Cook noodle Aceh ala Tarim.
Live overseas, it is required to have a lot of patience. Starting away from the family, living in different environments, as well as longing for regional specialties.
Especially for this last point, it became one of the obstacles when I first landed on the earth Hadhramaut, Yemen four years ago. At that time I had a chance to choose food. Because the food available here is very different from that in Aceh. Morning with a piece of bread with cheese. Afternoon, rice that has been in bumbuhi with spices, almost the same as fried rice. While the night again disungguhi bread. For jajannyapun should be tailored to the taste. Because, not all the food here can be received directly the original tongue of Aceh. But slowly, over time, all types of typical Yemeni foods change into favor. Like bahomri, sambosa, syibis, and others.
Speaking of food, it always reminds me of typical Aceh cuisine. One of them is Aceh noodles. Had never tasted for 3.5 years, finally yesterday again can enjoy the deliciousness, although only with Tarim-style cuisine. Of course with the same recipe and very reliable.
why to eat Aceh noodles just have to wait 3.5 years? The answer, because among the students of Aceh in Tarim no one can mix original flavoring ala Aceh noodles. And by chance yesterday, when his father tgk Amat and his cousin visited Tarim. We asked him about the Aceh noodles. Eh, it turns out he himself the seller of Aceh noodles. Of course we did not waste the opportunity.
Bang pen, that's how we often call him. This cousin of Amat, apparently has a secret recipe for Aceh noodles. With the capital of a secret recipe past it, he managed to mix a special spice with spices a la perfunctory, which is in Tarim. Not all the ingredients of his spices can be fulfilled. Because to get rempah2 in Tarim is very difficult. Only a few stores provide imported spices.
For the taste of Aceh noodle is more delicious. We added camel meat. So, be the noodle + Aceh + camel ala Tarim. And this is the result.
