Sizzle Your Day in Tandem with Calory Friendly Arem-Arem Gudeg

Outer part ingredients:

300 grams of rice

900 ml coconut milk from 1/2 coconut

 1 teaspoon of salt

1 bay leaf

 Ingredients for gudeg:

200 grams of young jackfruit, cut into small pieces

 1 teak leaf

1/2 cm galangal, bruised

 1 bay leaf

250 ml coconut milk from 3/4 coconut

250 ml young coconut water

3 duck eggs, boiled, peeled

Ingredients to grind at once:

4 shallots

2 cloves of garlic

2 candlenuts

1 1/2 teaspoon coriander

40 grams of brown sugar, shredded

 1/2 teaspoon salt

Ingredients for opor chicken:

1 chicken thigh upper and lower parts

1 bay leaf

1 lemongrass stalk, contused

1/2 cm galangal, bruised

250 ml coconut milk from 1/4 coconut

1/2 teaspoon salt

1/4 teaspoon granulated sugar

1/2 tablespoon of cooking oil for sauteing

Ingredients to grind at once:

2 candlenuts, roasted

1/2 teaspoon coriander, roasted

3 red onions

1 clove of garlic

1/8 teaspoon cumin

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1. Gudeg steps: Put all the ingredients in the pan. Stir well

2. Cook over low heat while stirring occasionally until the sauce dries and the seasoning is fully absorbed. Lift it up. Separate the eggs. Cut into 8 parts. Set it aside.

3. Opor chicken steps: saute the spices until fragrant. Add bay leaves, lemongrass, and galangal. Saute until fragrant. Insert chicken. Stir until it changes color.

4. Pour coconut milk, salt, and sugar. Stir until the chicken is cooked and tender. Lift it up. Shreds. set aside

5. Boil coconut milk, salt, and bay leaves while stirring until it boils. Add rice. Cook over low heat while stirring until it sinks in.

6. Take a pandanus leaf. Put the rice accordingly on top of it. Add warm, eggs, and chicken opor.

7. Wrap it by rolling it till it looks like a large wheel. Pin the stick. Steam over medium heat for 1 hour until it is fully cooked.