Mie Kocok: Bandung's Number One Culinary Icon
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If there's one dish that's most closely associated with Bandung, it's mie kocok (Bandung beef tendon noodle soup). Chewy yellow noodles, a savory and rich beef tendon broth, topped with celery and fried shallots — one bowl of mie kocok can make you fall in love with Bandung.
Why Is It Called Mie Kocok?
The name "kocok" ("shake") comes from the cooking method — the noodles are shaken back and forth in a strainer dipped into boiling water. This technique cooks the noodles evenly without letting them stick together. Simple but effective!
Ingredients
For the broth: beef tendon (500g/about 1.1 lb), beef bones (300g/about 0.66 lb), water (2 liters/about 8.5 cups), garlic (5 cloves), shallots (4), whole white peppercorns (1 tsp), salt, and sugar to taste.
For the toppings: fresh yellow noodles (400g/about 14 oz), short bean sprouts (100g/about 3.5 oz), sliced celery, sliced scallions, fried shallots, sweet soy sauce (kecap manis), sambal (chili sauce), and lime wedges.
How to Make the Beef Tendon Broth
Boil the beef tendon and beef bones in boiling water for 5 minutes, then discard the first batch of water (this removes impurities). Boil again with 2 liters (about 8.5 cups) of clean water. Add smashed garlic, whole shallots, and whole peppercorns.
Cook over low heat for 2-3 hours until the tendon is tender and the broth turns a pale yellowish-white. The longer it simmers, the more savory the broth becomes. Remove the tendon and cut it into pieces. Strain the broth, then season with salt and a bit of sugar.
How to Serve
Prepare a bowl. Shake the yellow noodles in boiling water for 30 seconds, drain, and place them in the bowl. Add bean sprouts that have been briefly blanched. Arrange the tendon pieces on top of the noodles. Pour hot broth over everything. Sprinkle with celery, scallions, and fried shallots.
Serve with sweet soy sauce, sambal, and a squeeze of lime on the side of the bowl. Mix everything together before eating — and enjoy every bite!
Expert Tips
The key to a delicious mie kocok lies in the broth. Don't skip the long simmering time — at least 2 hours. Beef bones give the broth its body, while the tendon adds savory flavor and texture. Good-quality yellow noodles matter too — choose ones that are thick and chewy, not thin.
