Name: Orange leaf Kemuning
Yield: 10
Ingredients: 300.0ml Water; 170.0g Tapioca Flour; 15.0g Garlic, finely grated; 10.0g Leeks, sliced; 20.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 4.0g Coriander Powder; 8.0g Orange leaves, sliced; 20.0g Celery Leaves (Sliced); 30.0g Royco Bumbu Kuning Serbaguna 600g; 150.0g Tapioca Flour 1; 100.0g Tapioca Flour 2; 20.0g Fried Garlic; 100.0g Cooked shrimp crackers; 60.0g Cooked peanuts; 2.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 200.0g Fried peanuts, ground; 50.0g Ground curly red chili; 5.0g Garlic, grounded; 100.0g Oil; 60.0g Brown sugar, fine comb; 5.0g Orange Leaves; 30.0g Knorr Mashed Potato 4kg; 60.0g Tamarind Water; 200.0g Water; 4.0g Royco Bumbu Pelezat Rasa Ayam 1kg

This unique dish brings the fresh scent of kemuning intertwined with a hint of citrusy lime leaves, creating a distinctive and refreshing flavor. It is perfect for your restaurant if you want to offer a unique vegetable menu

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Preparation

Ingredient 1
1. Mix the dough ingredients 1 until evenly distributed
2. Sharpen until thickened and cooked
3. Pour into tapioca flour, mix well
4. Mold the dough and coat it with tapioca flour 2
5. Fry 180°C until cooked
Koya Peanuts :
1. Chop the koya peanut ingredients, until smooth
Peanut sauce:
1. For peanut sauce, cook garlic and curly red chili
2. Add other ingredients, slowly cook until cooked and thickened
TIPS: Until the last smear process, kemuning can be frozen. Maximum storage in frozen state, 4 days. Defrost Kemuning up to 4°C, fry 180°C until cooked

Orange leaf Kemuning

Ingredients

Orange leaf Kemuning

Ingredient 1

Koya Peanuts :

Peanut sauce:

Ingredient 1

Koya Peanuts :

Peanut sauce:

Preparation

Ingredient 1

Koya Peanuts :

Peanut sauce:

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