Babi Guling and Lawar in ungaran
Babi Guling and Lawar
Babi Guling or Babi Guling (in Bali called Babi Guling) is a type of food made from a mother or pig whose belly is filled with spices and vegetables such as cassava leaves and then cooked it when it is folded (folded) until it is cooked. Words. change in skin color to brown and scaly skin. In the past, suckling pigs were used for traditional and religious ceremonies, but now suckling pigs are sold as dishes in shops and restaurants. , even some hotels in Bali and others. The primary source of suckling pigs is the Kei people who live on the islands of Kei Besar and Kei Kecil. Kei is the best way to cook pork.
Efrata
Meat products
1 kg pork samcan
enough salt
enough aluminum foil
A complete chain of meat
The land of spices
120 g red onion
100 g of garlic
16 galangal
16 g powder
16 grinders
16 flavors of ginger
16g grilled prawns
4 pieces of red pepper
15 pieces crimped in red texture
12 ripe hazelnuts
2 teaspoons coriander powder
8 sheets of paper in the bay
10 lime leaves
4 lemongrass plants
enough oil
enough water
enough salt and pepper
let it be known
enough coconut water and soy sauce
Legal matters
500 g long beans
1/2 coconut, fried in food
1 chicken breast fillet, cooked and cut
enough fried onions
How to do it
Step 1
MEAT MARINADE: Wash the meat and dry with a paper towel until completely dry. Wrap the meat in aluminum foil and sprinkle coarse salt on the skin (CAUTION: do not put salt on the meat). Refrigerate for at least 24 hours in an open container. Step 2
Ground spices: heat oil, fry ground spices until fragrant. Add water until the liquid is very little. Bake until fully cooked. Remove, remove and divide into four parts (1/4 for fried meat, 1/4 for lawar, 2/4 for sauce and cooked meat). Step 3
Meat: Spread 1/4 of the flour over the meat (the skin is not necessary). Then, cover with aluminum foil to prevent the spices from escaping. Then tie it to a special thread for meat.
Step 4
Place the meat inside the skin without covering the surface. Bake at 165°C for 20 minutes, check if the skin is golden or not. Otherwise, restart the food for a few minutes. Step 5
When golden, add coconut water and soy sauce to the skin. Continue cooking at 170°C for 30 minutes. Every 10 minutes, rinse again with coconut water and soy sauce. If the meat is cooked, take it out, let it rest and cut it into pieces. Step 6
Lawar: Saute coconut until golden brown, remove and set aside. Meanwhile, cook long beans in salted water for 2-3 minutes. Remove and cut into small pieces.
Step 7
Mix the coconut, long beans, chicken breast and fried onion with 1/4 of the ground spices. Mix well.
Step 8
Directions: Serve the suckling pig with spices on top, lots of lawar and hot white rice.
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