Foodphotography: Eat 'Oen Peugaga' After Tarawih

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After a tarawih congregation in the mosque, I was invited by my friend to drink coffee at Warung Taufik Kupi 2, in Lhokseumawe, Aceh, a few nights ago. My friend Jalaluddin, is a doctoral candidate in the field of nutrition, and Herman Ibrahim, a resident of Uteun Bayi Village, Lhokseumawe, have just bought "Sambai Oen Peugaga", which is Sambal Daun Pegagan. This is a typical culinary typical of Aceh which is now beginning to be rare.

It is a tradition for some people of Aceh, enjoying "Oen Peugaga" during breaking the fast especially in Ramadan. There is also this a culinary dinner made from these various leaves while relaxing relaxed after tarawih prayer.

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This culinary is a mixture of vegetables from 44 leaves. Pegagan leaf (Centella asiatica) is the main raw material.

Centella asiatica is a herbaceous, it is used as a culinary vegetable and as a medicinal herb. Centella contains pentacyclic triterpenoids, and asiaticoside, brahmoside, asiatic acid, and brahmic acid/madecassic acid, include centellose, centelloside, and madecassoside. In traditional medicine, C. asiatica has been used to treat various minor wounds, but clinical safety have not been confirmed by high-quality medical research.[Source]

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In addition to leaf pegagan as the main ingredient to make "Oen Peugaga", other leaves used among others mixed like basil leaves, kedondong leaf, guava leaf, and lemongrass.

According to traders "Oen Peugaga" in Lhokseumawe, now difficult to get 44 types of leaves, most only about 40 leaf types. All the leaves are then stirred with thin slices like fine threads.

Once processed in such a way, the leaves are then mixed with spices that the main ingredient is coconut sangrai (grated coconut that has been through penggongsengan)

Although called or berlebel "sambai" or sambal (a kind of salad), but this food more like of urap.

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How to make "Sambai Oen Peugaga"

Various leaves that have been collected and then cut and sliced until flattened like a thread.

After that the leaves were evaporated for about five minutes. Then squeeze the leaves until the fluid comes out and dried. When it is rather dry, the leaves are stirred with coconut roasted, mixed with cayenne and other spices to add deliciously.

"Oen Peugaga" which looks like dry steam, deliciously eaten with rice.

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What are the benefits?

Some Acehnese believe "Oen Peugaga" has many health benefits. Leaf pegaga from vines, is believed to sharpen memory and increase concentration, so-called drugs "anti-senile". Oen Peugaga can also treat colds or colds. [Source]

There are also those who believe that "Oen Peugaga" can treat diabetes and cholesterol. [Source]

My friend, Jalaluddin, a doctoral candidate in the field of nutrition, also likes "Oen Peugaga" because it tastes good.

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In Banda Aceh, "Oen Peugaga" is still sold in Peunayong area. While in the city of Lhokseumawe which is a former "city of petrodollars", currently still sold in the area of Keude Aceh.

These photos are my entry for the #foodphotography contest by @juliank.

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Reference:

www.wikipedia.org

www.acehprov.go.id

www.cnnindonesia.com