GURIH BANGET ! RESEP MIE ACEH
Resep
Aceh-Style Beef Noodles (Mie Aceh)
Bahan
Bumbu halus:
Acar bawang merah (marinasi 1 hari) :
Bahan pelengkap:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan bahan-bahan terlebih dahulu: goreng emping, rebus (blanch) mie kuning tebal sebentar sekitar 1 menit, goreng kacang tanah, dan marinasi daging sapi (di sini menggunakan potongan wagyu).
- Siapkan juga kaldu sapi dan acar bawang merah yang sudah dibuat satu hari sebelumnya.
- Sear daging sapi di atas wajan panas hingga berubah warna, lalu sisihkan (untuk wagyu tidak perlu lama).
- Haluskan cabe merah besar, cabe merah keriting, bawang merah, bawang putih, kunyit bakar, kemiri sangrai, jahe, kapulaga, merica putih, meat curry powder (opsional), jinten, dan bubuk ketumbar.
- Tuang minyak, tumis bumbu halus hingga warnanya gelap, lalu tumis tambahan bawang putih hingga harum.
- Masukkan bumbu halus yang sudah ditumis ke dalam wajan, lalu masukkan mie sambil disisir agar tidak menggumpal.
- Tuang kaldu sapi, tambahkan kecap, lalu masukkan kol dan toge, aduk rata.
- Masukkan tomat dan daun seledri (opsional), aduk sebentar.
- Satu menit sebelum diangkat, masukkan daging sapi yang sudah di-sear tadi, aduk rata, lalu angkat dan sajikan.
- Untuk acar bawang: iris tipis bawang merah, cabe rawit merah, dan cabe rawit hijau, masukkan ke dalam wadah, beri garam dan gula, peras air jeruk nipis beserta parutan kulitnya (hindari bagian putihnya agar tidak pahit), lalu siram dengan air panas hingga terendam dan diamkan selama 1 hari atau semalaman.
- Sajikan mie Aceh dengan taburan seledri, acar bawang, emping, kacang tanah, dan timun.
Ingredients
Spice paste:
Pickled shallots (marinate 1 day):
To complete:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prep ahead: fry the emping crackers, blanch the thick yellow noodles for about 1 minute, fry the peanuts, and marinate the beef (here using wagyu cuts).
- Also prepare the beef stock and the pickled shallots, made one day in advance.
- Sear the beef in a hot pan until it changes color, then set aside (wagyu doesn't need long cooking).
- Blend the large red chilies, curly red chilies, shallots, garlic, roasted turmeric, toasted candlenuts, ginger, cardamom, white pepper, curry meat powder (optional), cumin, and ground coriander into a paste.
- Add oil and sauté the spice paste until it darkens, then sauté the remaining garlic until fragrant.
- Add the sautéed spice paste to the pan, then add the noodles, tossing to prevent clumping.
- Pour in the beef stock, add the sweet and salty soy sauce, then add the cabbage and bean sprouts, stir well.
- Add the tomato and celery leaves (optional), stir briefly.
- One minute before finishing, add the seared beef back in, stir well, then remove from heat and serve.
- For the pickled shallots: thinly slice the shallots and the red and green bird's-eye chilies, place in a bowl, add salt and sugar, squeeze in lime juice along with grated zest (avoiding the white pith to prevent bitterness), then pour hot water over until submerged and let sit for 1 day or overnight.
- Serve the Mie Aceh topped with celery, pickled shallots, emping crackers, peanuts, and cucumber.
Cook Mode
GURIH BANGET ! RESEP MIE ACEH
Aceh-Style Beef Noodles (Mie Aceh)
GURIH BANGET ! RESEP MIE ACEH
GURIH BANGET ! RESEP MIE ACEH
Bahan
Bumbu halus:
Acar bawang merah (marinasi 1 hari) :
Bahan pelengkap:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan bahan-bahan terlebih dahulu: goreng emping, rebus (blanch) mie kuning tebal sebentar sekitar 1 menit, goreng kacang tanah, dan marinasi daging sapi (di sini menggunakan potongan wagyu).
- Siapkan juga kaldu sapi dan acar bawang merah yang sudah dibuat satu hari sebelumnya.
- Sear daging sapi di atas wajan panas hingga berubah warna, lalu sisihkan (untuk wagyu tidak perlu lama).
- Haluskan cabe merah besar, cabe merah keriting, bawang merah, bawang putih, kunyit bakar, kemiri sangrai, jahe, kapulaga, merica putih, meat curry powder (opsional), jinten, dan bubuk ketumbar.
- Tuang minyak, tumis bumbu halus hingga warnanya gelap, lalu tumis tambahan bawang putih hingga harum.
- Masukkan bumbu halus yang sudah ditumis ke dalam wajan, lalu masukkan mie sambil disisir agar tidak menggumpal.
- Tuang kaldu sapi, tambahkan kecap, lalu masukkan kol dan toge, aduk rata.
- Masukkan tomat dan daun seledri (opsional), aduk sebentar.
- Satu menit sebelum diangkat, masukkan daging sapi yang sudah di-sear tadi, aduk rata, lalu angkat dan sajikan.
- Untuk acar bawang: iris tipis bawang merah, cabe rawit merah, dan cabe rawit hijau, masukkan ke dalam wadah, beri garam dan gula, peras air jeruk nipis beserta parutan kulitnya (hindari bagian putihnya agar tidak pahit), lalu siram dengan air panas hingga terendam dan diamkan selama 1 hari atau semalaman.
- Sajikan mie Aceh dengan taburan seledri, acar bawang, emping, kacang tanah, dan timun.
Ingredients
Spice paste:
Pickled shallots (marinate 1 day):
To complete:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prep ahead: fry the emping crackers, blanch the thick yellow noodles for about 1 minute, fry the peanuts, and marinate the beef (here using wagyu cuts).
- Also prepare the beef stock and the pickled shallots, made one day in advance.
- Sear the beef in a hot pan until it changes color, then set aside (wagyu doesn't need long cooking).
- Blend the large red chilies, curly red chilies, shallots, garlic, roasted turmeric, toasted candlenuts, ginger, cardamom, white pepper, curry meat powder (optional), cumin, and ground coriander into a paste.
- Add oil and sauté the spice paste until it darkens, then sauté the remaining garlic until fragrant.
- Add the sautéed spice paste to the pan, then add the noodles, tossing to prevent clumping.
- Pour in the beef stock, add the sweet and salty soy sauce, then add the cabbage and bean sprouts, stir well.
- Add the tomato and celery leaves (optional), stir briefly.
- One minute before finishing, add the seared beef back in, stir well, then remove from heat and serve.
- For the pickled shallots: thinly slice the shallots and the red and green bird's-eye chilies, place in a bowl, add salt and sugar, squeeze in lime juice along with grated zest (avoiding the white pith to prevent bitterness), then pour hot water over until submerged and let sit for 1 day or overnight.
- Serve the Mie Aceh topped with celery, pickled shallots, emping crackers, peanuts, and cucumber.
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