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INGREDIENTS :
young jackfruit
egg
Chicken was half
½ coconuts
3 leaves of teak
Spices :
3 shallots
4 cloves garlic
1 tsp coriander
6 hazelnut
2 pieces of laos
¼ tsp shrimp paste
3 bay leaves
1 tablespoon salt
2 tablespoons brown sugar
Vitsin
HOW TO COOKING Gudeg YOGYA :
• Boil eggs and coconut parutlah . Young jackfruit rather rough cut , after washing first. Boil chunks of young jackfruit with teak leaves ( so colored await ) until soft . Drain and then crushed . Blend the spices except bay leaves and galangal , put in a saucepan with the coconut milk , fish chunks of chicken and young jackfruit has dimemar . Add the bay leaves and galangal , coconut milk boiled continue until exhausted . Finally, add the boiled eggs that have been peeled , plus a thick coconut milk and boil until
Take the dough
approximately 10 grams. Flatten the dough, then take a little dough layers,
averaged over the previous batter until smooth surface.
Fold the dough and
paste edges form a circle.
Soak dough round
into the remaining oil for about 15 minutes.
Flatten the dough
until slightly thin, then fill with stuffing ingredients dough, flat round
shape.
Baked dough that
has been filled into the oven with a temperature of 200 degrees C smapai mature
approximately 15-20 minutes. So that the yellow color evenly at the top bakpia
you can flip through the dough. Had already as desired lift.
