Ingredients for Making Beer pletok :
2 Liter Water
350 grams of ginger , crushed / mashed
6 items Cloves
5 cm Cinnamon
3 cardamom seeds
5 lemongrass stem / cerebellum , crushed / mashed
25 gr wood cup
1/2 grains of nutmeg , crushed / mashed
500 gr sugar
salt to taste
Beer pletok Typical BetawiHow to Make Beer pletok Typical Betawi Efficacious Warm and Healthy :
Mix together the sugar water into the pan .
Add ginger , and boil using medium heat until boiling and the sugar dissolves completely .
Add sugar and ginger into a solution of the wooden cup , stir until blended .
Add cloves , cinnamon , cardamom and nutmeg are crushed .
Enter
the crushed stalks lemongrass , continue cooking over low heat until
the aroma wafted out rempahnya , this process takes approximately 1 hour
.
If it is enough lift , strain and serve in cold weather .
Notes and Tips in Making Beer pletok Typical Betawi :
Let stand overnight pletok beer stew , to get a sharper aroma of spices , then filtered .
Choose white sugar to produce a clean pletok good beer .
Hmmm pletok ready to enjoy beer without having drunk but healthy ? Good luck and be creative .!Hmmm pletok ready to enjoy beer without having drunk but healthy ? Good luck and be creative .
NASI ULAM
Ingredients:
400 grams of white rice
150 grams young coconut, grated coarse
3 tablespoons of cooking oil
Pulverized material:
4 cloves of garlic
3 pieces of cayenne pepper
50 grams of dried shrimp, soaked briefly
1 tablespoon coriander
½ tsp pepper
1 ½ tsp salt
Supplementary Material:
omelet, sliced thin
cucumber, cut into pieces
basil
fried onions
How to Make:
Toasted coconut until dry and browned, remove from heat and puree.
Saute ground spices until fragrant. Enter toasted coconut and rice, seasoning mix until absorbed.
Lift and serve to complement.
ingredients:
500 grams of meat has, cut the size of 2 x 2 x 1 cm
½ btr toasted coconut shavings to dry, finely crushed
1 tbsp tamarind water
skewer
Blend the spices:
4 pcs red chili
2 lemongrass stalk, white part
1 tsp shrimp paste
1 tsp pepper
2 tbsp fried onions
50 grams of brown sugar
½ tsp salt
How to make:
Mix the pieces of meat with spices, roasted coconut, tamarind solutions, knead and set aside.
Puncture satay skewers with about 5 pieces of meat in a single puncture, grilled over coals until done.
Serve !!
Puncture satay skewers with about 5 pieces of meat in a single puncture, grilled over coals until done.
KERAK TELUR BETAWI
ingredients:
½ coconut and a half old, peeled, grated
100 g of coconut pulp
100 g of flour sago palm
¼ tsp salt
250 g brown sugar,
grated
How to make:
Mix the grated coconut,
coconut pulp,
corn starch,
and salt.
Stir until blended.
Heat a small frying pan,
diameter 12 cm above the fire.
Put 1-2 tablespoons in it while averaging until thin.
Cook until dry and overcooked.
Sprinkle the surface with brown sugar.
Fold the two.
Lift.
Serve.
Good luck.
ingredients:
500 g of fish cork,
1 tbsp lemon juice
½ tsp salt
3 tablespoons cooking oil
2 stalk of green onion, sliced 1 cm
3 pcs gombong cayenne pepper, sliced 1 cm
2 pcs salam leaves
2 cm galangal, crushed
1 cm ginger, crushed
½ tsp sugar
¼ tsp seasoning
Spices that are:
5 spring onions
3 cloves of garlic
½ tsp pepper
3 pcs heron / kluwek
How to Make:
Clean the fish belly cork, leather scales thoroughly, then cut into two parts in the middle of the fish body.
Marinate the fish with salt and lime juice. Let stand for 15 minutes, then wash.
Saute the spices that have been mashed, add bay leaves, galangal, and ginger.
Cook until fragrant. Enter the cayenne pepper, stir briefly. Add water, cook until boiling.
Put the fish, and cook until slightly thickened sauce.
Serve with a sprinkling of Cork Pucung green onion slices.
