Mie Aceh is a typical spicy noodle dish of Aceh in Indonesia. Thick yellow noodles with sliced beef, mutton or seafood (shrimp and squid) served in a savory and spicy soup of a kind. Mie Aceh is available in two types, Mie Aceh Goreng (fried and dried) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with emping, pieces of onion, cucumber, and lime.
material
200 g of mutton
750 ml of water
1 bay leaf
300 g of wet noodles (mi hokkien), brewed with hot water, drain
4 cloves of garlic, thinly sliced
3 grains of red onion, thinly sliced
1 tomato, cut into pieces
300 ml beef broth
50 g bean sprouts, lunch
50 g cabbage, thinly sliced
1 ½ tbsp of Sweet Sauce Bango
½ tbsp salt
1 tsp sugar
½ tsp vinegar
1 spring onion, cut 1 cm
3 tbsp oil, for sauteing
Ground spices
6 onion grains
4 cloves garlic
4 pieces of red pepper, seeded
2 cm turmeric, burned
1 cardamom grain
¼ teaspoon cumin
½ tsp pepper white powder
Cucumber pickle, mix well
3 pieces of cucumber, seeded, cut into small pieces
1 tsp sugar
1 teaspoon vinegar
½ tsp salt
Supplementary Dishes
100 g pieces ready to eat
2 tablespoons fried onion
How to cook
Boil goat meat, water, and bay leaf. After mature goat meat, defecate. Cut the 2 cm dice. Set aside.
Saute garlic, onion, and spice puree until fragrant. Add the goat meat, mix well.
Add tomatoes, sprouts and cabbage. Cook until wilted.
Add sweet soy sauce, salt, granulated sugar, beef broth, and vinegar. Cook until the spices soak.
Enter the noodles, mix well. Continue cooking until cooked. Sprinkle with scallions, stir.
Tata Mie Aceh on a serving plate. Serve with pickled cucumber, emping, and sprinkle with fried onions.