Aceh Noodles Recipe

Aceh Noodles Recipe - Want to Know How to Make Delicious and Tasty Acehnese Noodles? Here's the Step

How to make delicious and tasty Aceh noodles

Noodles are one of the rice substitute foods that are popular in Indonesia. Besides being able to be bought instantaneously at the store, you can actually make it yourself at home. In addition to the easy ingredients, you can also make sure cleanliness. With the noodles that you use yourself, you can make various kinds of dishes that use noodles as basic ingredients, one of them is Mie Aceh.

Acehnese noodles are typical Acehnese food with the ingredients of noodles and spicy flavor supplemented with extra ingredients such as mutton, beef, or seafood. Instead of buying, you can make it at home, from wet noodles to Acehnese noodles.

How to Make Wet Aceh Noodles

Ingredients:

• 250 grams of flour
• 35 gr tapioca flour
• 2 chicken eggs
• 1 tsp powdered chicken stock
• 3 tablespoons of onion oil
• 1 teaspoon of fine salt
• 40 ml of water

How to make:

1. Prepare a noodle mixer. Add flour and tapioca flour. the machine will automatically stir the ingredients, until the mixture becomes even.
2. Then put the eggs and onion oil. Into the noodle ingredients until everything is well mixed. Knead until the mixture starts to dull.
3. Add water and powdered chicken broth while continuing to knead. The dough continues to be kneaded until it is completely smooth and evenly distributed.
4. Let the mixture stand for 20 minutes. Cover the dough container with plastic so that no air gets into the mixture.
5. Place the dough in a flat place, then dry it with a wood grinding mixture. Squeeze the dough little by little while sprinkling with flour to prevent sticking.
6. Squeeze the dough until the desired thickness is obtained.
7. Print the dough that is flat with a noodle molding machine.
8. After the noodles are printed, store the noodles with flour.
9. Chop noodles with a noodle chopper machine.
10. Then boil when it will be used.

How to Make Special Acehnese Noodles

Ingredients:

• 500 g of wet noodles or yellow noodles
• 150 gr fresh shrimp, peel and remove the skin
• 150 grams of beef or mutton. If you don't like both, you can use chicken meat but it will be less typical of its Acehnese noodles.
• 1 tomato, cut to length the triangle
• 5 red onion cloves, thinly sliced
• 4 garlic cloves, thinly sliced
• 100 gr white cabbage, finely chopped
• 100 grams of fresh bean sprouts, throw the tail, or if you like you can not throw the tail
• 25 grams of onion, finely sliced
• 10 grams of celery leaves, finely sliced
• 600 ml of beef stock
• 2 tablespoons of sweet soy sauce
• 2 tablespoons of soy sauce
• 4 tablespoons of cooking oil

Ground spices:

• 7 pieces of red chili
• 7 garlic cloves
• 1 cm ginger
• 3 candlenut
• 1/4 teaspoon of coriander
• 1/4 teaspoon of cumin
• 3 aniseed grains
• 3 cardamom grains
• 1/2 cm of turmeric
• 1 teaspoon of pepper powder

Supplementary ingredients:

- Emping

- Pickles

How to make Acehnese noodles

• Heat the oil in a skillet, then add the shallots, garlic, and finely ground spices until the scent smells.
• Add beef and mutton, then shrimp, mix well. Wait until the color of the meat and shrimp changes.
• Enter the broth, wait until it boils. Then add cabbage, leeks, celery leaves and salt. Cook until the milk is slightly reduced and thickened.
• Add the sprouts and tomatoes. Stir well. Add sweet soy sauce and soy sauce.
• Enter the wet noodles that have been doused with hot water before. Stir until blended.
• Wait until the broth boils, then lift.
• Acehnese noodles are ready to be served. Add the chips and pickles in the serving bowl.

Tips on making noodles:

• Use high-gluten flour with a protein level of more than 12% to produce an elastic noodle mixture that is not easy to break.
• In addition to water and salt, the addition of ash can also make the noodle dough not easy to break.
• Making noodles with low protein flour requires a shorter boiling time compared to noodles made using high protein flour. Noodles made with low protein flour will quickly soften when boiled for a while.
• Mix all the ingredients until they are flat. Let the mixture stand for 15 minutes. Then the mixture is rolled several times at the same size until the dough forms a sheet that looks smooth and flat. Rest the dough again for 15 minutes. After that the dough is thinned according to the desired thickness and cut.
• To produce more savory noodles and a more yellow color, you can add a few eggs to the mixture.
• Add the noodle mixture to plastic or a closed place so the noodles don't dry out and break.
• If you want to store raw noodles, after cutting the noodles, immediately sprinkle tapioca flour or starch so the noodles do not stick to each other. Store the noodles in the freezer to make them last longer.
• To make the noodles wet, wash the noodles first with hot water so the oil from the mixture disappears. As for dry noodles, soak or boil in hot water until soft.

Tips on making Acehnese Noodles:

• So that Acehnese noodles are not fishy, ​​you can boil shrimp before cooking with noodles. Likewise with beef or mutton. You can boil it half-cooked in advance so that the aroma of Acehnese noodles is maintained.
• To add to the spicy sensation, you can add cayenne pepper.
• When putting the wet noodles in the pan, make sure the other ingredients are cooked so that the noodles do not need to be cooked too long to prevent the noodles from being too soft.
• Salty soy sauce used can be replaced with ordinary salt if you don't like the salty taste of soy sauce.
• Pickles are important as a complementary ingredient because Mie Aceh is served with mutton.

How easy is it to make Aceh noodles. Acehnese noodles are typical Acehnese food with the ingredients of noodles and spicy flavor supplemented with more ingredients such as mutton, beef, or seafood. So information about how to make delicious and tasty Aceh noodles, Good luck.