Menu

I work in ...

Continue

Your content is being adapted
based on your type of business.

Ingredients

+

Aromatics

  • Cinnamon Stick 5.0 g
  • Star Anise 3.0 g
  • Cardamom 2.0 g
  • Planta Margarine Chef 4.8kg 80.0 g

Blended Paste

  • Shallot Paste 40.0 g
  • Young Ginger Paste 25.0 g
  • Garlic Paste 15.0 g

Spices

  • Kurma Powder 10.0 g
  • Cumin Powder 2.0 g

Compliments

Salted Egg Crumble

Garnish

  • Fried Shallots 50.0 g
  • Local Parsley 50.0 g

Preparation

  1. Aromatics

    • Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
  2. Blended Paste

    • Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
  3. Spices

    • Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
  4. Compliments

    • Add in chicken, stir well and cook thoroughly. Then add in water and peanut. Bring it to boiled.
    • Add in rice, bring to boil until become starchy and stir consequence to avoid burning at bottom of pot.
    • Add in coconut milk. Season to taste.
  5. Salted Egg Crumble

    • Mix well all ingredients. Put in tray and covered with foil.
    • Steam bake in the oven for 15 minutes at 140 celcius.
    • Use as topping of Bubur Lambuk.
    • Garnish with fried shallot and local parsley.  
  6. Garnish

Menu
Products
Recipes
Courses
Cart