ingredients:
6000 grams of white rice
1,000 grams of kale, weeded, boiled
800 grams of bean sprouts, boiled
800 grams of green beans, cut into 3 cm, boiled
6 pieces of cucumber (800 g), quartered length, cut in squares

Pecel seasoning ingredients:
200 ml water tamarind, (from 60 and 200 grams tamarind water)
7 teaspoons of salt
500 grams of brown sugar
1400 ml of hot water

Spices:
300 grams of red pepper
30 grams of cayenne pepper
20 sheets of orange leaves, bones removed
30 grams kencur
240 grams of garlic
4 teaspoon shrimp paste fried
1,400 grams of peanut skins

Material empal:
1,200 grams of meat gandik
1400 ml of water
4 bay leaves
4 stalks lemongrass, crushed
6 tablespoons brown sugar
2 teaspoons of salt

Spices:
16 grains of red onion
8 cloves of garlic
8 items hazelnut
8 teaspoon coriander powder

Material fried noodles:
600 grams of noodles, brewed, drained
3 tablespoons soy sauce
4 eggs, beaten off
300 grams of cabbage, chopped coarse
Caisim 360 grams, cut into pieces
4 scallions, sliced ​​oblique
4 tablespoons oil for sauteing

Spices:
18 cloves of garlic
10 grains hazelnut

Processing Method:

Peanut sauce: stir spices, tamarind water, salt, brown sugar and hot water until dissolved.
Empal: gandik boiled meat, water, bay leaf, lemon grass and spices to boiling and half-baked. Lift. Sliced​​. At-o'clock.
Boil the meat again. Add brown sugar and salt until absorbed. Lift. Fry briefly. Shredded-shredded.
Make fried noodles: noodles Marinate with soy sauce until smooth. Set aside. Heat the oil. Saute the spices until fragrant. Beat in the eggs. Stir until grained.
Add caisim and cabbage. Stir well. Add water, salt, pepper, and sugar. Stir until wilted. Add noodles and scallions. Cook until done.
Serve rice with pecel, fried noodles, and jerked.


For 40 servings

 Lampuuk beach

 Lhok Nga Beach

On the way to Lhong Raya

Ulelhee Port

The Great Baiturrahman Mosque

Baiturrahman

Crab Noodles Ingredients Aceh:

500 g wet noodle / yellow
750 ml beef broth (can be replaced with chicken broth, or shrimp)
200 g shrimp wet, wipe, discard skin.
2 Tails Kepting, clean.
1 tomato, diced
4 cloves garlic, thinly sliced​​.
3 spring onions, thinly sliced​​.
50 g bean sprouts, siangi, exhaust tail.
200 g cabbage, thinly sliced​​.
1 teaspoon vinegar
2 tablespoons soy sauce
1 stalk spring onion, thinly sliced​​.
Sledri 1 tbsp, chopped fine.
1 tsp salt.
1 teaspoon curry powder
3 tablespoons of cooking oil.
1 Grain Eggs kococ off.
1 Wrap Royco

Mie Aceh spices:
7 pieces of red onion.
4 cloves of garlic.
6 pieces of red chilli.
½ tbsp turmeric powder.
1 teaspoon cumin, toasted.
1 tsp pepper grains.
2 Item Kapu Games

Complementary Mie Aceh:
Fried chips.
Pickled cucumbers.

  HOW TO MAKE

Saute garlic and onion until golden, add spices, stir-fry until fragrant and continues to mature, shrimp and calamari and crab sambildiaduk to change color.
Add beef broth, cover the pan, let it boil.
Enter the noodles, celery, scallions, and egg kocok.Tambahkan soy sauce, vinegar, curry powder. tomatoes, sprouts, cabbage, salt, sugar, pepper and stir until wilted and Royco seasoning permeate.
Remove and serve with complementary.

Goat curry is a recipe that comes from Aceh, Indonesia

  Goat curry
material
1 Kg mutton Dading
1.5 liters of water
700 ml thick coconut milk
3 tablespoons oil, for sauteing

The mashed Seasoning
10 grains of red onion
6 cloves of garlic
15 pieces of curly red chili
3 tsp toasted coriander
1/2 tsp toasted cumin
2 tsp roasted fennel
1/2 tsp fenugreek
4 cm ginger
3 cm turmeric
1.5 tsp salt

Other seasonings
4 cm cinnamon
7 pieces of cloves
2 pieces of deaf
5 cardamom pods

How to Make
1. Saute the spices are mashed up to be. Add the herbs and stir well.
2. Put lamb, stirring until it changes color.
3. Tambhakan water, and cook until medium-rare
4. Pour the coconut milk, stir until boiling. Reduce the heat, and cook until meat is tender and sauce thickens.
5. Pick up and ready to be served.

