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How to Cook Recipes Anyang Pakis North Sumatra Culinary

"Anyang Pakis North Sumatra Culinary,Anyang Pakis,How to make Anyang fern,Ingredients,North Sumatra Culinary,Medan is a city in the North Sumatra regio"

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Anyang Pakis North Sumatra Culinary


Dalgano Recipes -  Medan is a city in the North Sumatra region, which has many culinary delights. For example, Anyang ferns. This one dish is usually served during the month of Ramadan, as a special menu for breaking the fast. And served as a complement to the iftar menu, mainly as a friend of spicy porridge or it can be eaten directly with rice. This culinary has a taste that is not too spicy. So it is very suitable to be eaten during the fasting month. and also this culinary is very healthy. because it is made from ferns, which are healthy plants. If you want to taste the delicious Culinary of Anyang ferns, you can make them at home.


Recipes Anyang Pakis North Sumatra Culinary
Anyang Pakis


Ingredients:

  • 4 bunches of young ferns
  • 2 packs of bean sprouts
  • 2 limes
  • 4 packs of grated coconut
  • 200 grams of Ebi

Ground spices:

  • 16 cloves of red onion
  • 10 cloves of garlic
  • 12 pieces of red chili
  • 1 teaspoon coriander powder
  • 1 segment of young galangal
  • 2 teaspoons salt
  • 2 teaspoons of sugar

Minced Seasoning:

  • 4 lemongrass stalks
  • 4 lime leaves


How to make Anyang fern:

  1. Prepare all ingredients and spices to make Anyang fern menu
  2. Boil the fern that has been washed clean & brewed with hot water for the bean sprouts. Drain and set aside.
  3. Roast grated coconut with Ebi until brown.
  4. When it's cold, grind the roasted coconut and Ebi earlier in a blender to make it a bit smoother.
  5. Slice finely ground spices, then puree.
  6. Chopped lemongrass and lime leaves.
  7. Mix the ground spices, chopped herbs & grated Ebi coconut, then roasted and stirred together, remove from heat.

Presentation:

    Arrange the ferns & bean sprouts on a plate, then sprinkle with Ebi coconut with up seasoning. Stir the vegetables with the spiced Ebi coconut and then I steal it with a squeeze of lime juice on top to add to the taste.