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5 traditional must-try culinary delights of Aceh
Intan Tanjung & Wienda P arwitasari
T he Jakarta Post
Jakarta | Wed, June 1 2016 | 02:25 pm
Like
Served with basil and pandan leaves that g ive a kick to the flavor, Ayam Tang kap is a must-try dish
when visiting Aceh. (The Jakarta Post/Wienda Parwitasari)
A province full of vistas, Aceh never ceases to amaze people with its wonderful
attractions. It's known for its Gayo coffee, sharia, stunning landscape and
colorful life that is very different from that in any other Indonesian province.
Besides the culture, Aceh is also home to delicious, must-try culinary delights.
S ie Re u b o h , d a g ing r e b u s a s a m c u k a ( s o u r b e e f s t e w)
Hot, sour and spicy, this stew is rich in spices and other ingredients. The beef is
cooked with chili, turmeric, galangal, palm vinegar, lime and garlic. Some say
the flavor is better when the dish is cooked in a clay pot over a wood fire. Sie
Reuboh is a popular Acehnese meal to celebrate the meugang tradition, in
which a cow is sacrificed and after a ritual is held people share the meat with
neighbors. This ritual is usually held to welcome major holy days, such as a day
prior to the start of Ramadhan, Eid-al-Fitr and Idul Adha (Day of Sacrifice).
Ay a m T a n g k a p
Unlike other chicken dishes, Ayam Tangkap is served with a mixture of pandan
and basil leaves that are fried with the chicken. The leaves give an extra kick to
the dish. Other ingredients include ginger, tamarind water, green chili, shallots
and garlic.
Eu n g k o t P a y a
Eungkot Paya(JP/Wienda Parwitasari)
According to Tribun News, eungkot paya means fresh- salt-water fish, cooked
curry-style in coconut milk, with bamboo shoots, banana blossoms or saba
banana ( pisang kepok). The distinctive taste of this dish comes from roasted
desiccated coconut and coriander. Like most other Acehnese dishes, this fish
curry is bold in flavor.
S a t e Ma t a n g
Sate Matang(JP/Wienda Parwitasari)
‘Matang ’ in Bahasa Indonesia means well done, but according to Kompas, the
word matang in Sate Matang shows its origin, Matang Glumpang Dua district in
Bieruen regency, Aceh. Cooked using mutton or beef, the most distinct feature
of this satay dish is the rich flavor of mutton broth with a hint of galangal. The
sultry taste balances the sweet flavor that comes from the nutty satay sauce.
The serving of the dish can be quite noisy, as the servers bang the table with soy
sauce bottles as they prepare it.
Mie Ac e h
Perhaps the most renowned dish is Mie Aceh, thick yellow noodles with curry
sauce. The most important ingredient is the curry leaves, and the noodles are
usually served with seafood such as crab, shrimp or squid. According to
Kompas, it’s a bit hard to find it by the name Mie Aceh in Aceh, mostly because
the dish was named outside the province to distinguish it from other types of
noodles. (asw)
The Jakarta Post
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Aceh-culinary
tourism
Related News
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2 Comments
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Norman Fernandez ·
University of Tasmania
I have tried Acehnese food and honestly it is unpalatable...
Like · Reply · 1 June 2016 04:04
Andrew Stephens ·
Head of Technical Services at Texon International (ASIA) Ltd.
I am not going there no matter how delicious their food is. I can have Mie Aceh in Tangerang
and wash it down with an icy cold bintang. Then go to church on Sunday.
Like · Reply · 18 June 2016 22:43
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5 traditional must-try culinary delights of Aceh
Intan Tanjung & Wienda P arwitasari
T he Jakarta Post
Jakarta | Wed, June 1 2016 | 02:25 pm
Like
Served with basil and pandan leaves that g ive a kick to the flavor, Ayam Tang kap is a must-try dish
when visiting Aceh. (The Jakarta Post/Wienda Parwitasari)
A province full of vistas, Aceh never ceases to amaze people with its wonderful
attractions. It's known for its Gayo coffee, sharia, stunning landscape and
colorful life that is very different from that in any other Indonesian province.
