Sunti acid is spice typical of Aceh that favored by Acehnese people from era to era. Sunti acid is a starfruit that has been dried and salt is given when the drying procedure in order to make it tasted salty and sourness. Sunti acid can be stored for long periods. For the Acehnese, it appears that sunti acid can not be isolated in their daily life, it is proven by the numerous different culinary uses this seasoning in it. Generally, Acehnese uses sunti acid for cooking “keumamah”, “acid keueng”, curry and sauce. “Keumamah” itself is a food that produced by using dried fish cuts (called wooden fish) in the wallow herbs and thick curry sauce and hot. I personally, the natural acid like this is better than vinegar acid bottles, although very practical in use but do not contribute nutritional value for our bodies.
Want to Know the Process???
The procedure for making starfruit become the acid sunti is very simple
Follow these steps:
- First sprinkle the surface of the starfruit with salt, not to be excessively.
- Drying for one day until the starfruit looks wrinkled
- Turn and sprinkle starfruit surface with salt until the whole surface is covered by salt.
- Drying starfruit until dry, while inverted reverse so that the dry evenly.
- It took around 5 days in the sweltering warmth to make the ideal dryness of starfruit.
- after all this process is done, take acid sunti into a plastic holder and store in the fridge.
- Furthermore, Acid sunti is ready for use in cooking as a foodstuff.
What about the Use???
The Use of Acid Sunti:
- Giving an unmistakable harsh taste, shading and adds viscosity on the cuisine.
- Make no rancid fish processed and gives a better taste (to give a sour taste to the savory fish curry).
- Giving crisp acrid taste that will turn out when overflowed with different flavors.
If the Steemiann wants to try this acid sunti as your foodstuff. Now is available in the online shop. Talking about the price is about IDR 15.000, I think it is very economical.
