PENGAT GAYO ACEH

Material :

-    1 kg of Milkfish or Tilapia Fish (clean and cut according to taste)

Ground Spice Materials :

-    10 pieces of Red Chili (fresh)

-    10 pieces of Red Chilli (dried)

-    Cayenne Pepper (to taste and not in milled)

-    Indonesian Lemon Pepper / Andaliman / Lemon Skin (to taste)

-    5 cloves of Red Onion

-    1 cm of Turmeric

-    3 pieces of Dried Bilimbi / Sunti Acid

-    Coriander (to taste)

-    Long Bean or Eggplant (to taste as a scaffold).

-    Mint Leaves (mint flavored cooking)

-    Water (enough)

-    Tomatoes (small)

How to make :

-    All materials are spice on the rough / in a rough blender.

-    Mix the finer spices and fish into the pan mixed with enough water.

-    Pour the cayenne pepper onto the fish. Cook over medium heat.

-    When the fish has been half cooked, put the mint leaves and indonesian lemon pepper / andaliman.

-    While boiling, put small tomatoes on it, wait until cooked properly.

-    Once cooked, serve with hot rice.

Nb. :

-    Can be added with vegetables and chili shrimp paste.

-    Good luck.

Have a Nice Eat ...❤✌❤

SPICE EGGS ACEH

Material :

-    6 pieces of Duck Eggs

-    ½ pieces of Grated Coconut

-    8 pieces of Citrus Leaf (discard the leaf bone and finely sliced)

-    3 stalks of Lemongrass (finely sliced white part)

-    2 pieces of Citrus / Kaffir Limes (take the water)

-    Cooking Oil (for frying)

Ground Spice Materials :

-    8 cloves of Red Onion

-    3 cloves of Garlic

-    4 pieces of Red Chili

-    6 pieces of Cayenne Pepper

-    1 cm of Ginger

-    Salt (to taste)

How to make :

-    Beat the duck eggs until blended. Put the grated coconut and sprinkled seasoning. Give a citrus water, mix well.

-    Heat a skillet and give a little cooking oil. Pour the egg into it, then spread it. Cook over low heat while covered. Skew the surface of the egg with a fork. Continue to cook until the surface is solid.

-    Turn it over with the egg so the other side is ripe, brownish yellow.

-    Lift and serve.

-    Servings: for 4 person.

Have a Nice Eat ...❤✌❤

SHRIMP COOKED ACEH

Material :

-    300 gr of Medium Size Shrimp (peeled shrimp and shrimp back)

-    2 tablespoons of Cooking Oil

-    1 stalk of Lemongrass

-    2 pieces of Dried Bilimbi / Sunti Acid (puree)

-    2 tablespoons of Grated Coconut (roasted and finely ground)

-    250 ml of Water

-    1 teaspoon of Salt

-    1 teaspoon of Sugar

Ground Spice Materials :

-    5 pieces of Red Chili

-    3 cloves of Red Onion

-    2 cloves of Garlic

-    2 cm of Turmeric

-    1 teaspoon of Coriander

-    ½ piece of Nut Seed

How to make :

-    Heat the cooking oil. Saute the finer spices until fragrant. Add lemongrass and dried bilimbi / sunti acid.

-    Put the shrimp. Stir and cook until the shrimp change color.

-    Add the roasted grated coconut that has been in the puree, water, salt and sugar.

-    Cook into the pan with low heat until the sauces thickens.

-    Lift and serve.

-    Servings: for 2 person.

Have a Nice Eat ...❤✌❤

SOUR SAMBAL ANCHOVY ACEH

Material :

-    5 pieces of Cayenne Peppers 

-    3 cloves of Red Onion

-    1 clove of Garlic

-    5 pieces of Lime Leaf (discard the bones and finely sliced)

-    3 pieces of Cucumber Tree / Bilimbi / Star Fruit (medium size)

-    50 gr of Fish Anchovy (soak for a while and fry until dry)

How to make :

-    Grind the cayenne peppers and red onion (not to smooth), then put cucumber tree / bilimbi / star fruit in the sliced (discard the center of the existing seeds) grind until slightly crushed

-    Put the fish anchovy and lime leaf, roughly whip and serve. Do not add salt because the anchovies are usually salted.

