otak-otak

otak-otak / fish nugget

Material:

• 300 g beef fillet / snapper, puree
• 100 g tapioca flour
• 100 cc coconut milk from 1/2 coconut
• 1 egg white
• 10 chives leaves , thinly sliced
• 1 / 2 teaspoon salt
• 1 / 2 tsp pepper powder
• 1 tsp sugar
• banana leaves to wrap

How to make:

1. Mix meat, tapioca flour, salt,
2. sugar, pepper, sugar and coconut milk together and stir well.
3. Add egg white and the leaves of chives and stir well.
4. Take 1-2 tablespoons of dough, roll up
5. piece of banana leaf, ujung2nya peg,
6. grilled over charcoal fire / in the oven
7. with fire on until cooked.
8. Serve with peanut sauce.

Peanut sauce:

1. Blend 50 grams toasted pecan,
2. 25 g roasted peanuts, 2 pieces
3. red chili, and cayenne pepper 5 fruit,
4. 100 cc mixed with boiled water, salt,
5. granulated sugar, and vinegar according to taste

Perkedel / Potato nugget

Perkedel / Potato nugget

Materials:

• 1 kg potatoes, peeled
• 2 tablespoons flour.
• 1 clove garlic
• 1 tablespoon fried onion, crushed
• ¼ tsp fine white pepper
• 1 egg white grains,
• smooth nutmeg to taste
• ½ stick celery, thinly sliced
• salt
• cooking oil

How to make :

1. Fried potatoes in the pan until half cooked.
2. After that, lift and blend it with garlic.
3. Mashed potatoes already, give the fried onion, pepper, nutmeg and celery leaves . mix it
4. After all thoroughly blended, the dough made potato dots rather flat. Make up a potato dough out.
5. Reheat wok was completed, and heated cooking oil.
6. Roll the potatoes in white circles and fried until cooked brown.

yellow rice / Nasi kuning

yellow rice / Nasi kuning

• 700 grams of rice,
• 150 grams of glutinous rice,
• 100 grams of turmeric, the grated, squeezed the water
• 1 teaspoon lemon juice
• 2 pandan leaves
• 3 bay leaves
• 2 lime leaves
• 3 cm ginger, crushed
• 3 teaspoons salt
• 1 liter coconut milk
• 100 grams peas
• 3 carrots, diced 1 cm
• 2 tablespoons margarine
• Banana leaves for mats

How to make:

1. Combine rice, glutinous rice, saffron water, and orange juice, let stand for 25 minutes, set aside.
2. Boil the coconut milk, pandanus leaves, bay leaves, lime leaves, ginger, and salt and stir well. After boiling, put the rice and stir onion and stir until the aron. Add the carrots and peas, stir well, lift.
3. Prepare the pan broiled, steamed for 45 minutes until cooked, lift.
4. Prepare the mold cone, put the rice in a mold with compressed way, print on a decorated Tampah banana leaf.

Ote-ote

Ote-ote / a Kind of traditional pizza

Materials :

• 50 grams of thinly sliced cabbage in a small
• 300 grams of wheat flour
• 200 gr toge / kecamba
• 1-2 medium carrots, peeled, cut into shapes matches
• 70 g peeled shrimp
• 3 cloves garlic
• 1 / 2 teaspoon baking soda
• Fruit 2 eggs,
• 1 teaspoon salt
• 1 / 2 tsp pepper powder
• 300 ml of liquid milk

How to Make:

1. Mix all ingredients together.
2. Fry in lots of oil with a spoonful after spoonful of medium-high heat until lightly browned

Sweet Martabak

Sweet Martabak

Ingredients

350g flour
600g fresh milk
1 packet baking powder
1 package dry yeast bread
50g sugar
3 chicken eggs
1 teaspoon salt
butter for frying

Content / filled

• Brown eggs (meses)
• Grated cheese
• Coarse crushed peanuts.

How to make

1. All the ingredients are mixed and stirred.
2. Prepare a flat skillet / pan (ca. diameter. 25cm) and heat the butter until melted and hot.
3. Reduce the heat. Pour the mixture of materials and wait until half cooked (time is short, it appears the steam out of the surface)
4. Sprinkle the contents of / employer to taste.
5. Once cooked (lk. a half minutes) lift and remove the cake from the pan.
6. Fold pastry up to form a half circle. Cut into pieces. Serve.

