Hello everyone, long time no see, I want to wish you a happy new year 2025. Hopefully in this new year we will always be blessed by God and always find ease in whatever we are struggling with.
Today is my first day of cooking this year because a few months ago I was sick so I took treatment after getting better I went back to my hometown in Jogja. The thing I enjoy most is returning home and gathering with my family. Yesterday I was brought melinjo skin by my mother. This is my favorite food. I usually cook it stir-fried with anchovies. It tastes very delicious, especially if we eat it using tiwul rice or rice made from cassava.
Today I cooked stir-fried melinjo skin...usually this melinjo plant can be used, the leaves can be cooked in stir-fries or soup, the flowers can be cooked too and the skin like this can be cooked so that the seeds are taken and made into emping chips which have a high selling value, due to limitations. Unfortunately, I didn't have time to take pictures of each part of this plant so I could show it, maybe next time I will show it to you.
Immediately, the materials used are as follows:
• 200 grams of melinjo skin
• 100 grams of peeled petai
• ¼ board of tempeh weighs approximately 150 grams
• 120 grams of anchovies
The spices I use are also very simple, we only need to prepare:
• 100 grams of mixed hot chilies, green chilies and curly red chilies
• 4 red onions
• 3 pieces of garlic
• 2 bay leaves
• a thumb of galangal
• ½ tbsp salt
• 20 grams of brown sugar
• ½ tsp flavoring
• ½ tsp stock powder
• 1 tsp oyster sauce
How to make
• Boil the melinjo skin, put it in a pan with boiling water, then add 1 tablespoon of salt, boil until soft but don't overcook it. Boiling takes approximately 10 minutes. Then set it aside.
• Prepare diced tempeh then fry in hot oil until browned.
• Wash the anchovies thoroughly with running water then fry the anchovies until cooked
• Cut the spices by thinly slicing the shallots and garlic and galangal, cut the chilies obliquely.
• Once all the ingredients are ready we will start cooking. Heat the oil then saute the prepared spices and brown sugar. Saute until fragrant, add the boiled melinjo skin, season with salt, seasoning, stock powder and oyster sauce, stir and cook until the spices are absorbed.
• After 5 minutes add the fried anchovies and tempeh then stir until evenly mixed and also add the petai.
• Cover the pan so that the spices can absorb completely.
• Stir-fried Melinjo Skin is ready to be served.
The process of boiling melinjo skin before cooking aims to eliminate itching and the unpleasant aroma of melinjo skin.
This menu will be even more delicious if enjoyed for a long period of time, for example if you cook it at noon, it will be much tastier to eat at dinner or the next day.
Thank you for support, I hope you like the writing I shared. see you again.