Kuah Pliek-u, gulai kamen Aceh (Foto: google) "] [/ caption] The typical cuisine or cuisine that is popular with the majority of people in Aceh is still rarely known.Come perhaps not many culinary has ever tasted so less popular. Typical of Aceh this is the goulash of kings known by the name "sauce pliek-u." This curry is made from a mixture of various types of vegetables plus "pliek-u" and salted fish head as flavoring.
"Pliek-u" or patarana is leftover or pulp of copra (coconut) which oil has been squeezed with traditional tool that is two board blades are pressed with big bolt. People in rural Aceh, since the heyday of the Kingdom of Aceh until now still continue to process coconut traditionally. These coconut preparations produce cooking oil called "minyeuk reutik." The waste is not removed, but dried again so that it becomes black "pliek-u". Pliek-umemancarkan aroma of typical coconut oil.
In the Acehnese tradition, "pliek-u" becomes one of the flavoring herbs to process vegetables into pliek-u curry. This curry is very popular with the people of Aceh, both who still live in Aceh let alone a long time in overseas. Kuah pliek-u is like an adhesive tank of Aceh residents living in the overseas. If there are events kangenan Aceh residents in rantau, can be ascertained that the main dish is sauce pliek-u.
Pliek-u is also often used as spice salad colek for young bananas or fruit rumbia (sago tree fruit). If again there is no snack, then the alternative is to find a young banana while carrying pliek-u in a plastic bag crackle. Sitting under a banana trunk, we can not eat a young banana comb. Pliek-u pair is a fruit that feels sepat (kelat) like young bananas and grapefruit. With a mixture of pliek-u taste sepat fruit will be neutralized.
How to make sour pliek-u? Very easy, chopped vegetables ranging from young jackfruit, leaf melinjo plus young melinjo fruit, beans, beans, green eggplant, kale leaves, cassava leaves, and fruit squash. Complete seasoning consists of pliek-u as much as half a small glass, ebi prawns, salted fish head, coriander, red pepper, cayenne, onion, garlic, ginger, turmeric, coconut roasted (gongseng), pepper and sunti (starfruit ).
After chopped, the vegetables were boiled until cooked about 30 minutes. Then enter the spice that has been milled / blended (except ebi or salted fish shrimp) earlier in the vegetables. Let the spices get absorbed by the boiling vegetables. Goulash (sauce) pliek-u is ready to eat when it has issued a distinctive aroma, fragrant and stimulate appetite.
Usually, after the smell of goulash (sauce) pliek-u evaporated from the corm, I was never far from the kitchen. Pacing, lyrics there, the lyrics here, until finally put a small plate. After one plate, want to keep adding to the next plate, often to forget to eat rice. Not infrequently, dinner just enough with the kulai kings. Never, the breakfast menu is enough with goulash (sauce) pliek-u plus white rice.
For kompasianer who want to enjoy the sensation of curry of the king of Aceh tempo doeloe, please try sauce pliek-u. Imagine, while eating this curry, you really are like a king sitting on a throne. If by chance you are enjoying the sauce pliek-u, suddenly in-laws passing in front of you, 100% guaranteed you forget because the preoccupation to feel the sensation of the king's curry.
Kompasianer who live in Jakarta, can visit the Aceh restaurant located in Bendungan Hilir, or Pasar Minggu, there is also on Jalan Juanda Jakpus or in front of TNI-AL hospital. Usually, they always provide a menu pliek-u sauce as one of the mainstay menu. Congratulations try the sauce pliek-u and feel the sensation as a king
