KOMPAS.com – There is a way to make rice cone to make it look more beautiful and attractive. That is by adding garnishes of various vegetables to decorate the rice cone.
How to make garnishes from various vegetables is quite easy. However, it takes more patience when making it.
Launching from the book “Garnish & Fruits Carving” by Eny Kojiro and “Unique & Beautiful Creations of Mini Tumpeng Rice, Indonesian Specialty Full-Nutrition Serves” by Nuraini Wahyuningsih and Dewi Priyatni published by PT Gramedia Pustaka Utama, here’s how to make garnishes from various vegetables to decorate the rice cone make it more interesting.
Also read: 5 Ways to Cut Vegetables, MasterChef Indonesia Bootcamp Challenge
There is a way to make rice cone decoration from carrots. The first step is to peel the carrots and form a pointed end.
Take a knife and slice the ends of the carrots into curved petals. When forming the petals, make sure each petal wedge meets at a point in the center.
When each slice has met in the middle, the last petal can be removed. Shape it to look like a flower.
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You can use a curved knife to make it easier for you to make this carrot cone garnish.
Also read: 3 Ways to Cut Carrots in Flower Shapes, Make Dishes More Luxurious
In addition to carrots, you can also use cucumber as a garnish for rice cone. The trick is to cut the tip of the cucumber about five centimeters.
After that split into five parts. Make each section shaped like an inverted U.
When each petal is curved, slice it back into two petals. Slice all the pieces.
Remove the cucumber seeds. Soak in cold water so that each petal quickly blooms. Prepare the purple sweet potato, pierce it with a special knife and cut it.
Place the purple sweet potato in the center of the cucumber flower and pin a toothpick at the bottom.
Read also: How to Cut Cucumbers for Garnish, Make Cooking More Interesting
3. White mustard
There is a way to make a rice cone decoration from chicory. The first step is to cut the mustard greens about 10 cm.
Make oblique slices on the chicory to form a petal-like shape. Slice obliquely and remove the remaining pieces.
Continue to slice the petals in the same way. The closer to the center, making sure each petal is getting shorter. Do this until the deepest petals and chicory are shaped like roses.
Also read: How to Save White Chives, Let It Be Fresh Long Lasting
4. White radish
Have a large stock of white radish? You can use it as a garnish on tumpeng rice.
The trick is to peel the radish and slice the ends into five parts. Slice thinly with a knife towards the ends.
When the slices reach the ends of the radishes, insert the ends of the bananas towards the center. Make slices five times in the same way.
Trim by slicing left and right petals so that they are rounded.
Also read: Radish Soup Recipe with Meat Balls, Nutritious Food for the Body’s Immune
Prepare large onions to make them easier to shape. Peel the outer skin. Use a sharp carving knife to make zigzag or resembles the letter V.
Prick with the tip of a knife deep enough that the garlic is easily split into two identical flowers.
Remove the petals one by one and rearrange zigzag between the two halves to resemble a lotus flower.
Also read: 5 Tips for Making Rice Tumpeng, How to Cook to Tricks So It Doesn’t Get Stale
The book “Garnish & Fruits Carving” by Eny Kojiro published by PT Gramedia Pustaka Utama can be purchased at Gramedia.com.
The book “Unique & Beautiful Creations of Mini Tumpeng Rice, Full-Nutrition Typical of Indonesia” by Nuraini Wahyuningsih and Dewi Priyatni published by PT Gramedia Pustaka Utama can be purchased at Gramedia.com.