CARA ISI

LEATHER:
  • 3 eggs
  • 150 grams of wheat flour
  • 550 ml coconut milk from 1 coconut
  • 1 1/4 tsp salt
  • 3/4 tsp pepper
MATERIAL CONTENT:
  • 90 grams of minced chicken
  • 3 tablespoons fried onions knead
  • 1/2 leek, thinly sliced
  • 1buah red pepper, thinly sliced
  • 1/2 tablespoon celery, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
HOW TO:
  1. Contents: saute red pepper and green onion until fragrant. Enter the minced chicken and celery. Stir well.
  2. Add fried onions, salt and pepper. Cook, stirring frequently until dry and overcooked.
  3. Skin: Beat eggs until thick. Enter as he sifted flour and mix evenly. Pour a little coconut milk, stir well. Season to taste salt and pepper. Stir again.
  4. Pour the batter into the mold carabikang / snack maker 7 holes that have been heated. Once frozen. spoon the content material. Biatkan until cooked.

Stew Pindang Pakis

Ingredients:
  • 1/4 kg of meat boiled cobs
  • 500 cc of liquid milk 300 cc thick coconut milk + ==> from 1 coconut btr
  • 3 connective young fern leaves
  • 100 grams of red pepper that has been smoothed
  • 2 stalk lemongrass
  • 2 pcs kandis acid
Spices that are:
  • 6 pcs onion
  • 4 cloves of garlic
  • 1 vertebra turmeric finger
  • 1/2 segment finger ginger
  • 1/2 knuckles galangal
  • salt and sugar to taste
How to make:
  1. Cook the liquid coconut milk with spices that have been mashed until boiling. Then enter the cob boiled fish, following a fern leaf and coconut milk, and cook while stirring.
  2. If the fish is cooked and the flavors mingle, lift and serve it hot.

Kolak Candil Durian

Fasting with Kolak option Candil Durian.
Hm .... yah yummy.
ingredients:
350 grams of red sweet potatoes

Candil:
  • 50 grams of glutinous rice flour
  • 25 ml water-pandan leaves suji
  • 1 tsp water whiting
  • 1/4 tsp salt
  • water to boil
  • 2 pandan leaves lbr
Durian gravy:
  • 600 ml coconut milk from half coconut
  • 150 grams of brown sugar, sliced
  • 50 grams sugar
  • 1/2 tsp salt
  • 6 eyes (200 gr) durian

How to make:
  1. Peel the red sweet potato, cut into 1 cm cubes and set aside.
  2. Candil: Mix the glutinous rice flour, water-pandan leaves suji, whiting and salt water. Knead until the dough is soft and can dipulung. Make a round-circle of a marble.
  3. Enter the water and pandan leaves into the pot, and cook until boiling. Enter Candil, cook until the float, sign Candil already cooked, remove, drain and set aside.
  4. Kuah Durian: Boil coconut milk, brown sugar, granulated sugar and salt in a saucepan, boil and stir until sugar is dissolved, insert pieces of yam and durian. Continue cooking until soft and sweet durian destroyed.
  5. Add Candil, cook until all ingredients cooked, remove from heat. Transfer the compote into a serving bowl and serve.

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