seaweed ice

seaweed ice


Materials :

• 300 gr brown sugar
• 150 ml of water
• Pandan leaves 1
• 500 ml coconut milk from coconuts 1
• Pandan leaves 1
• ¼ tsp sugar
• 200 gr seaweed, ready to buy
• 150 gr coconut juice
• 1 can of fruit lychees in syrup

Decoration

Brown sugar syrup, sweetened condensed milk, shaved ice or ice cubes to taste

How to make

• sugar boiled with water and pandan leaves, after boiling, remove and strain
• boiled coconut milk with pandan leaves and salt, boil, lift.
• Seaweed; boiled five minutes in boiling water, remove and drain
• Have a glass, fill with sugar syrup, seaweed, coconut juice, fruit lychees and coconut milk, add ice cubes or shaved ice decorated with red sugar syrup and sweetened condensed milk, served
• for 6 people

milk tea

milk tea

• 1 tablespoon black tea
• 200 ml hot water
• 20 ml sweetened condensed milk
• ice cubes

How to make

1. Mix the tea with hot water, let cool and strain.
2. Combine cold tea, sweetened condensed milk, ice cubes in shaker.
3. Beat until frothy tea, put in a glass. Serve.

Turmeric Tamarind Ice

Turmeric Tamarind Ice

Materials:

• 4 kg of turmeric
• 1 / 2 kg of tamarind
• 1 / 4 pounds granulated sugar
• 1 / 4 kg brown sugar
• 1 / 4 kg salt
• bring to a boil with 20 liters of water

How to Make:

1. Turmeric peeled and then washed and sliced
2. cooking water
3. put all ingredients, including turmeric, which was peeled and sliced thin in this
4. After boiling and filtering lift. after cold serve with ice cubes

Honey Fried Chicken

Honey Fried Chicken


Material:

• 1 kg chicken thighs with the bone pieces to be 4
• 8 btr Garlic crushed.
• Red Sugar 60 gr
• 40 g acid Matang Java
• Orange Leaves 2 lbr
• Salam Leaf 1 lbr
• Crushed 1 tsp Lemongrass
• 1 teaspoon salt
• 80 ml Honey
• Enough water to boil
• 250 ml cooking oil

Ingredients for frying:

• Cooking Oil to taste
• 3 cloves Garlic, thinly sliced
• 4 tablespoons Honey
• 2 squeezed lemons in water

How to cook:

1. Wash and clean chicken thigh meat before cooking.
2. Boiled chicken meat and add all ingredients above.
3. Boiled with a small fire and close or diungkep.
4. After the chicken is tender, removed and drained.
5. Then fried briefly with the current fire., Lift and drain.
6. Prepare the pan and add cooking oil to saute the garlic slices.
7. Saute garlic until fragrant, then reduce the heat and add honey & lime.
8. While flip-flops enter the chicken had been fried, stir to mix.
9. Lift and ready to serve.

Banana compote

Banana compote / kolak pisang

Material:

• 2 large bananas cut into pieces
• 1 piece of sweet potato, cut the boxes
• 400 ml of liquid milk
• 400 ml thick coconut milk
• 150 gr brown sugar
• 1 tablespoon sugar
• little salt
• Pandan leaves to taste

how to make

1. Cook Javanese sugar, granulated sugar, salt and pandan leaves to boil.
2. Enter the sweet potato, cook until the sweet potatoes 1 / 2 ripe
3. Then add bananas, bring to a boil again.
4. Finally enter the thick coconut milk.
5. Cook until boiling with occasional stirring
6. foster, serve

Nagasari

Nagasari cake

Material:

• 300 grams of rice flour
• 1 lt milk from coconut 1 pcs.
• Granulated sugar to taste
• Pandan leaves 2 sheets
• little salt
• Banana horn mature 3 pcs, cut into pieces.
• To cut the banana leaves.

How to cook:

1. Mix the rice flour with 1 / 2 lt milk, mix well. Time coconut milk cooked with pandan leaves, sugar and salt, until boiling, then mix with rice flour last, mix well.
2. Wrap the dough with banana leaves, fill with the banana horns, and then steamed until cooked.

Getuk Lindri

Getuk Lindri

Material:

• 1 kg of cassava and new fine revoked
• 200 g granulated sugar
• 100 ml of water
• ½ tsp vanilla powder
• 100 g of youngish grated coconut
• coloring to taste

How to make:

1. Peel the cassava, wash clean, and cut into small pieces.
2. Steamed cassava in the boiler heat until tender.
3. Lift. While hot, mash cassava until smooth.
4. Cook sugar, water and vanilla until sugar dissolves. Lift.
5. Pour into the cassava. Add grated coconut.
6. Mix well. Give coloring to taste.
7. Enter into the mill, then cut.

Serve.

Cakwe

Cakwe

Materials

• ½ kg of flour
• 400 ml of water
• 1 tbsp. baking powder
• 2 tsp. baking soda
• 1 ½ tsp. salt
• Oil for frying

How to Make

1. Enter baking powder, baking soda and salt into a bowl and then enter the water and stir well. Stir in the flour and stir well. Allow 15-20 minutes.
2. Take the lane batter bowl and moved into the middle of the dough and then let another 15-20 minutes.
3. Continue doing this 3-4 times until the dough becomes smooth and elastic.
4. Turn the dough and give a little oil on the surface so the dough moist. Let stand for 1 hour.
5. Remove the dough from the bowl and then wrapped with plastic and rectangular shapes. Let stand again for 4 hours.
6. When making the dough more than ½ kg, cut the dough and separate each ½ kg and then wrapped in plastic.
7. Open the plastic wrap the dough.
8. With round logs, press the dough and form a rectangle 6 inches wide and 15 mm thick.
9. After that a flat piece of dough was as wide as 0.75 inches down. Then put one piece with one piece into two and then use a skewer to press the middle lengthwise. Thus the two pieces were stuck together. Complete all the pieces.
10. Heat oil in frying pan to medium heat.
11. With both hands grab both ends of the dough pieces were then drag up to about 20 cm (do not get off) and add to the skillet and fry until puffed and Cakwe back and forth until Cakwe be brownish.
12. Remove and ready to serve

