Gule Rampoe

Gule Rampoe From Aceh

This Acehnese dish called Gule Rampoe is still sustainable because it is often cooked by the Acehnese people themselves.

Actually, Gule Rampoe is almost similar to clear vegetables, but because there are other vegetables that make the taste a little different.

Ingredients:

•  - 5 sticks of kale / spinach
•  - 4 white corn
•  - 4 long beans
•  - Pumpkin / papaya to taste
•  - 4 green chilies
•  - 2 Spring onions
•  - 3 kaffir lime leaves
•  - 1 tomato
•  - Enough water
•  - Salt to taste

How to cook:

•  - First, heat water in a saucepan, then add salt, green chilies, onions, and kaffir lime. Then let the water boil.
•  - Enter the white corn, long beans, and pumpkin or kates. Stir well. After that, enter the kale or spinach. Stir until cooked.
•  - And the aceh gule rampoe dish is ready to be served.

Happy Cooking !!!

Continue Reading →

Cake Bada Reuteuk

 Cake Bada Reuteuk

Bada Reuteuk is a traditional cake originating from Aceh. The main ingredients are made of rice flour and green beans. However, there are several areas where the main ingredients are different, some use wheat flour and coconut. Bada Reuteuek is a small snack that is usually eaten with a cup of coffee or tea to fill the twilight. Here the admin presents the recipe for making it.

Ingredients:

1 kg of green beans, roasted then finely ground

1 Kg of rice flour

1 kg of candied sugar cane

1 egg

The oil for frying

Salt to taste

Enough water

How to make:

Rice flour, eggs, salt and water are stirred until thickened.

Heat the candy cane then add the green beans (which have been mashed), mix well.

After the dough is even, grind thin ½ cm - 1 cm, cut like a diamond wedge.

Put the slices in the flour mixture and fry them until they turn yellowish.

Happy Cooking!!!

Continue Reading →

Chicken curry

 Chicken Curry/Gulai Ayam

Materials/Ingredients:

- 1/2 chicken

- 1 lime

- 1 stalk lemongrass geprek

- 2 bay leaves

- 2 pieces of lime leaves

- 200 ml thin coconut milk

- 200 ml thick coconut milk

- boiled water to taste

- to taste salt and powder broth.

Ground spices:

- 6 spring onions

- 3 cloves of garlic

- 3 candlenuts, toasted

- 4 cm young galangal

- 3 cm turmeric

- 3 cm ginger

- 1 tbsp coriander

- 1 tsp ground pepper

- 5 pieces of cayenne pepper

- 10 red curly chilies

How to make:

- Wash the chicken meat and coat with lime and let stand for about 10 minutes

- Saute ground spices until fragrant, add bay leaves, lime leaves, and lemongrass, stir until the spices are cooked, add chicken, stir well, cook until they change color, add salt and broth

- Add thin coconut milk and water, cook over medium heat until the chicken is tender

- After the sauce has shrunk and the chicken is tender, add the thick coconut milk, cook, stirring constantly, until the coconut milk boils and the spices are absorbed.

Happy Cooking!!!

Continue Reading →

Organic Chicken Thigh Rendang

Rendang Paha Ayam Organik/Organic Chicken Thigh Rendang

INGREDIENTS:

- 4 organic chicken thighs

- 2 pieces of potato cut into pieces

- 2 boiled eggs

- 1 sliced ​​turmeric leaf

- 4 pieces of lime leaves

- 2 bay leaves

- 1 packet of keris (dry grated coconut)

- 200 ml coconut milk + water

- Salt, juice and sugar malacca

Fine material:

- 8 shallots

- 3 grains of garlic

- 1 cm of turmeric

- 1 cm ginger

- 1 cm galangal

- 2 lemongrass stalks

- 3 pieces of cayenne pepper

- 3 pieces of red chilies

How to make/cook :

- Fry potatoes set aside.

- Heat the oil to saute the fine ingredients until it is dry and the oil breaks.

- Enter the sauteed chicken briefly then add the coconut milk with the water, stir it well.

- Enter the kerisik, lime leaves, bay leaves, and turmeric leaves.

- Then add the potatoes and boiled eggs, add salt, malacca sugar and flavor.

- Cook over low heat until the water is dry, if you want soup don't cook it until it's dry.

Happy Cooking!!!

Continue Reading →

Aceh Noodle Soup

 Aceh Noodle Soup

INGREDIENTS:

200 grams of mutton or beef

300 grams of large wet noodles, poured hot water

4 garlic cloves, thinly sliced

3 shallots, thinly sliced

1 tomato, cut into pieces

750 ml of water

300 ml beef broth

50 grams of bean sprouts

50 grams of cabbage, thinly sliced

1 1/2 tablespoons Sweet Soy Sauce

1/2 tablespoon salt

1 teaspoon sugar

3 tablespoons of oil for sautéing (getting stir fry)

1/2 teaspoon vinegar

1 spring onion, chopped 1 cm long

1 bay leaf

 

GROUND SPICES (Use a blender to puree the spices):

6 shallots

4 cloves garlic

1 cardamom grain

4 regular red chilies, remove seeds

2 cm turmeric, burnt

1/4 teaspoon cumin

1/2 teaspoon ground white pepper

 

Cucumber / cucumber pickle ingredients:

3 cucumbers, seeded, cut into small pieces

1 teaspoon sugar

1 teaspoon vinegar 1/2 teaspoon salt

 

SUPPLEMENTARY INGREDIENTS:

100 grams of fried chips

Fried onions to taste

 

HOW TO COOK ORIGINAL ACEH TYPICAL Noodles:

Boil the mutton and bay leaves in water. After cooking, discard the water. Cut it up. Set aside.

Saute (Stir Fry) garlic, onion, and spices that have been mashed until fragrant. Add the goat meat. Stir well.

Add tomatoes, sprouts and cabbage. Stir until wilted.

Enter the sweet soy sauce, salt, sugar, beef broth and vinegar. Cook until absorbed.

Enter the noodles. Cook until well done. When appointed, sprinkle the green onions. Stir well.

Serve Aceh noodles with cucumber pickle, fried chips and a sprinkling of fried onions.

This Recipe is for 3 Serves.

 

Happy Cooking!!!

Continue Reading →