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A typical Mie Aceh restaurant. They usually also offer Aceh style nasi goreng and roti cane. The thick yellow noodles are served with slices of beef, goat meat, lamb, mutton, and seafood, such as shrimp or crab.
Nasi goreng aceh, fried rice with rich spices akin to mie aceh. Nasi gurih, steamed rice cooked in coconut milk and spices dish. Nasi kari, rice dish served with curry. Roti cane, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
In Indonesia, mi goreng variants are usually named after the ingredients, while some might be named after the region of origin. Mie Bangladesh, a dish from Medan; Mi goreng kerang uses clam. It is a specialty of Batam. [8] Mi goreng Aceh a mi goreng variant from Aceh province, uses a thicker noodle similar to that of spaghetti and employs a ...
Mie goreng jawa, Javanese-style of mie goreng (also known as mie goreng tek-tek by local) with drier and sweeter version due to addition of sweet soy sauce. [ 9 ] Mie hokkien , fried noodle dish, consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces ...
Indomie Kuliner Indonesia refers to Indonesian traditional cuisine variants, such as Mie Aceh (Acehnese fried noodle with fried onion, also available in Malaysia), Mi Goreng Rasa Ayam Pop (Pop chicken flavour fried noodle), Mi Goreng Rasa Cakalang (skipjack tuna flavour fried noodle), Mi Goreng Rasa Rendang (spicy beef flavour fried noodle ...
Mie aceh; Mie caluk; Mie goreng; Murtabak; R. Roti canai; T. Timphan This page was last edited on 13 July 2020, at 11:27 (UTC). Text is available under the ...
Mi caluk is a traditional Indonesian-Aceh noodle dish, which is commonly found in traditional markets and food courts in Pidie Regency and Pidie Jaya Regency. [1]It is a noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass and citrus leaf, and served with pieces of ...
Unlike other Chinese Indonesian favourite noodles with a soft texture—such as mie goreng for example, ifumi has a crispy texture akin to dried instant noodles or crackers. This is because the noodles were deep fried in palm oil first. [1] [2]