Nugget Milk

Nugget Milk


Ingredients:
500gr milkfish meat without skin
3btr chicken eggs
2sdm tpg tapioca
750ml oil u / manggoreng

Spices:
5siung bwg white, chopped
3sdt bwg Bombay, minced
1btg leaves bwg / bwg gear
KCP salted 2sdm
1sdt mnyk sesame
sckpnya salt

Material layer:
1btr chicken eggs
100gr tpg wheat protein is
100gr tpg pangko / panir

HOW TO MAKE:
1. heat oil, stir-fry bwg white & bwg Bombay until fragrant
lift.
2. mixed materials and other spices, mixed flat.
3. dough in a cast brass box the size of 15 × 15x3cm mean plastic. averaging
4. pengukus boil a pot, steam the dough for 15 minutes until cooked.
lift & dinginkan. cut block
5. gulingkan dough in flour until smooth.
in the remaining egg dye my d shake, lift.
6. and gulingkan in tpg pangko / panir.
7. heat oil, fried dough to snuff.
lift & Drain.
serve warm.

untk 15 pieces.

Pepes A Lemon basil

Pepes A Lemon basil


Ingredients:
7 pieces of bread are fresh-torn
A white 650gr
50gr basil
1 grated coconut
3 eggs

Spices: dialusin
6 cloves garlic
6 cloves onion
5 fruit cayenne
5 hazelnut fruit
1 tsp pepper
1.5 teaspoon salt
divers adequate
Wrapper: banana leaves
+ Oil

How to make:
1. Toss all ingredients and seasonings, stir well to the average
Wrapped packet of banana leaves.
2. Continue to steam, after the cold open bungkusnya.
3. Fry until yellowish

To cut 15.

Crab curry Manis (padang )

Crab curry Manis (padang )
 

Ingredients:
3 tails, crab, clean, steam
1,200 ml of milk
4 pcs red chili, split lengthwise
2 bh sour stuff
2 btg Serai, memarkan
Oil need to

Puree:
7 pcs onion
3 cm turmeric
2 cm ginger
2 cm lengkuas
1 tsp pepper grains
1 tsp coriander
1 ½ tsp salt

Method:
Heat oil, stir-fry ingredients until smooth and fragrant Serai.
Add the cayenne, cook until wilting.
Cast coconut milk, slosh-slosh that is not broken, cook until boiling.
Enter crab and sour stuff.
Cook until sauce and spices permeate set, lift.

For 3 people
Source:
www.tabloidnova.com

Goat Tinoransak Spices (menado)

Goat Tinoransak Spices (menado)
 

material:
500 grams of goat meat, cut 2 cm box
20 sheets basil
5 rod Serai, dimemarkan
500 ml water
5 tablespoons vegetable oil

flavor of those rough:
20 grains of red onion
100 grams green chili
5 fruit green chili sauce
2 tsp salt

how to make:
1. Stir-fry seasoning flattered, basil, and Serai until fragrant.
2. Enter the goats while stirred to change color.
3. Cast water and cook until meat is tender.

for 6 portions.

Pelepah brain-Brain Mold

Pelepah brain-Brain Mold
Ingredients:

* 300 gr fish tenggiri
* 100 gr shrimp meat
* 100 gr roughly chopped mushroom, stir-fry with minced
garlic and salt
* 1 tbsp sago flour
* 1 tbsp finely chopped leaves sledri
* 2 tbsp sugar
* 1 / 2 tsp salt
* 1 tsp pepper powder
* Stems of coconut leaves adequate

Sauce:

* 5 tbsp chilli
* 1 tsp mustards
* 1 tbsp sugar
* 1 tbsp vinegar
* 1 / 2 tsp salt
* 100 ml of warm water (cooked)

How to make:

* Mixed fish, shrimp, meat, sago flour, sugar, salt and pepper to a blender, pure (not sticky)
* Intervene again with mushrooms and leaves sledri, uleni return to the average mixed
* Pelepah cut coconut as long as 20 cm, and then place the dough 1 tbsp pinchers ditengahnya then again with the next pelepah coconut, satukan edges and seedling
* Fuel brain-brain pelepah until cooked enough, Serve with sauce

To make sauce:

* Intervene to piggledy all ingredients and serve the average correct
Author: Rudy Choiruddin

crab sweet soup (field)

crab sweet soup (field)
 
ingredient:
3 crabs, clean, steam
1200 ml coconut milk
4 red chilli bras, slit lengthways
2 sour bras kandis
2 btg serai, contuse
oil to menumis
attenuate:
7 onion bras
3 cm turmeric
2 cm ginger
2 cm alpine galanga
1 sdt grain pepper
1 sdt coriander
1½ sdt salt
manner makes:
heat oil, tumis soft flavor and serai up to fragrant.
add red chilli, ripe up to withered.
decant coconut milk, poke at so that not broken, ripe up to boil.
insert crab and sour kandis.
ripe up to flavor penetrates and sauce coagulates, lift.
to 3 person
source:
www. tabloidnova. com

flavor goat tinoransak (manado)

flavor goat tinoransak (manado)
 
ingredient:
500 grams of mutton, cut box 2 cm
20 sheets of basil leaf
5 stalks serai, contused
500 ml water
5 frying oil tablespoon
flavor pounds coarse:
20 onion grains
100 grams of green chilli
5 green cayenne
2 salt teaspoon
manner makes:
1. tumis flavor pounds, basil leaf, and serai until fragrant.
2. insert goat while stirred up to turn colour.
3. decant water then ripe until soft meat.
to 6 portions.

passionate it enjoy soto foot

passionate it enjoy soto foot

eka septia - detikfood
jakarta - the sauce colour kecokelatan, not white clear likes soto in general. but if call on at tongue likely difficult stop. want eaten off hand or accompanied sepiring warm white rice soto this even also same delicious and passionate!
as pounced thunder, approach open fasting suddenly rushed by shadow soto hot chicken foot smokes. direct i trace area jl. fatmawati solid. i remember info from friend, there tent cafe that sell soto delicious foot.
evening obvious through the street fatmawati filled a lot of tent cafe that peddle all food kind. exactly in front of dbest there chicken noodle seller cafe, bread burns, fried rice. up to my sixth cafe not also will see marking seller existence soto foot.
doesn't capitulate off hand, final i return to fried rice seller to ask. because if i am not wrong remember my friend ever mentions that seller soto foot bearby fried rice seller.
" permission sir, commodity soto where yes foot? " ask me. " oo. . mba ask same one who correct, " answer it. obvious that fried rice seller father also as seller soto foot. oa. . suitable i can not find it. the cafe very simple with tent not how big and if i see only can accommodate approximately 10 person. at tent also not as described menu soto foot. only bertulis the banner: ‘nasi delicious fried evening yanto ready fried rice, noodle goreng’.
cafe that stand since year 1981 this has a lot of loyal visitor. it is not strange if without necessary inscribed at tent many visitors that detect special menu soto this foot.
while chat with brother yanto, the seller, i am even also order seporsi soto foot. before presented soto foot that reside in a big frying pan is heated beforehand. whilst hot smoke to unbottled into concave plate. hmmm. . the fragrant aroma soto foot menguar make my stomach hungry more kerucu.
wa, obvious seporsi soto its contents foot a lot of. i am rather a little what can menghabiskann hesitant, but this stomach is very very hungry. slowly but certain i begin ‘menjelajahi’ soto this foot.
the sauce colour kecokelatan rather nyemek. moment i taste very asa garlic aroma, sweet soybean sauce, a little ginger, pepper and sesame oil fragrant tint. whew, this is version soto foot that smell oriental. piquant a little sweet with fragrant aroma!
not stop until the sauce, i begin to take the foot. eat soto foot can not use spoon and fork. because differ the sensation, roger this hand is belepotan because holds foot. the foot contents very many, there more than 12 chicken foots. thick skin layer ‘kinyil-kinyil’ also dark chocolate. the flavor penetrates to bones end. soft and easy loose, as foot sign is cooked perfect! it’s fingers licking good – cheat on exams slogan resto america fried chicken!
direct thick sauce soto kecokelatan i stir with warm rice smokes. wouw… sweet piquant and so delicious! rice really not finished me eat because i decide to menuntas 12 chicken foots until finished!
there a little i regret, foot that presented rather a little crashed. follow the seller sih, this is because little the chicken foot size. " usually chicken foot that worn bigger mba, rather difficult look for larger ones foot lately, " said brother yanto the seller. may be this is flutter chicken price that rise every day since fasting.
seporsi soto foot a while ago awarded rp 12.000,00. fit price for portions size very big and fitting taste mengacungin thumb. hmm. . is soing if pocket not too thick and want menyantap delicious and taste, call on to brother cafe yanto this! soto this foot is more passionate lho if is eaten both! prove!
soto foot (delicious fried rice evening yanto)
jl. rs fatmawati in front of dbest fatmawati
after bus stopping place dbest (eka / odi)

