Petitchef

Mie kepiting aceh (aceh crab noodle) recipe

Main Dish
2 servings
25 min
15 min
Very Easy

Ingredients

Number of serving: 2
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

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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