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