Material:
200 gr tempe, flush with boiled water, coat 1 teaspoon salt,wrapped in banana leaves, leave overnight
250 gr young cassava leaves, dip the boiling water, drained
1 / 2 young coconuts, grated
150 gr banana chinese / seed lamtoro
salt and brown sugar
Mashed Seasonings:
6 spring onions
5 cloves garlic
5 pieces of red chili
1 teaspoon toasted coriander
1 / 2 tsp kencur, chopped
1 tbsp galangal, chopped
Spice coconut milk (mixed together):
500 cc coconut milk from 1 coconut
2 bay leaves
1 cm galangal, smashed
5 pieces of red chilli, mashed together with 5 cloves shallots and 1 teaspoon toasted coriander
1 teaspoon salt
Directions:
Tempe rough ground, mixed with subtle spice and all other materials
For cassava leaves into 5 parts. Each section arranged on acutting board, such that the meeting
Flatten 1-2 tablespoons soybean mixture, cover again with a mixture of soybean and cassava leaves, roll fold, give bay leaf,wrap with banana leaf. Steamed ± 1 hour until cooked, cool
Enter the knapsack mature into seasoned coconut milk, cook ± 30minutes over low heat
0 komentar:
Posting Komentar