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Hello Kawan Mastah! Are you ready to learn how to make one of the most traditional and authentic dishes from Indonesia? Kapurung is a dish that originated from South Sulawesi and is made from grated cassava mixed with coconut milk, spices, and vegetables. In this journal article, we’ll guide you through the process of making kapurung step-by-step, so you can enjoy this delicious dish in the comfort of your own home.
What is Kapurung?
Kapurung is a traditional dish from South Sulawesi, Indonesia. It is made from grated cassava mixed with coconut milk, spices, and vegetables. The mixture is wrapped in banana leaves and then steamed until cooked. The resulting dish is soft and creamy with a savory and slightly sweet taste.
Ingredients for Kapurung
The ingredients needed to make kapurung are:
| Ingredients | Amount |
|---|---|
| Grated cassava | 500g |
| Coconut milk | 500 ml |
| Galangal | 3 slices |
| Lemongrass | 2 stalks |
| Kaffir lime leaves | 3 leaves |
| Red chili | 3 pieces |
| Shrimp paste | 1 tablespoon |
| Small eggplant | 2 pieces |
| Carrot | 1 piece |
| Cherry tomatoes | 10 pieces |
| Garlic | 5 cloves |
| Shallots | 5 pieces |
| Salt | to taste |
| Sugar | to taste |
Step-by-Step Guide to Make Kapurung
Here are the steps to make kapurung:
Step 1: Grate the Cassava
Peel and grate the cassava. Put the grated cassava in a bowl and set aside.
Step 2: Prepare the Vegetables and Spices
Thinly slice the galangal, lemongrass, and red chili. Crush the garlic and shallots. Cut the eggplant and carrot into small pieces. Set aside.
Step 3: Make the Spice Paste
Using a blender or mortar and pestle, blend the garlic, shallots, shrimp paste, and red chili until smooth. Set aside.
Step 4: Cook the Vegetables
In a pan, sauté the spice paste until fragrant. Add the sliced galangal, lemongrass, and kaffir lime leaves. Stir for a few minutes until fragrant. Add the coconut milk and stir until well blended. Add the eggplant, carrot, and cherry tomatoes. Cook until the vegetables are soft. Season with salt and sugar to taste. Set aside.
Step 5: Mix the Cassava with the Coconut Milk
Add the cooked vegetables and spice mixture to the grated cassava. Mix well until the cassava is well coated with the coconut milk and spices.
Step 6: Wrap in Banana Leaves and Steam
Take a piece of banana leaf and cut it into a square shape. Place about 2 tablespoons of the cassava mixture in the center of the leaf. Fold the leaf to form a square package. Repeat until all the mixture is used up.
Put the wrapped cassava in a steamer and steam for about 30 minutes until cooked.
Step 7: Serve Hot
Once cooked, remove the kapurung from the steamer and serve hot with rice or other side dishes of your choice.
FAQ
1. Can I use frozen cassava to make kapurung?
Yes, you can use frozen grated cassava if fresh cassava is unavailable.
2. Can I substitute other vegetables for the ones mentioned in the recipe?
Yes, you can use other vegetables of your choice. However, the traditional recipe calls for eggplant, carrot, and cherry tomatoes.
3. Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream instead of coconut milk. However, the resulting dish may be richer and creamier than the traditional kapurung.
4. How long can I store kapurung?
Kapurung can be stored in the refrigerator for up to 3 days. Reheat before serving.
5. Can I freeze kapurung?
Yes, you can freeze kapurung. Wrap the cooked and cooled kapurung in plastic wrap or aluminum foil and store in the freezer for up to 1 month. Reheat before serving.
Now that you know how to make kapurung, it’s time to gather your ingredients and start cooking! We hope you enjoy this traditional Indonesian dish as much as we do. Selamat makan, Kawan Mastah!