Ingredients :
- ENTIL (rice cake)
- 500 ml coconut milk
- 300 gr rice, washed
- 1 tsp salt
- 2 bay leaves
- 1 stalk lemongrass
- Banana leaf and rope to wrap
- URAP (vegetables)
- 200 gr long beans
- 150 gr cabbage
- 1 bunch spinach
- 100 gr bean sprouts
- 150 gr grated coconut
- 1 lime, take the juice
- Seasoning
- 7 fresh red chillis, sliced
- 8 fresh cayenne peppers, sliced
- 7 small red onions, thinly sliced
- 5 cloves garlic, thinly sliced
- 4 orange leaves, sliced thin
- 1 tsp shrimp paste, fried and puree
- 1/2 tsp pepper
- to taste Sugar and salt
- SERUNDENG
- 1 old coconut half, peeled and grated rough
- 2 cm galangal, crushed
- 2 stalk lemongrass, crushed
- 2 bay leaves
- 150 ml water
- 2 1/2 tbsp granulated sugar
- 2 tbsp cooking oil
- SEASONING:
- 1 tbsp coriander
- 8 small red onions
- 3 cloves garlic
- 2 hazelnuts
- 1/2 tsp tamarind
- 4 tbsp brown sugar
- 1 1/2 tsp salt
- JEJERUK:
- 150 gr chicken, steamed for 5-10 minutes then torn rough
- 1/4 pc young coconut, then steamed rough shaved
- 50 ml thick coconut milk
- 1 lime
- SEASONING:
- 6 small red onions
- 2 cloves garlic
- 2 red chilis
- 3 cayenne peppers
- 1 finger of ginger
- 1 finger of turmeric
- 1/2 knuckle of galangal
- 1/2 knuckle of kencur
- 2 hazelnuts
- 1 tsp shrimp paste
- to taste Salt
Method :
- b) Take a piece of banana leaves and put 2 tablespoons aron rice on a banana leaf, roll and then fold the top and bottom. Do it for all the materials. 2 cups each half cooked rice wrap and tie with string. Boil for 1 hour, then drain lift.
- b) Heat oil and saute onion seasoning and garlic until fragrant. Then add the red chili, cayenne pepper, and sauté until wilted orange leaves. Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
- b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
- Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)
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