NASI BROKOHAN...RESEP ASLI DESAKU....

Today is Simbo, my mother came home from the hospital and we were helped by the neighbors to cook the menu Brokohan, which is a menu consisting of rice, urap, eggs, and botok, which will be shared with the nearest neighbors. It will also be prayed by Mr. Mutin as an expression of gratitude for the recovery for those who are sick. Let's cook the Brokohan rice menu recipe ala Desaku, Sragen, Pinggir, Central Java. Boil eggs, botok, and urap. First, boil 25 eggs. I add 1 tablespoon of salt to make it cleaner and more hygienic. Boil for about 10 minutes. Later, pour water after it is cooked, then peel it. I pour 100 grams of anchovies with hot water to remove the unpleasant aroma and also reduce the salty taste. Pour 100 grams of melinjo leaves with hot water to remove the fishy taste and shake. Set aside for later use. 250 grams of sliced green onions 200 grams of sliced lemongrass 200 grams of lemongrass 200 grams of sliced lemongrass 2 grated coconuts 250 grams of chili 100 grams of garlic 200 grams of shallots 100 ml of coconut water 100 grams of brown sugar 2 teaspoons of salt 1 teaspoon MSG Mix all the ingredients. Don't forget to taste it. Mix while squeezing to mix well. Add 2 teaspoons of broth powder. 250 grams of sliced green tomatoes 250 grams of sliced chili 250 grams of chili Mix while squeezing to mix well. Add bay leaves. Add 2-3 tablespoons of cooking oil. This is to make 50 pieces of botok. Steam for 30 minutes. After 30 minutes, the result is like this. Let's take a look inside. The result is like this. Botok Melanding is very delicious. Set aside the cooked botok. Let's make the seasoning. 200 grams of garlic 50 grams of galangal 250 grams of chili 30 pieces of kaffir lime leaves Mix well. This is to season 2 coconuts. Add the garlic. Kaffir lime leaves Kaffir lime leaves and chili. Don't use shallots. Mix well. Add 100 grams of shrimp paste. 100 grams of brown sugar 4 teaspoons of salt 1 teaspoon of MSG 2 teaspoons of broth powder 1 tablespoon of coriander powder Add 100 ml of coconut water. Mix well. Prepare 2 grated coconuts. This is half-ripe coconut. Don't use the ripe one. Mix well. The function of adding coconut water is not only to smoothen the seasoning, but also to make the aroma more delicious. After mixing well, prepare to steam. I wrap it in 4 parts. Steam for about 30 minutes. After 30 minutes, the result is like this. Let's see the contents. Like this. Boil the leaves of your choice. This is Kenikir. Then there are bay leaves or peanuts. Like this. There are bay leaves, peanuts. Then there are long peanuts. Toge. We mix this part first. We mix the chili with the seasoning. I add Chinese paste to make it more delicious. After everything is ready, we arrange it like this. This is rice, eggs, urap, and botok. Add red, white, and flower buds. This will be prayed by Pak Mutin in a simple kendurian or bancaan. This is very simple. The flowers are from the garden. This is the urap. It's called pucu here. Then we also make besen rice. Like this. There are besen, rice, and leaves. Then we put urap on top. Then boiled eggs. Then botok. This is the besen rice that will be divided into right, left, and next rows. That's all for today's recipe. The complete recipe, besides rice, is a menu for prayer or bancaan in the form of prayer or thanksgiving for people or families who are healthy and sick. Especially those who are sick at home. Thank you. Salam Kuliner Nusantara. Salam Melestarikan Budaya Nusantara. Salam Kuliner Manus.