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!!