Mini Tumpeng

500 gr rice, wash & put into rice cooker pot
1 btg Lemongrass, geprek
3 lbs of lime leaves
2 lbr Pandan Leaves, conclude
1 tsp Salt
650 ml Coconut milk from 1/2 btr coconut (the amount of coconut milk is like cooking ordinary rice)
5 cm Grilled turmeric, grated & squeezed together with coconut milk
3 cloves of garlic, puree
Oil for frying

1. Heat cooking oil, saute garlic until fragrant & slightly browned. Add coconut milk, lime leaves, pandan leaves & lemongrass. Cook until boiling while continuing to stir. Add salt, mix well. Taste correction
2. Pour the coconut milk into the rice. Stir well. Cook yellow rice until cooked. Once cooked immediately stirred, cover again & leave 15 minutes until cooked.
1. Heat cooking oil, saute ground spices until fragrant. Add lemongrass, galangal, ginger, bay leaf & lime leaves. Cook until the spices are cooked
2. Add coconut milk, tamarind water, ground pepper, salt, sugar & mushroom stock, mix well. Cook until it boils over low heat, while continuing to stir. Taste correction
3. Enter the ampelous liver, cook until the spices are absorbed. Add the potatoes, stir gently until the gravy dries. Lift

350 gr Potatoes, diced & dry fried
3 psg chicken gizzard liver. Boil until cooked with 2 bay leaves & 1 stalk of lemongrass. Remove & dice. Fry until brown
2 lbs bay leaf
1 stalk Lemongrass
3 lbs of lime leaves
2 cm Galangal, crushed
2 cm Ginger, crushed
1/4 tsp Pepper powder
1/2 Tbsp Tamarind Water
Salt, Sugar & Mushroom Broth as much
125 ml Thick Coconut Milk
Oil for frying

Fried chicken
Omelet
Balado Shrimp
Vegetable Urap
Cucumber
Chili shrimp paste
Solution: form the yellow rice cone on a serving plate, arrange the complements as well.