Happy Weekend Steemian !! Happy Evening Steemian wherever you are. How are you today? Iyaa, Hopefully his condition is healthy always and always be in the protection of God Almighty. On this happy day we can gather and meet at a busy time on this weekend day. Happy activity as usual we continue to run activities without stopping is not it? Precisely this is positive. This Sunday afternoon 
In ancient times people buy food based only on tasty and cheap, this is especially for the middle to lower class. These two things are the top priority in buying food. They do not really think about packaging, flavor variants, and the typical taste of the food they buy. But recently the tendency of our society to buy food is to pay attention to the packaging, taste and taste of the taste of the food, and then think about the price. Therefore, bread is a great choice for humans for snacks, where in terms of taste, bread offers quite a lot of flavors offered and tasty, in terms of nutrition also meet human nutritional needs, in terms of price, bread is easily accessible to all societies. But we also want to prove that Keukarah traditional food also has taste cirri and packaging that interesting. In addition to the cheap traditional food prices, it is also very easy to reach. Traditional food Keukarah can also be made by the typical Aceh because it has a good agin pack Traditional market snacks or cakes are no small business. Although the existence of more circulating in the market but that does not mean the traditional food business has no prospect alias unprofitable. Jajan market is the only cake that survived since time immemorial until now. The development of traditional food business today is actually even increase the portion of the original development of Indonesian food is greater. Increased appreciation of the culinary heritage of the archipelago plays a big role in generating sales turnover of this traditional food. Foods that have been introduced from ancestors and hereditary has already had an enormous market.
The advantage of the market snack is the first, the traditional food is food that is introduced by the family for generations. This means the food is introduced through special events in the ceremony of the tradition such as seven-monthly events, marriage, the birth of a baby and so forth. At the dinner table every day after returning from the market, parents are usually given by a market snack. Through a continuous process and always in the field, then the traditional food is so closely and well known. Although sometimes in different areas but the cake must be known. The educational process of introducing this kind of cake will be able to confront the invasion of overseas cakes and manufacturers. People will still remember traditional food and miss it. Secondly, the increasing appreciation of traditional food so that appear modern and not outdated. Traditional food is not only included in the muddy market, but is now starting to be present at hotel banquet even state and government events. The three traditional food raw materials using Indonesian original materials that are easy to obtain so as not to worry about the availability of raw materials. Fourth, the traditional market or food snack has a distinctive and special market so that each cake must have a special customer as well. Fifth, selerah food this market is very representative of the taste of Indonesia. Created by the Indonesian people themselves based on the potential of Indonesia's natural wealth of course. Talk about how much the turnover of business snack market, it can be said that this food has a huge potential. Every day thousands of market snacks are purchased for serving. Keep in mind, the market snacks are different from bakery, the market has the potential to be served in various ceremonial or religious ceremonies events using market snacks, unlimited served in the morning only, the market snacks can be present as tea drinking, watching tv, snak meeting and various events other arisan. The wider the use of the larger the market can be developed.
Aceh is one of the areas in the archipelago that has a strong culinary tradition. Similarly, in case of light snacks or snacks. One of the traditional snacks typical of Aceh that still survive until now is keukarah or kue karah. Dried cake that has a sweet and crispy taste to be a fitting friend while relaxing while enjoying a cup of coffee typical of Tanah Rencong. At a glance, the physical appearance of the keukarah is like a tanned, white, multilayered net. The shape is at first glance similar to dry rice vermicelli, because it is made of the same material with rice noodles, namely rice flour. It's just that darkness is darker, with a distinctive caramel aroma, emerging from the added sugar in the dough. Alloys of both materials make this pastry has a crisp texture and sweet taste. Genuine delicious Typical of Aceh. Karah or keukarah is one of Aceh's traditional kahs cake made from a mixture of flour and coconut shaped coconut milk of one adult palm that produces sweet, crisp, crisp and fragile flavors. At first glance, this cake is similar to a fiber or bird's nest. Because of its unique shape, this cake is often used as souvenirs typical of Aceh. In addition, this karahnaya karahnaya cake served at the wedding as a delivery from the men to the women and presented at the time of the feast day or traditional ceremony and kenduri Aceh. Well, than you are curious.
If you are visiting Aceh it may be familiar with the name of the world's famous culinary noodles or coffee drinks. But it is not wrong to try a variety of typical snacks of Aceh that you may never meet in other places. Keukarah or karah is one of Aceh's special cakes that you can find in different regions of Serambi Mecca. Cakes similar to bird's nest (fiber) often attract attention, almost in some places this typical Aceh cake is used as souvenir or fruit hand. Not only that, just before the feast day or traditional and festive occasions in Aceh, this keukarah often become one of the often present dish. With a cup of coffee or tea, this keukarah could be the right choice to enjoy the flavor. In addition to crunchy, the cake is still fairly popular among the people of Aceh is also sweet, crisp, and fragile. Nothing is difficult to find ingredients of keukarah, like rice flour, sugar and water stirred one into a thick and unbroken dough. With the help of a hollow container or a custom-made coconut shell, the dough has slowly flowed into the heated cooking oil by forming the fiber-like slab. Once cooked, the slab is folded into a segidua or triangle. Uniquely, this keukarah made must with patience, the article eumpung miriek cakes can only be fried one by one in a frying pan, so it takes a relatively long time. But, for those of you who do not bother with frying can order it or buy at snack shops and gifts in Aceh who sell it, even almost every road cross Aceh this keukarah cake can be found.
