Buras

Buras

ingredients:

·         1 liter of rice

·         1 liter of milk (4 cups)

·         Salt

·         Leaves regards

·         Banana leaves

·         Ropes

How to make:

·         Clean and wash rice and steamed until half cooked.

·         Cooking coconut milk, salt, and bay leaves.

·         Cooking rice and coconut milk, coconut milk is sucked out close to or until half cooked and ready for steaming.

·         Wrap in banana leaves.

·         Arrange the two-term deal with the two ± 1 ½ finger, one thumb width.

·         Tie at both ends and then steamed back to ± 1 hour.

·         If the leaves are flat and colorless oily (shiny), marked domestic poultry have been cooked.

·         Chill and serve with sauce poyah.

·         If there, must be served with salad seasoning skewers, sataysweet spices, beef jerky or serundeng

Poyah Sauce (Indonesian)

Ingredient :

• 1 grated coconut ( smoothed)
• 3 pieces of red pepper
• 3 cloves garlic
• 2 kaffir lime leaves
• salt
• sugar

 Directions :

·         Spices and coconut blended and roasted over low heat until the coconut is dry and yellow

·         This mash while still hot and add the sugar (do not grind too crushed)

Serundeng (Indonesian)

The main ingredient  :

·         1 and a half old coconut

·         3 bay leaves

·         5 lime leaves, torn

·         2 cm ginger, crushed

·         2 cm ginger, crushed

·         3 tablespoons cooking oil

·         500 grams in a typical beef, thinly sliced ​​(± 1cm)

·         250 ml of water

·         2 tablespoons tamarind water

·         2 large red chillies, seeded and thinly sliced

·         Fried onions for garnish

·         spices

·         9 shallots

·         5 cloves garlic

·         1 tablespoon coriander seeds that have been roasted

·         1 teaspoon caraway seeds that have been roasted

·         2 tablespoons brown sugar / palm sugar

·         1 teaspoon salt

·         1/2 teaspoon pepper

Directions :

• Peel and wash the coconut, grated drain until a new dry rough. Toasted shredded coconut over low heat, until the coconut is dry and yellow-brown.Do not use high heat because it will quickly burn. After drying up. Set aside.
• Saute the paste until fragrant, put beef, bay leaves, lime leaves, ginger, galangal and red chili. Cook until the meat changes color. inputs of water and tamarind water, cook until meat is cooked and the water began to dry up (ASAT).
• After ASAT, enter roasted coconut, stirring until all the spices average, to taste the delicious sweet taste, may be added salt / sugar to taste. Lift serundeng, garnish with fried onions. If it's really cold can be stored in an airtight jar for 4-5 days (provided that the meat must be completely dry).

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