Mie Gomak is a

Batak Batak is a collective term used to identify a number of closely related Austronesian ethnic groups predominantly found in North Sumatra, Indonesia, who speak Batak languages. The term is used to include the Karo, Pakpak, Simalungun, Toba, ...

thick spicy noodle soup dish served in a

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

and andaliman-based broth, specialty of Toba Batak region of

North Sumatra North Sumatra ( id, Sumatra Utara) is a province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after West Java, East Java and ...

, Indonesia. Other that traditional

lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one called ''mie lidi'', quite similar to spaghetti pasta, thus mie gomak is often described as Batak style spaghetti. Mie gomak is quite similar to Mie Aceh from neighbouring province.

Etymology

In local Batak dialect, ''gomak'' means "grab" or "squeeze", which refer to the method of preparing the noodle; by grabbing, handling, and squeezing the noodle with bare hand.

Ingredients and preparation

The thick noodle is made from wheat and formed similar with spaghetti, which in dried form is stiff and solid. It is called ''mie lidi'' (stick noodles), because it is similar with ''lidi'' or sticks broom made from the midrib of the coconut palm frond. Boiled noodles are usually prepared separately, while the spicy soup is poured and heated prior of serving. Mie gomak usually topped with hard boiled egg. Mie gomak is commonly served in ''kuah'' or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating a ''mie gomak goreng'' or fried gomak noodle variant. Ingredients includes boiled stick noodles, chayote,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

, ''daun salam'' or Indonesian bay leaves,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, beaten egg, and

. The ''

bumbu Bumbu is a municipality (''Communes of Kinshasa, commune'') in the Funa (district), Funa district of Kinshasa, the capital city of the Democratic Republic of the Congo. The town is in the hilled southern portion of Kinshasa and settlement there ...

'' spice mixture includes red chili pepper, shallot,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, candlenut, turmeric,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

, andaliman, leek, sugar, salt, and cooking oil. Crispy fried shallot and krupuk crackers might be sprinkled and added on top of the noodle, also added with sambal andaliman for additional zesty spiciness.

References

External links

Mie Gomak recipe
Foods containing coconut Batak cuisine Indonesian noodle dishes {{Indonesia-cuisine-stub

Etymology

Ingredients and preparation

See also

References

External links