Keukarah, or Karah is a traditional cake of Aceh that is crisp and crisp textured. At first glance he looks like a noodle hun. The color is golden yellow, derived from the natural color of the dough fried using oil. Some call this cake with the name of the Bird's Nest cake. The shape of the cake was varied, in the North Eastern coast of Aceh, generally this cake-shaped crescent with a length of about 10-15 cm. While in West Aceh generally triangular, the size is also varied, there is a cupee or small plate, there is a plate, and there is a larger one, depending on the needs and tastes. The big one is usually no longer crisp, the texture becomes clay, to facilitate how to eat it is usually brewed with tea or hot coffee. In Aceh this cake is often a major treat at Hari Raya, at the wedding ceremony is often also a filler talam as delivery, as well as in the ceremonies of death is often used as a souvenir when visiting the family of grief. Especially in the area of West Aceh and surrounding areas. The basic ingredients used to make this cake are very simple, just rice and water flour, with added sugar for sweet giver. But the manufacturing process is a bit complicated. The mold is made of coconut shell. Just like a wooden spoon (aweuk kayee) widely used by the people of Aceh first. The bottom of the shell is perforated as much as the tip of the stick. The well-mixed dough is then put into the mold, then shaken into preheated oil. Once the dough falls into the oil immediately formed using a small wood. Then just wait for the cake cooked and immediately removed to drained. When the Seaborn Pride MV vessel visited Sabang recently, Keukarah became a favorite food attracted by tourists. To enjoy this cake you do not need to wait Lebaran or marriage ceremony, simply by visiting traditional markets or outlets that exist along the road Lampisang to Lhoknga, Banda Aceh.
Keukarah is a typical Aceh snack that rarely found, since childhood until now I love it in addition to crisp texture and crunchy shape is also very unique like a bird's nest, but in the west aceh form there is a triangle with small or large size whereas where I live east aceh resembles a crescent moon. Before his grandmother died he was adept at making traditional cookies ranging from meuseukat, bhoi and one of them this keukarah and many received orders on holidays or when the wedding, the order itself comes from neighbors and relatives. Karah, I prefer to call it that way, and usually we find many times when Idul Fitri and Eid al-Adha, or bridal show, every time visit to my relatives house I found this cake, it turns out not all houses provide it on every Eid because they prefer other modern pastries keukarah. In my former residence there are some people who work as a maker of keukarah and their age of about 50's, over the course of time they died one by one because of age factor and sick coincidence also my mother at home likes to order karah on them. Actually the material needed to make it very simple and easy to get in the market but somehow very little that can make it, one day I once asked the mother and the answer was the process of making quite complicated also so people are reluctant to make their own, if there is usually the science is passed down from parents, for example the mother used to be a karah maker later when the mother died his son who will inherit the business.
In my family only Uwak brother of father who can make karah, every lebaran he always make it for us as a family, sometimes we get shipment even though no other lebaran or celebration. Two years ago while still studying in Sudan summer holiday I returned home and returned to Sudan after Idul Fitri as souvenirs I brought traditional cakes including keukarah to friends from various countries, beyond their expectations also love it plus again will be more meaningful when eating it dipped in coffee or tea like the habit of sudan people who likes ngeteh morning and evening so klop when presented to them souvenir of keukarah. How to make this cake and what are the ingredients, we start from the ingredients that is rice flour is given water then added sugar as a sweetener flavor, all the ingredients are stirred evenly into one, then how to make using a mold made of coconut shell that looks like a spoon wood that used by the people of Aceh (in my house still use the wooden spoon), then under the coconut shell given as many holes as possible and the size of the hole as big as the tip of the stick, well then put the dough into the mold then rocking the mold above preheated cooking oil, once the dough falls into the oil immediately form by using a wooden spoon then wait until the color is brownish, then lift and drain and ready to serve, which must be remembered is how to fry must be one by one so it takes a lot of time and patience extra. To enjoy the keukarah do not have to wait for Eid or wedding ceremony, as a typical cake aceh although we can not make it own now sold in many outlets along the street lampisang to lhokNga Banda Aceh, or can visit traditional markets and is very suitable to be brought as by- by for friends or relatives when you visit Aceh.
