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Recipe: Yummy Kapurung ayam puso

Kapurung ayam puso. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) (also pronounced as "Zhong" in Cantonese) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as.

Kapurung ayam puso Ketupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines (where it is known by the name pusô in Cebuano, bugnóy in Hiligaynon, patupat in Kapampangan and Pangasinan, or ta'mu in Tausug. World Heritage Encyclopedia, the aggregation of the largest. Ketupat (in Indonesian and Malay), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch. You can cook Kapurung ayam puso using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kapurung ayam puso

  1. You need 100 gr of sagu aren.
  2. It's 500 gr of ayam kampung (disuir).
  3. It's 1 buah of jantung pisang.
  4. You need 1 ikat of kacang panjang (potong2 pendek).
  5. You need 2 buah of jagung manis (iris tipis).
  6. You need 3 buah of tomat.
  7. You need 10 biji of cabe rawit (sesuai selera).
  8. It's secukupnya of garam.
  9. You need 5 biji of patikala/kecombrang.
  10. It's 50 gr of kacang tanah goreng.
  11. It's 1 buah of jeruk nipis.
  12. Prepare 1 buah of jeruk purut.
  13. You need 1500 ml of air.

It is commonly found in Indonesia, Malaysia, Brunei, Singapore, and the Philippines (where it is known by the name pusô in Cebuano, piyoso in Maranao, Iranun, and Maguindanao, bugnóy in Hiligaynon. Lepet (), Leupeut or Lepat (Malay/Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is a delicacy commonly found in Javanese and Sundanese cuisine of Java, Indonesia, and often consumed as snack. It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and.

Kapurung ayam puso step by step

  1. Prtma kt siapkn wadah berisi sagu dan cmpurkn dgn sdkt air sisipkn. brsihkn daging ayam, ptong menjd bberapa bagian, cuci brsih. msak hngga mlai menddih, llu msukkn irisan jagung, dn kacang pnjang, garam dan vitsin seckpnya, patikala,stlah masak, sisipkn..
  2. Potong2 jantung pisang (potongnya agak besar ya) lalu didihkan air bersama jantung pisang, garam dan tomat..
  3. Setelah jantung pisang masak, tumbuk hingga agak lembek (jangan sampai terlalu hancur). Sisipkan.
  4. Didihkan air d dlam panci, masak air, untuk membuat bola2 sagu. Smbil mnggu air mndidih kita ulek cabe rawit, kacang tanah, tomat yang tadi dimasak,garam. Jgn trlalu halus ya....
  5. Setelah air mendidih, siram sagu yg sebelumnya sdah d campur dgn sdikit air. Aduk cpat, pke spatula kayu ya.. Smpai wrnanya bening klw msh putih brarti belum matang sagu blum mateng.
  6. Suir-suir daging ayam, sisipkan. dan siapkan wadah yg agak bsar, tuang kuah ayam kedalam wdah tsbt. Kmudian buat bola2 sagu (boleh pke sumpit kyak papeda) msukkan ke dlam kuah..
  7. Setelah selesai, cmpur bumbu ulek ke dlam kuah yg sdah ada bola2 sagunya dan aduk rata, tmbahkan jeruk nipis, jeruk purut dan sedikit sayur, koreksi rasa..
  8. Masukkan jantung pisang yang sudah di tumbuk tadi ke dalam campuran kapurung dan tumbuk patikala/kecombang campurkan..
  9. Hidangkan selagi panas :).

Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its. Tapai (also tapay or tape), is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia and parts of East Asia, especially in Austronesian cultures. It refers to both the alcoholic paste and the alcoholic beverage derived from it.

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