Archive for July 2010
Sour Spicy Crab
Material:
* 3 tail of the big crab
* 4 cm lengkoas dimemarkan
* 4 leeks chopped
* 2 pieces of lemon water taken
* 1 stalk lemongrass
* 2 sheets of orange leaves
* 500 ml water
* 1 tbsp fish sauce
* 1 teaspoon salt
* 50 ml cooking oil
Spices that are:
* 12 red chilies
* 5 pieces of red onion
* 50 g white walnut
Method:
* Boil the crabs, then open the shell clean the gills and cut into 4 parts
* Boil water crabs enter the spice paste and salt
* Saute lengkoas, lemongrass and lime leaves with the oil until fragrant and then enter the fish sauce and green onions. Stir-fry briefly, remove from heat.
* Enter the crab stew, reduce the heat until the spices absorb
* Prior to his appointment enter the orange juice.
Mussel Soup
Material:
* 1 kg of cleaned green shell (the shell) to net
* 250 gr squid that have been weeded (white)
* 4 cloves Garlic minced
* 4 tablespoons fish sauce
* 2 tablespoons ground pepper
* 2 leeks
* 10 pieces cut into two parts cayenne pepper
* 3 Citronella fruit digeprak
* 2 tbsp coriander leaves
* 1000 ml water fish broth
* 100 ml oil
* 1 sachet of seasoning broth
* 4 tablespoons juice
Method:
* Heat the oil until really hot. Then stir-fry garlic until golden brown, put soy sauce, minced chili and lemongrass until cooked.
* Enter the mussels and squid, and cook until just cooked.
* Add the fish broth, tomatoes, chili, chives, seasoning broth.
* Cook until the shells split and cooked. Sprinkle with coriander leaves
* Serve.
Lobster Parkia speciosa Balado
Portion size: 5 people
Ingredients:
* 500 grams of shrimp, remove the head
* 15 fruits petai
* 8 pieces red chili
* 8 spring onions
* 4 cloves garlic
* 1 tomato, cut a 4
* 1 tablespoon tamarind water
* 2 kaffir lime leaves
* 1 teaspoon salt
* 1 teaspoon granulated sugar
Method:
Wash and drain shrimp, and fry until cooked, remove and drain.
Puree the red pepper, onion, and garlic and saute until fragrant.
Enter petai, tomatoes, tamarind water, lime leaves, salt, and sugar and stir well.
After petai half cooked, put in shrimp have been fried, stir, remove from fire.
Cooking Fish dibotoh
Material:
* 500 grams of snapper fish / fish pomfret cut
* 100 grams of young cassava leaves are boiled and chopped
* 75 grams of chopped leaves mangkokan
* 50 g basil leaves
* 50 grams of taro leaves / white taro boiled and chopped
* 3 stalks chopped Citronella
* 5 lime leaves
* 7 fruits vegetables cut round Carambola
* 1000 ml dilute Santan
Spices that are:
* 4 cloves garlic
* 5 pieces of red onion
* 3 cm turmeric
* 2 slices ginger
* 5 pieces of red pepper
* 5 grains Pecan
Method:
* Heat the coconut milk until boiling dilute fish enter, the spice paste, lemongrass until half-cooked fish.
* Then put all ingredients, reduce heat, leave until everything is cooked.
Sambal Goreng Lung
Material:
* 400 g lung diced boiled until tender
* 3 medium size potatoes diced
* 5 red chilies chopped deseeded unfaithful
* 50 g peas
* 3 cm galangal digeprek
* 2 bay leaves
* 200 ml thick coconut milk
* 3 tablespoons cooking oil
* 1 tablespoon brown sugar combed
* 10 divided into three parts fruit petai
Spices that are:
* 12 pieces of red chilli deseeded
* 4 cloves garlic
* 5 pieces of red onion
* 2 eyes acid
* 1 teaspoon salt
Method:
* Lung and fried potatoes 3 / 4 cooked
* Saute the spice paste and galangal and salam with cooking oil until fragrant and ripe, then enter the petai, chili, lung and potatoes mix well
* Add the coconut milk and brown sugar until a little bit dry, put peas stir briefly. Lift
Beef Rib Marinade Serai
Material:
* 2 teaspoons fish sauce
* 1 teaspoon sesame oil
* 1 teaspoon peanut oil / vegetable
* 2 teaspoons toasted sesame seeds
* 1 teaspoon vinegar
* 25 ml lemon juice
* 1 teaspoon salt
* 600 g of fleshy beef ribs, cut crosswise 3 cm.
Puree
* 3 stalks lemongrass, white part
* 5 red onions
* 5 cloves garlic
* 3 pieces of red chili, seeded
* 1 tablespoon granulated sugar
Complement
* 200 g fruit meat pineapple, cut into triangles
* 2 red peppers, seeded, cut lengthwise ½ cm
* 3 teaspoons toasted sesame seeds, for topping.
How to Make:
1. Stir well spices, fish sauce, sesame oil, peanut oil, sesame seeds, vinegar, lemon juice and salt.
2. Marinate beef ribs in the spice. Store in refrigerator for 1 hour.
3. Fuel on the fire while occasionally basting the meat with seasonings until cooked beef ribs. Lift.
4. Serve with a complementary rib. Sprinkle toasted sesame seeds.
Chicken Lodho
Material:
* 1 chicken, cut in half not to drop out
* Salt to taste
* 8 onions
* 3 cloves garlic
* ½ teaspoon coriander grains
* 5 grains of hazelnut
* 2 cm turmeric
* 2 sheets of bay
* 1 stalk lemongrass, dimemarkan
* 1 vertebra ginger, dimemarkan
* 3 sheets of orange leaves
* 100 cc coconut milk
How to Make:
1. Puree onion, garlic, coriander, walnut and saffron. Saute with greetings, lemongrass, ginger, lime leaves. Pour the coconut milk. Stir well.
