A folk story of noodles

Amid the growing use of advanced technology in the nation's manufacturing industry, a cottage industry in Srandakan, Bantul, still employs men and beasts for the production of noodles -- locally known as mie lethek (dirty noodles).

Local people call it mie lethek because of its grayish color.

The dripping sweat from the men's bodies and the bellowing cow are all we can see in the production of the noodles.

The men have been producing noodles every day at the place since 1940.

With the help of a cow, the home industry can produce 500 kilograms of noodles every day.

People in rural areas of Bantul regency are very fond of these noodles, which are also sold at Beringharjo market, some 500 meters north of Yogyakarta Kraton. -- Texts and Photos by Tarko Sudiarno.

Photo A: Noodles

Cow-power is employed to make the dough. Cassava flour is mixed with other ingredients using a cylindrical stone that is moved by the cow. A worker, called Sehu, is assigned to monitor the process.

Photo B: Noodles

Four workers labor to press the dough with a traditional device. Some of them jump from one position to another throughout the process, reminiscent of monkeys jumping from one branch of a tree to another while playing in the forest.

Photo C: Noodles

The pressed dough is then delivered through a wooden pipe into a steel container where the dough is turned into noodles. The noodles are seen coming out of the bottom of the container.

Photo D: Noodles

Wet noodles are then dried in a traditional oven.

Photo E: Noodles

After being dried in the oven, the noodles are laid out in the open air to dry out further.

Photo F: Noodles

A worker takes a meal during a break.

Photo G: Noodles

Using an old-fashioned bicycle, an old woman delivers noodles to distributors, who sell them for Rp 4,000 per kilogram.