Sweet betel leaves from Aceh ( Daun Sirih manis dari Aceh)
Anyone know the sweet betel ?, another nih processed spices typical Aceh-style Making is in the village of Asan Sigli District. His name is sweet sirih but which in though to taste candied not betel leaf lho, but the betel nut that became its content, so guns have to fear the bitterness deh to enjoy it.
Fruit pinang? .. yaap, this round elliptical fruit turned out to have a myriad of benefits for people who use it, call it as a drug worm, stop nosebleeds, and also strengthen the gums. Formerly this famous fruit to be one mix for our grandmother when it's time to enjoy the betel until the color looks red hehehe.
Mr. David is known as the only person who made the betel in the area of Sigli, this business has become hereditary in the family environment. Curious as to what shape and how to manufacture it? Cekidooot.
Initially select the young betel nut, then split the fruit and separate the meat, why young fruit? Because the texture of the meat is more soft and easy in though.
Then, mashed the betel nuts by pounding. The piercing process is still using Jingkih which is known as traditional Acehnese pestle. See the picture is unique yahh.
The result of the collision of the betel nut should be on the tampah, or separated which is fine and coarse, if still rough it must be pounded and the finer part can be processed further.
Next boiling process, before put into boiling water of areca nut must be washed first from dirt and gum, then enter gradually into boiling water for one hour. When the time is enough, remove the boiled water and mix with enough sugar, cook until the sugar dissolves and seep in the areca nut.
Sirih manis ya?
Yo