Apam: Traditions and the taste of Pidie Culinary

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Apam, these words are familiar to the Acehnese people, and some even interpret the word with a slightly bogus connotation, far from its true meaning.

Apam is a snack or cake made from rice flour and served with coconut milk sauce containing jack fruit that tastes savory and sweet.

Apam is a typical food of the Aceh people, precisely the people of Pidie Regency. Formerly this food  was burned with earthen pans and coconut husks, and can only be found during the Ramadhan and Kenduri month or Rakjab and apam month, but now it can be found in several food outlets and coffee shops.

Since forefather we used to say in the history of the path between custom and religion is an inseparable part. Customary and cultural practices reflect the characteristics of Islamic law.

One of culture that has long been passed down in our society in Aceh in the Rajab was the feast of “Tet Apam“. This is a tradition that is deeply rooted and has a very deep philosophical value both from the perspective of religion and socio-culture.

This tradition even though there are differences and are not practiced in society, “Teuot Apam” is still a culture that must not be abandoned and must be preserved for children, grandchildren and future generations.

In the past, Apam was not cooked on a stove or kindling, but with ‘ue tho leaf (dried coconut leaves). In fact, people believe that Apam should not be cooked except with this on ‘ue tho. Apam cuisine is considered good, that is if the surface is perforated while the back is not black and flat (not pockmarked).

Apam is most delicious when eaten with its broth, called tuhe broth, in the form of coconut milk mixed with western klat bananas (a type of plantain) or cooked jackfruit and sugar. For those who are allergic to tuhe broth, it may be due to its luwih (savory), Apam cakes can also be eaten with coconut sugar mixed with sugar. Even those who eat Apam (seunge Apam), which used to be in Aceh Besar are called Apam beb. Besides being eaten directly, Apam can also be soaked for some time in the broth before eating. This method is called Apam Leu’eop. After all the sauce is consumed, the Apam is eaten.

Apam that has been cooked with tuhe sauce is ready to be served to guests who are deliberately called / invited to the house. And whoever passes / passes in front of the house, will surely enjoy this Khanduri Apam dish. If it is sufficient, the Apam festivity is also delivered to Meunasah (surau in Aceh) as well as to families who live in other villages.
Thus, the Apam toet tradition is held for a whole month from house to house or from village to village throughout the month Apam (Rajab month).

In order to preserve Aceh’s customs and culinary flavors, almost every year  the government together with the Aceh tourism office holds a Tet Apam festival, so if you want to enjoy the flavors of Pidie and the variety of uniqueness, let’s go to Aceh and record the date and month, what are you waiting for.

 

Photo: mercynews.com

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