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ENTIL a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally.
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Add the rice, then cook until the rice becomes aron.
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Then turn off the stove.
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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.
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Do it for all the materials.
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2 cups each half cooked rice wrap and tie with string.
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Boil for 1 hour, then drain lift.
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URAP a) Cut vegetables, beans, cabbage, and spinach.
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Then wash along with bean sprouts.
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And then boiled until tender, drain and set aside.
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b) Heat oil and saute onion seasoning and garlic until fragrant.
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Then add the red chili, cayenne pepper, and saute until wilted orange leaves.
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Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
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c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended.
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Seasoning ready-mixed with boiled vegetables.
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SERUNDENG a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended.
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Add water and sugar, and cook until lightly browned coconut.
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b) Add cooking oil, reduce the heat.
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Cook, stirring constantly until the spices to infuse.
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JEJERUK a) Heat oil and saute ground spices until fragrant.
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Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
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b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
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Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)
