The Aceh's Traditional Food


SIE REUBOH

*The typical food from Tanah Rencong, Nangroe Aceh Darussallam is not only Mie Aceh. Many other foods, which even have quite unique history, such as Sie Reuboh, banana-based foodstuffs. This is too heavy, the form of curry and fat. This food has a unique history that is used as a provision during a long journey in wartime. Period Cut Nyak Dien, this is a provision. Because it is sour, fatty and durable. If you want to eat enough warmed it. Meat-based food brisket and outside has been cooked with a variety of spices native to Indonesia, ranging from lawang flowers, cinnamon, cardamom, and cloves. The spices are then smeared on the meat and allowed to stand for 30 minutes.*

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APAM / SERABI

*Apam is traditional Aceh food which is usually cooked in Rajab or before the commemoration of Isra Miraj. It is not surprising that the Moon of Rajab is also known as Bueleun apam in the almanac of Aceh. Apam is made from a mixture of rice flour, coconut milk, coconut water, white water, and salt and sugar. To make the apam, wheat flour, rice flour and salt are stirred in a dry state. After that add the coconut milk and water. Then stirred again until it becomes liquid dough.*

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**ASAM KEU EUNG** *Keueng acid or Spicy Acid vegetable is a dish that has been known for its unique peculiarity. Each region has its own unique taste of the spices used. In order not to wonder how the taste of this cuisine then we will try to create with recipe eungkot acid keueng Aceh with guidance to be given in this update.*

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