foto: Instagram/@foodishpedia
Brilio.net - Palembang's typical burgo is usually consumed as a breakfast menu . Not without reason, this dish is delicious, savory and filling.
The following is a typical Palembang burgo recipe , published by BrilioFood from Instagram @foodishpedia.
photo: Instagram/@foodishpedia
Material:
- 500 gr rice flour
- 1 tbsp whiting water
- 1 liter of water
- 2 full spoons of sago tani
- 1 tbsp salt
Soup ingredients:
- 1 1/2 liters of water
- 1/2 kg snakehead fish
- 3 bay leaves
- 2 tablespoons sugar
- 3 bruised lemongrass stalks
- 4 tablespoons cooking oil
- 750 coconut milk
- 2 tbsp salt
- 1 tsp royco
Ground spices:
- 10 red onion cloves
- 4 cm galangal
- 6 cloves of garlic
- 6 roasted candlenuts
- 4 cm turmeric
- 4 cm ginger
- 1 tbsp roasted coriander
Sour sauce:
- 10 curly red chilies
- 8 cloves of red onion
- 3 tablespoons sugar
- 6 bird chilies
- 5 cloves of garlic
- 100 ml tamarind water
- 1 piece of brown sugar
- 2 tbsp salt
Complementary:
- shrimp crisp
- boiled eggs
- fried onions
How to cook:
1. Mix rice flour, salt, sago, whiting and water. Stir well until the mixture is runny.
2. Heat the steamer, add the mixture.
3. Saute ground spices, add snakehead fish meat, lemongrass and bay leaves.
4. Heat the water and coconut milk mixture. Add the ground spices, stir well. Add sugar, salt and seasoning.
5. To make chili sauce, blend all the chili ingredients. Saute until slightly dry, pour in the tamarind water, add sugar, salt and brown sugar. Wait a bit to dry then lift.
6. Cut the burgo into pieces, pour over the chili sauce. Serve with boiled eggs, fried onions and crackers.
(brl/lea)
