Eungkot paya means brackish fish. The basic ingredient of this goulash is one of the types of fish that usually live in the river. Commonly used haruan fish or in Aceh language called eungkot bache. There are also those who use catfish called seungkoe, or sepat and kruep. [1]
This one menu, has a special taste when cooked with Aceh recipes. This dish is prepared by using spices, added with coconut milk that is not concentrated but provides freshness for the connoisseur.
Gule eungkot paya (Aceh: Gule eungkot paya) on Acehi elanike traditsiooniline toit. Seni on seda kööki ikka lihtne leida. Guljašši eungkot paya valmistamise isuäratav maitse on Acehi elanike seas kõrgelt hinnatud [1]
Eungkot paya tähendab riimkala. Selle guljaši põhikoostisosa on üks kalaliikidest, mis tavaliselt jões elavad. Tavaliselt kasutatav haruani kala või Acehi keeles eungkot bache. On ka neid, kes kasutavad säga nimega seungkoe ehk sepat ja kruep [1]
Sellel menüül on Acehi retseptide järgi küpsetamisel eriline maitse. Selle roa valmistamisel kasutatakse vürtse, millele on lisatud kookospiima, mis ei ole kontsentreeritud, kuid annab asjatundjale värskust.
Eungkot paya is a typical Aceh dish made from cork fish with Acehnese spices. It tastes sour and spicy. Sri said the spices were a legacy of the ancient Acehnese ancestors.
Sri explained, usually the turnover will double during Ramadan. Culinary connoisseurs often hunt for eungkot paya as an iftar dish. He said, during Ramadan the customers overflowed on the side of the road.
But he did not specify how much turnover. He only said there was a two-fold increase during Ramadan. Besides eungkot paya, the food that buyers are hunting for is sie reuboh, a typical Acehnese food made from beef seasoned with vinegar.
Sri said how to make Acehnese cuisine is quite easy. Like when he made eungkot paya. First, prepare fresh water fish, shallots, garlic, cayenne pepper, red chilies, turmeric, salt, and coriander. To get rid of the fishy smell of fish, Sri used to use lime juice.
The first step is to wash the fish and coat it with salt and lime juice. Then the prepared spices are mashed. After that, all the ingredients are cooked over low heat for a long time. Food is ready to be served.