Big thanks to Pher Engi for this one! Time to hit up Wikipedia –
Mi kocok is a beef broth-flavored noodle dish typical of the city of Bandung. This dish consists of yellow noodles served in thick beef broth, sliced kikil (beef leg tendons), bean sprouts, meatballs, lime, and sprinkled with sliced celery, green onions and fried shallots. Some recipes may add beef tripe.[1] The term kocok (shake) in the name of this dish refers to the cooking process, namely shaking the noodles in a hollow metal container with a handle, while dipping it in hot water.[2] The type of noodles used are flat yellow noodles which have a softer texture. To add flavor, you can also add sweet soy sauce and chili sauce. The basic recipe for shaken noodles is noodles, beef broth and beef kikil. However, there are several variations in presentation with the addition of certain food ingredients. For example, add chicken feet, beef, meatballs, even beef tripe.
Well, I think if I shake it I’m going to get burns so I’ll just prepare it. Let’s give it a try!
Indomie Mi Instan Rasa Mi Kocok Bandung – Indonesia
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle in 400ml water for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
Dry base and chili powder.
A seasoned oil sachet.
I think this will be a little veg.
Finished (click to enlarge). Added egg, sesame seed, scallion, and crushed red pepper. Noodle was a little thicker than your standard Indomie. Broth had a kind of funky beef marrow flavor that reminded me of Filipino variants. Little gristly bits too. Kind of like tripe I suppose. 2.5 out of 5.0 stars. EAN bar code 089686011289.
Amazon – Indomie Variety Case (30 Bags)
Watch me cook on Instant Noodle Recipe Time!
