📝 About This Recipe
Hailing from the rain-city of Bogor, Mie Glosor is a beloved Sundanese specialty known for its unique 'glosor' (slippery) texture and vibrant yellow hue derived from turmeric. Unlike wheat noodles, these are made from tapioca starch (aci), giving them a delightful chewiness and a translucent glow that beautifully absorbs the savory garlic and candlenut aromatics. Traditionally served during Ramadan, this stir-fry is a celebration of simple ingredients transformed into a comforting, aromatic masterpiece.
🥗 Ingredients
Main Ingredients
- 500 grams Mie Glosor (Yellow Tapioca Noodles) (rinsed in cold water and drained)
- 150 grams Cabbage (thinly shredded)
- 1 bunch Caisim (Mustard Greens) (cut into 2-inch pieces)
- 2 stalks Green Onions (sliced diagonally)
- 2 stalks Celery Leaves (finely chopped)
- 3 tablespoons Cooking Oil (for stir-frying)
- 50 ml Water (to help soften the vegetables)
The Spice Paste (Bumbu Halus)
- 6 pieces Shallots
- 4 cloves Garlic
- 3 pieces Candlenuts (toasted)
- 1 teaspoon White Peppercorns
- 2 cm Turmeric (fresh, or 1/2 tsp powder)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Mushroom Bouillon (powdered)
For Serving
- 2 tablespoons Bawang Goreng (crispy fried shallots)
- 1/2 cup Sambal Kacang (Indonesian spicy peanut sauce)
- 4 pieces Bakwan Sayur (vegetable fritters, optional side)
👨🍳 Instructions
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1
Begin by preparing the noodles. Rinse the Mie Glosor gently under cold running water to remove any excess starch or oil from the packaging. Drain thoroughly in a colander and set aside.
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2
Using a mortar and pestle or a small food processor, grind the shallots, garlic, toasted candlenuts, white peppercorns, and turmeric into a very smooth, fragrant paste.
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3
Heat 3 tablespoons of cooking oil in a large wok or deep skillet over medium-high heat until shimmering.
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4
Add the spice paste to the wok. Sauté for 3-4 minutes, stirring constantly, until the raw smell of the garlic disappears and the oil starts to separate from the paste.
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5
Toss in the shredded cabbage and the stems of the mustard greens (which take longer to cook than the leaves). Stir-fry for 2 minutes until they begin to wilt.
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6
Add a splash of water (about 50ml) to the wok. This creates a bit of steam to finish softening the vegetables and helps the spices coat the noodles evenly.
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7
Add the mustard green leaves and the sliced green onions. Stir quickly for 30 seconds.
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8
Lower the heat to medium and add the drained Mie Glosor to the wok. Use a pair of tongs or two spatulas to toss the noodles vigorously.
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9
Season with salt and mushroom bouillon. Continue to toss and stir-fry for 3-5 minutes until the noodles are heated through and have turned a beautiful, uniform translucent yellow.
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10
Perform a final taste test. Adjust salt or pepper if necessary. The noodles should feel 'glosor' or slippery on the tongue.
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11
Stir in the chopped celery leaves at the very last second, then turn off the heat.
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12
Transfer to a large serving platter. Garnish generously with crispy fried shallots (bawang goreng) while the noodles are still steaming hot.
💡 Chef's Tips
Always rinse the tapioca noodles in cold water first to prevent them from becoming one giant sticky clump in the wok. Do not overcook the noodles; they only need a few minutes of heat to become tender—too much time and they will turn mushy. Toasting the candlenuts is essential as it releases their natural oils and adds a deep, nutty richness to the base. If you can't find fresh Mie Glosor, you can use dry 'Mie Aci', but ensure you soak them in warm water until pliable before stir-frying. For an authentic Bogor experience, ensure the turmeric is fresh to get that iconic 'neon' yellow color.
🍽️ Serving Suggestions
Serve with a side of warm Sambal Kacang (peanut sauce) poured directly over the noodles for a creamy, spicy kick. Accompany with Bakwan Sayur (Indonesian vegetable fritters) or Kerupuk Mie for a crunch that contrasts the slippery noodles. A side of fresh cucumber pickles (Acar) provides a bright acidity that cuts through the savory spices. Pair with a glass of Es Timun Serut (shaved cucumber ice) for a refreshing, traditional Sundanese meal. In Bogor, this is often eaten for breakfast or during 'Buka Puasa' (breaking of the fast).