Local Cuisine of Traditional Recipes - Holy Pindang

Local Cuisine of Traditional Recipes - Holy Pindang

For those of us who had traveled to Ghost, would never know whose name is Holy typical Pindang Rice. Holy lots of variations of dishes in a fairly well known, one of them yes .. Pindangnya rice that makes the stomach is always hungry because of deliciousness. Sich Actually, I'm more familiar with rawon, East Java cuisine (arek Suraboyo je '..), which is similar to that Holy Pindang Rice ...

Rawon and Pindang Ghost, the same - the same use but different slices of meat, rice soup using coconut milk while Rawon Pindang not. At Rice Holy Pindang we will find the smell of leaves on Rawon mlinjo while we will find the bean sprouts. Pingin know how it feels .. Please take time picture yes ...
Local Cuisine of Traditional Recipes - Holy Pindang
Author: Mother

For those of us who had traveled to Ghost, would never know whose name is Holy typical Pindang Rice. Holy lots of variations of dishes in a fairly well known, one of them yes .. Pindangnya rice that makes the stomach is always hungry because of deliciousness. Sich Actually, I'm more familiar with rawon, East Java cuisine (arek Suraboyo je '..), which is similar to that Holy Pindang Rice ...

Rawon and Pindang Ghost, the same - the same use but different slices of meat, rice soup using coconut milk while Rawon Pindang not. At Rice Holy Pindang we will find the smell of leaves on Rawon mlinjo while we will find the bean sprouts. Pingin know how it feels .. Please take time picture yes ...

pindang_kudus

Not so curious, here's a recipe how to make rice Pindang of Kudus. These materials - materials that are needed.

material:

1. 300 grams beef brisket section
2. 1 liter of water
3. 2 bay leaves
4. 2 cm galangal, crushed
5. 300 ml coconut milk
6. 50 grams of leaves melinjo
7. 2 teaspoons salt
8. 1 tablespoon tamarind water
9. 3 tablespoons cooking oil

Subtle Seasonings:

1. 6 eggs onion
2. 3 cloves garlic
3. 2 pieces capture the contents kluwek
4. 1 / 2 teaspoons shrimp paste
5. 1 / 2 teaspoon coriander

How to Make:

1. Boil enough water in pan with meat in it, keep the meat submerged. Boil until meat is tender. Slice the meat according to taste.
2. Stir-fry ground spices with the bay leaves and galangal until fragrant.
3. Put the meat slices.
4. Stir - stir briefly, then input stew meat broth, salt to taste and coconut milk input.
5. If the spices have seeped, add the chopped mlinjo.
6. Allow a moment, then lift and ready to serve.