Originating from Bandung, mie kocok (Bandung specialty beef noodle soup) is known for its rich broth and noodles along with other ingredients, which include kikil (beef tendon), sambal (chili) and fried shallots. In order to bring out the flavor of the beef stock, The Dharmawangsa Jakarta’s junior sous chef Wahyudin says that the length of time the soup is cooked for will depend on the portion. “If it's for one portion, then the maximum time is 45 minutes,” he said.

Read his secret recipe here.

(The Jakarta Post / Ni Nyoman Wira)