Indonesian Noodle Delights Part 4 Of 4   2024/7/7 Sun

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

Mie，Mi，Mee  or Kwetiau means noodle in Indonesian language. 

I am preparing  12 Indonesian noodle dishes for 4 episodes.

4 Episodes exploring：

Part 1：Ifumi; Ketoprak; Kwetiau Ayam               《Published》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam          《Published》

Part 3：Mie Celor; Mie Goreng; Mie Kangkung   《Published》 

Part 4：Mie Kocok; Mee Rebus; Soto Mie             《Now》

Part 4：Mie Kocok; Mee Rebus; Soto Mie 

▲ 10. Mie Kocok

Mie kocok (lit. 'shaken noodle'), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java. The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some recipes might add beef tripe.

In Indonesian the term kocok 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. The dish uses flat yellow or white noodles.

To add taste and spiciness kecap manis (sweet soy sauce) and sambal might be added. 

Main Ingredients:

Noodle, kikil (beef tendon), beef broth, bean sprouts, bakso (beef meat ball), scallion, fried shallot

Ingredients

30mins 4 portions

Beef broth
1 kg cow trotters
1 ltr water
5-7 cloves garlics (fine chopped)
2 cm fresh ginger (crushed)
1 stalk Lemongrass 

3 bay leaves
3 lime leaves
1/2 tbs nutmeg powder
2 tbs salt (according to your liking)
1 tsp white pepper
Dash sugar

Other Ingredients
500 gr flat white noodles
100 gr bean sprouts
50 gr bok choy 
10-12 pcs meatballs
2 small green lime (half per portion)
Sweet soya sauce
Sambal chili sauce
Fried shallot for sprinkler
Spring onions for sprinkler

Cooking Instructions

1. Clean the trotters and boil with some ginger (crushed), lemongrass and bay leaves
2. At the same time sauté the chopped garlic until it turns yellow, then add to the boiling pot of trotters, you can also add the meatballs at this stage if your meatballs are not cooked yet. Pick up meat balls when they float
3. Add salt, pepper, nutmeg and sugar, let it boiling until the trotters are fully cooked. 
4. While waiting for the above, prepare the noodles, boil to cook and place it in a bowl
5. Blanche the bean sprouts and bok choy, then add it to the noodles bowl
6. Once the trotters are cooked, check the broth taste, add whatever necessary (salt / sugar / pepper)
7. You can add your meatballs at this point if you already have Cooked meatballs, let it boil along with the trotters for 5 minutes
8. Cut the soft part of the trotters into cubes (small pieces) and add them to the noodles bowl, add 3 to 4 meatballs then add the broth as well
9. Add to the almost-ready-to-serve bowl, a dash of lime juice, a table spoon of sweet soya sauce and sambal chili sauce as per your taste
10. Sprinkle it with fried shallot and sliced spring onions
11. Mie Kocok is ready to be served. Enjoy!

▲ 11. Mie Rebus

Mee rebus (also known as mie rebus/mi rebus and mie kuah, the latter literally means "noodle soup" in Indonesian) is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asian countries such as Indonesia, Malaysia, and Singapore.

Mie Rebus Medan (Noodles in Shrimp Gravy)

INGREDIENTS

· 800 g fresh yellow egg noodles or use 400 grams dried egg noodles

FOR THE SHRIMP STOCK:

· 2 1/2 Tbsp cooking oil divided
· 1 kg large shrimp with shells and heads on if possible
· 10 cups water

INGREDIENTS TO GRIND:

· 50 g dried shrimp soak in warm water
· 4 cloves garlic
· 8 large shallots
· 5 candlenuts
· 1 thumb-size galangal Cut into 1/4 inch slices

HERBS AND SPICES:

· 3 stalks lemongrass remove few inches of the bottom and smash with heavy objects to release flavor
· 5 bay leaves/ daun salam
· 1 star anise
· 4 white cardamom pods
· 10 cloves
· 1 cinnamon stick

SEASONINGS:

· 4 Tbsp coconut sugar you may substitute with Thai palm sugar but you need to add dark soy sauce so the gravy will look dark brown
· 3 Tbsp Kecap manis to taste
· Salt to taste

THICKENING AGENT:

· 6 Tbsp Tapioca starch you may need more
· 300 g mashed red potatoes
· 300 ml shrimp stock

