In this article I will tell you about the typical Indonesian food that comes from Bengkulu, Indonesia. The name of this food is Rendang Lokan Mukomuko. Mukomuko is one of the regencies located in the north of Bengkulu bordering the city of Padang West Sumatera and Jambi. Mukomuko area directly adjacent to the Indian Ocean. Therefore this area has the potential of abundant marine wealth. Including shellfish of Lokan type. Lokan is a type of shellfish that lives in the estuary, the shell is a very hard layer of lime. Lokan shell size includes the largest shell compared to other species.
People from Mukomuko have long processed shellfish into foodstuffs. One of the famous is Rendang Lokan. How to cook like cooking beef rendang. Spices used like fried coconut, white onion, galangal, turmeric ginger, coriander, bay leaf, lime leaves, and lemongrass leaves. Rendang Lokan is a food that is often sought by tourists.
Rendang Lokan
Rendang Lokan has a delicious, spicy, and tasty flavor. Rendang Lokan is usually eaten with warm white rice. Rendang Lokan also sold in cans. For canned packaging, dry rendang lokan it is targeted can hold for one to two months by using a good preservative and allowed. This is how to cook rendang lokan :
Ingredients :
Lokan large, preferably a large size
3 pieces of old coconut, make thick coconut milk
15 pieces of red onion
8 pieces of Garlic
1 ounce of chilli red
Ginger
Galangan
1 teaspoon ground pepper powder
2 stalks lemongrass, crumble first
3 pieces of orange leaves
3 pieces of turmeric leaves
3 pieces of bay leaf
Salt and sugar
How to cook :
1. Puree the first onion and garlic, chilli, ginger and galangal.
2. Enter the thick coconut milk, lemongrass, lime leaves, bay leaves, salt and sugar, then stir until evenly, don't forget the turmeric leaves as well but torn first.
3. Wait until the coconut milk to boil and slightly remove the oil, then reduce the heat.
4. Combine the supplementary material into rendang seashell and stir until evenly distributed.
5. Try to keep stirring so that the rendang does not stick to the pan, wait until the rendang lokan change color and dry.
6. Rendang Lokan is ready to serve.
People from Mukomuko have long processed shellfish into foodstuffs. One of the famous is Rendang Lokan. How to cook like cooking beef rendang. Spices used like fried coconut, white onion, galangal, turmeric ginger, coriander, bay leaf, lime leaves, and lemongrass leaves. Rendang Lokan is a food that is often sought by tourists.
Rendang Lokan has a delicious, spicy, and tasty flavor. Rendang Lokan is usually eaten with warm white rice. Rendang Lokan also sold in cans. For canned packaging, dry rendang lokan it is targeted can hold for one to two months by using a good preservative and allowed. This is how to cook rendang lokan :
Ingredients :
Lokan large, preferably a large size
3 pieces of old coconut, make thick coconut milk
15 pieces of red onion
8 pieces of Garlic
1 ounce of chilli red
Ginger
Galangan
1 teaspoon ground pepper powder
2 stalks lemongrass, crumble first
3 pieces of orange leaves
3 pieces of turmeric leaves
3 pieces of bay leaf
Salt and sugar
How to cook :
1. Puree the first onion and garlic, chilli, ginger and galangal.
2. Enter the thick coconut milk, lemongrass, lime leaves, bay leaves, salt and sugar, then stir until evenly, don't forget the turmeric leaves as well but torn first.
3. Wait until the coconut milk to boil and slightly remove the oil, then reduce the heat.
4. Combine the supplementary material into rendang seashell and stir until evenly distributed.
5. Try to keep stirring so that the rendang does not stick to the pan, wait until the rendang lokan change color and dry.
6. Rendang Lokan is ready to serve.
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