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.
Foto: Rizkyrachma — Own work · CC0 · Fonti
Ingredienti & Fasi di preparazione
8 ingr.
Cenni storici
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 passaggi
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.
Se vuoi portare questa qualità sulla tua tavola, il prossimo passo è la pianificazione del servizio.
Un contatto diretto per la scelta del menu, lo svolgimento dell'evento e lo stile del servizio è il modo migliore per iniziare.