Nestled in the highlands of East Java, the city of Malang is not only a gateway to majestic volcanoes but also a haven for food lovers. While its cool climate and natural beauty are well-known, a trip to this city is incomplete without indulging in its rich culinary scene. Two dishes, in particular, stand out and have earned legendary status: Bakso Malang and Cwie Mie. Bakso Malang is more than just a meatball soup; it’s a symphony of flavors and textures, a complete meal served in a single bowl. This iconic dish features a clear, savory broth filled with a variety of meatballs, fried wontons, noodles, and tofu, creating a comforting and delicious experience. The meatballs themselves are tender and flavorful, made from a perfect blend of ground beef and tapioca flour. This combination of ingredients, from the crispy fried snacks to the soft noodles, makes Bakso Malang a culinary masterpiece that embodies the essence of Javanese comfort food.
The history of Bakso Malang is as rich as its broth. It is believed to have originated from Chinese-Indonesian culinary traditions, evolving over time to incorporate local tastes and ingredients. The dish is characterized by its wide variety of accompaniments, which set it apart from other types of bakso found across Indonesia. A typical bowl includes fine rice vermicelli, various types of meatballs (both coarse and fine), siomay (steamed fish dumplings), fried wontons, and fried tofu. For many locals, a street vendor’s cart or a small, humble eatery is the best place to enjoy this dish. These vendors, often found on nearly every street corner, are the heart and soul of Malang‘s food culture. Take, for example, the popular “Bakso President” establishment in Malang, which has been a local favorite for decades. The restaurant, which was founded in 1977, is a testament to the enduring popularity and quality of this beloved dish. The secret to its flavor lies in the slow-simmered beef broth, often prepared overnight to achieve a deep, rich taste.
While Bakso Malang may steal the spotlight, Cwie Mie is another essential culinary experience. Cwie Mie is a dish that showcases the city’s unique take on Chinese-Indonesian noodles. It consists of a bowl of fine, springy egg noodles topped with minced chicken, fried wontons, pickled cucumbers, and a sprinkle of chopped scallions. What makes Cwie Mie unique is its simplicity and the balance of its flavors. The savory minced chicken provides a perfect contrast to the freshness of the pickles, while the crispy wontons add a delightful crunch. Often, the dish is served with a small bowl of chicken broth on the side, allowing diners to customize their meal to their liking. This dish is believed to have been a staple in Malang since the 1960s, a testament to the enduring influence of Chinese culinary traditions in the city. A famous Cwie Mie stall on Jalan Raya Soekarno Hatta, which operates from 10:00 AM to 9:00 PM every day except Friday, is known for its original recipe that has been passed down through generations. These culinary gems are more than just food; they are a part of Malang‘s identity. From the warmth of a bowl of Bakso Malang on a cool evening to the satisfying simplicity of Cwie Mie, these dishes offer a true taste of the city’s heart and soul.