Hello food lovers, today I will share one of the popular soup recipes in Aceh. The fifth day of Ramadan has begun, and I am starting to feel confused about what to cook for the afternoon meal when we break our fast later. My husband is quite picky about food, especially during fasting, as there are many things he does not like. To minimize this, I tried to make his favorite soup.
This soup is a traditional dish commonly cooked in every home. As a dish to be enjoyed with rice, this soup usually has a variety of recipes and cooking methods. The ingredients vary, including shrimp and certain types of fish. This time, I will make this soup with fish heads and tuna bodies that have bones.
Fish Head Asam Keu'eung
The original name of this dish may confuse you, but to make it easier for you to prepare this recipe, I will explain this dish. You can call it sour fish head soup. In short, the difference from other sour soups is that this soup has a unique characteristic with a spicy, sour, and savory taste with a delicious touch.
Ingredients
½ tablespoon of salt
½ lime
3 green chilies
6 star fruit
2 curry leaves
3 lime leaves
1 clove garlic
10 cayenne peppers
7 tamarind fruits
2 star fruit
¼ teaspoon coriander
3 cm turmeric
Preparation
Marinate the fish with salt and lime juice, then set aside and let sit for 5 minutes to allow the flavors to soak in.
Grind all the prepared spices, then cut the green chilies into several pieces. Slice only the outer part of the star fruit.
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Put the fish in a cooking pan, then add the ground spices.
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Add the chili peppers, sliced shallots, curry powder, lime leaves, and star fruit.
Cook until done and boiling twice. Don't forget to add 1 to 2 liters of water.
Result
Look at the beautiful result. This sauce has a very savory, sour taste and a thin consistency that is not creamy but very spicy. The taste is just right and authentic. This sauce is delicious with white rice, or in other regions it is also enjoyed with sago.
For those of you looking for a fresh fish head soup recipe, I highly recommend this method. You can savor the broth with pleasure during lunch or dinner—trust me, it will keep you coming back for more.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.