2. Add chicken. Leave over low heat for 10 minutes. Then remove the chicken and grilled.
3. During the burn, the chicken should always be oiled coconut batter earlier.
4. Serve with hot chicken salad.
Serves 6
Fried Chicken Kalasan
MATERIALS:
* 1 chicken
* 500 cc of coconut water
* 1 / 2 teaspoon baking soda
* 4 cloves garlic, finely chopped
* Salt
* Cooking oil
How to make:
* Clean the chicken and cut into two.
* Boil the chicken with coconut milk, baking soda, garlic and salt until tender and the water dries.
* Heat oil and fry chicken until golden brown color, remove from heat.
Baso
Material:
* 1 kg of ground beef
* 40 g salt
* Sugar (optional)
* 250 grams of starch
* 180 cc of boiled water
* 2 eggs hardener meatballs
* Garlic, pepper (to taste), fried shallots. Mashed.
Method:
1. Garlic, pepper and fried onion paste mixed with tapioca flour, plus water.
2. Puree the chopped meat with egg in a food processor.
3. Enter the starch that has been mixed with mashed bahan2.
4. Bulat2kan then cook in boiling water.
Shrimp Serundeng
Material:
* 500 g peeled shrimp are besranya
* 100 g of dried shredded coconut
* 1 egg white grains
* 2 tablespoons lime juice
* 1 teaspoon salt
* 250 ml cooking oil
* Plugs sate to taste
Spices that are:
* 2 cm turmeric
* 2 cm galangal
* 3 cloves garlic
* 2 tsp coriander disangan
* 1 teaspoon salt
How to Make:
* Soak the shrimp with lime juice for 10 minutes. Then washed and drained.
* Beat the eggs with the spice paste, then mix into the shrimp.
* Plugs three shrimp tails at each puncture. Then roll on top of a dry coconut, do it to finish.
* Heat oil and fry the shrimp until slightly yellowish-colored oil, do it to finish. Lift.
TIP Cuisine
* While mixing the eggs and seasoning mixture, shrimp should be completely dry.
Fresh Shrimp Palai
Material:
* 500 grams of shrimps pancet entire skin peeled back and sides
* 5 tbsp Oil
* 1 teaspoon salt
* 3 pieces of pandan leaf is cut in half
* Banana leaves to taste
Spices that are:
* 100 grams of grated coconut a little young
* 2 tablespoons ground pepper
* 4 pieces of red onion
* 3 cloves garlic
* 10-rulu rulu leaf or replaced with basil leaves
Method:
* Mix all ingredients, stir well be divided into six sections
* Spread the banana leaf, pandan leaf put on it then give a part of shrimp, wrap it neatly
* Grilled prawn parcel with burning charcoal until cooked and then cooked.
Fish Pangek
Material:
600 g tuna fish cleaned and cut into 4 parts
50 ml cooking oil
3 green chilies cut in two sections, deseeded
4 red chilies cut in two sections, deseeded
Two sour fruit kandis
2 stalks lemongrass
2 stalks basil leaves taken
1 / 2 turmeric leaves
1 teaspoon salt
300 ml water
21 / 2 tablespoons sugar
Spices that are:
6 pieces red onion
2 cloves garlic
4 pecan bars
3 cm ginger
3 cm turmeric
Method:
mixed fish, cooking oil and all ingredients are finely chopped herbs, then cook on low heat until fragrant and slightly occasional live fish sauce must be reversed so as not charred and cooked evenly
Chicken Pelecing
Material:
* A young kampung chickens dibekakkan
* 2 pieces limes
* 50 ml cooking oil
* 1 tsp sugar
* 500 ml cooking oil for frying
Spices that are:
* 7 red chilies
* 5 pieces chili
* 3 cloves garlic
* 3 grain walnut
* 1 teaspoon shrimp paste
* 1 1 / 2 teaspoon salt
How to Make:
* Chicken covered with salt water, let stand 15 minutes. Then burn up to 3 / 4 cooked.
* Heat the cooking oil. Then the fried chicken that had been burned until cooked, set aside.
* Saute the spice paste until fragrant and cooked. Then enter the sugar and 50 ml of water stir. Finally enter the chicken seasoning inverted until absorbed. Lift.
Soto Pekalongan
Portion size: 5 people
Materials.
Soto:
* 1 kilogram of beef Brisket
* 1500 cc water
* 1 / 2 teaspoon nutmeg powder
* 2 bay leaves
* 50 grams taoco
* 1 cm galangal, smashed
* 8 spring onions
* 3 cloves garlic
* 5 pieces of red chili, seeded
* 1 / 2 teaspoon ground pepper
* 1 teaspoon salt
* 100 grams of Soun / dried noodle
* 10 stems of leaves Garlic chives, cut into 1 cm
* 3 tablespoons fried shallots
* 5 pcs diamond
Chili pepper:
* 20 fruit chili sauce
* 1 teaspoon salt
* 1 teaspoon vinegar
* 100 cc of boiled water
Method:
Soto: boil the water and enter the beef, bay leaves, ginger, and nutmeg powder, boil until meat is tender. Lift the meat, cut into dice-shaped, and reenter in the soup broth, add some water.
Puree onion, garlic, red pepper, pepper powder, and salt and stir-fry until fragrant.