Hopefully aceh recipes - curry goat beneficial to you.

Ingredients:

1. 300 g yam, peeled, shaved rough 
2. 300 g young mango, peeled, sliced ​​into matchsticks 
3. 1 piece (500 g) pineapple, peeled, cut into small pieces 
4. 200 g cucumber, thinly sliced 
5. 200 g guava fruit, roughly chopped 
6. Kweni 200 g fruit, peeled, roughly chopped

Kuah:

1. 10 pieces of cayenne pepper
2. 200 sugar
3. 50 g sugar
4. 11/2 tsp salt
5. 2 tablespoons tamarind water
6. ½ tsp shrimp paste
7. 150 g skinless peanuts, fried
8. 350 ml hot water

How to make:

1.      Puree the chilies, brown sugar, granulated sugar, salt, and shrimp paste. Add fried peanuts,        finely crushed.
2.      Mix the spices together all salad ingredients. Add water, stir until the fruit out of water.
3.      Store in refrigerator.
4.      Serve cold

After Mother's Prayer Power grounded, Ummi Maya increasingly aware of their nature as permepuan a very noble position in Islam.
 
How Kop cup of milk, that the lives of women.
Such exposure Ummi Maya in early writings.
The more internalized, the more volatile for anyone who reads the exposure Ummi Maya in this book.

Word of the Prophet
Will you tell me the best treasures are kept by humans? Treasure was named Woman Shalehah which when seen by her husband she was so much fun. If he ordered it, he obeyed and when her husband left her, she keep herself and her husband's property.
(Narrated by At-Tirmidxi)

Yes, women shalehah.
Will we remain unchanged to reach?
Insha Allah, Ummi Maya exposure in this book motivates every woman to attain degrees shalehah.
Amin yes rabbal'alamin.

Banda Aceh – Chef Farah Quinn and the crew of Trans TV Ala Chef cooking show was in Banda Aceh city from Tuesday (05/29) to Thursday (05/31). It was as a cooperation between Banda Aceh Department of Culture and Tourism (Disbudpar) and Trans TV, a private television station.
During the visitation, Farah Quinn had prepared twelve recipes for the TV program. It took four locations in Banda Aceh Tourism Destination for four episodes. The recipes were created by Farah Quinn in the form of Acehnese culinary recipes combination in the way of Chef Farah Quinn presentation.
Banda Aceh Tourism Destination that mentioned being the shooting areas were in Lampulo Samudera harbor, Aceh Museum (Rumoh Aceh), Lubuk Village and Lampuuk beach in Capital of Aceh. Chef Farah also introduced some other tourism areas such as Tsunami Museum, and Baiturrahman Grand Mosque. She experienced those destination areas using local public transportation called becak (pedicap).
The first location was Lampulo, where people could see with their own eyes Kapal di atas Rumah, Fishing Boat on the Roof existed . At the same time there was a traditional reception being held by the local citizen. Therefore Chef Farah was not only visited Engkot Keumamah (Wooden Fish) Home Industry but also learned how to cake Kuah Beulangong (Goat Curry).
“We have to thank to the media that presented a popular Chef Farah Quinn, since it could promote Banda Aceh tourism to the local and international visitors” remarked the Vice Major of Banda Aceh city, Illiza Sa’aduddin Djamal, on the sidelines shooting of Al Chef Farah Quinn in front of Rumoh Aceh, Acehnese traditional house on Wednesday (05/30). Illiza exclaimed that by taking some scenes in Banda Aceh City will be a good way to enrich Acehnese culinary recipes.
She also expected that this kind of visitation cooperation could be a way to make the variety of natural attractions, historical or heritage tourism, and the Tsunami tour, specially Acehnese culinary that inspirated Chef Farah Quinn to create new recipes symbolizing the Acehnese uniqueness.
By Chef Farah’s visitation Banda Aceh city will be absolutely known by more people since the current situation of the city were more conducive and plus some attractions in some Tourism Object Destinations. After several times promoting and publishing the Banda Aceh tourism objects, Banda Aceh will be for sure more well known by many people, believed Illiza, the Vice Major.

After a long time of not showing typical hawker areas in Indonesia now I will try to present it again, and this time I will try to bring snacks typical aceh named bingkang or Adee (in read by Acehnese dialect ya ..). bingkang itself is typical snacks from one area Pidie Jaya districts in Aceh.

 

Bingkang itself is a kind of snacks that I think fit once enjoyed as a snack or a cup of coffee aceh our friend who is very famous. timphan different cakes that are usually only made ​​during Lebaran, then bingkang is one of the typical hawker aceh we can meet at any moment, so when he was in Aceh do not forget to buy bingkang are also perfect for gift this.