Besides the culture, Aceh is also home to delicious, must-try culinary delights.
S ie Re u b o h , d a g ing r e b u s a s a m c u k a ( s o u r b e e f s t e w)
Hot, sour and spicy, this stew is rich in spices and other ingredients. The beef is
cooked with chili, turmeric, galangal, palm vinegar, lime and garlic. Some say
the flavor is better when the dish is cooked in a clay pot over a wood fire. Sie
Reuboh is a popular Acehnese meal to celebrate the meugang tradition, in
which a cow is sacrificed and after a ritual is held people share the meat with
neighbors. This ritual is usually held to welcome major holy days, such as a day
prior to the start of Ramadhan, Eid-al-Fitr and Idul Adha (Day of Sacrifice).
Ay a m T a n g k a p
Unlike other chicken dishes, Ayam Tangkap is served with a mixture of pandan
and basil leaves that are fried with the chicken. The leaves give an extra kick to
the dish. Other ingredients include ginger, tamarind water, green chili, shallots
and garlic.
Eu n g k o t P a y a
Eungkot Paya(JP/Wienda Parwitasari)
According to Tribun News, eungkot paya means fresh- salt-water fish, cooked
curry-style in coconut milk, with bamboo shoots, banana blossoms or saba
banana ( pisang kepok). The distinctive taste of this dish comes from roasted
desiccated coconut and coriander. Like most other Acehnese dishes, this fish
curry is bold in flavor.
S a t e Ma t a n g
Sate Matang(JP/Wienda Parwitasari)
‘Matang ’ in Bahasa Indonesia means well done, but according to Kompas, the
word matang in Sate Matang shows its origin, Matang Glumpang Dua district in
Bieruen regency, Aceh. Cooked using mutton or beef, the most distinct feature
of this satay dish is the rich flavor of mutton broth with a hint of galangal. The
sultry taste balances the sweet flavor that comes from the nutty satay sauce.
The serving of the dish can be quite noisy, as the servers bang the table with soy
sauce bottles as they prepare it.
Mie Ac e h
Perhaps the most renowned dish is Mie Aceh, thick yellow noodles with curry
sauce. The most important ingredient is the curry leaves, and the noodles are
usually served with seafood such as crab, shrimp or squid. According to
Kompas, it’s a bit hard to find it by the name Mie Aceh in Aceh, mostly because
the dish was named outside the province to distinguish it from other types of
noodles. (asw)
The Jakarta Post
76,119 likes
Like Page
Contact Us
Topics
Aceh-culinary
tourism
Related News
Aceh prepares to tow migrant boat out to sea
Indonesia vows to help stranded Tamil migrants
Aceh group calls on govt to protect Leuser through online petition
You might also like :
Singaporean, Malaysian travelers to face stricter airport screenings
List of world's best airlines for 2016 revealed
AirAsia orders 100 Airbus planes to meet rising demand
Citilink to open Hong Kong-Manado route
J o in T he Disc u ssio ns
Disqus
Comments
2 Comments
Sort by Oldest
Add a comment...
Norman Fernandez ·
University of Tasmania
I have tried Acehnese food and honestly it is unpalatable...
Like · Reply · 1 June 2016 04:04
Andrew Stephens ·
Head of Technical Services at Texon International (ASIA) Ltd.
I am not going there no matter how delicious their food is. I can have Mie Aceh in Tangerang
and wash it down with an icy cold bintang. Then go to church on Sunday.
Like · Reply · 18 June 2016 22:43
Facebook Comments Plugin
NEWS
T RAVEL
PAPER EDIT ION
MULT IMEDIA
ACADEMIA
LIFE
YOUT H
COMMUNIT Y
SOUT HEAST ASIA
JOBS
NEWS
T RAVEL
JOBS
SUBSCRIBE
OUR PART NERS
kompas.com
tribunnews.com
kontan.co.id
Asia News Network
Catch Asia! Media Network
About
Cyber Media Guidelines
Contact
© 2016 PT. Niskala Media Tenggara
Advertise
Paper Subscription