Ingredients:
Banana compote:
5 pcs banana uli, oblique cut
300 gr palm sugar
500 ml water
Sticky Urap:
300 gr sticky rice
300 ml boiling water
BTR ½ coconut,
½ tsp salt
Kuah Durian:
3 bj durian
300 ml of liquid milk
3 tbsp sugar
How to make:
- Banana compote: cooking palm sugar and water until boiling and sugar dissolve, filtered. Cook again with bananas, the boil. Lift.
- Sticky urap: steamed sticky rice until hot, flush with boiling water, mixed flat, steamed again gingga cooked. Lift.
- Kuah Durian: cooking all ingredients until boiling. Lift.
- Steam grated coconut briefly, gave mixed salt flat.
- Serve: in a container, put a little sticky rice steamed give topping grated coconut, banana compote flush with the sauce and durian.
Indonesia Food Cooking Tips :
Grilling Tips:
Be sure your grill is hot enough before starting.
Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.
Indonesia Food Cooking Tips :
Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot; it helps reduce splattering.
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