Arem-arem Special – Special Arem-arem

1458467827506

AREM – AREM SPECIAL – SPECIAL AREM-AREM

Bahan/ingredients:
400 gr beras, cuci & tiriskan. 400 gr rice, wash & strain
1000 ml air. 1000 ml water.
100 ml santan. 100 ml coconut milk. (KARA)
2 cm lengkuas, keprak. 2 cm galangal crust.
1¼ sdt aram secukupnya. 1¼ tsp salt..
Daun pisang. Banana leaf
Tusuk gigi. Tooth pick

Bahan isian/filling ingredients:
350 gram daging sapi giling.350 gr ground beef.
150 ml santan. 150 ml coconut milk. (KARA)
2 cm lengkuas, keprak. 2 cm galangal, crust.
2 lbr daun salam. 2 pcs bay leaves

6 kuning telur asin mentah. 6 pcs raw salted egg.

Bumbu halus/ground spices:
6 buah bwg merah. 6 pcs shallot.
3 siung bwg putih. 3 cloves garlic.
2 buah cabai merah. 2 pcs red chili.
4 butir kemiri. 4 pcs candle nut.

Cara /method:
1. Membuat nasi/how to cook rice:
Masak beras dgn air, garam dan santan hingga ⅜ matang, sisihkan. Cook rice with water, salt and coconut milk. until ⅜ cook. Set aside.
2. Memasak isian/how to cook filling:
Tumis bumbu, hingga harum bersama lengkuas dan daun salam hingga harum. Masukkan daging tumis hingga berubah warna dan masukkan santan dan garam aduk. Masak hingga santan menyusut, sisihkan. Saute ground spices until fragrant with galangal and bay leaf add ground beef, saute until changing color, add coconut milk and salt, stir until reduced coconut milk, set aside.
3. Pecahkan telur asin mentah, ambil kuningnya saja dan bagu dlm bbrp potong. Break raw salted eggs and take out egg yolk and cut on a few pieces.
4. Letakkan 2 sdm beras matang diatas daun pisang, letakkan daging isian dan telur asin. Lalu gulung dan semat ke 2 ujungnya dgn tusuk gigi, lakukan hingga bahan habis. Scoop 2 tbs of rice on top of the banana leaf, scoop the meat filling and salted egg yolks. Then roll and seal the ends with toothpicks. Do these steps until the ingredients are finished.
5. Rendam air dan beri piring tahan panas diatasnya, rebus selama 45 menit. Submerged in water and place a heatproof water on top of it. Boil for 45 minutes.
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