Lontong Manggul

Ingredients

• 1400 ml coconut milk from 1 coconut
• 25 gr rice flour
• 50 g prawns were already disposed of the head and skin, rough chopped
• 2 sheets of orange leaves
• 1/2 segment index finger Cinnamon
• 2 Clove bud
• rice cake
• Fried onions

Softened seasoning :

• 3 cloves garlic
• 3 grains Onion
• Third segment index finger Turmeric
• 1/2 segments thumb Lengkuas
• 1 thinly sliced ​​ginger
• 1 slice Kencur
• 1 tsp coriander Peres
• Secubit Jintan (little well)
• 2 large red buahCabe cored
• 1 tsp salt (to taste)

Step

1. Dissolve the rice flour with coconut milk portion of the recipe (approx 200ml), set aside.
2. Combine and mix the shrimp with spices. Set aside.
3. Boil the remaining coconut milk, coconut milk while stirring so as not to break. After the milk boiling, add the shrimp and spices together lime leaves, cloves and cinnamon. Stir constantly until it returns to a boil.
4. Let it boil a while so that the shrimp was overcooked. After that (do not forget to keep stirring) enter a solution of rice flour little by little. Stir constantly until it returns to a boil. Continue stirring until thickened it for at least 8-10 minutes.
5. Correction taste, turn off the heat. It is imperative Well ... after the fire was turned off to stop stirring (stop altogether), leave it until lukewarm temperature. It aims to set the dough, still thick not watery.
6. Once the temperature has been really down, 'custard' has been set can only be served.
7. Presentation: slices of cake corresponding portion, flush with the 'custard' manggul, sprinkle with fried onions. If you like spicy may also sown thinly sliced ​​chili.

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