Aceh, the westernmost part of our country is famous for its Islamic syariat which is quite consistently applied in their area. In addition, their distinctive culture is also famous to abroad. Apparently, one of the culinary recipes from the area, namely Aceh noodle recipes are also much sought after.
Not only famous in the area of origin alone, this noodle recipe is also quite pupuler in Medan, Bandung, Mie Aceh Jakarta and other big cities in Indonesia. By using the spice noodles derived from a variety of natural herbs combined with some special tips for how to make it, Aceh recipe noodles turned out to have an extraordinary flavor lho. Not only Aceh fried noodles alone, noodle soup also has a unique taste, delicious and delicious so much sought after by national culinary enthusiasts.
As well as recipes from the other western islands of Sumatra, such as Medan, Padang and others, this Aceh noodle recipe is also very rich with spice herbs. The advantages of fried aceh noodle and aceh noodle soup is located in the ingredients of spices used. This aceh noodle seasoning is slightly different from the others. Even can be spelled out more complete when compared with Mie Kopyok Semarang. If the way to make their own noodles is not too different from the cuisine from other regions, although there are some tips for delicious and delicious results.
One of the typical recipe fried noodles from Aceh is the form of noodles used look bigger and thicker. This is what makes a lot of culinary enthusiasts are always satisfied while enjoying the recipe of Aceh noodles that also can easily be found in Jakarta, Bandung, Surabaya or other areas. In addition to using special noodles (can also use ordinary noodle if there is none) and complete noodle spice, mixed stuffing is more nutritious. Yes, make friends who happen to love this dish, would know that the stuffing from this recipe is more nutritious than the other noodles. Call it shrimp, beef, offal or goat meat that many mengadung protein and essential nutrients for daily body needs.