Gado-gado / mixed vegetables

Gado-gado / mixed vegetables


Material:

• Kangkung / spinach
• Potatoes
• Long beans / Beans
• Col
• Bean sprouts
• Carrots
• Eggs
• Cucumber (do not boil)
• Emping melinjo / potato chips
• Chips

(dose ingredients to your taste)


Spices:

• 3 lime leaves
• 2 stalks lemongrass
• 200ml water
• 400ml coconut milk

Spices are blended:

• Peanut 250gr (fried / roasted)
• 4 spring onions (1 onion pieces)
• 2 cloves garlic
• Java 150gr sugar (palm sugar)
• 3sdm soy sauce
• salt
• sugar

How to make:

1. All vegetables and boiled eggs are cooked.
2. Crushed spices and saute with a little oil until fragrant, add lime leaves and lemongrass and final water and coconut milk added.
3. the cooked vegetables arranged on a plate and add the egg pieces, krupuk and emping, then doused spices

Beef meatball

Beef meatball

materials:

- 300 g of fresh beef,
- 2 cloves garlic,
- 1 egg's white
- a teaspoon salt minced,
- a tsp pepper powder,
- 1-2 tablespoons cornstarch,



How to make:

1. chopped or minced meat until smooth, mix together salt, stirring
2. knead until dough is soft and can be in the form (about 30 minutes). then add the garlic and pepper
3. after the dough flat, put the flour and egg whites, stirring until thoroughly
4. shape the dough into circles using 2 spoons. cooked in boiling water until the meatballs float, lift, drain

Betutu Duck

Betutu Duck

Material:

• 1 ½ kg duck
• 100 gr young cassava leaves, boiled
• until soft, squeeze, cut into pieces
• 5 tablespoons oil, for sauteing
• banana leaves / aluminum foil, for packaging

Spices are blended:

• 7 men and 5 chili pepper
• 5 fruit pecans, roasted
• 10 pieces red onion
• 1 teaspoon shrimp paste
• 5 pieces of garlic
• 1 tablespoon coriander, roasted
• 1 ½ tbsp lemon grass, sliced finely
• Round 2 tsp pepper
• 1 tbsp chopped galangal
• ½ teaspoon nutmeg
• Minced 2 teaspoon turmeric
• 4 lime leaves
• 2 teaspoons minced ginger
• 2 teaspoons chopped kencur
• salt and sugar according to taste

How to Make:

1. Subtle seasoning saute until fragrant and dry. Remove and chill. For the two parts.
2. Mix one part spice with cassava leaves. Enter in the body cavity of chicken, peg holes with a toothpick. Spread the remaining seasoning on the chicken surface and under the skin.
3. Wrap in several layers of banana leaves, tied tightly with string. Bake in hot oven 180 ° C, for 2-3 hours until cooked.
4. Lift, cut into pieces and serve.
5. before baking, can also be steamed in advance ± 45 minutes, then baked for 1 hour.

Sate Ayam / chicken satay

Sate Ayam / chicken satay

Material:

• 700 gr chicken meat, diced 2 or 3 cm
• 200 gr chicken fat, diced 2 or cm
• 5 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons peanut oil
• 60 grams fat chicken heat until oily
• Water 50 ml
• skewers that have been soaked.

seasoning :

• 4 pcs red chili, the boiled
• Cayenne pepper 8 pcs / to taste
• 125 gr peanuts, the fried
• 2 garlic cloves
• Pecan 6 pcs, on toasted
• 1.5 tbsp sugar
• salt

Complementary offerings:

• Fried onions
• Pickled cucumbers and carrots
• Lime

How to make:

1. Blend the ingredients that have been provided and then stir-fry seasoning with vegetable oil until the smell fragrant.lalu pour water and cook until thick. Lift.
2. Stir in spices that have been pan-fried with chicken fat oil, peanut oil and soy sauce.
3. Divided seasoning. One section for dyeing sate seasoning before burning. One part is heated again and again when the satay will be served pour seasoning and serve with complement.
4. Skewers of chicken and chicken fat that has been diced, adjust amount of each skewer your taste.
5. Dip into the sate seasoning then grilled until done, when cooked put over the container and water it with spices. Give lemon lime juice, sprinkle fried onions and serve with pickles

Lalapan / traditional salad

Lalapan / traditional salad

Material:

- Long Beans
- Col
- Basil
- Cucumber
- Tomato
-Leaf lettuce



Sambal Terasi / condiment /sauce:

• Chili Red 10 seeds
• 8 pieces red onion
• Paste to taste
• 8 cayenne fruit
• 1 tomato fruit
• Sugar and salt to taste.

