Senin, 24 Januari 2011

Buntil Daun Singkong

Cassava Leaves knapsack
Headline
Javanese cuisine that one is very delicious and tasty if eaten with warm rice fluffier. Not to mention the protein content contained therein. Hmm ... borne sedaaap! Want to know how to make it? By: Liana Monday, June 8, 2009 | 0:09 pm Javanese cuisine that one is very delicious and tasty if eaten with warm rice fluffier. Not to mention the protein content contained therein. Hmm ... borne sedaaap! Want to know how to make it?
Ingredients: - 300 grams of young coconut, grated long - 100 grams of dried anchovies cooked rice - 2 boards banana, cut into small pieces - 100 grams of young cassava leaves, boiled, drained - 750 ml of liquid coconut milk - 500 ml thick coconut milk - 1 bay leaves - 2 pieces of orange leaves
Spices: - 6 red onions - 4 cloves garlic - 1 cm kencur - 2 teaspoons coriander - 6 red chillies - 1 cm galangal - 4 lime leaves - 1 / 2 teaspoons shrimp paste - 1 teaspoon salt - 1 teaspoon brown sugar
Method: - Mix the grated coconut with fish, petai, and spices, mix well - Arrange 4-6 pieces of cassava leaf, put 2 tablespoons of batter contents on it, fold, wrap tightly, and tie with string. - Arrange the contents of cassava leaves in bottom of the pan, pour the liquid coconut milk, bay leaves, lime leaves. - Cook until sauce is low. - Enter the thick coconut milk and cook until sauce thickens and spices permeate - Remove and serve along with fried fish that have been first. [L1]

www.inilah.com/read/detail/112997/buntil-daun-singkong/ - Tembolok

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