TOPPINGS:

· 1 cup fresh bean sprouts
· 400 g potatoes (I use red potatoes) boiled until cooked and sliced thinly
· 2 hard-boiled eggs slice each in half
· 1 cup Chinese celery leaves finely chopped, you can substitute with regular celery leaves
· 3 limes quartered
· Crispy fried shallots / bawang goreng

CHILI:

· 8-9 long green chilis or use jalapeno peppers
· 2 Thai red chili or more if you want it spicier

INSTRUCTIONS

PREPARE THE GREEN CHILI:

1. Boil the chili in water briefly until soft. Transfer to a food processor and you can either grind it finely or coarsely chop them. Set aside. They can be kept in the fridge for up to 1 week

PREPARING THE NOODLES:

1. Cook the noodles in boiling water according to the package. Set aside and covered with plastic wrap until ready to serve

PREPARING THE SHRIMP STOCK:

1. Place all ingredients for grinding in a food processor and grind into a fine paste. Add a bit of water to help it goes if needed
2. Soak the dried shrimp in warm water for 10-15 minutes
3. Wash the shrimp with cold running water. Pat them dry with a paper towel. Peel the shrimp and save all the shells and heads to make the stock. You only need half of the shrimp, keep the other half for other use. Cut each shrimp into about 3-4 pieces. Place the shells in a colander to make sure they are pretty dry and don't wash it anymore. Pat them dry as much as you can
4. Preheat a large pot with 1 Tbsp of oil. Add in the shrimp shells and heads and saute until really fragrant and slightly char.  Make sure it's slightly char as this really amplifies the aroma, about 10 minutes or so. Remove the sauteed shrimp shells onto a plate
5. To the same pot, add another 1 Tbsp of oil. Add the paste you ground earlier. Saute until aromatic, about 3 minutes. Add the herbs and spices and saute for another 2 minutes. Add the sauteed shrimp shells back followed by the seasonings. Add 10 cups of water. Bring to a boil and then lower the heat to let the stock gently simmer for the next 30 minutes
6. Strain the stock into a clean pot and discard all the solids

PREPARING THE TOPPINGS:

1. Bring a small pot of water to a boil. Blanch the beansprouts in the water for 10 seconds and run them through a cold water. You want it to be still crunchy. Set aside
2. Boil 3 large potatoes in water until fork tender. Let cool and then peel the skin and cut into slices or cubes, it's up to you. Set about 300 grams of boiled potato and mash it finely to add to the gravy later
3. Blend the mashed potato with about 2 cups some shrimp stock to combine them. You can use a blender or immersion blender.
4. Preheat about 1 Tbsp of cooking oil in a small skillet. Add shrimp and stir fry until they turn pink and cooked through, about 1 minute or less. Set aside. There will be some juice ooze out from the shrimp, add this back to the shrimp stock, don't throw it away

THICKENING THE GRAVY:

1. Mix the tapioca with the shrimp stock. Make sure the stock is not hot when you mix or it will be lumpy
2. Bring the shrimp stock back to a boil. When the stock comes to a boil, add the mashed potato mixture and stir to combine. When they are well combined, with one hand stirring, the other hand slowly pours in the tapioca mixture and stir vigorously to make sure they do not curdle up. If the gravy doesn't thicken up enough for you, add a bit more tapioca starch mixed with a bit of water
3. Have a taste and adjust by adding more salt or other seasonings to suit your taste

WHEN READY TO SERVE :

1. Portion the noodles out into an individual serving bowl. Place a few slices of boiled potatoes, some shrimp, boiled egg, sprinkle on some celery leaves and bean sprouts on top of each serving bowl. Ladle the gravy generously over the noodles. Squeeze some limes on top
2. Top with crispy fried shallots. Place the crackers on the side of the bowl if using. Do this last so you don't pour the gravy over the crispy stuff. Serve with the green chili

▲ 12. Soto Mie 

Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.

Soto mie can be made of beef, chicken, or offals such as kaki sapi (skin, cartilage and tendons of cow's trotters) or tripes. People may exchange noodles for rice or rice vermicelli according to their preference. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard-boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added. Broth is then poured over this combination. This soup is made from beef or chicken stock and some other spices. Condiments are usually added, such as jeruk nipis (lime juice), sambal, bawang goreng (fried shallot), vinegar, kecap manis (sweet soy sauce), and emping.