source:
www.detikfood.com

kagape goat (jepara)

kagape goat (jepara)
 
ingredient:
500 gr mutton, cut 1 x 4 cm
2 sdm tamarind water
1/2 sdt salt
500 ml water
500 ml thick coconut milk
100 gr long grater coconut, sangrai dry, pound
2 btg serai, contuse
oil to menumis
flavor, attenuate:
2 garlic cloves
6 onion bras
1 sdt coriander
3 candlenut bras
1/2 sdt pepper
1/4 sdt jinten
3 cm turmeric
1 cm ginger
1 sdt salt
manner makes:
heat oil, tumis soft flavor up to fragrant.
insert serai, stir flat.
insert meat, stir, ripe up to turn colour, decant water.
ripe up to soft meat and water lives a little.
decant coconut milk little by little.
ripe while stirred up up to flavor penetrates and sauce coagulates.
insert coconut sangrai pound, stir a moment, lift.
to 5 person
source:
www. tabloidnova. com

pepes know basil

pepes know basil
 
ingredient:
7 sheets of bread bargains mencabik-cabik
650gr know white
50gr basil
1 grater coconut
3 egg grains
flavor: mengalusin
6 garlic cloves
6 onion cloves
5 red pepper
5 candlenuts
1 pepper teaspoon
1,5 salt teaspoon
penyedap sufficient
wrapper: banana leaf
+ frying oil
manner makes:
1. mix all ingredients and flavor, stir sampe flat
package pake banana leaf.
2. steam sampe mateng, after cold open the package.
3. fried sampe yellowish
to 15 cut.

leaf fish head soup melinjo

leaf fish head soup melinjo


3 head bras a kind of fish, cut in two
50 gr leaf melinjo, pick the leaf
10 red cayenne bras
700 ml coconut milk
1 lbr turmeric leaf
1 lbr greetings leaf
4 vegetable star fruit bras
1/2 sdm salt
oil to menumis
soft flavor:
5 red chilli bras
2 garlic cloves
2 candlenut bras
5 onion bras
1 cm ginger
1/2 cm turmeric


heat oil, tumis soft flavor up to fragrant, insert turmeric leaf and greetings leaf, stir flat.
insert coconut milk, ripe up to boil, insert fish head, stir a moment.
insert vegetable star fruit, red cayenne, salt and leaf melinjo, ripe up to coconut milk rather thick, lift.

to 3 person

jackfruit vegetable sows meat

jackfruit vegetable sows meat

1 l water to boil
2 garlic cloves, memparut
250 gr beef
1 sdt salt
750 g young jackfruit, wash, leak and cut to pieces.
500 ml coconut milk from 1/2 coconut grain
2 sheets of greetings leaf
1 cm alpine galanga
frying oil


flavor that refined:
6 big red chillis
10 onion grains
2 garlic cloves
3 candlenut grains, sangrai
1 sdt asi fried
2 sdt salt

sowing:
3 fried shrimp crisplies, at crumple ups soft
1 sdm fried garlic.
mendihkan water, boiled meat and salt up to soft, add when less water.
meat leak, suwir coarse and cast aside
fried meat suwir in oil many
boiled jackfruit in meat broth a while ago up to soft and broth remained add water
meanwhile tumis soft flavor, greetings leaf and alpine galanga
decant flavor tumis into boiled jackfruit, stir up to boil
decant coconut milk, ripe up to soft jackfruit and coconut milk mngental.
present with meat suwir fried, krupuk soft and fried garlic.

cake red bean apple

cake red bean apple


100 gr butter
180 gr sugar
1/2 sdm ovalet
2 btr egg
225 gr flour
1/2 sdt baking powder
175 gr red bean



soak red bean semalaman. then boiled with water many up to soft. pulverize up to soft.
shake butter with sugar and ovalet up to pale, add egg one per one while then shaken up to developing.
sift flour with baking powder then mixe with egg batter.
mix red bean that cold then stir flat.
olesi size brass 26 x 28 cm with butter then insert batter and grilled during approximately 55 minutes with temperature 180 degrees celcius up to ripe

jackfruit seed (makassar)

jackfruit seed (makassar)
 
ingredient:
250 gr potato, steam, attenuate
50 gr sand sugar
100 gr canary
5 egg yolk, shake, filter
ingredient perebus:
300 gr sand sugar
500 gr sand sugar
1 lime bra takes the water
1/4 sdt vanilla
manner makes:
mix potato, canary, sugar, boil above little fire.
while be stirred up until batter can be formed. lift, make cool.
take a little form batter likes jackfruit seed.
do up to all ingredients finisheds.
boiled water with sugar, orange juice nipis and vanili.
ripe with little fire up to thick.
plunge jackfruit seed in egg yolk shakes.
then insert into sugar water.
ripe up to ripe and egg yolk menempel.
lift, leak. present.
to 6 person
source: www. tabloidnova. com

mud cake

mud cake
 
ingredient:
150 gr sand sugar
250 gr whole-wheat
450 gr potato, steam and attenuate
100 gr vegetable oil
3 egg yolk
2 protein
500 ml coconut milk kara (300 coconut milks kara+200 water), boiled, make cool
1 sdt vanilli
1 sdt salt
manner processes:
shake sugar and egg until white and developing, insert vanili, insert coconut milk, stir slow until flat
insert soft potato, stir flat.
insert wheat little by little while then stirred until flat and soft
heat printing, rub a little oil
decant batter in printing 3/4 full … give topping raisin/kelapamuda or what aja approximately fit (me sih pake misses ma cheese according to husband ngga like ma raisin atopun young coconut)
burn until ripe.

gandasturi

gandasturi
 
skin ingredient:
200 gr whole-wheat
1 sdt salt
1 btr egg
200 ml liquid milk
water sufficient
50 ml vegetable oil
2 egg grains for rubbing
flour panir sufficient
for:
200 gr bean green/ red bean
sugar sufficient
1/2 sdt salt
boiled bean up to flower and soft then sugar input sampe secukup the sweet don't forget salt input lets up to dry then lift to cast aside.
manner processes:
blender wheat air + telur+susu+ oil and salt sampe mixed flat then filter. batter omelette, 1 senduk vegetable, after ripe lift and contents with green peanut or red bean then trilateral fold and plunge to into egg yg udah shaken free then smear with flour panir, do up to all batters finisheds.
fried gandasturi up to brownish yellow lifts and ready served.

ice-cream recipe - pudding ice tape green

ice-cream recipe - pudding ice tape green
drink recipe - ice-cream recipe
 
ingredient:
1 bks green powder jelly
600 ml water
150 gr sand sugar
250 gr tape green sticky rice
contents:
1 young coconut bra
300 ml coconut milk
red syrup
sweet heavy cream
ice planes down
manner makes:
1. mendihkan water, mixe with jelly. stir flat and add sand sugar. after
boil, insert tape, stir flat and ripe a moment.
2. infuse brass, eliminate hot steam and pack into cupboard refrigerators.
3. after cold, cut dice form and infuse glass. add coconut
young and coconut milk or milk.
4. give ice planes down, add sweet heavy cream and red syrup.
5. decoration with pandanus leaf and present.
devoting recipe indosiar. com

ce-cream - young coconut ice-cream

ice-cream - young coconut ice-cream
drink recipe - ice-cream recipe
 
source: mother mother at
ingredient - ingredient:
100 ml young coconut milk
700 ml fresh milk
pink dye
1 sdm maize flour, dissolve meagrely water
3 chicken egg yolk, shake
200 g young coconut meat, scratch soft
100 ml cream thick
manner makes:
mix coconut milk and milk. stir flat.
give several pink dye drops, stir flat. boil above little fire while stirs up to hot.
tuangi maize solution, stir up to thick and boil.
take a little batter, stir egg yolk. recast into batter. ripe up to boil. lift, poke at up to the steam losts and be warm.
add young coconut and cream stir flat. infuse container.
save in freezer up to half frozen. release, stir flat.
save to return in freezer up to frozen.
skim in glasses saji. present cold.
to 6 glass
source from dunia-ibu. org

