The people of Aceh must be no stranger to the name of the sauce pliek u or patarana curry which tastes the most delicious and spicy sauce accompanied sambalado and salted fish.
from the name it sounds strange to who have never tried aceh cuisine. For those who live outside of Aceh may have visited a typical aceh restaurant and tasted this dish, it is famous for aceh aceh noodles or coffee. But this dish is also typical that you need to try when trying to set foot in aceh restaurant. Gulee Pliek so named one dish consisting of several kinds of vegetables, but the main ingredients of this dish is pliek u
What is Pliek U
Pliek-u is leftover or pulp of coco (coconut) which oil has been extorted traditionally using two bladed board boards with large bolts. People in rural Aceh, until now still many who process coconut traditionally to produce cooking oil called "minyeuk reutik." The waste is not thrown away, but dried again to become black pliek-u and issued a distinctive aroma.
Pliek Curry or Kuah Pliek U is a typical Aceh curry made from a mixture of various types of vegetables. The vegetables commonly used for Pliek Curry are melinjo leaves, green melinjo, long beans, and some add it with green beans, green eggplant, kale leaf, cassava leaves, and chopped squash fruit and put in a broth of coconut milk . There is also a fish, shrimp, gravel or meat into it.
In some areas in Aceh Province such as in Pidie using cassava leaves, and some do not use cassava leaves in pliek goulash such as in Aceh culture region Rayeuk (Aceh's Rayeuk cultural region ie Aceh Aceh Besar district and Banda Aceh city, Aceh islands including Weh Island) .
Many variations in cooking Gulai pliek, but it is clear that Gulai is more delicious if served with salted salted fish or fried salted fish or boiled salted duck eggs.
The main ingredients of Pliek Curry Pliek is Pliek is coconut oil dregs. Pliek only obtained if the process of making coconut oil is done by making coconut oil ala Aceh society.
VEGETABLES:
Leaves melinjo 4 bundles.
Long beans ¼ kg.
Young jackfruit 250 grams.
Green eggplant 10 pieces.
Green melinjo fruit 100 grams.
Kalapa shave 1 piece.
Pliek U ¾ cup size 200 ml.
Salt to taste
Can be added with Shrimp or Kikil ¼ kg, or smoked fish 100 grams.
MATERIAL MATERIALS
5 red chili.
Coriander milled 2 tablespoons.
2½ tablespoons of coconut milk.
Red Onion 5 cloves
Garlic 2 cloves
Ginger 1 cm
Cabe of cayenne 20 pieces
Turmeric that has been smoothed 1 teaspoon.
Coriander cook 1 teaspoon.
Pepper ½ tablespoon.
Sunti Acid 4 pieces
MATERIALS:
Sere 2 stalks, 10 pieces of orange leaves, 9 green chilli, red onion 3 cloves,
HOW TO AND MAKE DETERMINATION:
Gongseng pliek u with low heat until the smell is fragrant, then add 1 cup water (200 ml) let to boil, after boiling filtered (water thrown). Blender pliek u then until smooth.
Boil melinjo fruit and young jackfruit that has been cut small to tender then lifted and drained (dispose of boiled water).
If you want to use kikil then kikil must be boiled first until tender then lifted then dispose of boiled water.
Cut vegetables, milled spices until smooth and chopped spice seasoning (can be done while waiting for the stew melinjo and jackfruit).
Squeeze the coconut until it becomes a thin coconut milk
Into the saucepan include: vegetables, ground spices, chopped spices, shrimp, salt, pliek u (except kale and lime leaves) stir until blended. Enter the water a little and then boil.
After it is smoky, insert a thin coconut milk and stir gently.
When almost cooked enter the water spinach and lime leaves
