Keumamah Fish Wood. the familiarity of the wooden fish including the name of vegetables Keumamah, or popularly called Eungkot Kayee. Basically, Keumamah Ikan kayu Aceh is the meat of tuna fish that is on the stew. After that dried in a way in the salai (smoked), because dried fish so hard like wood. Then in the call included as a wooden fish (kayee kot).
Similar dried fish are also known to the Japanese with katsubushi, usually in fine shavings as flavorings of various syrups. In Aceh, the typical Acehnese Wood Fishing or wooden fish in thin slices and re-moistened together by immersing them in hot water, before they are matured in spices of thick, rich spices.
Material:
500 grams of dried tuna (wooden fish, eungkot kayee) 100 grams of potatoes.
Spices:
50 grams sunti25 gram chili 25 grams green pepper> leave intake 50 grams red onion 2 cloves garlic1 pinky little pink Ginger to taste 5 sheets duan lemon1 curry stalk 200 ml coconut oil
How to cook:
• Wooden fish in thin slices, or in suwir-suwir, then soak in hot water until soft again.
• Spices of green chili peppers, lime leaves and curry leaves on the puree. saute spices finely along with a little oil until cooked.
• Add coconut oil, input wooden fish. Put potatoes, long beans, and whole green chilies. Add water when needed. Cook until boiling.
• If you do not like oily dishes. The use of coconut oil can be reduced as much as possible - suppose only one tablespoon to sauté the axis and cooking is done together with water, serve along with hot rice pulp.