Mie koclok

Not to be confused with mie kocok.
Mie koclok
Mie koclok in Cirebon
Alternative namesMi koclok
TypeNoodle soup
CourseMain
Place of originIndonesia
Region or stateCirebon, West Java
Serving temperatureHot
Main ingredientsBean sprout, egg noodle, chicken breast, corn starch, coconut milk, cabbage, boiled egg

Mie koclok (lit. 'shaked noodle'), is an Indonesian chicken noodle soup, a specialty of the city of Cirebon, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot.[1]

In the Cirebonese dialect, the term koclok means "shake", and refers to the method of softening and cooking the noodles by shaking them in a handled porous tin container as they are simmered in hot water. The dish commonly uses thick yellow egg noodles, but some might add bihun (rice vermicelli).[2]

For taste, spiciness, and texture, kecap manis (sweet soy sauce), sambal, and emping crackers might be added. A similarly-named but slightly different beef-based noodle dish from the neighboring city of Bandung is mie kocok.

See also

References

  1. ^ "Resep Mie Koclok Cirebon" (in Indonesian). Kecap Bango. Retrieved May 21, 2014.
  2. ^ Diana Widjaya (Feb 2, 2014). "Hometown Fave: Mie Koclok Cirebon aka. Indonesian Ramen". Bicil the Baker. Retrieved May 20, 2014.


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