Rengginang one of the traditional foods of Java that has been consumed as a snack for a long time. originally a food made from leftover rice that does not run out, and instead of wasted food are dried in the sun and then fried so that it becomes a kind of cracker served as friends and dishes on the main menu while relaxing. You can make yourself rengginag diruumah. Here's the recipe:
Here's the recipe from a variety of flavors and versions:
Recipes rengginang
Ingredients :
250 grams of glutinous rice, wash and soak in water for 1 hour
1 tsp salt
1 tsp sugar
100 ml water
Spices:
2 cloves of garlic
1 teaspoon shrimp paste fuel
How to make Rengginang:
Steamed glutinous rice, at least 15 minutes. Set aside.
Mix the spices, salt, sugar, and water. Stir well. Boil until boiling. Add glutinous rice. Stir until absorbed.
Steamed for at least 30 minutes or until cooked.
Lift and shape according to taste, then place it on top of winnowing. Drying.
After the dry side, behind rengginang to dry evenly.
Fried in cooking oil that has been heated over medium heat until cooked.
Recipes Rengginang
Ingredients :
2 kg of glutinous rice, wash and soak in water overnight, drained
400 ml coconut water
food coloring to taste, color according to taste
500 ml oil for frying
Blend:
20 cloves garlic
2 teaspoons shrimp paste
1 ½ tablespoon salt
2 teaspoons seasoning veal flavor bouillon powder, ready-made
4. RECIPES rengginang CASSAVA / SINGKONG
Ingredients :
2 kg of cassava
3 cloves garlic, crushed
flavoring to taste
salt to taste
How to make rengginang singkong / cassava
Sweet potatoes peeled, washed and shredded, then pressed and deposited. After the sediment was separated, the water is removed. Sari starch is mixed into potato grater, then dried for 1 day.
Mix the potato with other ingredients.
Print with pedestal plastic cups and steamed, then dried until dry and after the dry fried and drained 1 night.
Rengginang is one of the typical snacks of Yogyakarta area. Rengginang which is one type of crackers that have a distinctive shape that is still in the form of processed grains of glutinous rice and glutinous rice formed from sun-dried and dried in the sun and then subsequently fried. There are many kinds of creations darirengginang, there are given a taste of salty and too sweet. And there are also creations darirengginang with dried shrimp or shrimp paste flavor.
Ingredients :
1. ½ kg of white sticky rice (Wash and clean, soak for about 1 hour).
2. 1 tablespoon sugar.
3. 1 tablespoon salt.
4. 2 cup cooking water.
The materials that are:
1. 4 cloves of garlic.
2. 1 tablespoon shrimp paste (fuels).
How to make :
First steamed glutinous rice for about 20 minutes then remove and drain.
Next prepare a small bowl and enter rengginang ingredients are mashed with sugar, salt and cooking water and stir the batter until well blended.
Next enter the steamed glutinous rice into the basin of the seasoning mixture earlier. Stir in seasoning evenly and let stand until the water dries up and the flavors to infuse. After that, cook the dough and steamed until cooked then remove and drain.
Then take a pinch of glutinous earlier, and then a flat shape according to taste. Next, put on winnowing all the dough has been formed.
Rengginang basking in the sun to dry evenly on each side for 1-2 days in order rengginang more crispy after frying.
After drying, prepare a skillet and heat the oil and fry rengginang until cooked, then remove and drain.
Enter rengginang already fried into jars to keep them crisp.
Ingredients :
250 grams of glutinous rice, wash and soak in water for 1 hour
1 tsp salt
1 tsp sugar
100 ml water
Spices:
2 cloves of garlic
1 teaspoon shrimp paste fuel
How to make Rengginang:
Steamed glutinous rice, at least 15 minutes. Set aside.
Mix the spices, salt, sugar, and water. Stir well. Boil until boiling. Add glutinous rice. Stir until absorbed.
Steamed for at least 30 minutes or until cooked.
Lift and shape according to taste, then place it on top of winnowing. Drying.
After the dry side, behind rengginang to dry evenly.
Fried in cooking oil that has been heated over medium heat until cooked.
Recipes Rengginang
Ingredients :
2 kg of glutinous rice, wash and soak in water overnight, drained
400 ml coconut water
food coloring to taste, color according to taste
500 ml oil for frying
Blend:
20 cloves garlic
2 teaspoons shrimp paste
1 ½ tablespoon salt
2 teaspoons seasoning veal flavor bouillon powder, ready-made
4. RECIPES rengginang CASSAVA / SINGKONG
Ingredients :
2 kg of cassava
3 cloves garlic, crushed
flavoring to taste
salt to taste
How to make rengginang singkong / cassava
Sweet potatoes peeled, washed and shredded, then pressed and deposited. After the sediment was separated, the water is removed. Sari starch is mixed into potato grater, then dried for 1 day.
Mix the potato with other ingredients.
Print with pedestal plastic cups and steamed, then dried until dry and after the dry fried and drained 1 night.
Rengginang is one of the typical snacks of Yogyakarta area. Rengginang which is one type of crackers that have a distinctive shape that is still in the form of processed grains of glutinous rice and glutinous rice formed from sun-dried and dried in the sun and then subsequently fried. There are many kinds of creations darirengginang, there are given a taste of salty and too sweet. And there are also creations darirengginang with dried shrimp or shrimp paste flavor.
Ingredients :
1. ½ kg of white sticky rice (Wash and clean, soak for about 1 hour).
2. 1 tablespoon sugar.
3. 1 tablespoon salt.
4. 2 cup cooking water.
The materials that are:
1. 4 cloves of garlic.
2. 1 tablespoon shrimp paste (fuels).
How to make :
First steamed glutinous rice for about 20 minutes then remove and drain.
Next prepare a small bowl and enter rengginang ingredients are mashed with sugar, salt and cooking water and stir the batter until well blended.
Next enter the steamed glutinous rice into the basin of the seasoning mixture earlier. Stir in seasoning evenly and let stand until the water dries up and the flavors to infuse. After that, cook the dough and steamed until cooked then remove and drain.
Then take a pinch of glutinous earlier, and then a flat shape according to taste. Next, put on winnowing all the dough has been formed.
Rengginang basking in the sun to dry evenly on each side for 1-2 days in order rengginang more crispy after frying.
After drying, prepare a skillet and heat the oil and fry rengginang until cooked, then remove and drain.
Enter rengginang already fried into jars to keep them crisp.
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