There are endless variations of noodle dishes, and this time I will try to make one of the most popular noodle dishes in my area.
Known as mie kocok, this noodle dish is typical of an area in Aceh, specifically in the city of Gandapura (Geurugok) in the district of Bireun. This noodle dish has unique characteristics, enjoyed with a thick white sauce topped with fried chicken, bean sprouts, emping crackers, and potatoes. It is characterized by long, chewy white noodles, with the thick white sauce being a very distinctive feature.
The taste is quite delicious, and it is very easy to make by combining spices that are always available in the kitchen. There are many types of this noodle dish, some with a soup-like broth and others with a thick broth. However, the characteristic broth of mie kocok gandapura is thick, savory, and spicy. It is the characteristics of the broth that make it even more delicious, and I am sure that no one will refuse it.
Here, I will show you the steps to make it.
Ingredients for Soup
100 grams of chicken bones
1 stalk of lemongrass
1 pandan leaf
3 tablespoons of cornstarch
1 liter of water
1 star anise
2 cm of cinnamon stick
3 kapu laga
Ground spices
5 shallots
3 garlic cloves
2 candlenuts
1 tablespoon coriander seeds
10 bird's eye chilies
3 cloves
1 nutmeg
Toppings
300 grams of fried chicken
50 grams of bean sprouts
Emping crackers, to taste
Boiled eggs
2 stalks of celery
First, I will make the soup sauce, which is the key to the deliciousness of this noodle dish. Roast the candlenuts, coriander, cloves, and ketapang seeds. The purpose is to make the sauce more aromatic and give it a distinctive flavor.
After roasting all the prepared spices, I blend them until they are completely smooth.
Then, sauté the blended spices, add pandan leaves, lemongrass, galangal, cinnamon, and star anise. Sauté until fragrant and the spices have reduced slightly.
Add chicken bones to make the broth more flavorful, cook until the broth releases the chicken flavor, then add water.
Then add cornstarch that has been dissolved in a little water, adding as much as you need to achieve the desired thickness.
Finally, don't forget to season with salt and mushroom broth. Then boil the noodles briefly. Typically, for this dish, thick white noodles are used, but since they are hard to find here, I use regular noodles instead. Serve the noodles with all the toppings, then pour the hot broth over them.
Serve while the broth is still hot for a more delicious result. Everything is very delicious, and the combination of noodles and broth is so tempting. Especially with the complete package of egg, potato, and marinated fried chicken toppings, which are so perfect. Delicious and perfect to enjoy anytime and anywhere, for those who want noodles in a different way, try these noodles occasionally—I’m sure you’ll love them.
The broth is very creamy when combined with the chewy noodles, making it even more delicious. What I like most is the spiciness of the broth and its savory flavor, which is just right on the tongue—no need to add anything else, it’s already delicious.