cake recipe - layer cake recipe surabaya 1

cake recipe - layer cake recipe surabaya 1
 
 
ingredient:
570cc or 30 egg yolk grains
2 protein grains
350 gram orchid butter or blue band is shaken until rise white
120 grams of whole-wheat
300 grams of sand sugar
20 grams of milk powder
1 sdm brown pasta
½ sdt vanilla
1 sdm rum
manner makes:
yellow and protein, sugar, vanilla and rum shaken until rise.
insert wheat, milk powder, latest insert butter shakes.
batter is divided 3 parts. 1 part is given brown pasta.
grilled with fire on, 200°c.
after ripe, compile cake 3 layers with brownly in the middle of. for sheating can be used jam or butter cream.
source :
http: /www. resepmasakan. com

cake recipe - banana cake

cake recipe - banana cake
 
 
ingredient - ingredient that used:
150 grams of rice powder
100 grams of sand sugar
700cc coconut milk from 1 coconut grain
½ sdt salt
1 sheet of pandanus leaf
75 grams of flour hunkwee
2 bananas mempotong-potong
banana leaf to wrap up
manner makes:
mix rice powder, sand sugar, coconut milk, salt and pandanus leaf. ripe and stir then sampau batter is thick. lift from fire, let until warm.
insert flour hunkwee little by little while stirred flat.
take banana leaf, put 2 sdm batter, contents middle it with banana cut. package, and steam until 30 minutes until ripe.

source:
http: /www. resepmasakan. com

indonesia dish recipe - soto holy

indonesia dish recipe - soto holy
 
 
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com

indonesia dish recipe - soto holy

indonesia dish recipe - soto holy
 
 
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com

pickles boodle

pickles boodle
 
ingredient:
200 gr wet noodle, pour boiling water into hot water, leak
3 sheets of cabbage, throw away the leaf bone, slice soft
30 gr taoge, pour boiling water into hot water, leak
2 cut tempe fried, cut 2x2 cm
4 cut dry fried tofu (for example knows sumedang), potong24 sdm roasted peanut
pickles:
2 cucumbers, cut in two, throw away the seed, slice as thick as 2 mm
1/4 sdt salt
several vinegar drops
1 sdm sand sugar
mix to grow into one all ingredients, hush 30 minutes so that penetrate
sowing:
2 sheet sledri, slice soft
2 sdm fried onion
completion:
chutney that made from chili at boiled and at soft pestle
sauce:
2 garlic cloves, soft pestle
50 gr java sugar
200 cc water
5 sdm sweet soybean sauce
1/2 sdt salt
several vinegar drops
manner processes:
sauce:
mendihkan java sugar and water, up to sugar dissolves, filter.
mendihkan return java sugar water, add sweet soybean sauce, salt, vinegar and
garlic.
let until space temperature.
guess to guess this sauce taste, resemble cuko empek2, but liquider and not
hot.
presentation:
noodle order, cabbage slices, taoge, tempe and know, pickles, roasted peanut,
taburi with fried onion and celery.
pour sauce. present with chutney.
if there krupuk karak/gendar/puli, delicious also at crumple up above pickles boodle
this.

tomato soup

tomato soup
 
ingredient:
200 gr tomato, soak hot water, skin
150 gr gluten, boiled, cut dice 1 cm
50 gr pea
50 gr corn pipil
75 gr carrot, flower form
1 sdm pasta tomato
2 sdm tomato sauce
1 cm ginger, chop
500 ml vegetarian broth
1/4 sdt pepper
1/2 sdt salt
2 sdt maize flour, dissolve
1 btg celery, chop
1 sdm margarine to menumis
vegetarian broth ingredient:
200 gr bengkuang, peel, cut 6 parts
200 gr carrot, peel, cut 4 parts
2 btg celery leaf, cut 2 parts
2 sweet corn bras intact, cut 3 parts
1/2 sdt pepper
1 sdt salt
600 ml water
manner makes:
1. make vegetarian broth: boiled water with bengkuang, carrot, celery leaf, sweet corn, pepper and salt, ripe with little fire during 30 minutes, lift, filter.
2. soak tomato in hot water, hush a moment, throw away epidermis and its contents, cut tomato as big as dice 1 cm, cast aside.
3. heat margarine, tumis ginger up to fragrant, decant broth, salt, pepper, stir, ripe up to boil, lift, filter.
4. heat to return broth, insert tomato, pasta tomato, tomato sauce, gluten, pea, corn pipil, carrot, celery, pepper and salt, ripe up to boil. decant maize solution, stir, mendihkan, lift.

sambel fried komplit

sambel fried komplit
 
to 10 person
ingredient:
350 grams of hash, make marble form
350 grams of cow heart, boiled a moment cut dice 1 cm
350 grams of shrimp peels to slit the back leaves over its tail
12 ripe boiled quill egg grains
100 gram kapri sweet
1 big red chilli slices slanting thin
1 board petai slice to follow taste
500 ml coconut milk from 1 coconut grain
350 ml coconut milk from 1 coconut grain
3 sheets of orange leaf
2 sheets of greetings leaf
2 stick serai contuse
1 sdm tamarind water
80 ml sweet soybean sauce
5 sdm frying oil
attenuate:
15 big red chillis
10 onion cloves
5 garlic cloves
5 candlenut grains sangrai
2 sdt salt
1 sdt item pepper
manner makes:
1. heat frying oil then fried boiled quill egg up to golden coloured. lift. afterwards tumis kapri and petai. lift. then tumis red chilli slices. lift. shrimp fried latest up to turns then lift.
2. heat to return remainder oil fries and use to menumis flavor that refined up to fragrant. insert orange leaf, greetings, serai, tamarind water and sweet soybean sauce. insert coconut milk 500 ml then mendihkan.
3. insert meat balls, ripe up to float. insert cow heart, ripe up to sauce coagulates. add thick coconut milk and ripe up to coconut milk appears oily. then insert shrimp, quill egg, kapri and petai. ripe a moment then lift.
4. present as completion: lontong or ketupat, taburi with fried red chilli

The porridge seafood

The porridge seafood

The material:
2 cooking oil human resources, 1 oil human resources wijen
5 garlic fangs, cincang
100 gram the onion, cincang
250 gram prawns, discarded skin, left ekornya
2 tails cumi, analysed, the piece according to selera
200 gram large-scale fish meat, the piece dadu
2 human resources of oysters sauce, 2 soy sauce human resources manis
1 sdt salt, 1/2 sdt ground pepper, 1 sugar human resources pasir
1 stick of the leek, iris

The porridge: 200 gram beras
1400 ml air
3 cm jahe
2 rods of lemon grass memarkan
Sowing: the leaves ketumbar
accessories: chicken Broth scattered with the slice of the leek, cakwe the slice, chilli sauce sauce botolan and the pickle mentimun

The instruction: 1.Bubur: cooked the rice with water, jaher and lemon grass until becoming the half-ripe porridge, adopted.
2.Panaskan oil with oil wijen, stir-fryed the garlic with the onion through to fragrant, put prawns and cumi, cooked until changing colour, put oysters sauce, sweet soy sauce, salt, ground pepper and granulated sugar, cooked as far as the equitable spice and seafood ripe, adopted.
3.Siapkan the cup filled with the porridge, poured tumisan above, equipped with cakwe.
4.Sajikan warm with chicken broth, chilli sauce sauce and the pickle.
To: 6 people.

noodles soup mie

The material:
feet (or meat tetelan)
Accessories: noodles basah
Col, the slice tipis
Risol, the piece sedang
tomatoes, the slice tipis
the celery leaves, the slice halus
chilli sauce rawit

The broth spice: merica
2 kemiri
2 onion fangs putih
4 onion fangs merah
a thin slice of ginger, keprek
1 sheet sereh
Garam

the broth instruction: 1.
Boil feet (meat tetelan) with water as far as tender meat.
2.
Refine pepper, candlenuts, the garlic and the shallot.
3.
Stir-fry the fine spice through to fragrant, put ginger and lemon grass.
4.
Put the spice stir-fry inside rebusan tetelan (meat), cooked until boiling.
the instruction risol: 1.
Soaked bihun in hot water through to soft, tiriskan and eliminated.
2.
Refine the garlic and pepper, stir-fry through to fragrant.
3.
Put bihun, gave adequate salt, stirred through to bihun withered.
Adopted.
4.
Prepare spring rolls skin.
5.
Gave bihun and the roll of spring rolls skin.
6.
Fried through to brownish.
the small chilli sauce instruction: 1.
Boil the small chilli through to withered.
2.
Ground rough.
3.
Give water and distillation water of the lime citrus fruit.
the presentation: 1.
Compile wet noodles, the cabbage, risol and tomatoes.
2.
Poured with broth plus his meat.
3.
Sprinkle the celery leaves and gave small chilli sauce.

