📝 About This Recipe
Hailing from the northernmost tip of Sumatra, Mie Aceh is a legendary Indonesian noodle dish renowned for its thick, curry-like sauce and complex spice profile. Unlike many Indonesian noodles that lean sweet, this version is intensely savory, featuring a robust blend of cumin, cardamom, and star anise that reflects the region's historical trade influences. Whether served 'Goreng' (dry) or 'Tumis' (semi-gravy), it offers a luxurious, warming experience that is truly unique to Acehnese culture.
🥗 Ingredients
The Noodles and Protein
- 400 grams Yellow egg noodles (thick variety, pre-blanched if fresh)
- 150 grams Beef chuck or brisket (boiled until tender and thinly sliced)
- 100 grams Fresh shrimp (peeled and deveined)
- 300 ml Beef broth (reserved from boiling the beef)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 4 cloves Garlic
- 5 pieces Dried red chilies (soaked in hot water)
- 3 pieces Fresh red chilies
- 2 cm Ginger (peeled)
- 1 teaspoon Coriander seeds (toasted)
- 1/2 teaspoon Cumin seeds (toasted)
- 1/2 teaspoon Black peppercorns
Stir-Fry and Seasoning
- 50 grams Cabbage (shredded)
- 50 grams Bean sprouts (tails removed)
- 1 medium Tomato (cut into wedges)
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 1 teaspoon Salt and Sugar (or to taste)
- 3 tablespoons Cooking oil
For Garnish
- 1 handful Emping (melinjo nut crackers)
- 2 tablespoons Pickled shallots and chilies (Acar)
- 1 tablespoon Fried shallots (for topping)
- 1 wedge Lime
👨🍳 Instructions
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1
Prepare the spice paste by blending shallots, garlic, chilies, ginger, coriander, cumin, and peppercorns with a splash of oil until a very smooth, vibrant red paste forms.
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2
Heat 3 tablespoons of oil in a large wok or deep skillet over medium-high heat.
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3
Sauté the spice paste for about 5-7 minutes. It is crucial to cook it until the oil separates (pecah minyak) and the raw smell disappears, giving way to a deep, earthy aroma.
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4
Add the sliced boiled beef and fresh shrimp to the wok. Stir-fry for 2 minutes until the shrimp begins to turn pink.
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5
Pour in the beef broth and bring to a gentle simmer. Let the flavors meld with the meat for 3 minutes.
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6
Add the shredded cabbage and tomato wedges. Stir briefly until the cabbage begins to wilt.
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7
Add the yellow egg noodles to the wok. Carefully toss the noodles to ensure they are evenly coated with the thick spice gravy.
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8
Season with sweet soy sauce, salt, and a pinch of sugar. Adjust the seasoning to balance the heat of the spices.
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9
Add the bean sprouts last to maintain their crunch. Stir for just 30-60 seconds.
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10
Continue cooking until the broth has reduced to your liking. For 'Mie Aceh Tumis', leave a generous amount of thick gravy; for 'Mie Aceh Goreng', cook until the liquid is mostly absorbed.
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11
Turn off the heat and transfer the noodles to a serving plate.
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12
Garnish generously with fried shallots, emping crackers, and a side of pickled shallots. Serve immediately with a lime wedge on the side.
💡 Chef's Tips
For the most authentic flavor, use a heavy cast iron wok which allows for 'wok hei' or the breath of the wok. If you cannot find fresh yellow noodles, use dried egg noodles but ensure they are cooked al dente before stir-frying. Don't skip the pickled shallots (Acar); the acidity is essential to cut through the richness of the spices. To make it extra luxurious, some traditional cooks add a small amount of crab or mutton instead of beef.
🍽️ Serving Suggestions
Serve with a tall glass of Es Timun Serut (shredded cucumber ice) to cool the palate. Pair with Emping crackers for a bitter, nutty crunch that complements the spicy gravy. Add a side of hot steamed rice if you want to enjoy the extra sauce 'Aceh style'. A fresh lime squeeze over the noodles just before eating is mandatory to brighten the deep spice notes.