Klenyem ( cassava with palm sugar cake )

Klenyem ( cassava with palm sugar cake )

In Indonesia, cassava into food staple food after rice and maize. Benefits of cassava leaves as a vegetable has a high enough protein, or for other purposes such as pharmaceuticals. The wood can be used as a garden fence or in the villages are often used as firewood for cooking. With the development of technology, cassava used as a basic ingredient in the food industry and raw material feed industry. In addition it is also used in the pharmaceutical industry.

now indonesia original recipes will share how to make cassava with palm sugar cake, in indonesia usually called " klenyem "

ingredients Klenyem ( cassava with palm sugar cake ) :

- 500 grams cassava

- 50 grams sugar

- 1/4 coconut

- 125 grams palm sugar ( to filling )

- salt 

how to make Klenyem ( cassava with palm sugar cake ) :

1. Peeled cassava, then wash and finely shredded up

2. Peeled coconut, then wash and finely shredded up

3. mix together sherdded cassava and sherdded coconut until blended

4. add salt to taste to savory

5. Form the dough oval or round like as picture, and then fill it with palm sugar

6. heat vegetable oil and fry to brownish yellow ( fry with medium fire )

7. lift dry and serve

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INGREDIENTS:

2 tablespoons oil, for sauteing.

1 It coconut milk from 1 coconut.

1 vertebra galangal, crushed.

2 bay leaves.

1 stalk lemongrass.

250 gr green beans, sliced ​​into flower.

200 g potatoes, diced.

250 grams of red beans, boiled briefly.

100 gr melinjo skin

seasoning on mashed: 

1 tbsp dried shrimp, pour boiling hot water. 

5 pcs red chili. 

5 pcs red onion. 

3 cloves of garlic. 

1 vertebra turmeric, toasted. 

Salt to taste. 

Sugar to taste.

How to make :

1. Saute until fragrant seasoning mashed, add galangal, lemongrass greetings and stir well. 

Pour coconut milk, boiled until boiling. 

2. add the vegetables and cook until done.

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meat ball chili sambal Ingrediets :
250 gr ground beef, make balls.
3 large size potatoes, cut into small squares and fry briefly.
Btr 20 quail eggs boiled, peeled.
3 lbr lime leaves.
1 vertebra galangal, crushed.
600 cc coconut milk [1 btr coconut]
Salt and sugar to taste.
For sauteing 2 tablespoons oil.

meat ball chili sambal spices:
10 grains of red onion.
6 cloves of garlic.
5 btr hazelnut.
8 pieces of red chilli, seeds removed

 directions how to make meat ball chili sambal:
Saute ground spices with lime leaves and galangal until
fragrant. Insert meat balls. Stir gently so that the balls
meat is not destroyed.

After the meat changes color and hardens, add half
coconut milk, potatoes, and quail eggs. Stir well and cook until
coconut milk is reduced by half.

Add the remaining coconut milk, season salt and sugar. Cook until coconut milk
oily and almost dry. Remove and serve.

Serves 8

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chilli sauce sero ( sambal sero ) Ingredients:
3 tablespoons cooking oil
8 grains of red onion, thinly sliced
2 cloves garlic
20 pieces of red chili, thinly sliced
salt to taste
1 tsp shrimp paste cooked (smashed with salt)
1 grain orange limo

How to Make chilli sauce sero ( sambal sero ):
1. Heat oil, fry onion and garlic until half cooked (if i senengnya until jd fried onions). Remove and set aside. Also fry until wilted red chili paste and salt mixture enter (panasin briefly wrote). Lift, then mixed (residual oil frying participate yah!) With fried onions
2. Add the juice of a limo. Stir well.

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Sambal Bajak is also known as Sambal Badjak among the Dutch and one of sambals that I miss from home.

Ingredients chilli sauce badjak ( sambal bajak ) :
10 Large Chillies
200 gr. Onions
3 cloves Garlic
12 Candle nuts
1 tsp. Laos powder
2 tsp. Shrimp paste
3 tsp. Palmsugar or dark brown Sugar
125 ml. Tamarind liquid
2 sprigs Lemon grass
200 ml. Coconut Milk
2 tbs. Oil
Salt to taste

How to make chilli sauce badjak ( sambal bajak ):
Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar.
Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top.
Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.

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INGREDIENTS:
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

PREPARATION:
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

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ingredients
100 g big chilie green, discard chilie stems
5 red onion
1 teaspoons salt
1 tablespoons lemon water
2 tablespoons vegetable oil
3 green tomato, thinly sliced
1/2 teaspoons granulated sugar
50 fried anchovy
   ( http://indonesiaoriginalrecipes.blogspot.com )

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