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Cocomelon Gift Wrap - Sorry, we just need to make sure you're not a robot. For best results, make sure your browser accepts cookies. Activate and hold the button to confirm that you are human. THANKS! Activate and hold the button to confirm that you are human. THANKS! Aceh has several beautiful tourist sites, such as Iboih Beach, Laut Tawar Lake, Rubiah Island or Weh Island.
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But did you know that Aceh is also a paradise for culinary tourism? The reason is that Acehnese cuisine is known to be delicious. Its unique taste and spices will make you addicted. Culinary tourism is clearly a must when visiting Aceh, especially Banda Aceh City.
You want to know? See recommendations for Aceh tourism at Gogonesia Banda Aceh City. However, this style of cooking is well known outside of Aceh. You must know, right? But it's not complete if you don't try the "real Acehnese" Mie Aceh. Mie Aceh itself is a noodle dish cooked with various spices.
The type of noodles used are thick, straight yellow noodles, and they are often mixed with different fillings such as ground beef, goat, squid, crab, or shrimp. There are two types of Mie Aceh, which are fried noodles and boiled noodles. Acehnese noodles cooked with a spicy curry sauce are best eaten hot.
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In Banda Aceh city, the famous Mie Aceh store is Mie Razali in Jalan Panglima Polem, Simpang Lima area. Mie Razali, which has been around since 1967, is very busy, especially at night. This traditional Acehnese dish comes in the form of fried chicken with Acehnese herbs and spices.
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Its delicious taste has made Ayam Tangkap popular in Mecca veranda. The cooking method is also unique. The free-range chicken is cut into small pieces, seasoned before being fried, and while it is being fried, a few leaves of Temuru curry, salam koja and pandan leaves are added to it.
The flavor of these spices will permeate the chicken. This is the secret of Ayam Tangtang's popularity. Yes, this dish is served with leaves covering the chicken. When it is hot, these leaves have a hard texture like chips. If you can't wait to taste it, just come to Cut Deck Catch Chicken restaurant in Jalan P. Nyak Makam, Lambhuk, Banda Aceh.
It is called mature satay because this satay was originally sold in Matang Geuleumpang Dua Town, Bireuen Regency. This satay uses the basic ingredients of minced goat meat, then seasoned with spices. As an accompaniment, the Sate Matang with tender meat is accompanied by a thick broth flavored with cardamom, star anise, cloves and pepper.
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Amusing! In Banda Aceh, there are many restaurants that serve Sate Matang. Just choose, want to try which restaurant. The name may be unique, but with the taste, don't ask. Pliek U Kuah is a coconut milk curry that is common on the east coast of Aceh.
The main ingredient is pliek, which is a by-product of making defatted coconut oil. This Pliek-U sauce is served with baby jackfruit, baby papaya, melinjo leaves, long beans, kecombrang bamboo shoots, melinjo fruit and baby shrimp. As an addition to rice, Kuah Pliek U is usually served with fried fish.
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This same dish is readily available at various restaurants in Aceh. Sie Reuboh Puteh or in Indonesian is boiled white meat, i.e. beef or lamb cooked with garlic, cayenne pepper, salt and vinegar, then rubbed with lemon juice. lime and airy day and night. Once the marinade has entered, the meat is cut into pieces and fried until it looks shredded.
The unique taste of Sie Reuboh Puteh comes from palm vinegar, known as village vinegar, made from palm sugar. This dish is best eaten hot. You can enjoy Sie Reuboh Puteh in Lambaro, Aceh Besar, such as Aceh Special Rayeuk Restaurant, Delima Baru and Ayam Tangkap Blang Bintang.
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You can make it a souvenir because Sie Reuboh Puteh can last up to a month. This traditional Acehnese dish is made with tuna. The fish is boiled, then dried in the sun to dry. Once dry, the fish is cut into pieces to obtain a firm texture.
There are two types of Keumamah, Keumamah Leumak and Keumamah Tumeh. Keumamah Leumak is cooked with small chillies, sunti sour, ginger, garlic and turmeric. All these spices are crushed and spread on the wooden fish. The following recipe is cooked with coconut milk. Sprinkle with salt and coriander powder to taste.
If you wish, you can add it to the duck egg when the vegetable begins to boil. Good food is out of the question. The taste is mild, slightly acidic and sweet. Like a hot rice lover, Keumamah will have you hooked. Keumamah Tumeh aka jumped is something else.
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The seasonings are the same as Keumamah Leumak, but without the coconut milk and adding crushed tomatoes. Besides its sweet taste, Keumamah Tumeh also has a very pleasant aroma. This food is often served as a rice dish. To taste Keumamah, you can stop at the traditional Aceh restaurant Rayeuk Blessings in Jalan Muhammad Hasan, Banda Aceh.
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Traditional Acehnese goat curry is full of flavor, the meat is tender without the pungent smell of goat. This curry has the taste and aroma of Acehnese spices. A variety of other foods such as rice, chunks of grilled lamb, and chunks of green chili peppers can be used to accompany Acehnese curry.
Additionally, it can be eaten with Roti Cane. Roti Cane is a variation of Indian food made from a mixture of flour, butter and sugar, then fried thin and tender. Sweet, slightly sweet taste. Roti Cane is best eaten with goat curry or goat curry.
You can find this same dish in different corners of the city of Banda Aceh. Acehnese coffee is famous for its sweet taste. But have you ever heard of Sanger Coffee? If not, then you have to taste this "cappuccino" from Aceh. Sanger coffee is made from a blend of black coffee from robusta or arabica coffee beans with aromatic milk mixed with sugar.
This coffee is then shaken until it foams. To obtain solid Sanger coffee, the combination of milk and sugar must be well known to the brewer. It tastes sweet and has the typical Acehnese coffee taste. You can enjoy Sanger coffee at various cafes spread across Banda Aceh.
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