Ingredients:

For the beef soup:
750 gr beef cut (I mixed beef shank or kisi and brisket or tetelan)
250 gr oxtail or beef bones (this will give extra flavor to the soup but you can skip this and the soup will still be delicious and flavorful)
5 tbsp cooking oil
8 garlic
10 shallots (150 gr)
8 candlenuts, stir fry without oil until fragrant and a bit burnt on all sides
2 thumbs ginger
2 large red chili (remove the seeds)
2 thumbs galangal
1 tsp ground coriander seeds
1 tsp turmeric powder
2 lemongrass, take the white part and crush
1/2 nutmeg, grated
5 salam or bay leaves
8 lime leaves
2 ripe tomatoes, remove the seeds
3 tbsp sweet soy sauce
2.5 L water
2 tbsp salt, or to taste
2 tbsp sugar
3 tbsp fried shallots
10 green onions, cut into 2 cm in length

Other:
fresh yellow noodle, soak in hot boiling water for about 30 seconds, then strain
2 tomatoes, cut each into 8
cabbage, cut into long thin slices
emping or bitter belinjo crackers or prawn crackers or rice crackers or any types of keropok
5 tbsp fried shallots, divided
10 green onions, minced and divided
freshly squeezed lime juice

To make risoles:
risoles skin or wonton wrappers.

For the skin/wrappers:
. 150 gr all-purpose flour
. 15 gr tapioca flour
. 1/8 tsp salt
. 400 ml of plain fresh milk
. 1 egg

Fillings：
5 garlic. minced
5 shallots, minced
3 tbsp cooking oil
250 gr bee hoon, soak in cold water until soften (for about 15 minutes), then strain and cut into smaller parts using kitchen scissors
3 carrots, diced
10 green onions, minced
1 tbsp fish sauce
1 tsp salt, or to taste
1/2 tsp pepper, or to taste

Method:

To make the beef soup:
1. First: we are going to blanch the beef to remove any impurities. Prepare a large pot and fill half the pot with water, then bring the water to boil in medium heat. Add all the beef (the water in the pot must cover the meat) and bring the water to boil again in medium heat. Discard the water and wash the meat in running tap water
2. Cut the meat into smaller parts
3. Prepare a large pot (you can cook on the stove, slow cooker, or electric soup cooker which I used to make this soup) and transfer the beef cut and the oxtail or beef bones (if using) into the pot
4. Process 2 ripe tomatoes in a blender until smooth and set aside
5. In a blender, process cooking oil with garlic, shallots, candlenuts, ginger, and red chili until they form into a paste. Transfer to a wok
6. Add lemongrass and galangal into the wok. Stir fry until fragrant and the mixture starts to dry (may take about 15 minutes in medium heat)
7. Add tomato juice and continue cooking for 5 minutes (stir occasionally). Turn off the heat and transfer the mixture to the cooking pot with beef cut
8. Add ground coriander seeds, turmeric powder, grated nutmeg, water, salam leaves, lime leaves, sweet soy sauce, salt, and sugar into the pot. Cook until beef is tender (if cook on the stove, add water in the middle of the cooking process because water would be reduced during the long cooking process)
9. Turn off the heat, add 3 tbsp fried shallots and half of the green onions and cover the pot for 10 minutes

To make risoles:
1. Heat a pan with cooking oil and add garlic and shallots and stir fry until fragrant
2. Add bee hoon, carrots, and seasoning (fish sauce, salt, pepper) and cook until carrots are soft
3. Add minced green onions, mix well and turn off the heat
4. When the filling is cool enough, wrap with wrappers and deep-fried until golden brown on all sides
5. Let cool for about 5 minutes, then cut each risoles into 4 to 5 parts

How to serve:
1. Prepare serving bowls and arrange noodle, fresh cabbages, cut tomatoes, and spring rolls on each bowl
2. Pour the beef soup into the bowls
3. Add fried shallots and minced green onions on top
4. Squeeze some lime juice in each bowl
5. Serve with keropok, sweet soy sauce, and chili sauce for soup 

Next,  Malaysian Rice Delights Part 1 Of 2 

  

Publisher： Chef Kar Delight