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Pupuan Rice Cakes (ENTIL PUPUAN)
Pupuan Rice Cakes (ENTIL PUPUAN)

Before you jump to Pupuan Rice Cakes (ENTIL PUPUAN) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

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A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to pupuan rice cakes (entil pupuan) recipe. You can have pupuan rice cakes (entil pupuan) using 56 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Pupuan Rice Cakes (ENTIL PUPUAN):
  1. Take ENTIL (rice cake)
  2. You need 500 ml coconut milk
  3. Take 300 gr rice, washed
  4. Take 1 tsp salt
  5. Prepare 2 bay leaves
  6. Take 1 stalk lemongrass
  7. Get Banana leaf and rope to wrap
  8. Get URAP (vegetables)
  9. Prepare 200 gr long beans
  10. You need 150 gr cabbage
  11. Get 1 bunch spinach
  12. You need 100 gr bean sprouts
  13. You need 150 gr grated coconut
  14. Prepare 1 lime, take the juice
  15. Use Seasoning
  16. Take 7 fresh red chillis, sliced
  17. Get 8 fresh cayenne peppers, sliced
  18. Use 7 small red onions, thinly sliced
  19. You need 5 cloves garlic, thinly sliced
  20. You need 4 orange leaves, sliced thin
  21. Use 1 tsp shrimp paste, fried and puree
  22. Take 1/2 tsp pepper
  23. Use to taste Sugar and salt
  24. You need SERUNDENG
  25. Provide 1 old coconut half, peeled and grated rough
  26. You need 2 cm galangal, crushed
  27. Prepare 2 stalk lemongrass, crushed
  28. Take 2 bay leaves
  29. Provide 150 ml water
  30. Take 2 1/2 tbsp granulated sugar
  31. Use 2 tbsp cooking oil
  32. Prepare SEASONING:
  33. Take 1 tbsp coriander
  34. Prepare 8 small red onions
  35. Take 3 cloves garlic
  36. Provide 2 hazelnuts
  37. Prepare 1/2 tsp tamarind
  38. You need 4 tbsp brown sugar
  39. Use 1 1/2 tsp salt
  40. Get JEJERUK:
  41. Prepare 150 gr chicken, steamed for 5-10 minutes then torn rough
  42. Use 1/4 pc young coconut, then steamed rough shaved
  43. Take 50 ml thick coconut milk
  44. Take 1 lime
  45. Prepare SEASONING:
  46. Provide 6 small red onions
  47. Take 2 cloves garlic
  48. Provide 2 red chilis
  49. Use 3 cayenne peppers
  50. Prepare 1 finger of ginger
  51. Prepare 1 finger of turmeric
  52. Prepare 1/2 knuckle of galangal
  53. Provide 1/2 knuckle of kencur
  54. Use 2 hazelnuts
  55. Take 1 tsp shrimp paste
  56. You need to taste Salt
Steps to make Pupuan Rice Cakes (ENTIL PUPUAN):
  1. ENTIL - a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally. Add the rice, then cook until the rice becomes aron. Then turn off the stove.
  2. b) Take a piece of banana leaves and put 2 tablespoons aron rice on a banana leaf, roll and then fold the top and bottom. Do it for all the materials. 2 cups each half cooked rice wrap and tie with string. Boil for 1 hour, then drain lift.
  3. URAP - a) Cut vegetables, beans, cabbage, and spinach. Then wash along with bean sprouts. And then boiled until tender, drain and set aside.
  4. b) Heat oil and saute onion seasoning and garlic until fragrant. Then add the red chili, cayenne pepper, and sauté until wilted orange leaves. Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
  5. c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended. Seasoning ready-mixed with boiled vegetables.
  6. SERUNDENG - a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended. Add water and sugar, and cook until lightly browned coconut.
  7. b) Add cooking oil, reduce the heat. Cook, stirring constantly until the spices to infuse.
  8. JEJERUK - a) Heat oil and saute ground spices until fragrant. Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
  9. b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
  10. Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)

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