This North Kalimantan specialty is usually served during certain events such as welcoming guests or weddings. The distinctive taste of sliced coconut tubers and the savory MamaKoKo coconut milk make this dish even more delicious.
Ingredients:
- 1 1/2 kg coconut umbut
- 1 pcs MamaKoKo coconut cream
- 1200 ml water
Aromatic Spice Ingredients:
- 3 bay leaves
- 1 lemongrass stem
- 4 cm galangal
- 3 siung sliced shallots (fried onion)
Fine Seasoning Ingredients:
- 7 shallots cloves
- 3 cloves of garlic
- 9 red chillies
- 3 candlenuts
- 3 cm turmeric
- 1 tbsp coriander
- 6 tsp salt
- 1 tbsp brown sugar
- 2 tsp mushroom stock
How to Cook:
- Cut 1 1/2 kg of coconut tuber thinly, then boil for 20 minutes and add 2 tsp salt. Once cooked, remove and set aside
- Cut into small pieces 7 cloves of shallots, 3 cloves of garlic, 9 curly red chilies, 3 candlenuts, 3 cm turmeric, 1 tbsp coriander, and enough cooking oil, then puree using a blender.
- Fry 3 cloves of shallots sliced until brownish dry, once cooked then set aside.
- Prepare teflon to saute the spices that were mashed earlier, after boiling, add 3 bay leaves, 1 lemongrass stem, and 4 cm galangal. After it dries a bit, add the boiled coconut tuber. Then add 1200 ml of water, 6 tsp salt, 2 tsp mushroom broth, and 1 tbsp brown sugar.
- Stir until smooth, then cover the pot and repeat stirring occasionally again.
- After shrinking, add 1 pcs MamaKoKo coconut milk and stir again until evenly distributed, as well as correcting the taste.
- Wait to cook until the sauce has shrunk a bit.
- MamaKoKo-style coconut umbut is ready to serve