Bakwan the Rebon

Bakwan the Rebon

Jakarta - the cute Re- Bill, deliciously piquant with the typical aroma make the feeling bakwan these vegetables really are good and renyah.
Vary the contents of vegetables in accordance with appetite and fried bakwan for a moment will be eaten so that bakwan is felt renyah and crispy.
Serve with mayonnaise or chilli sauce botolan

The material:
1 stick of the leek, the slice halus

1 re-bill human resources, soak warm water through to soft, tiriskan

5 stringbeans, the slice halus

75 g the corn seed manis

50 g tauge

Oil goreng

Flour batter, the level mixture:
100 g flour terigu

2 flour human resources beras

1 item of the chicken egg, kocok

1 garlic fang, parut

1/2 sdt pepper bubuk

1 sdt garam

The instruction:
It was mixed that all the vegetables become one.
The vegetables mixture with flour batter.
It was fried that each 1 human resources is full (while complete with the tablespoon) batter in hot oil and many through to dry and ripe.
Adopted and tiriskan.
Serve warm.
For 10 (ely/Odi)

The source:www.detikfood.com

Fried Komplit chilli sauce

The MATERIAL:
350 gram minced meat, for the form kelereng
350 gram the heart of cattle, boiled for a moment the piece of dice 1 cm
350 gram prawns peeled his back crack left ekornya
12 items of the egg puyuh boiled matang
100 gram the snow pea manis
1 red chilli big the thin slice serong
1 plank petai the slice according to selera
500 ml coconut milk from 1 item kelapa
350 ml coconut milk from 1 item kelapa
3 sheets of the leaves jeruk
2 sheets of the leaves salam
2 rods of lemon grass memarkan
1 human resources of acid water jawa
80 ml soy sauce manis
5 oil human resources goreng

Refined: 15 red chillis besar
10 onion fangs merah
5 onion fangs putih
5 items of candlenuts sangrai
2 sdt garam
1 sdt pepper butiran

The INSTRUCTION:
1.
Heat cooking oil afterwards fried the egg puyuh boiled until being golden.
Adopted.
After that stir-fryed the snow pea and petai.
Adopted.
Afterwards stir-fryed the red chilli the slice.
Adopted.
Finally fried prawns until changing colour then adopted.
2.
Heat again remnants oil fried and used to stir-fry the spice that was refined through to fragrant.
Put the citrus fruit leaves, greetings, lemon grass, tamarind water and sweet soy sauce.
Put coconut milk 500 ml then boiled.
3.
Put meat balls, cooked until floating.
Put the heart of cattle, cooked until broth congealed.
Add thick and cooked coconut milk as far as coconut milk looked oily.
Afterwards put prawns, the egg puyuh, the snow pea and petai.
Cooked for a moment then adopted.
4.
Served as accessories: the rice cake or the rice cake, scattered with the red chilli fried.

Asinan Bogor

The material:
for his broth: the chilli rolled (the luxuriant chilli yg in the blender) the number appropriate selera
Granulated Sugar secukupnya
the Tamarind secukupnya
Salt secukupnya
the Vinegar secukupnya

Asinan:
mangoes mengkal
pawpaws mengkal
Bengkuang
Jambu
air
Kedondong

Asinan vegetables:
Tauge
Sawi salty especially asinan (could be bought dipasar traditional and the supermarket) Antanan (for that liked these vegetables might be added) Tahu
Mentimun

The method processed: boiled all the spices except the vinegar, let until boiling several old, adopted and tiriskan, after cold adequate vinegar input.
Put the vegetables discount or in the cup, poured his broth to the cup, when wanting his broth more penetrated inside and vegetables, kept dilemari ice, then presented.
Pour broth asinan in the forum or the bottle that could be closed by the meeting, kept dilemari ice (could keep ti

Godok chilli sauce

The material:
5 long peanuts, the piece small-kecil
1 small young pawpaws, serut rather kasar
pete, was divided two a I ga with ini
Coconut Milk cair
Coconut Milk kental
the fried Onion to taburan

The spice: Ebi/dry prawns, soaked in water through to rather lunak
2 onions putih
4 onions merah
2 chillis merah
1 sheet of the leaves salam
1 sheet sereh
1 thin slice lengkuas, keprek
Salt and gula

The instruction: Refine ebi, the garlic, the shallot and the red chilli.
Stir-fry the fine spice through to fragrant, eliminated.
Boil pawpaws and long peanuts with thick coconut milk.
Cooked until vegetables were rather cooked.
Put the spice stir-fry and the other spice.
Cooked until vegetables were really cooked.
Put thick coconut milk, pete, salt and sugar.
Cooked until broth boiled.
Adopted and served warm with fried onion sowing.

laksa Ayam

laksa Ayam
material:
- 2 items of the egg boiled was cut-potong
- 1 tablespoon of the onion goring
- the leaves kemangi

The method processed:
boiled the chicken until cooked, pieces + 1 cm thick him, sisihkan
boiled prawns, discarded his skin and sisihkan
stir-fryed spices that have been refined, added greetings and lemon grass, put in chicken broth was with prawns and the chicken.
Coconut milk input, cooked through to mendidih
Boil bihun for a moment, tiriskan.
The method presented: Place bihun in the sunken plate, added the egg discount boiled, the fried onion, and the leaves kemangi above.
Pour his broth.
Eat with chilli sauce pedas

Pedas chilli sauce: - 3 chillis merah
- 6 chillis rawit
- Salt, sugar and the vinegar secukupnya
All materials were refined, added the vinegar.

The Pepaya lontong sayur

The Pepaya
lontong sayur
The material:
young pawpaws the small measurement, the grater kasar
Petai was cut-was cut for 2
the egg puyuh rebus
10 rods of long peanuts, the slice kecil
Coconut Milk from 1 item of the coconut (depended appetite)
The fine spice: 4 garlic fangs, 6 onions merah
3 items of candlenuts, 1/2 cm turmeric, galingale 2cm

6 red chillis besar
very small prawns secukupnya
1 part lengkuas, geprak
1 stick of lemon grass, geprak
Ginger, geprak
the Bay Leaf selembar
Sugar and salt secukupnya

The method processed: stir-fryed the fine spice until ripe.
Spice input keprek.
Stir-fry for a moment.
Spice input in watery coconut milk, stirred for a moment, vegetables input, petai, and the egg puyuh.
Boiled until ripe.
Add salt sugar.
Tasted until receiving the feeling that dikehendaki
Finally thick coconut milk input.
Stirred until boiling, lest breaking out his coconut milk.

Rujak Tahu

The material:
4 knew white, fried should not be too dry, piece-potong
200 gr noodles basah
4 peanuts human resources, goreng
1/2 the cucumber, the piece of boxes kecil

Broth: 600 ml air
150 gr sugar merah
1 acid human resources jawa
1 sugar human resources pasir
1 soy sauce human resources manis

2 human resources cuka

Refined: 3 onion fangs putih
5 small chillis merah
2 human resources ebi, soaked hot water, tiriskan
1,5 sdt garam

The method processed: boiled water with palm sugar and acid for 5 minutes, refined.
Boil the fine spice with sugar water until boiled, added granulated sugar, sweet soy sauce and the vinegar, boiled for 10 minutes with small fire.
The presentation: placed noodles, the slice knew, the slice of the cucumber and fried peanuts in the cup, poured broth above.
Presented.

Tempe curry

The material:
400 gr tempe, the piece of dice 3 cm
3 lbr the citrus fruit leaves purut
1 btg lemon grass, memarkan
750 cc santan
1 ptg acid gelugur

The fine spice: 6 chilli bras merah
1 sdt ketumbar
1/4 sdt jinten
1 sdt pepper bulat
3 candlenuts bras, sangrai/goreng
1/2 human resources lengkuas
2 sdt kunyit
3 onion bras putih
6 onion bras merah
salt and sugar according to selera

The method: 1.
Put all the materials inside wajan
2.
DIdihkan, kecilkan fire, cooked until completely ripe and thick broth.
Adopted and presented.

