JUHU SINGKAH


Juhu singkah is based foods Umbut Rotan (Young rattan sticks)  and cooked together with fish, eggplant, a variety of spices and coconut milk. The food is typical Dayak communities, and you can be found in Palangkaraya, Central Kalimantan.
 

Singkah Juhu has a savory taste, sour, bitter and slightly mixed with the sweet taste of fish meat has a flavor of its own making. Its main ingredient is  rattan sticks obtained from the local residents around the forest near where they live.where they live.




Here's the recipe


Ingredients:

  •      1 kg of young stems Rattan
  •      3 Salam leaves
  •      1 cm turmeric and galangal, crushed.
  •      2 cups coconut milk  
  •      6 cups of liquid milk
Softened seasoning
  •      1 teaspoon coriander
  •      1 tea spoon of salt
  •      2 cloves of garlic
  •      6 spring onions


How to make:

  •      Washed Rattan, thinly sliced, ½ cm thick, soaked in water, drain.
  •      Boil  of liquid coconut milk and Add rattan. Cook until tender. Enter all the spice paste
  •      add turmeric and ginger and  Salam leaf
  •      Add 2 cup coconut milk, low heat, Cook until done
  •      Juhu Singkah Typical Central Kalimantan ready to be served


KAKAP KUKUS SAYURAN (Snapper Steamed Vegetables)


For lovers of seafood. This is recipe suitable for you. Healthy and Easy recipes

Ingredients:


  • 1 snapper 
  • 1 pcs carrots, cut into small 
  • 100 grams of green beans, cut into pieces 
  • 2 pcs potatoes, steamed half cooked, sliced 
  • 100 g broccoli 
  • Aluminum foil, for wrapping 


Sauce:


  • 5 tablespoons margarine 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 
  • 2 cloves garlic, finely chopped 
  • Bh ½ onion, finely chopped 
  • 1 teaspoon chopped parsley 


How To Make:

  • Sauce :Beat margarine with a fork until slightly tender, add salt, pepper, garlic, onion and parsley, stir well. 
  • Take a piece of aluminum foil paper, order fish, potatoes, carrots, green beans and broccoli, add the sauce on top and lid, steam for 20 minutes, remove from heat. 
  • Serve with warm  rice. 

Abon Ikan Gabus (Shredded Fish Cork)



Ingredients:

1 kg of fish cork
1 piece of coconut milk to taste

Seasoning:

Galangal, lemongrass, coriander, turmeric.
Bay leaves, nutmeg.
Garlic, onion, salt, sugar to taste.
How to make:


  • Fish cleaned, cut three pieces and boil until cooked. 
  • Finely pulverized all the spices, except the bay leaves. 
  • Prepare the pan to move the fish from the boil, stirring to facilitate. 
  • Enter the coconut milk, spices, fish stew at once into place continue to stir until slightly dry. 
  • After a half-dry, fire diminished. 
  • Fish should not stop stirring, until lightly golden brown. 
  • Abon was ready to eat. 
  • Shredded or powdered chili is also called fish, very good to eat for breakfast. 
  • Put it in a jar container, to prevent rapid deterioration. 
  • fish cork