Acehnese cuisine

Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian[1][2] traders influenced food in Aceh although flavours have substantially changed their original forms.[3] The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.[4] A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.[5]

Acehnese cuisine
Ayam tangkap
Bubur asyura
Kuwah pliek u
Bhôi
Keukarah
Meuseukat
Roti cane kari kambing
Kopi sanger
Mi aceh, common Acehnese fried noodles in Indonesia.
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List of Acehnese foods

Spices

Dishes
  • Ayam tangkap, traditional fried chicken served with leaves such as temurui leaves and pandan leaves that are roughly chopped and fried crispy.
  • Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
  • Gulai ayam, chicken curry.
  • Gulai kepala ikan, fish head curry.
  • Kanji asyura, porridge made from grains.
  • Kanji rumbi, rice porridge, similar to bubur ayam.
  • Ketupat, rice dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
  • Keumamah, fish dish of Euthynnus affinis or Katsuwonus pelamis.
  • Kuwah beulangong, mutton or goat curry.
  • Kuwah eungkôt yèe, shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves and kaffir lime leaves.
  • Kuwah iték, duck curry.
  • Kuwah pliëk-u, gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices.
  • Kuwah udeuëng, shrimp curry.
  • Martabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
  • Martabak aceh, Acehnese-style of martabak, that shaped like roti canai and served with curries.
  • Masam keu’euëng, sour and spicy dish.
  • Mi aceh, curried spicy noodle dish with rich spices.
  • Mi caluk, noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
  • Mi kari, curry noodle dish.
  • Mi rebus, Acehnese-style of boiled noodle dish.
  • Nasi biryani, Acehnese-style of flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
  • Nasi goreng aceh, fried rice with rich spices akin to mie aceh.
  • Nasi gurih, steamed rice cooked in coconut milk and spices dish.
  • Nasi kari, rice dish served with curry.
  • Roti cane, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
  • Roti jala, pretty dish that looks like a lace doily due to the way it is made and usually served with curry dishes.
  • Sambai asam udeuëng, sour and spicy shrimp.
  • Sate matang, a satay variant made of goat meat.
  • Sie reuboh, stew made of beef or water buffalo with spices.

Snacks and desserts
  • Apam, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
  • Bhôi, Acehnese cake.
  • Keukarah, traditional cake made from a mixture of flour and coconut milk with bird nest shaped.
  • Meuseukat, dodol-like cake made of pineapple.
  • Pulôt, traditional cake made of sticky rice and turmeric.
  • Roti tisu, thinner version of the traditional roti canai.
  • Timphan, steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk.

Beverages
  • Kopi aceh, an Acehnese traditional coffee.
  • Kopi gayo, a coffee made from arabica coffee variety.
  • Kopi sanger, a coffee made of mixture of black coffee, condensed milk and sugar.
  • Kopi tarik, a coffee, dark roasted with margarine and sugar, which is sweetened with condensed milk and pulled to froth it up.
  • Teh tarik, a hot milk tea beverage.

See also

References
  1. Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 182.
  2. Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 183.
  3. Wibisono, Nuran (June 4, 2018). "Jejak India Dalam Kuliner Nusantara". tirto.id (in Indonesian).
  4. Rosemary Brissenden (2007). Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Tuttle Publishing. ISBN 0-7946-0488-9.
  5. Patrick Witton (2002). World Food: Indonesia. Lonely Planet. ISBN 1-7405-9009-0.
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