Pepes the Goreng gurami

The material:
700 g the fish gurami
1 stick sere
1 human resources cuka
2 sugar human resources pasir
150 ml air
50 ml oil to menumis
400 ml oil to menggoreng
Acar
2 carrots were cut off long 3 cm
2 cucumbers were cut off long 3 cm
10 small chillis merah
1 radish was cut off long 3 cm (if liked) 10 onions merah
1 sugar human resources pasir
1 human resources cuka
1/2 sdt garam

The spice that was refined: 3 onion fangs putih
5 onions merah
4 cm kunyit
2 severed lengkuas
3 cm jahe
5 kenari
1/2 sdt garam

The instruction: the Fish was smeared the salt water was afterwards fried dry.
Stir-fry the spice that was refined and lemon grass through to fragrant.
Put granulated sugar, and water, stirred.
After rather congealed put all the pickle materials, stirred for a moment.
Add the vinegar.
Adopted and poured on the fish.

The chicken Gorang Lunak bones

The material:
1 chicken kampung
1 yeast package instan
1 stem of lemon grass, memarkan
1 sheet of the leaves salam
2 cm lengkuas, dimemarkan
400 cc santan
oil to menggoreng

The Halus spice: 5 items of the onion merah
3 onion fangs putih
1 teaspoon ketumbar
4 items kemiri
2 cm kunyit
2 cm jahe
1/2 the tablespoon garam

The method Process: 1.
Stick of the chicken with the fork.
Scattered instant yeast.
Announced 5 hours.
Smear the chicken with the previous spice was announced again 1 hour.
2.
Put the chicken into the pan presto poured coconut milk.
Add lemon grass, the bay leaf and lengkuas.
Cooked for 1 hour.
3.
Issue the chicken from the pan presto then cool down.
4.
Fried until ripe.

HITAM PEPPER cattle

HITAM
PEPPER cattle
The material: 350 gram beef, the appropriate piece selera
6 items of the garlic cincang
3 oil human resources goreng
1 oil human resources wijen
2 black pepper human resources the powder, or appropriate selera
100 cc air
1 green paprika bra or 2 green chilli bras big, the appropriate piece selera
1 onion bra, the appropriate piece selera
salt secukupnya

The material rendaman meat: 3 soy sauce human resources manis
1 soy sauce human resources asin
1 soy sauce human resources ikan
3 sauce human resources tiram
2 sauce human resources tomat
1 sdt granulated sugar

Soup of Cumi-Cumi

Soup of Cumi-Cumi

The material:
the fresh Squid, discarded tintanya
one red chilli segar
1 sdt was heeded that sdh disangrai sblmnya
1 sdt garam
1/4 sdt pepper bubuk
1 btg lemon grass dimemarkan
2 citrus fruit leaves nipis
1/4 sdt gula
1 garlic fang dimemarkan
1 garlic fang dihaluskan

The method processed: prepared 2 water glasses, boiled to half mendidih
put the squid and boiled for 3 menit
put all the spices, stirred rata… if for example not saltier could be was added in accordance with appetite.
If keasinan added water.
Be waiting up until several minutes, if boiling, adopted and served very warm with hot rice.

TAHU EGG SOUP

TAHU
EGG SOUP
The material:
the chicken egg half kilo, was boiled until mateng
knew was soaked water, the appropriate piece selera
the chicken Egg 2 items shook lepas
carrots 2 slices tipis
the slice leek tipis
the Garlic 2 fangs dihaluskan
the Onion 1 diiris
Butter 2 sdm
garam
merica
multipurpose broth (Royco, maggi, etc.)
The method cooked: boiled water and was mixt with broth very guna
the chicken Egg that has been boiled, adopted peeled his skin then put this egg into broth.
Melt butter stir-fryed the garlic until fragrant, onion input until withered, put in broth broth that has been boiled again, cooked with fire was, put carrots, cooked until 1/2 soft, added knew, salt-pepper.
Cooked until all ripe, then put the egg shook in broth while continuing to be stirred until ripe.
Served with leek sowing above.

Ferment SINGKONG GORENG KEJU (Palembang)

Ferment SINGKONG GORENG KEJU (Palembang)
For 5 potong
materials:
250 gram fermented Singkong, haluskan
30 gram Flour terigu
25 gram Cheese cheddar, the piece kotak
200 gram Roti Jepang
Flour 500 millilitre Sayur
Plastic Clean Wrap
Oil
The instruction: 1.
Prepare the cup stainless, put fermented singkong
2.
Refined fermented with the tip of the fork, and lifted bones tape
3.
Put flour terigu
4.
Prepare plastic clean wrap, afterwards took + 50 g batter fermented and flattened above plastik
5.
Then added cheese cheddar in the middle of batter tape
6.
The batter fold like amplop
7.
After being folded put batter into flour roti
8.
Levelled until all the surface of batter was closed with flour roti
9.
Heat oil in the wok, afterwards fried batter fermented until being coloured kecoklatan
10.Hidangkan while hangat
the Source: www.metrotvnews.com

Fried chilli sauce the Udang

Fried chilli sauce the Udang
 
The MATERIAL:
500 gram the heart sapi
1 teaspoon garam
2 tablespoons of milk bubuk
300 gram udang
10 chillis merah
2 sheets of the leaves salam
2 rods of lemon grass, memarkan
4 sheets of the leaves jeruk
20 eyes petai
1 tablespoon of the fried onion (for sowing) oil to menggoreng

The HALUS SPICE: 12 items of the onion merah
2 onion fangs putih
1 cm lengkuas
2 tablespoons of acid water jawa
1 teaspoon garam
2 teaspoons terasi
1-2 teaspoons of granulated sugar (in accordance with appetite)

Rendang the Hijau Shellfish

Rendang the Hijau

Materials:
2 tablespoons of oil to menumis
1 sheet of the leaves kunyit
3 sheets of the citrus fruit leaves purut
1 stick of lemon grass, memarkan
500 gram the green shellfish, the hand of his skin through to bersih
500 ml watery coconut milk and 1 item kelapa
500 ml thick coconut milk and 1 item kelapa

The spice (refined) :
100 gram cabal hijau
6 items of the onion merah
3 slung the onion putih
2 cm lengkuas
2 cm jahe
2 cm kunyit
1 teaspoon garam
1 teaspoon of pale
sugar

Asap satay of the Meat Shellfish

The material:
40 oysters or the shellfish darah
8 sheets daginga the row/beef bacon, the piece was as wide as 2 cm
the Stick satai
2 sdt the garlic parut
3 sdt the orange juice nipis
1/2 sdt pepper bubuk
1 sdt garam

The instruction: Wash clean the shellfish or oysters.
Tiriskan.
Stir oysters with bawnag white, ginger, the citrus fruit nipis, pepper and salt through to level.
Announced for 1 hour so that the spice penetrates.
Perforate each 4 shellfish and 4 slices of smoke meat alternately with the stick of satay.
Burnt on the ember while turn over and over through to ripe and fragrant.
Served with appropriate favourite sauce selera.Untuk 10 stick.

Jamur satay

Jamur  satay

The fungus merang or the button fungus.
The fungus merang might not be cut off but if the button fungus better for two or four.
The fungus discount (or fungus circles) this
Afterwards was stir-fryed ripe with the pestle of spices:
Grind the shallot,
The garlic,
Ginger lengkuas the grater,
The chilli somewhat red.
Stir-fry the fungus and the spice ground this, added salt
The satay stab) approximately 5 s/d 7 fungi of one stab, and arranged on the plate.
Add the spice pecel (without trasi) that was cooked with hot water.
Add the very small slice of the small chilli and the adequate raw shallot.
Afterwards added the main point of the citrus fruit or the citrus fruit nipis (lemons were also raw).
Add a little sweet soy sauce if necessary.
Better the satay spice was served in accordance with their respective regional appetite, if the spice pecel without trasi was not available.
Could also the peanuts spice was replaced with the soy sauce spice that was enriched with the slice of tomatoes, the small chilli and the raw shallot on a small scale.
Look for regional soy sauce of your hobby.

The Mangga prawns pickle

The Mangga
prawns pickle
The material:
300 g young mangoes, analysed serut kasar
1 sdt garam
10 small chillis, the slice tipis
3 sugar human resources pasir
5 items of the shallot, the slice tipis
50 ml thick coconut milk, rebus
1 human resources cuka
250 g prawns that was the size, kupas
5 stems of the leaves kemangi, took daunnya

The instruction: 1.
Smear the slice of mangoes with salt through to withered.
Tiriskan.
2.
Mixed and stirred the small chilli, granulated sugar, the shallot, thick coconut milk and the vinegar.
3.
It was mixed that mangoes serut, prawns and the leaves kemangi with the chilli mixture.
Stirred level.
4.
Kept in the cooling cupboard through to when being presented.
For 8 people.

