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Indonesian cuisine Masakan Indonesia
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Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
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Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
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See also History Etiquette Cookbook: Cuisine of Indonesia
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Acehnese cuisine is the cuisine of theAcehnese people ofAceh inSumatra,Indonesia. This cuisine is popular and widely known in Indonesia.Arab,Persian, andIndian^[1][2] traders influenced food culture in Aceh although flavours have substantially changed their original forms.^[3] Thespices combined in Acehnese cuisine are commonly found inIndian andArab cuisine, such asginger,pepper,coriander,cumin,cloves,cinnamon,cardamom, andfennel.^[4]

A variety of Acehnese food is cooked withcurry orcoconut milk, which is generally combined with meat such as buffalo, beef,goat meat,lamb,mutton, fish, or chicken.^[5] Several Aceh dishes can trace their origins to India, such asroti canai, which was derived from Indian flatbread.^[6]

Acehnese cuisine

Ayam tangkap

Bubur asyura

Kuwah pliek u

Bhôi

Keukarah

Meuseukat

Roti cane kari kambing

Kopi sanger

• Asam sunti, acondiment made ofstar fruit and salt.

• Ayam tangkap, traditional fried chicken served with leaves such astemurui leaves andpandan leaves that are roughly chopped and fried crispy.
• Gulai,curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Gulai ayam, chicken curry.
• Gulai kepala ikan, fish head curry.
• Kanji asyura, porridge made from grains.
• Kanji rumbi, rice porridge, similar tobubur ayam.
• Ketupat, ricedumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
• Keumamah, fish dish ofEuthynnus affinis orKatsuwonus pelamis.
• Kuwah beulangong, mutton or goat curry.
• Kuwah eungkôt yèe, shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves andmakrut lime leaves.
• Kuwah iték, duck curry.
• Kuwah pliëk-u, gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves,kecombrang bamboo shoots, snails, and spices.
• Kuwah udeuëng, shrimp curry.
• Martabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Martabak aceh, Acehnese-style of martabak, that shaped likeroti canai and served with curries.
• Masam keu’euëng, sour and spicy dish.
• Mi aceh, curried spicy noodle dish with rich spices.
• Mi caluk, noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
• Mi kari, curry noodle dish.
• Mi rebus, Acehnese-style of boiled noodle dish.
• Nasi biryani, Acehnese-style of flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi goreng aceh, fried rice with rich spices akin to mie aceh.
• Nasi gurih,steamed rice cooked incoconut milk and spices dish.
• Nasi kari, rice dish served with curry.
• Roti cane, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
• Roti jala, pretty dish that looks like a lace doily due to the way it is made and usually served with curry dishes.
• Sambai asam udeuëng, sour and spicy shrimp.
• Sate matang, a satay variant made of goat meat.
• Sie reuboh, stew made of beef or water buffalo withspices.

• Apam, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
• Bhôi, Acehnese cake.
• Keukarah, traditional cake made from a mixture of flour and coconut milk with bird nest shaped.
• Meuseukat,dodol-like cake made of pineapple.
• Pulôt, traditional cake made of sticky rice and turmeric.
• Roti tisu, thinner version of the traditional roti canai.
• Timphan, steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk.

• Kopi aceh, an Acehnese traditional coffee.
• Kopi gayo, a coffee made from arabica coffee variety.
• Kopi sanger, a coffee made of mixture of black coffee,condensed milk and sugar.
• Kopi tarik, a coffee, dark roasted with margarine and sugar, which is sweetened with condensed milk and pulled to froth it up.
• Teh tarik, a hotmilk tea beverage.

• Cuisine of Indonesia
• List of Indonesian dishes
• Acehnese people
• Malay cuisine
• Minangkabau cuisine

• Acehnese cuisine
• Indonesian cuisine
• Indonesian cuisine-related lists

• CS1 Indonesian-language sources (id)
• Articles with short description
• Short description matches Wikidata
• Articles containing Indonesian-language text