Stock Images | Asam Sunti (Sunti Acid) And How To Process iIt

In Indonesia, there are various tribes and each tribe has its own characteristics. These characteristics are in the form of objects (can be touched) there are also in the form of art, culture, and customs (cannot be touched).

Cooking is one of the noticeable characteristics. Each tribe has its own cuisine or food with a distinct flavor. However, some tribes have similar flavors, such as Java, which has a sweet taste, Padang, which has a spicy taste, and Aceh, which has a sour taste.

In terms of #sour flavor, Indonesia has two special spices that produce sour flavor. Tamarind and star fruit, to be exact.

To make star fruit into a cooking spice in Aceh, the star fruit must go through several processes before it is dubbed "Asam Sunti"(Sunti Acid).

The process that must be passed by star fruit to become #Asam #sunti is as follows:

1. Picked #starfruit, the starfruit is almost certainly old. The size, density, and color of old star fruit can all be used to identify it. Starfruit that has only recently formed from its flowers is still very small and easily broken. Then it grows until it develops a hard character, and when it matures, it develops a soft character and is slightly yellowish in color.

2. After picking the starfruit, it is typically soaked in clean water for at least one day and one night.

3. The starfruit is also sun-dried for several days.

4. As it dries, the star fruit becomes shriveled and brown.

5. Before it is completely dry, the star fruit is sprinkled with salt on top, and it is then dried for another 1-2 days.

6. Finally be "Sunti Sunti"

Asam sunti is commonly used in "Asam-Keueung" (Spicy Acid) dishes in Aceh. Asam Sunti (Sunti #Acid), Cayenne Pepper, and Turmeric are the main ingredients. In addition, other supporting spices were added.

When I want to eat something, I usually mash some Asam Sunti, onions, and cayenne pepper together. Usually when there aren't any other options on the menu.