MIE PRESCRIPTION ACEH

MAIN INGREDIENTS:
? Topaz-made noodles, and meat cut
small

? BAHANTAMBAHAN:
? Eggs, tomatoes, carrots and celery.

? BUMBU:
? Onion, garlic, chili, pepper,
salt, sugar, soy sauce, curry powder and two spoons
cooking oil.

? HOW TO MAKE:
? For Mi Dry,
boiled noodles until
tender, braised meat
to mature
then drained.
All the seasoning paste,
then
in gongseng with
cooking oil.
Mi and meat
mixed with
spices and roasted
some
minutes in pan.
then added
curry powder, soy sauce and
also sprinkled pepper enough. after quite
mature until slightly dry and fragrant aroma appears, put noodles in a plate
and sprinkled with fried onions, plus slices
eggs, tomatoes, and celery and crackers
melinjo. Mi ready to be served.
? For noodle soup, like dried noodles yet
bunbu added to 200 ml of water. after
a few minutes in gongseng, mi ready
presented.


? HOW TO SERVING:
? For dry noodles, celery placed under
then mi aceh
and added pieces
carrots, tomatoes and
eggs. On it added
also emping
melinjo.
? For noodle soup, noodles
put in
bowl, then add
celery sauce,
slice of tomato, carrot and egg