Sundanese Cuisine
Mie Kocok Kikil Bandung (Bandung Beef Tendon Noodle Soup)
Prep
30 min
Cook
120 min
Servings
5
Level
Medium
Mie Kocok is one of Bandung's legendary culinary icons — thick yellow noodles doused in a savory, flavorful clear beef broth, topped with chewy beef tendon, meatballs, and fresh bean sprouts. The warm broth's fragrant fried garlic aroma paired with the tender texture of the tendon makes this dish an all-time favorite. It's perfect to enjoy anytime, especially on a chilly day or when you're missing the vibe of Bandung.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Beef tendon
- 500 grams Beef bones (for broth)
- 250 grams Beef brisket or shank
- 500 grams Fresh yellow noodles
- 200 grams Bean sprouts, roots removed
- 10 pieces Beef meatballs, sliced
- 2.5 liters Water for simmering the broth
- 8 cloves Garlic, finely minced
- 6 cloves Shallots, thinly sliced
- 5 tbsp Oil for sautéing and frying the shallots/garlic
- 1 tsp Ground pepper
- 2 tsp Salt
- 1 tsp Granulated sugar
- 1 tsp Beef bouillon powder (optional)
- 3 stalks Scallions, thinly sliced
- 2 stalks Celery, thinly sliced
- to taste Lime/sweet soy sauce (kecap manis) (garnish)
- to taste Bird's eye chili sambal (garnish)
- to taste Noodle crackers (kerupuk mie) or emping crackers (garnish)
🛒 Products You Might Need
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Boil the beef tendon in enough water for 5 minutes, then discard the water to remove any unpleasant odor. Rinse the tendon clean, then boil again in fresh water until tender, about 1.5-2 hours (or 30-40 minutes in a pressure cooker for a faster result). Once tender, cut the tendon to your preferred size and set aside.
- 2 While waiting for the tendon to become tender, boil the beef bones and brisket with 2.5 liters of water. Bring to a boil, then lower the heat and skim off any foam that rises to the surface to keep the broth clear. Simmer for 1.5 hours until the broth is rich and flavorful.
- 3 Remove the meat from the broth, cut into cubes or thin slices as you like, and set aside together with the tendon.
- 4 Heat oil and fry the minced garlic until golden brown and fragrant, to use as a garnish. Remove and drain on paper towels.
- 5 In the same leftover oil, sauté the sliced shallots until soft and fragrant, then add them into the broth pot.
- 6 Season the broth with salt, ground pepper, sugar, and beef bouillon powder. Adjust the seasoning until well-balanced and savory. Add the tendon and meat pieces, and cook briefly so the flavors soak in.
- 7 Blanch the bean sprouts briefly for 30 seconds until just wilted but still crisp, then drain.
- 8 Prepare the yellow noodles by briefly pouring hot water over them to loosen and warm them up, then drain.
- 9 Arrange the yellow noodles in a serving bowl, then top with the bean sprouts, sliced meatballs, tendon, and beef.
- 10 Pour the hot broth over the top, then sprinkle with fried garlic, scallions, and chopped celery.
- 11 Serve Mie Kocok Kikil Bandung while warm with bird's eye chili sambal, sweet soy sauce, a squeeze of lime, and crackers on the side, as desired.
💡 Tips
• Use a pressure cooker to speed up boiling the tendon until tender, saving up to an hour of cooking time.
• Discard the first batch of water used to boil the bones and tendon to remove any unpleasant odor and produce a clearer, fresher broth.
• Fried garlic is the key to Mie Kocok's signature aroma — be careful not to burn it, as this will make the broth taste bitter.
• For a richer broth, add a bit of the tendon cooking liquid into the main beef bone broth.
📊 Nutrition Facts / serving
420
Calories (kcal)
22 g
Protein
16 g
Fat
45 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Sundanese Cuisine
Pepes Jamur Tahu Teri Medan (Steamed Mushroom, Tofu & Medan Anchovy Parcels), Savory, Spicy, and Addictive
Sundanese Cuisine
Ketan Bakar Lembang (Lembang-Style Grilled Sticky Rice), Savory Grilled Sticky Rice with a Smoky Mountain Aroma
Sundanese Cuisine
Bala-bala Kriuk Renyah Isi Sayur Melimpah (Crispy Indonesian Vegetable Fritters)
Sundanese Cuisine
No comments yet. Be the first! 😊