|
Mie koclok (lit: "shaked noodle"), is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot. In Cirebonese dialect the term ''koclok'' means "shake", it refers to the method of softening and cooking the noodle by shaking the noodle placed in handled porous tin container, while being simmered in hot water. The dish commonly uses thick yellow egg noodle, but some might add ''bihun'' (rice vermicelli). To add taste, spiciness and texture, ''kecap manis'' (sweet soy sauce), sambal and emping crackers might be added. A similar-named but slightly different beef-based noodle dish from neighboring city of Bandung is called mie kocok. ==See also== *Mie ayam *Mie celor *Mie kocok *Javanese cuisine *Sundanese cuisine *Noodle soup 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「mie koclok」の詳細全文を読む スポンサード リンク
|