-    Serve immediately with warm rice.

Nb. :

-    Dried fish can be replaced with 100 gr shrimp peeled on the stew.

-    Although using cayenne pepper it was not too spicy, so if the taste spicy, the amount of cayenne pepper can be added.

Have a Nice Eat ...❤✌❤

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 ...❤✌❤

SEUOEP BREAD ACEH

Materials :

-    1 pack of Fresh Bread

-    Sugar

-    Salt

-    Coconut Milk

-    Screwpine Leaf

-    Dates Fruit and Jackfruit

How to make :

-    Destroy the fresh bread in a container with coconut milk until smooth.

-    Put sugar and salt to taste, squeeze and stir by hand.

-    Put the dates fruit, jackfruit and screwpine leaf. Stir until mixed.

-    Put in baking sheet and steam ± 15 minutes.

-    Wait until cool and Seuoep Bread Aceh ready in pieces according to taste.

Have a Nice Eat ...❤✌❤

CALUEK NOODLE ACEH

Material :

-    500 gr of Wet Yellow Noodles / Stick Noodles

-    150 gr of Beef Meat (box cut)

-    ¼ kg of Shrimp Meat

-    ½ kg of Crab Meat

-    750 ml of Water Broth

-    850 cc of Water

-    4 cloves of Garlic (thinly sliced)

-    4 cloves of Red Onion (thinly sliced)

-    1 piece of Tomato (small pieces)

-    1 stalk of Spring Onions / Celery Leaves (thinly sliced)

-    50 gr of Bean Sprout (clean)

-    50 gr of Brocolli / Cabbage (thinly sliced)

-    1 tablespoon of Sweet Soy Sauce

-    3 pieces of Bay Leaf

-    1 teaspoon of Vinegar

-    1 teaspoon of Salt

-    1 teaspoon of Peppers Powder

-    1 teaspoon of Sugar

-    1 teaspoon of Cumin

-    1 stalk of Spring Onion (1 cm)

-    Cooking Oil

-    Fried Crakers (to taste)

-    Margarine

Ground Spice Materials :

-    6 cloves of Red Onion

-    5 cloves of Garlic

-    2 pieces of Red Peppers (cored)

-    1 grain of Cardamom

-    2 cm of Turmeric (burn)

-    ¼ teaspoon of Cumin

-    ½ teaspoon of Pepper Powder

-    Salt (to taste)

Supplementary Materials :

-    Fried Onions

-    Red Crackers

How to make :

-    Red Onions, garlic and ground spice sauteed with margarine until fragrant.

-    Put the beef, stir and cook until the meat changes color.

-    Add shrimp, crab and water broth, then mix well.

-    Put the spring onions, salt, bay leaf and pepper powder.

-    Cook until the meat beef, crab and shrimp are cooked. If the water is reduced and the meat is soft, reduce the heat.

-    Put the cabbage, tomato and bean sprouts.

-    Add noodles and sweet soy sauce.

-    Stir until all ingredients are well blended and cooked. Lift and serve.

Serving Method :

-    Prepare the bowl, enter the noodles.

-    Pour the gravy.

-    Sprinkle fried onions on it.

-    Serve with complementary.

-    Sprinkle red crackers.

Have a Nice Eat ...❤✌❤

BEULANGONG SAUCE ACEH

Material :

-    1 kg of Beef / Lamb Meat

-    1 lt of Coconut Milk

-    4 stalks of Lemongrass (tossed)

-    5 sheets of Bay Leaf

Ground Spice Materials :

-    20 pieces of Dry Cayenne Peppers

-    15 pieces of Red Chili

-    8 cloves of Red Onion

-    5 cloves of Garlic

-    2 teaspoons of Black Pepper

-    3 teaspoons of Coriander (roasted)

-    4 teaspoons of Cumin

-    6 pieces of Cloves (roasted)

-    4 cm of Cinnamon

-    8 grains of Candlenut

-    2 grains of Cardamom

-    4 cm of Ginger

-    4 cm of Turmeric

-    Salt (to taste)

How to make :

-    Wash the beef / lamb meat clean and cut the box-shaped meat.

