Hi all hivers friends. On this occasion I want to cook fish dishes with a typical Acehnese recipe. Yes, Aceh is one of the special regions that has been given special autonomy and the province located in the westernmost part of Indonesia. Yes, Aceh is also famous for its abundant seafood and rich spices and culture so that the people of Aceh have a variety of regional specialties. One of them is my menu this time, namely KUAH ASAM KEUENG KHAS MY REGION ACEH.
Asam Keueng in Indonesian means sour and spicy. Asam Keueng is a fish dish with soup that offers a sour, spicy and savory taste that invites admiration. The uniqueness of the taste of this dish cannot be denied because it comes from a combination of typical Acehnese spices. An interesting fact about this dish is the unique and dominant sour taste comes from asam sunti which is a typical Acehnese kitchen spice. The people of Aceh usually process starfruit by drying it in the sun so that it becomes asam sunti, this is what causes asam sunti to stick as a characteristic of the Aceh region.
This sour keueng dish can be made with various types of fish, such as milkfish, tuna, dencis, etc. But the most popular and often made is milkfish, like my dish this time. Oh yeah, did you know, sour keueng is not just an ordinary soup dish, but also symbolizes the richness of Acehnese culture. Even now, many chefs are innovating with a modern style without losing its original taste. Here's how to make sour keueng soup ....
Ingredients needed:
- 6 pieces of milkfish
- 1 lime + salt (For marinating fish)
- 5 green chilies
- 2 pieces of kaffir lime leaves
- 1/2 tsp salt
- 7 red chilies
- 5 small chilies
- 5 cloves of shallots
- 2 cloves of garlic
- 1 tbsp coriander
- A pinch of cumin
- 7 pieces of asam sunti (dried starfruit / which has been salted)
How to make:
First: wash the fish thoroughly. Marinate the fish by squeezing lime juice and add 1/4 tsp of salt. Spread evenly. Let stand for a few minutes. While waiting for the preparation of the fine spices.
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Second: continue, prepare the fine spices. Wash all ingredients and then puree.
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Third: pour the spices into the pan containing the fish. Stir well. Cook over medium heat only. Add a little water so that the spices are more absorbed. Let it boil. Next, add more water until all the fish are submerged. Wait until it boils, add green chilies, kaffir lime leaves and salt. Cook until cooked, don't forget to correct the taste, friends, ready to serve.
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SAUCE SAUCE SAUCE SPECIAL FROM MY REGION ACEH is ready to be eaten with warm rice with family. This dish is not just a dish to relieve hunger but also has a deeper philosophy. Like the sour and spicy taste that describes the dynamics and struggles of the Acehnese people so that this dish becomes a dish that must be preserved.
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See you in the next post hivers friends
Salam Maknyus ☺️
All images are mine, taken by me, using Vivo Y28