The term "sekoteng" comes
from the Hokkien, su ko thung or the guo tang which means soup of four fruits.
In his native country, this drink consists of four dried ones: Tonsil nuts,
jail, lotus seeds, and kelengkeng. For the people of Nusantara, su ko thung
then sounded different and pronounced as sekoteng. However, the adaptation
becomes very different because filled with various trinkets that are adapted to
the fruit or grain growing in the archipelago.
According to legend, sekoteng has been
consumed since the time of Emperor Qin Shi Huang (Qin Dynasty period 221 BC -
206 BC). She felt that the drink made her health improve, digestion was good
and her body warmth awake. In his native country, Sekoteng is served warm in
winter, but served cold by adding ice cubes in the summer.
SEKOTENG
WARM
Material :
- roasted peanut 50 gr (crushed mashed)
- bread 2 pieces (diced)
- collang kaling sufficiently (thinly sliced)
- Chinese pearl 50 gr (boiled until cooked)
- green beans 85 gr (steamed until cooked)
- sugar 150 gr
- brown sugar 25 gr
- 2 pieces of lemon grass (dimemarkan)
- 1 segment of ginger (crushing)
- clean water 1200 ml
- leaf pandan 1 sheet
How to Make Wedang Sekoteng Warm:
- Boil water until completely endidih above medium heat
- Enter the pandan leaves of brown sugar, sugar, lemongrass and ginger
- Stir until boiling while slightly stirred until fragrant
- Wait until completely cooked then turn off the heat and lift
- Put sekoteng, bread, peanuts, green kaang and kolang kaling into the bowl
- Flush with soup stew ginger and lemongrass while filtered
Good luck
and share it with your friends, because
"SHARING IS BEAUTIFUL"
0 komentar:
Post a Comment