RECIPE: NASI GROMBYANG Khas Pemalang, Central Java.
RECIPE: NASI GROMBYANG Khas Pemalang, Central Java.
Grombyang rice which is one of a variety of mixed rice processed typical of the Pemalang area, Central Java. The name of the processed rice comes from the way it is presented, where the sauce in the presentation is more than the contents so that when taken the sauce sways or in Javanese grombyang. That is why this rice is known as rice grombyang.
This Grombyang rice is a kind of Soto that we often see in Solo, namely Soto Kwali, because in processing it using a vessel made of soil so that the taste feels natural and truly delicious. In ancient times the basic ingredients of Soto Grombyang rice were buffalo meat, because buffalo meat was rather difficult to find, so it was replaced with beef.
I don't know where the idea of making Soto Grombyang rice came from, which is certain that since ancient times around the 1960s there have been traveling sellers in the Pemalang area. And the name is unique and strange "Grombyang Rice" because in the presentation put it in a bowl, rice and vegetables are mixed together. The rice is a little but the sauce is plenty so the sauce looks "grombyang grombyang" (bumpy & swaying), to make it more stable you love the usual spicy chili pepper
Grombyang rice has basic ingredients such as rice, thin pieces of beef and gravy, then served in a bowl and some buffalo skewers. The recipe and how to treat this delicious rice are as follows.
GROMBYANG RICE RECIPES
Boil meat, beef ribs, water, lemongrass, and bay leaves until tender. Lift and measure 2,000 ml of boiled water. Cut meat and beef ribs. Bring to the boil again.
Heat the oil. Stir-fry the spices until fragrant. Pour into meat stew. Add salt and brown sugar. Cook until well done. Add chives. Stir well.
Sambal cayenne pepper: boiled red cayenne pepper and garlic until wilted. Lift and drain. Add salt. Puree.
Serve with chili sauce and a sprinkling of fried shallots.
That is the recipe for a delicious rice gromb, typical of Pemalang, which you can try the recipe in the kitchen of your house and create it according to your taste. Good luck trying this recipe at home huh. Thank you for visiting this blog.
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| NASI GROMBYANG Khas Pemalang, Central Java. |
Grombyang rice which is one of a variety of mixed rice processed typical of the Pemalang area, Central Java. The name of the processed rice comes from the way it is presented, where the sauce in the presentation is more than the contents so that when taken the sauce sways or in Javanese grombyang. That is why this rice is known as rice grombyang.
This Grombyang rice is a kind of Soto that we often see in Solo, namely Soto Kwali, because in processing it using a vessel made of soil so that the taste feels natural and truly delicious. In ancient times the basic ingredients of Soto Grombyang rice were buffalo meat, because buffalo meat was rather difficult to find, so it was replaced with beef.
I don't know where the idea of making Soto Grombyang rice came from, which is certain that since ancient times around the 1960s there have been traveling sellers in the Pemalang area. And the name is unique and strange "Grombyang Rice" because in the presentation put it in a bowl, rice and vegetables are mixed together. The rice is a little but the sauce is plenty so the sauce looks "grombyang grombyang" (bumpy & swaying), to make it more stable you love the usual spicy chili pepper
Grombyang rice has basic ingredients such as rice, thin pieces of beef and gravy, then served in a bowl and some buffalo skewers. The recipe and how to treat this delicious rice are as follows.
GROMBYANG RICE RECIPES
- Ingredients / spices:
- 500 grams of brisket meat
- 400 grams of beef ribs
- 2,500 ml of water
- 2 sticks of lemongrass, taken white, crushed
- 2 bay leaves
- 4 tsp salt
- 4 tsp comb brown sugar
- 1 stem of leeks, finely sliced
- 4 tablespoons of oil to saute
- 4 tbsp fried shallots for sprinkling
- 1 1/2 tsp coriander
- 1/2 tsp. Pepper
- 7 shallots
- 4 cloves garlic
- 2 kluwek fruit, brewed
- 50 grams of grated coconut, roasted
- 1 cm of ginger
- 2 cm of turmeric, burned
- 15 red cayenne fruit
- 2 cloves of garlic
- 1/8 tsp salt
Boil meat, beef ribs, water, lemongrass, and bay leaves until tender. Lift and measure 2,000 ml of boiled water. Cut meat and beef ribs. Bring to the boil again.
Heat the oil. Stir-fry the spices until fragrant. Pour into meat stew. Add salt and brown sugar. Cook until well done. Add chives. Stir well.
Sambal cayenne pepper: boiled red cayenne pepper and garlic until wilted. Lift and drain. Add salt. Puree.
Serve with chili sauce and a sprinkling of fried shallots.
That is the recipe for a delicious rice gromb, typical of Pemalang, which you can try the recipe in the kitchen of your house and create it according to your taste. Good luck trying this recipe at home huh. Thank you for visiting this blog.
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