SOUR TUNA SUNTI ACEH

Material :

-    750 gr of Tuna Fish (medium cut)

-    ½ teaspoon of Salt

-    ¼ teaspoon of Vinegar

-    1 sheet of Turmeric Leaf

-    6 pieces of Red Cayenne Peppers

-    2 pieces of Dried Bilimbi / Sunti Acid

-    1 ¼ teaspoon of Salt

-    1 ¼ teaspoon of Sugar

-    ½ lt of Water

Ground Spice Materials :

-    2 cm of Ginger

-    3 cm of Turmeric

-    5 cloves of Red Onion

-    3 cloves of Garlic

-    4 grains of Candlenut

-    3 pieces of Red Chilli

How to make :

-    Coat fish with salt and vinegar. Let stand for 15 minutes. Rinse thoroughly.

-    Stir-fry all ground spices until fragrant. Add turmeric leaf, cayenne pepper, dried bilimbi / sunti acid. Stir until cooked.

-    Put the water and bring to a boil.

-    Put the tuna fish. Season salt and sugar. Reduce the heat. Cook until cooked and sauce thick.

-    For 8 servings.

Have a Nice Eat ...❤✌❤

LEMANG GOLD FISH ACEH

Material :

-    750 gr of Gold Fish Meat / Trout Fish (cut)

-    1 teaspoon of Salt

-    2 tablespoons of Cooking Oil

-    Large Bamboo (clean)

-    3 sheets of Banana Leaf

Spices Materials :

-    4 pieces of Red Chili (sliced)

-    3 stalks of Lemongrass (sliced)

-    2 stalks of Spring Onion (sliced)

-    10 pieces of Cayenne Peppers (boiled)

-    1 piece of Tomato (boiled)

-    10 stalks of Basil Leaf

-    8 cloves of Red Onion (sliced)

Ground Spices Materials :

-    3 cm of Turmeric

-    1 cm of Ginger

-    4 grains of Candlenut

-    2 teaspoons of Salt

How to make :

-    Coat that gold fish with salt.

-    Mix and stir in fine spices, seasonings and cooking oil. Add the fish. Mix well and let stand 30 minutes.

-    Covering bamboo with banana leaf. Add the fish mixture to the bamboo and burn for 1 hour.

-    For 3 servings.

Have a Nice Eat ...❤✌❤

SIE REUBOH ACEH

Material :

-    250 gr of Beef Meat (washed and cut)

-    500 gr of Beef Intestines (washed and cut)

-    ½ teaspoon of Chilli Powder

-    ½ teaspoon of Turmeric Powder

-    2 cm of Galangal (tossed)

-    ½ teaspoon of Vinegar

-    1 teaspoon of Brown Sugar

-    ½ teaspoon of Salt

-    1 piece of Lime

-    750 ml of Water

Ground Spice Materials :

-    6 pieces of Red Chili

-    10 pieces of Cayenne Peppers

-    4 cloves of Garlic

How to make :

-    Cut small and wash meat until clean.

-    Put the juice of lime and salt, stir until well blended.

-    Put all materials and spices that have been in the puree before, stir again until evenly and do not forget to add galangal already in the crush.

-    Stir until blended in the cauldron, then heat the fire ± 15 minutes so that the seasoning absorbs perfectly.

-    Put water and vinegar while stirring until evenly until the water is dry.

-    Sie Reuboh Aceh is ready to be eaten with warm white rice.

Have a Nice Eat ...❤✌❤