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Fresh Asian Egg Noodles (Mie Ayam Telur)
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  • About Me
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      [KBB#32 Rolls Nice] Love and Dotted Japanese Roll…

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      Ayam Goreng Saus Pedas

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      [MFM 2009] Veggie Spaghetti

      March 18, 2009

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      [KBB#32 Rolls Nice] Love and Dotted Japanese Roll…

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      November 24, 2012

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    Uncategorized

    Kanji Rumbi

    by Dewi Martha Indria December 8, 2007
    written by Dewi Martha Indria

    Description:
    Kanji Rumbi ini tuh bubur ayamny Aceh. Nyoba bikinnya sih sebenernya dah lama (bulan lalu klo g salah). Tp baru sempet posting skrg. Uhmm… Pertama kali bikin ini coz ngeliat postingan resepny kanji rumbi di MP kakakq yg ini. Trus tertarik krn keliatanny bikinnya gampang. Ternyata…. oo Oo oo… ribet frenz  Scara sy maklum aj sih, soalny ni kan masakan Aceh yg kaya akan bumbu.

    Saran dr kak Intan sih (scara qt anak kos), berasnya g usah disangrai aj, biar g ribet. Nah sy mah nurut aj sama saran kak intan Tp asliny resep yg sy jdiin patokan tu resep yg sy dapet dr site yg isinya resep2 smua (dapurbunda klo g salah, sy yo lali pisan ). Tentunya mengalami banyak perubahan kreatif (krn keterbatasan bahan) dr saya. Walhasil hasilny y agak2 aneh begitu, hehehe

    Sprt biasa.. penampakanny tak begitu memuaskan, tp rasanya alhamdulillah, enak eui Pastinya krn ni bubur isinya banyak rempah2ny dan ad jahe pisan, abis makan ni bubur rasanya anget. Yg paling sy suka y aroma rempahnya, harumnya itu lho….

    Notes from me:

    • Perbandingan antara beras ama air harus pas ya. Sy kmrn bikinny kykny airnya kurang, soalny jdny kyk bubur yg tak berkuah Klo katany seseorg yg dpt dipercaya (yg asli Aceh) klo bikin kanji rumbi tuh airny hrs agak banyakan krn yg dia tau kanji rumbi tuh rada2 berkuah gitu deh. Sy mah kagak mudeng, so maaf klo kali ni g begitu sukses…
    • Inget!! Bumbu yg dihalusin tuh dimasukin k dalam kain tipis dulu baru dicelupin k dlm bubur. Bisa sih sbnrny lgsng masukin stlh dihalusin tp bumbu halusny harus benar2 dlm keadaan yg super halus. Soalny klo g akn membuat penampakan bubur g bgt menarik. Pengalaman eui..
    • Krn pengetahuan sy ttg rempah2 g begitu banyak ya sy agak sedikit beribet wkt nyari bumbu2nya. Kyk peka sama adas. Sy g pake peka (lupa beli ). Trus adas tu trnyata penampakanny kyk jintan cm ukurannya lbh besar. So, jgn kebalik y antara adas sm jintan. Adas itu harumny jg lebih khas.

    Ingredients:
    Bahan :
    – 1/4 Kg beras (cuci dan rendam)
    – 1/2 ekor ayam cuci bersih
    – 250 gr udang rebus
    – Bawang goreng
    – Garam secukupnya

    Bumbu :
    – 1 sdm ketumbar
    – 1 sdt merica
    – 1 sdt adas manis
    – 3 buah peka
    – seruas jari kayu manis
    – 8 bawang merah
    – 1/2 ruas jari jahe
    – 1/2 buah biji pala
    semua bahan dihaluskan dan dibungkus dengan kain tipis.

    Directions:

    • Beras disangrai sampai kuning dan ditumbuk kasar.
    • Rebus ayam dan beras, hingga ayamnya empuk dan berasnya menjadi bubur.
    • Ayam empuk potong-potong bentuk dadu.
    • Kedalam rebusan bubur masukan bumbu yang sudah dibungkus, garam.
    • Setelah matang hidangkan dengan menabur ayam potong dadu,
    • udang rebus, dan bawang goreng.
    December 8, 2007 16 comments
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