The rice is still hot, then with banana leaves the scent of white rice is wrapped up. Comes with fried Tempe and tofu, as well as carp and pepper menu are served at a Sundanese.
Ingredients/spices:
Ingredients: Rice
300 grams of rice
500 ml water
Banana leaves for wrapping
4 piece carp, Siangi, Kamal Kamal his body
4 white, yellow,
150 g tempeh, cut into 4 × 6 cm
Oil for frying
Fine spices:
4 cloves of garlic
1 tsp coriander powder
300 ml water
1 TBSP salt
Sambal Ulek, ingredients:
6 pieces of curly red chili fried
2 cloves of garlic, roasted
5 piece red bell pepper Frittata
2 teaspoons shrimp paste fried
1/2 tablespoon brown sugar
1/2 tablespoon salt
Add on:
1 cucumber in pieces cut
1 bunch basil leaves, petiki
4 piece Eggplant Sperling
How do I make:
Rice: bring water to a boil. Add the rice. Stir until the water filters. Elevator. Cooked, in the steam heat for 30 minutes, until cooked through. Elevator.
Take a piece of banana leaf. 5 tablespoons rice place. Roles. Turn the ends of the leaves to the right and left. Set the middle part while pushed. Set aside.
Rub the fish, Tahu and Tempe with subtle spicy notes. Allow to stand 15 minutes. Set aside.
Heat oil, FRY fish, tofu and Tempe until cooked. Drain the wound.
Serve the rice with fish, tofu, tempeh, chilli and add on.
For 4 servings
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