MIE ACEH (aceh noodles)

Dishes based on noodles are very popular by the people in Indonesia, as evidenced by the establishment of several restaurants typical of Aceh that flourished in some areas. Mie Aceh known for its distinctive spicy flavor with a sweet flavor mixture of spices

hm....... many spices we  need here

So lets make it


Ingredients:

• 150 grams beef, diced
• 400 grams of yellow noodles 
• 750 ml beef broth
• 150 grams of shrimp that have been cleaned and skin removed.
• 1 tomato, diced
• 4  garlic, thinly sliced.
• 3 spring onions, thinly sliced.
• 1 tsp vinegar
• 2 tablespoons soy sauce
• 1 leek, finely sliced.
• 60 grams of bean sprouts, cleaned
• 100 grams of cabbage, thinly sliced.
• 1 tablespoon celery, finely sliced.
• 2 tsp salt.
• 3 tablespoons cooking oil 

Ground spices

• 4 grains of cardamom.
• 1 tsp cumin, roasted.
• 5 pieces of onion.
• 3  of garlic.
• 4 red chilies, seeded.
• ½ tbsp turmeric powder.
• 1 tsp pepper grains.

Complementary

• Shrimp Crackers / Crackers Chips.
• Pickled cucumber.

How to Make

• Enter the frying pan into the onion, garlic and spices and then sauted until fragrant.
• Enter beef , stir and cook until half cooked
• Add more other ingredients: shrimp and tomatoes, stir again until blended.
• Put some spice: broth, celery, leeks, salt and vinegar.
• Cook again until evenly cooked 
• Enter cabbage and bean sprouts and stir well.
• Enter the noodles and soy sauce.
• Stir cooking until all the ingredients are well blended and cooked.
• Lift and then serve hot with pickled cucumbers and chips 

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PELEMAK BOH MANOK

Pelemak boh manok is a traditional dish from Aceh. The main ingredient eggs cooked in a savory coconut milk, Salam Koja leaves which makes having a fragrance that can not be replaced.

So let's make it

Ingredients :

• 1,500 ml coconut milk from 1 coconut
• 7 red onions, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 cm ginger, crushed
• 2 pieces Asam Sunti (you can use Tamarind)
• 10 pieces Salam Koja Leaves
• 1 teaspoon coriander powder
• 2 cm turmeric, puree
• 5 large green chilies, split the two parts
• 3 leeks cut into 1 cm
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 8 eggs

How to make 

• Boil the coconut milk, onion, garlic, ginger, Asam sunti, Salam Koja leaves, coriander powder and turmeric, stirring until boil and fragrant. (low heat)
• Enter the green chili. Stir. Add salt and sugar. Stir well.
• Break the eggs one bye one. cover. cook until cooked
• Oven cover, enter leeks. 
• Serve

This is daun salam koja (curry leaves)

This is Asam sunti

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Es timun serut (Cucumber Ice)

This drink is delicious fresh taste and rich in fiber and vitamins. For you shall try this recipe vegetarian. Very easy to make it.

Ingredients

• 2 pieces of cucumber with a thick meat
• 1 slice of melon
• 1 tablespoon lemon juice
• 200gr shaved ice

Sugar syrup

• 500ml water
• 400gr sugar
• 1lbr pandan leaves
• 2cm cinnamon

How to make 

• Peel the cucumber and shaved lengthwise
• Peel the melon lengthwise shaved
• Put into the pitcher / carafe and add crushed ice
• Boil the sugar syrup until thickened
• Put sugar syrup into the pitcher / carafe contains shavings of cucumber and melon.
• serve

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Soto Aceh

 

 There are many types of Soto Indonesia . And they have their own characteristics . There are soupy coconut milk , there is also a clear soupy . And now let's discuss one of the famous Soto in Indonesia , from Aceh region . Thats is Soto aceh

So Lets Make itingredients :

    750 ml coconut milk from a coconut
    500 gr beef , cut into small dice
    2 pcs tomatoes , sliced
    2 lemongrass stalk , white part , crushed
    4salam leaves
    2 stalk celery , finely sliced
    2 pcs lemon , squeeze
    2 tbsp fried onions , for topping
    3 tablespoons oil , for sauteing

Seasoning mashed

    1 to coriander , toasted
    4 items hazelnut
    1 teaspoon pepper
    8 pieces of red onion
    3 cloves of garlic
    1 knuckle of ginger
    salt to taste 

How to make :

1.     Saute ground Seasoning mashed until fragrant . Enter your beef . Stir until changes color .
2.     Pour coconut milk . Enter the lemongrass and salam leaf .
3.     Cook , stirring, stirring until boiling . Lift . Discard lemongrass and salam leaf  again.
4.     Serve Soto with sliced ​​beef tomato , fried onion , celery and lime juice .

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Acar Belanak

This one dish from Aceh. spiced dishes with the main ingredient mullets. hm .. do not doubt a matter of taste. Indonesia's taste, of course, exist in this cuisine.  
Ingredients:

• 750 gr belanank fish
• 1 tsp salt
• 2 tbsp lemon juice oil
• 6 red onions chopped
• 4 pieces of chopped green chilies
• 3 pieces of red chilli chopped
• 10 pieces of red chili sliced Finely sliced ​​
• 1 cm ginger.  

How to make:

1. Clean Belanak Fish, season salt and lemon juice, let stand about 20 minutes.
2. Fried Fish in hot oil and much, until dry. Drain.
3. Saute onion until fragrant, add the green chili, red chili, and cayenne pepper, stirring until wilted.
4. Add ginger, the remaining lemon juice, and remaining salt, bring to a boil.
5. Put fish fry cook briefly over high heat.
6. Lift ready to serve.

 This is Belanak Fish

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Ayam Tangkap (Catch Chicken)

Ayam Tangkap (Catch Chicken) is a dish typical of Aceh.  Aceh cuisine made ​​of chicken fried with herbs and spices typical

    Ingredients :1 chicken (preferably free-range chicken)
8 Salam koja leaves (temurui) 
4 pieces of pandan leaves, sliced 
1 liter of cooking oil 
1 cup of boiled water 
2 green chilies
200 ml warm waterSeasoning :3 garlic (3 chopped, 3  mashed ) 
5 pieces of cayenne pepper 
3 pieces of red onion
2 cm  Kunyit
2 cm ginger
1 tsp salt 
Tamarind water , to taste

How to Make Chicken Catch :

1. Cut the chicken into 24-30 small pieces , then wash clean . If necessary , knead with lemon juice .
2. Puree all seasoning , mixed with 200 ml of warm water .
3. Enter the chicken pieces into the spice , and soak for 10 minutes .
4. Heat the oil in a large frying pan until it's really boiling . Fried chicken until browned .
5. All chickens must be immersed in the oil and do not coincide with each other too . For best results , use a large frying pan , with 2 liters of cooking oil . Or , do not fry at once , but little by little . ( Remember : the success of this simple dish is very dependent on the frying technique ) .
6. If the chicken is cooked , put sliced ​​onion , Salam Koja leaves , pandan leaves , and green chillies . Continue to fry about three minutes.
7. Remove and drain from oil , and serve in hot conditions .

 Salam Koja Leaves (temurui)



Panda leaves

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