Spicy Kakul Balinese Satayis one of the delicious culinary specialties from the island of bali. made from blood clams make Satay kakul became a unique seafood cuisine category. bloodclams which are usually processed into Coconut Curry gravy dishes like clams, clams,oyster sauce, Sweet Sour Mussels Sautéed Scallops, mussels Blood Blood green chiliand clam sauce
is a Delicious Desert recipe we already share some time ago. nowblood clams in sports be sate. hhhm, how does it feel, huh? of course tasty and delicious, perfectly suited to accompany the rice warm as lunch or dinner.
is a Delicious Desert recipe we already share some time ago. nowblood clams in sports be sate. hhhm, how does it feel, huh? of course tasty and delicious, perfectly suited to accompany the rice warm as lunch or dinner.
To sate kakul original Balinese cuisine actually using meat kakul. kakul is a type ofsnail or slug live disawah with the name of the conch. usually a snail rice has chewy texture is cooked with typical Balinese spices complete with shells of blood which makes increasingly idiosyncratic kakul. for the type of cuisine kakul cuisine can varyfrom the sate as well as thinner kakul kakul are tasty and savory.
In addition to having a delicious and savory cirarasa, kakul or snail rice has manybenefits that are good for the body. of which can lower the blood for those who havetensi hypertensi. then the protein content of kakul high enough cholesterol free andso kakul be eaten by anyone. even for those who have low blood pressure can also beallowed to consume a certain boundaries with kakul sate.
Bali Satay usually eaten spicy kakul along jukut ares. for those of you who do not know what it was, we'd be ares jukut explain a bit for you. Jukut ares is one of thetypical vegetable that is very popular and famous in Bali. jukut ares is made frombanana tree the thin slices of young, then squeezed repeatedly and then boiled.However for a Muslim, it is ares jakut non halal cuisine. because in addition to using a complete Balinese spices often called Basa Genep, jukut ares is in the mix with pork.
Now that he's a little explanation about the ares Balinese jukus, now go to sate kakul Yes. bali Satay kakul is indeed using conch shells and rice blood Yes, but due to the current difficult rice snail is found so many that use kakul sate keong blood as its main ingredient. snail's blood can be purchased in traditional markets or supermarkets orthe nearest supermarket from where you live. but be careful when having blood clamsis Yes, try to select one by one so that the quality of the mussels blood really bloodclams and can be assured that fress aka no foul.
When in bali and other regions called blood clams with Satay Satay kakul, unlike in Central Java. usually blood is famous for its scallop sate name Sate Mussels. for seasoning the same using the peanut sauce is pretty spicy. usually this scallop Satay sold in traditional markets and served with ketupat pieces/rice cake.
How, it was curious and wanted to quickly find out the ingredients and how to makeSpicy Kakul Balinese Satay? If Yes, yuck soon audition in the recipe as below.
Kakul Sate materials:
350 grams of blood clams (select size rather large)
2 stalks of Lemongrass (memarkan)
Tamarind water 1 tablespoon (1 teaspoon acid + 1 tablespoon water)
Salt 1 teaspoon
17 atausecukupnya fruit skewers
Subtle Seasoning Kakul Sate:
5 round onion
Garlic 2 cloves
Ginger 2 centi meters
Kaempferia galanga 2 centi meters
3 grains candlenut (roasted peanuts)
1 teaspoon shrimp paste (fried)
Salt 1 teaspoon
Spicy Kakul Balinese Satay Sauce Ingredients:
4 cloves of garlic
Red pepper 3 pieces (cut into pieces)
Cayenne Pepper 5 pieces (cut into pieces)
Fried ground beans 100 g (puree)
75 grams of young coconut (grated coarsely, roasted, puree)
Sweet soy sauce 2 1/2 tablespoons
Hot water 400 Milli liter
Salt 1 teaspoon
How To Make Spicy Kakul Balinese Satay:
Boiled clams first step together with Lemongrass, tamarind water, and salt to the boil,then lift up the drain.
mix the seasoning delicate and scallops, mix well.
Next prick-prick the shells using the JAB sate. then grilled over coals until cooked.
The sauce/peanut sauce: Saute garlic, red pepper, and cayenne pepper until aromatic.lift, puree. Add the peanuts, shredded coconut, and sweet soy sauce. Stir again untilblended. put water and gara, stir again.
Kakul Sate the tasty and delicious served with sauce/prepared peanut sauce spiciness.
Tag :
Indian recipe,
Indonesian Recipe
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