The Cheap Street Food Indonesian: Mie Aceh Blends The Flavors Of Arabic, Chinese, Indian And Acehnese Traditions

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Indonesia is considered as one of the countries with the diversity of culture and customs. It also affects the typical food in Indonesia, a variety of special foods are present from sabang (Nangroe Aceh Darusallam) to marauke (Papua). it is also what causes Indonesia is becoming a culinary paradise.

One of the foods that is quite popular in Indonesia is Mie Aceh. From the name, we can know that this culinary comes from the province Nangroe Aceh Darusalam, Indonesia. But dont worry this dish can be easily found in various major cities in Indonesia such as Medan, Palembang Jakarta, Bandung, Surabaya.

The unique fact of this ‘Mie Aceh’ is that before the tsunami that devastated Aceh. The popularity of ‘Mie Aceh’ is only in Aceh province, but after the Tsunami in 2005-2006 there were hundreds of Humanitarian Institutions and Red Cross from various provinces in Indonesia present in Aceh, and tasted the culinary. Along with the peace agreement between the Government of Indonesia and the ‘Gerakan Aceh Merdeka’ (an organization that fought for Aceh independence), overseas from Aceh began to come to various parts of the archipelago and began many typical Aceh coffee shops with a menu of Mie Aceh and Kopi Gayo or Kopi Ulee Kareng.

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I wonder where the History of Mie Aceh is? For me of course a culinary cannot be separated from the role of culture and customs. But I can not find literacy about the history of this culinary, not found in various layers of the history of the Nation of Aceh.

However, many people think that Mie Aceh is a combination of Aceh, India, China and Arabic (Islam). This can be accepted because Mie (Noodle) is a food that comes from China. Mie Aceh seasoning is used as a seasoning of Indian thick curry and mixed with aceh spices. The use of various beef, goat or chicken to add to the richness of the taste. This is understandable because Aceh has long been famous as a stopover city of nations such as Europe, China, Arabia and India. This acculturation is also what makes Mie Aceh a rich culinary flavor.

In the beginning of its presentation Mie Aceh is generally divided into 2 kinds namely Mie Aceh Tumis (fried), and Mie Aceh Kuah (boiled) but along with the growing consumer demand, there have been many variations of Aceh Noodles made such as Mie Aceh Cumi, Mie Aceh Udang, Mie Aceh Kepiting, and Mie Aceh Seafood. In essence the variation is only in the addition of various types of side dishes varasi, but the processing remains in Stir-Fry or in Rebus.

Mie Aceh Tumis

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Mie Aceh Tumis is a variant of Mie Aceh that is most often served when ordering Aceh noodles. In fact, if you order Aceh noodles without mentioning specifically the type is certainly presented is Mie Aceh Tumis. As the name suggests Mie Aceh Stir-fry is made dry, because it is cooked with a little water so noodles become drier, with cooking techniques like this make all the spices and spices become more pronounced.

Mie Aceh Kuah

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Well Mie Aceh Kuah processed in a way that is not much different. At the time of cooking it seasoning and water are put much more. So even though there are many gravy, but the taste is still maintained. This variant is most suitable for lovers of soupy foods.

I take some photo in the kitchen ‘Warung KPR’

Spices of Mie Aceh

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Mie Aceh

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Mie Aceh on Process

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My friend, What kind of variant of Mie Aceh is it? Write in the comments yes

Thankyou
Author: Aswita
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2 comments
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Manually curated by goldendawne from the @qurator Team. Keep up the good work!

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