Again like to eat vegetarian food, and remember one of the foods that have not eaten long Palembang ... to the market see there are ingredients, cuts directly make
Ingredients :
- 500 gr oyster mushrooms
- 250 gr flour
- 500 gr sago farmer
- 500 ml of water
- 2 eggs or skip if not eat eggs
- To taste salt
- Vetsin mushrooms to taste (I use the brand totole)
- To taste Sand sugar
- Seasoning Kari (I bought so in the market)
- To taste Santan
- To taste Orange Leaf, Leaf Salam
- 2 stalks of lemongrass
Step :
Make pempek lenjer first
Rinse oyster mushrooms, suwir-suwir mushrooms, then steam for approximately 30 minutes, then squeeze the water
In a separate place mix 250 wheat, salt, vetsin mushrooms, and 500 ml of water
Cook over low heat until thickened, if possible use teflon so as not to lengpu, stirring constantly to prevent burnt batter
Move the dough that has been thickened to a separate container
Mushrooms that have been steamed mashed with chopper or blender by adding a little water (or 2 eggs), if you like when blending mushrooms may be added in garlic to taste more fragrant
Mix the flour dough, mushrooms that have been in puree, and 500 gr sagu tani until dough and not sticky dough in hand (may add 1 tablespoon sesame oil for fragrant)
Shape into pempek lenjer, then boiled in boiling water which has been given a little clean vegetable oil (its purpose for pempek not hard), boiled water can be added a little salt and vetsin mushrooms
Pick up the mushroom pempek and set aside
Saute the spice curry (I buy so) with a little oil until fragrant, then add bay leaves, lime leaves, and 2 stalks lemongrass, add coconut milk, water, salt, sugar, to taste. Correction of flavors, if it is as desired as to turn off the fire.
Cut the pempek mushrooms, flush with curry sauce, and add the green onion and onion.
Veggie lobster from pempek mushrooms ready to enjoy
Laksa Vegetarian
4/
5
Oleh
test
