Mie Aceh
Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.
Photo: Rizkyrachma — Own work · CC0 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.
5 étapes
Blend shallots, garlic and chilli and fry with curry powder and ground spices until fragrant.
Add the chosen protein and cook until nearly done, then add tomato and cabbage.
Add noodles, soy sauce and 250–500 ml stock depending on whether a dry or soupy version is desired.
Toss or simmer until noodles absorb the spice base and the protein is safely cooked.
Finish with spring onion and lime and serve with the traditional garnishes.
Serve with pickled shallots, cucumber, lime, fried shallots and emping crackers.
Pour inviter cette excellence à votre table, l'étape suivante est la planification de votre service.
Un échange direct pour définir la sélection du menu, le déroulement de l'événement et le ton du service est le meilleur moyen de commencer.