📝 About This Recipe
Originating from the vibrant culinary landscape of Medan, North Sumatra, Mie Keling is a magnificent testament to the fusion of Indian-Muslim and Indonesian cultures. This dish features chewy yellow noodles bathed in a thick, velvety sweet-and-savory gravy enriched with aromatic spices like star anise and cinnamon. Topped with a colorful array of crispy fritters, boiled eggs, and fresh vegetables, it offers a complex symphony of textures and deep, earthy flavors that define the 'Peranakan Kling' heritage.
🥗 Ingredients
The Noodles and Base
- 500 grams Fresh Yellow Egg Noodles (blanched briefly in hot water)
- 150 grams Bean Sprouts (roots removed and blanched)
- 1.2 liters Beef or Lamb Stock (homemade for best flavor)
Aromatic Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic
- 2 cm Ginger (peeled)
- 2 tablespoons Dried Shrimp (Ebi) (soaked in warm water and drained)
- 3 pieces Candlenuts (toasted)
The Gravy Seasoning
- 2 pieces Star Anise
- 1 piece Cinnamon Stick (about 3cm long)
- 4 tablespoons Sweet Soy Sauce (Kecap Manis)
- 2 tablespoons Palm Sugar (finely grated)
- 150 grams Sweet Potato (boiled and mashed into a smooth paste for thickening)
- 1 tablespoon Cornstarch (dissolved in a little water)
Toppings and Garnishes
- 2 pieces Hard-boiled Eggs (halved)
- 2 blocks Fried Tofu (cubed)
- 1/2 piece Cucumbers (diced small)
- 1 handful Emping Crackers (melinjo nut crackers)
- 2 tablespoons Fried Shallots (for garnish)
- 2 stalks Celery Leaves (finely chopped)
- 10 pieces Green Bird's Eye Chilies (pickled in vinegar for serving)
👨🍳 Instructions
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1
Begin by preparing the spice paste: blend the shallots, garlic, ginger, toasted candlenuts, and soaked dried shrimp with a splash of water until it forms a smooth, fragrant paste.
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2
Heat 3 tablespoons of oil in a large pot over medium heat. Sauté the spice paste along with the star anise and cinnamon stick until the oil starts to separate and the aroma fills the kitchen (about 5-7 minutes).
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3
Pour in the beef or lamb stock and bring the mixture to a gentle boil.
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4
Stir in the mashed sweet potato. This is the traditional secret to achieving the signature thick, velvety texture of Mie Keling gravy.
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5
Add the sweet soy sauce, palm sugar, salt, and white pepper. Stir well to combine and let it simmer for 15 minutes to allow the spices to infuse deeply.
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6
Taste the gravy; it should be a perfect balance of savory and sweet. If you prefer a thicker consistency, stir in the cornstarch slurry and cook for another 2 minutes until glossy.
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7
Prepare the noodles: blanch the yellow noodles and bean sprouts in boiling water for 30 seconds, then drain thoroughly.
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8
Divide the blanched noodles and bean sprouts into four deep serving bowls.
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9
Ladle the piping hot, thick gravy generously over the noodles until they are almost submerged.
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10
Arrange the toppings: place the fried tofu cubes, half a boiled egg, and diced cucumbers on top of each bowl.
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11
Garnish with a liberal sprinkle of fried shallots and chopped celery leaves.
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12
Serve immediately while hot, accompanied by emping crackers and pickled green chilies on the side for an acidic kick.
💡 Chef's Tips
For the most authentic flavor, use a combination of beef stock and a little bit of prawn head stock to add extra depth. Always mash the sweet potato until completely smooth to avoid lumps in your gravy; a blender can help with this. If you cannot find fresh yellow noodles, dried egg noodles work, but be careful not to overcook them as they need to stand up to the heavy gravy. Adjust the amount of sweet soy sauce (kecap manis) at the end to reach your desired level of caramel-like sweetness. Don't skip the fried shrimp (ebi) in the paste, as it provides the essential umami backbone characteristic of Medan cuisine.
🍽️ Serving Suggestions
Pair with a tall glass of iced Teh Tarik (pulled tea) to complement the spice profile. Serve with a side of extra sambal hijau (green chili sambal) for those who enjoy higher heat levels. Add a squeeze of calamansi lime just before eating to brighten the heavy flavors of the gravy. Serve as a hearty weekend lunch or a comforting dinner during rainy weather.