Recipe Ice Malayu (ES MELAYU) : Delicious and Easy For You To Try

Recipe Ice Malayu (ES MELAYU) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Ice Malayu (ES MELAYU). You are currently reading Recipe Ice Malayu (ES MELAYU) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Dapoer-Indonesia @ us been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 pineapple (size medium), peeled-wash and cut
2. 150 gr sweet corn, boiled and seeds removed
3. 200 grams seaweed
4. 50 gr nata de coco
5. 75 gr sugar palm fruit (color optional)
6. 300 gr shaved ice
7. SYRUP
8. 300 grams fine brown sugar
9. 200 ml water
10. to taste Sugar
11. SAUCE
12. 500 ml coconut milk (from 1 coconut)
13. 1 pandan leaf
14. 1/8 tsp salt

Preparation steps:

1. SYRUP : boil sugar and water until dissolved.

   

2. SAUCE : boil coconut milk, pandan leaves, and salt, stirring until boiling.

   

3. Put the pineapple, corn, seaweed, nata de coco and fruit in serving glasses.

   

4. Add the sugar syrup, coconut milk and shaved ice.

5. Sugar palm fruit in the Dutch language which is commonly called GLIBBERTJES, made ​​from the seeds of palm trees (Arenga pinnata) which is shaped flat and gummy. To make sugar palm fruit, the craftsmen usually burn palm fruit until charred, then taken the seeds to be boiled for several hours. Seeds that have been boiled is then soaked in a solution of lime water for a few days.

   

6. Fragrant pandan (scientific name Pandanus amaryllifolius
   Roxb .) is a plant species of the family Pandanaceae monocots which have a distinctive scented leaves. The leaves are an important component in traditional Indonesian cuisine and the countries of Southeast Asia.

   

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