Mie Kocok Bandung Recipe

Ingredients:

• 500g fresh flat yellow noodles
• 250g beef tendon (kikil), boiled until tender and sliced
• 250g beef offal (tripe, lungs), boiled until tender and sliced (optional)
• 200g bean sprouts, blanched
• 2 hard-boiled eggs, halved (optional)
• Fried shallots for garnish
• Celery leaves, chopped for garnish
• Lime wedges for serving
• Sweet soy sauce (kecap manis) to taste
• Chili sauce (sambal) to taste

For the Broth:

• 1.5 liters beef broth (from boiling beef bones or pre-made)
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 cm galangal, bruised
• 2 bay leaves
• Salt to taste
• Sugar to taste
• White pepper to taste

Ground Spices for Broth:

• 8 shallots
• 4 cloves garlic
• 3 cm ginger
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp nutmeg powder

Instructions:

1. Prepare the Broth: Sauté the ground spices until fragrant. Add lemongrass, kaffir lime leaves, galangal, and bay leaves. Stir until fragrant.
2. Pour the sautéed spices into the beef broth. Bring to a boil, then reduce heat and simmer for at least 30 minutes to let the flavors meld. Season with salt, sugar, and white pepper to taste. Keep warm.
3. Prepare Noodles and Toppings: Blanch the fresh flat yellow noodles in boiling water for about 1-2 minutes until cooked but still firm. Drain well.
4. In a serving bowl, arrange the blanched noodles, sliced beef tendon, beef offal (if using), and blanched bean sprouts.
5. Serve: Ladle the hot beef broth over the noodles and toppings.
6. Garnish with fried shallots, chopped celery leaves, and half of a hard-boiled egg (if using).
7. Serve immediately with lime wedges, sweet soy sauce, and chili sauce on the side for individual preference.