is a typical Aceh cuisine made from chicken fried with spices and distinctive spices.
The habit of catching chicken has become part of Acehnese culture. Processing of this chicken is not difficult that just by frying after previously been first given spices to savory when eaten. Seasonings used such as garlic, pepper, candlenut, salt, and ginger. Once seasoned, chicken then fried for about 5-10 minutes. At the same time, also included some handfuls of leaves to be served with chicken so that the flavor of the spice leaves to seep into the chicken meat. Leaves used, including curry leaves, pandan leaves, and greetings koja. The leaves are also then cover the dish of chicken caught on a plate.
Once the chicken is cooked, these leaves are still served by covering the chicken so it looks chicken deliberately placed under the leaves. This leaves in addition to the appeal of the dish, as well as can be used as dried lalapan complementary pieces of chicken. If it is still warm, these leaves have a dry taste like crackers.
In some places, this dish is also called the term chicken chicken because this dish is usually served with spread on the plate like irregularity after the tsunami disaster.Ayam Tangkap
is a typical Aceh cuisine made from chicken fried with spices and distinctive spices.
The habit of catching chicken has become part of Acehnese culture. Processing of this chicken is not difficult that just by frying after previously been first given spices to savory when eaten. Seasonings used such as garlic, pepper, candlenut, salt, and ginger. Once seasoned, chicken then fried for about 5-10 minutes. At the same time, also included some handfuls of leaves to be served with chicken so that the flavor of the spice leaves to seep into the chicken meat. Leaves used, including curry leaves, pandan leaves, and greetings koja. The leaves are also then cover the dish of chicken caught on a plate.
Once the chicken is cooked, these leaves are still served by covering the chicken so it looks chicken deliberately placed under the leaves. This leaves in addition to the appeal of the dish, as well as can be used as dried lalapan complementary pieces of chicken. If it is still warm, these leaves have a dry taste like crackers.
In some places, this dish is also called the term chicken chicken because this dish is usually served with spread on the plate like irregularity after the tsunami disaster.
if you want to enjoy this one meal, you just go to aceh, there are many culinary this one in aceh area
welcome to aceh
