Hello everyone, readers who take the time to read my article. In the morning, afternoon, or tonight I will write about culinary in Indonesia which is nice, make happy, and continue want in the city. Okay, I just mention the city his first food, this food comes from Boyolali, Central Java. There is writing chili sauce, guess what is it? Have not understood nor haduuuh. Add another aj, there is coconut milk and know there. Do not understand too ... read below.
Sambal Lethok
Sambal tumpang is a traditional food archipelago that can be found in the area Salatiga, Boyolali, Solo, and even also exist in Kediri. Each region has its own buffalo sanding version which can usually be distinguished from its physical appearance and stuffing. Nevertheless, there is one irreplaceable main ingredient, tempe of the seasons. Tempe is a fermented tempe that has been fermented but not yet rotten. It is these ingredients that give rise to the aroma and specific taste of the overlapping sauce.
This time that will be shared here is a recipe sambal Tumpang typical Boyolali, which is often called sambal lethok by the local community. The difference is quite striking with sambal tumpang Salatiga origin, both in terms of stuffing want the display.
This time that will be shared here is a recipe sambal Tumpang typical Boyolali, which is often called sambal lethok by the local community. The difference is quite striking with sambal tumpang Salatiga origin, both in terms of stuffing want the display.
Appearance and Compositions Sambal Lethok typical Boyolali.
Culinary Boyolali sambel tumpang is a blend of rice with a variety of vegetables that have been boiled, then given chili sauce overlapped on it. How to give a passenger is what makes this culinary naming called sambal tumpang. Its composition is based on coconut milk and rotten tempe that is given spices Lombok, kencur, lemongrass, bay leaf, lime leaves, onion, and garlic. This chili sauce that makes the culinary taste typical Boyolali so savory mixed spicy on rice overlap.Typical taste and delicious sauce are determined by the condition of tempe used. That's why the sellers only choose a quality tempe and have a distinctive flavor. As an adder of fried sambal tumpeng added to know as a side dish pauknya. For the presentation of each shop is different. Some wear a piece of banana leaf that is made like a bowl or dipincuk, there is also a serving of overlapping sauce on a rattan plate that is covered by a banana leaf. In addition, there is also a presentation using only ordinary dishes. There is also sambel tumpang rice that has been wrapped so ready to be brought by the buyer. It will be more delicious again while eating accompanied by a glass of fresh cow milk that became an icon of Boyolali District.
Sambel Tumpang Boyolali is different from other areas.
Culinary Boyolali sambal tumpang or lethok different from lethok sambel from Salatiga or Solo. This can be observed from the stuffing and how it looks. Sambel lethok typical Boyolali only uses leather tofu stuffing, do not use basic ingredients of an animal such as tetelan, meat, koyor, krecek, or other. Appearance is also not greasy because when seasoning is cooked, do not use fried way, but enough just boiled it. The equation, that is the same use of coconut milk.
Culinary Boyolali sambal tumpang or lethok different from lethok sambel from Salatiga or Solo. This can be observed from the stuffing and how it looks. Sambel lethok typical Boyolali only uses leather tofu stuffing, do not use basic ingredients of an animal such as tetelan, meat, koyor, krecek, or other. Appearance is also not greasy because when seasoning is cooked, do not use fried way, but enough just boiled it. The equation, that is the same use of coconut milk.
Culinary Recipes Boyolali Sambel Tumpang
Ingredients: - rotten tempe 5 pieces
- Know the skin of 20 pieces
- Santan 2 glasses
The main seasoning
- Shallots as much as 5 cloves
- Garlic as much as 4 cloves
- Red chili as many as 5 pieces
- Cabe of cayenne as many as 10 pieces
- Kencur as much as 2 segments
- 5 pieces of greetings
- Galangal as much as 2 slices
- Kaffir lime leaves as much as 5 sheets
- Salt and brown sugar to taste.
How to make culinary Boyolali sambal tumpang:
- Boil all the above ingredients along with marinade (except coconut milk) into the water as much as 1 liter. Just 10 minutes, but the remaining water of the stew should not be thrown away.
- Take the ingredients of the main ingredients from the cooking water, then smoothed, put back into a pan of boiled water along with tofu skin.
- Pure rotten tempe, then put in boiled water.
- Cook again and mix well, then add the coconut milk until slightly boiling. Then lifted up
Sambel lethok ready to serve.
Hayo, want to try to come to town boyolali or make it yourself, let's come to boyolali later can meet me, immediately wrote to boyolali, I wait there and do not forget to stop by my house. The holiday spirit to boyolali and feel the sensation of eating typical cuisine from boyolali which is still a lot. If there is a time I will post again about the typical food city of Boyolali.
That's it and thank you, let's go to boyolali.
That's it and thank you, let's go to boyolali.
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