kuah eungkot rambeue traditional food from aceh and ingredients illustration sketch style good use for restaurant menu

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Kuah Eungkot Rambeue Traditional Food From Aceh And Ingredients Illustration, Sketch Style, Good to use for restaurant menu Royalty Free Stock Photo
Kuah Eungkot Rambeue Traditional Food From Aceh And Ingredients Illustration, Sketch And Vector Style, Good to use for restaurant Royalty Free Stock Photo
   
   
   
   
   
Kuah Eungkot Rambeue Traditional Food From Aceh And Ingredients Illustration, Sketch Style, Good to use for restaurant menu
   
   
   
   
   
   
   
Masam means sour, while keu-eung means spicy. This means that sour keu-eung cuisine is a dish that produces a spicy and sour taste – two of the main characteristics of Malay cuisine. In Aceh, the sour taste is obtained from various sources: sunti acid from dried starfruit, cut acid tamarind glugur, tamarind, lime, and kaffir lime. This combination of various sources of sour taste makes the dish more aromatic and stunning.

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