Mie Aceh Recipe

Ingredients

• 500g thick yellow noodles
• 250g beef or goat meat, thinly sliced (or shrimp/crab)
• 100g cabbage, shredded
• 50g bean sprouts
• 1 tomato, cut into wedges
• 2 stalks celery, chopped
• 2 green onions, sliced
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp vinegar or a pinch of tamarind paste dissolved in water
• Salt to taste
• Sugar to taste
• Cooking oil
• Water or broth

Spice Paste:

• 6 cloves garlic
• 8 shallots
• 10-15 bird's eye chilies (adjust to taste)
• 3-4 red chilies (for color)
• 3 candlenuts, toasted
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp white pepper powder
• 2 cm ginger
• 1 tsp whole cardamom
• 2 cloves
• 1 star anise

Instructions

1. Blend or grind all spice paste ingredients until smooth. Add a little oil if needed.
2. Heat cooking oil in a large wok or pan over medium heat. Sauté the spice paste until fragrant and the oil separates, about 5-7 minutes.
3. Add the sliced meat (beef/goat/seafood) and cook until browned and half-cooked.
4. Add the cabbage, bean sprouts, tomato, and celery. Stir-fry for 2-3 minutes until vegetables are slightly tender.
5. Pour in enough water or broth to create a saucy consistency (about 200-300ml, depending on desired sauciness). Bring to a boil.
6. Add the sweet soy sauce, vinegar/tamarind paste, salt, and sugar. Stir well and let it simmer for a few minutes to allow flavors to meld.
7. Add the yellow noodles and green onions. Toss everything together, ensuring the noodles are coated with the sauce. Cook until the noodles are tender and the sauce has thickened slightly.
8. Serve hot, optionally garnished with fried shallots and emping crackers.