One of the traditional snacks typical of Aceh that still survive until now is keukarah or kue karah. Dried cake that has a sweet and crispy taste to be a fitting friend while relaxing while enjoying a cup of coffee typical of Tanah Rencong. Now, the cake is getting rare. The crisp and crunchy texture combined with a unique shape resembling a bird's nest, making this cake more attractive. On this week's Culinary Edition of the week, Azwani Awi, presents the keukarah snack for the readers. UNIQUE and weird. The impression was seen when the first time a visitor from Malaysia saw a typical Aceh snacks that ditabalkan keukarah. Looking at the shape, the traveler immediately asked, "What is this? Is this a wallet's nest? "
The question does not stop there. When a tour guide explains that the keukarah is a typical Aceh snack, the guest again threw a question, "This cake is made of swiftlet nest, kah?" The question is a fairness because it attracts attention. When viewed from the texture, keukarah indeed resembles a bird's nest. Only, more regular shape, can be varied according to taste. There are crescent shapes, rolls, disks, and triangles. However, there is no swallow bird's nest mixture in the dough. Keukarah is a confectionary made from a mixture of flour and coconut milk. The size of one adult's palm. It feels very crispy, sweet, crisp, and fragile. Because of its unique shape, this cake is often used as a souvenir that can be brought to anywhere.
To make this keukarah cake is quite difficult. It takes special care and patience to get it done. The ingredients such as rice flour, sugar, and water are stirred one into a thick and unbroken dough. With the help of a hollow container or a custom-made coconut shell, the dough is poured into a heated cooking oil slowly, forming a fiber-like slab. Once cooked, the slab is folded into a segidua or triangle. Making this endurance must be with patience. Therefore, the cake can only be fried one by one in a frying pan, so it takes a relatively long time. The complexity of the manufacturing process causes the hardness found in the shop window, except at certain times, such as Eid day.
But, for those of you who do not want to bother with a frying pan, can order it or buy at the shops snacks and souvenirs typical of Aceh. Typically, this type of cake can be found in traditional markets or typical cake sellers such as Lampisang, Aceh Besar, around the historical attractions of Rumah Cut Nyak Dhien, on the highway from Banda Aceh to Meulaboh. While in supermarkets or ordinary pastry shop, hard to find. However, this snack can be found in various regions in the Veranda of Mecca. Typically, this culinary can be found at a number of wedding celebrations. From various types of typical cakes that are affixed as delivery at the wedding party, keukarah become one type of food submitted by the bride to his future wife. Not only that, before the feast day or traditional events and festivities in Aceh, this keukarah often become one of the frequent dish. With a cup of coffee or tea, keukarah could be the right choice to enjoy the flavor of crunchy. Now, this cake has been transformed in various forms as needed. In fact, a choice of souvenirs for tourists. The number of requests make traditional cake makers increasingly excited to continue to sell Aceh's unique cake that began to be forgotten by the community. Keukarah can be easily found in the typical Aceh souvenir kiosk located in Banda Aceh. Keukarah can also be found around historical attractions, such as Rumah Cut Nyak Dhien, located on the highway from Banda Aceh to Lampuuk or Meulaboh. Snacks are also called premises 'birds' cake (eumpueng miriek) is indeed apada walnya develop in the west coast of Aceh. In addition to Aceh, food similar to keukarah can also be found in West Sumatra, but not as popular in Aceh.
Material ;
- 250 grams of sugar
- 250 grams of flour
- 5 chicken eggs
- 2 packs of vanilla
- ¼ spoon soda
Tool ;
- Mixer (egg beater)
- Medium-sized basin
- Stove 22 axis
- Oven
- Mold (small sponge)
- Small basin
- Tablespoon
Steps to How to Make Aceh's Special Karah Cake:
- First you have to make first rice flour by soaking the rice for 1 night. Then the rice is washed and drained.
- If it is, puree the rice to resemble the fine shape of the flour (use a sieve to produce fine flour grains).
- Then dry the flour until dry and sifted again until the flour is really smooth.
- Once the flour is finished, prepare the container for the inserted sugar and rice flour. Then pour the water little by little, and stir until smooth and dough thickened.
- Then prepare a cake mold that is usually made of metal with the design of the holes on the bottom.
- Prepare a frying pan with oil that has been heated.
- Then put the dough into the cookie cutter. Rotate the mold with the direction of the circle pan with a thickness of 0.5 cm. fry until cooked, then remove and drain.
- At the last stage, shape the karah cake according to your taste. But usually the common form resembles a crescent moon.
Price: Price for one pack of keukarah of Rp.5000 and if sold wholesale with a weight of 1.5 kg then the price given Rp.120.000.
That is a little typical recipe that can be divided Aceh. Hopefully useful, do not forget to try at home and good luck Steemian !
Written by: @foarsyad
Indonesia, 18 February 2018
That's what I can share today hope you like it and can try and enjoy the Bread of Keukarah Aceh. Do not hesitate to share your experience in cooking new things, because it is a great positive value. Do not you leave the big things and momentum above the mumentum, Precisely from that you will get a good thing and better Steemian. If in my writing there are shortcomings and advantages you can give me suggestions and comments in each of my posts. Thank you for visiting my post today.
My Writing History on Food:
1. FOOD REVIEW: Kickshaw Fruit Nutmeg Pypical Aceh [ENG] #01
2. FOOD REVIEW: Dendeng Aceh [ENG] #02
3. FOOD REVIEW: Bakpia Aceh [ENG] #03
4. FOOD REVIEW: Bread Canai Aceh [ENG] #04
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