MIE KUAH ATJEH
Ingredients :
375g. fresh noodle
200g. Stewing beef
250g. large prawn
700ml. beef stock
5 shallots, finely sliced
5 garlic, finely chopped
2 large tomatoes cut into 4
3 spring onions, finely sliced
Small bunch of parsley
50g. bean sprout
50g. carrots, sliced
50g. cabbage, sliced
1tbs. kecap manis
2. bay leaves
3tbs. vegetable oil for frying the spice paste
For the spice paste :
7 shallots
5 cloves of garlic
3 large red chillies, deseeded
1 cardamom (green) or 3 cardamoms (white)
3cm. turmeric, fried
1/2tsp. cumins
1tsp. white peppercorn
Simmer beef in boiling salted water for about 2 hours, until tender, cut into narrow strips. Keep 700 ml beef stock.
For the spice paste, use pestle and mortar to grind the white peppercorns, cardamoms and cumins. Add the shallots, garlics, red chillies and turmeric and pound again to a paste.
Heat the oil in a wok and fry the shallots, garlic and spring onions until fragrance. Add the spice paste and fry for a further 3 minutes. Add the beef stock, prawns, bean sprout, carrots, tomatoes and cabbage Simmer for 5 minutes and add noodles. Season with salt and kecap manis and simmer for further 5 minutes.
Serve with chops of parsley and fried shallots.
