September 24, 2009

Gudeg Yogyakarta


Gudeg Jackfruit

Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)

Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I

1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + terenda egg had to be.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.

Phase II

1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

How to Create a version of the European Chemicals Agency (with a pressure cooker and canned jackfruit):

1. Arrange bay leaves in pot press.
2. Arrange galangal.
3. Enter canned jackfruit that had been cut.
4. Add the boiled eggs that have been digurat-lined with a knife.
5. Insert slices of brown sugar
6. Combine subtle seasoning, salt, vinegar, and coconut milk. Mix well, pour into a saucepan.
7. Cover the pan and jerang on the stove. Cook as when cooking meat to the pot press.
8. After that reduce the stove (For electric stoves commonly in use in Germany, I set the number 1)
9. Cook approximately 1 hour. Turn off the stove. And wait until the pan can be opened
10. Remove the egg. With the lid open, heat again gudeg high heat until the water a bit lost. Occasionally tap-tap jackfruit so devastated.
11. Please re-enter the egg. Cover the pan, and cook over low heat again for about 1 hour.

Complement Gudeg: Spices Areh, opor Chicken & Tofu, Sambal Goreng Krecek
Spices Areh

opor use chicken broth is delicious and know that the number of santannya dilebihkan and thick, because the traditional areh
only the coconut milk is just salt and bay leaves aja.

Opor CHICKEN OUT

Material:
2 chickens, cut into 8, half-baked fries
4 large white fruit out, 4 pcs, fried
2250 cc coconut milk from coconut 3 eggs (separate thick and thin)
4 tsp brown sugar
3 tsp lemon grass, crushed
LBR 6 lime leaves
cooking oil for sauteing

Blend:
Onion btr 18
18 cloves garlic
15 btr toasted hazelnut
1 teaspoon toasted coriander
1 ½ tsp cumin sangria
3 cm langkuas
5 tsp salt

How to Make:

1. Saute the blended ingredients until fragrant, pour the liquid coconut milk.
2. Enter the sugar, lemon grass, lime leaves, bring to a boil.
3. Add the chicken and knew that was fried until the juices to stay half.
4. Enter the thick coconut milk, the bucket-bucket to milk is not broken.
5. Cook until slightly thickened coconut milk

Sambal Goreng KRECEK

Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic

How to Make:

1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.

Note:

'Dregs gudeg' a form of greeting, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

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