Sie Reuboh Khas Aceh Besar

Have you ever been to Aceh Besar? Had a taste of food typical of Aceh Besar this one? Yes, Sie Reuboh. If you are a culinary traveler, it's a shame if Sie Reuboh is missed. Come on again to taste. It does not seem excessive if I say so. Why? For Sie Reuboh is a typical time-honored Aceh Besar. If Chickens Catch new boom lately, then Sie Reuboh has preceded it since hundreds of years ago. Sie Reuboh cuisine menu is inherited from generation to generation and until now still a mainstay.

Sie Reuboh (Aceh: Sie = meat, and Reuboh = boiled) is cooked with a very simple spice, a very simple process too, but its durability and taste are very special. Beef or buffalo, cut thick with medium size, then smeared with spices that have been mashed, consisting of red chili, cayenne, turmeric, onion, garlic, and ginger. The meat was also given meuteu acid (a type of lemon but the size is much larger), added salt and vinegar to strengthen the taste, and slices of galangal to awaken the delicious aroma. After all the ingredients seep into the meat, then lifted up the stove to cook.

After cooking for so long, until the water content of meat really has run out and is soft to chew, then can be eaten. It feels, hmmm ... steady! Very tasty and delicious. Spicy and sour strong, so intriguing. Enjoy it enough with white rice only. I think the strength of Aceh's special taste of cuisine lies in the spicy and sour.

The delicious secret of this dish is located in the technical cooking, which uses a pot from clay, known as Beulangong tanoh. The use of vinegar that is not just any, but the Aceh vinegar made from fermented nira water. Salt and vinegar is what will act as a preservative.

Sie Reuboh can be kept for months, provided that it is heated every day. If not heated it will grow mushrooms and of course can not be eaten anymore. Should the meat to be cooked was added a few pieces of fat meat (Aceh: gapah) that will melt into oil when cooked. In cold conditions, this oil will harden like butter and when it is eaten, reheat it to liquid into oil. One thing to really note, so that the meat remains intact (not destroyed by repeatedly heated, in the long span of time) is not to be mixed with the bone in the piece of meat. The tip of the nail just tucked the bone there, can be sure the meat will be easily destroyed. I remember this very thing, because I experienced it myself.

Originally Sie Reuboh cuisine is only as a menu mainstay on Meugang day and can be enjoyed during Ramadan. But now, in Aceh Besar, Sie Reuboh is easy to find in some restaurants. I recommend you to taste Sie Reuboh from the restaurant on Jl. Banda Aceh - Medan, Simpang Samahani - Kab. Aceh Besar, it is guaranteed you will be addicted to try again. Please come and enjoy.