📝 About This Recipe
Hailing from the Koba region of Bangka Island, Mie Koba is a coastal Indonesian masterpiece defined by its rich, aromatic fish-based broth. Unlike typical chicken noodles, this dish features a deeply savory stock made from fresh mackerel, infused with warm spices like cinnamon and cloves for a unique sweet-savory profile. Every bowl is a comforting harmony of chewy egg noodles, crunchy bean sprouts, and a burst of refreshing calamansi lime that cuts through the richness.
🥗 Ingredients
The Fish Stock
- 500 grams Spanish Mackerel (Ikan Tenggiri) (cleaned and steamed)
- 1.5 liters Water (for the broth base)
- 1 piece Cinnamon Stick (about 3cm long)
- 3 pieces Whole Cloves
- 2 tablespoons Palm Sugar (finely shaved)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (for color and depth)
Aromatic Spice Paste
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 cm Ginger (peeled)
- 1 teaspoon White Peppercorns (toasted)
- 2 teaspoons Salt (adjust to taste)
Noodles and Assembly
- 600 grams Fresh Yellow Egg Noodles (blanched briefly)
- 150 grams Bean Sprouts (tails removed, blanched)
- 2 pieces Hard-boiled Eggs (halved)
- 3 tablespoons Fried Shallots (for garnish)
- 2 stalks Celery Leaves (finely chopped)
- 4 pieces Calamansi Limes (Jeruk Kunci) (halved)
👨🍳 Instructions
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1
Steam the mackerel until fully cooked (about 10-15 minutes). Once cooled, remove the skin and bones, then finely flake the meat or grind it into a coarse paste.
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2
Prepare the aromatic spice paste by blending shallots, garlic, ginger, and white peppercorns until smooth. Use a splash of oil if needed to help the blender.
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3
Heat 3 tablespoons of oil in a large pot. Sauté the spice paste over medium heat until fragrant and the oil begins to separate from the paste.
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4
Add the flaked mackerel meat to the pot. Stir-fry with the spice paste for 3-4 minutes to allow the fish to absorb the aromatics.
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5
Pour in the 1.5 liters of water. Bring the mixture to a gentle boil.
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6
Add the cinnamon stick, cloves, palm sugar, and sweet soy sauce. This creates the signature dark, spiced Bangka-style broth.
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7
Reduce the heat to low and simmer the broth for 20-25 minutes. This allows the flavors to meld and the broth to slightly thicken.
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8
While the broth simmers, blanch the yellow noodles and bean sprouts in boiling water for 1 minute, then drain immediately.
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9
Season the broth with salt and more pepper to taste. The flavor should be savory, slightly sweet, and aromatic from the cinnamon.
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10
To assemble, place a portion of noodles and bean sprouts into a deep bowl.
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11
Ladle the hot fish broth generously over the noodles, ensuring you get plenty of the minced fish bits from the bottom of the pot.
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12
Top with half a hard-boiled egg, a sprinkle of fried shallots, and chopped celery leaves.
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13
Serve immediately with a side of calamansi lime halves and sambal for an authentic experience.
💡 Chef's Tips
Always use fresh mackerel for the best flavor; frozen fish can sometimes result in a 'fishy' smell. Don't skip the cinnamon and cloves, as they are the secret to the unique 'Koba' aroma. If you prefer a thicker broth, you can add 1 tablespoon of cornstarch slurry at the end of simmering. Ensure the noodles are blanched just before serving to prevent them from becoming soggy. Use 'Jeruk Kunci' (Calamansi) specifically if possible, as its unique acidity is traditional to Bangka cuisine.
🍽️ Serving Suggestions
Serve with Emping (melinjo crackers) for a bitter, crunchy contrast. Pair with a cold glass of Es Teh Tawar (unsweetened iced tea) to balance the rich broth. Add a side of extra-hot bird's eye chili sambal for those who love a spicy kick. Include a side of pickled cucumbers and carrots to provide a refreshing palate cleanser.