Aceh Crab Noodle / Mie Kepiting Aceh

Mie Aceh (mie is the word for noodle, Aceh is the region), another Indonesian noodle dishes that I wasn’t grew up with. I first got introduced to Mie Aceh around my university era in Bogor (West Java).

Aceh is the very northern Indonesia province on Sumatra. Curry and coconut milk base foods are flavouring this region. As many other dishes in Aceh, this Mie Aceh has a heavy influence of Indian and Middle East spices.

seafood (crab, shrimp and/or squid). Beside the protein choices, Mie Aceh are also available in two variations; Mie Aceh Goreng (stir fried) and Mie Aceh Kuah (soupy or gravy). Using thick yellow noodles (or known Shanghai noodle in Canada), this dish is cooked in rich and spicy curry spices that given a kick up the bum with some fiery chili. It is garnished with fried shallot sprinkles and served with emping, slices of shallots, cucumber, and a slice of key lime or calamansi.

This time, I made the kepiting (crab) version with a bit of gravy. Also, I keep this version a pesco vegetarian.  A bit disappointment that I don’t have melinjo crackers this time to company my mie aceh.  So, I substituted for cassava crackers.  Beside sambal, Indonesians love to eat almost everything with kerupuk/krupuk (crackers).

For those of you who want to try making crab noodles aceh at home, please listen to the tips we provide.
MATERIALS:
500 grams of wet yellow noodles
150 grams + 100 gr beef tendon beef (optional), boiled with 700 ml of water until soft, set aside kaldunya (measuring approximately 500 ml)
150 grams prawns, peeled, leaving tail, slice the back, clean. (part of his head made the broth with water of 300 ml of water, strain, and measuring kaldunya as much as 200 ml)
1 head of medium sized squid, cleaned, cut into 1 cm transverse
1 whole crab, clean, steam for 25 minutes
8 pcs of red onion, thinly sliced
3 cloves garlic, thinly sliced
100 grams of bean sprouts
100 grams of cabbage, roughly chopped
2 eggs, beaten off (optional)
1 teaspoon chili powder
1 teaspoon curry powder
2 tablespoons soy sauce
1 pc chopped tomatoes
2 stalks celery, thinly sliced
1 leek, thinly sliced
salt, pepper and sugar to taste
3-4 tablespoons cooking oil

Spices:
6 pcs red chilli
5 pieces chili sauce
8 pcs onion
4 cloves garlic
4 cm turmeric
5 pcs cardamom
1 / 2 teaspoon cumin, toasted
1 / 2 teaspoon aniseed, toasted
1 teaspoon coriander, toasted
salt to taste

COMPLEMENTARY:
fried chips and fried onions
Cucumber pickles onions and carrots
lemon

HOW TO MAKE:

1. Saute garlic and onion until yellow, add spices, stir-fry until fragrant and cooked continue, enter the flesh, muscles, shrimp and calamari, stirring frequently, until it changes color.
2. Add beef broth and shrimp, cover pan, let it boil.
3. Enter the crab and its juice, noodles, celery, green onion, and beaten eggs. Add soy sauce, chili powder, curry powder. tomatoes, sprouts, cabbage, salt, sugar and pepper and stir until wilted and spices to infuse.
4. Remove and serve with complementary