Grombyang rice is one of a variety of processed nasi campur typical of Pemalang area, Central Java. Processed name of this rice comes from the way of presentation itself, where the sauce in the presentation more than the contents so that when brought the gravy is swayed or in Javanese grombyang. That's why this rice is known as grombyang rice.
Grombyang rice has basic ingredients of rice, thin pieces of beef and broth, then served in a bowl and some buffalo skewers. As for recipes and how to cultivate this delicious rice among others as follows.
GRUBBYANG RECEPTION RICE
Ingredients / spices:
- 1. 500 grams of brisket meat
- 2. 400 grams beef ribs
- 3. 2,500 ml of water
- 4. 2 stalks of lemon grass, whitewashed, crushed
- 5. 2 bay leaves
- 6. 4 tsp salt
- 7. 4 teaspoons brown sugar comb
- 8. 1 spring onion, finely sliced
- 9. 4 tbsp oil for sauteing
- 10. 4 tablespoons fried onion for sprinkling
Ground spices :
- 1.1 1/2 tsp coriander
- 2.1 / 2 teaspoon pepper
- 3.7 onion grains
- 4.4 cloves of garlic
- 5.2 kluwek fruit, brewed
- 6.50 grams of grated coconut, roasted
- 7.1 cm ginger
- 8.2 cm turmeric, burned
Chili ingredients:
- 1.15 pieces of red pepper
- 2.2 cloves of garlic
- 1/8 teaspoon salt
How to Process:
- 1. Boil meat, beef ribs, water, lemongrass, and bay leaves until tender. Lift and measure 2,000 ml of water. Cut meat and beef ribs. Bring to a boil again.
- 2. Heat the oil. Stir-fry the spices until fragrant. Pour into the meat stew. Enter salt and brown sugar. Cook until well done. 3. Add the green onions. Stir well.
- Chilli pepper sauce: boiled red pepper and garlic until wilted. Lift and drain. Add salt. Puree.
- 4. Serve with chili sauce and a sprinkling of fried onions.