How to make

1. Weeded vegetables according to taste
2. The materials for the half-cooked sauce and fried mashed
3. Lalapan served with sauces.

Bogana Rice

Bogana Rice



Material:

• 4 tablespoons oil
• The basic ingredient of turmeric 50 grams
• 5 wide lime leaves
• 2 pieces of bay leaves
• 2 pieces of pandan leaves.
• 2 stalks lemongrass
• 500 grams of rice washed and steamed half-baked.
• Hot coconut milk 650 ml of boiling 1 / 2 coconut
• 1 tablespoon salt
• 1 tsp sugar

How to make:

1. Heat oil over medium heat saute the spice turmeric, lime leaves, bay leaves, pandan leaves, and lemongrass until fragrant.
2. enter the rice gradually, stirring, stirring until bercapur spices.
3. pour the hot coconut milk gradually, stirring until the coconut milk is absorbed. after mature
4. move them into a pot of rice pengukus aron heat. steam for 35 minutes or until done, remove and serve.

tips : In order Vermicelli not destroyed when cooked

tips : In order Vermicelli not destroyed when cooked

Fried rice noodles is a dish that is easy to make breakfast and lunch to be the preferred food of children. But if not good at making them, are often destroyed and so ugly in appearance. Well, this is telling tips to avoid it. Dried rice noodles should not be soaked in hot water, but it is brewed and then leave to cool. Meanwhile in a bowl, mix the desired ingredients such as soy sauce, salt, pepper or other seasonings. Sprinkle seasoning on the noodles and toss gently. Stirring in the pan when cooked is more difficult to take much longer. Result noodles so shattered shreds.

Pandan Tea fragrance

Pandan Tea fragrance

Material:

- Ceylon tea powder
- Pandan Leaves

How to make:

Boil water, put pandan leaves, leave for about 5 minutes and then enter the tea powder, bring to a boil once more lift and filter, put in pot

Putu Cake

Putu Cake


Material:

- Glutinous rice flour 1/2
kg
- 1 ripe banana comb King
- Old Half Coconut 1 item
(grated)
- 0.50 ounces of sugar sand
- 1 teaspoon salt Subtle
- 1 teaspoon lime betel
- Vanilla to taste








How to make:

1. Enter whiting and salt into half a glass of water. stir then endapkan.
2. Sticky rice flour and vanilla were poured lime sludge water little by little, while knead until smooth.
3. Bananas peeled and arranged several pieces in the pan. then closed with another dough collated some more banana-banana-batter, shredded coconut last and sprinkle with sugar.
4. Heat water to boiling, after boiling is steamed until cooked.

Serabi Cake

Serabi Cake


Material:

• 550 cc coconut milk (from a single coconut)
• 250 g rice flour
• Salt to taste
• 100 gr grated coconut, steamed
• Juice of pandan leaves 50 cc

Materials boiled / syrup of palm sugar:

• Strong 500 cc coconut milk
• 100 gr sugar Java
• 1 pieces of pandan leaves
• Salt
• 100 gr beef jackfruit, cut into

How to make:

1. Is boiled with coconut milk stirred until boiling, then removed and let a little warm.
2. Rice flour, grated coconut and salt, stirring until blended and pour juice of pandan and coconut milk was warm, boiled a little, try pounding the dough until a smooth, length of this process is approximately 30 minutes.
3. Prepare the clay pan, heat over charcoal fire and spread a little oil and pour two tablespoons of batter and cook until the hole come out.
4. close the pan and leave to mature, lift and serve with boiled material was (syrup of palm sugar).

