GEBLEK
Traditional foods are foods that were
consumed throughout history before the modernization and industrialization of
the food supply. Geblek which is a traditional food from Purworejo & Kulonprogo could be alternative snack recipes when you
are bored with the recipe you usually make. Even for those of you who are
wandering out the area of Purworejo and Kulonprogo, this recipe can be a longing remedy will be home. Geblek most delicious eaten while
still warm plus warm tea, because while still warm, the taste is delicious and
chrispy but if it is cold will be soft
because the basic ingredients of making this geblek is tapioca starch or kanji.
Actually, the form of this geblek almost
the same as cireng traditional food from West Java, which distinguishes only the composition. Well, this is the following recipes and how
to make Geblek.
Tools
• Wok, Sotil or serok
• Gas stove
• Pans, trays
• Place stirring dough and spoon mixer dough
• Cobek and ulekan
Ingredients
• 1/4 coconut or 2 ounces of coconut
• 1/2 tablespoon coriander.
• Flavoring taste to taste
• 5-8 cloves of garlic
• Salt taste to taste
• 0.5 kilo gram of starch
• Sufficient water for the above dough
• 2 liters Water is used to boil the dough
• Cooking oil
How to Make Geblek
1. Milled or mashed all the spices that have been prepared earlier (garlic, coriander, salt, flavor)
2. Then boil 2 liters of water until boiling
3. Stir or pour between the starch and the grated coconut water.
4. Add water that has been ripe little by little do not get too soft.
5. Enter the spice that has been pounded into kanji flour dough and grated coconut water earlier
6. Divide the dough into three parts to make it easier when put into boiling water.
7. Form one of the dough that has been divided into three had become round. then put the dough into boiling water while still boiling earlier.
8. Boil the dough for 3 minutes then remove it.
9. Place the dough on a boiled tray or stamp, wait until the dough cools
10. After the cold, cut into pieces using knives until all decompose and after disjointed wait a minute until the heat slightly reduced.
11. Then knead the dough that has been cut before the cooking and the middle part gets flat. Continue until there is no sticky starch
12. Then form the dough into like lontong with longitudinal cylinder 10 cm in diameter.
13. Then cut the dough into small pieces with a length of about 2-3 cm.
14. Twist or knead again (make small cylinder) small part to the size of thumb.
15. Then the shape becomes a number 8.
The Last Step of Making Geblek
1. Fry the dough (8)
2. Fried until dry or to taste
3. Drain until the oil is reduced
4. Geblek ready to serve.
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