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

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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. 

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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

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