Things to know about Mie Goreng Aceh Recipe
This dish is locally known as Mie Aceh, and it originated from the special administrative region of Aceh, located in the northernmost region of Sumatra island. This dish is believed to be a result of decades of cultural assimilation between the local Aceh dish and foreign influences like from the middle east and the Chinese. This dish is a unique combination of sweet, spicy, and savory. There are two main variants of the dish, Goreng (stir-fried) and Kuah (soup).
This dish is very popular in Indonesia, to the point that Indomie—one of the largest brands of instant noodles in Indonesia and worldwide—created a Mie Goreng Aceh variant for their instant noodle. Historically, Aceh is well known as one of the major port cities on Sumatra Island, strategically located near the Malacca Strait. This brings in a lot of cultural influences from other parts of the world, from China to the Middle East. This influenced the dish in many ways, the thick curry-like sauce is based on Indian dishes, the noodle used is based from China, and the addition of beef and lamb came from the Middle east. The main point is the use of traditional Aceh spices like turmeric, cumin, cardamom, and other spices.
Savory Indonesian Traditional Spicy Noodle Stir-fry from Aceh. Authentic Recipe of Mie Goreng Aceh.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Dried Egg Noodles – Mie Kuning Cooked and boiled
- 75 grams (2.65 oz) Shrimp Peeled, deveined
- 75 grams (2.65 oz) Calamari Cut into rings
- 50 grams (1.76 oz) Bean Sprout
- 50 grams (1.76 oz) Cabbage Finely sliced
- 1 pc Tomato Remove the seeds, julienne
- 2 pcs Shallot Onion
- 1 clove Garlic
- 1 stick Scallion
- 1 stick Celery Leaf
- 2 tbsp Indonesian Sweet Soy Sauce – Kecap Manis
- 1 tsp White Vinegar
- ½ tsp Chicken Bouillon Powder
- 1 tsp Salt
- ¼ tsp Ground White Pepper Powder
- 1 pc Bay Leaf
- 1½ cups Water
- 3 tbsp Vegetable Oil
- 5 pcs Shallot Onion
- 3 cloves Garlic
- 3 pcs Red Bird’s Eye Chili Pepper
- 1 cm Turmeric – Curcuma Longa Peeled
- 2 pcs Cardamom
- ¼ tsp Ground Cumin Powder
- ¼ tsp Aniseed
- Into a food processor, add the ingredients for the blended spices and blend into a smooth consistency.
- Thinly slice the shallot, garlic, scallion, and celery leaves.
- Prepare a large wok, add vegetable oil and bring it to heat.
- Fry the shallot, garlic, and the blended spices until fragrant.
- Add the shrimp and calamari to the wok, cook for a few minutes and mix well.
- Add the cabbage, beansprouts, and tomatoes and cook until wilted and tender.
- Add the egg noodles, alongside the water (see ingredient quantity above), and do not forget the bay leaf.
- Add the Indonesian sweet soy sauce, vinegar, bouillon powder, pepper, and salt. Mix well and cook until the water is reduced, and the sauce is thick. Adjust the taste to your liking.
- Lastly, before finishing the dish, add the thinly sliced scallions and celery leaves.
- The dish is done and ready to be served.
You can use other proteins like chicken, beef, or lamb.
This dish is best served with acar timun (pickled cucumber) and emping (melinjo chips).
— Specific Atributes of This Recipe:
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