Recipe Sour Sambal Onion (BRAMBANG ASEM) : Delicious and Easy For You To Try

Recipe Sour Sambal Onion (BRAMBANG ASEM) : 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 Sour Sambal Onion (BRAMBANG ASEM). You are currently reading Recipe Sour Sambal Onion (BRAMBANG ASEM) : 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. 2 bunches sweet potato (yam) leaves
2. 6 pcs shallot (Brambang), burned
3. SAMBAL
4. 6 pcs cayenne peppers
5. 1 pc curly red chilis
6. 2 stalks (1 tbsp) sour Java / tamarind
7. 50 gr sugar
8. 1/3 tsp salt
9. 4-6 tbsp boiled water
10. 1 pinch roasted shrimp paste
11. TOFU STARCH
12. Tofu, cut to taste and fry
13. 2 cloves garlic, finely chopped
14. 150 gr starch
15. 50 gr flour
16. 100 ml boiling water
17. 1 pinch pepper powder
18. to taste Sugar and salt
19. Vegetables according to taste, thinly sliced
20. GEMBUS BACEM
21. to taste Tempe gembus, cut
22. 3 pcs shallot
23. 2 cloves garlic
24. 1 tsp coriander
25. 1 bay leaves
26. 1 cm piece galangal, crushed
27. 150 cc coconut water
28. Brown sugar to taste, adjust the sweetness
29. to taste Salt
30. Cooking oil for frying

Preparation steps:

1. TOFU STARCH : a) Split the middle out and remove the contents, set aside. Mix all ingredients in a bowl and pour boiling water little by little, stirring until dough just right, add the stuffing out and mix back.

2. b) Fill the dough in the middle out, and then fry tofu until golden and cooked dough. Remove and drain.

   

3. GEMBUS BACEM : a) Grind coriander, salt, shallots and garlic. Set aside.

4. b) Arrange the tempeh gembus in the pan. Put coconut milk, ginger and bay leaves to sink. Cook until boiling, then add the subtle flavor.

5. c) Wait until boiling again with the seasoning. Then add the brown sugar, after the water is reduced and the sweetness feels quite good, turn off the heat.

   

6. d) When will be fried, new drain fried in hot oil. Do not let dry fry.

7. SAMBAL : a) Puree all ingredients are chilli, shallots, shrimp paste, tamarind and salt. Enter the sugar then crushed again.

8. b) After a smooth and well blended, remove the sauce into a container.

   

9. VEGETABLES : a) Wash the leaves of sweet potato, remove stalks and boil the water with a little salt.

10. b) Once the leaves are cooked, remove and rinse with cold water and place it in the container.

    

11. Serve potato leaves by watering seasoning sauce, and additional Gembus bacem and Tofu starch.

    

12. NOTE : Menjes/Gembus is soy-based foods commonly found in East Java, Indonesia. In the area of Malang there are two types of menjes, namely menjes rough texture (called menjes beans) and a finely textured menjes (called menjes rag). Menjes said to be the same as the tempe gembus found in Central Java and Yogyakarta.
    Menjes coarse texture made ​​of black soybean or soybean dregs, but there is also a call made ​​from a mixture of beans and soybeans, cassava fiber and soybean meal. Meanwhile, finely textured menjes made ​​from pulp-making tofu and coconut pulp.
    These foods usually fried with flour and eaten with chili sauce.

    

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