1 ikan tongkol asap, lumuri air jeruk nipis selama 10 menit , suwir-suwir
1 lembar daun salam
1 buah tomat, potong-potong
1 daun bawang, potong-potong
1 genggam daun kemangi
1 ruas jari kunyit, potong-potong
½ ruas jari jahe, potong-potong
6 butir bawang merah, potong-potong
4 siung bawang putih, potong-potong
4 cabai merah keriting atau sesuai selera, buang bijinya dan potong-potong
Kulit ikan tongkol agak keras, jadi kita ambil dagingnya saja. Suwir-suwir daging ikan tongkol jangan terlalu halus agar makin mantap rasanya.
Areh: Boil milk with a pinch of salt, over low heat. Stir until completely condensed. Lift. Set aside.
Rice: Add rice to boiling water and stir well. Add bay leaves, lemon grass and pandan leaves and season with salt to taste. Aron until the water is absorbed exhausted. Lift. Set aside.
Content: saute ground spices until cooked spice aromas wafted. Enter the bay leaves and cobs shredded meat, season with salt to taste and stir well. Add tomatoes and green onion pieces and stir well. Cook until the water is a little dry. Sprinkle basil and stir. Lift.
Solution: Put the rice on top of the leaves, elongated shape, tap-tap until slightly widened. Enter contents in the middle, put areh. And pressing both sides, wrap with a pin stick at both ends.
Steam in the boiler heat until the leaves wilt and soft rice. Lift. Drain. Fuel combustion briefly before serving. Serve warm.