Making the pliek soup

Hello friends, where are you today? May you always be healthy, good luck will be launched, all affairs and problems will be eased, keep the spirit of carrying out their activities.
And most importantly, always be grateful for the blessings that God bestows on us..

I will share my experience when cooking pliek soup with my teachers and students a few weeks ago. As we all know pliek sauce is one of the famous culinary menus in Aceh, and a favorite sauce for the Acehnese themselves, it is said that pliek sauce is a "peunajoh raja" sauce or sauce served to kings.

Currently, we see many versions of pliek soup, as in the picture I shared, there are three versions of the vegetable pliek soup that we serve. There is the original version of vegetable pliek sauce, there is a bitter version of vegetable pliek sauce because it adds a little papaya flowers and kates leaves, then there is the "ue neulhue" version of vegetable pliek sauce or coconut gongseng, which is adding a little roasted coconut that has been ground.

And there are many versions of vegetable pliek soup or other fish pliek soup versions that we have encountered in any restaurant, but the main seasoning of this sauce is "pliek" or fragmented coconut pulp.