Resep by Rudy Choirudin
Pecel Tumpang Koyor (Vegetables with Fermented Tempeh & Beef Tendon Sauce)
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Rebus semua bahan 1, kecuali santan, gula merah dan gula pasir, sampai koyor empuk
- Tumis bahan 2 kecuali kemiri, hingga matang
- Haluskan bumbu tumisan
- Tambahkan kemiri, ulek kembali hingga halus
- Masukkan bumbu halus ke dalam rebusan koyor, rebus hingga mulai mengental dan koyor lunak
- Masukkan santan, gula pasir dan gula merah, aduk rata hingga bumbu matang dan santan mendidih
- Letakkan racikan sayuran ke dalam piring cekung
- Tambahkan koyor dan tahu, kemudian siram dengan kuah
- Tambahkan kembang turi dan berikan kerupuk gendar di atasnya
- Sajikan selagi masih hangat
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- Boil all of ingredients 1, except the coconut milk, palm sugar and granulated sugar, until the tendon is tender.
- Sauté ingredients 2, except the candlenuts, until cooked through.
- Grind the sautéed seasoning until smooth.
- Add the candlenuts, grind again until smooth.
- Add the ground seasoning into the simmering tendon, simmer until it starts to thicken and the tendon is soft.
- Add the coconut milk, granulated sugar and palm sugar, stir well until the seasoning is fully cooked and the coconut milk boils.
- Arrange the mixed vegetables on a deep plate.
- Add the tendon and tofu, then ladle over the broth.
- Add the turi flowers and top with gendar rice crackers.
- Serve while still warm.
Mode Masak
Resep by Rudy Choirudin
Pecel Tumpang Koyor (Vegetables with Fermented Tempeh & Beef Tendon Sauce)
PECEL TUMPANG KOYOR
PECEL TUMPANG KOYOR
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Rebus semua bahan 1, kecuali santan, gula merah dan gula pasir, sampai koyor empuk
- Tumis bahan 2 kecuali kemiri, hingga matang
- Haluskan bumbu tumisan
- Tambahkan kemiri, ulek kembali hingga halus
- Masukkan bumbu halus ke dalam rebusan koyor, rebus hingga mulai mengental dan koyor lunak
- Masukkan santan, gula pasir dan gula merah, aduk rata hingga bumbu matang dan santan mendidih
- Letakkan racikan sayuran ke dalam piring cekung
- Tambahkan koyor dan tahu, kemudian siram dengan kuah
- Tambahkan kembang turi dan berikan kerupuk gendar di atasnya
- Sajikan selagi masih hangat
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- Boil all of ingredients 1, except the coconut milk, palm sugar and granulated sugar, until the tendon is tender.
- Sauté ingredients 2, except the candlenuts, until cooked through.
- Grind the sautéed seasoning until smooth.
- Add the candlenuts, grind again until smooth.
- Add the ground seasoning into the simmering tendon, simmer until it starts to thicken and the tendon is soft.
- Add the coconut milk, granulated sugar and palm sugar, stir well until the seasoning is fully cooked and the coconut milk boils.
- Arrange the mixed vegetables on a deep plate.
- Add the tendon and tofu, then ladle over the broth.
- Add the turi flowers and top with gendar rice crackers.
- Serve while still warm.
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