Mie kepiting aceh (aceh crab noodle) recipe

Ingredients

• 500 g shanghai noodle
• 600 ml homemade seafood broth
• 150 g medium-sized shrimps
• 1 dungeness crab
• 100 g bean sprouts
• 100 g shredded cabbage
• 2 shallots
• 2 tablespoons kecap manis
• 1 medium tomato
• 2 stalks Chinese celery
• 1 green onion
• 1 teaspoon curry powder
• seasalt and ground white pepper to taste
• 3 tablespoons cooking oil
• 5 shallots
• 2 tablespoons garlic ginger paste
• 8 long red cayenne pepper
• 3 bird eyes chilies
• 4 cm long turmeric
• 8 green cardamom pods
• 1/4 teaspoon poppy seed
• 1 teaspons cumin
• 1/2 teaspoon aniseed
• 2 teaspoons coriander
• melinjo crackers
• cucumber acar
• slices of leprous lime/nasnaran mandarin, key lime or calamansi

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Preparation

• Clean and cut the crab into pieces. Save the green and juicy stuff.
• With a mortar and pestle or food processor, pound/grind the spices.
• Heat up your wok and add cooking oil. Stir fry shallot slices and the spice paste until you can smell their aroma.
• Add the crab and 250 ml of seafood broth. Do a quick stir. Cover the wok with its cover for 2 minutes depend how big is your crab pieces. Continue stirring for about 2 minutes or until all crab pieces turned red.
  
• Take the crab out of the wok. Add shrimp to the wok; stir. Add the green and juicy stuff from the shell and stir well.
• Add the rest of the seafood broth, a half portion of Chinese celery chopped, green onions, curry powder, groud white pepper and seasalt. Stir.
• Add noodle, kecap manis, tomato, cabbage, and bean sprouts. Combine.
• Put the crab back to the noodle mixture. Sprinkle the rest of Chinese celery chopped. Toss one more time before serving.
  
• Transfer to the plate. Sprinkle with fried shallot. Serve with acar timun, melinjo crackers and slices of lime. Eat while it's still hot.

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