Nasi Ambeng Selangor



“Food is not rational. Food is culture, habit, craving and identity.”

Jonathan Safran Foer –
ORIGINAL OF NASI AMBENG

This rice is provided by Javanese descent next to the Malaysian West Coast during banquets such as the feast of the spirit (Tahlil) and the thanksgiving feast. In ancient times, this rice was put into molds or containers before serving. With this, this rice will be chewy and not easily scattered. Which makes this unique Ambeng rice is the side dishes of Tempe, Crispy, Rempeyek, Coconut, Mee or Fried Bihun, chicken and other appetizers including fruits. They are all placed on rice with a banana leaf and a tray.
Each meal is for 4 people. Usually they are the heads of each family. Originally the rice was not eaten. It’s just a touch of taste. Then it is divided into four and packaged to take home as a blessing (a hand) to a family waiting in the house. The symbolic of the preparation of rice is to save the cost and work of the functions. In addition, the practitioner of rice can believe that this practice can bring harmony or happiness in the family.
Share Together in 1 Tray. Normally at the feast Tahlil.

RECIPES OF NASI AMBENG

MATERIALS:

  • White rice
  • Chicken cooked in soy sauce
  • Mee fried
  • Coconut negotiation
  • Make fried tempeh

1) MEE GORENG JAWA

INGREDIENTS:

Yellow pack 2 packs
Taugeh (likes to drink)
Place sauce and sugar for sweet
Soy sauce (somewhat)

MATERIAL FOR THE MACHINE


5 pieces of onion
7 cloves garlic
2 dried fruit dried (spicy)
1 sdb of black pepper (blended until smooth)
1 sdb of dried prawns
Stir fry the ingredients to perfumes with some oil. Add noodles and soy sauce, sauces, sugar and salt to taste. Add bean sprouts. Stir until half wilted and removed.

1) MEE GORENG JAWA

INGREDIENTS:


Yellow Mee (2 packets)
Taugeh
Put sauce and sugar for sweet
Soy sauce

DIMENSIONAL MATERIALS

5 pieces of onion
7 cloves garlic
2 dried fruit dried (spicy)
1 tbsp of black pepper (finely chopped)
1 tbsp dried prawns

Stir fry the ingredients to perfumes with some oil. Add noodles and soy sauce, sauces, sugar and salt to taste. Add bean sprouts. Stir until half wilted and removed.

2) COOKING OF COCONUT

INGREDIENTS:

A coconut is grated
Material for the machine
1 pick sweet cumin
1 clove of cumin
3 tablespoons coriander
4 lemongrass stems
1/2 inches is gated as big as thumb
1/2 inch ginger
4 cloves garlic
4 shallots
2 tbsp dried peppers
1/2 inch turmeric life (freshly made fresh)
2 tbsp dried prawns

Javanese acid mixed with boiled water with 2 sdb of water (concentrated)
Sugar and salt to taste.

All the above materials are machined so smooth

HOW TO PROVIDE:

  1. Fry coconut without oil until the coconut is slightly yellowish. This is so that serunding is durable and not stale.
  2. Stir the ingredients in the machine until dry. Add in brown sugar until sugar is crushed.
  3. Add salt and salt water. Leave on low heat until it is quite thick.
  4. Add the fried coconut. Mix well about 5 minutes. Can be lifted.