. A simple menu that is fresh, ripe and delicious. Not often, the danger of full cholesterol because of using chicken innards. There are fresh coconut milk soup.
Material :
200 gr chicken liver
200 gr chicken heart
800-1000 ml of coconut milk, from 1/2 coconut (if you want it to be fresh, then the sauce)
2 cm thin slices of galangal
6 bay leaves, split / torn
8 vegetable star fruit slices
150 gr of green tomatoes are small, fragmented
10 whole cayenne pepper whole
Banana leaves to wrap
Sticks for pinned leaves
Sugar and salt according to taste (I have a little more because when using coconut milk and steamed, it tastes strong in savory so it won't be bland, salt and sugar are mixed)
Sliced seasoning:
13 red onion slices, thinly sliced
6 cloves of garlic, thinly sliced
6 red chili, sliced sliced
.
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How to make :
- Wash chicken innards, then boil until the innards are cooked. Lift the drain. Split the heart into 2, split the chicken liver according to taste. Set it aside
- cook into one coconut milk, galangal, greetings, salt and sugar in a pan until the coconut milk boils
- After boiling, add the offal, cook until the coconut milk has shrunk somewhat. Divide into 7 parts as many
- wrap each part with banana leaves, along with the coconut milk. Give wuluh starfruit, tomatoes, cayenne pepper and add sliced spices. Pin with sticks. Do it until the ingredients run out
- steamed in a well-heated cage. Steam for 30 minutes, until cooked, remove. Ready to be served