keung sour sauce Typical of Aceh. Keung acid is one of the archipelago dishes from Aceh. this dish has sour and spicy flavors however, this dish is different from spicy sour cuisine. The difference is that the spicy acid has a red-burning broth, while the keueng acid, although spicy and sour, uses a portion of turmeric, so the color looks yellowish.

To make this keueng acid, it's not just fixated on milkfish. You can replace it with tuna, shrimp, anchovies, or grilled meat. But on this occasion, he will share the acid keueng shrimp recipe, which is the basic ingredient using shrimp. Now, rather than curious about the deliciousness? let's just prepare the ingredients and follow the steps to make the recipe for the keueng acid below.

THE FOLLOWING OF THE KEUENG ACID RECIPES:

Necessary materials:

½ kg of fresh milkfish 1 lime fruit, just take the water Salt to taste enough Water to taste 6 vegetable star fruit, split to lengthen 5 large green chillies, cut snobby

softened seasoning .

4 sing red onion1 garlic cloves1 tsp coriander2 cm turmeric8 sunti3 sour fruit red chili6 cayenne pepper 1 cm ginger

How to make Aceh Keueng Acid Typical:

First, clean the milk fish and cut it into 4 or 5 parts. Then soak it with lime juice and add salt. Stir until smooth and let stand for a few minutes. Lift and drain Next, saute the mashed seasoning until it smells. Then put the milk fish in the stir fry and add a little water. Cook until it changes color. Enter vegetable starch and green chili. Stir until blended. Add more water, cook until the fish is cooked and seasoning permeates, lift. Typical Keueng Acid Aceh is ready to be served.