Rujak Bulung typical of culinary Bali until now this traditional food is still being served and become one of the many sought after tourists while doing a typical culinary tour of Bali. This type of seaweed made rujak is usually a type of green seaweed.
Then raw fresh seaweed mixed with fried soybean with grated young coconut and chili sauce with the level of spiciness according to our taste, then doused with sauce pindang ready to serve with strips of ketupat. The combination of spicy, savory, slightly sweet and of course fresh complete presented in a typical portion of Rujak Bulung Seaweed.
Or for those of you who want to make their own at home following this recipe to make rujak bulung.
Rujak Bulung Material:
300 grams of bulung buni or fresh seaweed
1 tablespoon vegetable soup pindang
Water to boil
Coconut Seasonings:
¼ grains of burned coconut (grated)
1 cm galangal (grated)
Mix these two ingredients, add the sauce pindang. Set aside
Seasoning Rujak Bulung: 2 pieces of red pepper and rawit (according to the desired level of spiciness)
How to make:
mix cayenne pepper according to taste, add a little shrimp paste, salt and kencur.
After finely add 5 tablespoons sauce pindang and mix well.
Put fresh seaweed into the dish, mixed with 1 tablespoon grated coconut.
Flush with sauce pindang earlier, and ready to enjoy
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