Sweet lady cake

Sweet lady cake

Material:

1 kg of cassava
1 cup shredded coconut
Unti sufficiently
Salt, coloring and enough water


How to make

1. cassava peeled, washed and shredded
2. given dye coconut and mix the grated cassava. if too dry can be added enough water.
3. cook 3 / 4 pot of water and bring to a boil, print out the dough on the lid and bring to a boil.
4. place unti in the middle then formed / rolled up to the way his side folded into four.

Peanuts dumplings

Peanuts dumplings

Material:

- Milk 150 cc of cold liquid
- Refined sugar 50 gr
- Salt 1 / 3 tsp
- Wheat flour 300 gr
- Instant yeast 1 tablespoon
- White butter 25 gr

Material contents:

- Fried Peanut 150 gr, mashed.
- 100 gr sugar Java, mashed.
- 3 tbsp toasted Sesame
- 1 tablespoon flour
- 0.25 tsp Vanilla
- 0.25 tsp salt


How to make:

1. Stir milk, sugar and salt until blended. In order to get the results should be filtered clean.
2. Instant yeast and stir until well make a hole in the middle. Put a little milk and then stir dei little until blended.
3. put the butter and knead until dough is dull. rounded dough, cover it with a damp cloth. leave in a warm place for 35 minutes until fluffy.
4. press the dough and divide into spheres weighing 50 grams in the middle of the contents with 1 tbsp. contents and rounded back. place on baking sheet and let stand for about 15 enit. steamed until cooked.

Sticky cake

Sticky cake

Material:

* 15 grains of yolk
* 125 gr sugar sand
* 300 gr bhoter Rhum
* 60 gr rice flour
* 2 tablespoons condensed milk
* 60 g grated cheese






How to make:

1. Mixed egg yolks and beaten until foamy. Rhum bhoter enter all that was beaten, too, was stirring until well blended material.
2. flour and milk are mixed and then shaken and enter the batter earlier.
3. Provide a round pan and cover with a paper roll. on paper coated with butter.
4. Cook almost as a way to make chocolate layer cake. but each of the three layers of cheese given up on the top layer, then bake until cooked.

Donuts

Donuts


Material :

* 500 gr flour
* 110 ml of cold water
* 200 gr potatoes, steamed and puree
* 50 gr milk powder
* 10 gr instant yeast
* 100 gr sugar
* 60 g butter
* Salt 1 / 2 tsp
* 5 eggs yolk


How to make

1. mix flour, milk powder, sugar, yeast, stirring until smooth and dull.
2. put butter and salt, stirring constantly, until the dull and let stand for 15 minutes
3. divide the dough each 50 gr. construct a donut, let stand for 20 minutes
4. fry until browned
5. adopted, sprinkle with powdered sugar or chocolate

Bandrek

Bandrek

Material:

* Water 1 liter
* 1 piece ginger, crushed
* Serai 2 of bars, crushed
* 20 grains of pepper, puree.
* 300 gr sugar Java
* Sugar sand 50 gr
* 1 young coconut fruit, take the coconut meat.

How to make:

1. and water, ginger, lemon grass, pepper, sugar and white sugar Java and cook until boiling and sugar dissolves, lift, strain and discard pulp.
2. Enter the young coconut meat in a glass and pour the cooked earlier, serve them hot.

Bajigur

Bajigur

Material:

* 750 cc santan from 1 / 3 coconut
* 2 tablespoons coffee powder
* 1 piece of ginger, crushed
* 75 grams sugar
* 2 slices of bread, sliced 1 cm dice
* 2 tablespoons kolang-kaling (or coconut fruit ) and fro in thin slices

How to make:

1. Cook the coconut milk, coffee, ginger and sugar, stirring, stirring, until boiling, then strain and discard pulp.
2. Enter into the glass, slices of bread and fro, and then flush with coconut milk coffee earlier, can be served in a hot or cold with ice cubes.

Acar Gurame

Acar Gurame / sour Gurame fish

Material:

- Gurame ( s) 2 piece
- Orange juice 1 piece
- Cooking oil, to taste
- Margarine 2 tablespoons
- 2 tomatoes chopped fruit

Spices:

- Candlenut 7 fruit
- Shallots 10 seeds
- 1 Onions finely sliced beans in
- Leaf pre 2 stems, cut the size of 1 cm
- Turmeric, 3 sections.
- Ginger 3 segments
- Garlic, 5 cloves
- 1 tablespoon vinegar
- 50 g sugar
- Salt to taste.

