Bandung: Mie Kocok Pak Eman Putra

Bandung: Mie Kocok Pak Eman Putra

Mie Kocok
Pak Eman Putra

Warungs SERIES | BANDUNG | JAVA

Located in Jalan Terusan Buah Batu No. 119, Bandung, West Java, knocks out the best bowl of it in the area, so join the locals and make a beeline for their version, which comes in mismatched china bowls and served up with big smiles.

  Bandung: the “Paris of Java” and a foodie capital

I love Bandung it’s like a second home for me as my wife’s family lives there, and mie kocok is like honey to bee for my wife she love the stuff. So over time I have had to love as well,
(unconditionally ) one of the thing that has rubbed of on me is her love for bandung street food some between Chinese and local Sundanese cuisines have merged together and there you have Bandung street food.

Mie kocok is traditional with egg noodle beef skin small amount of beef trimmings from the beef bones that have slowly been simmering in pot for 5hrs to produce this amazing clearing shiny broth with lots of bean sprouts and Asian celery.

OPEN 9.00AM-9.00PM
Jl. Terusan Buah Batu No.119, Kujangsari, Kec. Bandung Kidul, Kota Bandung, Jawa Barat 40287

Sambal Hijau

Sambal Hijau

Sambal Hijau

Indonesian green chili “salsa”

A taste of West Sumatra

Limes, lemons and bright green chilies give this wonderfully spicy dish its name.

The secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang.

We serve this with our Balinese Bebek Goreng (Balinese Crispy Duck – Check my recipe here) at our restaurant Hujan Locale in Ubud.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 500 gr big green chilli
  • 100gr shallot
  • 80gr garlic
  • 20gr dried fish
  • 5 lime leaf
  • 3 lemo juice (or lime)
  • salt to taste

 

Method

Deseed the big green chilli, keep the seed aside. Cut each shallot and garlic into 2 pieces – mix half amount with green chilli and mix other half with green chilli’s seeds and lime leaves. Sautee each mix separately until soft, lift and allow to cool in a separate bowl.

Roughly pound the green chilli mix, set aside.
Finely blend the green chilli seeds mix, set aside.
Finely pound the dried fish, set aside.

Mix all in the bowl, seasoning with lemo juice and salt.