Like most Indonesian, I love noodles. We have noodles in every corner of every city, from the humble cart-pushed fried noodles, beef balls noodle, chicken noodle, pork noodle to the all time favorite instant noodle – Indomie goreng.
As for me, I have my own personal choice, Mie Koclok Cirebon is one of my favorite. This noodle is only available in my hometown Cirebon. It is actually a simple dish and it looks almost like Japanese Ramen. The noodle is normally available only at night, served in a plate (not a bowl), has thick, white, tasty soup, topped with shredded chicken and hard boiled egg. The soup is made from the chicken broth with a bit of coconut milk.
They normally have 2 types of noodle, the yellow egg noodle and rice noodle. The rice noodle normally served with chicken liver and gizzard. It is so tasty, my mouth is watery now.
For this recipe, I made my own egg noodle. Why? Well, I don’t like the yellow noodle that they sell in SG. Somehow, it has a distinct smell that I’m not too fond of. So this is my take on the Mie Koclok Cirebon.
Things you need :
For the noodle (yield for 4 serving):
- 2 Cups plain noodle
- 2 Tsp kosher salt
- 2 Eggs (beat the egg)
For the soup (Yield for 2 serving):
- 2 Chicken back bone
- Knorr Chicken cubes
- 100 ml coconut milk
- 1 clove of crush garlic
- 1 Litre of water
- 3 Tbsp of corn flour dissolved in 2 tbsp of water
Ground all the below ingredients (using mortar and pestle):
- 4 cloves of garlic
- 3 shallots
- Pepper and salt
- Shredded fried chicken (I used 1 breast)
- Blanched shredded cabbage
- Blanched bean sprout
- Spring onions
- Fried shallot
- Hard boiled egg
Things you need to do:
Skip the noodle making, if you prefer to use pre-made noodle.
Make the noodle. Put the flour in the a big bowl, whisk the flour with salt. Make a depression in the middle, pour the egg. Mix the egg and the flour, add the water bit by bit while you knead the dough until it is smooth. Shape it into a ball, then wrap it with cling wrap, leave it in the fridge for 30 mins.
After 30 mins, divide the dough to 4 equal pieces (1 piece for 1 serving). Roll it till it is very thin on a well floured surface. Cut the noodles thinly, the thinner the better. Flour the noodles generously to avoid any sticking. Wrap it in a cling wrap and put it in the fridge (you can keep it till 4 – 5 days).
Make the broth. Boil the chicken bone in the water, with the crushed garlic. Add in some pepper and Knorr chicken cubes. Cook them for about 30 mins, take out the impurities from the broth then set aside.
Prepare the noodle. In a sauce pan pour in 2 cups of water, bring to boil. Lower the heat and keep it simmers, toss in the noodle and cook it until it is cooked through. Take out the noodle and put it in a bowl.
Prepare the soup. Stir fry the shallot and garlic paste with a bit of vegetable oil until fragrant. Add in half of the broth, bring to boil. Let it simmer then add in the corn flour mixture, spring onion and the coconut milk ( you can adjust the coconut milk content as you like). Mix them well. Add in some pepper and salt, as you like. The soup will be thick, but you can add more broth and make it thinner if you want . Once done set it aside.
Take the noodle, top it with cabbage, bean sprout, then pour in the soup. Sprinkle the shredded chicken, put the hard boiled egg on the top, then garnish with fried shallot, and serve it with chillies.
Note: You must eat the noodle while it is still hot. The cameraman likes this noodle very much, he asked for the same dish for dinner.