Friday, 14th December 2012, Indonesia's Ministry of Tourism and Creative Economy finally decided on 30 traditional cuisines that will represent Indonesia to the global culinary scene as culinary icons. Introduced formally by Indonesian Minister of Tourism and Creative Economy, Marie Elka Pangestu, the 30 traditional culinary icons aim is to support Indonesia's tourism attraction.

The 30 culinary icons are:

1. Ayam Panggang Bumbu Rujak Yogyakarta, 
2. Gado-gado Jakarta, 
3. Nasi Goreng Kampung, 
4. Serabi Bandung, 
5. Sarikayo Minangkabau, 
6. Es Dawet Ayu Banjarnegara, 
7. Urap Sayuran Jogjakarta, 
8. Sayur Nangka Kapau, 
9. Lumpia Semarang, 
10. Nagasari Jogjakarta, 
11. Kue Lumpur Jakarta, 
12. Soto Ayam Lamongan, 
13. Rawon Surabaya, 
14. Asinan Jakarta, 
15. Sate Ayam Madura, 
16. Sate Maranggi Purwakarta, 
17. Klappertaart Manado, 
18. Tahu Telur Surabaya, 
19. Sate Lilit Bali, 
20. Rendang Padang, 
21. Orak-arik Buncis Solo, 
22. Pindang Patin Palembang, 
23. Asam Padeh Tongkol Padang, 
24. Nasi Liwet Solo, 
25. Es Bir Pletok Jakarta, 
26. Kolak Pisang Ubi Bandung, 
27. Ayam Goreng Lengkuas Bandung, 
28. Laksa Bogor, 
29. Kunyit Asam Solo, 
30. and Nasi Tumpeng. 

Comments already arises on the internet about the team's final selections, and its considerably Java-focused cuisine origin. Many got surprised, some got disappointed by the lack of transparency in its process, and because they think it doesn't really represents the richness of Indonesian heritage; however many are optimistic, seeing it's a start toward the right direction.


Those who against, some argued that the term "icon" is a bit misleading, as there's nothing iconic about Orak-arik Buncis for example, and that Tengkleng is a much better representative of Solo. However as a shortlist of national dishes to be presented in formal occasions at the Presidential palace, or during banquets at Indonesian embassies all over the world, they find the selections understandable.

While comments on news articles sometimes runs wild and heavily opinionated, "Tweeps" (Tweeter users) got a better chance to have their questions answered, since they can reach both team leaders William Wongso and Bondan Winarno through their tweeter account there, or through participating in the posts with hashtag "#30IkonKulinerIndonesia". (byms)

More: http://www.epicurina.com/top-list/10870-the-indonesian-30-culinary-icons

Mie Kocok is a dish popular in Bandung, Jawa Barat, that has big similarity with Vietnamese Pho in term of style and taste. Consisting of yellow egg noodle, bean sprouts, kikil, and dressed with finely chopped celery and fried sliced shallots; it's a clear noodle soup which tend to have simplistic taste spectrum. What makes it different with other kind of noodles soup is the use of beef broth instead of chicken, and inclusion of kikil (chewy gelatinous part of cow's feet) as the topping.

"Mie Kocok" literally mean "shaken noodle", the term comes from the movement the cook made by shaking the perforated ladle filled with noodles and bean sprouts into the hot water to blanch it; as the noodle is already half-cooked when stored.

One place I know sells Mie Kocok and has been around for very long while is one at Jalan Sunda, Bandung. It's at the right side of the street by the small bridge, near by the intersection with Jalan Veteran -- it's a one way street so don't worry about whether it's mine or your's right; there's only one right side in this case ;-)

A quite famous vendor that sells Mie Kocok Bandung nowadays, is "Mie Kocok Mang Dedeng" at Jalan Ahmad Dahlan, near the Lingkar Selatan ring road, southern Bandung. Find more about Bandung's interesting culinary destination at Bandung's Legendary Eateries list on Foursquare. (bay)

p.s.: you can view more (and better) photos of Mie Kocok Bandung including its preparation at Selby's blog here.

Image pictured here is from Infobandung.