LODEH KIKIL NANGKA MUDA DAN KUE PEPARE
Lodeh Kikil Nangka Muda
Young Jackfruit and Beef Tendon Lodeh
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Panaskan 6 sdm minyak goreng di wajan.
- Rajang 4 siung bawang putih dan 8 buah bawang merah.
- Tumis bawang putih sampai harum dan mulai kekuningan.
- Masukkan bawang merah, aduk sampai layu.
- Larutkan 1 saset Desaku bubuk lodeh ke dalam 750 ml santan encer, aduk sampai larut.
- Tuang campuran santan dan bumbu lodeh ke dalam tumisan bawang.
- Potong serong 4 buah cabe merah.
- Bumbui dengan 1½ sdt garam dan 2 sdt gula pasir, aduk sampai larut.
- Masukkan 200 g kikil rebus, 300 g nangka muda rebus, 100 g kacang panjang, dan cabe merah.
- Potong daun melinjo muda menjadi dua bagian, lalu masukkan ke dalam kuah.
- Masak sampai daun melinjo cukup matang.
- Tuang 250 ml santan kental, aduk rata.
- Masak sampai mendidih, lalu matikan api dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- Heat 6 tbsp cooking oil in a wok.
- Thinly slice 4 cloves of garlic and 8 shallots.
- Saute the garlic until fragrant and lightly golden.
- Add the shallots and stir until wilted.
- Dissolve 1 sachet of Desaku lodeh powder into 750 ml of thin coconut milk and stir until it dissolves.
- Pour the coconut milk and lodeh seasoning mixture into the sauteed aromatics.
- Slice 4 red chilies diagonally.
- Season with 1½ tsp salt and 2 tsp granulated sugar, stirring until dissolved.
- Add 200 g boiled beef tendon, 300 g boiled young jackfruit, 100 g long beans, and the red chilies.
- Cut the young melinjo leaves into two pieces, then add them to the broth.
- Cook until the melinjo leaves are tender enough.
- Pour in 250 ml thick coconut milk and stir well.
- Cook until it boils, then turn off the heat and serve.
Cook Mode
LODEH KIKIL NANGKA MUDA DAN KUE PEPARE
LODEH KIKIL NANGKA MUDA DAN KUE PEPARE
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Panaskan 6 sdm minyak goreng di wajan.
- Rajang 4 siung bawang putih dan 8 buah bawang merah.
- Tumis bawang putih sampai harum dan mulai kekuningan.
- Masukkan bawang merah, aduk sampai layu.
- Larutkan 1 saset Desaku bubuk lodeh ke dalam 750 ml santan encer, aduk sampai larut.
- Tuang campuran santan dan bumbu lodeh ke dalam tumisan bawang.
- Potong serong 4 buah cabe merah.
- Bumbui dengan 1½ sdt garam dan 2 sdt gula pasir, aduk sampai larut.
- Masukkan 200 g kikil rebus, 300 g nangka muda rebus, 100 g kacang panjang, dan cabe merah.
- Potong daun melinjo muda menjadi dua bagian, lalu masukkan ke dalam kuah.
- Masak sampai daun melinjo cukup matang.
- Tuang 250 ml santan kental, aduk rata.
- Masak sampai mendidih, lalu matikan api dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- Heat 6 tbsp cooking oil in a wok.
- Thinly slice 4 cloves of garlic and 8 shallots.
- Saute the garlic until fragrant and lightly golden.
- Add the shallots and stir until wilted.
- Dissolve 1 sachet of Desaku lodeh powder into 750 ml of thin coconut milk and stir until it dissolves.
- Pour the coconut milk and lodeh seasoning mixture into the sauteed aromatics.
- Slice 4 red chilies diagonally.
- Season with 1½ tsp salt and 2 tsp granulated sugar, stirring until dissolved.
- Add 200 g boiled beef tendon, 300 g boiled young jackfruit, 100 g long beans, and the red chilies.
- Cut the young melinjo leaves into two pieces, then add them to the broth.
- Cook until the melinjo leaves are tender enough.
- Pour in 250 ml thick coconut milk and stir well.
- Cook until it boils, then turn off the heat and serve.
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