How to make Kapurung typical Indonesian food in South Sulawesi
Kamis, 11 April 2019
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seasoningconcoction. Kapurung is food originating from Palopo, South Sulawesi. This food is famous and much loved and the way it is served is quite easy, but for friends who are not used to eating ordinary Kapurung are not interested because the shape is like mucus and chewy. For friends who have not tasted, let us learn together to make it, it's delicious how come the taste, especially served during the day.
For those of you who are not used to trying Kapurung it must feel strange about its shape. The technique of eating it also uses ways to make it more enjoyable. Very delicious when enjoyed is still hot or warm and the addition of chilli adds to your appetite increases. There are many mixed ingredients such as Vegetables, Mangoes, Shrimp, Anchovy and many more.
Also Read: A Collection of Cooking Vegetables Simple Tasty and Delicious for Families
Besides cooking, family cuisine is also sold in food stalls. The price is quite affordable, around 10 thousand for one portion. When gathering with friends, of course you can make it yourself because the capital needed is also not too large. What is unique is when making a Sago ball. Intrigued how to make it, please mother, see the recipe below.
How to make Kapurung, a typical South Sulawesi food
Ingredients :
The original sago from the tree and still fresh (if you don't find the original sago directly from the tree, you can use sago Tani which can be obtained at the supermarket)
Various vegetables (water spinach, shaved young sweet corn, banana flowers, finely sliced purple eggplant peeled and cut 1 cm away, spinach, 2 cm long beans, fern leaves - if any -)
Fruit tomatoes, small cut lengthwise
The young mangoes are shrunk
Red chili sliced in slices
Fresh anchovy (teri mirong in tegal) can also be replaced with fresh fish
Shrimp
Seasoning:
Fried peanuts 4 tablespoons
Salt
Garlic
Flavoring / masako
Big red chili slices sliced
Asam patikalla (kecombrang fruit that is shredded) if you don't find it, I usually replace it with tamarind juice and add the kecombrang flower stalk which is still soft
Sufficient pepper powder
Sambal
Tomato
Red cayenne pepper
Salt
½ teaspoon white sugar
Lime
All ingredients are ground until smooth, while the lime is only cut into two and the water is pressed into the chili
How to Make Kapurung Recipes:
Boil all vegetables until soft, drain
Make fish broth: Boil anchovy or broiled fish until soft, add one teaspoon of salt. Separate the fish and cooking water (broth) of the fish
Separate the fish and meat spines, then coarse shredded fish meat and mix again with the broth Mash the peanuts, garlic, salt until smooth Mix the spices in the fish broth. Add the large red chili sliced in a row. Add flavorings to taste. Boil seasoned broth until boiling
Make sago balls: Make sure the cooking tools are clean. When using fresh sago that is sold by residents who eat sago, make sure the sauce is really fresh, not the sago that has been damaged, because later the results will be reddish in color (see picture below)
Prepare 1 cup of sago flour, dissolve it in 2 cups of water
Simmer 2 cups of water in a skillet
Add the sago mixture slowly while continuing to stir until thickened
Lift
Prepare cold boiled water in the basin
While still hot, take one tablespoon of sago thickened, form a sphere with the help of a spoon and drop it in cold water
Do it until all the dough runs out
Drain the sago balls
Note:
Place sago balls in a bowl, add a mixture of boiled vegetables, flush with fish stock. Decorate on top with sliced tomatoes, chopped mango and boiled shrimp. Kapurung is ready to be served. Enjoy the typical Palopo food kapurung.
That's the recipe and how to make Kapurung, a typical food from Palopo, Toraja and Makassar. Please mother to make it yourself so that it feels more enjoyable. Don't enjoy it when it's cold because it's definitely different. Good luck and good luck mother.
For those of you who are not used to trying Kapurung it must feel strange about its shape. The technique of eating it also uses ways to make it more enjoyable. Very delicious when enjoyed is still hot or warm and the addition of chilli adds to your appetite increases. There are many mixed ingredients such as Vegetables, Mangoes, Shrimp, Anchovy and many more.
Also Read: A Collection of Cooking Vegetables Simple Tasty and Delicious for Families
Besides cooking, family cuisine is also sold in food stalls. The price is quite affordable, around 10 thousand for one portion. When gathering with friends, of course you can make it yourself because the capital needed is also not too large. What is unique is when making a Sago ball. Intrigued how to make it, please mother, see the recipe below.
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| How to make Kapurung |
How to make Kapurung, a typical South Sulawesi food
Ingredients :
The original sago from the tree and still fresh (if you don't find the original sago directly from the tree, you can use sago Tani which can be obtained at the supermarket)
Various vegetables (water spinach, shaved young sweet corn, banana flowers, finely sliced purple eggplant peeled and cut 1 cm away, spinach, 2 cm long beans, fern leaves - if any -)
Fruit tomatoes, small cut lengthwise
The young mangoes are shrunk
Red chili sliced in slices
Fresh anchovy (teri mirong in tegal) can also be replaced with fresh fish
Shrimp
Seasoning:
Fried peanuts 4 tablespoons
Salt
Garlic
Flavoring / masako
Big red chili slices sliced
Asam patikalla (kecombrang fruit that is shredded) if you don't find it, I usually replace it with tamarind juice and add the kecombrang flower stalk which is still soft
Sufficient pepper powder
Sambal
Tomato
Red cayenne pepper
Salt
½ teaspoon white sugar
Lime
All ingredients are ground until smooth, while the lime is only cut into two and the water is pressed into the chili
How to Make Kapurung Recipes:
Boil all vegetables until soft, drain
Make fish broth: Boil anchovy or broiled fish until soft, add one teaspoon of salt. Separate the fish and cooking water (broth) of the fish
Separate the fish and meat spines, then coarse shredded fish meat and mix again with the broth Mash the peanuts, garlic, salt until smooth Mix the spices in the fish broth. Add the large red chili sliced in a row. Add flavorings to taste. Boil seasoned broth until boiling
Make sago balls: Make sure the cooking tools are clean. When using fresh sago that is sold by residents who eat sago, make sure the sauce is really fresh, not the sago that has been damaged, because later the results will be reddish in color (see picture below)
Prepare 1 cup of sago flour, dissolve it in 2 cups of water
Simmer 2 cups of water in a skillet
Add the sago mixture slowly while continuing to stir until thickened
Lift
Prepare cold boiled water in the basin
While still hot, take one tablespoon of sago thickened, form a sphere with the help of a spoon and drop it in cold water
Do it until all the dough runs out
Drain the sago balls
Note:
Place sago balls in a bowl, add a mixture of boiled vegetables, flush with fish stock. Decorate on top with sliced tomatoes, chopped mango and boiled shrimp. Kapurung is ready to be served. Enjoy the typical Palopo food kapurung.
That's the recipe and how to make Kapurung, a typical food from Palopo, Toraja and Makassar. Please mother to make it yourself so that it feels more enjoyable. Don't enjoy it when it's cold because it's definitely different. Good luck and good luck mother.