TIMES SINGAPORE, MEDAN – Mie Kangkung Belacan Ahai is a renowned culinary gem from Medan, Indonesia, offering a unique combination of flavors since its establishment in 1976. This dish has become a local favorite, embodying the bold and savory taste of belacan (fermented shrimp paste) and the fresh crunch of kangkung (water spinach) ixed with homemade noodle.

Located at Jalan Tengku Amir Hamzah, Sei Agul, this noodle house has deep roots in Medan’s food scene and remains popular even after relocating due to the pandemic. "In a day I could make around eighty to a hundred portion of noodle to serve," Ahai, the owner of the stall said to ANTARA. 

What is Kangkung?

Kangkung (water spinach), also known as Ipomoea aquatica, is a green leafy vegetable commonly found in Southeast Asian cuisine. It grows in wet environments, making it a common ingredient in stir-fries, soups, and noodle dishes. In Mie Kangkung Belacan Ahai, the kangkung is stir-fried with the noodles, adding a mild flavor and crunchy texture that contrasts beautifully with the robust sauce.

What is Belacan?

Belacan is a pungent and savory fermented shrimp paste, widely used in Southeast Asian dishes. This key ingredient is made by fermenting small shrimp, sun-drying them, and grinding them into a thick paste. Belacan provides a deep umami flavor, often described as the "soul" of many dishes. In Mie Kangkung Belacan Ahai, the belacan is cooked into the sauce, giving the dish its signature bold flavor.

The Components of Mie Kangkung Belacan Ahai

This dish is composed of several key ingredients that come together harmoniously:

1. Noodles: Yellow egg noodles serve as the base, providing a slightly chewy texture.
2. Kangkung: The fresh water spinach adds a crunchy element to balance the dish’s richness.
3. Seafood: Large, fresh prawns, squid, and fish balls are generously added, giving the dish a delightful seafood taste.
4. Belacan Sauce: The star of the dish, this rich, savory sauce is made from shrimp paste and various spices, offering a flavorful umami punch.
5. Nyemek-style Broth: This slightly soupy and thick broth, called kuah becek in Indonesia, coats the noodles and enhances the overall taste.
6. Egg and Vegetables: Scrambled eggs, bean sprouts, tomatoes, and other vegetables are mixed in, offering additional layers of flavor and texture.

The Legacy of Ahai

The success of Mie Kangkung Belacan Ahai can be attributed to the family’s dedication to preserving the recipe passed down from Ahai’s mother, the original creator. The noodles, seafood, and belacan sauce maintain the same authenticity that has drawn crowds since the stall’s early days in Pasar Ramai, Medan. Even after moving to a smaller location during the pandemic, the dish’s reputation continues to grow.

A serving of Mie Kangkung Belacan Ahai is priced at around Rp 55,000 (standard portion) or Rp 90,000 (jumbo portion). Despite its humble origins, this dish remains highly sought after for its consistent quality, generous portions, and rich flavor.

For anyone visiting Medan, Mie kangkung Belacan Ahai offers a true taste of the city’s rich culinary history. The marriage of fresh kangkung and savory belacan creates a memorable eating experience that leaves a lasting impression. (*)