-    Puree all the finer spices that have been provided, if it is finished mix all the fine spices with the meat and stir until blended and let stand for 15 minutes.

-    Saute the red onion again until it smells sweet, put the meat, bay leaf, lemongrass already in the brew and then enter coconut milk again. Stir everything flat.

-    Cook Beulangong Sauces until the meat is tender and fragrant, if the taste is cooked and then lift.

-    Beulangong Sauce Aceh ready to serve.

Have a Nice Eat ...❤✌❤

TIMPHAN PULOT ACEH

Materials :

-    500 gr of Glutinous Rice (washed clean)

-    1 sheet of Screwpine Leaf (small pieces)

-    250 ml of Coconut Milk

-    1 teaspoon of Salt

-    Banana Leaf (clean for wrapping)

Material Contents :

-    250 ml of Coconut Milk

-    20 pieces of Basil Leaf

-    2 tablespoons of Vegetable Oil (for sauteing)

-    250 gr of Tuna Fish Meat (fine shredded)

-    2 pieces of Kaffir Lime Leaf (finely sliced)

-    1 sheet of Turmeric Leaf (finely sliced)

-    1 sheet of Screwpine Leaf (finely sliced)

Ground Spice Materials :

-    5 pieces of Red Curly Chili

-    5 pieces of Red Cayenne Pepper

-    2 grains of Candlenut

-    Red Onion (to taste)

-    3 cloves of Garlic

-    1 stalk of Lemongrass (take white part and finely sliced)

-    1 teaspoon of Salt

How to make :

-    Soak glutinous rice in cold water for 2 hours and drain.

-    Steamed glutinous rice with screwpine leaf until half cooked and lift.

-    Boil the coconut milk and salt then put steamed glutinous rice and cook until the coconut milk is absorbed glutinous rice. Steamed back glutinous rice for 30 minutes until cooked and raised.

-    Heat the oil and stir-fry the spices until fragrant then enter the tuna fish and other ingredients (except coconut milk). Then you mix well and extra coconut milk then cook until dry and then lift.

-    Take a piece of banana leaf and give 2 tablespoons of glutinous rice paste and flatten. Then give a tablespoon of stuffing and triangle shape then wrap then top it with a stick and heat a flat pan with a little oil and then grilled glutinous rice until the wrapping leaves dry.

Have a Nice Eat ...❤✌❤

ACEH WOOD FISH

Materials :

-    700 gr of Tuna Fish (cuts)

-    30 pieces of Dried Bilimbi (bilimbi that has been preserved)

-    4 pieces of Bay Leaf

-    5 pieces of Big Red Pepper (cored and finely sliced)

-    2 tablespoons of Vegetable Oil (for sauteing)

-    2 pieces of Curry Leaf

-    2 teaspoons of Turmeric Powder

-    1 teaspoon of Salt

-    ¼ teaspoon of Sugar

-    1 lt of Coconut Milk (from 1 coconut fruit)

-    1 stalk of lemongrass (take the whites and smear)

-    1 sheet of Screwpine Leaf

Ground Spices Materials :

-    5 pieces of Big Red Pepper

-    5 pieces of Curly Red Pepper

-    5 pieces of Red Cayenne Pepper

-    5 pieces of Dried Bilimbi

-    4 cloves of Garlic

-    6 cloves of Red Onion

-    2 cm of Ginger

-    4 teaspoons of Coriander

-    2 tablespoons of Coconut Grated (roasted)

How to make :

-    Heat the vegetable oil, then stir-fry the whole spice smooth until fragrant.

-    Put the Tuna Fish that has been in shredded or in thin cut before, stirring until the fish is mixed with stirring the spice fine.

-    Add bay leaf, curry leaf and lemongrass (which is in the crush), dried bilimbi and screwpine leaf. Mix well.

-    Put coconut milk, turmeric powder, salt, screwpine leaf and sugar. Cook until cooked and dry (to taste), sprinkle the red chilli slices, stirring until blended. Lift.

-    Aceh Wood Fish (Eungkot Keumamah) ready to serve with warm white rice.

Have a Nice Eat ... J