Originating from Bandung, mie kocok (Bandung specialty beef noodle soup) is known for its rich broth and noodles along with other ingredients, which include kikil (beef tendon), sambal (chili) and fried shallots.
In order to bring out the flavor of the beef stock, The Dharmawangsa Jakarta's junior sous chef Wahyudin says that the length of time the soup is cooked for will depend on the portion. "If it's for one portion, then the maximum time is 45 minutes," he said.
When the beef stock is ready, people can add lemongrass and other ingredients to make it taste richer.
On the contrary, people should avoid cooking the noodles and bean sprouts for too long as these ingredients will quickly be cooked in the broth. The yellow noodles can also be replaced with other types of noodles. (kes)
Read also: Ramadhan recipe: Fairmont Jakarta's special laksa
Ingredients:
100 g bean sprouts 100 g yellow noodles Stock:
350 ml mineral water 200 g beef trimmings 50 g lemongrass 5 g lime leaf Cardamom – as desired Salt - as desired Pepper - as desired Condiments:
50 g celery 6 g fried shallots Sambal - as desired 1 lime Sweet soy sauce - as desired Kikil - as desired Kikil mie kocok ingredients:
Oil - as desired 2 cloves of garlic 350 g boiled kikil beef tunjang (beef tendon) 50 ml mineral water 50 ml sweet soy sauce Salt - as desired Pepper - as desired Method:
To make the stock, boil water in a soup pot over medium heat. Add beef trimmings, lemongrass, lime leaves and cardamom. Wait a maximum of 45 minutes. Set aside. To make kikil as a condiment for the mie kocok, heat oil in a pan, add garlic and cook until it becomes fragrant. Add boiled kikil, mineral water and sweet soy sauce as desired. Season with salt and pepper as desired. Set aside. To make the main components of mie kocok, soak bean sprouts and yellow noodles for a while in a boiling water. Rinse. Set aside. Place bean sprouts and yellow noodles in a bowl, pour on the stock. Add the condiments as desired on top of the mixed yellow noodle and bean sprouts. Source:
Ramadan recipe: The Dharmawangsa Jakarta's 'mie kocok'
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