BELIMBING WULUH SAMBAL ASAM SUNTI, FAVORIT DAPUR WARGA KHAS ACEH

2개월 전

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Dear Steemians,

Banyak masakan Aceh kaya dengan bumbu rempah seperti cengkeh, kayu manis, jintan, adas, pala dan bunga lawang, ketumbar dan lada, serta kunyit dan jahe. Tapi dari bahan rempah semuanya tersebut, ada satu rahasia lain yang tidak pernah ketinggalan di dapur warga Aceh yang membuat kuliner masakan Aceh memiliki kelezatan dan menaburkan aroma harum. Warga Aceh selalu menambah bumbu rahasia lokal yang khas yaitu Asam Sunti.

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Asam Sunti adalah bumbu dapur khas warga Aceh yang dibuat khusus
dari Buah Belimbing Wuluh. Setiap warga Aceh pasti menyimpan asam sunti di dapurnya. Banyak kegunaan
Asam Sunti bagi warga Aceh, karena
hampir semua masakan warga Aceh
menggunakan asam sunti, apa lagi orang Aceh sangat menyukai masakan rasa pedas, asin dan rasa asam gurih dari asam sunti ini.

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Belimbing Wuluh bagi orang Aceh menjadi buah Istimewa yang hampir setiap rumah pasti ditanam satu batang belimbing wuluh yang didampingi dengan sebatang jeruk purut. Dengan buah belimbing wuluh yang belum dijadikan asam sunti atau belimbing wuluh asli, biasanya sering juga warga Aceh membuat Sambal Asam Udang dan Sambal Asam Ikan teri, juga penyedap Gulai Lemak Kuah Ikan dengan cara memotong atau membelah empat buah belimbing wuluh dan mencampurkan kedalam kuah lemak

Sementara Asam sunti dijadikan kuliner masakan Asam Keu'eung, Keumamah, Pheep, Tumis Aceh, dan beberapa kuliner lainnya. Setiap warga Aceh pasti menyediakan asam sunti di dapur mereka, sudah menjadi bumbu wajib di Aceh. Tanpa asam sunti sepertinya tidak sempurna masakan kuliner Aceh. Bahkan orang-orang dahulu menurut cerita saat naik haji ke Tanah Suci mereka juga membawa asam sunti, untuk menambah selera makan saat berada Arab Saudi.

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Sambal leluhur orang Aceh ini yaitu sambal asam sunti merupakan sambal favorit didapur rumah warga Aceh. Cara membuat berbeda-beda sesuai kebiasaan daerah masing- masing. Di Lhokseumawe saya melihat cara nenek membuat asam sunti dari belimbing wuluh adalah sebagai berikut :

  • petik buah belimbing wuluh
  • rendam belimbing wuluh dalam air
    sampai belimbing wuluhnya
    berwarna kuning dan lembek.Waktu
    nya bisa 1 sampai 3 hari.
  • jemur belimbing wuluh yang sudah
    berwarna kuning dan lembek pada
    terik panas matahari dan jangan
    lupa ditaburi garam, jemur sampai
    beberapa hari hingga tidak berair
    dan sudah berubah warna menjadi
    coklat.
  • asam sunti sudah dapat digunakan
    untuk bumbu masakan, dan simpan
    ditempat tertutup.

Yang perlu perhatian bahwa saat asam sunti akan digunakan, terlebih
dahulu cuci dengan air bersih dan pastikan garam yang menempel pada asam sunti benar-benar bersih.
Kemudian baru dicampur dengan bahan bumbu dasar lainnya untuk dihaluskan dengan blender.


THE STARFRUIT SAMBAL ASAM SUNTI, FAVORITE KITCHEN SPECIAL CITIZENS ACEH

Dear Steemians,

Many Acehnese dishes are rich in herbs such as cloves, cinnamon, cumin, fennel, nutmeg and mace, coriander and pepper, and turmeric and ginger. But from all these spices, there is one other secret that is never left in the Acehnese kitchen that makes Acehnese cuisine culinary delicacy and sprinkles a fragrant aroma. The Acehnese always add a distinctive local secret spice that is Asam Sunti.

Asam Sunti is a special spice for Acehnese residents that is made specifically
from Carambola Fruit Ten. Every Acehnese must keep sour sunti in his kitchen. Many uses
Asam Sunti for the people of Aceh, because
almost all of Acehnese cuisine
using sunti acid, what more Acehnese really like the spicy, salty and sour taste of this sunti.

Starfruit for the Acehnese became a special fruit that almost every house must be planted by a starfruit stem of Wuluh accompanied by a lime. With wuluh starfruit fruit that has not been used as syringe acid or native wuluh starfruit, usually Acehnese people often make Sambal Asam Udang and Sambal Asam Asam anchovy, also flavoring Fish Sauce Fat Curry by cutting or dividing the four starfruit wuluh and mixing it into fat sauce

While Asam sunti is used as a culinary cuisine for Asam Keu'eung, Keumamah, Pheep, Tumis Aceh, and several other culinary delights. Every Acehnese must provide sour sunti in their kitchen, has become a mandatory spice in Aceh. Without sour syringe it seems imperfect Aceh's culinary cuisine. Even the ancient people according to the story of the pilgrimage to the Holy Land they also carry sour sunti, to increase appetite while in Saudi Arabia.

This Acehnese ancestral sambal, namely sunti sour sauce, is a favorite condiment in the kitchen of Acehnese houses. How to make different according to the habits of each region. In Lhokseumawe I saw the way grandma made sour sunti from starfruit was as follows:

  • pick fruit wuluh starfruit
  • Soak starfruit in water
    until the star fruit
    yellow and soft. Time
    it can be 1 to 3 days.
  • dried star fruit wuluh already
    yellow and soft on
    blazing hot sun and don't be
    Forget to be sprinkled with salt, dry in the sun
    a few days until it's not runny
    and has changed color to
    chocolate.
  • sunti acid can be used
    for cooking spices, and save
    in a closed place.

You need to pay attention that when acid injections will be used, moreover
first wash with clean water and make sure the salt that sticks to the sunti acid is really clean.
Then just mixed with other basic ingredients to blend with a blender.


Lhokseumawe, 10 February 2020

By: @almazzhr

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