keumamah is a mirror that is very appropriate to display the culinary of Aceh. The difference is, fat in the keumamah not derived from coconut milk, but from coconut oil in use to cook it.
Keumamah Ikan kayu Aceh is also known by the name Gulaie Keumamah, or also popularly called Eungkot Kayee. Basically, Keumamah Ikan kayu Aceh is the meat of tuna that is boiled, then dried by way of salai (smoked), because dried fish become hard as wood. So also called as a wooden fish (kayee engkot). The Japanese also know dried fish like this, called katsubushi. usually in the delicate shingle as a flavor of various sauce.
In Aceh, a typical Acehnese Wooden Fish or wooden fish in a thin layer and re-dampened by soaking it in hot water before being cooked in a thick spiced coconut curry season. The deliciousness and indulgence of the unique Acehnese wooden fish make many people likeable. because this curry is very fat, preferably in santaap with hot rice pulen.
The matching flavor of coconut oil is balanced with the sour taste created by sunti acid (starfruit in dry). because it includes goulash, finishing touch for this dish is a leaf laurel (also called curry leaves, curry leaves also, atua temurui). In accordance with their respective fondness, Keumamah Ikan kayu Aceh typical from home to one other house can appear spicy until very, very spicy. Understandably, to make a typical wooden Aceh Fishing Attitude in three types of chilli pepper, red pepper, green chili. Not the cuisine of Aceh if tidka spicy. To make it more fun, the typical Acehnese Fish Curry Gum is also often filled with potatoes, long beans, or other vegetables, such as: banana heart, or eggplant.