Emie (medan Boiled Noodles)

Ingredient

• 600gr Wet Yellow Noodles (Boiled)

Ingredients for the gravy – the first seasoning

• 500 gr prawn head
• 5 sheets of bay leaf
• 1 lemongrass stalk (crushed)
• 1 segment of galangal (geprek)
• 3 cm cinnamon
• 3 cloves
• 3 pcs cardamom
• 2 pcs of flower
• 2 liters of water

Ingredients for the Sauce – Second Seasoning

• 5 cloves of red onion
• 5 cloves bwng pth
• 4 pcs candlenut
• 1 piece of ginger
• 1/2 tsp cumin
• 1/2 tsp nutmeg powder
• 1 tsp coriander
• 50 gr ebi (soak in hot water)

Ingredients for the Sauce – Third Seasoning

• 1.5 tbsp brown sugar
• 3 tbsp sweet soy sauce
• Salt, sugar, stock powder, pepper to taste

Thickening Flour

• (3 Tbsp Maizena + 2 Tbsp Sago Flour Mixed with Water)

Toppings

• 1 pc big white tofu (cut into 2 and fried)
• 2 pcs potatoes (boiled and cut)
• 200gr peeled small prawns (coated with salt, pepper, mushroom broth, cornstarch and fried dry)
• 3 hard-boiled eggs (split 2)
• 200 gr bean sprouts (boiled) I skip
• Fried onions to taste
• Celery (coarsely chopped)
• 2 limes (split 4)
• Fried emping to taste
• Fried crackers to taste
• Fine chili sauce (boiled cayenne pepper + onion pth, finely blended)

How to cook gravy

• 1. Blend the second spice until smooth (set aside)
• 2. Saute the first and second spices except for water until fragrant and cooked, pour in the water, cook until fragrant, about 30-45 minutes over low to medium heat like cooking broth.
• 3. Once cooked, turn off the heat, strain the sauce, leave the water
• 4. Turn on the fire again, add the third seasoning, taste for taste, if you have it, add the thickened flour, stir until it boils, turn off the heat and ready to serve

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