Mie Kocok Bandung

Mie Kocok Bandung is one of the famous dishes from Bandung. Well, I'm not so sure why this noodle dish is named Mie Kocok Bandung, since it means "shake noodle from Bandung", is it because the noodle is being shake in the hot water before it's put into the bowl? Argh... I totally forgot to ask the vendor about it...


You can see the beef meatballs (bakso) on the top row then there are bean sprout in the black plastic, noodle and vermicelli.

Kikil (it's a part of the cow's foot that tasted rubbery)

The preparation to make Mie Kocok Bandung:
1. shake the noodle in the hot water.
2. put it into the bowl.
3. add chopped chinese celery, fried shallot, salt, white pepper, (usually the vendor will add also the MSG).
4. drizzle some sweet soy sauce.
5. add some kikil.
6. add a few of beef meatballs and also tofu with meatball.
7. pour the beef broth.

Es Duren (Durian Ice Cream)

After my Kupat Tahu lunch, I had a plastic glass of Durian ice cream (es duren) for my dessert :)

Durian is considered as the King of fruits in Southeast Asia. It's a fruit that "either you love it or hate it" because of the strong unique odor (For people who love it, it's very wonderful fragrant but for people who hate it, it's so awfully stink and offensive aroma - they even want to puke when they smell it).

This is how the vendor prepare a glass of Durian ice cream :)

A scoop of durian ice cream.

A spoon of black glutinous rice.
A dollop of durian flesh and one more scoop of durian ice cream.

Drizzled with chocolate condense milk

For those who can't stand the smell of this fragrant creamy durian ice cream, please close your nose! ;)

Kupat Tahu Bandung (rice cake with yellow tofu)

Instead of having lunch at a Sundanese (West Java cuisine) restaurant together with my ex-colleagues, the food street vendors in front of the restaurant attracted me more thus I decided to eat "Kupat Tahu" for my lunch.


Kupat is another word for Ketupat which is rice cake - usually it's boiled in young coconut leaves for 4 to 5 hours.

Tahu Bandung or yellow tofu is tofu being soaked in salty turmeric water.

The preparation to make a plate of Kupat Tahu Bandung:

Slices of kupat (rice cake).

Slices of fried tahu Bandung (yellow tofu).
Blanched beansprout.

According to the vendor, the ingredients of the peanut sauce are ground roasted peanut, coconut milk, brown sugar, tamarind juice, kaempferia galanga, shallot, garlic, and salt.
Drizzled some sweet soy sauce.

Shrimp crackers on the side.

A day in Bandung

Yesterday, I went for a day trip to Bandung (the capital city of West Java, 2 1/2 hours from Jakarta) together with my ex-colleagues. Total of us were 25 persons. We rented a bus that brought us around the city of Bandung to shop at those famous factory outlets and also for food hunting :D

Do not worry if you only see limited food here, there'll be more posts and more details of the food that I had during this trip coming soon, so.... stay tuned! ;)

Batagor Riri

Batagor Riri is one of the famous snack in Bandung. It's like a must buy one if you are there. What is Batagor? You can click here to learn more about it.

Address:
Jl. Burangrang No. 41 (in front of Bank Central Asia)
Bandung
Tel: (022) 7303349
Note: Batagor Riri has 5 branches around Bandung.

10 pcs = Rp. 60.000

Serabi Bandung
I will write about it in another post ;)

Otak - otak Ikan
To know more about otak - otak, please read it here

Yoghurt Cisangkuy

If you love drinking yogurt, then the best place in Bandung is at "Yoghurt Cisangkuy". They serve fresh yogurt with many flavors such as strawberry, lychee, grape, orange, chocolate, etc. You can choose the thick or thin yogurt, with or without the slices of the fruit.

Address:
Jl. Cisangkuy No. 66
Bandung
Tel : (022) 7273956

prices from Rp. 9.000 to Rp. 12.000/ glass

Clique Lounge et Resto

And if you are hungry and want something not too heavy to eat, you can eat at Clique which is directly beside Yoghurt Cisangkuy.

Bubur Ayam Cikini (Chicken porridge)

This chicken rice porridge's cart has been here since 1960s and it's not moving anywhere :)

(trans: Bubur means porridge, Ayam means chicken)

The name of this chicken porridge is "Bubur Ayam HR Sulaiman Cirebon" because the name of the owner was HR. Sulaiman (now his son is taking care this famous chicken porridge business) and HR. Sulaiman came from Cirebon, the city that is famous of Tahu Gejrot (stinky tofu). But then, mostly people are more familiar with the name "Bubur Ayam Cikini" because of the location is in Cikini - Central Jakarta.

The toppings for the chicken porridge.

Salty soy sauce and white pepper.

Pssstt... I've never seen this brand of salty soy sauce in the market so I guess this is one of the secret ingredients that make the chicken porridge tasted special *wink*

The way of preparation of the chicken porridge is a little bit than the one I already posted before, you can click here to read it.


Let's see how is the preparation of making this chicken porridge ;)

First scoop a big spoon full of a thick porridge into a bowl.

Sprinkle white pepper.
Ah.. even just a little but it totally gave a peppery kick!

Add some tong cai (mustard green pickle)

Drizzle some salty soy sauce.

Generously add some slices of Cakwee (yaotiao/ yau char kway)

then some torn chicken

And last, for the top... Emping (malinjo chips)
Ready to be served to the hungry customers *drools*

As the texture of the porridge and also toppings are a bit different than the usual street chicken porridge, definitely the taste is slightly different too. I could taste the warm thick rice porridge is cooked with chicken broth and ginger which added a nice aroma.