BRONGKOS
MATERIALS
150 grams of red beans, boiled until cooked
300 grams of small round potatoes, boiled, peeled and then fried
300 grams out, cut into pieces
700 ml of water
200 ml thick coconut milk (1 coconut)
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 sheets of orange leaves
2 cm ginger, crushed
salt to taste
2 tablespoons brown sugar
2 tablespoons oil for sauteing
FINE HERBS
5 red onions
3 cloves of garlic
4 pieces kluwak, warm water soak
1 teaspoon coriander
3 eggs hazelnut
2 cm turmeric
HOW TO MAKE
- Stir-fry ground spices until fragrant with lemongrass, galangal, lime leaves, and ginger.
- Pour the coconut milk and water. Cook until boiling, stirring frequently.
- Enter the red beans, potato round, know, salt, and brown sugar.
- Cook until the sauce thickens.
150 grams of red beans, boiled until cooked
300 grams of small round potatoes, boiled, peeled and then fried
300 grams out, cut into pieces
700 ml of water
200 ml thick coconut milk (1 coconut)
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 sheets of orange leaves
2 cm ginger, crushed
salt to taste
2 tablespoons brown sugar
2 tablespoons oil for sauteing
FINE HERBS
5 red onions
3 cloves of garlic
4 pieces kluwak, warm water soak
1 teaspoon coriander
3 eggs hazelnut
2 cm turmeric
HOW TO MAKE
- Stir-fry ground spices until fragrant with lemongrass, galangal, lime leaves, and ginger.
- Pour the coconut milk and water. Cook until boiling, stirring frequently.
- Enter the red beans, potato round, know, salt, and brown sugar.
- Cook until the sauce thickens.