Ice of the coconut dove muda

Ice of the coconut dove muda

The material: 1.
Boil coconut milk, sugar, salt and the pandanus leaves until boiling while diaduk
continued.
2.
Refined, cool down in the temperature of space.
Give the colour pink.
3.
If used essese, dropped when coconut milk has been cold.
4.
Mix the young coconut that already in kerok and in pieces.
5.
Put in Frezzer, for several hours, until the surface froze, but the depth was not yet ice.
6.
Stirred with mixer or spatula, until the frozen part was mixed rata
came back.
7.
Kept came back in Frezzer, did the step 5-6 several times, through to es
the dove was ready in served.
Present together the white bread discount, or a slice hunkwee deliciously piquant sweet.

Tempe curry

The material:
400 gr tempe, the piece of dice 3 cm
3 lbr the citrus fruit leaves purut
1 btg lemon grass, memarkan
750 cc santan
1 ptg acid gelugur

The fine spice: 6 chilli bras merah
1 sdt ketumbar
1/4 sdt jinten
1 sdt pepper bulat
3 candlenuts bras, sangrai/goreng
1/2 human resources lengkuas
2 sdt kunyit
3 onion bras putih
6 onion bras merah
salt and sugar according to selera

Rujak Cuka

Rujak Cuka

The material:
/vegetables: - the slice cabbage tipis
- tauge
- bengkuang the slice tipis
- slice pineapples tipis
- thin slice pawpaws (usually gak with)
The spice: - the small chilli merah
- sugar pasir
- garam
- cuka
- water hangat

The method processed: ground the small chilli, put in the forum (I milih with the forum for plastic), gave salt and granulated sugar, as well as adequate warm water.
Pour the vinegar in accordance with appetite.
Stirred although being mixt level.
The feeling that emerged must be hot (in accordance with appetite), acid, and somewhat sweet (just a few lhoo).
Then put buah2n and sayur2an the slice, stirred level.
Put the refrigerator.
More was glad being enjoyed if has nginep overnight

Wedang Ronde

Wedang Ronde

The material: 200 gr. flour ketan
25 gr. flour kanji
2 sdm. the whitewash sirih
2 sdm. sugar pasir
100 ml. water hangat
red dye and hijau

The contents: 100 gr. peanuts analysed sangrai + a little granulated sugar diblender

Wedang: 1 L air
225 gr. sugar pasir
150 gr. ginger, analysed and memarkan
5 sheets of the citrus fruit leaves purut

The method processed: 1. boiled the material wedang until boiled, refined.
2. stirred sticky rice flour, cornflour, the betel whitewash, granulated sugar and warm water until pure.
3. for became two batters, gave red and green dye.
4. completed batter of marble, filled with the material isian.
5. boiled in water boiled until floating.
6. promoted floating circles and moved to water wedang.

RUJAK CINGUR-INDONESIA

In Indonesia vegetables/fruit salad commonly named RUJAK. This fruit salad is pungent, because it has a lot of chili. There are many variants of rujak. One of them is Rujak Cingur. Rujak Cingur is vegetables or fruit salad with slices of beef snout. Rujak cingur usually add with petis, sauce condiment of the fermented fish or shrimp. So not only hot, but the smell is sting your nose :). Even the smell is sting but the taste is delicious!! 
 

The GURIH GLEWO BUNTUT PORRIDGE (Semarang)

The GURIH GLEWO BUNTUT PORRIDGE (Semarang)
The material:
the Gurih Porridge: 400 gr beras
1.5 L broth ayam
250 ml coconut milk kara
3 sheets of the leaves salam
2 rods sere
adequate garam
Goreng Petai
Chilli Sauce 1 kg the aftermath sapi
300 ml air
250 ml Santen
3 sheets of the leaves salam
200 ml coconut milk kental
3 oil human resources goreng
15 eyes petai
10 pieces tahu
2 rods of lemon
grass
source:
http://cuek.wordpress.com

The Tempe croquette

The material:
Tempe, was steamed continued dihaluskan
the egg, for the batter mixture, was wanked.
1 bt the egg to memanir
flour panir
1 human resources air

The spice was refined: salt secukupnya
granulated sugar sedikit
merica
the onion putih
(if wanted yg rather hot, might add the red chilli)
The instruction: Mixed tempe that has been refined with the spice and kocokan the egg, stirred until level.
For batter half of the oval from this batter.
Shook free an egg and 1 water human resources.
Heat oil in the wok.
Dipped tempe circles inside kocokan the egg, overthrew in flour panir, fried in hot oil until his colour was yellowish.
Be glad being eaten with the small chilli.

Tempe curry

The material:
400 gr tempe, the piece of dice 3 cm
3 lbr the citrus fruit leaves purut
1 btg lemon grass, memarkan
750 cc santan
1 ptg acid gelugur

The fine spice: 6 chilli bras merah
1 sdt ketumbar
1/4 sdt jinten
1 sdt pepper bulat
3 candlenuts bras, sangrai/goreng
1/2 human resources lengkuas
2 sdt kunyit
3 onion bras putih
6 onion bras merah
salt and sugar according to selera

The method: 1.
Put all the materials inside wajan
2.
DIdihkan, kecilkan fire, cooked until completely ripe and thick broth.
Adopted and presented.
source:
http://cuek.wordpress.com

Pepes the Fish Mas the Slice Spice (Manado)

The MATERIAL:
500 gram the fish Mas, dibersihkan
1 bunch of the leaves kemangi
2 stems of lemon grass, dimemarkan
2 sheets of the leaves salam
10 small chillis utuh
2 teaspoons garam
2 tablespoons of oil goreng
the bananas leaves to membungkus

The IRIS SPICE: 1 tomat
10 items of the onion merah
2 onion fangs putih
2 chillis merah

The INSTRUCTION: 1.
It was mixed that the spice with the fish Mas, the leaves kemangi, lemon grass, the bay leaf, the small chilli, cooking oil, and salt.
The package in the bananas leaves.
2.
Steam on small fire for 5 hours so that soft bones and the spice penetrate.

TAPE SINGKONG GORENG KEJU (Palembang) 12 Februari, 2008 Untuk 5 potong Bahan-Bahan: 250 gram Tape Singkong, haluskan 30 gram Tepung terigu

For 5 potong
materials:
250 gram fermented Singkong, haluskan
30 gram Flour terigu
25 gram Cheese cheddar, the piece kotak
200 gram Roti Jepang
Flour 500 millilitre Sayur
Plastic Clean Wrap
Oil
The instruction: 1.
Prepare the cup stainless, put fermented singkong
2.
Refined fermented with the tip of the fork, and lifted bones tape
3.
Put flour terigu
4.
Prepare plastic clean wrap, afterwards took + 50 g batter fermented and flattened above plastik
5.
Then added cheese cheddar in the middle of batter tape
6.
The batter fold like amplop
7.
After being folded put batter into flour roti
8.
Levelled until all the surface of batter was closed with flour roti
9.
Heat oil in the wok, afterwards fried batter fermented until being coloured kecoklatan
10.Hidangkan while hangat
the Source: www.metrotvnews.com

The Goat date (Aceh)

The material: 1 kg goat meat was bony, piece-potong
5 oil human resources to menumis
4 items of the shallot, the slice tipis
2 garlic fangs, the slice tipis
500 g the goat bowel that has been clean, piece-potong
2 rods of lemon grass, memarkan
15 sheets of the leaves temurui/greetings koja) 1 1/2 L coconut milk from 1 1/2 the item kelapa

Refined: 15 (200 g) the red chilli dry ataui 20 red chillis segar
1 sdt garam
7 items of the onion merah
3 onion fangs putih
1/2 turmeric human resources cincang
1/2 ginger human resources cincang
2 coriander human resources sangrai
5 items of candlenuts sangrai
1 sdt caraway seeds sangrai
1 deaf sangrai
1/2 sdt the dill sangrai
2 cm wood manis
1/2 pepper human resources butiran
2 items of cardamom sangrai
3 items of the clove sangrai
1 human resources kaskas sangrai)
The instruction: - Stir level goat meat and the fine spice.
Announced 10 minutes, eliminated.
- heated oil, stir-fryed the onion me-rah and the garlic through to fragrant.
- put goat meat berhumbu, the goat bowel, lemon grass, and greetings koja.
Stirred until the fragrant spice and meat were whitish.
- poured coconut milk, cooked as far as tender meat and thick broth berminyak.Angkat, served.