Smoke Meat wing Contents
Material:
* 16 chicken wings cut into the middle part
* 1 teaspoon ginger
* 250 grams prawns, peeled, chopped
* ½ teaspoon sesame oil
* 1 teaspoon bottled hot pepper sauce
* ½ teaspoon ground pepper
* 8 pieces of bacon, ready to buy, each cut into two parts
* 16 fresh asparagus tips, cut all the chicken wings, boiled half cooked, drain
* 1 tablespoon soy sauce
* 1 tablespoon butter, cut into pieces.
How to Make:
1. Sayat chicken wings at both ends with the aid of a sharp knife edge. Pull the wing bones carefully, keep the skin does not tear.
2. Marinate chicken wings with ginger water. Let stand 10 minutes, drain.
3. Stir well, chopped shrimp, garlic, sesame oil, chili sauce and pepper.
4. Grease each piece of bacon with shrimp paste, give sepucuk asparagus. Solid roll and enter into a chicken wing. Brush the chicken with sweet soy sauce.
5. Arrange chicken wings in margarine beroles heat resistant plate. Give piece of butter. Bake chicken wings in a hot oven temperature to 140o C for 20 minutes or until cooked. Lift and serve warm.
Steak Sauce Santan Tongue
Material:
* 1 piece of beef tongue, boiled with salt
* Pepper
* 2 cloves grain
* ½ teaspoon nutmeg powder until tender, cut into 1 cm thick
* Butter for sauteing
Sauce:
* 5 red onions
* 2 cloves garlic
* 2 red chili without beans
* 1 vertebra ginger
* 1 vertebra turmeric
* 1 vertebra galangal
* 2 sheets of orange leaves
* ½ block maggi block meat flavor
* Salt and pepper to taste
* 300 cc coconut milk (coconut ½)
How to Make:
1. Saute the sliced tongue in butter
2. Now make the sauce. Puree onion, garlic, red pepper, ginger, turmeric, galangal. saute until fragrant. Add the lime leaves. Stir briefly.
3. Pour the coconut milk, salt, pepper and maggi block. Cook, stirring frequently until boiling.
4. Serve with the sauce had the tongue, fries and various vegetable stew.
Obese KARAPITAN
Material:
* ½ kg beef gandik
* 2 cloves garlic
* 5 cloves shallots
* 1 lt rather thick coconut milk
* 2 sm red sugar
Marinade:
* 1 st salt
* ½ st MSG
* 1 st coriander finely
Method:
1. Cut of beef. Then soft-boiled meat without seasoning.
2. Lift the meat (the water is not discarded). Pukul2 until the meat is widened.
3. Braised meat again. Enter the spices and coconut milk. Boil until the water is shrinking.
4. After the meat is tender. Fried with oil.
Fu Yung Hai
A. MATERIALS:
* 5 Grain Chicken Eggs
* 250 gram cooked crab meat
* ½ cans Doperwten (canned peas)
* 1 large leek Trunk.
* Salt, pepper and seasonings to taste cuisine.
B. MATERIALS SAUCE:
* Tomato Sauce to taste
* 3 cloves garlic
* ½ teaspoons pepper
* 1 tablespoon granulated sugar
* 1 Teaspoon salt
* Seasonings to taste cuisine
* Wheat starch was mixed in a little water.
* Water slightly
HOW TO MAKE (A):
1. Beat the eggs were mixed with salt, pepper and flavoring dishes.
2. Combine the boiled crab meat, leeks that have been cut in thin - thinner into the beaten egg until blended.
3. Scrambled in a skillet with hot oil, while inverted until cooked and then placed above the plate.
HOW TO MAKE SAUCE (B):
1. Garlic Stir-fry with a little oil until yellow, then enter the tomato sauce to taste.
2. Enter Salt, Pepper, Sugar and flavoring food.
3. Dissolve the cornflour with a little water (as a thickener), enter into the skillet and wait until boiling.
4. Then Doperwten which has ditiris, inserted into the skillet and stir briefly and then lifted and poured over fried eggs TSB.
5. And ready to serve.
Juhi Lettuce salad
Material:
* 100 grams of wet noodles
* 6 pieces of leaf lettuce, sliced
* 3 pieces of cabbage, finely sliced
* 1 mentimus fruit, sliced
* 1 potato, steamed, fried, sliced
Juhi * 150 grams of roasted, ready to buy
Sauce:
* 150 grams of peanuts, fried and mashed
* 500 ml water
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 2 tbsp tomato sauce
* 3 pieces of red chilli, mashed
* 3 sheets of orange leaves
* 2-3 tablespoons of vinegar cooked
Complement:
* Crackers color = colors
Method:
1. Sauce: Mix peanut fine with water, sugar, salt, ketchup, red chilli finely, and orange leaves, rebis until thickened. add the vinegar, cook, stir, remove from heat.
2. Prepare the dish, arrange noodles, chopped lettuce, cabbage, cucumbers, potatoes, pour sauce on top. Sprinkle Juhi, complete the colorful chips.
3. Serve
Young Papaya ve
Material:
* 500 ml water
* 100 grams of beef tetelan
* 100 grams of white ground spices, see the white ground spices
* 3 bay leaves
* 2 cm galangal, smashed
* 1 papaya fruit weight approximately 350 grams, sliced into match
* 6 glandular long beans, cut into pieces
* 500 ml coconut milk from a coconut
* 1 teaspoon salt
* 1 / 2 tsp sugar
* 50 grams of leaf melinjo
* 2 large red hot pepper, sliced
How to Make:
1. Tetelah Boil beef until tender, add water until 500 ml remained, enter the white ground spices, bay leaves, and ginger, bring to a boil.