How to make:

1. Gurame(s) cleaned and then coated in lime juice and salt. leave to seep
2. then fry the fish and drain.
3. Blend all ingredients except the leaves pre, onions, chili.
4. Saute onion until softened, keudian enter this blended spices, saute until fragrant and then enter the chili, pre leaves and sliced tomatoes, stir briefly and then enter the fish had been fried.
5. cook until absorbed and adopted.

Opor ayam

Opor ayam / curry

Material:

- 5 pieces of chicken thighs
- 1 cup coconut milk
- 1.5 cups of liquid milk
- 5 egg pecan
- 10 grains of red onion
- 3 cloves garlic
- 0.5 tsp cumin
- 4 pieces bay leaves
- 2 pieces of orange leaves
- 1 stick lemongrass
- 0.5 galangal segment
- 0.5 tsp pepper smooth
- Salt and sugar, seasonings to taste.


how to make:

1. each piece of chicken thighs cut into 2
2. Take 5 red onions, thinly sliced and then fried and set aside.
3. remaining onion and other ingredients except crushed crushed galangal and lemongrass.
4. saute spices that have been mashed together galangal and lemongrass wait until it smells delicious and enter the chicken, lime leaves, bay leaves and liquid milk, stir until the chicken is cooked and its juices to stay half.
5. enter the coconut milk and stirring constantly in order not to break. add seasoning, salt and sugar to taste.
6. when cooked finished sprinkle fried onions.

Kebuli / Kabuli Rice

Kebuli / Kabuli Rice


Material:

• Rice 1 / 2 Kg
• Mutton broth 500 cc
• Dense Coconut milk 100 cc
• 100 g margarine

Spices

• Shallots 100 gr
• Cinnamon 5 cm
• Cardamom 3 eggs
• Ginger 2nd segment
• 5 cloves garlic

How to make:

1. Washed and steamed rice until half cooked, Onion peeled and finely chopped.
2. Saute onion in margarine until fragrant, then enter another bumubu been refined.
3. Boil broth and add spices that have been pan-fried, stir and add the coconut milk,
4. enter the last half-cooked rice into it. cook until cooked.

Grilled chicken Kalasan

Grilled chicken Kalasan

materials:

* a Chicken
* 3 pieces of bay leaves
* 2 cm galangal, crushed
* 2 stalks lemon grass, crushed
* 50 grams sugar
* 500 cc coconut milk
* 250 cc of coconut water
* salad taste




seasoning mashed

* 7 red onions
* 5 cloves garlic
* 5 grains of pecan
* 1 tablespoon coriander
* 1 / 4 teaspoon cumin, Salt to taste


Sauce:


* 6 red chilli
* 1 / 2 teaspoons shrimp paste
* 2 pieces limes
* 1 / 2 teaspoon sugar
* Salt to taste



How to make

1. Cook the coconut water, coconut milk, and spices finely. Add the galangal, bay leaves, and lemongrass. Cook until the spices cooked and boil, put the chicken and brown sugar, cook until broth is absorbed and spices are absorbed.
2. Use tongs and burnt chicken. Grilled chicken over hot coals until cooked and browned, lift.
3. Lemon sauce: blend all sauce ingredients, give lemon lime.
4. Serve with grilled chicken and raw salad lime sauce.

Shrimp Pepes

Shrimp Pepes


Material:

- Shrimp 500 g skinless
- Oil-aged 200 gr grated
- 6 pieces of orange leaves, thinly sliced 2
- Banana leaves and sticks to wrap

Spices:

- 2 tsp Coriander
- 4 cloves garlic
- 10 pieces of red onion
- 2 cm galangal
- Hazelnut 3 eggs
- Shrimp paste 1 / 4 tsp
- 8 seeds red chillies
- 1 teaspoon brown sugar
- Salt to taste.

How to make:

1. ragged chopped shrimp, mixed with grated coconut, finely seasoning, and lime leaves
2. prepare the banana leaf place 2 tablespoons of dough, wrap like lontong
3. grilled over hot coals until done.

