Mie aceh: Difference between revisions

Mie Aceh
	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 or beef) or seafood (shrimp and fish), curry-like spices, celery, scallion, shallot
Variations	Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soupy)
	Media: Mie Aceh;

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Mie aceh or mi aceh is an Acehnese curried spicy noodle dish, specialty of Acehnese people from Aceh region, Indonesia.^[1]

History

Mie Aceh demonstrate the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup obviously was the influence of neighboring Indian cuisine, while the noodle was Chinese influence. The preference to mutton, goat meat or beef demonstrate their Islamic value that requires halal food stuff. While the preference to seafood suggests Aceh geographic location surrounded by Malacca strait, Andaman Sea and Indian 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 as Malaysia and Australia.

Ingredients

The thick yellow noodle are served with slices of beef, goat meat or seafood, such as shrimp or crab. They are served in rich, hot and spicy curry-like soup. The bumbu spice mixture consist of black pepper, red chili pepper, shallot, garlic, cardamom, caraway, cumin and star anise.^[2] The noodle and spices are cooked with bean sprouts, tomato, cabbage and celery. Mie Aceh usually uses thick yellow noodles, in similar size to Japanese udon noodle. To ensure its authenticity, most of mie Aceh restaurant's noodles are home made.

Variations

Mie Aceh is available in two variations; mie aceh goreng, which is stir-fried and dry, and mie aceh kuah which is soupy. The noodle is also available in two options of ingredients; meat either beef or mutton, or seafood either shrimp or crab. Aceh noodle is usually sprinkled with fried shallot, and served with emping, slices of shallots, cucumber, and dash of kaffir lime.

References

^ "Aceh Noodle (Mie Aceh)". Indonesia Foods. Retrieved May 23, 2014.
^ Ni Luh Made Pertiwi F (June 16, 2012). "Hmm... Kaldu Berempah Mi Aceh" (in Indonesian). Kompas.com. Retrieved May 23, 2014.

External links

[1] "Aceh Noodle (Mie Aceh)". Indonesia Foods. Retrieved May 23, 2014.

[2] Ni Luh Made Pertiwi F (June 16, 2012). "Hmm... Kaldu Berempah Mi Aceh" (in Indonesian). Kompas.com. Retrieved May 23, 2014.

[1]

[2]

@@ Line 21: / Line 21: @@
 | publisher=Indonesia Foods
 | accessdate=May 23, 2014 }}</ref>
+==History==
+Mie Aceh demonstrate the cultural history of Acehnese people and foreign influences that formed the [[Aceh]] region and its historic role as major port in the region. The [[curry]]-based soup obviously was the influence of neighboring [[Indian cuisine]], while the [[noodle]] was [[Chinese cuisine|Chinese]] influence. The preference to mutton, goat meat or beef demonstrate their [[Islamic]] value that requires [[halal]] food stuff. While the preference to seafood suggests Aceh geographic location surrounded by [[Malacca strait]], [[Andaman Sea]] and [[Indian 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 as [[Malaysia]] and [[Australia]].
 ==Ingredients==
-[[File:Mie Aceh Restaurant.jpg|thumb|left|Mie Aceh restaurant, usually they also offers Aceh style [[nasi goreng]] and [[roti cane]].]]
+[[File:Mie Aceh Restaurant.jpg|thumb|left|Mie Aceh restaurant, usually they also offers Aceh style [[nasi goreng]] and [[roti cane]]]]
 The thick yellow noodle are served  with slices of [[beef]], [[goat meat]] or seafood, such as [[shrimp]] or [[crab]]. They are served in rich, hot and spicy [[curry]]-like soup. The ''[[Bumbu (seasoning)|bumbu]]'' spice mixture consist of [[black pepper]], red [[chili pepper]], [[shallot]], [[garlic]], [[cardamom]], [[caraway]], [[cumin]] and [[star anise]].<ref>{{cite web
 | title=Hmm... Kaldu Berempah Mi Aceh
@@ Line 35: / Line 37: @@
 ==Variations==
+[[File:Aceh fried noodles.JPG|thumb|left|Mie Aceh goreng]]
-Mie Aceh is available in two variations; ''mie aceh goreng'' (fried and dry) and ''mie aceh kuah'' (soupy). Also two options of ingredients; meat (beef or mutton) or seafood (shrimp or crab). Usually sprinkled with fried [[shallot]], and served with [[emping]], slices of shallots, [[cucumber]], and dash of [[kaffir lime]].
+Mie Aceh is available in two variations; ''mie aceh goreng'', which is stir-fried and dry, and ''mie aceh kuah'' which is soupy. The noodle is also available in two options of ingredients; meat either beef or mutton, or seafood either shrimp or crab. Aceh noodle is usually sprinkled with fried [[shallot]], and served with [[emping]], slices of shallots, [[cucumber]], and dash of [[kaffir lime]].
-==History==
-Mie Aceh demonstrate the cultural history of Acehnese people and foreign influences that formed the [[Aceh]] region and its historic role as major port in the region. The [[curry]]-based soup obviously was the influence of neighboring [[Indian cuisine]], while the [[noodle]] was [[Chinese cuisine|Chinese]] influence. The preference to mutton, goat meat or beef demonstrate their [[Islamic]] value that requires [[halal]] food stuff. While the preference to seafood suggests Aceh geographic location surrounded by [[Malacca strait]], [[Andaman Sea]] and [[Indian 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 as [[Malaysia]] and [[Australia]].
 ==See also==