The basic ingredients for making bingkang are duck eggs, coconut milk and a few other ingredients. Make bingkang fairly easy because the material is needed is very simple and easy to find. To see the recipe and how to make please click here.

Hopefully, a little above my description useful and adds to our knowledge about the culinary riches of Indonesia. We are sorry if there is any one word and do not be shy to share info culinary regions in Indonesia with me here.

Here I will try to present a prescription bingkang, one typical hawker Aceh. Recipes and how to make bingkang I created this using a simple language that I think you understand it. Hopefully useful and adds to our knowledge about the culinary riches of Indonesia.

Good luck and good luck with your experiment.

ingredients:

     5 eggs duck
     ¼ kg sugar
     ¼ kg flour
     ½ liter of coconut milk
     Taste and melted margarine
     ½ tsp vanilla
     pinch of salt

Other ingredients:

     brass
     oven

How to Make:

     Beat eggs duck with sugar until fluffy and then stop the agitation.
     Pour the coconut milk that has been prepared, stirring constantly.
     Give the flour little by little. Enter liquid margarine. Stir well.
     Pour the batter into the baking pan that has been smeared with margarine.
     Bake in the oven until soft and dense cake.
     Cut according to taste and Bingkang ready to serve

Note:

     You can use a mixer or a manual to shuffle.
     For better results gunaka duck eggs off into the wild. (Typical recipes Indonesia)

ingredients:

[+] 250 grams of fresh fish, remove the head, wash
[+] 4 grains of red onion, thinly sliced
[+] 2 red chilies, seeded, sliced ​​oblique
[+] 1 stalk spring onion, thinly sliced
[+] 1 bay leaf stems Koja
[+] 1 teaspoon salt
[+] 1/2 teaspoon granulated sugar
[+] 2 stalks basil leaves, sliced
[+] Banana leaves for wrapping

Spices:

[+] 4 grains of red onion
[+] 2 cloves garlic
[+] 2 cm ginger
[+] 1 teaspoon coriander
[+] 1 piece of red pepper
[+] 1/4 teaspoon pepper
[+] 2 cm turmeric

How to Make:

[+] Sprinkle fish with 1/2 teaspoon lime juice.
[+] Stir ingredients and spices.
[+] Take a banana leaf. Give the dough.
[+] Wrap like spiced. Semat by a stick.
[+] Steam 30 minutes until cooked.

For 5 pieces

Every home to Sigli Pidie sure each morning's breakfast with noodles .. nice deh .. until my kids also love .. nah gini again if another wander how ya want .. This must make your own ..
yesterday it really feels right for not feeling ya, just ask on the phone cousins ​​taught there ..
oh and it turns out so far dakuw not numis duluw his noodle pantesan less kick ..

This recipe dakuw version ..

1/2 kg of rib noodles, stew cooked with a little oil ampe
cabbage taste
shrimp taste
1 tablespoon soy sauce, or to taste
soy sauce
salt
ready-made spice pecal
leeks
celery
fried onions

spices:
3 red onions
2 garlic cloves
3 red chillies (if you do not like spicy, cored it or wear a big red chilli)
a little pepper


How to make:
1. Saute the spices ampe scented with oil, put the shrimp, stir ampe shrimp change color.
2. enter the soy sauce and salt
3. enter trus little shredded cabbage water cabbage tuk ripen
4. insert sticks who already boiled noodles soft, salt, scallions celery, stir ampe bit dry, overcooked
5. lift
6. serve noodles topped with fried onions and spices pecal

MATERIALS:

     500 g wet yellow noodles, pour boiling water, drained
     200 gr bean sprouts, wash
     3 btr boiled eggs, peeled, cut into pieces
     300 gr chicken meat, boiled, shredded coarse
     50 g dried shrimp, soak until soft, roasted, mashed

MATERIALS Kuah:

     1250 ml chicken stock
     1 tsp pepper powder
     2 tsp salt
     3 cloves btr
     1/4 nutmeg btr
     2 tablespoons vegetable oil
     1 cm ginger, finely chopped
     300 g shrimp, boiled, peeled
     1 tablespoon garlic fries, mashed
     1 tbsp fried shallots, mashed
     1 1/2 tablespoons cornstarch, dissolved in a little water

SUPPLEMENTAL MATERIALS:

     Sliced ​​scallions
     sliced ​​celery
     Fried Shallots
     prawn crackers

HOW TO MAKE A GOOD FIELD MIE SHAKE:

     Soup: Simmer broth with pepper, salt, cloves, and nutmeg. Saute ginger and shrimp until shrimp changes color. Remove and insert it into the broth. Add the herbs, bring to a boil. Pour the cornstarch solution, stirring until thick.
     How to serve: Tata noodles in a bowl, add the bean sprouts, chicken, pour the sauce and its contents. Sprinkle with dried shrimp, and serve as a complement. Serve while hot.

