Aceh Noodle Soup

Ingredient

• 100 gr dry egg noodles
• 50 gr Shrimp, remove head & back, clean.
• 75 gr beef, thinly sliced ​​2
• 1 egg, beaten & scrambled.
• 25 gr Cabbage, coarsely chopped
• 25 gr bean sprouts, remove the ends
• 1 tg scallion, cut into small pieces
• 1 pc medium tomato, diced
• 2 pcs red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 lb bay leaf
• 450 ml of broth
• Salt to taste
• Sugar to taste
• 1/2 Tbsp Sweet Soy Sauce
• Right amount of oil

Ground spices

• 4 pcs Shallots
• 2 cloves of garlic
• 2 pcs curly red chili
• 2 pcs red chili
• 1 pc Cardamom
• 1/8 tsp roasted cumin
• 1 cm Turmeric
• 1/4 tsp Pepper granules

Complementary

• Pickled Cucumber
• Mlinjo chips
• Fried red onion, for sprinkling

How to cook

• 1. Boil enough water, add a little cooking oil. After boiling, add the egg noodles for 2 minutes. Lift & drain
• 2. Heat 3 tablespoons of cooking oil, saute sliced ​​onion & garlic until fragrant. Add the ground spices & bay leaf, stir until the spices are fragrant and cooked.
• 3. Enter the sliced ​​​​meat, cook until the meat changes color. Add the prawns, stir until they change color. Pour the broth, salt & sugar, cook until the gravy boils & shrinks. Turn down the fire.
• 4. Add the scrambled eggs, cabbage, noodles & sweet soy sauce. Stir to taste correction. Finally, add the bean sprouts, tomatoes & scallions, mix well. Cook until the bean sprouts wilt (don't overcook it). Lift.
• 5. Serve immediately Mie Kuah Aceh with its complement.

Location:

Share :