recipes might add beeftripe.[1]
InIndonesian the termkocok 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 spicinesskecap manis (sweet soy sauce) andsambal might be added. A similar but slightly different chicken-based noodle dish from the neighboring city ofCirebon is calledmie koclokcode: jav promoted to code: jv.
There is another version ofmie kocok inAceh.[3][4]The main ingredients are noodles, bean sprouts, and broth. The toppings may be boiled egg, grated shrimp,emping, {{lang|id|perkedel}, or chicken meat, depending on the region.
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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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