Cherry & Dennis Helper Habitat
Indonesian Mie Kocok Beef Tendon Noodles
印尼萬隆牛筋麵湯
Recipe overview
Bandung beef broth noodle bowls with soft beef tendon, bean sprouts, lime and celery leaves.
01
Ingredients
Main ingredients
- 600 g beef tendon
- 500 g fresh egg noodles
- 250 g bean sprouts
- 500 g beef bones
- 6 cloves garlic
- 6 shallots
- 3 stalks spring onions
- 2 lime
- 20 g celery leaves
Seasoning
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp cooking oil
- 2 litres water
02
Tools
- cutting board
- kitchen knife
- deep soup pot
- colander
- skimmer
- small frying pan
- spatula
- ladle
- four noodle bowls
03
Steps
Step 1
Blanch bones and tendon
Blanch beef tendon and bones in boiling water 5 minutes; discard the first water.
Step 2
Rinse
Rinse tendon and bones clean.
Step 3
Refill the pot
Put tendon, bones and 2 litres fresh water in a deep pot.
Step 4
Simmer tendon
Cover and simmer gently about 120 minutes until tendon is fork-tender.
Step 5
Skim and top up
Skim regularly and top up with hot water only if needed.
Step 6
Fry aromatics
Slice garlic and shallots thinly and fry in a little oil until golden.
Step 7
Slice tendon
Lift out tendon and cut into bite-size pieces.
Step 8
Strain broth
Strain out bones and solids; return tendon to the broth.
Step 9
Season broth
Season with salt and white pepper; keep broth boiling hot.
Step 10
Blanch noodles and sprouts
Blanch egg noodles and bean sprouts separately and drain.
Step 11
Assemble bowls
Divide noodles, sprouts and tendon among four bowls.
Step 12
Pour broth and serve
Ladle over hot broth; finish with spring onions, celery leaves and lime wedges.
Common mistakes
- Tendon sliced before it is tender remains chewy.
- Adding cold water drops the broth temperature and lengthens cooking.
- Noodles left in broth become soggy before serving.
Tips
Cook tendon until a fork enters easily; thick pieces may need longer than the estimate. Blanch noodles and sprouts separately and pour broth only at serving.
