Jadah
Friends of Javanology, are you lovers of Indonesian cuisine? If so, I hope you have tried this popular traditional Javanese culinary? This food is known as Jadah, do you know it yet? Let’s discuss javanology friends. Java is very broad and of course rich in typical culinary names. The taste of Javanese food also varies, from spicy to sweet. However, there are indeed a lot of sweet things that people say, but the taste is still very extraordinary.
Jadah traditional Javanese culinary, this one food comes from glutinous rice cooked together with grated coconut and salt. After cooking, then pounded and shaped according to taste. At first glance, it is similar to ordinary glutinous rice. However, this one food is very popular in Java.
Jadah is now becoming popular with the times, Jadah in Java has various variants. Well, many of these various variants make jadah one of the popular traditional culinary foods in Java, these variants include Jadah Tempe, Jadah Manten, Jadah Bakar, Jadah serundeng, Jadah goreng and many other jadah variants.
Here is one variant of Jadah, namely Jadah Tempe recipe or how to make Jadah Tempe:
Ingredients that must be prepared to make Jadah:
- 400 grams of glutinous rice, then soaked for about 2 hours
- 75 milliliters of hot water
- 200 gr coconut (grated)
- 1 teaspoon salt
Tempe Bacem Ingredients:
- 600 gr tempeh which is still good
- 4 bay leaves
- 2 centimeters of galangal/laos, crushed
- 1000 milli water/coconut water
- cooking oil
Ground spices:
- 10 red onions
- 3 cloves of garlic
- 3 teaspoons of coriander
- 150 gr brown sugar, thinly combed
- 50 grams of tamarind, dissolve with a little water
- 2 teaspoons salt
- Cayenne pepper (optional)
How to Make Jadah Tempe Bacem Typical Kaliurang:
- How to make Jadah: Wash the sticky rice and drain. Steam the sticky rice until half cooked, remove and transfer to another container. Then stir with hot water until the water is completely absorbed by the sticky rice. Add grated coconut and salt. Stir, finally steamed until cooked, and remove from heat.
- Remove the cooked glutinous rice from the steamer, then immediately pound it until it becomes smooth, clayy and solid. Take about 2 tablespoons of sticky rice, make a round shape, then flatten it to about 1 1/2 centimeters thick and set aside (the shape can adjust to your taste).
- How to make Tempe Bacem: Cut the tempeh with a size of 4 x 6 cm (according to your taste). Put it in the pan along with the mixture of bay leaves, galangal, coconut water, and spices that have been mashed, then stir gently. Boil over medium heat until it boils. Reduce the heat, then cover the pan, stirring occasionally until the liquid is absorbed and dry. Then lift.
- Heat cooking oil in a frying pan until ready to fry. Enter the tempeh that has been mixed with spices, fry until the color turns brown, remove and drain.
Jadah Tempe is ready to be served and enjoyed!!
Writer :
Mahardika Kurnia Ardhi
Source :
https://temankoki.blogspot.com/2015/08/resep-cara-buat-jadah-tempe.html
