Resep Lengkap Nasi Asahan tradisi Jawa Tengah-Timur-an.....ibu memasak❤️

Hello, Salam Rahayu friends, this time I want to share a complete recipe for Asahan rice à la Desaku. 100 grams of red chilies, 5 candlenuts, 5 cloves of garlic and 5 cloves of shallots. First, sauté 5 cloves of shallots and 5 red chilies. Sauté until the shallots turn brown. Then add the ground spices, candlenuts, garlic, shallots and chilies. Sauté until fragrant and oily. Add 3 bay leaves and 3 cloves of galangal. Sauté again. Add 3 sliced red palm sugar. Sauté until fragrant and brown. Then add 300 cc of water. Add 65 ml of thick coconut milk. Sauté until fragrant and oily. Add 1 sliced lemongrass. Add 1 teaspoon of salt and 1 teaspoon of MSG. Sauté again. Taste. It's okay. Reduce the amount of water. Add 50 grams of kapri. When the kapri is wilted and turns green, add 500 grams of fried potatoes. Add a little water so that the fried potatoes are not too wet. Stir until the spices and water are absorbed. Like this. After a little water remains, it is wet but not watery, then lifted. The aroma is really good. It's done. This is the first dish of nasi asahan, fried potato sambal. Next. 3 cloves of garlic, 5 candlenuts, 1 clove of ginger, 7 pieces of kaffir lime leaves, 5 cloves of shallots, mashed. Pour into a container. Add 250 grams of rice flour and 2 tablespoons of sago flour. Then add 250 cc of water. Stir. Add half a teaspoon of salt and 1.4 teaspoons of MSG. Stir again. The dough is like this. Not thin but not thick. Then add 100 grams of peanuts. Ready to fry. Heat the oil. The result is like this. Take the dough. Then fry over medium heat. After the oil is hot, the stove is lowered to medium heat. The color is brownish yellow. Ready to pick up. This is the result. The second menu, peanut pie. Next, my mother fried a piece of grated coconut. I mashed 7 cloves of garlic, 200 grams of brown sugar and 2 tablespoons of sago flour. The result is like this. Add water. Then add 1 teaspoon of salt and half a teaspoon of MSG. And 5 bay leaves. This is the seasoning. This is half-cooked grated coconut. Ready to season. Try this. Sweet and savory. If it's salty, it won't taste good. This is savory. Not too salty. Sweet and savory is enough. If it's salty, it won't taste good. Ready to cook. Okay. Hello, mother. Hello. My mother fried the grated coconut until it's dry and fragrant. But don't let it burn. The heat should be medium. Don't leave it when you fry it. Until it's golden brown. Oops, I said it wrong. Sorry. Golden brown. Medium heat. Try this. Not too salty. No. It's salty. It tastes good. Sweet, savory and delicious. Fry until it's dry. The result is like this. The third menu. Next, boil the water. After the water is boiling, add a little oil. Then add 300 grams of yellow noodles. Boil for about 3 minutes. Then take it out and drain. Set it aside. I ground 5 candlenuts, 5 cloves of garlic, 1 tablespoon of dried shrimp, 2 teaspoons of pepper, and 1 teaspoon of salt. Mash it until it's smooth. If you don't have dried shrimp, you can replace it with shrimp paste. Or a little bit of shrimp paste. I add a little water to make it smoother. And it's easier to mash. Heat 5 tablespoons of cooking oil. Add 3 cloves of sliced shallots. Fry until fragrant. Then add the ground spices. Fry until fragrant. Add 100 grams of sliced carrots. Fry until wilted. Taste it. Don't make it too salty, because the yellow noodles are already savory. After the carrots are wilted and the spices are fragrant, add 100 grams of cabbage. Wash and chop it roughly. Then add the drained noodles. Stir it. Add 3 tablespoons of sweet soy sauce. And 1 quarter teaspoon of MSG. Always use MSG. If you don't like MSG, skip it. Keep stirring it. Until the spices are blended. The cabbage water helps to absorb the spices evenly. And also the sweet soy sauce. It's ready. Finally, sprinkle with 1 stalk of celery and 1 tablespoon of fried shallots. The fried noodles are ready. This is the fourth menu. Next, the last menu. Blend it. 5 cloves of garlic, 5 cloves of shallots, 5 candlenuts, and 1 teaspoon of salt. After it's blended, add 1 tablespoon of coriander. And 1 teaspoon of pepper. Mix it until it's blended. Especially the coriander and pepper. Crush 3 cloves of galangal. Prepare 5 bay leaves. Put 5 bay leaves into 5 tablespoons of cooking oil. Fry it until it's fragrant. Add the blended spices. Be careful not to burn the shallots. It's almost done. It will be bitter if it's burnt. Fry it until it's fragrant. Add 1 liter of water or 1000 cc of water. Stir it and bring it to a boil. Add 4 tablespoons of brown sugar. 2 tablespoons of thick coconut milk. Bring it to a boil. Add 1.5 kg or 500 grams of white tofu, brown tofu, and tempeh which have been steamed for 30 minutes. Steam it so that the result is delicious and it won't be easily broken. The result will be tender and the spices will be absorbed well. Boil the tempeh with coconut milk. It smells so good. Boil it for about 30 minutes until the water is reduced. Boil it until the spices are absorbed into the tofu and tempeh. Add 3 tablespoons of sweet soy sauce and 1.4 teaspoons of MSG. You can skip MSG if you don't like it. Boil it for about 10 minutes until the spices are absorbed and the water is reduced. The water will be reduced by half. Finally, turn off the stove and sprinkle with fried shallots. The fifth dish, Terik Vegetables, is ready. This is the last dish that accompanies Nasi Asahan. This is a tradition of Sragen, a tradition of my village. Selamat mencoba!