~Kuah laksan and Burgo Palembang(indonesian typical dishes)

Kuah laksan and Burgo Palembang

Kuah laksan and Burgo Palembang

 

Ingredients
6 siungbawang red, smooth blender
2 siungbawang white, smooth blender
3 buahkemiri, smooth blender
4 buahcabe red curly, smooth blender (optional)
8 buahudang, separate head n finely chopped (if any, use crayfish)
galangal
5 lembardaun greetings
3 lembardaun orange
1 large kara kotaksantan
1.5 ltair
secukupnyaGaram
secukupnyaGula
Oyster sauce to taste (if any)
Step
Blender onions, nutmeg and chili

Saute results blender (onions, pecans, chili). Once fragrant, enter kepala2 minced shrimp and prawns, sauteed fragrant

Enter the coconut milk, stir-fry briefly.

Enter the bay leaves, lime leaves and galangal, saute briefly.

Add water, cook until boiling and flavored

Cook over low heat about 15-20 minutes to allow the flavors to seep evenly

Enter laksan and or burgo, let the sauce cook briefly soak into laksan / burgo. Laksan take from pempek lenjer sy sy artificial mouth fit for the day when the Rada too hard because most adon 😈. The thickness of the pieces about the width of two fingers. Diameter lenjer that time sy create kira2 by 4 knuckles (alas forget photographed fitting after the cut)


Serve with fried onions. If there are chips also bole, or would like added to a boiled egg also bole.


If you do not like milk, or I want to make for the boy, so I replace coconut milk fresh milk liquid (1 liter). No need sauteed as if using coconut yes. So after sauteed onions and others, directly enter the milk and the amount of water should be reduced to a maximum of 1 liter. Pan uncovered Hey, can overflow and contaminate the walls of the pan like mine