Pliek u made with coconut as base material. To produce a good pliek, usually selected old coconut, aka u rag.
The prospect of this rotten coconut is promising, it is also often recognized by producers of pliek u, because in addition to producing pliek u, producers also produce coconut oil (minyeuk u) used for frying and sold to collectors.
Pliek u are the basic ingredients to make Acehnese specialties, such as gulee pliek u, pliek u teulheue, rujak pliek u, and many other food variants (peunajoh).
The basic ingredients of pliek u are coconut. The coconut to be used is an old coconut. Coconut fruit is peeled skin until it appears shell. Then the water from the coconut is thrown away, can be split by the shell, or the white gouged.
After that proceed with the storage process alias dipam for 5x 24 hours. After enough time, the coconut is dredged from its shell. Then dipam again for 24 hours, and later also obtained simple oil that is often used for household needs.
After further dikam with the process of drying. Buffered coconuts are dried under the hot sun, from morning to evening. The process of drying is done under the sun with a plastic pad. The drying process is done until it is completely dry (thoe kreng).
Not finished there alone, now pliek u have to go through the process of separation of oil.
Separation of oil from coconut meat is usually done starting from the second day of drying. The way is quite difficult, namely by squeezing the coconut meat out of the oil, usually used the aid of a tool called peuneurah.
Tools used to squeeze 2 pieces of board with one end tied up. While the other end is given a threaded bolt with a diameter of approximately 3cm and length of approximately 30cm. The bolt is connected to the end of the wood which is placed horizontally from the bolt.
Well, finished already stage of manufacture pliek u. Later after the process will be directly sold directly to the market or consumed for their own. The final form of pliek u after passing all the above process becomes as follows.
