Es Le Boh Timon Khas Banda Aceh

Material :

100 g cucumber
150 ml of ice water
1 tablespoon lemon juice
  2 tablespoons honey

How to make :

  Cucumber peeled and grated rough Prepare a glass or cup, mix the cucumber, add ice water lemon and honey and stir evenly. Ice Leh Boh Timon already ready to be enjoyed.

Eungkot Keumamah

Materials to be prepared

- Keumamah (wooden fish) 2 pieces
- Curry leaves 2 sprigs


Spices (ground):
- Cayenne pepper 1 handful
- Acid sunti 2 handheld (coarse ground)
- Red onion 2 cloves
- Cayenne 2 pieces
- ½ teaspoon turmeric

For sliced:
- Onion 3 cloves
- 5 pieces of green pepper

How to make :

1. keumamah thinly sliced
2. Soak the slices keumamah in warm water within 5 minutes
3. Saute minced spices
4. Enter keumamah and water.
5. Enter Chopping spices and curry leaves
6. Serve

Ayam Tangkap

Material contents :1 whole chicken (preferably free-range chicken)1 liter of cooking oil8 sprigs of bay leaves Koja (temurui)4 pieces pandan leaves, sliced1 cup of boiled water2 green chiliesSeasoning:3 cloves garlic (3 cloves chopped, 3 cloves of mashed)3 shallots5 pieces of cayenne pepper1 vertebra thumb (2 cm) turmeric1 vertebra thumb (2 cm) ginger1 teaspoon salttamarind water, to taste

How to make:
    24-30 Cut the chicken into small pieces, then wash clean. If necessary, squeeze-remasdengan lime juice.
    Puree all ingredients, mixed with 200 ml of lukewarm water.
    Enter the chicken pieces into the seasoning, and soak for 10 minutes.
    Heat the oil in a large skillet until absolutely boiling. Fried chicken until browned.
    All chickens must be immersed in the oil and do not get too coincide with each other. For best results, use a large frying pan, with 2 liters of cooking oil. Or, do not fry all at once, but little by little.
    Towards the chicken cooked, add sliced ​​onion, bay leaves Koja, pandan leaves and green chillies. Continue to fry about three minutes.
    Remove and drain, and serve immediately in hot conditions.

Kuah Sie Itek

Material contents :1 ducks (duck)25 grams of coconut gongseng *)1 cup coconut milka little oil for fryingSeasoning:50 g coriander1 tablespoon white pepper (pepper)3 tablespoons cumin1 tbsp cumin fish6 grains of white cardamom3 point rivet star anise (anise, star anise)1 whole nutmeg3 spring onions5 cloves garlic10 dried red chilies1 pinkie (2 cm) cinnamon1 pinkie (2 cm) turmeric1 pinkie (2 cm) ginger5 grains hazelnut1 stalk lemongrass (lemongrass)1 handful of leaves temurui / salam koja5 pieces pandan leavessalt to tasteHow to make:Wash the duck and cut into pieces. (Better yet if the whole duck baked briefly so that the fat drips out. After that, cut into pieces). Tie pieces of duck with pandan leaves.Unless lemongrass, cinnamon, and leaves temurui, all the condiments crushed and pulverized.Saute ground spices until cooked, add the duck pieces. Add coconut milk and water until all the pieces of duck submerged. Enter lemongrass, cinnamon, and leaves temurui.Cook over low heat until soft and tender flesh. after cooking, serve, ....