2. Enter papaya, long beans, coconut milk, salt, and sugar, cook until the vegetables cooked.
3. melinjo leaf and add chopped red chili, and cook a minute, remove from heat.
4. Serve warm....
Tempe Sambal Santan
Material:
* 150 grams tempeh, cut according to taste
* 250 ml coconut milk from a coconut
* 3 sheets of orange leaves
* 1 stalk lemongrass, crushed
Spices that are:
* 6 large pieces of red chilli
* 8 pieces red chili sauce
* 5 cloves garlic
* 3 cm kencur
* 1 teaspoon shrimp paste
* Salt and sugar to taste
Complement:
* Basil leaves to taste.
How to Make:
1. Cook the coconut milk with lime leaves, lemongrass, and spices until thickened and greasy grind, lift.
2. Brown tempeh on the fire, lift.
3. Prepare the plate, arrange tempeh, penyet until flattened. Pour the coconut milk sauce over it, complete the basil leaves.
4. Serve.
Young Jackfruit curry
Material:
* 2 tablespoons vegetable oil, for sauteing
* 1 liter of milk from a coconut
* 500 ml thick coconut milk from a coconut
* 2 bay leaves
* 2 cm galangal
* 3 sheets of orange leaves
* 350 g young jackfruit, diced hard boiled
* 8 bean stalk, cut into pieces
* 3 pieces of cabbage, sliced
* 2 tbsp tamarind water java
Spices that are:
* 6 pieces of red chilli
* 8 onions
* 5 cloves garlic
* 1 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 tsp sugar
How to Make:
1. Heat oil, saute ground spices until fragrant. Enter the bay leaves, galangal, and lime leaves.
2. Enter dilute coconut milk, young jackfruit, long beans, cabbage, and coconut milk. Pour the tamarind water, and cook a minute, remove from heat.
3. Serve warm.
Overlapping Sambal
Material:
* 5 large pieces of red chilli
* 7 fruits red cayenne pepper
* 6 red onions
* 5 cloves garlic
* 3 grain walnut
* 3 tablespoons dried shrimp
* 100 grams semangit tempeh (tempe lodged)
* 150 g fresh tempe
* 1 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 tsp sugar
* 2 bay leaves
* 3 sheets of orange leaves
* 2 cm ginger, crushed
* 2 cm galangal, smashed
* 250 ml coconut milk from a coconut
Complement:
* 10 glandular long beans, cut
* 50 grams of bean sprouts, siangi
* 1 bunch spinach, siangi
* Warm white rice and prawn crackers
How to Make:
1. Boil red chilies, cayenne pepper, onion, garlic, walnut, dried shrimp, tempeh is lodged, and fresh tempeh until soft, remove and drain.
2. Puree the stew with salt, pepper, and sugar.
3. Cook seasoning with bay leaves, lime leaves, ginger, galangal, and coconut milk, after the boil and thickens and looks oily, lift.
Sweet Spicy Sauce
MATERIALS
* 1 tablespoon margarine
* 1 / 4 grain onion, roughly chopped
* 5 tablespoons bottled chili sauce
* 5 tablespoons bottled tomato sauce
* 150 ml broth
* 1 tablespoon granulated sugar
* 1 1 / 2 teaspoon cornstarch, dissolve it with a little water
HOW TO MAKE
1. Heat margarine, saute onion until fragrant
2. Enter the chili sauce, tomato sauce, broth, and sugar, stir well and simmer
3. Add cornstarch solution while stirring until thickened and smooth, lift
Spicy Tamarind Marinade kangkong
Material:
* 3 tablespoons cooking oil, for sauteing
* 200 grams of spinach, siangi
* 3 sheets of orange leaves
* Salt to taste
* Ground pepper to taste
* Sugar to taste
* 5 grains of walnut, fried or roasted
* 2 large red chili pepper fruit
* 7 fruits red cayenne pepper
* 5 red onions
* 3 cloves garlic
How to Make:
1. Heat oil, saute ground spices and lime leaves until fragrant, stir well.
2. Enter the water spinach, stir, put salt, pepper, and sugar, cook until the spinach wilted, remove from heat.
3. Serve
Tempe rempeyek
Material:
* 300 gr tempeh, thinly sliced
* 8 sheets of lime leaves, sliced
For the dough:
* 250 grams of rice flour
* 350 ml coconut milk from half coconut
* 1 egg
* Salt and pepper to taste
* Sufficient amount of oil, for frying
Spices that are:
* 3 cloves garlic
* 2 cm kencur
* 1 tablespoon toasted coriander
Method:
1. Dough: Mix the rice flour, coconut milk, eggs, salt, and pepper, stir well. Add the ground spices and sliced lime leaves, stir
average.
2. Heat the cooking oil, dip tempeh slices into batter and fry until cooked, dried, remove from heat. Serve.
Tempeh omelet
Material:
* 150 gr tempe, mashed
* 3 eggs
* Salt and pepper to taste
* 2 tablespoons cooking oil
* 1 tablespoon margarine
* 3 onions, sliced
* 2 cloves garlic, sliced
* 1 red hot pepper, sliced
* 1 / 2 grain onion, chopped
How to Make:
1. Beat eggs, add salt and pepper. Enter the onion, stir well.
2. Heat margarine, saute onion, garlic, red pepper, and tempeh until wilted, remove, add to the egg mixture.
3. Heat the cooking oil, pour the egg mixture, make the pancakes, cook until done, remove from heat.
4. Serve warm.
Tempe Penyet
Material:
* 150 grams tempeh, fried
* 2 large red chili pepper fruit
* 8 pieces red chili sauce
* 2 tsp shrimp paste cooked
* Salt to taste
* 1 mengkal tomatoes, sliced
* 1 tsp lemon juice
* Basil to taste
How to Make:
1. Use cobek and ulekan, coarse chili grind huge, chili sauce, shrimp paste, and salt. Add the lemon and tomato slices mengkal, stir well.
