Kequeng acid is one of the typical Aceh cuisine t
hat looks and feels actually similar to padeh acid curry from Padang. The difference in padeh acid, red chili composition is quite a lot so that the appearance of the sauce looks red smoldering. While keicheng acid despite spicy and sour taste as well but using the portion of turmeric more so that the color looks yellow ....
Keueng acid which means spicy acid has a sour, salty, and spicy taste to one in its yellowish sauce. Not only glued to the fish you can use, the shrimp are delicious to be processed in this way. Generally the people of Aceh use clay pots to cook it but with the wok was still delicious ......
Kung Masam Keuh Eung (Aceh) Recipe Recipe
Material:
1.Ikan cob 4 pieces (this material can be replaced with milkfish, snapper, and anchovy)
2.Belimbing wuluh (sunti acid)
3.8-10 or green tomatoes
4.2 fruit juice 2 pieces
5.2 tables of orange Seasoning
Stir-fry:
- Onion
- Garlic .....
Milled Seasonings
1.Cabe rawit 7 seeds (may be added if you like spicy)
2.Half Onion
3.Garlic 2 cloves
4.Jahe 1 segment
5.2 tables of orange
6.Merica powder 1/2 teaspoon
7.White pepper 1/4 teaspoon
8.Turmeric powder 1/2 teaspoon
9.Salt to taste
10.Minyang fry 3
tablespoons How to make:
1.Cut the fish
2.Taburi salt and lime juice fried 1/2 cook.
3.Heat cooking oil saute garlic and onion.
4.Fry until slightly browned.
5.Enter 5 cups waterEnter all the spices.
6.Setelah boiling 10 minutes, enter the fish and star fruit wuluh.
7.Wait to boil 10 minutes.
8.Kuah eungkot keueng acid ready to serve
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