Pengkang

Pengkang, culinary typical of West Kalimantan-like lemper, made ​​from sticky rice formed a triangle and wrapped in banana leaves. In it there is ebi which makes the smell of food is becoming more "stimulating". How to cook it quite unique, two pengkang clamped using wood, then baked in the embers of the fire. Delicious flavor make it hard to stop opening the sheet after sheet of banana leaf pengkang coating this.

These foods can be found at Pondok Pengkang, about 30km from the city of Pontianak, only about 100m from the Cottage gravity.

this is the procedure.... check it out
ingredient200gr glutinous rice, washed and soaked 2 hours
130ml coconut milk
1 / 2 teaspoon salt
1 sheet of banana leaf
taste banana leaves for wrapping

content
300gr dried shrimp, soaked and mashed
2 cloves garlic, sliced ​​and fried
2 pieces of red pepper, cut into long thin, fried
2 pieces of lime leaves, finely cut
1 teaspoon tamarind water
2 tablespoons cooking oil

Spices
3 red onions
2 pieces of red chilli
2 pieces of cayenne pepper
1 teaspoon brown sugar comb
salt to taste

how to make
1. mix salt, coconut milk and pandan leaves, boil until boiling, remove from heat.
2. steamed sticky rice until half cooked, remove and move them into the pan, then pour the coconut milk little by little into the sticky rice, stir until blended.
3. steamed sticky rice for 30 minutes and lift
4. Contents: roasted dried shrimp until crispy, set aside., heat oil and sauté ground spices and lime leaves until fragrant. add tamarind water, insert the dried shrimp, stir well. add the fried garlic and red chili. stir well and cook until cooked and dry. lift.
5. prepare a piece of banana leaf, the shape of a cone and insert the dough slightly sticky and its contents ebi middle. wrap a cone shape and trim.
6. grilled until golden and fragrant, remove and serve

posted by : Hilda Mutia Sari