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Oriental cuisine, recipe for stir fry genjer Indonesian cuisine

Masakan Oriental, resep Tumis Genjer Masakan Indonesia


Genjer

Genjer has a bitter taste and a soft, chewy, and slightly crunchy texture. Usually, genjer is processed into vegetables to accompany rice, such as being stir-fried or boiled to make salad. This one vegetable has a long history.
Genjer vegetable which has the Latin name Limnocharis flava has long been a favorite vegetable for the small people, especially during the Japanese colonial era.

Little people's food

since the first consumed by people in rural Java and Sumatra for their daily diet. In difficult times around the 1930s, it was once considered a savior menu during a food crisis, Genjer became a Sundanese salad, usually boiled or sautéed lalap and then enjoyed with rice, freshwater fish or salted fish and then dipped with chili sauce.

Bitter vegetables consumed by commoners

Vegetable genjer is famous for its distinctive bitter taste. However, the bitter taste did not prevent genjer vegetables from being an idol food among the small people of the colonial era. The historian who is also an academic at the Department of History, Sanata Dharma University, Yogyakarta, said that genjer vegetables have long been the daily food of grassroots people (lower class people).

Utilization of paddy fields

Accustomed to processing materials around him, including genjer or gristle nails. This vegetable is quite familiar in the ecology of rice fields.
At that time, village farmers who relied on rice fields or lived in an agrarian nature were accustomed to using plants picked from their surroundings without having to spend money. The bitter taste of genjer does not prevent the community from continuing to consume genjer.
The tongues of the lower people are used to bitter foods such as genjer and papaya leaf vegetables. This bitter taste seems to be fulfilling the taste that enriches the Javanese dining table.
So in addition to sweet, sour, and savory tastes, there is also a bitter taste found in the food on the dining table.

Genjer masakan rumahan


Genjer in scientific eyes

Genjer, or Limnocharis flava is a type of swamp plant that is often found in rice fields or shallow waters. Usually found together with water hyacinth. Internationally known as limnocharis, rice-flower rush, rice-lettuce, velvetleaf, yellow bur-head, or cebolla de chucho. The name "grilled fern" is a bit misleading because genjer is by no means a member of ferns.

That's the complete description of genjer, the legendary cuisine of the Indonesian people in the colonial era, now we are going to process genjer into delicious cuisine, not inferior to luxurious cuisine.

How to cook genjer

How to stir fry genjer, stir fry spicy genjer
Materials:
  •  For 5 servings
  • 3 bunches of genjer leaves
  • Spice:
  • 4 cloves garlic
  • 5 cloves of red onion
  • 3 red chilies
  • 10 pieces of cayenne pepper (to taste)
  • 1 sheet bay leaf
  • Galangal
  • enough salt
  • enough sugar
  • Broth powder to taste (can be skipped)
  • enough water

How to cook:

  1. Cut the genjer leaves, then knead the genjer with a sprinkling of salt until the genjer is not stiff, then wash it clean.
  2. Chop all the spices.
  3. Heat enough oil, put the bay leaf and galangal first until wilted, then add the spices. Saute until fragrant.
  4. Enter the genjer that has been washed, add salt, sugar, seasoning, and enough water.
  5. Taste.

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