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Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. This cuisine is popular and widely known in Indonesia. Arab , Persian , and Indian [ 1 ] [ 2 ] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [ 3 ]
Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup was an influence of the neighboring Indian cuisine, while the noodle was Chinese influence.
Timphan or timpan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia usually served during Eid or other special occasions. [1] Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough.
The Samudera Pasai Sultanate (Malay: كسلطانن سامودرا ڤاساي ), also known as Samudera or Pasai or Samudera Darussalam or Pacem, was a Muslim kingdom on the north coast of Sumatra from the 13th to the 16th centuries. Little evidence has been left to allow for historical study of the kingdom. [1]
Aceh was first known as Aceh Darussalam (1511–1945). Upon its formation in 1956 it bore the name Aceh before being renamed to the Daerah Istimewa Aceh (Aceh Special Region; 1959–2001), Nanggroë Aceh Darussalam (2001–2009), and back to Aceh (2009–present). In the past it was also spelled as Acheh, Atjeh, and Achin. [14]
The Hikayat Aceh text reveals that the spread of Islam in northern Sumatra was carried out by an Arab scholar named Sheikh Abdullah Arif in 1112. The book Zhufan Zhi (諸蕃 志), written by Zhao Rugua in 1225, cited the record of a geographer, Chou Ku-fei, in 1178 that there is a Muslim country with only five days of voyage from Java .
Ali Mughayat Syah (died 7 August 1530) was the first Sultan of Aceh Darussalam in Northern Sumatra, reigning from about 1514 until his death.His reign not only saw the foundation of the Aceh Sultanate, but also the conquest of neighboring Daya (1520), Pidie (1521), and Pasai (1524).
In Indonesia kaasstengels, together with nastar and putri salju are the popular kue kering ("dried kue", or cookie), [3] during festive occasions, such as Natal (Christmas) and Lebaran (Eid al Fitr). [4] It is one of several Dutch delicacies that has been adopted into Indonesian cuisine since the colonial era. [5]