Oyster Pepes

Oysters are one of the most popular side dishes in Aceh. Many processed oysters can be cooked according to typical Acehnese cuisine. One of them is oyster pepes which in Acehnese is called payeh tirom.

We get oysters by buying oysters from collectors at the Lhokseumawe traditional market. The meat of this oyster has been separated from the shell. The spices used are cayenne pepper, cooking oil, salt, onion, garlic, sour acid, turmeric, ginger, lime leaves, curly chili, curry leaves, and banana leaves.

The seasoning ingredients are mashed. Then the oyster meat is mixed with the mashed spices. Drizzle with cooking oil to taste. Place a tablespoon of oysters mixed with spices on top of the banana leaves.

Wrap the oysters that have been mixed with spices with banana leaves. Do it for the other leaves so that all the oysters that have been mixed with spices are all wrapped. Place all oyster packages on a pot or pan.

Heat the pan until the oyster pepes turn brown. If the banana leaves are brown, then the oyster pepes are ripes. Oyster pepes are ready to be served and enjoyed with rice at lunch or dinner.

The taste of this oyster pepes is very good. Moreover, it does not use MSG. Thus, this oyster pepes will last for a long time. This oyster pepes has a distinctive taste with the richness of Aceh's spices which is very famous.

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