Sumuhun ayeuna mah Abdi terang galendo teh naon heuheuheu....
Punten nya Kang, rumaos kirang apal ngeunaan istilah-istilah kasundaan, namina oge masih keneh budak bau jaringao, masih kirang pangalaman.
Saleresna kieu baraya kusnet sadaya....
Aya tilu komponen pangseueurna dina cisanten (atanapi cipatri), nyaeta cai, asam lemak (lemak nabati), sareng asam amino (protein nabati). Tah waktos ngadamel minyak kletik, cipatri dipanaskeun dugi ka tilu komponen eta misah. Sabagean cai mah janten 'uap' (naon tah basa sundana 'uap'...?). Sedengkeun asam amino na 'ngagumpal' janten galendo tea. Kantun asam lemak (sareng sakedik cai) nu saterasna katelah ku urang minyak kletik.
Pami ngadamel VCO mah, misahkeun tilu komponen eta kucara diaduk, henteu dipanaskeun. Pami dipanaskeun oge mung saalit. Janten asam amino misah ti asam lemak teh henteu 'ngagumpal'. Duka masih keneh disebat galendo teu tah pami teu 'ngagumpal' kitu....??!
Manawi mung sakitu sakaterang Abdi mah.
Hatur nuhun.
Baktos,
OTA
| "soni rosa" <[EMAIL PROTECTED]>
Sent by: [email protected] 04/27/2006 11:14 AM
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kang...
di lembur kuringmah:
galendo teh hasil sanes tina proses ngadamel lisah
kalapa.(cipati anu dipanaskeun teh ngahasilkeun lisah
kalapa + galendo)
cipati -> lisah + galendo
hampas mah kalapa parud anu tos diala cipatina.
kalapa parud -> cipati + hampas
salajengna hampas kalapa teh tiasa dijanten keun "sop
gurame" atanapi surundeng/sagon
hampas kalapa -> surundeng/sagon + "sop gurame"
dina lebah "sop gurame"
prosesna rada lami kang (6 sasihan), muhun urang kedah
leukun maraban anak gurame ku hampas kalapa tah pami tos
kinten kinten 6 sasih nembe eta sakadang gurame tiasa
diala kuurang teras salajengna mangga teu langkung:
bade di sop, di goreng, dipanggang, dileupaskeun deui oge
tiasa ari karunyaan mah. he...he...he...
asal ulah dibaledog keun ka kuring.
cag!
sonirosa
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