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!!