THE BALINESE GERANG SAMBEL ONION

Materials :

-    10 - 20 cloves of Red Onion

-    10 - 20 pieces of Cayenne Pepper

-    Shrimp Paste (to taste)

-    Salt (to taste)

-    1 piece of Lime

-    Cooking Oil (to taste for frying)

How to make :

-    Slice onion and cayenne pepper.

-    Fry the onion until fragrant and brownish, lift and set aside.

-    Fry the cayenne pepper until fragrant, remove and set aside.

-    Fry the shrimp paste sufficiently, let in a little oil. Remove and set aside on the plate.

-    Then order on the plate, set aside adjacent and put salt, lime.

-    The Balinese Gerang Sambel Onion ready to serve as supplement materials.

-    For : 8 servings.

Have a Nice Eat …❤✌❤

THE BALINESE GARANG SOUR

Material :

-    1 whole of Chicken (cut to taste)

-    5 tablespoons of Cooking Oil

-    2 sheets of Bay Leaf

-    2 pieces of Lime Leaf

-    1 segment of Galangal (tossed)

-    1 segment of Ginger (crushing)

-    1 piece of Lime (take the water)

-    500 cc of Water

Ground Spice Materials :

-    8 cloves of Red Onion

-    4 cloves of Garlic

-    2 cm of Turmeric

-    2 grains of Candlenut

-    ½ teaspoon of Pepper

-    1 stalk of Lemongrass (take the whiteness)

-    2 pieces of Cayenne Pepper

-    3 pieces of Red Chilli

-    ½ teaspoon of Shrimp Paste

-    1 piece of Tomato (finely sliced)

-    ¼ piece of Brown Sugar

-    Salt (to taste)

-    Sugar (to taste)

How to make :

-    Mix and stir chicken with spices that have been in the puree and lime water, let stand for 10 minutes for the spices to sink.

-    Then put 500 cc of water and cooking oil, bay leaf, lime leaf, galangal and ginger. Boil all ingredients until the meat is tender and ripe. Remove and serve immediately.

Have a Nice Eat …❤✌❤

THE BALINESE MENGGUH PORRIDGE

Material :

-    300 gr of Rice (wash and drain)

-    500 ml of Coconut Milk

-    Chicken Meat (to taste)

-    1 bunch of Long Beans (cut about 2 cm long and boiled until half cooked)

-    100 gr of Chicken Floss

-    100 gr of Peanuts (fried with a little cooking oil and do not burn)

-    3 pieces of Bay Leaf

-    2 cm of Galangal (tossed)

-    2 lt of Water

-    Cooking Oil (for sauteing)

Ground Spice Materials :

-    3 cloves of Garlic

-    4 cloves of Red Onion

-    3 pieces of Red Curly Chili

-    2 teaspoons of Turmeric Powder

-    3 grains of Candlenut

-    1 teaspoon of Coriander

-    1 tablespoon of Salt

-    ¼ teaspoon of Pepper Powder

How to make :

-    Blend the materials finely with a blender.

-    Sauté and stir gently with a little cooking oil and with a small fire until cooked and fragrant. Add the galangal in the smashed and bay leaf. Stir briefly.

-    Put chicken meat, stir until spice blends with chicken meat.

-    Add enough clean water, use medium heat and wait until chicken meat is cooked and soft.

-    Lift the chicken and drain, while let the broth first. After enough cold suwir chicken meat.

-    Put the washed rice into the chicken stew and adjust the amount of chicken stew water with rice to pulp. Stirring constantly until the rice is soft.

-    Add thick coconut milk, bay leaf and salt to taste. Stir until it becomes a soft mush.

-    Prepare a serving bowl and add enough porridge and add boiled long beans, chicken shredded, chicken floss and fried peanuts.

Have a Nice Eat …❤✌❤