 A plate of Mie Aceh | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Aceh |
| Serving temperature | Hot |
| Main ingredients | Noodle,meat (goat meat orbeef) orseafood (shrimp and fish), curry-likespices,celery,scallion,shallot |
| Variations | Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soupy) |
Mie aceh ormi aceh ("Aceh noodle") is anAcehnese curriedspicynoodle dish.
The thick yellow noodles are served with slices ofbeef,goat meat,lamb,mutton, andseafood, such asshrimp orcrab. They are served in rich, hot and spicycurry-like soup. Thebumbu spice mixture consist ofblack pepper, redchili pepper,shallot,garlic,cardamom,caraway,cumin andstar anise.[1] The noodle and spices are cooked withbean sprouts,tomato,cabbage andcelery. Mie Aceh usually uses thickyellow noodles, in similar size to Japaneseudon noodle and Italianspaghetti pasta.
To ensure its authenticity, most of mie Aceh restaurant's noodles are home made.[citation needed]
Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed theAceh region and its historic role as major port in the region. Thecurry-based soup was an influence of the neighboringIndian cuisine, while thenoodle wasChinese influence. The preference to mutton, goat meat and beef demonstrates theirIslamic value that requires the food to behalal. While the preference to seafood suggests Aceh geographic location surrounded byMalacca strait,Andaman Sea andIndian Ocean, also the way of life of majority of the Aceh population as traders, farmers and fishermen. Today, mie aceh eating establishments could be found in most of Indonesian major cities, and also neighboring countries such asMalaysia,Singapore, andAustralia.
Mie Aceh is available in two variations;mie aceh goreng, which is stir-fried and dry, andmie aceh kuah which is soupy. The noodle is also available in two options of ingredients; meat either beef, lamb or mutton, or seafood either shrimp or crab. Aceh noodle is usually sprinkled with friedshallot, and served withemping, peanuts, slices of shallots,cucumber, and dash ofkaffir lime.
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| Soups |
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| Blood soups | |
| Bean soups | |
| Cheese soups | |
| Cream and yogurt soups | |
| Fruit soups | |
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| Nut soups | |
| Vegetable soups |
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