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Buntil ingredients & ingredients : 2 bunches of cassava leaves boiled water + 1 teaspoon salt, drain 50 g teri medan 100 g of grated coconut 1 lemongrass stem digeprek 2 orange leaves 1/2 tsp coriander powder Salt 1/2 tsp of sugar 1/2 tsp Sasa Oil for sautéing Blend : 4 shallots 2 cloves of garlic 4 curly red chili fruits 2 cm of ginger 2 cm galangal 2 cm kencur Gravy : 700 ml of thin coconut milk 4 whole red chili fruit intact 2 bay leaves 2 lemongrass sticks digeprek 1 tsp of sugar Salt 1/2 tsp Sasa 100 g Chinese banana selong Blend : 5 shallots 3 large red chillies 8 curly red chilies 3 cm of turmeric 4 pecan nuts HOW TO MAKE A LOT OF SINGKONG LEAVES CONTENTS OF COCONUT SEEDS : Heat oil, sauté fine spices, lemongrass & fragrant orange leaves. Add anchovy, salt, sugar, coriander powder & Sasa Mix well, add grated coconut, mix well dry & cooked. Turn off the heat & set aside the ingredients. Arrange several tightly packed cassava leaves & no holes, take a few tablespoons of filling material. Fold the tied box-shaped cassava leaves with a rope that does not come out when boiling. How to make buntil broth : Heat oil, sauté fine spices, bay leaves & fragrant lemongrass. Add thin coconut milk, cayenne pepper, Chinese banana, salt, sugar & Sasa Mix well into buntil, cook boil & broth shrink. Lift & served.
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