A plate of mie kocok sounds absolutely delicious tonight; to be honest, I’m really craving it, as it feels like ages since I last had it. Usually, whenever we visit my husband's hometown, we buy this dish and enjoy it with his family, but lately, he’s been busy with work and hasn't had the chance to go back.That’s why tonight, my husband, my child, and I went to have dinner at "Mie Kocok Awak Sigli."
This mi kocok establishment has been around for a very long time—it is truly legendary. For those unfamiliar with the dish, mi kocok—which originates from Bandung, West Java—consists of chewy yellow noodles served in a savory, thick beef broth. The broth is rich with the distinctive aroma of spices and beef bone stock, and the dish is topped with mustard greens and raw bean sprouts that have been briefly blanched.
It is topped with an egg, and the noodles used are the specific yellow noodles required for mi kocok. The difference between mi kocok and other noodle dishes lies in the broth: mi kocok broth is very thick, whereas the broths for other noodle dishes—such as bakso (meatball soup) or other soups—are not.
It wasn't too crowded when I arrived; I intentionally came early to avoid the rush so we could enjoy the meal in comfort. There are plenty of mi kocok options—regular, egg, and chicken—plus a "special" version that includes everything: chicken, egg, and meatballs.
And I chose the special mi kocok so we could eat to our heart's content for just Rp15,000—isn't that a bargain, considering the generous portion of noodles?
The addition of lime really brings out the freshness of the broth, and the fried shallots are so aromatic that I can't wait to enjoy it right now.
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And I started to mix the noodles. I only added a little soy sauce and also red chili peppers. Here I didn't add any sauce because this noodle shake doesn't need to add any sauce. We only need soy sauce, lime, and chili. For the level of spiciness, we can mix it ourselves. And I chose noodles that I added a few spoons of chili to make it taste more delicious and spicy.
I’ve already seasoned this noodle dish with soy sauce, chili, and lime, and mixed it all together so the flavors are evenly distributed and infused into the broth; now it’s time to enjoy this mi kocok—a dish I’ve very rarely had the chance to eat lately.
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The noodles are truly springy and delicious, with the spices really standing out, while the beef broth is amazing—a perfect blend of spicy, sweet, and savory flavors. It turns out there’s also a potato fritter (perkedel) included in the dish, and the inside is incredibly soft.
As for the taste, there is no doubt—it is truly delicious. If you visit Lhokseumawe, be sure to stop by the "Mi Kocok Awak Sigli" stall; you are guaranteed to get hooked.
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The chicken was super crispy and included the wing bone—something I really enjoy, as chicken wings are definitely my favorite part of the bird; this certainly added to the deliciousness of the noodles.
As for the drink, a glass of iced orange juice pairs perfectly with these noodles; the fresh, slightly tart, and sweet taste made me really enjoy this dinner, hehe.
Thank you 🙂🤗
About the Author
My real name is "Mariana" I am usually called Ryana, I come from Indonesia, my daily activities are working, cooking, taking care of the household, and also traveling, I really enjoy traveling with my husband and children. I also like enjoying culinary delights with my little family,Thank you very much for those who have taken the time to read my post this time, I hope this post is a little useful for the readers, and see you in my next post and I also really hope for the support of all friends, so that what we want while we are here we can make it happen
All these photos are taken by @Ryanaa herself, taken using a Realme phone Type RMX3630
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