2. Tempe penyet thereon until flattened.
3. Serve with basil leaves.
Ve Mix
Material:
* 750 ml coconut milk from a coconut
* 5 points below the red, sliced
* 3 cloves garlic, sliced
* 3 large pieces of red chili, sliced
* 2 large green peppers, sliced
* 2 bay leaves
* 2 cm galangal, smashed
* 2 tsp salt
* 1 / 2 teaspoon pepper
* 1 tsp sugar
* 2 pieces of purple eggplant, diced
* 10 long bean stalk, sliced
* 8 pieces daughter / baby corn, cut into pieces
* 50 grams of leaves of young melinjo, siangi
* 10 pieces of fried tofu
* 250 ml thick coconut milk from half coconut
How to Make:
1. Boil coconut milk with onion, garlic, red pepper, green pepper, bay leaf, and galangal.
2. After boiling, add salt, pepper, sugar, eggplant, squash, string beans, and daughter. Cook until the vegetables cooked.
3. Enter the thick coconut milk, fried tofu, and leaves melinjo, cook a minute, remove from heat.
4. Serve warm.
Vegetables Bobor
Material:
* 250 gr white pumpkin, peeled, thinly sliced
* 1 bunch spinach, siangi
* 1 bunch basil, leaves picked
* 2 bay leaves
* 2 cm galangal, smashed
* 600 ml coconut milk from a coconut
Spice in the blend:
* 5 red onions
* 3 cloves garlic
* 1 tsp coriander, toasted
* 1 cm kencur
* 1 teaspoon salt
* 1 tablespoon granulated sugar
*
Coconut sambal:
* 2 large red chili pepper fruit
* 5 pieces of red cayenne pepper
* 2 cloves garlic
* 2 cm kencur
* 1 teaspoon shrimp paste fried
* 1 / 2 teaspoon salt
* 1 tsp sugar
* 1 / 2 and a half old coconut, grated
* 100 grams tempeh
* 3 jeruh leaves, sliced
Method:
1. Boil coconut milk with spices, bay leaves, and galangal.
2. Enter the spinach and basil, cook a minute, remove from heat.
3. Coconut sauce: chili puree, cayenne pepper, garlic, kencur, shrimp paste, salt, and sugar into one. After a fine, enter the coconut and pieces of tempeh, stir well, add lime leaves, stir, and steam for 15 minutes until cooked.
4. Serve with sambal bobor vegetable oil while warm.
Fried Potato Skins
Material:
* 7 medium-size potatoes
* Sufficient amount of oil, for frying
Sauce:
* 8 tablespoons garlic cheese, ready to buy
* 50 ml heavy cream
* 1 tbsp tomato sauce
* 2 tablespoons honey
* 1 teaspoon chopped parsley
Method:
1. Wash potatoes, bake in oven until dry and mature skin, lift.
2. Steamed potatoes cut in half, scrape the contents of potatoes and reserving from the edges of the skin as thick as 1 cm, the contents of potatoes puree for sauce.
3. Cut potatoes lengthwise four parts, heat the cooking oil and fry the potatoes until cooked through and skin is dry, remove from heat.
4. Sauce: stir garlic cheese, heavy cream, ketchup, honey and potatoes finely, mix well. Add chopped parsley,
stir well.
5. Serve the potato skins with gravy.
Tofu Tempeh bacem
Material:
* 300 grams tempeh
* 10 small white fruit knew
* 500 ml water or coconut water
* 100 grams of white ground spices, see here
* 3 bay leaves
* 2 pieces of galangal, smashed
* 2 tablespoons brown sugar comb
* 1 teaspoon salt
* 1 / 2 teaspoon pepper
* 50 ml cooking oil
Supplementary Material
* Chili pepper
How to Make:
1. Cut the tempeh is equal to know
2. Cooking tempeh with water / coconut milk, bay leaves, galangal, palm sugar, salt, and pepper. Cook until dry. Add cooking oil and fry immediately until browned, remove from heat.
3. Serve warm with chili sauce.
Lotek
Material:
* 10 glandular long beans, cut into pieces
* 1 chayote fruit, hard boiled
* 1 bunch watercress, siangi
* 50 grams of bean sprouts, pour boiling hot water, drained
* 100 g young jackfruit, cut into pieces
* 100 grams tempeh, fried
* 2 medium-size fruit out, cooking
Subtle Seasonings:
* 250 grams of peanuts, fried, mashed
* 3 large pieces of red chili, stew
* 5 pieces of red chili, stew
* 3 cm kencur
* 1 / 2 teaspoon salt
* 1 tablespoon brown sugar comb
* 2 tbsp tamarind water java
* 100 ml warm water
Topping:
* Fried onion and red or crackers shrimp crackers
Subtle Seasonings:
1. Boil vegetables that have been weeded until cooked, drain.
2. Marinade / sauce: fried peanuts cooked until browned. Puree the red pepper, cayenne pepper, kencur, salt and brown sugar, add the beans that have been mashed, stir well. Enter java acidic water and water, stir well, put a piece of boiled jackfruit, stir well.
