How to make Peyek Kacang Hijau
material :
1kg rice flour (rose bran)
Three eggs with a bit of water, as long as it's not too runny
Five spoons of tapioca flour
Spice :
garlic
coriander
turmeric
aromatic ginger
salt
flavoring (can be spicy)
sliced lime leaves. Topping according to taste, I use green beans and peanuts.
How to make :
People say that making dents using green beans as a topping will be soft; even though you have soaked them for one day and one night, they still need to be fixed. So, if you believe the green bean topping must be soaked, you are wrong. Indeed, many people on YouTube say that if you soak the green beans, you are mistaken.
The truth is that the green beans are boiled. However, don't crush it if you grab it; the green beans must still look intact. You can cook it for around 10 to 20 minutes. Then, it will be soft. You can try it at home; God willing, Internewshub won't let you down.
How to make :
1. Grind the peyek spices as stated above. But don't grind the orange leaves, either. Because later we will put it in with flour.
2. Add rice flour, lime leaves
3. Put the spices into the basin. I use turmeric in this recipe to make the color good and not pale.
4. Add the eggs
5. Pour the coconut milk into a container
6. Stir all the ingredients that have been added to the container.
7. Heat the oil, then put the peyek into the frying pan. How to fry it a little bit! Please don't put it all straight into the pan; at least put one spoon in.
Then, you pour it on the sides of the frying pan. Don't cook eggs as you put them in the middle of the pan because this dent has its frying technique. The peyek is thin and wide. I usually make a peyek, take one scoop of rice, then pour it on the edge of the frying pan and gently pull it from left to right to spread evenly.
And if the dent is hot, it will peyek itself from the edge of the frying pan.
8. Wait until the peyek is cooked and ready to serve.
How to make peanut butter:
INGREDIENT 1:
- Rice flour 2kg
Tapioca flour/starch 2kg
Four eggs
Nuts 1kg
Whiting water four tablespoons
salt 5 tbsp
Flavoring 1 tbsp
Broth powder 1 tbsp
Granulated sugar 1 tbsp
Air 6000 ml
6 liters of oil for frying
Ground spices :
1. Garlic 16 cloves
2. Coriander 4 tbsp
3. 12 candlenuts
4. Turmeric 4 cm
5. 16 kaffir lime leaves
Ingredients:
(this is to make a minor peyek, namely 500 gr)
1. Rice flour 500 gr
2. Tapioca flour/starch 500 gr
3. 1 egg
4. 4 kaffir lime leaves (sliced)
5. Betel lime water 1 tbsp
6. Salt 1 1/4 tbsp
7. Flavoring 1/2 tsp
8. Broth powder 1/2 tsp
9. Granulated sugar 1/2 tsp
10. Air 1500 ml
11. 2 liters of oil for frying
Ground spices :
1. Garlic 4 cloves
2. Coriander 1 tbsp
3. Candlenut 3 items
4. Turmeric 1 cm
5. 4 kaffir lime leaves
How to make :
1. Blend all the spices above.
2. Put the flour in a container, then add the ground spices.
3. Add water little by little, and don't pour a lot of water right away
4. Add whiting water. Put the water in, okay?
5. Knead the ingredients that have been put into the container.
6. If everything is mixed well, you can add the eggs.
7. The water says 6000 ml, but not all is included. Because, of course, when we fry, the flour will thicken. So here, enter it little by little.
8. Heat the oil until it is boiling. And if the oil isn't hot yet, don't put it in or fry it first because the results won't be good.
9. Put the mixture into the pan when it's hot. Oh yes, remember to add toppings too. Frying remains the same; it must be on the frying pan's edge. You take one scoop of the mixture, then stick it on the edge of your face and spread it evenly.
Tips to ensure that the peyek don't stick to the pan: If you want to use the frying pan to fry the peyek, my advice is not to use it for cooking other foods. Whether it's just for stir-frying or cooking vegetables, don't do it! So make sure you have a special pan for frying only. God willing, it won't stick.
If you also use the frying pan to cook vegetables to fry the peyek, make sure the mixture sticks to the pan because there is salt and other spices, which will cause the dents not to turn out well.
The way to find out whether the peyek is cooked is to move the peyek in the pan if there are bubbles; that's a sign that the peyek is not yet cooked or dry.
If you fry peyek, you need to use a lot of oil.
Once the player is cooked, could you remove it?