Skip to content Skip to sidebar Skip to footer
Home / how to make central java food / recipe latoh silong

How to Make Urap Latoh Typical Rembang

Post a Comment

Recipe for Urap Latoh from Rembang, Central Java, Simple, Special, Original, Delicious. If the typical Natuna latoh silong recipe is eaten raw or made raw and eaten with or with spicy green chilies, it feels fresher and more delicious, now if this latoh or sea wine is cooked in urap which tastes no less delicious eaten with a plate of hot or warm rice accompanied by side dish of fried fish or fried chicken. That is the specialty of this Central Java culinary.

Photo of Urap Latoh Recipe, Typical of Rembang, Central Java, Simple, Special, Original, Delicious
Image of Urap Latoh Typical of Rembang

Latoh is a type of seaweed that is one of the characteristics of Lasem batik, not only popular in cloth but also in the kitchen. Urap Latoh is a favorite food for residents of Lasem or Rembang, served with hot rice, it tastes really good.

According to the Central Java Provincial Library site, the Central Java Provincial Library and Archives Service. Urap is a term for chili sauce mixed with grated young coconut, while latoh is a type of seaweed that is green in color and is shaped like small balls (the size of a pin) at each end, like grapes, but tastes salty when eaten. Urap latoh is very suitable to be eaten during the day with liwet rice and fried tempeh. This latoh plant itself does not live much in sea water, but in the coastal sea of ​​Rembang City this plant is very fertile, so it becomes a separate marine product for fishermen in Rembang, Jepara and its surroundings.

Surely netizens can't wait to find out how to process latoh and latoh spices, a type of sea plant or seaweed that looks like sea grapes. It's easy. The following is a collection of secrets of various creations and variations of the processed urap latoh recipe, Rembang, Central Java, a special delicious dish complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling business business ideas. restaurants, food stalls and restaurants.

LATOH URAP RECIPES

INGREDIENTS :

  • 350 grams of fresh latoh, soak in water for 3 hours
  • 150 grams of short bean sprouts
  • 1 small bunch of basil, pick the leaves
  • 2 pieces of kaffir lime leaves, remove the bone leaves, finely sliced
  • 150 grams of grilled fish, shredded
  • 200 grams of grated young coconut

SEASONING FINE:

  • 2 cloves of garlic
  • 3 curly red chilies
  • 3 red chilies
  • 1 cm kencur
  • 1/2 tsp shrimp paste

HOW TO COOK URAP LATOH:

  1. Drain the latoh, chop coarsely. Mix with bean sprouts, basil, sliced ​​lime leaves, and grilled fish.
  2. Stir the grated coconut with the spices that have been mashed. Mix the spices with the vegetables, stir until blended.
  3. Serve for 4 people.
Location:

Post a Comment for "How to Make Urap Latoh Typical Rembang"