CENDOL HUNKWE BLEWAH (MUNGBEAN CENDOL CANTALOUPE)

Cendol Ingredients:

• 300 grams cantaloupe, mashed
• 1 pack mungbean flour
• 650 ml water
• 1/4 tsp salt
• 50 grams sugar

Complement Ingrdients:

• 1 piece avocado, scratching
• 6 pieces jackfruit, cut
• 200 grams black grass jelly, cut
• 100 grams fermented cassava, cut
• 150 grams green coconut, scratching
• 50 grams red pacar cina, boiled
• 1000 grams shaved ice

Sugar Syrup Ingredients:

• 250 grams sugar
• 1 sheet screwpine leaves
• 250 ml water

Coconut Milk Ingredients:

• 400 ml coconut milk ( 1 piece coconut)
• 2 sheets screwpine leaves
• 1/2 tsp salt

How to make Mungbean Cendol Cantaloupe:

1. Mix all cendol ingredients. Cook until boiling.
2. Pour batter into cendol mold. Put into bowl that contains with water and ice. Drain.
3. Sugar syrup: Boil sugar, screwpine leaves, and water use low heat until coagulate. Chill.
4. Boil all coconut milk ingredients until boiling.
5. Arrange cendol and complements. Serve with sugar syrup, coconut milk, and shaved ice.

GULAI KAMBING KACANG HIJAU (GOAT CURRY WITH MUNG BEAN)

Goat curry is delicious and full of vitamins. In order for rancidity in goat innards reduced, should be added ginger, bay leaves, orange leaves, galangal, and salt into innards stew and boiled each innards as separate so that the smell isn't blended.

Ingredients:

• 250 grams of mutton, boiled and cut into dice-shaped
• 250 grams ofgoat innards (lung, tripe, intestines) boiled then cuts
• 100 grams of mung bean
• 1 stalk of lemongrass, crushed
• 3 cm of galangal, crushed
• 2 sheets of bay leaves
• 4 cm of cinnamon
• 400 ml of liquid coconut milk (1/2 coconut)
• 600 ml of thick coconut milk (1 coconut)
• 2 tablespoons of cooking oil
• 1 piece of tomato, cuts into 8 part
• Fried onion, at sufficiently

Ground spices:

• 8 pieces of red onion
• 4 cloves of garlic
• 4 cm of turmeric, burn, peel
• 2 1/2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 3 pieces of candlenut
• 1/2 teaspoons of cumin
• 1/3 piece nutmeg
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted
• Salt, at sufficiently

How to make Goat Curry:

• Heat oil, saute spices pound, lemongrass, and bay leaves until smell.
• Put the mutton and goat innards, stir.
• Pour liquid coconut milk, cook until boiling.
• Add mung bean and cinnamon, stir and boiled back.
• Pour thick coconut milk, cook until boiling and cooked, lift.
• Pour goat curry with mung bean into the bowl, spread fried onion and slice of tomato. Serve.