📝 About This Recipe
Hailing from the lush highlands of Lake Toba in North Sumatra, Mie Gomak is a soul-warming noodle dish often referred to as the 'Spaghetti of the Batak.' This culinary treasure features thick, chewy yellow noodles bathed in a rich, coconut milk broth infused with the electric citrus sting of Andaliman pepper. It is a complex symphony of earthy turmeric, spicy ginger, and creamy coconut that offers a unique sensory experience unlike any other Indonesian noodle dish.
🥗 Ingredients
The Noodles
- 500 grams Mie Lidi (Dried stick noodles) (Traditional yellow dried noodles)
- 1 tablespoon Vegetable Oil (To prevent sticking)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (Peeled)
- 4 cloves Garlic (Peeled)
- 6 pieces Red Curly Chilies (Adjust for heat preference)
- 4 pieces Candlenuts (Toasted)
- 2 cm Fresh Turmeric (Peeled)
- 2 cm Fresh Ginger (Peeled)
- 2 teaspoons Andaliman Peppercorns (The essential Batak spice; substitute with Sichuan peppercorns if unavailable)
The Broth and Aromatics
- 700 ml Coconut Milk (Medium consistency)
- 2 stalks Lemongrass (Bruised and tied in a knot)
- 3 cm Galangal (Bruised)
- 4 leaves Kaffir Lime Leaves (Torn to release oils)
- 150 grams Chayote or Cabbage (Sliced into thin strips)
- 1 teaspoon Salt and Sugar (To taste)
Garnish
- 2 tablespoons Fried Shallots (For crunch)
- 2 stalks Green Onions (Finely sliced)
- 2 pieces Hard-boiled Eggs (Halved)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add a pinch of salt and a tablespoon of oil.
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2
Add the Mie Lidi noodles to the boiling water. Cook for 8-10 minutes or until 'al dente'. Do not overcook as they will soften further in the broth.
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3
Drain the noodles and rinse briefly under cold water to stop the cooking process. Toss with a little oil to prevent sticking and set aside.
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4
Prepare the spice paste by blending the shallots, garlic, chilies, toasted candlenuts, turmeric, ginger, and Andaliman peppercorns with a splash of oil until a smooth paste forms.
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5
In a large wok or pot, heat 2 tablespoons of oil over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste (pecah minyak).
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6
Add the bruised lemongrass, galangal, and kaffir lime leaves. Stir for another 2 minutes to infuse the aromatics.
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7
Slowly pour in the coconut milk while stirring constantly to prevent the milk from curdling.
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8
Bring the broth to a gentle simmer. Add the sliced chayote or cabbage and cook until the vegetables are tender but still have a slight bite.
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9
Season with salt and a pinch of sugar. Taste the broth—it should be creamy, spicy, and have that signature numbing sensation from the Andaliman.
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10
To serve, place a generous portion of noodles in a deep bowl.
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11
Ladle the hot coconut broth and vegetables over the noodles until they are fully submerged.
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12
Garnish with half a hard-boiled egg, a sprinkle of fried shallots, and fresh green onions. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find Andaliman, Sichuan peppercorns provide a similar numbing effect, though the citrus notes will differ slightly. Always stir the coconut milk continuously as it comes to a boil to ensure a smooth, velvety broth texture. For a deeper flavor, you can add dried shrimp (ebi) to the spice paste before blending. To make it a 'Mie Gomak Goreng' (Fried), simply use less coconut milk and toss the noodles directly into the spice paste in the wok. Don't skip the candlenuts; they provide the essential thickness and 'nutty' depth to the gravy.
🍽️ Serving Suggestions
Serve with Kerupuk Merah (red starch crackers) for a traditional North Sumatran crunch. A side of Sambal Tuk-Tuk (Bataknese chili paste) is perfect for those who want an extra kick of heat. Pairs beautifully with a glass of hot sweetened jasmine tea or 'Teh Talua'. Add some fried tempeh or tofu on the side for extra protein and texture.