a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally. Add the rice, then cook until the rice becomes aron. Then turn off the stove.
b) Take a piece of banana leaves and put 2 tablespoons aron rice on a banana leaf, roll and then fold the top and bottom. Do it for all the materials. 2 cups each half cooked rice wrap and tie with string. Boil for 1 hour, then drain lift.
a) Cut vegetables, beans, cabbage, and spinach. Then wash along with bean sprouts. And then boiled until tender, drain and set aside.
b) Heat oil and saute onion seasoning and garlic until fragrant. Then add the red chili, cayenne pepper, and sauté until wilted orange leaves. Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended. Seasoning ready-mixed with boiled vegetables.
a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended. Add water and sugar, and cook until lightly browned coconut.
b) Add cooking oil, reduce the heat. Cook, stirring constantly until the spices to infuse.
a) Heat oil and saute ground spices until fragrant. Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)