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You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to pupuan rice cakes (entil pupuan) recipe. To cook pupuan rice cakes (entil pupuan) you need 56 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Pupuan Rice Cakes (ENTIL PUPUAN):
- Take ENTIL (rice cake)
- Provide coconut milk
- Prepare rice, washed
- Prepare salt
- Prepare bay leaves
- Provide lemongrass
- Provide Banana leaf and rope to wrap
- Prepare URAP (vegetables)
- Provide long beans
- Provide cabbage
- Prepare spinach
- Use bean sprouts
- You need grated coconut
- You need lime, take the juice
- You need Seasoning
- Take fresh red chillis, sliced
- Use fresh cayenne peppers, sliced
- Prepare small red onions, thinly sliced
- Provide garlic, thinly sliced
- Prepare orange leaves, sliced thin
- Provide shrimp paste, fried and puree
- Provide pepper
- Get Sugar and salt
- Get SERUNDENG
- Take old coconut half, peeled and grated rough
- Take galangal, crushed
- Take lemongrass, crushed
- Prepare bay leaves
- Take water
- Prepare granulated sugar
- Prepare cooking oil
- You need SEASONING:
- Take coriander
- Prepare small red onions
- Get garlic
- Get hazelnuts
- Get tamarind
- Get brown sugar
- Prepare salt
- Use JEJERUK:
- Prepare chicken, steamed for 5-10 minutes then torn rough
- Use young coconut, then steamed rough shaved
- Provide thick coconut milk
- Take lime
- Get SEASONING:
- Prepare small red onions
- Provide garlic
- Provide red chilis
- Get cayenne peppers
- Use finger of ginger
- Provide finger of turmeric
- Use knuckle of galangal
- Prepare knuckle of kencur
- Use hazelnuts
- Take shrimp paste
- Take Salt
Instructions to make Pupuan Rice Cakes (ENTIL PUPUAN):
- ENTIL - a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally. Add the rice, then cook until the rice becomes aron. Then turn off the stove.
- 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.
- URAP - a) Cut vegetables, beans, cabbage, and spinach. Then wash along with bean sprouts. And then boiled until tender, drain and set aside.
- 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.
- c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended. Seasoning ready-mixed with boiled vegetables.
- SERUNDENG - a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended. Add water and sugar, and cook until lightly browned coconut.
- b) Add cooking oil, reduce the heat. Cook, stirring constantly until the spices to infuse.
- JEJERUK - a) Heat oil and saute ground spices until fragrant. Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
- 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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