Masakan Madiun Resep Burgo ( Rice Flour Steamed Rolls With Savory Sauce Recipe ) Khas Indonesia -

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Artikel : Masakan Madiun Resep Burgo ( Rice Flour Steamed Rolls With Savory Sauce Recipe ) Khas Indonesia
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Masakan Madiun Resep Burgo ( Rice Flour Steamed Rolls With Savory Sauce Recipe ) Khas Indonesia

Burgo adalah salah satu penganan yang berasal dari kota Palembang, dibuat dari adonan tepung beras yang dikukus menyerupai lembaran-lembaran tipis mirip seperti kulit dimsum. Setelah matang lembaran tersebut dilepas dengan cara menggulungnya. 

Disajikan dengan kuah santan yang rasanya gurih, campuran kuahnya bisa menggunakan udang rebon atau ebi. Dan alternatif yang lain bisa menggunakan ikan giling atau suwiran ikan yang sudah dikukus terlebih dahulu, biasanya saya suka menggunakan kedua cara tersebut untuk membuat kuah burgo. 

Rasanya lebih mantap dan gurih kalau menggunakan suwiran daging ikan, tetapi tetap sesuai selera anda masing-masing ya :D

Burgo salah satu makanan khas kota Palembang.

Berikut Bahan dan cara membuatnya 

Bahan - bahan :

• 250 gram tepung beras
• 30 gram tepung terigu
• 3 sdm udang rebon / ebi
• 6 gelas santan kental
• 6 siung bawang merah
• 3 siung bawang putih
• 1 sdt ketumbar
• 1 sdt merica
• Air secukupnya
• Bawang goreng secukupnya
• Daun bawang, di iris tipis
• Garam dan Gula secukupnya
• Minyak sayur secukupnya

Cara Membuatnya :

1. Campur 250 gram tepung beras dan 30 gram tepung terigu, aduk rata
2. Tambahkan 2 sdt garam halus dan air secukupnya, aduk rata hingga tepung larut dan encer
3. Panaskan kukusan, olesi loyang segiempat dengan minyak menggunakan kuas lalu kukus sebentar
4. Tuang 1 sendok sayur adonan tepung beras ke dalam loyang yang sudah panas lalu ratakan
5. Kukus 7 - 10 menit atau hingga lembaran tepung berubah warna lalu angkat dan masukkan loyang yang lainnya, lakukan berulang-ulang hingga adonan habis
6. Untuk kuah : Haluskan 6 siung bawang merah, 3 siung bawang putih, 1 sdt ketumbar dan 1 sdt merica, sisihkan
7. Sangrai 3 sdm udang rebon hingga kekuningan, sisihkan
8. Masak 6 gelas santan kental, masukkan udang rebon yang sudah disangrai bersama bumbu-bumbu yang sudah dihaluskan, masak hingga santan mendidih sambil terus diaduk-aduk
9. Kecilkan api kompornya, lalu tambahkan garam dan gula secukupnya dan angkat
10. Untuk menyajikan, potong-potong burgo lalu tuangi dengan kuah santan dan taburi bawang goreng dan daun bawang

Hidangan burgo ini terasa ringan tetapi mengenyangkan, biasanya di santap pagi hari untuk sarapan.

Ada teknik yang saya gunakan agar mudah melepaskan lembaran burgo yang masih panas dari loyang adalah dengan cara merendam spatula yang saya gunakan dengan air dingin biasa, kemudian jika masih terasa lengket ketika menggulungnya. Basahi spatula sedikit demi sedikit selama proses penggulungan.

Dengan kuah gurih yang menggunakan santan kelapa dicampur dengan udang rebon atau suwiran daging ikan, pokoknya maknyusss.... :D

Lembaran burgo yang agak tebal akan mengakibatkan pecah dan rusak ketika digulung, oleh karena itu sebaiknya tuang sedikit demi sedikit adonan tepungnya hingga membentuk lembaran tipis saja. So, Enjoy Your Cooking Mom :D 

Rice Flour Steamed Rolls With Savory Sauce Recipe

Burgo is one of the snacks that come from the city of Palembang, made from steamed rice flour dough resembles thin sheets much like dimsum skin. Once cooked, burgo sheets are removed by rolling.

Served with coconut milk that tastes savory, mix the sauce could use rebon or ebi. And other alternatives can use minced or shredded fish that steamed before, usually I like to use both methods to make burgo sauce.

It feels more solid and tasteful when using shredded fish meat, but still fit with each your taste ya : D

The following ingredients and how to make

Ingredients :

• 250 grams of rice flour
• 30 grams of wheat flour
• 3 tablespoons dry rebon / dry ebi
• 6 cups thick coconut milk
• 6 cloves of red onions
• 3 cloves of garlic
• 1 tsp coriander
• 1 tsp pepper
• Enough water
• Fried onions to taste
• Leeks, thinly sliced
• Salt and sugar to taste
• Vegetable oil to taste

How To Make :

1. Mix well 250 grams of rice flour and 30 grams of flour
2. Add 2 tsp fine salt and enough water and stir until flour dissolve and dilute
3. Preheat the steamer, basting a rectangular baking pan with oil using brush then steamed for a while
4. Pour 1 tablespoon vegetable rice flour batter into the hot baking sheet and flatten
5. Steam for 7-10 minutes or until the flour sheets changed color and fill the pan and lift others, do repeatedly until the dough runs out
6. For the sauce: Puree 6 spring onions, 3 cloves of garlic, 1 tsp coriander and 1 tsp pepper, set aside
7. Toasted 3 tbsp rebon to yellowish, set aside
8. Cook 6 cups thick coconut milk, enter rebon that have been roasted with spices paste, and cook until boiling, stirring constantly
9. Reduce the heat stove, then add salt and sugar to taste and lift
10. To serve, cut into pieces burgo then pour the coconut milk and sprinkle with fried onions and leeks

This burgo dish was light but filling, usually eaten in the morning as breakfast. There are techniques that I use to make it easier to release the sheet burgo while hot from the pan is by immersing a spatula that I use with plain cold water, then if it still feels sticky when rolling. Moisten a spatula piecemeal during rolling.

This dish completed with savory sauce, hmmm, yummy :D

Burgo rather thick sheet will lead to broken and damaged when it rolled, and therefore should pour the flour little by little dough to form a thin sheet. So, Enjoy Your Cooking Mom : D

Artikel Resep Camilan, Artikel snack,

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