Dish from the region of Aceh loaded with spice and concentrated. In general, the taste of grain-like flavor from the kitchen of India. Perhaps because of the influence of the arrival of traders from Gujarat, India, in ancient times. Leaves are widely used spices in the kitchen leaves Koja Aceh is also known by the term temurui leaves. Usually people of Aceh to plant their own herb leaves in their yard. Therefore, Koja leaves can only be obtained in traditional markets in particular merchant.
For the daily dish usually consists of bread usually served with a mesh variety of spicy curry or curry dishes. This time you can sample the delights of variants of grain that is unique Aceh Mi Goreng, swordfish sauteed with spices typical of Aceh, do not miss the vegetable curry of vegetables completely healthy.
Gule plik u
material
200 gr plik u
young jackfruit
papaya
melinjo
melinjo leaves, chopped
eggplant (if you like)
bean
100 grams of peanuts (be more)
100 g shrimp (be more)
3 stalk lemon grass, chopped stem, crushed ends
15 lbr lime leaves, finely chopped
5 spring onions, chopped
2 cm ginger, crushed
4 cups coconut milk
1 ounce of green chillies, roughly chopped (not likes Pedes klo, kurangin aja)
salt
Subtle spice
*
6 dried chillies
*
3 red chillies
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5 cayenne pepper
*
3 cloves garlic
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5 spring onions
*
1/2 teaspoon cumin
*
1 cm ginger
*
2 cm turmeric
*
1 teaspoon coriander
How to make
*
Soak in hot water plik u kira2 10 minutes. Drain. Wash with cold water. Drain. Blend until smooth.
*
Put the water. Enter plik u and spices plus salt.
*
Enter melinjo.
*
Enter peanuts and shrimp.
*
Enter the coconut milk.
*
Enter the vegetables that have been cut into pieces (do not be too rough) and all materials.
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Cook until done.
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Eat with hot rice and fried salted fish
Sources: http://www.aceh-online.com
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