Leason rice is the traditional source of Gresik, East Java. Dish consisting of rice with meat, Pingo supplement Poyah yellow and red as well as coconut Sambal Terasi. Try yuck, to enjoy the source of this cement city.
Ingredients/spices:
300 grams of meat
700 ml water
1 teaspoon salt
2 pieces bay leaf
1 stalk lemon grass, bruised
150 ml coconut milk 1/2 coconut beans
Fine spices:
8 grains of red onion
4 cloves of garlic
Galangal 1 cm
Turmeric 1 cm, burned
2 teaspoons coriander
Aleurite 3 grains, roasted peanuts
1/2 tsp tamarind
1 tsp brown sugar
1 teaspoon salt
1/2 tsp of granulated sugar
Additional materials:
Announcement
400 grams of rice
Ingredients: Yellow coconut Poyah
2 garlic cloves
3/4 teaspoon salt
2 saffron, burned
2 pieces of Orange leaves, thrown a bone
1/4 grains of coconut, shredded long
1/2 tsp of granulated sugar
Ingredients: Red Poyah
3 piece red chili
2 garlic cloves
3/4 teaspoon salt
1/2 tsp of granulated sugar
1/4 grains of coconut, shredded long
Ingredients: Chili sauce (puree) the shrimp paste
5 piece red bell pepper Frittata
2 bell peppers, fried
Add 1 teaspoon of shrimp, roasted peanuts
1/4 teaspoon tamarind
1 tsp brown sugar
1/2 tsp salt
Processing mode:
Beef goulash, salted water until half cooked. Cut the thickness of 1 cm dilated fiber unidirectional. The Kaldunya measure 300 ml.
Boil water, spices, broth, bay leaf and lemon balm. Cook until the meat is cooked. Shred-shred.
Pour the coconut milk. Pervasive and cook until dry.
Yellow Poyah, crushed garlic, salt, saffron, lime leaves, shredded coconut and sugar.
Mix well. Toast over low heat, until it is dry.
Poyah red chili puree, garlic, salt, sugar and grated coconut. Mix well.
Toast over low heat, until it is dry.
Serve white rice, beef and shred, yellow coconut Poyah Terasi Poyah red and Sambal.
For 4 servings
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