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Mi Seafood Aceh

Published on 18th March 2020 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
  • 1 Celery stalks, chopped
  • 1 tbsp Curry powder
  • 200 gr fresh Shrimp, clean and left the tail
  • 1 Squid, clean and sliced
  • 6 pcs Fish ball, cut into 4 part
  • 300 ml Chicken stock
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Soy sauce
  • 4-5 pcs Cabbage, cut lengthwise
  • 100 gr Bean sprout, cleaned
  • 3 tbsp Cooking oil
  • Salt (to taste)
  • Spice paste:
  • 8 pcs Red Chili
  • 4 pcs Cayenne
  • 6 pcs Shallot
  • 3 pcs Garlic clove
  • 2 pcs Candlenut, roasted
  • 1 tsp Caraway, roasted
  • ¼ tsp Pepper
  • 2 Cardamom, pealed
  • Topping:
  • Keripik emping
  • Fried shallot
  • Celery
  • Lime

Instructions

  • 1. Blend all spice paste ingredients in a food processor until smooth.
  • 2. Heat the oil in a wok and stir-fry the spice paste, celery stalks and curry powder until fragrant.
  • 3. Add Shrimp, Squid and Fish ball, stir well.
  • 4. Add Chicken stock, sweet soy sauce and soy sauce. Bring to a boil and season with the salt.
  • 5. Add Mi Urai, cabbage and bean sprout. Mix well and cook until the sauce is partly absorbed by the noodles and cooked. Set aside.
  • 6. Garnish with the toppings.
  • Servings : 2
  • Ingredient :

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