Archipelago Cuisine Essay

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MENU SABANG MERAUKE Created by: Fransisca Chondro Gladys Priskilla Benny Melani Grace Violeta MPI 1B / 2013 Menu Sabang Merauke is a complete menu, it consists of an appetizer, soup, main course, dessert, and beverage. We choose this name because our menu is from a different province and island in Indonesia. For appetizer : Kerak telor from DKI Jakarta For soup : Soto Betawi from Jakarta For main course : * Nasi bakar bambu from Jawa Barat * Ayam betutu from Bali * Sayur bunga pepaya From Sulawesi Utara For dessert : Lappet from Sumatra Utara For beverage : Angling Darma from Jawa Barat APPETIZER Kerak Telor Recipe ( Rp 6.000) Ingredients: * 100gr of white glutinous rice, wash until clean, soak it in water for 24 hours (over night) to make it soft. * 1 tablespoon of wet Serundeng * 1 teaspoon of dried shrimp powder * 1 duck egg * ½ teaspoon of salt and spices mixed together * ½ teaspoon of pepper powder * Dried Serundeng * Fried onion Steps: 1. Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been soaked with water and flattened out. Cook for about 1-2 minutes. 2. Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder. 3. Add 1 duck egg onto the sticky rice and add some mixed seasoning (½ teaspoon of salt and spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat until slightly dry. 4. After a couple of minutes, turn over the egg crust and transfer from the pan to a plate. Spread some dried Serundeng and fried onions on top as a finishing touch. Voila, Kerak Telor is ready to be served. SOUP Soto Betawi (Rp 10.000) Ingredients : 500 gr beef 2000 ml water 1/2 nutmeg 3 grain of cloves 5 cm cinnamon 4 sheets of orange leaves 2 tsp salt 1 tbsp oil 250 ml coconut

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