KAPURUNG

Material :

• 1 cup of Sago Flour
• Various Vegetables (1 bunch: spinach, long bean), (cut and boiled)
• Meat (anchovy, chicken meat, shrimp) are in small shred
• 1 piece of Tomato (cut)
• ½ Manggo Fruit (drawn)
• 3 pieces of Red Chilli (tilted pieces)

Ground Spices :

• 10 pieces of Big Red Chili (sloped)
• 5 pieces of Red Hot Chili
• 5 tablespoons of Peanuts (fried)
• 3 cloves of Garlic
• 2 pieces of Tomatoes
• 1 tablespoon of Pepper Grains
• 1 teaspoon of Sugar
• 1 tablespoon of Seasoning Flavor
• Salt (to taste)

Supplementary Material :

•  1 piece of Lime
• Chilli Sauce (to taste)

How to make :

1. Cook the sago flour with 2 cups water, stir until thick, lift.
2. Take 1 tablespoon (sago batter in heat is still hot), round shape, using the help of a spoon or other tools
3. Then put in a bowl of cold water, drain.
4. Fish broth: Boil the fish until soft and tender, add 1 teaspoon of salt. Separate fish with boiled broth (water not in waste)
5. Mix the spices into the fish broth, then cook until boiling again.
6. Add tomato cut, red chilli (sloped slices), flavorings, manggo and salt to taste.
7. Stir slowly until cooked boiling.
8. Put in a bowl serving sago balls, add the vegetables that have been boiled on it
9. Add chicken meat, fish, and shrimp, pour the seasoning broth sauce.
10. Add chili sauce and lime strips. Kapurung is ready to serve.

Have a Nice Eat …❤✌❤

CHICKEN GAGAPE

Material :

• 1 whole of Chicken (cut)
• ½ piece of Grated Coconut (roasted and crushed)
• 1 cup of Coconut Milk Condensed (from 1 coconut)
• 3 cups of Coconut Milk Liquid (from 1 coconut)
• 2 tablespoons of Margarine
• 1 piece of Galangal (crushed)
• 1 stalk of Lemongrass (crushed)
• 8 cloves of Red Onions (puree)
• 2 cloves of Garlic (puree)
• ½ teaspoon of Pepper Powder
• Chicken Flavoring Extract (to taste)

How to make :

1. Heat the margarine and stir-fry red onion, garlic, galangal and lemongrass until smell good.
2. Add chicken, stirring until it changes color. then enter the liquid coconut milk, chicken flavoring extract and pepper powder. cook until slightly dry milk.
3. Enter a coconut milk condensed and cook until the chicken is cooked. Lift
4. Serve with roasted coconut inserted that has been mashed into it.

Have a Nice Eat …❤✌❤

NASU LIKKU

Material :

• 500 gr of Chicken
• 100 gr of Grated Coconut (roasted and ground)
• 1 teaspoon of Tamarind and 1 teaspoon of Water (dissolved)
• 400 ml of Coconut Milk Liquid
• 1 ½ teaspoon of Salt
• ¼ teaspoon of Pepper Powder
• ½ teaspoon of Sugar
• 2 tablespoons of Cooking Oil

Seasoning ingredients in Blend:

• 6 cloves of Red Onions
• 1 stalk of Lemongrass (inside only)
• 2 cm of Galangal
• ½ teaspoon of Turmeric Powder

How to make :

1. Chicken meat is cut into 8 pieces. drain.
2. Heat cooking oil then stir-fry the spice paste until smell goods.
3. Put the chicken pieces and cook until the meat changes color.
4. Enter the roasted of grated coconut, enter the tamarind water, coconut milk liquid, salt, pepper powder and sugar. stir well.
5. Cook until the chicken is cooked meat / tender and the flavors mingle perfectly.
6. If the chicken is already cooked and sauce marinade shrink, lift then serve this likku nasu complete with marinade in dish.
7. Nasu likku serve warm with white rice.

Have a Nice Eat …❤✌❤