Mie lethek is a product of mie which is made from tapioca and gaplek. Gaplek is original food from Yogyakarta, especially from Bantul. Unfortunately, there are only little the younger who know about what is actually Gaplek? Instead, the elders know about Gaplek so well. Gaplek has become primary food since colonization before it is subtituted by rice. Perhaps, Gaplek is odd for the readers, that is me as well. Gaplek is the Javanese word. Then, I look for some information about Gaplek. Gaplek is made from cassava, the sliced dried root of cassava. The cassava is harvested, peeled, sliced into pieces ( 6 to 8 inches long), and dried in the sun for 1 to 3 days.
Mie Letek is made without coloring and additive substance. Initially, Mie Lethek is produced by people in Srandakan, Bantul, Yogyakarta. The color of mie lethek is little bit brown, dark, and not clear. That is why people often call Mie “Lethek”. Lethek comes from Javanese, it means dullnes. Nonetheless, after Mie Lethek is processed for kind of menu along with seasoning such as pepper, salt, coriander, etc, "Voila" mie lethek becomes delicious meal.
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| Gaplek |
Mie Lethek becomes interesting to be discussed because it is interesting for ex-president of United States, Obama. He visited Bumi Langit restaurant after visited
Becici peak during his vacation in Yogyakarta. According the information of the owner, primary menu for Obama and his entourage are urap Bali (vegetable), soup of Gurame fish, and eggplant sauce. Not only Susu Murbei but also fermentation of lemongrass and mint leaves are served to accompany primary menu. The owner of Bumi Langit restaurant declare that they (obama and his entourage) like fried Mie Lethek very much.
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| Urap |
The Making Process of "Mie Lethek" is quite unique
Tapioca and Gaplek as raw material to make Mie Lethek are mixed using traditional grinder. The grinder shape looks like big cylinder. To use the grinder is involved eight employees. There is a unique thing from this process, a cow help eight employees to actuate the traditional grinder. After all the material is mixed perfectly, the dough is steamed upon fireplace. The dough is mixed again to make sure that water content is proper, it is steamed again. The next process is to mold and to spread out under the sun to dry up (it needs about 18 hours, that is why the production in the rain season is decrease). The texture of Mie Lethek is elastic, like rice noodle but the color is dull. The employees still use traditional way among the blooming technology. And I think, it can be the reason that makes Mie Lethek more special. The factory in Sandraan where the Mie Lethek is originally processed has been build more than 50 years.
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| Making Process of Mie Lethek |
Location of Factory to Process Mie Lethek
Dusun Bendo, Desa Trimuri, Kecamatan Srandakan, Bantul
Location Recommended Stall/Restaurant for Processed Mie Lethek
Mie Lethek Mbah Mendes 1: Sorobayan, Gadingsari, Kecamatan Sanden, Bantul
Mie Lethek Mbah Mendes 2: Jl. Parangtritis km 22
Mie Lethek Kang Sum 1: Arround Imogiri Market, Bantul (near from Complex of the Kings of Mataram Tombs in Imogiri)
Mie Lethek Kang Sum 2 : Jl Ring Road Utara, Maguwoharjo, Depok, Sleman, Yogyakarta (0274-4477944), 08122940055
Menu Olahan Mie Lethek
Fried Mie Lethek
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| Fried Mie Lethek |
Java Boiled Noodles
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| Java Boiled Noodle |
Do you want to try this food? See in Indonesia, especially in Bantul, Yogyakarta, it will be an honor to welcome you in my beloved country.
See you in the next article.
