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Nasi Gandul

Nasi Gandul Pati is a typical regional cuisine (coastal areas of Central Java, is the north coast of Java). However, it is said according to the story, which popularized the area in Pati gandul rice is Gajahmati village (south bus terminal Starch), which is commonly encountered words Nasi Gandul Gajah Mati. Although in the end were encountered gandul rice seller who does not come from the village Gajahmati still write the words on banners Gajahmati village where they eat. If traced the origin of the naming gandul rice, many versions argued about it.

The first version says that the name is a name given gandul rice from the buyer. First, in Pati, rice seller gandul peddle rice by using a pole that contains a cauldron (a rice soup gandul) on the one hand, and the basket of rice and rice gandul cutlery on the other side. Then, the pole was carried and sold so that the pole up and down in rhythm with the steps seller (both sides of this bamboo basket hung cauldrons of rice and gravy are hanging (Gandul). Therefore, the community then named him gandul rice.

The second version, the name is inspired by the way rice Gandul Gandul unique presentation of rice. The way of presentation: a plate that has been coated by banana leaves, then filled by rice, just after it was given gravy. Because such presentation, by the purchaser mentions that the rice and sauce was floating; hang (do not touch the plate).

The third version may advance only as a Pati public jokes. It is said that the seller (a man) who peddle rice by way around, wearing gloves. When the seller is sit and serve buyers, sellers gloves are exposed and visible genitals 'gondal-gandul'. Then, since that time people called the rice is rice gandul.

Nasi Gandul Recipe

Nasi Gandul is one of the typical dishes starch Central Java, which is where these dishes using basic ingredients buffalo meat. The cuisine is very similar to glance almost goulash, it's just that distinguishes it is located on the base material it uses.

Do not be discouraged if you have never enjoyed this gandul rice recipe, because here we want to share the recipe to make it. Now you no longer have to go deep into the rice starch to enjoy this gandul. Check out more guidance on how to make rice gandul below.

The materials needed to make rice gandul:

250 grams of meat Buffalo, then you cut into pieces shaped box

600 ml coconut milk ½ grains of Coconut

1 sheet leaves Greetings

2 cm galangal, then you crushed

1 stalk lemongrass, then you crushed

600 grams of rice

2 tablespoons oil for frying

Ground spices needed:

8 items Shallots

4 cloves Garlic

2 pieces Red Chili

1 cm Kencur

1 piece kluwek, then you take it

¼ teaspoon cumin

¼ teaspoon coriander

½ teaspoon pepper

1 tea spoon of salt

Well after you prepare all necessary materials and ingredients, please refer to how to make the rice starch is typical Gandul.

How to make a typical Gandul rice starch:

First you saute all the fine seasoning, then you also add the bay leaves, lemon grass and galangal until fragrant.

Then you enter the meat and stir until the meat changes color.

Then you pour the coconut milk and cook over low heat until the meat is tender and the sauce has thickened slightly.

Serve with white rice warm.

Well like that typical manufacturing process rice starch gandul this, please try it for yourself in the kitchen yes.

Good luck.

Soto Kemiri

Pati - Not complete it if the road to the town of Pati did not sample the local specialty called Soto Kemiri Pati, besides the typical food Nasi Gandul, Starch also has no less delicious dishes with Nasi Gandul. Soto was called rice dishes Pecan.

For those of you who like culinary nyesel will feel when fit to Pati do not try this one dish. hazelnut soup dish called because it is derived from one of the areas named sdesa Pecan starch.

If you live far from the town of Pati, do not worry, I will give some recipes for making Soto Kemiri I get from Pati.
Here's How to Make Soto Kemiri and Prescription:
Secret Recipes Soto Kemiri

The materials to be prepared are:

1/4 kg of chicken wash and soak with lemon juice so as not fishy.
4 lime leaves.
1 stalk celery
2 stalks lemongrass.
3 bay leaves.
100 ml coconut milk (can use instant coconut milk).
1 lemon cut into 8 pieces.
Sprouts / sprouts soaked in warm water.
Fried onions for topping.

Ground spices:

5 grains which has been roasted hazelnut.
5 spring onions.
4 cloves of garlic.
2 knuckle turmeric.
2 knuckle kencur.
1 vertebra finger ginger.
1/2 tsp cumin powder.
1/2 tablespoon pepper grains (can use pepper powder).
Salt and sugar to taste for seasoning.

And this is how to make it:

For the initial stage kemiri make soup is cooking water to boil approximately 1 liter, followed boil the chicken until berkaldu then add bay leaves to taste and do not forget to enter also leaves of lemon grass and orange leaves.

After that, saute ground spices that had been fried with a little oil separately, after emerging fragrance just input into the sauce the chicken meat stew.

Then add coconut milk stir until evenly so as not to break the coconut milk, then input also slices in gravy sotonya selidri leaves, which terakir serve immediately and do not forget sprinkle onions goren that adds a distinctive flavor and odor on sotonya.

Supplementary material:

1. The chicken that has been cooked with soup broth was fried until crisp then disuwir-suwir

2. Fry know until crisp and governance on a plate along with the chicken.

3. Serve at the table with slices of lime, bean sprouts / sprouts that have been soaked in hot water, and sliced celery to complement.

4. Create a chili sauce if like spicy (cayenne pepper, garlic and salt).

5. Add soy sauce bottled and prawn crackers if desired.

Good luck..