SIE ITIK ACEH

Materials :

-    1 piece of Duck

-    25 gr of Coconut (roasted)

-    1 cup of Coconut Milk (thick)

-    Vegetable Oil (a little for sauteing)

Seasoning Materials :

-    50 gr of Coriander

-    1 tablespoon of White Pepper (pepper)

-    3 tablespoons of White Cumin

-    1 tablespoon of Black Cumin

-    6 grains of White Cardamom

-    3 grains of Star Anise

-    1 piece of Nutmeg

-    3 cloves of Red Onion

-    5 cloves of Garlic

-    10 pieces of Dried Red Chilli

-    2 cm of Cinnamon

-    2 cm of Turmeric

-    2 cm of Ginger

-    5 grains of Candlenut

-    1 stalk of Lemongrass

-    1 handful of Curry Leaf

-    5 pieces of Bay Leaf

-    Salt (to taste)

How to make :

-    Wash and cut the duck meat (Better if the whole duck is baked for a while to get the fat out, then cut it). Tie the pieces of duck meat with bay leaf.

-    All the spices in the puree. Except lemongrass, cinnamon and curry leaf.

-    Stir fry spices until cooked, put the duck pieces. Add coconut milk and water until all the duck pieces are submerged. Add lemongrass, cinnamon and curry leaf.

-    Cook over low heat until cooked and the meat is tender.

-    Serve Sie Itik Aceh.

-    Nb. :  For Sie Itek Aceh cooked white, do not use dried chili or pepper and add more 5 grains candlenut again.

Have a Nice Eat ...❤✌❤

PLIEK U SAUCE ACEH

Materials :

-    500 gr of Shrimp (peeled skin)

-    500 gr of Jackfruit (young)

-    100 gr of Bearing Edible Leaf / Melinjo

-    100 gr of Long Beans

-    100 gr of Wheat Flour

-    3 tablespoons of Pliek U (dregs of old coconut oil)

-    1 lt of Coconut Milk

-    1 bunch of Swamp Cabbage / Kangkong

-    Bearing Edible Seeds / Melinjo Seeds (to taste)

-    Salt (to taste)

-    Sugar (to taste)

Ground Seasoning Materials :

-    20 pieces of Cayenne Pepper

-    8 pieces of Red Chili

-    8 cloves of Red Onion

-    3 cloves of Garlic

-    3 pieces of Sunti Sour (dried cucumber tree / bilimbi given a salt)

-    2 tablespoons of Serundeng (grated coconut in roaster)

-    2 teaspoons of Pepper Seeds

-    2 cm of Ginger

-    1 tablespoon of Coriander Powder

-    1 teaspoon of Turmeric Powder

Sliced Seasoning Materials :

-    10 pieces of Green Chilli

-    4 pieces of Citrus Leaf

-    4 cloves of Red Onion

-    1 stalk of Lemongrass

How to make :

-    Clean and peel the shrimp skin with water flow, set aside.

-    Fry pliek u until fragrant, pour one glass of water, after boiling water to defecate and set aside.

-    Boil melinjo seeds and jackfruit until soft then dispose of water and set aside.

-    Cut kangkong into small size, cut the melinjo leaf and separate from the stem, cut into long beans size 2 cm.

-    Stir-fry the slices and add all spices until fragrant, put the shrimp and stir-fry until the shrimp change color.

-    Put the coconut milk, stirring so as not to break and then put the jackfruit and melinjo seeds in all vegetables follow.

-    Put salt and sugar, if you like also add flavoring.

-    After boiling and cooked vegetables immediately turn off the fire.

-    Serve Pliek U Sauce Aceh cuisine.

Have a Nice Eat ...❤❤

SATAY AND SOUP SAUCE MATANG ACEH

Main materials :

-    300 gr of Lamb Meat (small box cut).

Baked Satay spice materials :

-    1 teaspoon of Coriander

-    1 clove of Garlic

-    1 clove of Red Onion

-    1 stalk of Lemongrass

-    1 segment of Ginger

-    1 segment of Galangal

-    2 cm of Turmeric

-    2 grains of Candlenut

-    Salt (to taste)

-    Brown Sugar (to taste)

-    Vegetable Oil (to taste, for sauteing)

How to make Satay :

-    Blend all spices material to burn satay.

-    Heat vetetable oil and stir fry all the spices.

-    Put the piece of lamb meat. Saute for a while until the spices soak.

-    Pick up and skewer the meat with a skewer, then burn it.

Peanut sauce materials for Satay :

-    2 ounces of Peanuts (fried and puree)

-    1 clove of Garlic (for sauteing)

-    2 sheets of Bay Leaf

-    1 sheet of Kaffir Lime Leaf

-    2 pieces of Screwpine Leaf

-    1 stalk of Lemongrass

-    1 stick of Cinnamon

-    2 ounces of Dried Chilli

-    500 ml of Coconut Milk Liquid

-    1 tablespoon of Sugar

-    Brown Sugar (a little)

-    Sweet Soy Sauce (to taste)

How to make peanut sauce for Satay :

-    Saute all materials (except peanuts, dried chilli and sweet soy sauce) until fragrant.

-    Put the coconut milk. Stir and wait until it boils.

-    Put the fine ground peanuts and dried chili.

-    Stir until boiling and thickened so as to remove the oil.

-    Add sweet soy sauce while serving the cooked satay and peanut sauce.

Soup Matang Sauce materials :

-    ½ lt of Hot Water

-    1 teaspoon of Coriander

-    1 clove of Garlic

-    1 clove of Red Onion

-    1 stalk of Lemongrass

-    1 segment of Ginger

-    1 segment of Galangal

-    2 cm of Turmeric

-    2 grains of Candlenut

-    ½ grain of Coconut (for make the coconut milk)

-    Salt (to taste)

-    Brown Sugar (to taste)

How to make Soup Matang Sauce :

-    Boil the bones of lamb with boiled water to boil and become broth.

-    Mix all spices and puree. Put it into the bone stew.

-    Put the coconut milk into a bone decoction mixed with all the spices. Cook until boiling. Serve Soup Matang Sauce in a bowl with Sate Matang.

Have a Nice Eat ... J