Aneka Olahhan Buah Pala Dan Cara Membuatnya, Dari Manisan Hingga Keripik

YOGYAKARTA - Nuts are not just cooking spices, but also the basic ingredients of various delicious preparations that can be found from Sabang to Marauke. Pala, with its distinctive aroma and slightly sweet taste, has become an integral part of the culinary tradition of the archipelago.

The Indonesian people are known to be very creative in processing their natural wealth, including nutmeg. This fruit with the Latin name Myristica factions has a short shelf life if it is not processed properly. Because it is important to know various processed nutmegs.

From the strong-flavoured seeds to the flesh of the fruit, everything can be used. Reporting from various sources, here are 12 processed nutmegs.

Coconut nutmeg is the most common and easy to find. Making candied from nutmegs requires several stages so that the texture becomes soft and ready to be processed. The process begins by soaking hard nutmeg in salt water for one to two days to soften it so that it is easy to peel.

Then the nutmeg is peeled and soaked in salt water for 24 hours to make it softer. Then cut according to taste and soaked in sugar water for two days, then sliced. The process of soaking with sugar water is repeated once again for one to two days.

The nutmeg produced from this process is called wet candied nutmeg which can be packaged and consumed immediately. To make dried candied nutmeg, wet candiaries that have been sprinkled with granulated with granulated and dried for one day in the sun.

2. Selai Pala

The making of nutmegs begins by cleaning the nutmeg and peeling the outer layers. The nutmeg fruit meat is then thinly cut before soaking in the salt solution for an hour. After soaking, the nutmeg slice is truncated and smoothed using a blender with little water until it becomes porridge.

Furthermore, processed nutmeg is mixed with sugar. The comparison is 1 kg of nutmeg porridge for every 1 kg of sugar. This mixture is then cooked. Initially, use a large fire to boil, then reduce the fire so that the cooking process takes place slowly.

During the education process, stir the dough continuously until it thickens and is ready to become jam. The final result is sweet nutmeg and has a distinctive aroma of nutmeg fruit.

3. Pala Sirup

The process of making nutmeg vinegar begins with peeling the nutmeg, distancing it from the seeds, then thin slices. This nutmeg slice is then soaked in a solution of salt water for 10 minutes to remove the bitter taste, then rinse it thoroughly. After that, prepare the sugar solution by boiling water and sugar until it dissolves completely.

Next, insert the nutmeg into a boiling sugar solution. Boil for 5 to 10 minutes. If you use young nutmeg, just boil for 2 to 3 minutes so that the texture is not too soft.

After the thickening process is complete, filtering sugar water into a bottle to be used as nutmeg vinegar that can be enjoyed while warm. The remaining nutmeg slices can be enjoyed as delicious nutmegs of nutmeg.

4. Dodol Pala

The making of dodol nutmeg begins with boiling coconut milk until it boils. After that, add 300 grams of sugar and 300 grams of brown sugar into the coconut milk, then stir it continuously until all the sugar dissolves and the dough starts to thicken.

The next stage is to include 500 grams of nutmeg fruit porridge and 300 grams of glutinous flour. Stir all the ingredients back until they are completely mixed, then add them as flavors.

Like the process of making dodol in general, the dough must continue to be stirred non-stop for approximately four hours. After two hours, the dough will turn color into thick chocolate. After cooking, dodol needs to be cooled first before it can be cut and ready to be enjoyed.

5. Jus Pala

Making juice from nutmeg is quite easy and practical. The first step is to smooth the nutmeg that has been cut with 400 ml of water using a blender. After that, pour the blender into the pan.

Next, add sugar and another 350 ml of water into a pot filled with nutmeg juice. Boil this mixture until it boils, then defecate the foam that appears on the surface. After boiling, filter the nutmeg into another container and cool it.

This drink can be served by adding water and ice cubes, which is perfect for enjoying when the weather is hot.

6. Pala Chips

Making nutmeg chips starts by peeling the outer skin of nutmegs using a knife or fruit peeler. Next, slice the nutmeg as thin as possible. Slices of nutmeg that are ready then re-submerged in clean water for 30 minutes.

After soaking, drain the nutmeg and goreng slices in the oil for about an hour. For better and bigger results, it is recommended to use a vacuum farming machine. Once cooked, remove the chips and drain from the remaining oil.