TEMPO.CO, Jakarta - There are alternative ways to fight the chilling weather of Dieng in Central Java during the Dieng Culture Festival 2018 held in August 4. One great example is by enjoying the known local food Mi Ongklok, which is a noodle soup with a thick broth.
The name ongklok is said to have originated from the sounds produced by the number of equipment used in preparing the meal. A handful of yellow noodle placed in a small woven bamboo basket gets soaked in boiling water, which produces the bubbly sound that Indonesians express as ‘klok klok’ sound.
Sofiah (70) is one of the locals who sell the mi ongklok, which is different to other noodle soups considering that the broth is made from thick starch and is then mixed with ebi and chicken broth. The soft and thin noodles are then soaked in the rich tasty broth.
The tasty broth is more of the sweeter side, which corroborates to other dishes that come from Central Java. It is also uniquely served with three chicken satay on the side, unlike other noodle dishes that incorporates chicken or meat cuts inside the main noodle bowl.
According to Sofiah, mi ongklok is a traditional noodle dish that has lasted for several ages. What makes it even more special is the environment where the noodle is eaten, the nearly zero degrees freezing temperature of Dieng.
“This fits really well to heat up your body,” said Sofiah at her restaurant located in Arjuna Street, Banjarnegara, Central Java on Saturday, August 4. She sells her mi ongklok for Rp15,000 for a single portion and the satay on the sides, which is very much affordable.
FRANCISCA CHRISTY ROSANA