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Mie Belitung: The Yellow Prawn Noodle

Mie Belitung is the defining preparation of Belitung Island (known internationally from the novel and film Laskar Pelangi / Rainbow Troops, set there) — a noodle preparation that reflects the island's identity as a tin-mining centre whose Chinese Hakka workers created a culinary hybrid over 200 years of settlement. The noodle itself is a yellow egg noodle (the Hakka Chinese contribution); the soup is a rich, bright orange prawn stock built from whole prawn heads roasted and simmered with tomato, shallot, and a little sugar — a flavour profile not found in any other Indonesian regional noodle tradition. Served with sliced potato, tofu, prawn crackers, cucumber, and boiled prawn.

Overview

Mie Belitung — Belitung Island's Signature Tomato-Prawn Noodle

Source

Indonesian Deep Extraction — Batch 15

Cross-Cuisine Parallels
  • Penang char kway teow (Hakka Chinese diaspora noodle with local ingredients), Singapore laksa (similar Chinese-Malay hybrid noodle architecture), Vietnamese bún riêu (crab/tomato broth noodle — simila
Mie Belitung is the defining preparation of Belitung Island (known internationally from the novel and film Laskar Pelangi / Rainbow Troops, set there) — a noodle preparation that reflects the island's identity as a tin-mining centre whose Chinese Hakka workers created a culinary hybrid over 200 years of settlement. The noodle itself is a yellow egg noodle (the Hakka Chinese contribution); the soup is a rich, bright orange prawn stock built from whole prawn heads roasted and simmered with tomato, shallot, and a little sugar — a flavour profile not found in any other Indonesian regional noodle tradition. Served with sliced potato, tofu, prawn crackers, cucumber, and boiled prawn. Cuisine Browse all Mie Belitung is the defining preparation of Belitung Island (known internationally from the novel and film Laskar Pelangi / Rainbow Troops, set there) — a noodle preparation that reflects the island's identity as a tin-mining centre whose Chinese Hakka workers created a culinary hybrid over 200 years of settlement. The noodle itself is a yellow egg noodle (the Hakka Chinese contribution); the soup is a rich, bright orange prawn stock built from whole prawn heads roasted and simmered with tomato, shallot, and a little sugar — a flavour profile not found in any other Indonesian regional noodle tradition. Served with sliced potato, tofu, prawn crackers, cucumber, and boiled prawn. techniques →
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