HOW TO MAKE BURAS
Hello guys, in this occasion, I will discuss about one of the famous cuisine that must exist when Eid Fitri or Adha arrives, that is Buras or Burasak. Buras or burasak is one of the traditional food from Sulawesi. This manner is easy enough to make it at home, you can practice anytime you want it. Okay, here are the steps to make Buras.
Firstly, you have to prepare all of the ingredients that you need to make buras. The ingredients are 1 liter of rice, 4 glasses of coconut milk, salt at sufficiently, banana leaves to wrap the buras, and rapiah rope to tie the buras.
For the next steps, you have to wash the rice until it is clean. Then heat your coconut milk on the steamer pan and stir it slowly. Then, steam the rice that has been washed until half cooked, lift and put it into the basin. Next, pour the coconut milk and add salt at sufficiently then stirring until be spread evenly with rice until coconut milk absorbed. After that, steam back steam back rice that has been stirred with coconut milk until cooked for about 15-20 minutes and lift it. Then take the cooked rice that has been steamed then wrap it with banana leaves and tied with rope ( do this until finished). And the last step is steam the buras again for approximately 40 minutes - 1 Hour until the leaves had changed. Finally the buras is ready to be served.
HOW TO MAKE CHICKEN SOUP
Soto ayam or chicken soup is one of the food which very common in our country.
The material is like : 1 Chicken, 200 gram of bean sprouts (boiled briefly), 200 grams of cabbage, 50 grams of soun (soaked in hot water), 2 tomatoes), 3 boiled eggs, 2 liters of water, and fried onion. Flavors like : 2 bay leaves, 2 stalks of lemong rass, 1 spring onion, 25 grams of galangal, and 2 tablespoons of cooking oil. Then the softened flavor : 5 grams of turmeric, 15 grams of ginger, 3 cloves of red onion, 2 cloves of garlic, 4 pieces of pecan, 2 tablespoons of salt, and ½ tea spoon of pepper.
The steps taken to make soto ayam is first, saute the seasoning that has been smoothed. Then, boil the chicken in the pan together with the spice that has been stirred, and add galangal, orange leaves and lemon grass leaves into the chicken stew and cook for about 30 minutes until the chicken becomes soft. And add salt and pepper to taste in chicken stew. After chicken meat is quite soft, separate the chicken meat from the bone (smallsh reds), then return the bone into the sauce in the pan. Then add the scallion pieces and wait until thesauce boils. While waiting for the boiling sauce, prepare cabbage, soun, bean sprouts, sliced potatoes, egg slices and chicken meat in small shreds into the serving bowl. Then after that flush the ingredients in a bowl with soup cooked soto. Lastly, to decorate the soto ayam to look beautiful, canbe sprinkled with fried onions and lime slices on it according to taste. And soto ayam is ready to serve.
HOW TO MAKE ONDE - ONDE
All of us know that onde-onde is one of Indonesian traditional cake. To make Onde-onde is so easy and simple, so you can make it by yourself at your home. In this occasion, I want to share to you all about how to make onde-onde. Okay, let’s see how to make Onde-onde.
Firstly, you have to prepare the materials that needed are 250 gr glutinous rice flour, sifted, 40 gr granulated sugar, 75 ml coconut milk, boiled, ½ teaspoon of salt, sesame seeds, and vegetable oil for frying. Besides that, you also have to prepare some other materials as the filling of onde-onde like 150gr peeled mung bean, soak for 1 hour then steam for 30 minutes. Softened and mashed , 75 gr granulated sugar, 50 ml coconut milk, ¼ teaspoon of salt and 2 pandan leaves.
Secondly, after all of the materials are available, the next step is mix glutinous rice flour, sugar and salt. Then add coconut milk a little at a time until well blended. And knead the dough lightly until it is firm, smooth and pliable but not sticky. Then set aside. Thirdly, place mung bean paste, salt, sugar, coconut milk and pandan leaves in a saucepan over medium heat, and stir well until dry. Then move from the heat. Let it cool down, if the filling already cool then form into balls with your hands. Next, take a small piece of dough, shape into a ball, then roll the balls and make a hole in the center. After that, put in the mung bean filling into the hole that you already made before, then roll again. the next step is roll the balls or onde-onde in sesame seed and heat oil over medium heat and deep-fry the balls for 4-5 minutes until the skin of onde-onde turn golden.then remove from the heat and drain well on absorbent kitchen paper. Finally, onde-onde is ready to eat!
— Nurindah PS
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