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| Lincah Boh Saoh Matang. |
But, when I went to Bireuen some day ago, I found a new one in other of them. A traditional cullinary that named Lincah Boh Saoh.
Lincah is rujak in Indonesian. Maybe, we are said it the salad in English, are not it? And boh saoh is sawo or chicoo.
On Sunday, 10 Mei 2014, I and some bloggermate, were visited Pozan Matang-Zulham Yusuf house, at Meunasah Timu, Peusangan Districk, Bireuen, Aceh. It was a week after their father was died. I were surprised when Bro Pozan served us Lincah Boh Saoh. You can see that in my pic. below (above too).
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| Eating the boh saoh salad |
Deliciously. There are three tastes: sweet, chelate, and bitter.
How to make it?
You just to provide the pliek u (dried copra), some of cayyanne, a bit of salt, some of boh saoh, a lime, the papaya leaves and the banana leaves.
"The first, to mix the pliek u, cayyanne, and salt, in the millstone or etc. Give them a little of lime juice, then blend them," said Bro Pozan who made The Boh Saoh Salad.
After it, filling the slices of chicoo and papaya leaves in to the millstone, then to blend them again until looks refined. The next, serve it in the leaf-brass of banana.
Tadaaa! Lincah Boh Saoh Matang already be eaten. :D
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| Hm.. Nyammiii. :D (FOTO: Muksalmina Blc) |
