Congee Ingredients Mengguh Khas Bali
Material: 200 g rice, washed 1200 cc water V. 2 teaspoon salt 2 bay leaves 500 cc coconut milk 500g chicken breast 200 grams of beans, sliced 1 cm 100g peanuts, roasted Roasted onions to taste Subtle spices: 6 red onions 4 garlic cloves 2 pieces of pepper 2 cm turmeric, roasted 4 Candlenut 2.1 tsp pepper 1 teaspoon teaspoon coriander Salt to taste ABU material: 100g grated coconut and half 200g long beans, cut into 4 cm 2 garlic cloves 2 pieces of pepper 2.1 c. Teaspoon shrimp paste kencur 2cm 2 tablespoons brown sugar Two lime leaves Salt to taste How Khas Bali Mengguh Porridge
Heat 2 tablespoons oil, fry until fragrant ground spices. Enter the chicken, bay leaves, galangal and bouillon powder. Add 500 cc of water. Cook until chicken is cooked and the spices soak, lift. Separate the chicken with the sauce. Boil rice until soft. Add coconut milk, salt and bay leaves. Bake again until thickened broth. Enter a bean. Cook the beans to boil, stir, lift. Create ABU: ABU Grind all the spices. Add coconut and mix well. Anointing of spices simmered until cooked, remove from heat. Mix seasonings anointing with boiled beans. Serve in a bowl of porridge. Add the roasted peanuts, beans and ABU. Serve hot with a pinch of roasted onions and shredded chicken. For 5 servings
Langganan:
Posting Komentar (Atom)
Tidak ada komentar:
Posting Komentar