Saleum Steemians

My Week Meals

---

Hello there foodies, I forgot to check my steemit account again and my wife reminds me to create a post because she's too busy with her "new guild" things on splintersland😐. So, she prepared another material to share on my account😂.

I'm busy working on my project, but she made me sit for a while to create this post, what can I do? I'm her shallot.

---

I'll share a post about food she made by request again😀 She cooked Tuna Teutumeh on wednesday with gnemon's seed too. Then fried fish in chilli sauce on thursday, fried egg in sweet soy sauce on friday (because the veggie seller is off) and I request for another teutumeh😁

What is Teutumeh anyway?

It's actually kinda gravy soup and you need to stir-fry the seasonings before you add fish or shrimp. I like her mother's teutumeh when we still lived in Aceh. My wife has tried to cook it several times but it's so different from her mother's recipe. She given up. But then she tried it again and I like it😍

She told me that she add something in the seasonings just to find out whether it will turn to be a curry or still teutumeh, LOL.

🐳🐋🐟🐠🐡🐙🐚🐬🌴🌰🌱🌲🍆🍅🌺🍂🍃🍲🍜🍤

shrimps about 250 grams, clean it up and add salt also lemon juice

---

Kang Jawir brings no Tuna, so cici bought shrimps. Before she left for her laboratorium she asked me to get the curry leaf at the tree in front of the community park aka Saung 03.

the ingredients we need to make teutumeh. Shallot and garlic, ginger, turmeric, dried salty bilimbi, chilli, curry leaf and kaffir lime leaf

---

Curry leaves or sweet neem or teumurui or karuveppilai or kaddi patta aka murayya koegnigii is a special ingredient which easily find in many Acehnese cuisines. We are lucky because that tree grows almost on every street in our residential complex. The aromatic leaves are a good pair of kaffir lime leaves.

Dried Bilimbi you ask? My wife never shared how to make the salty one but she shared the sweetened one before. You can check the link HERE the process almost the same but the salty one is more simple than that.

here is the corriander powder and roasted coconut's flake which made this gravy soup different from the original one.

---

The original recipe won't use the coconut's flake. My wife just use it to neutralise the sour taste of the dried bilimbi no matter only one bilimbi is added in. She knews the taste of the homemade dried bilimbi.

mash the ingredients except the leaves, then heat up 30ml cooking oil, stir-fry the mashed ingredients for 3 minutes.

---

add the leaves and 100ml water, cook it for another 5 minutes.

---

When the smell of the gravy soup is quite good, the curry and kaffir lime leaves smell, time to add the shrimps.

stir it well and carefully for another 5 minutes and you can add salt to the taste.

---

Uhmm.. yummy 😉 the sweet taste from the shrimp and mashed coconut's flake really made this teutumeh tasty. I'm kinda hungry when I pass the kitchen to get a cigarrette pack from the shop.

Let's have lunch with Shrimp Teutumeh!

---

I really want to write more about Acehnese cuisines that I learned from my wife through the food she served for My Father and I in the past 3 years, but I need to continue my project.

Enjoy your Food Fight Friday and enhoy your wonderful weekend, thanks for stopping by👐

this post made for @foodfightfriday on #fff and Im looking forward for your FFF posts too.

♤Sincerely♧
Post Author : Shallot
Photo and translation : Garlic