MIX ICE BLACK STICKY RICE CASSAVA

Material :

-    300 cc Black Sticky Rice Cassava

-    1 liter of Coconut Milk

-    1 teaspoon of Salt

-    2 sheets of Screwpine Leaf

Additional material :

-    2 pieces Coconut (scrape)

-    5 pieces Jackfruit (diced 1 cm)

-    300 cc Sago Pearls (ready to use)

-    300 cc Vanilla Syrup (white)

-    Shaved Ice (to taste)

How to make :

1. Boil the coconut milk with screwpine leaf and salt, stir well, remove from heat, let cool.
2. Presentation: prepare the glasses, coconut, jackfruit, sago pearls ready for use, and the black sticky rice cassava.
3. Pour the coconut milk and add vanilla syrup.
4. for 5 person.

Have a Nice Eat …❤

Note : Please read the article yesterday

Lakso

STEW KULAKS KUKUT ( MUSHROOMS ) ( LAMPUNG ETHNIC )

Material :

-    ½ piece pumpkin machete / red pumpkin (cut Square)

-    500 grams of Mushrooms / kulaks cuckoo

-    2 liters of Coconut milk

-    2 boards Petai (peeled and split prayers contents)

-    5 sheets Bay Leaf

-    7 cm Galangal (crushed)

Ground spices :

-    16 pieces Hot Pepper

-    10 pieces Onion

-    15 pieces Candlenut

-    Sugar to taste

-    Salt to taste

How to make :

1. Soak the mushrooms krikit / kulaks cuckoo for 1 hour, if finished until they become half mashed smooth.
2. Stir-fry together spices bay leaves and galangal until smell goods, If after finished put krikit / kulaks cuckoo that has pounded earlier together with petai and coconut milk until then cook halfboiled While stirring evenly.
3. If It halfboiled only then enter the machete pumpkin / squash and cook until ripe red perfect.
4. If it's been overcooked soon lift dan Stew Kulaks Kukuk Ethnic Lampung ready for a served and eaten warm rice.

Have a Nice Eat …❤

YELLOW LEMPAH ( BANGKA ETHNIC )

Material :

-    1 kg Barred Fish / Mackerel Fish (can be replaced Long Jawed Fish)

-    8 cloves Shallots

-    1 clove Garlic

-    12 pieces of Red Chillies Curly

-    1 stick lemongrass

-    1 pieces Galangal

-    2 pieces Turmeric

-    1 piece of Pineapple

-    1/2 teaspoon Shrimp Paste

-    Salt to taste )

-    Sugar (to taste)

-    Lime (to taste)

-    Tamarind Water (to taste)

-    Vegetable Oil (to taste) to saute the ingredients

How to make :

-    Wash the fish mackerel, coat with lemon juice and let stand 10 minutes

-    Blend seasoning : onion, garlic, chili, shrimp paste, lemon grass, galangal, turmeric

-    Put all the spices and fry in vegetable oil until fragrant.

-    Enter and boiled water to boiling (the pan / skillet)

-    Put tamarind water

-    Enter mackerel fish

-    Put the pineapple pieces

-    Add the sugar and salt to taste

Have a Nice Eat ... ❤