PURPLE SWEET SWEET COCONUT MILK RICE WITH CHANGING COLOR, NO FOOD COLORING

 MMAG Recipe:

PURPLE SWEET SWEET COCONUT MILK RICE CHANGES COLOR, WITHOUT FOOD COLORING

Ingredients:

- 400 - 500 gr white rice

- 200 ml coconut milk

- 1 small purple sweet potato (100 g)

- 1 chicken egg

- 1/2 tsp table salt

- 400 ml clean water, (1:2 coconut milk to water ratio)

- 1/2 tsp Baking soda (NaHCO3), (ratio of table salt: baking soda = 1:1)

Steps:

1. Peel the purple sweet potato and wash it thoroughly.

2. Add the water and purple sweet potato to a pot/rice cooker. Cook until boiling and the sweet potato is soft. Turn off the heat, then mash the purple sweet potato using a spoon in the pot/rice cooker.

3. Wash the rice thoroughly and drain.  Then, place the rice in the pot/rice cooker containing the mashed purple sweet potato mixture. Add the coconut milk and salt, and cook until almost boiling.

4. Crack the egg into the mixture, add it to the dish, and stir quickly until it's evenly mixed and the rice turns purple.

5. Add the baking soda (NaHCO3), and cook, stirring frequently, until it's evenly mixed and the rice turns blue-green.

6. Cook over low heat (set the rice cooker knob) until the rice is completely cooked.

7. Turn off the heat, remove the dish from the heat, and let it cool until the rice turns bluish-green. The Purple Sweet Potato Coconut Rice is ready to serve.

Tips:

- In making this MMAG recipe, the key is the art of cooking. When the purple sweet potato has softened in the boiling water, immediately remove it and mash it with a spoon in another container. Then, add the rice, coconut milk, and salt to the boiling water (if you feel there's not enough water, add clean water), and cook. Add the mashed purple sweet potato and stir until the white rice begins to turn purple. Then, follow steps 4 through 7 above.

- The art of cooking and eating MMAG dishes involves paying close attention to the needs of each of the five senses to achieve the desired results. Starting with the ears, which hear receiving hidden information from the sound of the food boiling as it begins to boil; then the face, especially the nose, which inhales the steam from the boiling water with the aroma of natural spices; and finally, the eyes, which see the beauty of the changing colors of the dish from white to purple, then to blue and then to green.  Then, after the food is completely cooked, the mouth that eats it gets good nutritional elements from the menu that is eaten, after that, the skin that feels the air gets warmth or coolness, warmth in cold weather, or gets coolness in hot, scorching weather.

Resep MMAG:

NASI SANTAN UBI UNGU BERUBAH WARNA, TANPA PEWARNA MAKANAN

Bahan:

- Beras putih 400 - 500 gr

- Santan Kelapa 200 ml

- Ubi ungu 1 buah kecil (100 gr)

- Telur ayam 1 butir

- Garam dapur 1/2 sdt

- Air bersih 400 ml, (perbandingan Santan : Air = 1 : 2)

- Baking soda (NaHCO3) 1/2 sdt,  (perbandingan Garam dapur : Baking soda = 1 : 1)

Cara membuat:

1. Kupas Ubi ungu, lalu cuci hingga bersih

2. Masukkan air dan ubi ungu ke dalam panci/ mug rice cooker, Lalu masak hingga mendidih dan ubi menjadi lunak. Matikan api, lalu di dalam panci/mug rice cooker tersebut hancurkan (tumbuk) ubi ungu menjadi halus pakai sendok.

3. Cuci beras hingga bersih, tiriskan. Lalu masukkan beras ke dalam panci/mug rice cooker berisi larutan ubi ungu hancur tersebut. Tambahkan santan dan garam, lalu masak hingga hampir mendidih.

4. Pecahkan telur, masukkan ke dalam masakan, lalu aduk cepat sehingga tercampur merata, dan nasi berubah warna menjadi ungu.

5. Masukkan Baking soda (NaHCO3), lalu masak sambil diaduk-aduk hingga merata dan nasi berubah warna menjadi biru kehijauan.

6. Masak dengan api kecil (atur tombol rice cooker) hingga masakan benar-benar matang.

7. Matikan api, dan angkat masakan dari atas api, lalu dinginkan sehingga  nasi berubah warna hijau kebiruan. Nasi Santan Ubi Ungu Berubah Warna siap disajikan.

Tips:

- Dalam membuat resep MMAG ini yang penting adalah seni dalam memasak, ketika ubi ungu sudah lunak dalam air rebusannya, maka ubi ungu segera diangkat keluar, lalu ditumbuk (dihancurkan) pakai sendok di suatu wadah lain. Lalu beras, santan, dan garam dimasukkan ke dalam air rebusan ubi ungu tadi (bila merasa airnya kurang, tambahkan air bersih), lalu masak. Tambahkan ubi ungu yang telah halus tadi, sambil diaduk aduk agar nasi berwarna putih mulai berubah warna ke ungu. Kemudian selanjutnya ikuti langkah nomor 4 hingga 7 di atas.

- Seni memasak resep MMAG dan menyantap hidangan menu MMAG, pelakunya sangat memperhatikan kebutuhan setiap indra (panca indra) dalam mendapat hasil yang diharapkan, dimulai dari telinga yang mendengar mendapat informasi tersembunyi dari suara didihan masakan ketika mulai mendidih, lalu bagian wajah terutama hidung yang menghirup mendapat uap mendidih yang  beraroma rempah alami, lalu mata yang melihat mendapat keindahan pergantian warna masakan dari warna putih ke ungu, lalu ke biru dan ke hijau. Kemudian setelah masakan telah benar-benar matang, maka mulut yang memakan mendapat unsur gizi nutrisi yang baik dari menu yang disantap, setelah itu barulah kulit yang merasakan hawa mendapat kehangatan atau kesejukan, kehangatan di cuaca (hawa) dingin, atau mendapat kesejukan di cuaca (hawa) panas terik.