Fish curry

Fish curry

Material:

* 600 gr tuna fish
* Shallots 6 points
* 4 cloves garlic
* Red Chili 5 pieces
* Chili pepper 5 pieces
* Ginger 1 segment
* 1 teaspoon finely Coriander
* Thick coconut milk 200 cc
* Acid sunthi 8 fruit, soaked until soft and
mashed.
* 2 pieces of bay leaves
* 2 tsp Aram


How to make:

1. Cut the fish meat to taste
2. blend all ingredients, then tumislah until fragrant and add the coconut milk
3. fish enter into this spice until thickened.

Roll chicken omelette

Roll chicken omelette



Material:

• Margarine 2 tablespoons
• Minced chicken meat 400 gr
• 1 egg egg, in the shake
• 1 tablespoon cornstarch
• 50 cc of chicken broth

rawhide :

• Eggs 4 eggs, beaten
• Pepper finely 1 / 2 tsp
• Salt and seasonings to taste.

Spices:

• 3 cloves garlic
• 1 tsp coriander
• Shallots 6 points
• 4 tsp sugar sand
• 2 pieces of bay leaves
• Salt to taste
• sour fruit 1 / 2 tsp

How to make:

Contents:

1. Crushed spices and saute until fragrant and then enter the chopped chicken meat stir sapai flat.
2. Beat eggs, mix with cornstarch that has been melted then pour into chicken meat tuisan stirring until cooked and dry. lift and set aside.

Skin:

1. Beat the eggs until blended, put pepper, salt, nutmeg, other spices, and blend until all blended.
2. Take telfon, spread with margarine, then make pancakes with a small fire after lift cooked and set aside so on until the batter out.

How to make:

1. Take the skin omelette, basting with margarine and place skin on fried dough and then cover it with pancakes again and spread again, do this until it is 3 layers.
2. Roll omelette so that the dough is in it, then wrap it with butcher paper, press-press until solid.
3. heat in oven about 4 minutes, when cool cut open the wrapping and philandering.

Goat curry

Goat curry

Material:

- Meat Goat 1 kg
- Coconut milk 2 cups
cloggy
- 2 tbsp fish oil

Spices:

- 2 tablespoons fried onions
- Chili Red 3 seed
- 5th round grains pepper
- The nuts fried eggs 5
- 4 Red Onion seeds
- 6 cloves garlic
- Leaves 1 stalk lemongrass
- Cinnamon 4 cm
- Lime leaves 2 sheets
- Powder 2 cm
- 1 teaspoon cumin
- 1 cm galangal
- 1 cm ginger
- Pepper and 1 teaspoon coriander
- Salt to taste
- 1 teaspoon sugar sand
- Seasonings to taste.

How to make:

1. Goat meat cut into pieces and boiled until tender
2. puree all ingredients except the lime leaves and lemongrass
3. saute until fragrant, add the lamb stock mix well and enter the goat meat
4. add the coconut milk boiled until cooked
5. adopted, sprinkle fried onions.

Fried gurame savory

Fried gurame savory

Material:

• 1 Gurame capture fish flesh.
• 4 tablespoons butter
• 300 gr bread flour
• Flour 100 gr
• Eggs 2 eggs

Spices:

• Pepper 2 tsp finely
• Orange juice 2 pieces
• Salt to taste

How to make:

1. Basting meat with salt, pepper finely, then sprinkle with flour.
2. Beat eggs, fish that have been put in a sprinkling into the egg.
3. After that enter the fish into bread flour, until smooth reverse
4. heat the butter over medium heat, and fry the fish.
5. host fish, the remaining butter for frying add the lemon lime juice, then reheat briefly flush above fish.
6. add the boiled potatoes and carrots to serve.

Instant roast chicken

Instant roast chicken

Material:

* Chicken 2 kg, consisting of,
thighs and wings.
* 10 pieces of red onion
* 5 cloves garlic
* 6 pieces of red chilli
* 1 tablespoon butter
* Pepper and salt to taste

How to make:

1. wash chicken and boiled until half-cooked
2. puree ingredients in a stew earlier entries.
3. after lift-boiled and baked until golden brown