3. Presentation: mixed vegetables with spices, tempeh, and fried tofu, stir well. Tata to the plate, sprinkle with fried onions and red chips or crackers. Serve immediately.
Sambal Tempe
Material:
* 150 grams tempeh
* Sufficient amount of cooking oil, for frying
* 7 fruits red cayenne pepper
* 1 large red chilli fruit
* 3 cloves garlic
* 3 cm kencur
* Salt to taste
* Basil to taste
How to Make:
1. Fry until cooked tempeh
2. By using cobek: cayenne pepper puree with a large red chilies, garlic, kencur, and salt. Enter Tempe, rough pestle, add the basil leaves and stir well.
3. Serve hot.
Spice Kangkung Oncom
Material:
* 5 tablespoons of cooking oil, for sauteing
* 2 pieces red pepper, sliced
* 2 pieces of green pepper, sliced
* 2 red onions, sliced
* 2 cloves garlic, sliced
* 200 grams Oncom, knead
* 200 grams of spinach, siangi
* 3 sheets of orange leaves
* Salt, pepper, and sugar to taste
Spices that are:
* 2 pieces red pepper
* 2 pieces red hot chilli peppers
* 5 cm kencur
* 5 cloves garlic
How to Make:
1. Heat oil, saute ground spices with red pepper, green pepper, onion, garlic, and lime leaves, and cook until fragrant.
2. Enter Oncom, stir, and cook until Oncom cooked, stir well. Enter the swamp, bubuhi salt, pepper, and sugar, stir and cook until the spinach wilted, remove from heat.
Tofu Egg Specialties
Material:
* 250 grams know white, diced 1 cm
* 3 eggs separated
* 1 teaspoon salt
* Sufficient amount of oil, for frying
Peanut Sauce:
* 5 pieces of red chili sauce, fried
* 3 cloves garlic, fried whole
* 5 tbsp fried peanuts
* 50 ml soy sauce
* 1 tablespoon lemon juice
* 50 ml water
Topping:
* Bean sprouts, pour boiling hot water, drain, celery, garlic fries, and chips.
How to Make:
1. Shake off the eggs, add salt, stir well, put out.
2. Heat the oil in a small saucepan, pour the egg mixture and fry until cooked dry and brown, remove from heat.
3. Sauce: puree pepper, fried garlic gorang, and peanuts, mix with soy sauce, lemon juice and water, stir well.
4. Prepare the plate, put the eggs give sledri leaf sprouts with chopped, fried onion, peanut sauce, and chips.
Mi Lontong
Material
* 2 tablespoons cooking oil
* 3 cloves garlic, crushed
* 2 red onions, crushed
* 2 tablespoons dried shrimp, hot water soak, drain and puree
* 2 cm ginger, crushed
* 1 1 / 2 liters of water
* 2 tsp salt
* 1 / 2 teaspoon pepper
* 2 tablespoons soy sauce
* 250 grams of wet noodles
* 100 grams bean sprouts, discarding roots
* 1 stem green onion, sliced
* 1 tablespoon chopped parsley
Complement
* Rice cake, fried onions, crackers
Boil sauce
* 2 large red chili pepper fruit
* 10 pieces of red cayenne pepper
* 2 cloves of garlic boiled until cooked, lift, puree with 1 / 4 tsp salt.
How to Make
1. Heat oil, saute garlic, onion, and dried shrimp until fragrant. Enter the ginger, water, salt, pepper, bring to a boil. After boiling put soy sauce.
2. After re-enter the boiling noodles and bean sprouts, cook briefly, remove from heat.
3. Prepare a bowl, put the rice cake, pour over noodles, sprinkle with scallions, celery leaves, fried onions, complete with chili stew and crackers.
Ketoprak
Material:
* 5 out of white fruit the size of 6x6x2 cm
* 50 grams of rice noodles, soak in cold water until soft, drain
* 250 grams of bean sprouts, siangi, wash and brewed with hot water, drained
* 4 pieces Diamond
Sauce:
* 250 grams of peanuts, fried and mashed
* 6 cloves garlic
* 5 pieces of red chili sauce, fried briefly
* 100 ml warm water
* 1 teaspoon salt
* Soy sauce to taste sweet
Complement:
* Fried Onion, chopped celery, and red chips
Method:
1. Fry half-baked idea, lift, drain and cut according to taste.
2. Sauce: puree the garlic with cayenne pepper and salt, add the beans, puree. Add water and soy sauce, stir well, set aside.
3. Prepare the plate, good diamond, vermicelli, bean sprouts, and tofu. Pour the sauce give sauce, sprinkle with fried onions, sliced celery, and red chips.
4. Serve hot.
Spicy Sour Soup Egg
Material:
* 2 tablespoons cooking oil
* 3 cloves garlic
* 2 cm ginger, crushed
* 200 grams of shrimp medium, peeled, leaving tails
* 750 ml broth
* 5 pieces of fresh shitake mushrooms, sliced
* 100 grams of bamboo shoots, cut into match
* 1 tablespoon soy sauce
* 1 tsp sesame oil
* 1 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 tablespoon granulated sugar
* 5 tbsp chilli sauce
* 1 tablespoon vinegar cooking
* 1 tablespoon cornstarch, dissolve it with a little water
* 2 eggs, beaten off
* 6 rod Garlic chives, cut into 1 cm
How to Make
1. Heat oil, saute garlic until wilted. Enter the ginger and shrimp, cook until shrimp changes color.
2. Enter the broth, cook until boiling. Enter the sliced mushrooms, bamboo shoots, soy sauce, sesame oil, salt, pepper, sugar, chili sauce, and vinegar, and cook until boiling.
