SEGO GANDUL KHAS PATI CENTRAL JAVA | HOW TO MAKE SEGO GANDUL | SEGO GANDUL RECIPES

Welcome to the typical recipe for nasi gandul / typical sego gandul gajahmati in Central Java starch.


for culinary lovers it is incomplete if you have not enjoyed the typical starch sego gandul rice which tastes very rich in spices. with a typical presentation based on banana leaves or teak leaves that make it taste more shake your tongue to arouse your appetite. what makes it distinctive is the place where the sauce is placed in a pot / pot of clay placed in a place made of bamboo. not the rice that is on the gandul-gandulin but what does it eat ?? :)

okay now we will make this typical starch gandul rice, especially for the original pie people who migrate and miss the atmosphere of the city of starch please make this special food rather than going home but don't have the cost yet. for those outside the starch who want to feel the taste of the gandul rice when tried this recipe, they are guaranteed to be addicted. just go ahead, check it out

Gandul Meat Material:
-500 gr beef
-5 tablespoons sweet soy sauce
-2 tablespoons of sugar in Java comb
-2 tbsp oil
-3 orange leaves
-2 glasses of coconut milk
-10 cloves of garlic
-1 tsp coriander
-2 cm Laos
-5 red onion cloves
-4 roasted candlenut grains
-2 cm kencur


Gandul Gravy:
-100 gr tetelan
-2tablespoons of cooking oil
-1500 ml of coconut milk
-2 tablespoons sweet soy sauce
-1 tbsp salt
-10 cloves of garlic
-8 red onion cloves
-2 cm ginger
-1/2 tbsp. Pepper
-2 cm Laos
-4 btr pecan
-1 tbsp roasted coriander

Steps:

-Make the Gandul Meat: saute the mashed spices, add the sliced ​​thinly sliced ​​meat pieces, add brown sugar, sweet soy sauce, orange leaves, stir-fry until absorbed, add the coconut milk, cook until tender and not fry. Then drain.
-Make broth Gandul: boil the mixture until tender and leave the mixture a little.
-Soften the spices and stir-fry then put into the coconut milk that is being cooked, add sweet soy sauce. Then put the tetelan stew into the coconut milk.

nb: for gandul broth it is indeed pale, the sauce is more savory with a little sweet taste.

How to present it:
- meat scissors over rice. Then flush with gandul broth. Sprinkle with fried / soy sauce (optional)

good luck

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