Tumpang chilli sauce

Materials:
150 gr tempe semangit
beef (tetelan) secukupnya
5 chilli bras merah
5 chilli bras rawit
2 cm kencur
2 onion fangs putih
4 onion fangs merah
10 petai
kulit crackers (rambak) secukupnya
2 lbr the leaves jeruk
2 lbr the leaves salam
1 cm lengkuas, memarkan
400 ml santan
1 sdt granulated sugar; 3 sdt garam

The instruction: 1.
Tempe, meat, the shallot, the garlic, the chilli, the citrus fruit leaves, galingale, greetings, lengkuas was boiled was one.
2.
After tender meat, adopted.
Then was cut off very small.
3.
The material rebusan other all of them were ground soft except greetings, lengkuas, meat.
Put came back meat that has been cut-was cut.
4.
All the materials were boiled again, gave coconut milk.
After boiling, put petai and kulit crackers.
Give salt and a little granulated sugar.
Be waiting until water to remain at a little/rather congealed.
Adopted.
Served with urapan vegetables and rempeyek Teri or karak (crackers gendar).

The guest plate of the Sarat Nutrisi

The guest plate of the Sarat Nutrisi
Odilia Winneke Eggplant - detikfood

Jakarta - Although being seen trivial, the eggplant evidently really was rich in the mineral that was good for body resistance.
The content of potassium, calcium, magnesium and eggplant phosphorus of enough draughts.
With the addition of egg protein and prawns.
Be the practical guest plate and the draught of this nutrition.
The material: 2 (150 g) the purple eggplant/the Jepang
eggplant 2 oil human resources sayur
1 garlic fang, cincang
50 g the onion, the slice kasar
75 g prawns kupas
1 sdt the red chilli giling
1 sauce human resources tiram
1/2 sdt pepper bubuk
1 sdt garam
1 item of the chicken egg, shook, for unfolded-arik

The instruction: the Piece of the eggplant melintang 1/2 cm.
Soaked in water that was added a little salt.
Stir-fry the garlic and the onion, stirred through to withered.
Put prawns, stirred through to reddish.
Add the eggplant, stirred through to withered.
Put the spice, stirred level until boiling.
Put the egg, stirred through to rather dry.
Adopted, served warm.
source:
hhtpp://www.detikfood.com

Bakar Jamur tempe that was Rich Serat

Bakar Jamur tempe that was Rich Serat
Odilia Winneke
- detikfood

Jakarta - Tempe burnt that was fragrant this was very appropriate for them who wanted to reduce consumption of fat.
The shallot, shoya and the green chilli made the feeling of tempe increasingly just delicious.
Moreover if being increased with the luxuriant fungus.
Nutrition and fibre also became increasingly just complete.
The material: 2 oil human resources sayur
3 items of the shallot, the slice tipis
2 garlic fangs, the slice tipis
5 green chillis curly, the piece 2 cm
300 g good tempe, pieces, burnt 3 Jepang
soy sauce human resources 1 soy sauce human resources manis
100 ml air
1/2 sdt pepper bubuk
100 g the fungus tung chung ju/the fungus merang/the fungus shitake, piece-potong

The instruction: stir-fryed the shallot and bawnag white through to withered.
Put the green chilli, stirred through to withered.
Add tempe, soy sauce, pepper and water.
Cooked until boiling.
Put the fungus, cooked until broth almost was finished.
Adopted, served warm.
source:
http://www.detikfood.com

Pecel Kawi rice

Jakarta - Pecel from this East Java area was suitable for the breakfast menu.
Except often used vegetables, his supplementary side dish could be chosen in accordance with appetite.
Could empal meat, mendol tempe, tempe soaked or shellfish satay.
If liking the fragrant aroma, added the slice kecombrang and the turmeric leaves that were boiled.
The material: 500 g rice putih
vegetables, boiled was separated: 10 sheets of long peanuts, the piece 3 cm
150 g the bean sprouts, bersihkan
200 g the leaves bayam
200 g the cabbage leaves, the slice kasar
200 g the leaves singkong
200 g the heart of stone bananas, the rough slice, if suka
100 g the flower kecombrang, the rough slice, if suka
the Spice: 250 ml water matang
Refine: 250 g peanuts goreng
20 g Jawa
sugar 3 onion fangs putih
4 chillis merah
5 chillis rawit
2 cm kencur
3 sheets of the citrus fruit leaves purut
1/2 sdt was heeded goreng
2 Jawa
human resources of acid water 2 sdt garam
accessories: the Cucumber, the piece kecil
the leaves of Kemangi
Rempeyek Kacang
/Kerupuk Legendar
Petai Cina
The instruction: the Spice: stirred the fine spice and water through to level and thick.
Place rice in the plate saji, gave vegetables.
Poured with Bumbunya.
Served with Pelengkapnya in accordance with appetite.
source:
http://www.detikfood.comurce:

Burger tempe

The material: 300 gr tempe, steam 15 menitan, a little dihaluskan
1 onion bra cincang
100 gr minced meat, sangrai until meat water habis
1 garlic bra, cincang
1 btg the leek, the thin slice of the part that putih
1 celery human resources cincang
1 btr the egg, pisahkan
1 soy sauce human resources manis
1 sdt pepper bubuk
1 sdt garam
1/4 sdt nutmeg bubuk
2 margarine human resources to menggoreng

The method: 1.
Stir-fry the garlic until fragrant, put the onion and the leek, stirred until withered, adopted.
Mixed and stirred all the materials except white the egg.
2.
Batter was formed round with the diameter +/- 7 cm.
Smeared sluruh his surface in a white manner the egg.
Fried with margarine until brownish.
3.
Slipped around bread by being given the lettuce leaves and tomato sauce.
Presented hot.
To: 6 buah
the Source: recipe-masakan.plinplan.com

Know Kukus Jamur

Know Kukus Jamur
Odilia Winneke - detikfood

If avoiding fat or trying to vegetarir, the guest plate tofu this might be tried by you.
Know steam with the spice shoyu that was light and this fungus sowing it seems did not disappoint.
More was again glad if being eaten during still was hot!
The material: 1 box (250 g) knew silk, tiriskan, the piece 3x3 cm
100 g the fungus enoki, bersihkan
the Spice, stirred level: 3 human resources shoyu
1 garlic fang, parut
2 sdt cooked arrack, if suka
1/2 sdt pepper bubuk
1 sdt oil wijen
1/2 sdt garam

The instruction:
Place the discount knew in the heat-resistant cup.
Spread the fungus enoki above.
Poured with the Spice.
Steam in the hot steamer for 30 minutes.
Adopted, served hot.
For 2 people
source:
http://www.detikfood.com

Bihun Masak

Bihun Masak

The material:
100 gr bihun dry, chose that bulir him tdk too much halus
3 fish meatballs, the crack 2
50 gr chicken, the piece 2 cm
8 prawns, analysed, the crack punggungnya
8 buds of broccoli, in blansir (boiled for a moment) 2 sheets of white mustard greens, potong2
1/2 the sheet of the leek, potong2
1 item telur
1 piece jahe
1 garlic fang geprek
soy sauce asin
garam
merica
250 cc kaldu

Accessories:
Soy sauce chilli sauce asin
4 small chillis in the very small piece, in mixed with 1 soy sauce human resources asin

The method processed: 1.
Stir-fry the garlic and ginger with a little oil, through to fragrant, added the chicken, stirred until changing colour, 2. put broth, pepper and salt (mild then, krn ntar in ate with salty soy sauce chilli sauce) 3. broke an egg in broth boiled, let intact, put prawns, meatballs and the leek.
4.
Put bihun that has in poured cold water, cooked until boiling and bihun matang. put broccoli and white mustard greens.
5.
Adopted, served immediately.

