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Mie Aceh Sabang
noodle dish from Sabang (atjeh)

500 gr egg noodles
150 gr shrimps, peeled
150 g beef, cooked
1 tomato
4 shallots
5 cloves of garlic
100 g white cabbage
100 gr of tauge / bean sprouts
1 spring onion
2 sprigs celery
1/2 tsp salt
600 ml beef broth (see recipe)
2 tbsp kecap manis
2 tbsp kecap asin
4 tbsp of oil

3 red lomboks (large chilies)
4 red rawits / bird's eye
5 cloves of garlic
1 cm jahe
3 kemiri/candlenuts
1/4 tsp ketumbar
1/4 tsp jinten
3 kardemon pods
3 fennel pods
1/2 cm kunyit
1 tsp pepper

Acar timun

Cara Membuat:
Cut the meat into thin strips or shred it. Cut the tomato into small pieces, the shallots and garlic in thin slices. Slice the spring onion, celery and cabbage finely. First roast the kemiri, ketumbar, jinten, kardemon and fennel dry in a skillet. Then pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the shallots, garlic and bumbu for 4 minutes. Add the meat and shrimp and mix well. Then add the broth and bring to the boil.
Then add the cabbage, spring onion, celery and salt and simmer it gently until the broth has partly evaporated. Then add the tauge, tomato and both kecaps.
In the meantime, heat the water in a pan and cook the noodles and then drain. Then add the noodles with the other ingredients and mix/toss well. Serve the noodles with the emping and the acar.

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