Resep Nasi Ulam

Instructions

1. 1. Cook the rice in water until half cooked (so aron rice). 2. Put galangal, bay leaves, salt and cooking oil into it (half-cooked rice or aron). Stir well. 3. Continue cooking the rice until it is completely cooked. 4. Ready to serve.
2. 1. In a frying pan, add all the serundeng ingredients and ground spices. Stir and cook until the water reduces. Correct the taste. 2. Continue cooking or roasting the serundeng until dry and brownish. Keep stirring until the grated coconut feels light. Lift. 3. Ready to serve.
3. 1. Heat some oil. Saute ground spices with cinnamon and nutmeg until fragrant. 2. Pour water and add white tofu. Stir gently and make sure the tofu is completely submerged in the water. 3. Add sweet soy sauce. Stir gently then adjust the taste. 4. Continue cooking the stew until the sauce thickens and reduces slightly. Lift. 5. Ready to serve.
4. 1. Heat some oil. Saute ground spices until fragrant. 2. Add carrots and cabbage. Cook until tender. 3. Add vermicelli and sweet soy sauce. Stir until evenly mixed and cooked. Lift. 4. Ready to serve.
5. 1. Beat the eggs with salt and pepper. 2. Egg omelet extends to the surface of the pan. Cook until cooked on both sides. Lift. 3. Let it cool then cut lengthwise. 4. Ready to serve.
6. 1. Arrange the rice on a serving plate. 2. Give serundeng, tofu stew, fried vermicelli and omelet. 3. Ready to serve.
7. 1. Adjust the amount of water for cooking rice to the type of rice usually used. 2. Use a frying pan with a wide surface when cooking serundeng, so that the serundeng results dry more quickly. 3. Use low heat when roasting the serundeng so that it dries evenly and doesn't burn. 4. Use low-medium heat when reducing the stew sauce so that the spices can penetrate into the tofu.