Spicy Cob Suir

Ingredients

• 2 pindang cobs, wash clean, remove the thorns, shred (I don't fry it first, but if you want to fry it before cooking it's okay)
• 1 Petai board
• A handful of basil leaves
• 1/2 jaggery, thinly sliced ​​(or to taste)
• 1 tbsp sweet soy sauce (or to taste)
• Salt to taste

Subtle Seasoning Ingredients

• 10 red onions
• 4 cloves of garlic
• 10 red chilies
• 6 bird's eye chilies
• 1 big red chili
• A handful of turmeric
• A piece of ginger
• As much as kencur

Cemplung Seasoning

• 4 lime leaves, torn the edges
• A thumb of galangal
• 2 lemongrass stalks
• 1 bay leaf

Note

• I don't add water in cooking this cob suir because I like the results that tend to be dry.
• If you want a wetter result that sucks, you can add enough water after the cobs enter the seasoning

How to make

• 1. Puree the ground spices
• 2. Heat a frying pan, add cooking oil, add the ground spices. Stir for a while
• 3. Enter all the spices, stir until wilted
• 4. Enter the petai, stir until wilted
• 5. Add salt and brown sugar, mix well
• 6. Enter the cobs, mix well
• 7. Enter the sweet soy sauce, mix well
• 8. Add basil, stir briefly
• 9. Taste correction and serve

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