{"id":34,"date":"2013-04-15T03:22:00","date_gmt":"2013-04-15T02:22:00","guid":{"rendered":"https:\/\/eternaco.com\/?p=34"},"modified":"2026-05-29T10:21:14","modified_gmt":"2026-05-29T10:21:14","slug":"ancemon","status":"publish","type":"post","link":"https:\/\/eternaco.com\/?p=34","title":{"rendered":"Ancemon"},"content":{"rendered":"<div> <a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7atzkpYZhWcKZzcNr8YEej03rImu4-094FqXelJfS8vf9TFGPR7WMWzMqARHPxRFLwJuV4GX1A5LxbaEFnsWjqvRVuVr5Ao8b0IfJfBw_vXifuqeJHOe3G50IDTmNf4LBh4WsDm8JLHCz\/s1600\/resep+ancemon.jpg\"><\/a> <br \/>  Minggu kemaren sehabis pulang dari Bogor kami diberi oleh-oleh singkong sekarung&hellip; bingung banget mau diapain&hellip; begitu buka millist eh kebetulan banget lagi ada jajanan tradisional week&hellip; langsung deh eksekusi tuh singkong&hellip;. Sekalian buat cemilan di sore hari&hellip;. Perut kenyang dapet badge juga hehe&hellip;. Lolosin yah Trio TAH&hellip;.. Untuk setoran pertama saya ANCEMON&hellip; biasa dibikinin sama ibuku tercinta sejak kecil&hellip;. Sederhana dan bikin perut full hehe&hellip; sebenarnya sudah buat dari kemaren tapi baru bisa lapor sekarang&hellip;.berikut resepnya :<br \/><b>ANCEMON<\/b> <br \/>Bahan-bahan:<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500 gram singkong, parut kasar<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; butir kelapa parut&hellip; dikupas dulu baru diparut biar hasilnya putih bersih<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; sdt gula pasir (ga terlalu suka manis&hellip; bisa ditambah sesuai selera)<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; sdt garam <br \/>Cara Membuat:<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Campur singkong parut dengan gula pasir dalam satu wadah<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Campur kelapa parut dengan garam dalam satu wadah<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kukus bersamaan sampai matang<br \/>&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sajikan singkong dengan taburan kelapa selagi hangat<br \/>Mudah kan&hellip;. Sederhana&hellip; dan cocok juga buat sarapan&hellip;.<\/p>\n<p>   <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Minggu kemaren sehabis pulang dari Bogor kami diberi oleh-oleh singkong sekarung&hellip; bingung banget mau diapain&hellip; begitu buka millist eh kebetulan banget lagi ada jajanan tradisional week&hellip; langsung deh eksekusi tuh singkong&hellip;. Sekalian buat cemilan di sore hari&hellip;. Perut kenyang dapet badge juga hehe&hellip;. Lolosin yah Trio TAH&hellip;.. Untuk setoran pertama saya ANCEMON&hellip; biasa dibikinin sama ibuku tercinta sejak kecil&hellip;. Sederhana dan bikin perut full hehe&hellip; sebenarnya sudah buat dari kemaren tapi baru bisa lapor sekarang&hellip;.berikut resepnya :ANCEMON Bahan-bahan:&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500 gram singkong, parut kasar&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; butir kelapa parut&hellip; dikupas dulu baru diparut biar hasilnya putih bersih&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; sdt gula pasir (ga terlalu suka manis&hellip; bisa ditambah sesuai selera)&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &frac12; sdt garam Cara Membuat:&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Campur singkong parut dengan gula pasir dalam satu wadah&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Campur kelapa parut dengan garam dalam satu wadah&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kukus bersamaan sampai matang&#8211;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sajikan singkong dengan taburan kelapa selagi hangatMudah kan&hellip;. Sederhana&hellip; dan cocok juga buat sarapan&hellip;.<\/p>\n","protected":false},"author":2,"featured_media":35,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,2],"tags":[7,4,3,6,5],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuliner-daerah-indonesia","category-wisata-rekomendasi-kuliner","tag-cita-rasa-tradisional","tag-kuliner-nusantara","tag-makanan-khas-daerah","tag-street-food-lokal","tag-wisata-kuliner-indonesia"],"_links":{"self":[{"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eternaco.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34"}],"version-history":[{"count":4,"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":898,"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions\/898"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eternaco.com\/index.php?rest_route=\/wp\/v2\/media\/35"}],"wp:attachment":[{"href":"https:\/\/eternaco.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eternaco.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eternaco.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}