Rendang gluten
Ingredients:
1 kg gluten, cut up to you
2 litres coconut milk from 3 grater old coconut grains and pressed
1 stick lemongrass, contused
1 sheet of turmeric leaf
5 sheets of lemon leaf, tied with turmeric leaf
Flavor that refined:
12-20 red chillies, milled
6 onion grains
3 garlic cloves
1 cm ginger
5 cm alpine galanga/galingale
salt sufficiently
Directions:
Cook coconut milk with turmeric leaf, orange leaf and lemongrass. Then insert flavor that refined until boil and minimize the fire. Then insert gluten that cut and stir horizontally so that cooked entirely. Cook gluten with moderate fire until coconut milk is coagulating and rather dry and be soft. Served hot or cold as according to taste. Cosiest if served with white rice. For 6-8 person. May also add potato if you like, or other ingredient so that more interesting.
Note: to be more fragrant, usually flavor that refined fry formerly with 2 spoons vegetable oil then insert cut gluten. Last, inserts coconut milk.
Gluten Asam Manis
(Gluten sweet and sour)
Ingredients:
300 gram gluten
2 cm ginger, slice thin
2 tablespoons chili sauce
2 tablespoons tomato sauce
1 tablespoon salty soybean sauce
1/8 teaspoon seasoning taste
1 tablespoon frying oil
Completions:
100 grams of carrot, cut box
100 grams of cucumber, cut box
100 grams of pea
Directions:
Lengthen gluten then shred, boiled up to float. Lift and cast aside. Fry ginger then insert cut gluten. Poke several times. Pour chili sauce, tomato sauce, salty soybean sauce, and seasoning taste. Poke. Add completion ingredients. After flavor penetrates, lift and serve while hot. 4 portions