3. Thicken with cornstarch solution, after curdling, enter the beaten eggs, little by little to form fibers. Enter Garlic chives, and cook a minute, remove from heat.
4. Serve warm.
Pour rice Vegetables
Material:
* 2 cups cooked rice
* 2 tablespoons cooking oil
* 3 cloves garlic, minced
* 100 grams chicken, sliced into match
* 100 grams of peeled shrimp
* 4 pieces of fish meatballs, diced
* 100 ml chicken broth
* 1 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 teaspoon cornstarch, dissolve it with a little water
* 1 carrot sticks, cut aslant
* 1 stem green onion, cut into 2 cm
* 100 grams cauliflower, siangi, cut by bud
* 50 grams button mushrooms, sliced
* 100 grams small corn / putren
* 50 grams Peas
* 1 sheet of green cabbage
Complement:
* Pickled cucumber cayenne
How to Make:
1. Heat oil, saute garlic until fragrant. Add chicken, shrimp, and meatballs, and cook until chicken is cooked.
2. Enter the broth, salt, and pepper, bring to a boil and Thicken with cornstarch solution.
3. Enter the carrots, leeks, cauliflower, mushrooms, corn, green peas and mustard greens, and cook until the vegetables cooked, remove from heat.
4. Put rice in bowl, pour the stir, complete with pickles.
5. Serve warm.
Pepes Tahu
Material:
* 1 large fruit out, puree
* 2 bay leaves
* 2 stalks lemon grass, sliced
* 3 lime leaves, sliced
* 16 pieces of green chilli pepper
* 50 ml thick coconut milk
* 1 egg
Spices that are:
* 5 large pieces of red chilli
* 5 red onions
* 3 cloves garlic
* 2 tsp salt
* 1 / 2 teaspoon pepper
* 1 tsp sugar
Complement
* Banana leaves and sticks penyemat
How to Make:
1. Mix the white that has been smoothened out with the spice paste and stir well.
2. Enter the coconut milk, eggs, and slices of lime leaves, stir well, for the dough into 4 parts.
3. Take two pieces of banana leaves, put the bay leaves and a good one part of the dough, give stems lemongrass and green chilli pepper, wrap the form of rice cake, and the peg with a stick.
4. Steam for 30 minutes until cooked, remove from heat.
5. Serve warm.
Pearl Fried Rice
Material:
* 3 tablespoons cooking oil
* 2 eggs, beaten off
* 3 cloves garlic, minced
* Two plates of white rice
* 2 tsp soy sauce
* 1 teaspoon salt
* 1 tsp pepper powder
* 1 tsp soy sauce
* 2 tablespoons green peas
* 1 carrot sticks, diced, cooked, boiled
* 50 grams of cheddar cheese, diced
Method:
1. Heat the cooking oil, make scrambled eggs, enter the garlic, saute until wilted.
2. Add rice, soy sauce, salt, pepper, and soy sauce, stir well. Add peas, carrots, and cheese, and cook a minute, remove from heat.
3. Serve warm.
Dried Anchovy Salted Peanut Tempeh
Material:
* 500 grams tempeh, cut into match
* 150 grams of peanuts, fried
* 100 grams of salted anchovies, fried
* Cooking oil to taste
* 3 large red hot pepper, discard the contents, thin diagonal slices
* 2 bay leaves
* 2 cm galangal, smashed
* 50 ml water
* 5 tablespoons brown sugar sliced
* 2 tbsp tamarind water java
* 1 teaspoon salt
* 5 tablespoons fried onions
* 3 tbsp fried garlic
How to Make:
1. Heat the cooking oil, fry tempeh until crispy, remove and set aside.
2. Heat the remaining 2 tablespoons oil to fry, saute the red pepper until wilted, remove from heat.
3. Saute bay leaves and galangal briefly, enter the water, brown sugar, tamarind water, and salt. After boiling, put fried tempeh, stir red pepper, fried onions, fried garlic, roasted peanuts, and salted anchovies, stir, remove from heat.
4. Serve
Swamp Cabbage Tomato Chili
Material:
* 5 tablespoons of cooking oil, for sauteing
* 3 sheets of orange leaves
* 2 fresh tomatoes, diced
* 200 grams of spinach, siangi
* Salt and pepper to taste
* Granulated sugar or soy sauce to taste
Spices that are:
* 6 large pieces of red chilli
* 10 pieces of red cayenne pepper
* 1 tablespoon shrimp paste
Method:
1. Heat oil, saute ground spices with lime leaves until fragrant.
2. Enter your sugar, salt, pepper, tomato, and soy sauce, cook briefly and stir well. Add spinach, stir and cook a minute, remove from heat.
3. Serve
Tofu Soup
Sauce ingredients:
* 1 tablespoon cooking oil
* 1 tsp sesame oil
* 3 cloves garlic, crushed
* 2 cm ginger, crushed
* 1 quart chicken broth
* Salt and pepper to taste
* 100 grams button mushrooms, sliced
* 2 carrots, sliced according to taste
* 50 grams suun, soaked until soft water
* 1 sheet of beancurd, cut into pieces, soak water
Material contents:
* 1 out of white fruit, puree
* 200 grams of fish tengiri, puree
* 1 tbsp corn starch
* 1 egg white
* Salt, pepper, and sugar to taste
* 1 tablespoon chopped celery
* Sufficient amount of oil, for frying
Topping:
* Sliced green onions
Method:
1. Sauce: heat the cooking oil with sesame oil, saute garlic until fragrant. Enter into the broth, add the ginger, salt, and pepper. Bring to a boil. Enter the mushrooms, carrots and beancurd, cook a minute, remove from heat.
