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Cigar Gift Set - Find the perfect cigar gift set or samples to pair with an engraved scotch or bourbon bottle. Browse our curated selection of premium cigar gift sets and humidors, perfect for corporate gifts or to commemorate promotions, births or graduations. Celebrate this special occasion with one of our unique cigar gift sets or send one yourself for a job well done.
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Choose from a variety of premium cigar options including cutters, humidors and travel cigars. Engrave a personalized cigar gift for a personalized gift. Aceh has many very beautiful tourist destinations such as Iboih Beach, Laut Tavar Lake, Rubia Island or Ve Island. But did you know that Aceh is also a paradise for culinary tourism?
The reason is that the food in Aceh is known to be very tasty. Its distinctive spice flavor will make you addicted. Food tourism is obviously a must when traveling to Aceh, especially the city of Banda Aceh. interesting? Check out Gogonesia Style Aceh Culinary Tour Guide in Banda Aceh.
Well, this cooking is well known outside of Aceh. You must know, right? But it won't be complete if you don't try the "real Acehnese" Mi Aceh. Sam Mi Ache is a noodle dish cooked with various spices. The type of noodle is a thick, straight yellow noodle that is usually mixed with various side dishes such as sliced beef, goat, squid, crab or shrimp.
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There are two types of Mee Aceh, namely fried noodles and boiled noodles. Boiled Achen noodles with spicy curry sauce are best served hot. In Banda Aceh city, the famous Mie Aceh Mie Razali shop in Jalan Panglima Polem, Simpang Lima District. Mie Rosalie, which has been around since 1967, is very crowded, especially at night.
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This is a typical Acehnese dish in the form of fried chicken with Acehnese herbs and spices. Its delicious delicacy has made Ayam Thangkap popular on the veranda of Mecca. The cooking process is also unique. The free range chicken is cut into small pieces, seasoned before roasting and a few handfuls of Temuru curry leaves, koja salami and pandan leaves are also added during roasting.
The flavor of these spices will permeate the chicken. This is the secret of the delicacy of Ayam Tangtang. Yes, this dish is served with leaves, covering the chicken. When still warm, these leaves have a crisp, crunchy texture. If you are interested in a snack, come to Cut Deck Catch Chicken Restaurant at Jalan P. Nyak Makam, Lambhook, Banda Aceh.
It is called mature satay because this satay was first sold in Matang Gewleumpang Dua, a sub-district of Bireuen region. The main ingredients used for this satay are diced goat meat, which is then seasoned with spices. As an accompaniment, the tender Sate Matang meat is accompanied by a thick broth flavored with cardamom, star anise, cloves and pepper.
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Happiness! There are countless restaurants in Banda Aceh that serve Sate Matang. Just choose which restaurant you want to try. The name may be a bit unique, but about the taste, don't ask. Pliek U Kuah is a typical coconut milk curry dish from the East Coast of Aceh.
The main ingredient is pliek, which is the residue from coconut oil that no longer contains oil. This Pliek-U sauce is served with young yak fruit, young papaya, melinjo leaves, long bean, kekambarang bamboo shoots, melinjo fruit and baby shrimp. As an accompaniment to eating rice, Kuah Pliek U is also often served with fried fish.
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This dish is easy to find in various restaurants in Aceh. Sie Reuboh Puteh or in Indonesian is a white meat stew that is beef or lamb cooked with garlic, chilies, salt and vinegar, then combined with lemon juice and aerated throughout the day and night.
After the marinade is absorbed, the meat is cut into pieces and fried until it becomes like minced meat. The distinctive taste of Sie Reuboh Puteh comes from palm vinegar, aka village vinegar, which is made from palm sugar. This dish is most delicious when hot.
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You can try Sie Reuboh Puteh in Lambar District, Aceh Besar, such as Aceh Special Rayeuk Restaurant, Delima Baru and Ayam Tangkap Blang Bintang Restaurant. You can keep it as a souvenir as Sie Reuboh Puteh can be kept for up to one month. This traditional Achen dish is made from tuna.
The fish is boiled, then dried in the sun. After drying, the fish is cut into thin slices to obtain a crunch. There are two types of Keumamah namely Keumamah Leumak and Keumamah Tumeh. Keumamah Leumak is prepared with a little hot pepper, solar acid, ginger, garlic and turmeric.
Grind all these spices and grease the wooden fish. The next process is cooking with coconut milk. Sprinkle with salt and coriander powder to taste. If you like, you can dip it in the duck egg when the sauce starts to boil. They don't ask for delicacy.
The taste is spicy, slightly sour and sharp. Like a friend who eats hot rice, Keumamah will get you addicted. Keumamah Tumeh aka Stir Fry is another matter. The seasoning is the same as Keumamah Leumak, but without the added coconut milk and tomato puree.
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In addition to its delicious taste, Keumamah Tumeh also has a very tempting aroma. This dish is often used as a side dish for rice. To try Keumamah, you can stop at the typical Aceh restaurant Rayeuk Blessings on Jalan Muhammad Hassan, Banda Aceh. The typical Acehnese goat curry is so rich in flavor that the meat is tender without the pungent smell of the goat.
This curry has the taste and aroma of Achen spices. Various other foods such as rice, grilled lamb chops and pieces of green chilies can be used as an accompaniment to Aceh curry. Alternatively, it can also be eaten with Roti Cane. Roti Cane is a modification of the Indian dish, made with a mixture of flour, butter and sugar, which is then fried until crispy.
The taste is spicy, slightly sweet. Roti Cane is best eaten with spicy goat curry or goat curry. You can find this dish in different parts of Banda Aceh. Aceh coffee is famous for its wonderful taste. But have you ever heard of Sanger coffee?
If not, you must try this "cappuccino" from Aceh. Sanger coffee is made from a blend of black robusta or arabica coffee beans with sweetened condensed milk mixed with sugar. This coffee is then stirred until foam forms. To get a strong Sanger coffee, the brewer must really master the milk and sugar mixture.
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