Ingredients
* 1 kg - young jackfruit, chopped
* 500 ml - thick coconut milk
* 10 pcs - chicken scratch
* 5 lbr - bay leaves
* 3 pcs - lemon grass, crushed
* 5 tbsp - cooking oil
* 10 cloves - onions, mashed
* 5 cloves - garlic, mashed
* Btr 10 - hazelnut puree
* 1 tbsp - coriander, mashed
* 1 tsp - shrimp paste, roasted and mashed
* 150 gr - brown sugar, mashed
* 2-3 tsp - salt, mashed
Making way
1. Prepare the cooker. Insert a row spices and coconut milk, stirring once. Enter a new greeting, lemongrass, galangal, sliced chicken scratch and young jackfruit. Close the pressure cooker tightly. Turn on the fire. Heat the pressure cooker until the young jackfruit reads. Cook about 30 minutes. Chill.
2. Prepare a sufficient amount of a frying pan. Give 5 tablespoons cooking oil, blondho, and young jackfruit which was cool. Stir in pan until all the water to shrink and dry and warm colors more intense.
3. Serve with Baceman Gudeg Fried Chicken and krecek (Dry).
4. TIPS & TRICKS: Cooking with a pressure cooker will make enough red gudek us so no need to use teak leaves. If you do not have a pressure cooker, ready just add warm milk and cook with regular pots with yag long time. The fire is small. If you like, add the cassava leaves on this warm. Deh delicious.
5. Tips & Tricks: Use a thick coconut milk yes, let there a bit areh formed. The more viscous the better.
6. Tips & Tricks: Brown Sugar used mlandhing not too much, because mlandhing do not really like sweet. So if the user's tastes sweet, may be added to taste.
7. Tips & Tricks: If you have an alias blondo deposits if we make the right palm oil, awful thing to add when we warm roasting. More stable sense of warm, and dry can be a lot areh. satisfied
Spices:
10 dried red chilies, seeded, soaked until soft
3 fresh red chilies
6 red onions,
3 cloves garlic
1 cm galangal, lemongrass 1 part white
2 tsp grated lime skin
2 tablespoons cilantro roots and 5 cm in meeting key
1 teaspoon shrimp paste cooked
1 teaspoon salt and 1/2 teaspoon pepper
CONTENTS:
100 grams of basil leaves
150 grams of fish fillet, mashed
500 ml thick coconut milk
1 egg
2 tablespoons fish sauce
100 grams of snapper, diced
100 grams of squid, cut into rings
100 grams of mussels
100 grams of small crab meat
Topping: 2 large red chilies (sliced), 3 stalks coriander leaves, 2 lime leaves (sliced).
Cover the sauce: 125 ml thick coconut milk, 1/2 teaspoon salt and 2 tsp of rice flour, and cook until thickened
HOW TO MAKE:
1. Prepare the banana leaves, cut into 7.5 cm round size, shape bowl.
2. Mix the mackerel fish with spices and stir well. Enter the coconut milk, eggs, and fish sauce and stir well. Enter the squid, mussels, and small crab meat and stir well.
3. Prepare a bowl of banana leaves, filled with basil leaves, pour the batter fill 3/4 full, steam for 10 minutes.
4. Cover sauce: cook all ingredients until thickened, remove from heat. Pour over the dish, sprinkle with chopped red pepper, cilantro, and lime leaves. Steam again for 1 minute, remove from heat.
To: 10 cups
ingredients:
300 g of squid size
2 tablespoons vegetable oil
1/2 cm ginger, chopped
1 clove garlic, minced
1 tablespoon bottled sambal Bangkok
1 tablespoon oyster sauce
1 tablespoon soy sauce
50 g green pepper, cut into rough
1 piece of Japanese eggplant, halved, sliced crosswise 1 cm
1/2 teaspoon pepper
How to make:
Clean the squid, remove the epidermis and the ink bag. Cut the squid bodies, cut into 3 cm. Cut diagonally in the body of the squid.
Heat oil and saute garlic and ginger until fragrant.
Enter the squid, cook until curled and stiff.
Add seasonings, enlarging the fire. Stir until blended.
Enter the vegetables, stirring until wilted.
Remove and serve hot.
For 4 people.
ingredients:
• 2 tail squid, cut into pieces
• 50 grams of edible mushroom
• 1 carrot, thinly sliced
• 200 grams of corn, cut into pieces
• 1 onion. Cut into pieces
• 1 tablespoon oyster sauce
• ½ teaspoon salt
• ½ tbsp sugar
• 1/2 tsp pepper
• Water to taste
How to make:
Steamed carrots and corn and set aside.
Saute onion until fragrant, add the squid, stir briefly, add the oyster sauce, sugar, salt pepper. Add mushroom, stir briefly, add the carrots, baby corn, and water. Cook until done, remove from heat.
Ingredients:
50 grams of dried shrimp, soak water until soft, finely crushed
500 grams of chicken meat, finely chopped
2 tablespoons cornstarch
2 eggs
2 teaspoons salt, 1 tsp pepper powder,
1 teaspoon chicken-flavored versatile pelezat
2 tablespoons onion, knead
2 carrots, diced
50 grams oyster mushrooms, water soaked and thinly sliced
100 grams of glass noodles, soaked until soft water, drained, chopped
Gravy ingredients:
1.5 liters chicken stock
1 tablespoon margarine
3 cloves garlic, crushed
1 cm ginger, crushed
2 teaspoons salt and 1 teaspoon pepper
Supplementary Material:
sliced celery
Tongcai
Sliced green onion
chilli sauce
How to Treat:
A. Mix the dried shrimp that have been ground smooth with minced chicken and stir well.
2. Enter the cornstarch, salt, pepper, seasoning pelezat versatile flavor fried chicken and onions and stir well.
3. Add carrots, mushrooms and glass noodles and stir well.
4. Knead until the dough can be formed.
5. Form the dough for the meatballs.
6. Steam for 30 minutes until cooked, remove from heat.
Make the sauce:
A. Heat the margarine.
2. Saute the garlic until fragrant, put in broth.
3. Add ginger, salt and pepper, bring to a boil.
Presenting Meatballs:
A. Prepare a bowl, fill it with meatballs and sauce, then sprinkle with chopped celery, green onion and tongcai.
2. Serve warm with sauce.
3. Presented to: 6 people.
