Taking It To The Streets: Mie Kocok Pak Haji Endan (The Foodie Magazine, Jan 2015)

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.

Mie Kocok MK 1

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.

Mie Kocok MK 3

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!

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MIE KOCOK PAK HAJI ENDAN
Halal-friendly
Suitable for vegetarians

Address:
Jalan Kebon Jukut, Bandung – Indonesia

Opening hours:
Everyday, 7.30am – 6pm

Spend: IDR 20,000 – IDR 25,000 / person

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Featured in THE FOODIE MAGAZINE January 2015 edition

Download it for free here via SCOOP!

Photography by Dennie Ramon

Fun Food Facts #8

Fun Food Facts #8:
THE FUNKY MEDIEVAL CUISINE

Europe was not best known as an inspirational civilization back during the medieval times if compared to Middle Eastern or Chinese civilizations.

However, they did have interesting stuff when it comes to food. Although it may seem rudiment if we see it from modern perpective, of course, but see what we got from the peasants and nobles alike from the entries we found from funtrivia.com.

  • FROM THE PEASANTS

Maslin bread
Maslin bread was made with rye and barley, producing a very heavy dark bread. After a particularly poor harvest when the grains were scarce, the peasants would add peas, beans and on occasions even acorns to make the bread more nourishing.

Pottage
Vegetables used in this stew like porridge was usually grown around the croft that the peasant lived in, beans and peas being the most common. Other vegetables included turnips, parsnips and leeks, depending on what the peasants were growing during the seasons.
Ale
Medieval ale or beer had a cloudy appearance and was full of carbohydrates and protein. It represented a large portion of the medieval diet, especially for the lower classes.
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  • FROM THE NOBLES
Robert Dudley
During Dudley’s famous 1575 banquet, ten oxen were eaten each day. Many lords of the day bankrupted themselves to give their guests a good time.
The Buttery
The Buttery was intended to house and dispense beverages, especially ale. The man who was in charge of this storeroom was called a butler. This was where the name originally derived from.
Trencher
Every diner at the kings table would eat from one of these plates. Servants had a specific task during mealtimes to carve these loaves and present them to the diners, the most delicate and finest trencher being presented to the king or other ranking nobility. Used trenchers were covered in sauces and bits of food so they were usually given to the poor who waited hungrily outside the castle walls.
Sumptuary Laws
The Kings and Queens of the middle ages introduced sumptuary laws to control overspending and to keep class distinction maintained between the upper and lower classes. The law was applied to items such as food, drink, clothing and furniture. Breaking these laws could result in the loss of titles, property and even death.
Blankmanger
Blankmanger as it was known in the middle ages, consisted of chicken blended with rice, boiled almond milk and sugar. It was then cooked until it resembled a thick custard. The medieval spelling of blankmanger is very similar to today’s spelling of blancmange which is a type of sweet custard dessert.
Boar Head
A nobleman’s medieval Christmas day feast would include rich and extravagant dishes, heavy with meat and sweet desserts. A boar head with a big shiny red apple in its mouth was one of the most popular table displays, along with venison or goose. The peasants on the other hand would have much less to look forward to and would think they were lucky if they had bacon bits or pork fat to add to their pottage.
Frumenty
Frumenty was a very popular dish at Christmas time. Made with boiled cracked wheat hence its name which derives from the latin word ‘Frumentum’ meaning ‘grain’. Different recipes added milk, eggs or broth and sometimes sweet things were added such as currants, sugar and spices.

Foodie Quotes #22

“Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.”
– Samuel Butler

New rubric on TGA: “Halal Eat Out”

Assalamu’alaykum my dear readers,

Very recently, I decided to start a special rubric to honor the dedication of restaurant owners anywhere who make their F&B ventures go halal. 

There’s an increase of demand for this information from some of my readers and there’s a need from within myself to inform that halal is not only about no pork and no lard, but there are other important stuff that we need to know more. Ultimately, halal-certification becomes an achievement by itself.

Why begin from Singapore?

I saw that many restaurants there have reached a conclusion where they want to give that peace of mind for their customers and to assist them in staying true to what they believe in, but at the same time, they can also achieve profit. It’s a win-win but with a conscience.

Not saying that we are lacking of restaurant owners who has this initiative but generally saying, the conscience is still lacking for most of the demography (or not given with enough opportunity to do so). Not saying also that they are all shamelessly looking for profit only but there are many who don’t understand about this matter.

Hopefully from this, I could ignite that kind of understanding for restaurant owners and foodies alike. That this world would be a better place if we are all simply honest and would like to contribute better for the society by learning more of other people needs and passing the knowledge about it as well.

In this case, it’s all about halal and its complex dimension.

And now back to business, I hope you will enjoy my new rubric and find it as a useful reference on where to eat and other information about halal. Do let me know if you have any opinion, corrections, or questions about this. I’d be happy to help to the extent of the knowledge I currently possess.

Salam,

Rian Farisa

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PS: If you wish to know the other resource regarding halal in my blog, click the tag “halal” and you will find other posts about it. It’s not all about restaurant reviews but also on other stuff. Happy reading!

Halal Eat Out: Yellow Submarines

The result for my inability (or lacking in opportunity) to reach Singaporean shores for the past three years brought me revelation on how to make my next visit worthwhile.

Undertaking the task to make my blog promoting more on halal food from time to time gave me a homework to research Singaporean food scene beforehand. I have to say that it gave me so much pleasure that Singapore is more halal-minded than Indonesia and halal certification is even applied in five-starred hotels, which I will share to you in another post.

So, long story short, I was looking for good subs other than the usual Subway – which at times became an irreplaceable choice whenever Indonesians visit other countries because we got none here!

Luckily, Singapore has their own subway chain and already halal-certified by MUIS. Yup, that’s why I decided to visit Yellow Submarines.

Not only that Yellow Submarines came with a neat concept but also tempting choices of subs to try. Immediately I tried the Classic version first but only as ala carte. The Meal version is equipped with fries and soda but I had to skip that part for now. Well, there were other places that I had to try aside from this that day. Haha..

Yellow Submarines 1
Photo courtesy of poachedmag.com

The sub came in awfully uninviting, I had to be honest with that and that’s why I’m bringing you the good looking picture instead. But try to dig in and you will see that what people say about “don’t judge a book by its cover” means a lot here!

The sub was fluffy and lovable. The sliced sirloin was just perfect and you would really ask for more and more. It’s a feeling when you experience a really good pastrami sandwich and that you can’t stop digging in. Unfortunately, there’s no all-you-can-eat restaurant for good steak and pastrami, at least here.

Meanwhile, the melting cheese kicked in and blended well with the caramelized onions as well. You might feel that the cheese may be overpowering at times but oh my God, that was highly addictive for me! Honestly, it was a dangerous choice to give in to such earthly pleasure but for a halal food, it’s even too good to be true, and I’m more than thankful for it!

Despite the slow service, the submarine’s way of saying sorry was just irresistible. I will definitely take my lovely wife to try this one on her first trip ever to Singapore some other time. I hope the standard will be sustained well and I believe Singaporeans are good at that.

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YELLOW SUBMARINES
Halal-certified
Unsuitable for vegetarians

Address:
Toa Payoh Central, Singapore
Bugis Junction, Singapore

T: +65.6352.7890 (Toa Payoh), +65.6337.1314 (Bugis)

Opening hours:
Everyday, mall opening hours

Website