Acehnese cuisine

Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian^[1][2] traders influenced food culture in Aceh although flavours have substantially changed their original forms.^[3] The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.^[4]

Mi aceh, common Acehnese fried noodles in Indonesia.

A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.^[5] Several Aceh dishes can trace its origin to India, such as roti canai which was derived from Indian flatbread.^[6]

Acehnese cuisine

Ayam tangkap

Bubur asyura

Kuwah pliek u

Bhôi

Keukarah

Meuseukat

Roti cane kari kambing

Kopi sanger

List of Acehnese foods

Spices

• Asam sunti, a condiment made of star fruit and salt.

Dishes

• Ayam tangkap, traditional fried chicken served with leaves such as temurui leaves and pandan leaves that are roughly chopped and fried crispy.
• Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Gulai ayam, chicken curry.
• Gulai kepala ikan, fish head curry.
• Kanji asyura, porridge made from grains.
• Kanji rumbi, rice porridge, similar to bubur ayam.
• Ketupat, rice dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
• Keumamah, fish dish of Euthynnus affinis or Katsuwonus pelamis.
• Kuwah beulangong, mutton or goat curry.
• Kuwah eungkôt yèe, shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves and kaffir lime leaves.
• Kuwah iték, duck curry.
• Kuwah pliëk-u, gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices.
• Kuwah udeuëng, shrimp curry.
• Martabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Martabak aceh, Acehnese-style of martabak, that shaped like roti canai and served with curries.
• Masam keu’euëng, sour and spicy dish.
• Mi aceh, curried spicy noodle dish with rich spices.
• Mi caluk, noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
• Mi kari, curry noodle dish.
• Mi rebus, Acehnese-style of boiled noodle dish.
• Nasi biryani, Acehnese-style of flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi goreng aceh, fried rice with rich spices akin to mie aceh.
• Nasi gurih, steamed rice cooked in coconut milk and spices dish.
• Nasi kari, rice dish served with curry.
• Roti cane, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
• Roti jala, pretty dish that looks like a lace doily due to the way it is made and usually served with curry dishes.
• Sambai asam udeuëng, sour and spicy shrimp.
• Sate matang, a satay variant made of goat meat.
• Sie reuboh, stew made of beef or water buffalo with spices.

Snacks and desserts

• Apam, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
• Bhôi, Acehnese cake.
• Keukarah, traditional cake made from a mixture of flour and coconut milk with bird nest shaped.
• Meuseukat, dodol-like cake made of pineapple.
• Pulôt, traditional cake made of sticky rice and turmeric.
• Roti tisu, thinner version of the traditional roti canai.
• Timphan, steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk.

Beverages

• Kopi aceh, an Acehnese traditional coffee.
• Kopi gayo, a coffee made from arabica coffee variety.
• Kopi sanger, a coffee made of mixture of black coffee, condensed milk and sugar.
• Kopi tarik, a coffee, dark roasted with margarine and sugar, which is sweetened with condensed milk and pulled to froth it up.
• Teh tarik, a hot milk tea beverage.

See also

• Food portal
• Drink portal
• Indonesia portal

• Cuisine of Indonesia
• List of Indonesian dishes
• Acehnese people
• Malay cuisine
• Minangkabau cuisine

References

1. Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 182.
2. Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 183.
3. Wibisono, Nuran (June 4, 2018). "Jejak India Dalam Kuliner Nusantara". tirto.id (in Indonesian).
4. Rosemary Brissenden (2007). Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Tuttle Publishing. ISBN 0-7946-0488-9.
5. Patrick Witton (2002). World Food: Indonesia. Lonely Planet. ISBN 1-7405-9009-0.
6. "Roti Canai, Kue Paling Dicari Penyuka Kuliner Aceh". Merah Putih (in Indonesian). 2018-06-18. Retrieved 2024-03-06.