📝 About This Recipe
A legendary street food staple from the heart of West Java, Mie Kocok Bandung is a celebration of textures and deep, beefy flavors. The name 'Kocok' (meaning 'shaken') refers to the unique method of blanching the noodles and bean sprouts in a perforated metal strainer, shaking them in boiling water until perfectly al dente. Featuring a rich, gelatinous broth, tender cow's trotters (kikil), and yellow noodles, this dish is a soul-warming bowl of comfort that captures the vibrant culinary spirit of Bandung.
🥗 Ingredients
The Broth & Proteins
- 500 grams Beef Trotters (Kikil) (cleaned and boiled until tender)
- 300 grams Beef Brisket or Ribs (for a richer broth flavor)
- 2.5 liters Water
- 2 stalks Lemongrass (bruised)
- 3 cm Galangal (bruised)
- 3 pieces Salam Leaves (Indonesian Bay Leaves)
- 2 cm Ginger (bruised)
Aromatic Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 1 teaspoon White Pepper (whole or ground)
- to taste Salt and Sugar
Noodles and Fresh Components
- 500 grams Yellow Egg Noodles (fresh or blanched)
- 200 grams Bean Sprouts (tails removed)
Garnish & Condiments
- 4 tablespoons Fried Shallots (for crunch)
- 1/2 cup Green Onions & Celery (finely chopped)
- 2 pieces Lime (cut into wedges)
- to taste Kecap Manis (Indonesian sweet soy sauce)
- 1 bag Emping Cracker (melinjo nut crackers)
👨🍳 Instructions
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1
Begin by preparing the beef. Place the beef trotters (kikil) and brisket in a large pot with 2.5 liters of water. Bring to a boil, skim off any foam, then lower to a simmer.
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2
Add the bruised lemongrass, galangal, ginger, and salam leaves to the pot. Cover and simmer for about 1.5 to 2 hours until the kikil is gelatinous and the meat is tender.
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3
While the broth simmers, prepare the spice paste. Blend shallots, garlic, toasted candlenuts, and white pepper with a splash of oil until smooth.
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4
Heat a small pan with 2 tablespoons of oil. Sauté the spice paste over medium heat until fragrant and the oil starts to separate from the paste. This ensures the raw taste of the aromatics is gone.
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5
Once the beef is tender, remove the brisket and kikil from the pot. Dice them into bite-sized cubes and set aside.
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6
Pour the sautéed spice paste into the simmering beef broth. Stir well and season with salt and a pinch of sugar. Let it simmer for another 15 minutes to allow the flavors to meld.
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7
Taste the broth; it should be savory, slightly thick from the collagen in the trotters, and very aromatic. Keep the broth on a very low simmer.
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8
Prepare a separate pot of boiling water. Place a portion of yellow noodles and a handful of bean sprouts into a long-handled mesh strainer.
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9
Submerge the strainer into the boiling water and 'shake' (kocok) it vigorously for 30-60 seconds until the sprouts are slightly wilted but still crunchy and the noodles are heated through.
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10
Drain the noodles and sprouts well and transfer them into a serving bowl.
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11
Top the noodles with a generous portion of the diced kikil and beef brisket.
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12
Ladle the piping hot, aromatic broth over the noodles until they are submerged.
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13
Garnish generously with chopped celery, green onions, and a shower of crispy fried shallots.
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14
Serve immediately while steaming hot with a side of lime wedges, sambal (chili paste), and emping crackers.
💡 Chef's Tips
For the most authentic flavor, ensure you use 'Kikil Sapi' (beef tendon/trotter) that still has some fat attached for a silky mouthfeel. If you are short on time, use a pressure cooker for the beef and trotters to reduce the cooking time to 45 minutes. Don't overcook the bean sprouts; the 'shaking' method is meant to keep them crisp to contrast the soft noodles. Toasting the candlenuts is a crucial step—it adds a nutty depth and prevents the broth from tasting 'raw'. Always serve the broth boiling hot; a lukewarm Mie Kocok loses its gelatinous charm.
🍽️ Serving Suggestions
Pair with a tall glass of Es Teh Manis (Indonesian sweet iced tea) to balance the savory richness. Add a swirl of Kecap Manis (sweet soy sauce) directly into your bowl for a touch of caramel-like sweetness. Serve with a side of extra-spicy Sambal Hijau or Sambal Rawit for those who love a heat kick. Include a side of 'Kerupuk Aci' (starch crackers) for an extra layer of crunch. Finish the meal with a slice of fresh pineapple or orange to cleanse the palate after the rich broth.