2. Contents: Mix knew, tengiri fish, corn starch, egg white, salt, pepper, and sugar, stir well, add chopped celery and stir well.
3. Heat the cooking oil, fried dough a teaspoon of the contents each time, until cooked, remove from heat.
4. Presentation: preparing a bowl, arrange suun, pour the sauce and filling, add the fried tofu, sprinkle with scallions and serve warm
Salted Fish Stir-fry bean sprouts
Material:
* 150 grams of dried fish jambal
* Sufficient amount of oil, for frying
* 3 cloves garlic, crushed
* 1 cm ginger, crushed
* 100 grams bean sprouts, siangi
* 1 tbsp oyster sauce
* 1 teaspoon salt
* 1 / 4 teaspoon pepper
* 10 stems Garlic chives, cut into 2 cm
* 1 scallion slices, cut into 1 cm
Method:
1. Jambal fried salted fish until cooked, lift, slice or Suwir.
2. Heat the remaining 2 tablespoons oil to fry, saute garlic until fragrant.
3. Enter ginger, bean sprouts, oyster sauce, salt, and pepper and stir well. Cook until wilted bean sprouts, enter Garlic chives and scallions, stir, add the fish sauce. Lift
4. Serve warm.
Material:
* One and a half old coconut, peeled, sliced lengthwise
* 100 grams of salted anchovies
* 150 grams lamtoro
* 3 large green peppers, sliced
* 5 sheets of lime leaves, sliced
* 2 cm ginger, sliced
* 12 bay leaves
li> 18 pieces of red cayenne pepper
Spices that are:
* 3 large pieces of red chilli
* 5 red onions
* 3 cloves garlic
* 3 cm kencur
* 1 teaspoon shrimp paste cooked
* 1 tsp pepper
* 2 tsp salt
* 2 tsp sugar
Complement:
* Banana leaves, sticks penyemat, and brown rice
Method:
1. Mix the grated coconut, salted anchovies, lamtoro and ground spices, mix well. Add chopped green chilies, sliced lime leaves, and slices of ginger and stir well.
2. Take two pieces of banana leaf, put a bay leaf, and cayenne botok dough, wrap the form of piles.
3. Steam for 20 minutes until cooked.
4. Serve warm with brown rice.
Tofu Salad
Material:
* 1 (300 grams) knew silk / know japanese
* 1 piece of poached chicken breast, Suwir
* 25 grams suun, soak soft
* 2 eggs, make pancakes, sliced
* 3 lettuce leaves
* 1 tomato, sliced
Sauce:
* 100 ml corn oil
* 1 tablespoon mustard
* 3 tbsp lime juice
* Salt, pepper, and sugar to taste
Method:
1. Steamed out for 10 minutes, lift, diced.
2. Sauce: Mix corn with mustard oil, stir, add lemon juice, salt, pepper, and sugar and stir well.
3. Presentation: preparing the dish, arrange lettuce leaves, tofu, suun, scrambled eggs, chicken Suwir, and tomatoes, pour the sauce on top.
4. Serve cold.
Tofu Laksa
Material:
* 5 pieces know pong / know white, diced
* Sufficient amount of oil, for frying
* 3 sheets of orange leaves
* 2 stalks lemongrass, crushed
* 2 cm ginger, crushed
* 200 grams of rice noodles, pour boiling hot water
* 50 grams of bean sprouts, pour boiling hot water
* 1 / 2 bunch basil, leaves picked
* 5 tablespoons fried onions
* 1 liter of soy milk / coconut milk
Spices that are:
* 8 onions
* 3 cloves garlic
* 5 cm turmeric, puree
* Salt and pepper to taste
Complement:
* Sliced boiled eggs and boiled sauce: 50 grams of cayenne pepper 2 cloves bwang stew with white, remove and puree, put a little salt
Method:
1. Fried or steamed know until cooked, remove from heat.
2. Heat the remaining 2 tablespoons oil to fry, saute ground spices with lime leaves, lemongrass, and ginger until fragrant, add to the soy milk, bring to a boil.
3. Presentation: preparing a bowl, fill with rice noodles, bean sprouts, fried tofu, and gravy, sliced egg, sprinkle with fried onions and decorate with basil and serve warm.
Cassava Leaf Fish Pepes peda
Material:
* 2 salted fish traders
* 1 bunch of cassava leaves, cooked, boiled, squeeze the water
* 1 tomato, sliced
* 4 pieces of orange leaves
* 2 stalks lemongrass, crushed
* 2 bay leaves
* 10 pieces of green chilli pepper
* 1 / 2 coconuts and a half old, peel, lengthwise Parung
Spices that are:
* 6 large pieces of red chilli
* 6 red onions
* 3 cloves garlic
* 2 tsp shrimp paste cooked
* 2 tsp salt
* 1 tsp pepper powder
* 1 tbsp palm sugar, shaved
Complement:
* Banana leaves and sticks penyemat
Method:
1. Rinse salted fish, bike, throw her head and grab the meat.
2. Mix the spice paste with grated coconut and stir well. Add the sliced tomato and sliced lime leaves and stir well.
3. Take two leaves, cassava leaves layout, place the coconut flavoring and meat traders, put bay leaves, lemongrass and green chilli pepper, wrap and steam for 20 minutes until cooked, remove from heat.
4. Serve warm with red or white rice.
