Rhino Shave Recipe

And the outer skin, we use boiled sweet potato mixture which is then shaped into a round shape. It’s delicious when eaten warm. You can also make it frozen, it’s easy to eat.

Ingredients:

• Ingredients for the core:
  • 1/4 cup cooking oil
  • 1 seed / 300g grated coconut
  • 1 large onion
  • 3-4 garlic cloves
  • 1 inch ginger
  • 3 lemongrass sticks
  • 2 tbsp dried shrimp
  • 10-12 dry chili stalks
  • 1 tsp cumin
  • 2 tsp turmeric powder
  • 3 sb buy
  • 1 tsp seasoning powder
  • Salt to taste
• Ingredients for the skin:
  • 1 kilo of orange sweet potato
  • 3 scoops of salt
  • Water for boiling
  • 1 tbsp
  • Approximately 2 cups or 250g of wheat flour

How to Prepare:

1. Ways to core:
   1. Roughly chop the onion, garlic, ginger and lemongrass.
   2. Boil dried Che Nom chilies and remove seeds.
   3. Dry chili wash clean and soak for 10 minutes.
   4. Put dried shrimp and soaking water, cumin, coarsely chopped ingredients, dried chilies and a little water into the blender. Finely grind.
   5. Heat the oil and fry the finely ground ingredients.
   6. Add turmeric powder (if you want to add live turmeric, you can grind it once with a fine grinder).
   7. Saute until dry and the oil breaks.
   8. Add sugar and seasoning powder. Stir well.
   9. Add grated coconut (Che Nom bought a special white machine for making cakes).
   10. Add a little water and stir until well combined.
   11. Add salt and continue kneading.
   12. Okay, the rhinoceros shavings are ready. Can transfer the filling on a plate and cool.
2. Methods for skin:
   1. Cut sweet potatoes into large chunks. Che Nom will peel the skin after boiling because he wants to avoid the sweet potato being too soft. If you want less, you can steam sweet potatoes.
   2. Wash the sweet potato and put it in the pot. Add water to cover, add salt and boil until soft.
   3. When the sweet potato is cooked, drain the water and peel the skin.
   4. Then mash the sweet potato until smooth.
   5. Add margarine (to make the skin more crispy when fried) and knead well.
   6. Che Nom’s salt has not been added because the stew has already added salt.
   7. When the yam is cool, add wheat flour little by little.
   8. When it’s easy to shape, stop adding the flour for fear it will be hard later.
   9. Before shaping cucur, first grease the pan and hands with oil to avoid sticking.
   10. Round lumps of dough then spoon the filling and cover well.
   11. Heat oil and fry until brown.
   12. When it’s brown, you can remove it and drain the oil.
   13. If you want to make it frozen, you can fry it until slightly brown, then take it out and cool it. Can be arranged in a container and stored in the freezer.

Tip:

• The core in this recipe will have more reasons for 1 kg of sweet potato, the core in 1/2 coconut is enough. Che Nom just do more.
• If anyone likes it more spicy, they can add chili rice, machine once with finely ground ingredients. But for Che Nom this recipe is spicy enough.
• For the flour measurement, it’s hard to measure exactly because you look at the sweet potato, is it mushy, is it hard, does it absorb a lot of water? Add flour little by little until the dough is easy to form.
• When first frying, don’t move the sweet potato too often. Let the war first, then move the lower side. Afraid that it will fall apart and absorb a lot of oil.