10 Resep Makanan Khas Aceh ala Bunda yang Wajib Dicoba dan Selalu Dicari Aceh khas rujak samalanga coba wajib

Food is one of life’s greatest pleasures. Whether it’s a simple homemade a meal or a complex cuisine from a fancy restaurant, nothing beats a good-tasting meal. But what about food that is unique to a particular region? That’s when things get truly interesting. Two regions in particular that offer unique and delicious cuisine are Aceh and Karangasem. So let’s explore some of the local specialties from these two regions.

Makanan Khas Aceh

Aceh is known for its rich and flavorful cuisine, particularly traditional dishes. One of the most popular dishes is sate matang, a type of grilled chicken that is marinated with a thick sauce of fish and tamarind. The dish is usually served with a side of rice cubes, green beans, cabbage, and warm rice cakes. It is usually served with a spicy sauce called rempeh sambal.

5 Makanan Khas Karangasem Bali

Karangasem is the eastern part of Bali, with its own unique cuisine, which combines the local flavors with an infusion of Chinese and European influences. One of the most popular dishes is babi guling, a whole suckling pig that is marinated in Balinese spices, stewed in coconut milk, and roasted. It is traditionally served with a side of lawar, a spicy vegetable salad made with grated coconut, chili peppers, and spices, such as turmeric and lemongrass.

How To Make Sate Matang

Making sate matang is a straightforward process, with a few key ingredients. To start, you’ll need a whole chicken, marinated overnight in a blend of fish sauce, tamarind, garlic, ginger, and other spices. After the marination is complete, the chicken is skewered with bamboo sticks and grilled over charcoal fire. The dish is served hot with a side of warm coconut rice cakes, giving it an extra layer of flavor and texture.

How To Make Babi Guling

Making babi guling is a more complicated process that usually takes a few hours. First, the pork is marinated in a choice of spices, such as garlic, turmeric, and ginger. It is then steamed in its own juices for an hour and a half, before being laid in a bed of banana leaves. The banana leaves inhibit the flames from directly hitting the pork, keeping it from burning. After an additional hour of roasting, the pork is served with the Balinese-style side dish of lawar—a mix of boiled vegetables, grated coconut, chili peppers, and spices.

Whether you’re a traveler looking to explore the wonderful flavors of Aceh and Karangasem or a home cook looking to recreate the amazing cuisine from these two regions, there is no shortage of delicious dishes to discover. From sate matang to babi guling, the unique flavors and textures make for a truly unforgettable experience. So go ahead and give these two regions a try.

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