CARA MEMBUAT KOLAK PODO PENDEM_How to make a compote of Podo Pendem

Kolak Podo Pendem (A Compote of Podo Pendem)

Untuk / To  : 5 porsi / 5 servings
1 porsi / serving  : 402 kalori / 402 calories
Protein : 3,6 gram / 3.6 grams
Lemak / Fat : 5,4 gram / 5.4 grams

Bahan :
- 250 gram singkong (kupas dan potong 1 s/d 1,5 cm)
- 250 gram ubi jalar merah (kupas dan potong dadu sedang)
- 250 gram talas ungu (kupas dan potong dadu sedang)
- 3 lembar daun pandan (simpulkan)
- 200 gram gula pasir
- 600 ml santan
- 1/2 sdt garam

Ingredients :
- 250 grams of cassava (peeled and cut into 1 or 1.5 cm)
- 250 grams of red sweet potato (peeled and diced medium)
- 250 grams of taro purple (peeled and diced medium)
- 3 pandan leaf (concluded)
- 200 grams of sugar
- 600 ml of coconut milk
- 1/2 teaspoon salt

Cara membuat :
1. Masak santan, daun pandan dan garam hingga mendidih sambil diaduk agar santan tidak pecah

2. Masukkan singkong dan talas (masak hingga setengah matang).

3. Masukkan ubi jalar merah dan gula pasir (masak kembali hingga matang dan santan agak mengental).

4. Siapkan mangkuk saji,tuangkan 1/5 bagian kolak.

5. Sajikan selagi hangat.

How to make it :
1. Cook the coconut milk, pandan leaves and salt to a boil while stirring so that milk is not broken

2. Enter the cassava and taro (cook until half cooked).

3. Insert the red sweet potato and sugar (re cook until cooked and slightly thickened milk).

4. Prepare a serving bowl, pour 1/5 of compote.

5. Serve while warm.

CARA MEMBUAT BUBUR WEDANG ANGSLE_How to make A Wedang Angsle Porridge

Wedang Angsle

Untuk / To  :  5 porsi / 5 servings
1 porsi / serving : 483 kalori / 483 calories

Bahan Isi :
- 100 gram kacang hijau (cuci, rendam, rebus hingga lunak tetapi tidak terlalu pecah)
- 5 buah putu mayang (siap pakai)
- 3 lembar roti tawar
- 150 gram biji delima (siap pakai)
- 5 sdm susu kental manis

Ingredients :
- 100 grams of green beans (dry, soaked, boiled until soft but not too breakable)
- 5 pieces Putu Mayang (ready to use)
- 3 pieces of white bread
- 150 grams of pomegranate seeds (ready to use)
- 5 tablespoons sweetened condensed milk

Kuah :
- 1 liter santan encer
- 100 gram jahe (memarkan)
- 2 lembar daun pandan (simpulkan)
- 150 gram gula merah
- 50 gram gula pasir

Curry :
- 1 liter of coconut milk diluted
- 100 grams of ginger (minced)
- 2 pandan leaf (concluded)
- 150 grams of brown sugar
- 50 grams of sugar

Cara Membuat :
1. Rebus santan, jahe, gula merah, dan pandan, dan gula pasir hingga mendidih dan keluar aroma.

2. Cara menyajikan sebagai berikut ;
- Putu mayang (paling bawah)
- Roti (lapis kedua)
- Kacang hijau rebus (lapis ketiga)
- Biji delima (lapis keempat)
- Kuah santan jahe (lapis kelima)
- Susu kental manis (paling atas)

3. Hidangkan hangat-hangat.

How to make it :
1. Boil the coconut milk, ginger, brown sugar and pandan, and sugar to a boil and out aroma.

2. How to present as follows;
- Putu Mayang (bottom)
- Bread (second layer)
- Green bean stew (third tier)
- Pomegranate seeds (fourth tier)
- Kuah ginger coconut milk (fifth layer)
- Sweetened condensed milk (top)

3. Serve warm.

CARA MEMBUAT BUBUR DELIMA (How to make Delima Porridge)

Bubur Delima
  Delima porridge

Untuk / To  :  5 porsi / 5 servings
1 porsi / serving   :  362 kalori / 362 calories
Protein  :  1,1 gram / 1.1 grams
Lemak / Fat  :  2,2 gram / 2.2 grams

Bahan :
Biji Delima
- 200 gram bangkuang (kupas, cuci,   dan potong dadu kecil)
- 25 gram gula pasir
- 1/2 sdt garam
- 300 ml air
- 200 gram tepung tapioka
- Pewarna merah rose secukupnya.

Ingredients :
Pomegranate seeds
- 200 grams Bangkuang (peeled, washed and cut into small cubes)
- 25 grams of sugar
- 1/2 teaspoon salt
- 300 ml of water
- 200 grams of starch
- Red dye rose sufficiently

Bubur :
- 750 ml air
- 200 gram gula pasir
-  1/2 sdt garam
-     2 lembar daun pandan (simpulkan)

Porridge :
- 750 ml of water
- 200 grams of sugar
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)

Saus Santan :
- 200 ml santan kental
- 1/2 sdt garam
-    2 lembar daun pandan (simpulkan)
-    1 sdm gula pasir
- 1/2 sdm tepung maizena (larutkan dengan sedikit air)

Santan sauce :
- 200 ml thick coconut milk
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)
- 1 tablespoon sugar
- 1/2 tablespoons cornstarch (dissolved in a little water)

Cara Membuat :
1. Biji Delima
    - Rebus 300 ml air dengan gula dan garam hingga mendidih.
    - Masukan irisan bangkuan (masak selama kurang lebih 15 menit)
    - Angkat dan tiriskan
    - Beri pewarna merah dan ratakan
    - Gulingkan diatas tepung tapioka hingga rata dan sisihkan.

2. Bubur
    - Rebus 750 ml air, 200 gram gula pasir, dan garam hingga mendidih.

3. Masukan biji delima sedikit demi sedikit kedalam rebusan air gula. Rebus hingga matang (biji delima hingga tampak mengapung dan transparan) dan kuah gula mengental.

4. Saus Santan
    - Rebus santan, gula, garam, dan daun pandan hingga mendidih sambil diaduk-aduk agar santan tidak pecah.
    - Tuangkan larutan tepung maizena, aduk dan masak hingga santan agak mengental.
    - Angkat.

5. Siapkan mangkuk saji, tuangkan bubur delima lalu beri saus santan di atasnya.

6. Sajikan selagi hangat.

How to make it :
1. Pomegranate Seeds
    - Boil 300 ml of water with sugar and salt until boiling.
    - Put the slices bangkuan (cook for approximately 15 minutes)
    - Remove and drain
    - Give the red dye and roll
    - Roll over tapioca flour until smooth and set aside.

2. Porridge
    - Boil 750 ml of water, 200 grams of sugar, and salt until boiling.

3. Put the pomegranate seeds little by little into the boiling sugar water. Boil until cooked (the pomegranate seeds to seem to float and transparent) and sugar sauce thickens.

4. Sauce Santan
    - Boil the coconut milk, sugar, salt, and pandan leaves to a boil, stirring, stirring so that milk is not broken.
    - Pour the cornstarch solution, stir and cook until slightly thickened milk.
    - Lift.

5. Prepare a serving bowl, pour the pulp of pomegranate and give a coconut milk sauce on it.

6. Serve while warm.