NASI KENTUT

Mendengar namanya saja, pasti Indonesianfood lover nih  membayangkan sesuatu yang tidak berbau tidak sedap.  Tapi  Eits tunggu dulu.. Jangan membayangkan yang tidak-tidak. Yuk simak sedikit ulasan mengenai Nasi yang unik satu ini.

Nasi kentut bukanlah nasi yang berbau kentut. Nasi Kentut merupakan kuliner khas Medan yang sangat terkenal didaerahnya.  Nasi ini kini di jajakan Dijalan  Wahidin No. 24, Medan.

Sebenarnya Nasi Kentut terbuat dari nasi pada umumnya dengan berbagai lauk yang  dibungkus menggunakan sejenis daun yang oleh masyarakat setempat disebut daun kentut. Nah begitulah akhirnya nasi ini akhirnya diberi nama Nasi kentut

Nasi yang dibungkus daun kentut ini rasanya nikmat. Daun kentut yang digunakan untuk membukus Si nasi, ini ternyata memiliki khasiat khususnya dalam melancarkan pencernaan karena mengandung banyak serat yang diperlukan tubuh.

Berikut warung makan yang menjajakan kuliner khas satu ini

 

Untuk melengkapi Nasi kentut ini, biasanya disuguhkan ayam goreng, ikan pepes, tempe dan tahu goreng. Tersedia pula sambal sebagai penambah rasa nikmat jika anda penggemar masakan pedas. 

Tapi sayang sekali Indonesianfoodlover, sekarang untuk resep Nasi kentut ini,  Indonesianfood21.blogspot.com belum bisa menemukannnya. :(, Tapi jangan khawatir, nanti bila Indonesianfood21.blogspot.com sudah dapat info yang akurat, maka dijamin infonya akan dibagikan untuk Indonesianfoodlover semua. 

Salam Indonesianfoody.
Berikut daun Kentut yang digunakan untuk membungkus Nasi Kentut ini

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JADAH TEMPE

One more richness of Indonesian cuisine, from Yogyakarta, the name of this delicious food is Jadah Tempe.
Jadah tempe is a simple meal on the slopes of Merapi precisely in Kaliurang. This food is simple combination, That is Jadah with Tempe Bacem . Jadah is a food substitute for rice to accompany Tempe bacem and the taste is different. Chewy and sweet spices

In the area of ​​Kaliurang, typical food sold at a price below 10 Rupiah. The atmosphere of the cool mountain air make this food is so suited to be enjoyed.


Ingredients 

• 400 grams of glutinous rice, soaked for 2 hours
• 75 ml of hot water
• 200 grams of coconut, remove the epidermis (skin brown), and shredded
• 1 teaspoon salt

Complementary

• Tempe bacem (klik here for the receip)
•  cayenne pepper to taste

How to Make 

• Wash the glutinous rice thoroughly, then drain. Steamed sticky rice until half cooked, lift, and move in another container. Further stirring with hot water until the water runs absorbed by the sticky rice. Put grated coconut and salt. Stir, then steamed until cooked, and lift.
• Remove the sticky glutionous rice that has been cooked out of the steamer, Mash while still hot to be smooth and sticky. Take about 2 tablespoons, make a round shape, then flaked thickness of approximately 1 1/2 cm and set aside (the form can adjust to taste).
• Serve : Put some Jadah and Tempe Bacem the plate. Serve with cayenne pepper and enjoy.

enjoy Jadah Tempe in Kaliurang is Beutifull sensation

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KERUPUK KULIT (BUFFALO/COW SKIN CRACKERS)

KERUPUK KULIT  are foods derived from leather cow or buffalo skin young. Crunchy and savory taste. and need extra patience to make it.

This is a Receips

Ingredients :

• 1 of Cow/Buffalo skin
• Boiling water with a number of very large, 1 to 2 bath
• Place for sunning
• Oven Length
• Sharp equipment (knifes and scissors)
• Large frying pan

How to make 

•  Roasted Buffalo/Cow Skins. 
• Wash the skin in a container with boiling water several times until clean, then drained
• After the skin is dry, cut into small squares skin
• Cowhide that has been cut small dried or roasted all day
• After a half-baked dry skin fried in hot oil, then drained.
• Serve Fried rice or Fried noodles.. love it

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KUE AMPO (CLAY CAKE)

This is cake not chocolate Stick, but the cake is made of clay. Do you believe it ?, of course have to believe it. Because really this cake is made from a mixture of clay original without anything, Just Need Clays. This is a unique cake of indonesia KUE AMPO ..  so this is a recipe

Ingredients 

clays to taste

Here's how to make it:

1. Separate Clay With Gravel and Sand

At this stage the ground sorted out between the soft and rough. Just as well as making the dough snack, then uniformity "flour" land of pleasure and kepulenan determine the resulting snack later.

