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How to Cook Ungkot kemamah Typical Aceh

" Ungkot kemamah Typical Aceh,Ingredients,Spice "

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 Ungkot kemamah Typical Aceh


Hallo Dalgano Recipes - Angkor Keumamah is another Acehnese specialty with a very delicious and challenging taste. Just like the shape, the keumamah fish is made from tuna that has been boiled and dried which is then sliced ​​into small pieces and shaped. Keumamah fish can be cooked using a variety of cooking ingredients, such as coconut milk, potatoes, green chilies and other typical Acehnese spices.
Food was the mainstay of the Acehnese fighters when they fought the invaders first. It is called a mainstay food, because this "Wood Fish" is processed in such a way that it can last for a long time. This is also because the ingredients are durable, long-lasting, not easily stale, but can increase appetite, which makes this keumamah sour menu an idol for the warriors of heroes.
It is called wooden fish because the texture of this fish is hard like wood that has gone through the drying and smoking process, until it is dark brown and black.
Keumamah Eungkot Recipe.




Ingredients:

  • 1000 grams of dried tuna (wood fish, eungkot kayee)
  • 200 grams of potatoes

Spice:


  • 100 grams of sunti acid
  • 50 grams of red chili
  • 50 grams of green chili > leave it whole
  • 50 grams of red onion
  • 4 cloves garlic
  • 2 pinkies of turmeric
  • Salt to taste
  • 10 sheets of lime juice
  • 2 sprigs of curry leaves
  • 400 ml coconut oil






How to make Ungkot kemamah Typical Aceh:

  • Slice the wood fish into thin slices, or shred it into thin strips, then soak in hot water until soft again.
  • The spices except green chilies, lime leaves and curry leaves are pureed. saute ground spices with a little oil until cooked.
  • Add coconut oil, add wood fish. Add potatoes, long beans, and whole green chilies. Add water if needed. Cook until boiling.
  • If you don't like oily food. The use of coconut oil can be reduced as much as possible - for example, only one tablespoon for sauteing spices and cooking is done with water, served with hot fluffier rice.