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by: Agustiawan
F1021141001
Bubbor Paddas is a traditional
food of Sambas
District kalilmantan western
provinces. Bubbor paddas is food which there are many types of vegetables. Not all
of these vegetables come across regions
in Indonesia. Paddas
bubbor delicious taste
makes people addicted
to eating. The
food is very delicious
when eaten with
family and friends. You want to try ?? please refer to
the spices and how
to make it. Okay ??
Ingredients:
250 g of rice were washed
100 g coconut in half old scar
2 bay leaves
2 stalks lemongrass are crushed
2 cm galangal were crushed
2 L of water
Tetelan 150 g beef, cubed 1 ½ cm
100 g carrots, diced 1 cm
100g sweet potato, diced 1 sm
5 strands of long beans, cut into pieces
50 g of spinach leaves
50 g of leaves kesum *
Condiments, puree:
3 red onions
1 clove of garlic
1 red chilies
2¼ tsp salt
¼ teaspoon pepper
Complement:
100 g of fried peanuts
50 g fried anchovy
How To Make:
Roasted rice, grated coconut, bay leaves, lemongrass, coconut and galangal to turn brown but not burnt. Take the herb leaves, lift. Finely mashed rice and grated coconut. Set aside.
Boil water, tetelan boiled until cooked. Enter the spices and stir. Broth and cook until fragrant and stay 1½ L.
Enter sweet potatoes, carrots, and beans until half cooked. Add mashed rice, cook, stir so that the slurry does not scorch on the bottom.
Enter kesum leaf kale and cook until cooked, remove from heat. Stir well.
Sprinkle the topping ingredients and serve.
*) Leaf kesum: Plants of Southeast Asian origin which have a distinctive smell and taste spicy. Small leaf shape elongated, dark black. Can be found in the traditional market. If no, can be replaced with a basil leaf, but the aroma is somewhat different
250 g of rice were washed
100 g coconut in half old scar
2 bay leaves
2 stalks lemongrass are crushed
2 cm galangal were crushed
2 L of water
Tetelan 150 g beef, cubed 1 ½ cm
100 g carrots, diced 1 cm
100g sweet potato, diced 1 sm
5 strands of long beans, cut into pieces
50 g of spinach leaves
50 g of leaves kesum *
Condiments, puree:
3 red onions
1 clove of garlic
1 red chilies
2¼ tsp salt
¼ teaspoon pepper
Complement:
100 g of fried peanuts
50 g fried anchovy
How To Make:
Roasted rice, grated coconut, bay leaves, lemongrass, coconut and galangal to turn brown but not burnt. Take the herb leaves, lift. Finely mashed rice and grated coconut. Set aside.
Boil water, tetelan boiled until cooked. Enter the spices and stir. Broth and cook until fragrant and stay 1½ L.
Enter sweet potatoes, carrots, and beans until half cooked. Add mashed rice, cook, stir so that the slurry does not scorch on the bottom.
Enter kesum leaf kale and cook until cooked, remove from heat. Stir well.
Sprinkle the topping ingredients and serve.
*) Leaf kesum: Plants of Southeast Asian origin which have a distinctive smell and taste spicy. Small leaf shape elongated, dark black. Can be found in the traditional market. If no, can be replaced with a basil leaf, but the aroma is somewhat different
