Keumamah Acehnese wood fish is also known as Gulaie Keumamah, or also popularly called Eungkot Kayee. Basically, Keumamah is a typical Acehnese fish, which is boiled fish, then dried by salting (smoked), because dried fish becomes hard like wood. Then it is also called wood fish (krot kayee). Japanese people also know dried fish like this, called katsubushi. usually in fine drawstring as a flavoring variety of gravy.

In Aceh, the Acehnese wooden fish or wooden fish are thinly sliced ​​and moistened again by soaking them in hot water, before being cooked in thick thick coconut curry spices rich in spices. The delicacy and sadness of Keumamah Acehnese wood fish makes many people like it. because this curry is very fat, preferably santaap with hot fluffier rice.

The matching taste of coconut oil is balanced with the sour taste created by the sunti acid (dried starfruit). because it includes curry, finishing touch for this dish is koja bay leaf (also called curry leaf, curry leaf too, or temurui). As per their preferences, Keumamah Acehnese wooden fish from house to house can look spicy until very, very spicy. Understandably, to make Keumamah a typical wooden fish in Aceh, three types of chili are used, namely cayenne pepper, red chili, green chili. Not Acehnese food if it's not spicy. To make it more enjoyable, Keumamah curry, typical Acehnese fish, is also often filled with potatoes, long beans, or other vegetables, such as: banana heart, or eggplant.

Material :

500 grams of dried tuna (wooden fish, eungkot kayee)
100 grams of potatoes

Seasoning:

50 grams of injectable acid
25 grams of red chili
25 grams of green chili> leave intact
50 grams of onion
2 cloves of garlic
1 pinkie turmeric
Salt to taste
5 pieces of lime juice
1 curry leaf stalk
200 ml of coconut oil

How to cook :

The wooden fish is thinly sliced, or shredded, then soaked in hot water until soft again. Green chili spices, lime leaves and curry leaves are pureed. saute the spices with a little oil until cooked. Add coconut oil, add wood fish. Add potatoes, long beans, and whole green chili. Add water if needed. Cook until boiling. When you don't like oily food. The use of coconut oil can be reduced as much as possible - for example, only one tablespoon to saute the seasoning and cook it with water, serve with hot rice.