2. Shape Land Being Boxes

If we make the cake there is a term dull, so here, too, making the dough clay an advanced form of the box indicates that the dough is smooth. Kalis itself means the composition of the soil and the water is evenly distributed on each piece of dough. Feature smooth dough clay had not seen from sticking to hands.

3. Shape Stick / bars

The clay is formed into sticks, if you are making a cursory clay similar to the manufacture of wafer sticks.

4.  Grill Clay

After the clay is formed into sticks, then grilled over traditional stoves until hardened and dried. As shown in the figure, the clay is placed on a frying pan with a heating furnace and wood.

5. Served

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NASI TUMPENG/NASI KUNING (YELLOW BIG RICE)

NASI TUMPENG, is a mandatory course that must exist when the major events in Indonesia. Like for example birthday. If abroad Cake tar into a main dish birthday then in Indonesian, NASI TUMPENG became the main course when the birthday celebration took place. So this is a Receips








Ingredients.

• rice about 2 liters. Use good quality rice, clean.
• Good quality glutinous rice to the mixture of approximately 200 grams.
• 4 Salam leaves o
•  5 cm Turmeric. Rinse and burn briefly before use 
• 1.5 liters coconut milk. Use of freshly grated coconut palm fruit so that the result is more legit.
• Lemongrass medium large size of 4 pcs only.
• Orange juice medium large size of 4 pieces only. Cut lemon and squeeze the juice.
• Salt (1 small scoop or teaspoon).

How to Make

• Grated turmeric that has been cleaned and mixed water 
• Mix glutinous rice and  2 rice. Wash 2-3 times
• Enter  rice mixture into the grated turmeric 
• Stir briefly stir until all ingredients are mixed and soak for about half an hour so that turmeric water to seep into the rice.
• Steaming rice.
• Boil the coconut milk over medium low heat only.
• Add Salam leaves, lemongrass and Salt, Stir slowly stirring constantly so that all the ingredients are well blended.
• After boiling,  enter the lime juice that has been squeezed on top. Stir stir again
• Take Rice on bowl, and mix with coconut milk. Mix Well
• Steaming again until cooked.
• Serve with Complementary

Complementary
Kering tempe (this a receip)




Tempe Bacem (this a receip)



Rendang (This a receip)



The omelet fried in thin slices thin.



Fried Onions.

Sliced ​​Cucumber Fruit.

Boiled eggs cut in pieces.

Sambal.

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WARNA-WARNI NASI INDONESIA (COLORFUL RICE OF INDONESIA)

This is it all of colorful Rice of
Indonesia. You must try the Receip.


NASI KUNING (Yellow Rice )

Ingredients:

• 1 liter of rice
• 1/4 liter coconut milk
• 1 tbsp turmeric, grated, boiled with 50 cc of water, strain
• 2 pieces of pandan leaves, torn and tie
• 2 Salam leaves 
• 1 stalk lemongrass
• 1 tablespoon salt
• 1 tsp lemon juice

How to make:

• Mix coconut milk with turmeric water, pandan leaves, Salam leaves, lemon grass, and salt. Then bring to a boil.
• Steamed rice until half cooked, then place in a saucepan. Pour the coconut milk is boiling while stirring until the coconut milk- soak into the rice.
• Give lime juice, mix well, then steamed again until done.
• Remove and serve.

NASI HIJAU/PANDAN (GREEN RICE)

Ingredients:

• 500 grams of rice
• 3 pandan leaves
• 10 lbr suji leaves
• 400 ml of water
• 200 ml coconut milk instant
• 1 tsp salt

How To Make:

• Wash the rice, drain and set aside.
• Blender water, pandan leaves and leaf suji, filtered to obtain 400 ml of water
• Cook pandan water, instant coconut milk and salt until boiling. Add rice and stir. Reduce the heat. Lift.
• Steamed for 20 minutes. Lift. Serve 

NASI UNGU/UBI UNGU (PURPLE RICE)

Ingredients

• 50 grams of purple sweet potato, steamed. and mashed
• 150 grams of rice, 
• 1 tablespoon salt
• 1 sheet Salam leaves
• 1/2 cup thick coconut milk
• 2 stalks lemongrass, Crushed
• Enough water

How to Make:

• Wash the rice, put bowl.
• Blend together the coconut milk steamed purple sweet potatoes until tender, put the bowl as well.
• Enter the lemongrass, Salam leaf, salt.
• Add enough water. And cook the rice until Fluffy.

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