📝 About This Recipe
Hailing from the royal city of Surakarta (Solo), Mie Toprak is a legendary street food jewel that offers a symphony of textures and a clear, aromatic beef broth. Unlike its Jakarta cousin 'Ketoprak' which uses peanut sauce, this version features a savory, garlic-infused soup poured over a vibrant assembly of yellow noodles, rice vermicelli, crispy tempeh, and succulent beef. It is a soul-warming dish that perfectly captures the delicate balance of Javanese culinary heritage in every spoonful.
🥗 Ingredients
The Beef & Broth
- 300 grams Beef Chuck or Brisket (cut into small 1-inch cubes)
- 2 liters Water (for the base stock)
- 6 cloves Garlic (crushed and sautéed)
- 1 teaspoon Peppercorns (toasted and ground)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the savory notes)
Noodle & Protein Base
- 200 grams Yellow Wheat Noodles (blanched and drained)
- 100 grams Rice Vermicelli (Bihun) (soaked in warm water until soft)
- 2 blocks Firm Tofu (fried and sliced into cubes)
- 150 grams Tempeh (fried until golden and sliced)
- 150 grams Cabbage (finely shredded)
- 100 grams Bean Sprouts (blanched for 30 seconds)
The Aromatics & Garnishes
- 2 stalks Chinese Celery (Seledri) (finely chopped)
- 3 tablespoons Fried Shallots (Bawang Goreng) (for crunch and aroma)
- 50 grams Peanuts (fried whole or coarsely crushed)
- 1 handful Krupuk Gender (Rice Crackers) (traditional Solo accompaniment)
- 5-10 pieces Bird's Eye Chilies (boiled and mashed into a paste for heat)
👨🍳 Instructions
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1
Start by making the broth: In a large pot, bring 2 liters of water to a boil. Add the cubed beef and simmer on low heat, skimming off any foam that rises to the surface until the broth is clear.
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2
While the beef is simmering, heat a small amount of oil in a pan and sauté the crushed garlic until golden and fragrant. Add the sautéed garlic and ground pepper into the beef pot.
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3
Continue simmering the broth for about 45-60 minutes or until the beef is tender. Season with salt and sugar, then taste to ensure a clean, savory profile.
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4
Prepare the proteins: Deep-fry the tofu and tempeh until they have a crispy golden-brown exterior but remain soft inside. Drain on paper towels and slice into bite-sized pieces.
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5
Prepare the noodles: Blanch the yellow noodles in boiling water for 1-2 minutes until al dente. Drain and set aside. Ensure the rice vermicelli is soft and drained well.
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6
Prep the vegetables: Shred the cabbage very thinly and quickly blanch the bean sprouts in hot water so they retain a slight crunch.
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7
Create the chili paste: Boil the bird's eye chilies until soft, then grind them with a pinch of salt to serve as a side condiment for those who like it spicy.
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8
Assemble the bowl: Place a portion of yellow noodles and rice vermicelli at the bottom of a deep serving bowl.
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9
Layer the toppings: Add a handful of shredded cabbage, bean sprouts, fried tofu cubes, and fried tempeh slices over the noodles.
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10
Ladle the hot broth along with several pieces of tender beef over the assembled ingredients until the bowl is nearly full.
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11
Garnish generously with chopped Chinese celery, fried shallots, and the fried peanuts for that signature Solo texture.
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12
Serve immediately while steaming hot, accompanied by Krupuk Gender (rice crackers) and the chili paste on the side.
💡 Chef's Tips
Use beef shank or brisket for the best flavor, as the connective tissue creates a richer, silkier broth. Don't overcook the bean sprouts; they should provide a fresh, snappy contrast to the soft noodles. Always sauté the garlic before adding it to the broth to remove the raw bite and unlock a nutty sweetness. If you can't find Krupuk Gender, prawn crackers (Krupuk Udang) or emping (melinjo crackers) make excellent substitutes. For an even clearer broth, you can parboil the beef for 5 minutes, discard the first water, and start the broth with fresh water.
🍽️ Serving Suggestions
Pair with a tall glass of iced sweet jasmine tea (Es Teh Manis) to balance the savory broth. Serve with a side of 'Sate Kere' (tempeh fat satay) for a truly authentic Solo street food experience. Add a squeeze of lime juice to the bowl just before eating to brighten the flavors. Include a side of sweet soy sauce (Kecap Manis) for those who prefer a touch of sweetness in their soup. Accompany with extra fried peanuts on a side dish for added crunch throughout the meal.