If travelling to Aceh not yet complete when your tongue tasting yet enjoy mie aceh. The iconic culinary land of Rencong this delicious already famous to many regions in Indonesia with a spicy fried onion topping and served with chips, chunks, cucumber, red onion and lemon.
The main difference from aceh noodle noodle dishes from other areas located on the savory seasoning sharper and rich spices. The main composition of the spices finely on this culinary is a red chilli, turmeric, cumin, cardamom, pepper and garlic. In addition, unlike the generally boiled or fried noodles from Java, aceh noodles (fried kind) do not use eggs and delicate sauteed seasoning instead along with complementary material to order.
The typical flavor of mie aceh obtained from yellow noodle texture is soft and chewy where it usually produced with its own did not use preservatives. Mie aceh comes with sliced beef or goat or seafood (seafood). When done being processed, mie aceh would normally be elevated to the top of the plate to give the juice of the lime so adding a sour taste that fresh. Don't forget sprinkling the sliced fried onion, pickled red onions, krupuk gnetum and sliced cucumber as a complement.
There are several types of noodles, namely aceh aceh noodle soup (Braised), noodle stir-fry aceh (aceh wet noodles) cooked with a little soup, and noodles cooked fried dried aceh without the gravy. The trio is very tasty eaten while still warm and even in various cities in Indonesia but it certainly doesn't hurt if enjoy this culinary directly in the area of origin.
The most important part of mie aceh is bumbunya consisting of curry spices, chilies, garlic, nutmeg, the dominant; beans, tomatoes, and vegetables. Complete the form of bean sprouts and cabbage, as well as other ingredients mixed beef Bouillon. The seasonings for processed produce savory and spicy flavor.
No one knows for sure the origins of food typical of Aceh. There is an opinion of the mie aceh is an influence from China who came in the 13th century AD, while the gravy is karinya influence from India cuisine. Any other opinions say variations of the content in the form of beef or mutton influences from Middle Eastern cuisines. While the seafood such as shrimp or crab, squid, there because of the influence of the geographical location of Aceh surrounded the Strait of Malacca, the Andaman Sea, and Indian Ocean.
Views of the origin of the circulation, it is not surprising these foods are very rich in flavor. So the aceh noodles very well-liked delicacy even of nomads in Aceh who came from far away. Mie aceh in the past have not been too popular until when the Tsunami happened, mie aceh was finally widely known because among the newcomers in particular foreign volunteers who came to Aceh after the Tsunami tragedy.
You can find the aceh noodles at stalls eating in of processing still traditional to keep the flavour. The difference is in the processed raw material noodles and bumbunya. With prices quite affordable Rp 15,000,-until Rp 18.000,-per portion you can already enjoy the delicious noodles letza. After enjoying the mie aceh, don't forget to order a glass of shaved ice cucumber to be friends worth relieve spicy on your tongue.
The following list of warung mie aceh can be visited in Banda Aceh.
Noodle stalls in Jalan Panglima Polem Razali Banda Aceh.
Warung mie aceh only selling this year 1963 with various drinks juices and other soft drinks. Mie Razali has also opened a branch in Jalan Soekarno-Hatta, Lampeuneurut, Aceh Besar.
Warung Mie Lhoknga village of Lhok Nga, Aceh Besar.
Bireuen they Noodle stalls in Ulee Kareng, Junction Seven, Banda Aceh.
Hawker centre at Queen Street Peunayong Rex UL-Alam, Banda Aceh.
Hawker centre sells a variety of foods. In addition to mie Aceh also there fried rice, boiled mussels, cooked egg martabak, sate, and drinks.
Warung Mie Kajhu on the streets of Banda Aceh, Krueng Raya, Aceh Besar Kajhu.
In addition to selling mie Aceh, this stalls also sell Queen of Aceh.