How to Make Burasa', Soto Ayam, and Dange


How to make Burasa’


Ingredients:

  1. 500 gr of Rice, rinse and drain cleaner
  2. 1 print of coconut milk two leaves of bay leaves
  3. 3 the stem of banana leaves are good. Cleaned up.
  4. 2 teaspoon of salt, the rope to bind. Made a small course

Steps:

Withered the banana leavers beforehand by put heets banana leaves on a small fire until withered and litle change color. Then, Prepare the rope was to bind. Boil coconut milk, bay leaves and salt, stirring until boiling. And don’t left because coconut milk can unite if boiling to big. After that add the rice that has been washed clean, stirring accasionally until all coconut milk is absorbed and rice into half. Next, turn off the fire and let stand for a moment.  Then take 1 piece of banana leaves, put it in the table, after that add coconut milk 3 teaspoon full of rice that already diaron earlier, the folding and set aside. Do until exhausted. Then belt become one for each 2 rice wrap aron alreadi wropped. belt with the rope.

Next, boil water in the pan is large enough, enter buras that have tied up and boil for approximateli 3 atau 4 jam. If it is cooked, remove and drain, and chili winter evening . after a coold, if you want to be stored in part, can put in the fridge.

You should not immediately eat the burasa’ shortly after removed from the pan, because the possibility of buras still flaccid and the shape has not strong fused. Wait until cool so buras into a solid and strong.

The last, serve the burasa’ as companion coto makassar or meatball.



How to make Soto Ayam


Ingredients:

– 1 tail chicken

- 2 lemongrass

– 1 ruas finger galangal

- 3 sheets bay leaves

- 3 pieces of lime leaves

- Salt ( the appropriate taste )

- Pepper( the appropriate taste )

- falvoring ( the appropriate taste, if desired )

- 3 sdm cooking oil

- 2 L water

– 1 whole cabbage ( iris-iris thin )

- 250 gr bean sprouts ( flush the hot water )

- 50 gr soun ( soak hot water )

- 3 eggs ( boil until cooked, peel and divisive 2 )

- 2 of tomatoes ( divisive 4-6 )

– 1 stems leaves onions ( slice )

The spices:

– 6 onions

- 4 garlics

– 1 finger ginger

– 1 finger turmeric

- 5 of candlenut

The complement:

- 2 of lime ( divisive 2 or 4 )

- Fried garlic ( to taste, if desired )

Steps:

First, wash the chicken until clean. And then Blender spices. After that, cook the cooking oil in the pan and saute ground spices until fragrant. Next, enter water, chicken, serai, galangal, bay leaves, and lime leaves to the pan. Cook with a small fire chicken until cooked. Then, leak the chickens that it is cooked and shred flesh with a fork. Then, prepare a bowl. Enter shredding chicken, soun, sprouts, slices cabbage, the tomatoes, eggs, and leaves onion. Last, pour the gravy still hot into a bowl.

- Soto Ayam ready served with with pieces of lime and onions fried )



How to make Dange


Ingredients:

  1. 250 grams of flour black ketan
  2. 125 grams of coconut steamed half old
  3. 75 grams of brown sugar or aren sugar (fine coms)
  4. 25 grams of sugar
  5. ½ teaspoon smooth salt
  6. 150 ml boiled water



Steps:

First, grated coconut steamed approximately 20-39 minutes. Next, prepared a besin of small, then mix the flour black ketan along with coconut steamed who have been steamed earlier, brown sugar, sugar, smooth salt, as well as boiled water. Then, mis the dough until well blended and drain. After that prepare print cake of pukis. Then, spread this surface of the cetakan slowl, the dough got and back dough until cooked. last, serve cake dange above the plate fast.



Written by: Nurul Fajri


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