5 Typical Acehnese Foods, Delicious That Make You Nailed

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:

1. Rinse the wet yellow noodles with water, then drain.
2. Blend the ground spices, then saute until fragrant. Add shrimp, cook until shrimp change color.
3. Add the eggs, scramble until cooked then add water.
4. 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.
5. Cook until absorbed and the sauce thickens.
6. 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:

1. 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.
2. In a frying pan, heat a lot of oil. Estimate the amount of oil until the entire chicken can be completely submerged.
3. Fry the chicken and all the seasonings over medium to high heat, stirring constantly so it doesn’t burn.
4. 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.
5. 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:

1. Mix all ingredients except margarine with a whisk/shaker until smooth and not lumpy. Strain the mixture.
2. Heat a flat, non-stick frying pan that has been smeared with a thin layer of margarine.
3. Pour 1 tablespoon of vegetable mixture into the roti jala mold. Pour the mixture into the pan, forming a circular mesh pattern.
4. Once the top looks dry, immediately fold the dough into an envelope shape. Lift. Do this until the dough runs out.
5. Ready to be served.

Beef Curry:

1. Heat the oil. Saute ground herbs and spices until fragrant.
2. Add the meat, stir well until it changes color.
3. Pour in the thin coconut milk, cook until the meat is half cooked. Keep stirring so that the coconut milk doesn’t break.
4. Add the potato pieces. Stir well.
5. Add thick coconut milk, salt and sugar. Stir well and cook until the meat is tender. Taste correction. Lift.
6. 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:

1. Heat the oil. Saute sliced ​​shallots, ground spices, curry leaves, lemongrass and galangal until fragrant.
2. Add the fried tuna. Stir well.
3. 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.
4. Add the sliced ​​green chilies a few moments before removing. Stir well then remove from heat.
5. 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:

1. Heat the oil. Saute the shallots, garlic and ground spices until fragrant.
2. Add shrimp and squid. Stir well.
3. Add bean sprouts, cabbage, and tomatoes. Stir well and cook until wilted.
4. Add yellow noodles, bay leaves and water. Stir well.
5. Add soy sauce, vinegar, stock powder, pepper and salt. Stir well and cook until the water reduces. Correct the taste.
6. Lastly, add the leeks and celery just before lifting. Lift.
7. 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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