Mie lethek gets its name from the noodle’s muddy color. Instead of the usual flour used in Chinese-style noodles, the basic ingredients for mie lethek comes from a mixture of tapioca flour and gaplek or the sliced dried cassava roots with no preservatives used.
Gaplek is a staple dish of the people from the desolate mountainous region in the southern part of Central Java where it is consumed as a substitute to rice during the colonial days.
The noodle factory started in 1940 and now the second generation has taken it over. After a 20 year halt, it reopened because he heard the healthy things from tapioca flour.
The production methods are still highly manual.
The workers came from the local villages and even though they are working under such strenuous condition and intense labor, they happen to be content with how they live their lives every day and with their seemingly inadequate wage ñ of course, from our point-of-view.
Another interesting aspect in the production process is the part where they use a cow to rotate the heavy stone cylinder to grind the flour.
With it’s traditional techniques and manual labors, the factory still plays an important role as the producer of noodles in and around Bantul and Yogyakarta.
PABRIK MIE BENDO | Dusun Bendo, Desa Trimurti, Kecamatan Srandakan, Kabupaten Bantul, Daerah Istimewa Yogyakarta