Jadah tempeh is one of traditional food from Sleman, Yogyakarta. Not to complete it comes to Ground does not taste this food. These foods will not be found in any place in the city of Yogyakarta because these foods are very famous typical Ground and there are only around tourist spots on the slopes of Mount Merapi.
Tempe Jadah real name is a combination of two types of food that misbegotten which is processed from sticky rice and tempeh or tahu (foods like tempe). Neither tempeh or him usually processed by dibacem. Jadah name or the java say gemblong.
The food material is processed with a mixture of coconut sticky rice was tasty. While partner tempeh or tofu processed in a way dibacem with flavor legi (sweet). It would be more delicious when accompanied with cayenne pepper. Usually served with banana leaf wrap. So the combination of savory taste of these foods with sweet plus spicy chili flavor. The food is very suitable one enjoyed in the cold as can be found in the area Ground, Sleman.
How to Make Jadah Tempe
Bahan-Bahan MEMBUAT Jadah:
- 400 gram beras ketan, direndam selama 2 jam
- 75 ml Panas udara
- 200 gram kelapa, hilangkan kulit ari (kulit coklatnya), Lalu diparut
- 1 sendok teh garam
Bahan-Bahan Tempe Bacem:
- 600 gram tempe Yang Masih Bagus
- 4 lbr daun salam
- 2 cm lengkuas / laos, dimemarkan
- 1000 udara ml / kelapa udara
- minyak goreng
Bumbu-bumbu dihaluskan Yang:
- 10 btr bawang merah
- 3 siung bawang putih
- 3 sendok teh Ketumbar
- 150 gram gula merah, disisir tipis
- 50 gram asam jawa, with larutkan sedikit udara
- 2 sendok teh garam
- Cabai rawit (JIKA diperlukan UNTUK penyajian)
- Make Jadah: Wash the glutinous rice thoroughly, then drain. Steamed glutinous until half cooked, lift, and move in another container. Further stirring with hot water until the water runs absorbed by sticky. Put the grated coconut and salt. Stir, then steamed until cooked, and lift.
- Remove the sticky rice that has been cooked out of steam, mash while still hot to be smooth and sticky and dense clay. Take about 2 tablespoons of sticky rice, make a round shape, then flaked thickness of approximately 1 1/2 cm and set aside (the form can adjust to taste).
- Make Tempe Bacem: Cut the tempeh with a size of 4 x 6 cm. Enter into the skillet along with a mixture of bay leaves, galangal, coconut water, and marinades paste, then stir slowly. Boil over medium heat until boiling. Reduce the heat, then cover the skillet, while stirring occasionally until liquid is absorbed and dried. Then lift.
- Heat oil in a frying pan until ready to fry. Enter the tempeh was mixed seasoning, fry in hot oil until the color turns brown, remove from heat, then drain.
- How to eat: Put some Jadah and Tempe Bacem the plate. Serve with chili sauce, and enjoy.
Well not sulitkan and of course those of you who've never menkmati this food but far from his home, can make themselves at home. Enjoy and be creative. Jadah Tempe, Traditional Food Craze Sultan
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