Flush Chicken Broth, Eaten in Warm "Mie kocok" Bireuen - Aceh

in #culinary7 years ago

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Speaking of culinary Aceh, then the noodle is one of its flagship.
Bireuen Regency located about 80 Km from the provincial capital, Banda Aceh is known as a culinary tourism center.
Mie shake be one variant of processed noodles that characterize the area.
The key lies in the way of serving using a funnel to soak toge and chicken broth sauce mixed with starch and flour.
It all offers a taste of legit and tasty.
Established since the 20s of last year, Mie Beat Geurugok Gandapura Sub-district of Bireuen District is always crowded with visitors.

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Flour noodles used for shake noodles are larger than noodles commonly used for Aceh noodles and the color tends to be more pale.
Toge that has been soaked with hot water following a pinch of noodles then doused with thick broth sauce.
Then added potatoes, chicken suwiran, fried onions, chili and soy sauce.

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Chicken used is a type of chicken kampung known meat more dense with a stronger chicken flavor.
The piece of chicken was burned to then disuwir-suwir, and part of it again into a broth mixture.

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Good shake nood eaten hot. But besides eating in place you can also take it home.
No need to worry about the flavors that change because the chef will wrap noodles and broth sauce separately.

So that the sauce of the cold is quite reheated.

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It’s something I’ve never tasted before. Would love to try that. :)

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