Material contents :
- 1 tsp water whiting
- 1/8 tsp salt
- 2 lemons, squeeze the water
- 2 tbsp basil seeds ready
- 200 grams of sugar
- 300 grams of ripe jackfruit, wash, cut round
- 500 cc of water
- ice cubes as needed
How to make :
1. Boil water, sugar, and salt, diaduk-
stir to dissolve sugar. Lift then strain.
2. Soak the pieces of jackfruit in water whiting
a little over 15 minutes, rinse and drain again.
3. Soak jackfruit sugar in boiling water for 2 hours,
set aside.
4. Prepare the serving glasses, jackfruit enter along with water
sugar. Add 1 tsp basil seeds, lemon juice,
as well as ice cubes. Serve cold.
Material contents :
500 grams of fish Haruan / Cork, dipotong25 grains Boiled Duck Eggs50 grams of Dry Red Chillies1 vertebra Kayumanistaste TamarindSalt to tasteSugar to tasteFlavor Seasonings to taste (optional)1 cup cooking oil (for frying)1000 ml waterFried Onion taste (sprinkles)Ground spices :5 grains Onion3 cloves Garlic1 vertebra Ginger1 vertebra Kencur2 tablespoons brown sugar1/4 teaspoon Terasi FuelHOW TO COOK : Fish Haruan / cork tamarind-flavored salt, and fried dried.Dried red chilli deseeded, wash clean. Then boiled until tender, drain. Blender smooth. Set aside.
Mix the minced chili with ground spices. Enter into the pan without oil, used cooking until meletup2, after it had entered the oil little by little. Stir constantly (this process is quite time consuming, so be patient yaa ... like to make rendang)
After seasoning saute 'set' and turned a darker color, pour the water.
Enter boiled eggs. Cook, stirring occasionally until boiling (The first egg is inserted
so that the seasoning first seep into the eggs until the eggs will
eventually turn brown so ...)
Give seasoning salt et al. Stir well. Continue cooking until the flavors mingle and sauce begins to thicken.
Finally enter haruan fish fry. Stir until the fish wrapped with average seasoning. Cook briefly, then lift.Serve with a sprinkling of fried onions......!
***Haruan fish can be replaced with chicken or beef. For this recipe; the number of chickens that are used sbnyak 1 tail. Whereas if you use the amount of 500 grams of beef.
Recipe Ingredients Noni Leaf Gangan (Banjarmasin):
2 bunches of leaves of Morinda citrifolia
Btr ¼ coconut, grated
2 tail snapper
1000 cc coconut milk
Gangan recipe seasoning ingredients Noni Leaf (Banjarmasin):
5 pcs shallots
2 tsp coriander
1 knuckle galangal
1 vertebra kencur
1 tablespoon salt
How to create a recipe Gangan Noni Leaf (Banjarmasin):
Finely sliced noni leaf, boiled, drained, soaked in cold water.
Roasted grated coconut and set aside
Clean the fish, cut into pieces
Blend all ingredients except ginger
Squeeze the noni leaf, mixed with coconut milk and all the condiments.
Cook until cooked, lift
Serve,...!
Ingredients contents:
1 young chicken tail
2 pieces of boiled potatoes cut into pieces
100 grams of Soun soaked
3 tablespoons fried onions
1 tablespoon garlic fries
5 stalks chopped celery
4 cloves boiled eggs cut in four parts
4 fruit fritters
4 tablespoons cooking oil for sauteing
1 piece Ketupat Banjar cut
1 stick cinnamon
2 tbsp Soy sauce
2 pieces Lime
1500 ml of waterSoftened seasoning :
4 pieces of red onion
3 cloves garlic
1/2 tsp Fennel
1/2 tsp cumin
3 cm Ginger
2 cm Turmeric
1/2 teaspoon pepper
1 teaspoon saltHow to make Soto Banjar:
Boil chicken with cinnamon and salt until boiling.
Saute the ingredients are blended using cooking oil until
fragrant, then insert it into the chicken stew, boiled again until
chicken is tender.
Remove the chicken from the stew then drain until cool then shredded.Racikkan:
Put
the diamond at the top of the bowl along with glass noodles, potatoes,
cakes, shredded chicken, eggs, then pour the soup broth. Sprinkle with fried onions, fried garlic, celery and citrus milking, serve.
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