Indonesian Traditional Technique of Making Mie Lethek

Far in remote of Yogyakarta there is a noodle production house that has been established since the 1940s. Precisely located in Dusun Bendo, Bantul Regency.

The type of noodle produced here is called “Mie Lethek”. Named “Lethek” because of its dull texture and color. In Javanese, lethek means dull.

Mr. Yasir Feri Ismatrada is currently the 3rd generation successor to Mie Lethek Garuda. Previously, this business had stopped in 1982 but finally he was motivated to continue again since he realized the benefits of cassava as a raw material for noodles is good for health.

Interestingly, the process of making this noodle is still done traditionally. All the raw materials are traditional, only made from tapioca flour and cassava. These two basic ingredients are then stirred and pounded with a tool driven by a cow. Next the soft mixed ingredients will be heated in a wood-fired oven.

Even though this noodle is very simple, Mie Lethek is famous everywhere. Even the 6th President of the Republic of Indonesia, Susilo Bambang Yudhoyono, really liked it.

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