Acar noodles

The material:
200 gr wet noodles, seduh hot water, tiriskan
3 sheets Col, discarded his leaves bones, the slice halus
30 gr the bean sprouts, seduh hot water, tiriskan
2 pieces of fried tempe, the piece 2X2 cm
4 pieces knew fried dry (for example knew sumedang), potong2
4 peanuts human resources goreng

The pickle: 2 cucumbers, the crack of two, discarded his seed, the slice with a thickness of 2 mm
1/4 sdt garam
several drops cuka
1 sugar human resources pasir

Mixed was one of all the materials, was announced 30 minutes so that meresap

Sowing: 2 sheets sledri, the slice halus
2 Shallot human resources goreng

Accessories: Chilli Sauce that was made from the small chilli in boiled and in ground halus

Broth: 2 garlic fangs, ground halus
50 gr sugar jawa
200 cc air
5 soy sauce human resources manis
1/2 sdt garam
several drops cuka

The method processed: Broth: boiled palm sugar and water, as far as soluble sugar, refined.
Boil again palm sugar water, added sweet soy sauce, salt, the vinegar dan
the garlic.
Let until the temperature of space.
Think thought the feeling of this broth, was similar cuko empek2, but rather watery and tidak
hot.
The presentation: the Mie Order, the slice cabbage, the bean sprouts, Tempe and knew, the pickle, fried peanuts, scattered with the fried shallot and celery.
Pour broth.
Serve together chilli sauce.
If having crackers karak/gendar/puli, was glad also in squeezed on noodles acar
this.

The MIE RICE CAKE (Surabaya)

For 5 porsi
materials: 250 gram Ebi dry, soaked afterwards fried through to kering
250 gram noodles hokkien, rebus
250 gram the Bean Sprouts, discarded his root, washed bersih
1 bunch of the leaves kucai, the slice halus
20 gram the Onion goreng
5 pieces of the Rice Cake, the piece of 1 as far as 2 cm
Bumbu
100 gram the Citrus Fruit limau
100 gram the small chilli red, bruised and the slice halus
2 sdt Petis the mussel or petis prawns

SINGKONG GORENG KEJU (Palembang)

For 5 potong
materials: 250 gram fermented Singkong, haluskan
30 gram Flour terigu
25 gram Cheese cheddar, the piece kotak
200 gram Roti Jepang
Flour 500 millilitre Sayur
Plastic Clean Wrap
Oil

SAMBAL TUNA CASSAVA (Manado)

 
For 4 Porsi
materials: 1 kilogram Cassava rebus
Tuna
Chilli Sauce 50 gram the Fish tuna
75 gram the tuna chilli besar
40 gram the Onion merah
30 gram the Onion putih
60 gram Tomat
3 gram Terasi
5 gram Sugar jawa
200 millilitre Oil sayur
50 millilitre Water

Hesitantly the Burung Nes

Hesitantly the Burung
Nest
The material:
1/2 kg kentang
120 gr terigu
40 gr mentega
320 gr milk encer
150 gr prawns boiled discarded kulitnya
1 piece of the chest ayam
2 btr telur
320 gr chicken broth, salt vetsin, pepper, terigu

The method cooked:
Butter was heated, put also wheat and adkuk-stirred until yellow then pick up and was waiting until cold, if already cold put also chicken broth and diluted milk.
Was stirred above apai and placed his prawns, the chicken boiled that was cut off small and the pepper love, salt, sugar, vetsin finally the egg yolk.
His nest:
The potato that has been peeled then was sliced very small and persegi then dicucu with the salt water, afterwards put in the edition, continued fried until yellow, the depth was filled up hesitant.
Source: http://resepmasakanku.com

The Kakap Kecombran

The Kakap Kecombrang
Odilia Winneke porridge - detikfood

The material: the Porridge: 100 g the mellow rice, washed, tiriskan
750 ml water/broth ikan
1 sheet of the leaves salam
1 stick of lemon grass, took the white part, memarkan
300 g fillet large-scale/the groper, the piece tipis
1 soy sauce human resources asin
1 cm ginger, memarkan
1/2 sdt pepper bubuk
1 sdt garam
1 flower kecombrang, the slice halus
2 rods kucai, the slice halus

The instruction: boiled the rice, water, the bay leaf and lemon grass with fire was while stirred occasionally as far as the cooked rice.
Put the fish, soy sauce, ginger, pepper and salt.
Cooked until the porridge congealed.
Scattered the slice of the flower kecombrang and kucai, stirred level.
Adopted, served hot.
The source from DetikFood.com
Http://www.detikfood.com/i

the Flower knew obviously bulan

the material:
The flower knew 1 lbr, soaked hot water 10 previous minutes the soft piece panjang

Meat chopped 100 gr

Prawns chopped 100 gr

Carrots 100 gr, the piece of the box kecil

Celery 2 stems, cincang

The egg 1 item, shook lepas

Royco the feeling of the chicken 1 sdm

Nutmeg 1/2 sdt

The egg puyuh 20 butir

Adequate cooking oil to menggoreng

The instruction:
It was mixed that all the materials except the egg puyuh, stirred through to level betul

Take 2 batter human resources and levelled on thick plastic 1 cm, the diameter 6 cm, then for the hole in the middle adona (of the egg puyuh).
Did henceforth through to habis

Heat cooking oil one by one then broke the egg puyuh in the middle.
Close the previous wok turned, fried through to kecoklatan

Hidang with sauce sambal

Source
in http://www.ResepMasakanKu.com

soup kudus

Material:

: 1 nonpedigreed chicken, the piece 4 parts 3 items of the egg boiled the harmonious piece 100 gr the bean sprouts diseduh 2 human resources sledri dirajang soft 2 garlic human resources dirajang and was fried 75 ml sweet soy sauce 2 citrus fruits nipis was taken his water 2 rods of lemon grass 1 1/2 sdt salt 1 sdt sugar 1 1/2 litre Cooking Oil water and steamed rice secukupnya

The spice that was refined: 6 garlics 6 shallot fangs 1 coriander human resources 1/2 sdt caraway seeds 6 items of candlenuts 3 cm jahe

The instruction: heated water afterwards boiled the chicken with small fire as far as fragrant broth and the ripe chicken.
Heat cooking oil, stir-fryed the spice that was refined through to fragrant and ripe togethered with lemon grass, put inside rebusan the chicken, salt, sugar and the fried garlic.
Continued cooked until the spice penetrated in the chicken, lifted the chicken and suwiri.
Place rice in the cup, put the bean sprouts, the egg, sledri, suwiran the chicken, the orange juice and a little sweet soy sauce, poured his soup broth, was ready presented.
The tip: In stir-frying the spice that will be put inside rebusan the chicken must be really fragrant & ripe.
If not ripe then soup broth will be unpleasant or not delicious.
The source from claudie
lum
source: http://www.ResepMasakanKu.com

Bayam rice

Bayam
rice
The material - the material:
Hot rice 500 gr

The spinach 2 bunches, weeded, boiled for a moment, minced kasar

The small onion 1, minced kasar

The egg 2 items, shook lepas

Diluted milk 100 ml

Grater cheese 100 gr, to be scattered diatasnya

Royco the feeling of the chicken 1 sdm

Margarine 2 human resources, cairkan

The instruction:
It was mixed that all the materials except cheese parut

Put in the heat-resistant forum that has been spread previous margarine tabur
above with kaju the grater
The oven for 30-45 minutes with the temperature 2500
Source:
http://www.ResepMasakanKu.com

Know Tek

Know Tek

The material: 2 knew putih
1 measurement potato sedang
50 gram tempe
50 gram tauge
1 item telur
1 onion human resources goreng

The fine spice: 50 gram peanuts goreng
1,5 human resources petis
1 red chilli, iris
5 small chillis red, iris
2 soy sauce human resources manis
1/2 sdt garam
2 onion fangs putih

The method processed:
Know: the piece of dice, fried 1/2 ripe, sisihkan
the Potato: the piece of dice, fried ripe, sisihkan
Tempe: the piece of dice, fried 1/2 ripe, sisihkan
the Bean Sprouts: withered steam (soaked with hot water), sisihkan
the Egg: boiled, the crack of two, eliminated (in accordance with appetite) the Spice: dihaluskan
Serve on the plate: arranged knew white, the potato, tempe, the bean sprouts, then poured with the fine spice

Rendang Kikil

Rendang Kikil

Re The material:
Foot Sapi
the Rendang Instant
Santan
Spice
The method processed:
1.
Boiled foot cattle until meat were free from bones.
Adopted & cool down.
2.
Separate meat from bones, discarded his bones and boiled again meat with remnants water rebusan (broth).
3.
Put Bumbu Rendang Instant and Coconut Milk.
Stirred from time to time & cooked until water remained at a little.
(medium fire low) 4.
Presented with vegetables boiled, chilli sauce and crackers.