📝 About This Recipe
Hailing from the mist-covered highlands of Wonosobo, Central Java, Mie Ongklok is a soul-warming noodle dish defined by its unique 'loh'—a thick, savory brown gravy enriched with ebi (dried shrimp). The name 'Ongklok' refers to the traditional bamboo basket used to blanch the noodles and cabbage in boiling water. This dish is a masterful balance of textures, featuring chewy yellow noodles, crisp local chives, and a luscious sauce that clings beautifully to every strand.
🥗 Ingredients
Main Components
- 500 grams Fresh yellow noodles (rinsed with warm water to remove excess oil)
- 200 grams Cabbage (roughly chopped into squares)
- 1 bunch Chinese Chives (Kucai) (cut into 2-inch lengths)
The Savory Gravy (Kuah Loh)
- 1 liter Beef or chicken stock (homemade preferred for depth of flavor)
- 4-5 tablespoons Tapioca starch (dissolved in a little cold water)
- 4 tablespoons Sweet soy sauce (Kecap Manis) (adjust for desired color and sweetness)
- 1 tablespoon Palm sugar (finely grated)
- 1 teaspoon Salt and White Pepper (to taste)
Aromatic Spice Paste
- 6 pieces Shallots
- 4 cloves Garlic
- 2 tablespoons Dried Shrimp (Ebi) (soaked in hot water and drained)
- 1/2 teaspoon Coriander seeds (toasted)
Garnish and Sides
- 2 tablespoons Fried Shallots (for crunch)
- 12 skewers Beef Satay (Sate Sapi) (traditional accompaniment)
- 4 pieces Tempeh Kemul (deep-fried battered tempeh)
👨🍳 Instructions
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1
Begin by preparing the spice paste. Grind the shallots, garlic, soaked ebi, and toasted coriander using a mortar and pestle or a blender until a smooth, fragrant paste forms.
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2
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Sauté the spice paste until it becomes golden brown and the oil begins to separate from the solids.
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3
Pour in the beef or chicken stock and bring it to a gentle boil. This forms the flavorful base of your gravy.
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4
Stir in the sweet soy sauce, palm sugar, salt, and white pepper. Taste the broth; it should be savory with a delicate hint of sweetness.
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5
Slowly pour the tapioca starch slurry into the boiling broth while whisking constantly. Continue to cook until the sauce thickens into a glossy, translucent gravy (the 'loh').
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6
Lower the heat to the minimum just to keep the gravy warm while you prepare the noodles.
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7
Bring a separate pot of water to a rolling boil. If you don't have a traditional bamboo ongklok basket, a wire mesh noodle strainer works perfectly.
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8
Place a portion of yellow noodles, a handful of chopped cabbage, and a few pieces of chives into the strainer.
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9
Submerge the strainer into the boiling water and 'ongklok' (move it up and down rhythmically) for about 30-45 seconds until the cabbage is wilted but still bright green.
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10
Drain the noodle mixture thoroughly to ensure the excess water doesn't dilute the rich gravy.
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11
Transfer the blanched noodles and vegetables into a deep serving bowl.
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12
Generously ladle the thick brown gravy over the noodles until they are almost submerged.
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13
Garnish with a liberal sprinkle of fried shallots and serve immediately while steaming hot.
💡 Chef's Tips
The secret to the authentic flavor is the ebi; ensure you soak it well so it blends into a smooth paste that infuses the whole sauce. Do not overcook the cabbage; the contrast between the soft noodles and the slightly crunchy cabbage is essential for the Mie Ongklok experience. If the gravy becomes too thick while sitting, simply whisk in a splash of hot water to reach your desired consistency. Always use fresh yellow noodles (Mie Basah) if possible, as dried noodles won't absorb the thick gravy in the same satisfying way.
🍽️ Serving Suggestions
Always serve with a side of Beef Satay (Sate Sapi) with peanut sauce for the most authentic Wonosobo experience. Pair with Tempeh Kemul (broad, thin, crispy battered tempeh) to add a delightful crunch to the meal. Add a spoonful of Sambal Rawit (bird's eye chili sambal) if you prefer a spicy kick to cut through the richness of the gravy. A glass of hot Teh Nasgithel (thick, sweet, fragrant Javanese tea) is the perfect beverage to accompany this highland dish.