RESEP BUNTIL DAUN SINGKONG DAUN PEPAYA enak banget makanan favorit
RESEP BUNTIL
Buntil (Stuffed Cassava and Papaya Leaves)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Susun/tata daun pepaya dan daun singkong bertumpuk sebelum direbus agar mudah dibentuk nanti.
- Rebus daun singkong dalam air mendidih sekitar 5 menit, angkat dengan tetap bertumpuk, lalu rebus daun pepaya dengan cara yang sama sekitar 5 menit, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, jahe, pala, ketumbar, merica, dan cabe merah besar dengan sedikit minyak.
- Ambil sekitar 1-1½ sendok makan bumbu halus, campur dengan kelapa parut dan udang rebon sangrai, aduk rata.
- Sangrai campuran kelapa dengan api kecil, tambahkan garam, kaldu bubuk, dan gula pasir, aduk hingga tercampur rata dan rasanya pas, lalu matikan api.
- Ambil selembar daun singkong, isi dengan kelapa berbumbu, gulung, dan ikat menggunakan tali. Lakukan hal yang sama pada daun pepaya. Ulangi hingga semua bahan habis.
- Masukkan sisa bumbu halus ke dalam wajan bersama daun salam, sereh, dan lengkuas, masak dengan api kecil hingga matang dan tanak.
- Masukkan buntil, tambahkan air sekitar 700 ml, aduk rata, dan masak hingga mendidih.
- Tambahkan garam, kaldu sapi bubuk, gula pasir, dan gula merah, aduk rata, dan masak hingga bumbu meresap.
- Masukkan cabe rawit utuh dan santan (setengah bagian), aduk rata, dan masak sebentar hingga mendidih kembali, lalu matikan api dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Arrange the papaya leaves and cassava leaves stacked before boiling them, so they'll be easy to shape later.
- Boil the cassava leaves for about 5 minutes, remove keeping them stacked, then boil the papaya leaves the same way for about 5 minutes, remove, and drain.
- Blend the shallots, garlic, roasted candlenuts, turmeric, ginger, nutmeg, coriander seeds, pepper, and large red chilies with a little oil.
- Take about 1-1½ tablespoons of the ground paste, mix with the grated coconut and roasted dried shrimp, and stir well.
- Dry-fry the coconut mixture over low heat, add salt, bouillon powder, and sugar, stir until well combined and well seasoned, then turn off the heat.
- Take a cassava leaf, fill with the seasoned coconut, roll up, and tie with string. Do the same with the papaya leaves. Repeat until all the leaves and filling are used.
- Add the remaining ground paste to a pan with the bay leaves, lemongrass, and galangal, and cook over low heat until fragrant and cooked through.
- Add the buntil parcels, pour in about 700 ml water, stir, and bring to a boil.
- Add the salt, beef bouillon powder, sugar, and palm sugar, stir well, and cook until the seasoning is absorbed.
- Add the whole bird's-eye chilies and coconut milk (half the amount), stir well, and simmer briefly until it returns to a boil, then turn off the heat and serve.
Cook Mode
RESEP BUNTIL
Buntil (Stuffed Cassava and Papaya Leaves)
RESEP BUNTIL DAUN SINGKONG DAUN PEPAYA enak banget makanan favorit
RESEP BUNTIL DAUN SINGKONG DAUN PEPAYA enak banget makanan favorit
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Susun/tata daun pepaya dan daun singkong bertumpuk sebelum direbus agar mudah dibentuk nanti.
- Rebus daun singkong dalam air mendidih sekitar 5 menit, angkat dengan tetap bertumpuk, lalu rebus daun pepaya dengan cara yang sama sekitar 5 menit, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, jahe, pala, ketumbar, merica, dan cabe merah besar dengan sedikit minyak.
- Ambil sekitar 1-1½ sendok makan bumbu halus, campur dengan kelapa parut dan udang rebon sangrai, aduk rata.
- Sangrai campuran kelapa dengan api kecil, tambahkan garam, kaldu bubuk, dan gula pasir, aduk hingga tercampur rata dan rasanya pas, lalu matikan api.
- Ambil selembar daun singkong, isi dengan kelapa berbumbu, gulung, dan ikat menggunakan tali. Lakukan hal yang sama pada daun pepaya. Ulangi hingga semua bahan habis.
- Masukkan sisa bumbu halus ke dalam wajan bersama daun salam, sereh, dan lengkuas, masak dengan api kecil hingga matang dan tanak.
- Masukkan buntil, tambahkan air sekitar 700 ml, aduk rata, dan masak hingga mendidih.
- Tambahkan garam, kaldu sapi bubuk, gula pasir, dan gula merah, aduk rata, dan masak hingga bumbu meresap.
- Masukkan cabe rawit utuh dan santan (setengah bagian), aduk rata, dan masak sebentar hingga mendidih kembali, lalu matikan api dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Arrange the papaya leaves and cassava leaves stacked before boiling them, so they'll be easy to shape later.
- Boil the cassava leaves for about 5 minutes, remove keeping them stacked, then boil the papaya leaves the same way for about 5 minutes, remove, and drain.
- Blend the shallots, garlic, roasted candlenuts, turmeric, ginger, nutmeg, coriander seeds, pepper, and large red chilies with a little oil.
- Take about 1-1½ tablespoons of the ground paste, mix with the grated coconut and roasted dried shrimp, and stir well.
- Dry-fry the coconut mixture over low heat, add salt, bouillon powder, and sugar, stir until well combined and well seasoned, then turn off the heat.
- Take a cassava leaf, fill with the seasoned coconut, roll up, and tie with string. Do the same with the papaya leaves. Repeat until all the leaves and filling are used.
- Add the remaining ground paste to a pan with the bay leaves, lemongrass, and galangal, and cook over low heat until fragrant and cooked through.
- Add the buntil parcels, pour in about 700 ml water, stir, and bring to a boil.
- Add the salt, beef bouillon powder, sugar, and palm sugar, stir well, and cook until the seasoning is absorbed.
- Add the whole bird's-eye chilies and coconut milk (half the amount), stir well, and simmer briefly until it returns to a boil, then turn off the heat and serve.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