Serve to 6 servings

ingredients:

     1 seed dragon fruit, take the flesh
     3 tablespoons molasses
     ½ cup of boiled water
     Ice cubes to taste, crushed

How to make Dragon Fruit Juice Drink recipes:

     Cut a small dragon fruit - small and add to the blender
     Add molasses, water and ice cubes that have been destroyed
     Blend all ingredients until smooth
     Pour in a glass, ready to be served when cold

Mix the juice recipes Asparagus
ingredients:

     100 grams of fresh asparagus and young
     ½ cup pineapple
     1 tablespoon brown sugar 0 3 tablespoons lemon juice
     ½ tsp salt
     ¼ cup shaved ice

How to make:

     Mix all ingredients and blend until smooth.
     Serve immediately with shaved ice added.

 
CAKE RECIPE ROMBahan BOH-ROM:

500 grams of white glutinous rice flour
½ teaspoon of salt
100 ml hot water
80 ml of cold water
Sufficient water for boiling
3 pieces of pandan leaves
½ coconut grated

contents:

200 grams of young coconut, grated
100 grams of brown sugar
2 pieces of pandan leaves
50 ml of water

How to Make Cake Recipe Boh-Rom Rom:

Contents: Mix all ingredients contents, and cook until well blended and dry. lift
Mix glutinous rice flour, salt and hot water. Stir until blended
Pour the cold water, stirring until dough is smooth
Take one teaspoon of dough filled with stuffing material. round
Heat water with pandan leaves to boil. Enter the batter, cook until floating and mature
Remove, roll over grated coconut. Serve

Want to try the drink out of the ordinary for iftar? Try it makes iced cucumber typical of Aceh, but the fresh taste is fresh and able to wet my throat satiation after a day of fasting. In addition, the cucumber is also believed to lower blood pressure. Bikinnya not complicated and does not use long, ya materials and how:

material
Ice cubes;
2 pieces of cucumber, shaved, may include the seeds if you like;
Basil (optional).

lime syrup
500 ml water;
100 grams of sugar;
1 piece of lemon, squeeze.

How to make the lemon syrup: heat the water, put the sugar and the juice of limes. Wait until the sugar is dissolved, then chill.

Presentation: insert ice cubes, basil, and cucumber shavings in a glass, pour the lemon syrup over it.

Timphan is a cake / dish typical of Aceh when Eid / holiday either feast of Eid al-Fitri and Eid al-Adha, Timphan is 1 or 2 days before Eid and durability can be achieved more or less seminngu, Timphan is the main course menu for guests who visit the current home Eid.For the good people of Aceh in Aceh until the whole world who does not know ama no cake / dough on this one, because it has become a tradition handed down and common knowledge in Aceh that the name Timphan any mothers or women in Aceh can be made.Timphan which is the mushy food wrapped in banana leaves is the most famous young is Timphan srikaya flavor. Before approaching Eid mothers usually have prepared young banana leaves in a garden or picking good buy on the market.Timphan is so famous in Aceh, so much expression / proverb Timphan words such as "Uroe goet buluen goet Timphan ma peugoet beumeuteme sense" (good day for a good month Timphan mother must feel).As for the ingredients and how to make the following, depending on how the desired portion, below we ambila ingredients for 15 servings (1 serving more or less the same as 114 calories):Ingredients:250 grams of mashed plantainsGlutinous rice flour 200 grThick coconut milk 2 tbsp1 tablespoon water whitingSalt 1/4 tspContents:2 whole chicken eggs50 ml thick coconut milkGranulated sugar 100 GRChopped ripe jackfruit small 25 grWheat flour ½ tsp1 sheet of pandan leavesFinely grated coconut 50 gr¼ tsp Vanilli.How to make it:1. Combine all ingredients by stirring flour and sticky rice banana dihaluskanserta enter the coconut milk, lime and salt until well blended, the dough is used for the skin.2. Beat eggs and sugar until thick hear mixer or the like (before the first mixer mothers in Aceh ngeremas use hands) and enter the flour and coconut milk, mix well, add chopped ripe jackfruit into small pieces and finely grated coconut then give pandan leaves and cook until thickened, then remove and mix berries Vanilla again. Once cooked let cool and use as iosi timphan.3.Ambil young banana leaves that have been cut into pieces according to the size of timphan basting with oil and trimmed dough skin was on the leaves and then give the content continues rolled dough, wrapped like the picture above, steamed until cooked for about 10 minutes.Good luck and please enjoy