Ingredients with Measurements:
- 500g of dried egg noodles
- 500g of beef, cut into small pieces
- 2 liters of water
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons of ground turmeric
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of chili powder
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of fish sauce
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the beef and cook for 30 minutes until tender. Remove the beef from the pot and set aside.
3. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the turmeric, cumin, coriander, chili powder, salt, and sugar. Stir well and cook for 1-2 minutes until fragrant.
5. Add the beef to the wok and stir well to coat with the spices.
6. Add the soy sauce and fish sauce and stir well.
7. Add the cooked noodles to the wok and stir well to combine with the beef and spices.
8. Serve the Mie Aceh hot, garnished with fresh cilantro leaves and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken or shrimp can be used instead of beef.
- Rice noodles can be used instead of egg noodles.
- If fish sauce is not available, you can use oyster sauce or soy sauce instead.
Variations:
- Add vegetables such as carrots, bell peppers, and cabbage to the dish.
- Use different types of noodles such as udon or soba noodles.
- Add a boiled egg to the dish for extra protein.
Tips and tricks:
- To make the dish spicier, add more chili powder or fresh chili peppers.
- If the dish is too dry, add a little bit of water or chicken broth to the wok.
- To make the dish more flavorful, marinate the beef in the spices for a few hours before cooking.
Storage instructions:
Store the Mie Aceh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mie Aceh in a wok or large skillet over medium heat until heated through.
Presentation ideas:
Serve the Mie Aceh in individual bowls, garnished with fresh cilantro leaves and lime wedges.
Garnishes:
Fresh cilantro leaves and lime wedges.
Pairings:
Serve the Mie Aceh with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the dish is too salty, add a little bit of sugar to balance out the flavors.
- If the dish is too spicy, add a little bit of coconut milk or cream to mellow out the heat.
Food safety advice:
Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
Food history:
Mie Aceh is a popular noodle dish from Aceh, Indonesia. It is known for its spicy and flavorful broth and is often served with beef or seafood.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve the Mie Aceh hot, garnished with fresh cilantro leaves and lime wedges.
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Region: Indonesian