Uudeung acid is a typical Acehnese chili sauce that uses shrimp as its main ingredient. In fact, we don't need to call it "udeung acid chilli sauce" because "acid" for the people of Aceh itself means "chilli sauce". And as I mentioned above, fans of chili sauce must try this udeung acid. The combination of various flavors really blends in one shot. Try to imagine the spicy chili mixed with savory shrimp, then add the fresh acid of young starfruit, and the fragrant aroma of orange and lemongrass leaves. Hmm, so drool, huh?

Making materials

For those of you who are interested in being at home (like me), this udeung acid includes practical chili sauce. The main ingredient that needs to be prepared is shrimp. Here, you can use small shrimp such as Jerbung shrimp, peci shrimp, and so on. If you don't have fresh shrimp, you can use ebi too, you know. Choose a whole and long-lasting ebi, huh.

In addition to shrimp, the main ingredient typical of this chilli is star fruit. Choose starfruit young and large because the sour taste is stronger than the old one. Also prepare other spices such as red cayenne pepper, green cayenne pepper, onion, lime leaves, lemongrass, sugar, and salt to taste. If you don't like the smell of langu, chili and shallots can be fried for a while.

1. Clean and boil the shrimp

This method is especially for those of you who use fresh shrimp, because if you use ebi you can just mix it with other ingredients. Clean the shrimp under running water and peel the skin. After that, boil the water and give a little salt. Add the shelled shrimp to boiling water, then boil for a maximum of five minutes. Oh yes so the fishy smell of shrimp is a little lost, you can add a little lime juice, yeah. Or if you want a fried texture, the shrimp can be pan-fried for three minutes

2. Blend the starfruit and chilli sauce

Cut young star fruit, red onion and lemongrass. Also tear orange leaves and remove the stems. Add all the ingredients and spices, plus enough cayenne pepper and salt-sugar, in a mortar. Puree and correct the taste.

3. Mix boiled shrimp in a fine spice

After starfruit and finely chili sauce, add boiled shrimp and then stir again until evenly mixed. More flavor correction and raw chili sauce ready to be served. If you want to feel more spicy, you can add hot oil used to fry chili and shallots, yes.

Well, udeung acid is ready to be eaten with warm white rice! For side dishes, in Aceh itself you usually use reuboh sieves or Acehnese boiled meat, goat curry, or various fried foods such as fried chicken, fried duck, and even fried tempeh-tofu. Good luck!