Jakarta - Pecel from this East Java area was suitable for the breakfast menu.
Except often used vegetables, his supplementary side dish could be chosen in accordance with appetite.
Could empal meat, mendol tempe, tempe soaked or shellfish satay.
If liking the fragrant aroma, added the slice kecombrang and the turmeric leaves that were boiled.
The material: 500 g rice putih
vegetables, boiled was separated: 10 sheets of long peanuts, the piece 3 cm
150 g the bean sprouts, bersihkan
200 g the leaves bayam
200 g the cabbage leaves, the slice kasar
200 g the leaves singkong
200 g the heart of stone bananas, the rough slice, if suka
100 g the flower kecombrang, the rough slice, if suka
the Spice: 250 ml water matang
Refine: 250 g peanuts goreng
20 g Jawa
sugar 3 onion fangs putih
4 chillis merah
5 chillis rawit
2 cm kencur
3 sheets of the citrus fruit leaves purut
1/2 sdt was heeded goreng
2 Jawa
human resources of acid water 2 sdt garam
accessories: the Cucumber, the piece kecil
the leaves of Kemangi
Rempeyek Kacang
/Kerupuk Legendar
Petai Cina
The instruction: the Spice: stirred the fine spice and water through to level and thick.
Place rice in the plate saji, gave vegetables.
Poured with Bumbunya.
Served with Pelengkapnya in accordance with appetite.
source:
http://www.detikfood.comurce:
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