Are you a lover of typical Indonesian culinary delights? Below we recommend 5 typical Acehnese food recipes with authentic taste.
Cooked with a recipe passed down from generation to generation using special spices, it definitely makes the dish taste even more delicious. Follow the recipe below!
1. Aceh Noodle Soup Recipe
Materials:
Soaked yellow noodles – 250 grams
Eggs, beaten – 1 egg
Shrimp – 100 grams
Bean sprouts – 1 handful
Cabbage, thinly sliced – 2 pieces
Spring onions, thinly sliced – 1 stem
Sweet soy sauce – 2 tbsp
Soy sauce – 2 tbsp
Curry powder – 1 tbsp
Cumin powder – 1/2 tsp
Water – 500 ml
Salt to taste
Sugar – to taste
Frying oil – enough
Ground spices:
Red chilies – 3 pieces
Shallots – 3 items
Garlic – 2 cloves
Tomato – 1 piece
Candlenuts – 2 items
Complementary:
Chips – to taste
Sliced red onions – to taste
Tomato slices – to taste
Pickled cucumber – to taste
How to make:
- Rinse the wet yellow noodles with water, then drain.
- Blend the ground spices, then saute until fragrant. Add shrimp, cook until shrimp change color.
- Add the eggs, scramble until cooked then add water.
- Add noodles and vegetables (cabbage, bean sprouts, spring onions), add sweet soy sauce, light soy sauce, curry powder, ground cumin and salt and sugar. Stir well.
- Cook until absorbed and the sauce thickens.
- Serve the Acehnese noodle soup with chips, sliced red onions, pickles, cucumber slices and tomatoes.
2. Chicken catch
Materials:
Chicken, cut into pieces – 750 grams
Curly green chilies, cut into 2 parts – 50 grams
Bay leaves – 3 pieces
Pandan leaves, cut into pieces – 3 pieces
Curry leaves – 20 pieces
Salt – 1 tbsp
Pepper – 1 tsp
Water, for covering – enough
Frying oil – enough
Ground spices:
Garlic – 6 cloves
Galangal – 120 grams
Coriander powder – 2 tsp
How to make:
- In a pan, add the chicken along with the ground spices, bay leaves, salt and pepper. Pour water until it covers all parts of the chicken. Cover / cook until the water reduces.
- In a frying pan, heat a lot of oil. Estimate the amount of oil until the entire chicken can be completely submerged.
- Fry the chicken and all the seasonings over medium to high heat, stirring constantly so it doesn’t burn.
- Add pandan leaves, curry leaves and green chilies when the chicken looks slightly brown. Continue cooking until the chicken is dark brown and the leaves are dry. Lift and drain.
- Ready to be served.
3. Meat Curry Roti Jala Recipe
Materials:
Jasa Bread:
Wheat flour – 350 grams
Chicken eggs – 2 pieces
Light coconut milk – 500 ml
Salt – 1 tsp
Margarine, for greasing the pan – to taste
Beef Curry:
Goat meat, cut according to taste – 500 grams
Potatoes, cut – 200 grams
Thick coconut milk – 500 ml
Light coconut milk – 500 ml
Curry powder – 1 tbsp
Curry leaves – 5 sprigs
Lemongrass, bruised – 2 stalks
Cinnamon – 1 stick
Star anise – 2 pieces
Cardamom – 2 pcs
Cloves – 4 grains
Salt – 1 tsp
Frying oil for frying – enough
Ground Beef Curry Seasoning:
Curly red chilies – 10 pieces
Shallots – 6 pieces
Garlic – 4 cloves
Candlenuts – 3 items
Turmeric – 2 segments
Ginger – 1 segment
How to make:
Jasa Bread:
- Mix all ingredients except margarine with a whisk/shaker until smooth and not lumpy. Strain the mixture.
- Heat a flat, non-stick frying pan that has been smeared with a thin layer of margarine.
- Pour 1 tablespoon of vegetable mixture into the roti jala mold. Pour the mixture into the pan, forming a circular mesh pattern.
- Once the top looks dry, immediately fold the dough into an envelope shape. Lift. Do this until the dough runs out.
- Ready to be served.
Beef Curry:
- Heat the oil. Saute ground herbs and spices until fragrant.
- Add the meat, stir well until it changes color.
- Pour in the thin coconut milk, cook until the meat is half cooked. Keep stirring so that the coconut milk doesn’t break.
- Add the potato pieces. Stir well.
- Add thick coconut milk, salt and sugar. Stir well and cook until the meat is tender. Taste correction. Lift.
- The meat curry is ready to be served with roti jala.
4. Recipe for Acehnese Tuna Fish Curry
Materials:
Pindang tuna, fried semi-dry – 250 grams
Curry leaves, take the leaves – 1 sprig
Lemongrass, bruised – 1 stalk
Galangal, crushed – 2 cm
Shallots, sliced – 2 pieces
Green curly chilies, cut into large pieces – 5 pieces
Salt – 1/2 tsp
Sugar – 1/4 tsp
Water – 200 ml
Oil, for frying – 2 tbsp
Ground spices:
Garlic – 3 cloves
Shallots – 6 pieces
Large red chilies – 5 pieces
Jahe – 1 cm
Sunti acid – 2 tbsp
Coriander – 1/2 tsp
How to make:
- Heat the oil. Saute sliced shallots, ground spices, curry leaves, lemongrass and galangal until fragrant.
- Add the fried tuna. Stir well.
- Pour in water and add salt and sugar. Stir well then cook while continuing to stir until the water is reduced, the sauce is thicker and brown in color. Correct the taste.
- Add the sliced green chilies a few moments before removing. Stir well then remove from heat.
- Ready to be served.
5. Acehnese Fried Noodles Recipe
Materials:
Soaked yellow noodles – 300 grams
Shrimp – 75 grams
Squid, cut into rings – 75 grams
Bean sprouts – 50 grams
Cabbage, finely sliced – 50 grams
Tomato, remove seeds and slice lengthwise – 1 piece
Shallots, sliced – 2 pieces
Garlic, sliced – 1 clove
Onions, sliced - 1 stick
Celery leaves, sliced – 1 stem
Sweet soy sauce – 2 tbsp
Vinegar – 1 tsp
Broth powder – 1/2 tsp
Salt – 1 tsp
Ground pepper – 1/4 tsp
Water – 300 ml
Bay leaf – 1 sheet
Oil for frying – 3 tbsp
Ground spices:
Shallots – 5 pieces
Garlic – 3 cloves
Red chilies – 3 pieces
Turmeric – 1 cm
Cardamom – 2 pcs
Cumin – 1/4 tsp
Anise – a pinch
Complementary:
Pickled cucumber – to taste
Emping crackers – to taste
How to make:
- Heat the oil. Saute the shallots, garlic and ground spices until fragrant.
- Add shrimp and squid. Stir well.
- Add bean sprouts, cabbage, and tomatoes. Stir well and cook until wilted.
- Add yellow noodles, bay leaves and water. Stir well.
- Add soy sauce, vinegar, stock powder, pepper and salt. Stir well and cook until the water reduces. Correct the taste.
- Lastly, add the leeks and celery just before lifting. Lift.
- Ready to be served with pickled cucumber and emping crackers.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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