Mento (Yogyakarta)
Filled crêpes with sauce
bahan kulit:
ingredients batter:
25 g wheat flour
50 g rice flour
1 egg
1/8 tsp salt
200 ml water
1 tbsp oil
Bahan isi:
ingredients filling:
200 g minced meat (chicken/beef)
1 cm lengkuas/laos/galangal
3 jeruk purut/kaffir lime leaves
1/4 tsp salt
1/4 tsp ground pepper
3/4 tsp ketumbar
3/4 tsp sugar
150 ml coconut milk (from 1/2 a coconut)
2 tbsp oil
Haluskan:
bumbu:
3 shallots
3 cloves of garlic
3 candlenuts (kemiri), roasted
Bahan saus santan:
ingredients sauce:
250 ml thick coconut milk (from 1 coconut)
2 pandan leaves
1/4 tsp salt
1/2 tsp rice flour, dissolved in 1/2 tsp water
Cara membuat:
Preparation:
Filling: Grind or blend the spice paste (bumbu) ingredients into a smooth paste and combine with the galangal and kaffir lime leaves. Heat the oil in a pan and sauté the spice paste for 4 minutes. Add the minced meat and cook, stirring, until it changes color. Add the salt, pepper, coriander, and sugar, and mix well. Pour in the coconut milk and cook, stirring constantly, until the meat is cooked through and the liquid has been almost entirely absorbed. Set aside. Sauce: In a pan, heat the coconut milk with the pandan leaves and salt over low heat, cooking until the sauce thickens. Add the dissolved rice flour and continue stirring until the sauce begins to boil and bubble. Remove the pan from the heat and set the sauce aside.
Batter: Mix the flour, rice flour, egg, salt, water, and oil until a smooth batter forms. Heat a frying pan and cook thin crêpes using the batter.
Take a crêpe, place some meat filling in the center, and fold it closed, similar to a spring roll or a *risolle*. Place each filled crêpe onto a piece of banana leaf. Spoon some of the coconut sauce over it, then fold the banana leaf to form a parcel. Steam the parcels over medium-high heat for approximately 30 minutes, or until cooked through.
Serve warm.