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Key ingredients
- •Mie tebal kuning
- •Daging sapi atau seafood
- •Cabai
- •Kapulaga
- •Jintan
- •Kayu manis
- •Bawang merah
- •Bawang putih
- •Kunyit
- •Kemiri
- •Kecap manis
- •Tomat
Origin
Mie Aceh sits at the crossroads of Southeast and South Asia. Curry-leaning spices—cardamom, cumin, cinnamon—echo Indian cooking, while the wok-stir technique and soy sauce nod to the Chinese-Malay tradition that long traded through Aceh's ports.
Flavor Profile
Spicy, savory, and curry-fragrant. Three common styles: brothy mie kuah, semi-saucy mie tumis, and dry mie goreng. The seafood version with shrimp and crab is the Banda Aceh favorite.
How It's Served
With emping, pickled shallots, lime, and prawn crackers. Often paired with sock-filtered Acehnese coffee for the full experience.
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