Mie lethek

Traditional Javanese noodle made from cassava and gaplek

Mie lethek is a traditional noodle dish originating from the Yogyakarta region on the island of Java, Indonesia. The name "lethek" translates to "dirty" in the Javanese language, referring to the noodles' unappealing brownish color, which is a result of the natural ingredients used in its production. Despite its name, mie lethek is a beloved culinary staple known for its unique texture and flavor.

Ingredients and Preparation

Proses Pembuatan Mie Lethek Srandakan Bantul

Mie lethek is primarily made from cassava flour and gaplek, which is dried cassava. Unlike other noodles that use wheat flour, mie lethek's base ingredients give it a distinctive chewy texture and a slightly earthy taste. The production process is labor-intensive and traditionally done by hand, although some producers have adopted mechanized methods.

The preparation begins with the soaking of cassava and gaplek to soften them. The softened mixture is then ground into a paste, which is kneaded and rolled into thin sheets. These sheets are cut into strips to form noodles. The noodles are then dried under the sun, which contributes to their characteristic color and texture.

Culinary Uses

Mie lethek served with vegetables and spices

Mie lethek is versatile and can be used in various dishes. It is commonly served stir-fried with vegetables, meat, and spices, or in a soup. The noodles absorb flavors well, making them an excellent base for rich and spicy sauces typical of Javanese cuisine.

A popular way to enjoy mie lethek is in a dish called "mie lethek goreng," where the noodles are stir-fried with garlic, shallots, chili, and a choice of protein such as chicken or shrimp. Another variation is "mie lethek kuah," a noodle soup that combines the noodles with a savory broth, often garnished with fried shallots and fresh herbs.

Cultural Significance

Mie lethek holds cultural significance in the Yogyakarta region, where it is considered a traditional food that reflects the local heritage. The dish is often associated with rural communities and is a staple in local markets and food stalls. It is also a symbol of resilience, as the production of mie lethek has been maintained through generations despite the rise of modern, industrially produced noodles.

Production Centers

The production of mie lethek is concentrated in the Bantul Regency, particularly in the Srandakan area. Here, small family-run businesses continue to produce the noodles using traditional methods. These producers often welcome visitors to observe the noodle-making process, providing insight into the cultural and historical aspects of this unique food.

Related Pages

• Javanese cuisine
• Cassava
• Noodles
• Yogyakarta

Mie lethek noodles drying in the sun