Mie ongklok is a boiled noodle dish from Wonosobo that’s perfect for eating on a cold day. Its name comes from the “ongklok,” a small bamboo basket used to repeatedly dip the noodles and vegetables into boiling water.

Unique Characteristics of Mie Ongklok

Mie Ongklok is renowned for several special elements:

• Thick Broth: The sweet and savory broth is thickened with a mixture of tapioca starch, often enriched with stock, ebi (dried shrimp), and gula jawa (palm sugar). This thick broth helps the dish stay warm longer.
• Signature Cooking Technique: The noodles, cabbage, and chives are repeatedly dipped (diongklok) into boiling water using a bamboo basket, producing a unique texture.
• Perfect Accompaniments: Mie Ongklok is typically served with beef satay, tempe kemul (battered tempeh), and a peanut sauce, which adds a rich layer of flavor and nutrition.

Recipe for Thick-Broth Kikil Noodle Soup

Based on the ingredients you provided, here is a step-by-step guide to making a delicious ongklok noodle soup.

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Ingredients

Main Ingredients:

• 2 handfuls of fresh yellow noodles
• 100 gr of pre-boiled beef offal/tendon (kikil)
• 4 cabbage leaves, roughly chopped
• 1 bok choy, chopped
• 1 stalk of green onion, sliced
• 1 tbsp cornstarch, dissolved in a little water
• Cooking oil for sautéing
• Water, as needed

Ground Spices:

• 5 shallots
• 2 cloves garlic
• 2 candlenuts

Seasoning:

• 1 tsp salt
• ½ tsp sugar
• 1 tsp mushroom broth powder
• ½ tsp ground pepper

Instructions

1. Grind the Spices: Mash or blend all the ground spice ingredients (shallots, garlic, and candlenuts) until they form a smooth paste.
2. Sauté the Spices: Heat a little oil in a pan. Sauté the ground spice paste until it is fragrant and cooked.
3. Add Ingredients: Add the boiled beef offal and tendon to the sautéed spices. Stir briefly.
4. Add Water and Seasoning: Pour in enough water (to your desired broth thickness) and add all the seasonings (salt, sugar, mushroom broth powder, and pepper). Stir well and bring to a boil.
5. Cook Vegetables and Noodles: Once the broth is boiling, add the cabbage and bok choy. Cook briefly until wilted, then add the fresh noodles.
6. Thicken the Broth: Pour the cornstarch slurry into the broth while stirring slowly until it reaches your preferred consistency.
7. Serve: Finally, add the sliced green onion, stir briefly. Remove from heat and serve the noodle soup while it’s hot.