Sie Reuboh (meat stew -Indo) is one of the special and special culinary from Aceh Besar, for local people themselves, sie Reuboh has become a compulsory dish when having a lot of meat supplies such as in Meugang and Qurban. Sie Reuboh is also one of the dishes that tourists looking for in several restaurants in Aceh.
Sie Reuboh has a long history. The influence of hundreds years of war in Aceh has made this food legendary. By the community, cooking Sie Reuboh and then sent to the fighters on the mountain. “In the struggle for independence, the fighters were given provision of Sie Reuboh to be brought to the mountains. It became their food, and they took it for months, some called it, Sie Reuboh, a war dish from Aceh Rayeuk.
This culinary heritage has been passed down through the local community. But for those of you who want to taste sie reuboh, now no longer have to wait for meugang or traditional celebration. Sie Reuboh is now easily found in each typical Aceh Rayeuk rice stall in the cities of Banda Aceh and Aceh Besar.
Sie Reuboh is formulated with various spices and of course the original recipe of Aceh, besides that the culinary characteristic of this one is the many uses of Gapah (meat fat ) so that dish is durable.
Taste of Sie Reuboh is very extraordinary, starting from savory, spicy, and sour make incomparable pleasure and very sure to be given ten thumbs up with a taste that is so distinctive that makes this culinary remain a primadonna for the people of Aceh themselves and tourists visiting Aceh
Behind the extraordinary taste pleasure this Aceh culinary just use some common spices such as onion, garlic, cayenne pepper, red chili, and pepper, but it also does not mean to mix this sie Reuboh easily, in cooking Sie Reuboh must have special skills, generally the procedures for cooking sie Reuboh passed down by the family to his child who began to mature.
How to cook it is not easy as it starts with all the spices blended, and put in the meat that has been boiled. While stirring evenly, then also added vinegar to add sour taste. Maybe for friends who want to try it, but most of them who try to fail because there are things that are lacking here and there.
The secret recipe for sie Reuboh is that there are three types of chillies, cayenne pepper, red and chillies, don’t be crushed. Let it be rough so the seeds will stick to the surface of the meat later. after the cooking water comes out of the meat and is dry, leave it for one night in a pot. The next day, when it is reheated and the lids that bind the meat are melted, pour the vinegar with water and allow it to dry until the meat is tender. The vinegar used must also be vinegar.
As stated at the beginning that sie reuboh can hold up to the time for months. How to eat it does not change, which is heated with a fire that is not too big, and must remain in a earthen pot. The process of sie reuboh as a culinary in Aceh Rayeuk has not completely stopped here.
Boiled meat can be processed into many derivatives. Starting from fried Sie Reuboh, the term is similar to rendang, cooked in fat, made with Acehnese sour and sour sauce and can also be used as a kind of shredded.
Sie Reuboh evaporates the smell of hard and tempting vinegar. This vinegar wander spreads along with a spicy and mixed acid to the palate when eaten. It is this fragrant vinegar that dominates the taste of boiled meat, which is hard to miss.