Aceh, the province of the western tip of the archipelago has a tremendous culinary wealth. From the simplest to the most difficult making process is available in the area nicknamed this Veranda of Mecca.
The tongue of culinary lovers will surely be spoiled with the variety and variation of typical Aceh food. The diversity and variation can not be separated from the diversity of the race from the word Aceh itself. Namely, Arabic for the letter A. China as a reflection of the letter C. While the letter E is often considered to represent the European race. And, the letter H for the Indian race (India).
Among the many culinary variations typical of Aceh is Guelee Eungkoet Paya (read: gule engkot paya) or freshwater fish curry. This food is typical for people living in the highlands of Aceh or those who live far from the coast who are accustomed to consuming saltwater fish (sea fish).
Communities in Southeast Aceh Regency, Gayo Lues, Central Aceh and Bener Meriah and some of Aceh Besar are those who daily consume brackish / freshwater fish such as cork, mujahir, mas, eel, sepat and so on.
Various ways people do in serving the fish dish. Among them is a thick coconut milk. There is also with coconut milk. Or, there is a boil with a mixture of acid and spicy. In the language of Aceh called masam keueung.
Bohmano's restaurant is one of the few eateries that provide Guelee Eungkoet Paya, especially cork fish as its main ingredient. Mr.bohmano restaurant is located at Cot Keueng Market, Kuta Baro Sub-district, Aceh Besar. In addition, Mr. Andit also serves a variety of traditional dishes of Aceh.
Pak bohmano started his business since 14 years ago. During the first six years, Mr. bohmano relied heavily on cooking spices at Penunayong Market in Banda Aceh or Pasar Lambaro in Aceh Besar.
However, the last eight years, Mr. Andit spice up his own spices for his cooking. This is done because the peracik spices in the two markets are often changeable so change the taste. Of course this is a bit much to disturb the customers who come all the way from the place of business.
"The rise and fall of the ruman meal turnover like my business is, very dependent on peracik spice. When consistent, the customer will increase. If not, slowly but surely, the pelangkan will move to another place ", said Mr. bohmano who runs his business with his wife and children.
In fact, Mr. bohmano further said that he had lowered his secret ingredients to one of his sons in order to keep awake the quality of their spices and meal dishes.
"I've downgraded the secret of this honey-blossom seasoning that survives to the boy who will replace me later in managing this small business", added Mr. bohmano.
One serving of Guelee Eungkoet Paya made from raw cork fish valued Rp 10,000 only. Quite cheap indeed when compared with other restaurants, but the taste is not less, even with the concoction of the chef in star hotels though.
"Every time through this market, I must stop at this shop to enjoy delicious eelkoet guelee paya Pak bohmano. Fat, sour and spicy is very tempting ", said Muslim M. David, one of Mr. Bohmano's loyal customers who introduced me to this traditional Aceh traditional restaurant.
As an additional note, we should come to Mr. Andit's restaurant between 12 and 1 pm. Because, when it comes on 1 o'clock in the afternoon, we can only get the remains of the gravy because it is first with the customers who come from various regions around the capital of the land of martyrdom (Banda Aceh) and Aceh Besar district.
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