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Typical Javanese Noodles or Mie Jawa is a very popular noodle dish in Indonesia, especially in Yogyakarta. With rich taste and savory sauce, Javanese noodles have succeeded in captivating the taste buds of culinary connoisseurs. This noodle has its own characteristics compared to other boiled noodles, especially in terms of seasoning and how it is served.
The origins of Javanese noodles are actually still confusing. However, many believe that these noodles are a cultural acculturation between Chinese and Javanese culinary delights. The yellow noodles, which are the main ingredient in Javanese noodles, are thought to come from China, while the spices used are very strong with Javanese flavors. Apart from yellow and white noodles, there are also lethek (dirty) noodles, called letek because the noodles are dark brown in color. In the Srandakan Bantul Yogyakarta has a traditional place for making letek noodles, using cows to grind the ingredients that will be used to make letek noodles.
Characteristics of Noodles
- Savory Soup: Javanese noodle soup has a very distinctive taste, namely savory and slightly sweet. This sauce is made from chicken or beef stock cooked with various types of spices such as shallots, garlic, candlenuts and pepper.
- Various toppings: The toppings commonly used on Javanese noodles are very diverse, ranging from shredded chicken, boiled eggs, green mustard greens, to meatballs. This combination of toppings makes Javanese noodles even more delicious and filling.
- Chewy Texture: The yellow noodles used in Javanese noodles have a chewy and soft texture. This texture is very suitable when drizzled with hot sauce and combined with various kinds of toppings. Letek noodles also have almost the same texture as yellow noodles. So before cooking letek noodles you have to soak them first in hot water.
Variations of Javanese Noodles
Javanese noodles have many variations in various regions in Yogyakarta. Some well-known variations include:
- Mie Godog: noodles cooked by boiling with all the ingredients.
- Mie Goreng: noodles cooked by frying with spices.
- Mie nyemek: noodles with a little soup
- Mie plencing: using letek noodles with soy sauce and spicy sauce
Typical Javanese noodles are best eaten in cold weather. A bowl of warm Javanese noodles will make your body fresher and more energetic. Good luck trying it with Kejawa.
