How to Make Lappet Pohul-Pohul: A Delicious Traditional Dish from North Sumatra
How to Make Lappet Pohul-Pohul: A Delicious Traditional Dish from North Sumatra
Blog Article
Lappet Pohul-Pohul is a typical dish from North Sumatra, precisely from the Batak region. This food is famous for its delicious taste and rich spices. Lappet Pohul-Pohul is made from the main ingredient of finely grated cassava, then processed with various additional ingredients to produce a savory and slightly spicy taste. This dish is often served as a side dish with rice or as a snack.
Here is a guide on how to make Lappet Pohul-Pohul that you can try at home.
Ingredients Needed
To make Lappet Pohul-Pohul, you will need the following ingredients:
1 kg cassava, peeled and finely grated
1 stalk lemongrass, bruised
2 bay leaves
3 kaffir lime leaves
1 teaspoon salt (to taste)
1 tablespoon tamarind water
100 grams coarsely grated coconut (optional, can be added for a savory taste)
3-4 tablespoons cooking oil for sauteing
Sufficient water
Fine Seasonings: Slot Raffi Ahmad
5 cloves of shallots
3 cloves of garlic
5 red chilies (adjust to the level of spiciness)
3 cayenne peppers (optional, for extra spicy flavor)
1 teaspoon cooked shrimp paste (optional, for a deeper umami flavor)
Steps to Make Lappet Pohul-Pohul
1. Cassava Preparation
First, peel the cassava and wash it thoroughly. After that, finely grate the cassava using a coarse grater or blender.
After grating, squeeze the cassava to reduce its water content. This is important so that the Lappet Pohul-Pohul dough is not too wet and is denser when cooked.
2. Making Fine Seasonings
Purify the shallots, garlic, red chilies, cayenne pepper (if using), and shrimp paste (if desired) using a pestle or blender.
Saute the fine spices in hot oil until fragrant and cooked.
3. Preparing the Leaves and Spices
Prepare the bruised lemongrass, bay leaves, and kaffir lime leaves. These leaves give a distinctive, very refreshing aroma to Lappet Pohul-Pohul.
Saute the leaves with the fine spices until the spices are more absorbed and fragrant.
4. Processing the Cassava
After the fragrant spices and leaves have been mixed, add the grated cassava that has been squeezed of water into the pan.
Mix the cassava well with the sauteed spices until evenly mixed. Add a little water if it is too dry.
5. Adding Grated Coconut (Optional)
If you like the savory taste of coconut, add coarsely grated coconut to the cassava mixture. Stir well until the coconut is well mixed.
6. Adding Other Seasonings
Add salt and tamarind water. Tamarind water gives a fresh sour taste that will enhance the taste of the dish.
Stir again until all ingredients are well mixed.
7. Cooking Lappet Pohul-Pohul
Cook the cassava mixture over medium heat, and don't forget to stir occasionally so it doesn't burn.
Cook until the cassava mixture is cooked and the spices are absorbed, about 15-20 minutes.
8. Serving
Once cooked, remove the Lappet Pohul-Pohul and serve. This dish is perfect served with warm rice and other side dishes.
Tips for Perfect Lappet Pohul-Pohul:
Selecting Cassava: Make sure to choose cassava that is ripe, not too young and hard. Good cassava will produce a chewier and softer texture.
Saute the Spices Well: Make sure the spices are sauteed until fragrant and cooked so that the resulting flavor is stronger.
Use Coarsely Grated Coconut: Coarsely grated coconut provides a more savory and delicious texture, adding to the distinctive flavor of Lappet Pohul-Pohul.
Serving: Lappet Pohul-Pohul is usually more delicious served warm, can be eaten with rice or as a snack.
Conclusion
Lappet Pohul-Pohul is a typical Batak dish that combines the deliciousness of cassava with rich spices. The simple yet delicious processing technique makes it the right choice to enjoy with family or friends. By following the steps above, you can enjoy this delicious and savory traditional dish anytime. Good luck!