Recipes Binte Biluhuta Gorontalo Culinary Indonesian Street Food

Gorontalo Culinary

Binte Biluhuta

Ingredients:

• 4 pieces of sweet corn, combed or replace with 600 grams of canned sweet corn
• 500 grams of peeled shrimp
• 100 grams of coarsely grated coconut (replace with 50 grams of desiccated coconut if not available)
• 2 tuna/tuna fish, grilled (replace with canned tuna or smoked mackerel if not available)
• 2 cm / 10 grams ginger, crushed (optional)
• 4 tomatoes, cut into pieces
• 4 tablespoons of lime juice
• 2 handful of basil leaves
• 2 spring onion, sliced ​​approximately 1 cm
• 3000 ml of water

Spice:

• Sliced ​​Seasoning (Seasoning can also be mashed):
• 8 pieces / 80 gr red chilies, sliced ​​roughly
• 5-8 pieces of cayenne pepper, sliced ​​coarsely (more if you like it spicy)
• 12 grains / 120 gr shallots, finely sliced
• 3 teaspoons salt or to taste
• 2 teaspoons sugar or according to taste
  
  

How to make Binte Biluhuta Gorontalo Culinary:

1. Wash the cobs, then comb or separate the corn from the cobs with a knife. Set aside.
2. Heat 3000 ml of water and ginger (if used) in a saucepan until the water boils.
3. Enter the shelled corn, cover the pan and cook until the corn is cooked (approximately 15 minutes).
4. (If you use canned sweet corn, just add it because this corn stock is ripe).
5. Enter the sliced ​​spices, cook over medium heat until the spices are completely cooked (approximately 3 minutes).
6. Enter the peeled shrimp, cook until the shrimp is cooked or changes color.
7. Add salt, sugar, and lime juice.
8. Consecutively add the grated coconut, tomato slices, and green onion.
9. Taste, if necessary, add salt or sugar to taste.
10. Finally, before being appointed, add the basil leaves and shredded fish. Remove from heat.
11. Serving hot biluhuta is highly recommended.