Resep Jowo iki Luurr! Sayur Nangka Daun So ! Jangan Gori!

Hello everyone! Welcome back to Noegi Simbok Masak's Youtube channel. Don't forget to like and subscribe. Let's start cooking! Why are you smiling? Keto, why aren't you smiling? Me? Yes. You look beautiful. Why are you laughing at me? You're laughing at me. Why are you laughing at me? Like that, right? Five cloves of garlic. Candlenut. Turmeric. This is dried shrimp and chili. This is it. But it's like this. It's like chili, right? Yes. Wait a minute. Together. Yes, together. Put it here. Wash it together. Wash it first. Why do we have to wash it? Because we're going to grate the coconut. I don't know how to grate the coconut. I'm going to grate the coconut. The chili first. This is the tempeh from yesterday. Tempeh from yesterday? With dried shrimp. And then? And then we're going to put it in. What? The coconut water. Where's the coconut water? It's already boiled. How long does it take to boil? An hour. That's a long time. It's going to be cooked in an hour. Wait a minute. Do we have to grind it until it's smooth? Yes. Put it in. We're going to sauté this. Not yet. Where's the galangal? Not yet. Take it out. Let it boil. That's shallot. Tempeh from yesterday. With dried shrimp. Wash it together. Do we throw away the water? Yes. We're going to sauté the spices. That's right. Do we have to put in lime juice? No. Do we have to put in tamarind juice? No. We're going to sauté the spices. That's right. Do we have to put in tamarind juice? No. Modern Javanese. Now we're going to heat the pan. Pour about 3 tablespoons of cooking oil. Sauté 5 cloves of garlic. This is an additional recipe from Mbok Midib. After the garlic is fragrant and starts to wilt. Then we put in the ground spices. This is because there is not enough oil. The stove was a little too big. It can burn if you continue without adding oil. I don't want to add oil. I add water from boiling the tempeh. Then stir again until the water boils again and the the tempeh returns to boiling, habrit. harit. This technique habit. Simbo has also modified the recipe. we don't stir-fry the Javanese longan, right? we mash the longan and put it in the boiled longan but we stir-fry it first then we add the kaffir lime leaves the original Javanese longan usually doesn't use kaffir lime leaves we also use lemongrass cooking is all about freedom, right? we are free to express ourselves to create a delicious taste we stir-fry it until the water starts to evaporate and it starts to get oily the smell is already very fragrant we stir-fry a little more now it's ready, we put it in the boiled longan and kaffir lime leaves we put it in, we stir it so that the spices spread the smell is already delicious the aroma of the longan and kaffir lime leaves has its own characteristics if it's cooked, it's eaten with chili sauce and salted fish after we stir it, now I will add the flavor which is adding kaffir lime leaves to strengthen the taste of the longan 1 teaspoon sugar 1 teaspoon broth powder 200 ml of thick coconut milk we stir all the ingredients taste test if it's okay, we wait until the spices absorb and soak don't forget to subscribe to my channel thank you for watching see you again bye bye