Traditional Aceh cuisine is made from tuna fish. Fish boiled, then dried in the sun to dry. Once dried, the fish is sliced thin to get a crunchy texture. There are two types of Keumamah, namely Keumamah Leumak and Keumamah Tumeh. Keumamah Leumak cooked with small chilli, sunti acid, ginger, garlic and turmeric. All these spices are smoothed and smeared on wooden fish. The next process is cooked with coconut milk. Sprinkle with salt and coriander powder to taste. If you like, can dikeplokkan duck eggs when the sauce begins to boil. The delicacy is not asked. It tastes savory, slightly acidic and spicy. As a friend of hot rice, Keumamah will make you addicted.
Keumamah Tumeh aka another stir fry. Seasoning is the same as Keumamah Leumak, but without coconut milk and added a smoothed tomato. In addition to the delicious taste, Keumamah Tumeh also has a very tempting aroma. This food is often used as a side dish of rice.
To taste Keumamah, you can stop by a typical Aceh Rayeuk Restaurant Blessing in the Way of Muhammad Hasan, Banda Aceh.