You simply cannot call it a day for your foodie adventure in Bandung if you haven’t tried mie kocok. As one of the best in Bandung, Pak Haji Endan’s version is of course, to die for.
Mie kocok is literally translated as “shaked noodles”, but I fear that it’s only an understatement if you compare it with the shaking process in cocktails, for instance. However if you ask the Sundanese people, as where this dish is actually originated, they will tell that the shaking process is when the yellow, flat noodles are put altogether inside this container alongside the bean sprouts and then simmered for a while in a very hot soup.
The regular tukang bakso in Indonesia usually also do this particular step during the serving. What makes mie kocok different than the rest lies on the traditional use of beef tendon instead meatballs. Although we all have to admit that sometimes it is incomplete also without meatballs.
So aside from that, I’d like repeat again that there will always be bean sprouts in use here but some also put the part of kaki sapi into it for an enhanced experience and flavor. The soup itself is made from beef broth; making it thicker in texture and richer by nature. Additionally you can always squeeze a kaffir lime for a refreshing note, fried shallots for the extra crunchiness, optionally some kecap manis, and of course the kerupuk.
Recently during my trip to Bandung, I decided to give a visit to one of the big names in mie kocok business. Mr Endan who has been selling mie kocok since 1980s faithfully from his pushcart, for the past few years has also been expanding his business to be included as one of the stalls in Bandung’s famous hawker center like The Kiosk and Paskal Hypersquare.
It’s clearly not hard to find the original branch on Jalan Kebon Jukut as Pak Endan positions his pushcart conveniently for many years in front of Kartika Sari, Bandung’s famed oleh oleh shop. His reputation also brings fortune for other surrounding pushcarts selling orange juice and es cendol.
Despite his hardened exterior with big moustache and occasional army camo outfit, Pak Endan is actually a nice person who would serve everyone nicely and open for any questions. Not to mention of course, his mie kocok is also delicious as you can get but no meatballs here though. It’s just a plain and straightforward affair between the noodles, the bean sprouts, and the sliced beef tendons with the thick beef broth and the crunchy kerupuk. Absolutely a spot on, Pak Endan!
MIE KOCOK PAK HAJI ENDAN
Suitable for vegetarians
Jalan Kebon Jukut, Bandung – Indonesia
Everyday, 7.30am – 6pm
Spend: IDR 20,000 – IDR 25,000 / person
Featured in THE FOODIE MAGAZINE January 2015 edition
Download it for free here via SCOOP!
Photography by Dennie Ramon