Chicken porridge

Chicken porridge / bubur ayam


Material:

• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1 pc whole chicken breast
• Pulen 250 gr rice, washed, drained
• 2 liters of water
• 8 blocks Chicken flavour
  
• 1 / 2 tsp pepper powder

Complement:

Cakwe thinly sliced, fried onions, celery, sweet soy sauce (optional)

How to make :

• Saute garlic in oil until fragrant, put the chicken breasts, stir to change color.
• Enter the rice and water, add the maggi block of stock and pepper powder.
• Cook until a pulp.
• After cooking, remove chicken breasts, remove the bones, and flesh-suwir suwir.

Serving:

Place pulp in a serving bowl, sprinkle with minced meat, Cakwe, celery leaves, fried onions and soy sauce.

Corn Soup

Corn Soup

Material:

• 4 pieces baby corn, sliced
• 2 carrots
• 500 cc chicken broth / beef

Spices:

• salt
• pepper powder to taste
• 1 tablespoon chopped onion
• 1 tablespoon chopped parsley
• 1 tablespoon fried onion

How to Make:

1. Insert slices of corn into the broth and boil until cooked.
2. Enter the carrots and cook until done. Give all the ingredients
3. except the fried onions. Cook about 10 minutes. Lift.
4. Sprinkle fried onions on top and ready to be served.

chicken soto

Soto ayam / chicken soto

Material:

• 1 chicken
• 2-3 leeks
• 2 bay leaves
• 2 stalks lemongrass, crushed
• 2 cm galangal (laos), crushed
• 2 lime leaves
• 3 tablespoons cooking oil for sauteing
• 1 ½ cups Chicken Stock

Spices are blended:

• 1 clove garlic
• 10 pieces red onion
• 1 tablespoon coriander, roasted
• ½ tablespoon minced ginger
• 1 rounded tsp pepper
• salt to taste

Supplementary Material:

• 200 grams bean sprouts, brewed with boiling water, drained
• 5 cabbage leaves, thinly sliced
• 2 stalks celery, thinly sliced
• 5 hard-boiled eggs, peeled, split 2-4
• 1-2 tablespoons garlic, thinly sliced, fried

sambal / Chili sauce Ingredients:

• 10 fruit chili sauce
• 2 red chilli
• 1 lemon

How to make:

1. Boil chicken until tender, lift. Fry chicken until brown, suwir-suwir flesh. Measure the broth by 1 ½ liters.
2. Saute the blended spices, lemon grass, laos and lime leaves until fragrant. Enter into the boiling broth. Enter chopped onions, turn off the burner.

How to make Sambal:

1. Cayenne pepper and crushed red pepper until smooth and lime juice berries.

How to serve:

In the bowl of chicken and place it suwiran supplementary material and flush while hot soup broth.

Rawon

Rawon

Material:

• 300 grams of beef
• 100 grams Short bean sprouts, washed
• 2 bay leaves
• 4 lime leaves
• 1 stalk lemongrass, crushed
• 2 cm galangal / laos, crushed
• Salt and pepper to taste
• 6 cups water

Spices are blended:

• 4 red onions
• 2 cloves garlic
• 4 cloves pecan
• 3 fruit kluwek*, taken it
• 2 red chilli

How to Make:

1. Cut the beef into small boxes (diced).
2. Heat 2 tablespoons of cooking oil, saute the blended ingredients until fragrant with lemon grass, galangal, bay leaves and orange leaves. Add salt and pepper to taste.
3. Then, in the pot that was filled with 6 cups of water, put pieces of beef and spices mashed, boiled until the meat is cooked through and tender. When the water dries, add more to taste.
4. Serve with bean sprouts sprinkled on top and short-leaf decorated with orange.

kluwek* = kluwek are type of nut that is actually a seed. The oily, hard-shelled seeds resemble to Brazillian nuts. The meaty seeds are edible only after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented keluak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Malaysian and Indonesian dishes. see the picture

Sop Kikil

Sop Kikil*


Materials:

• 500 grams of meat Kikil
• 50 grams of Iga beef
• Cloves 3 eggs
• 1 stick Cinnamon
• Fruit nutmeg ½ points
• 50 milliliters of vegetable oil
• 500 milliliters of water to cook
• 2 tsp sugar sand
• Salt to taste
• Pepper to taste
• Broth powder to taste
• Blended spices
• 50 grams of red Chili, seeded
• 10 grams Kemiri
• 10 grams Garlic
• 3 grams of Turmeric

Roasted spices

• 2 grams of whole cumin
• 2 grams Coriander whole

How to Make:

1. Boil meat until tender kikil,
2. Heat water until boiling, then chops brewed in water that was boiling some time to clean the rest of the blood and dirt.
3. Puree the red pepper, walnut, turmeric and garlic in a blender,
4. Toasted cumin and coriander until dry and out of smell, then puree
5. Heat the oil, then saute the spices that have been refined until fragrant
6. Add, which have been roasted spices, clove, nutmeg, and cinnamon, stirring until blended evenly
7. Add water, stir briefly until the ingredients are mixed, then put pepper, salt, chicken broth powder, and sugar
8. Enter the chops that have been brewed with meat that has kikil diced
9. Cook meat and seasoning sauce kikil together to cook
10. After the meat is tender, turn off the fire, lift and serve hot

*Kikil = Goat or cow foot

Beef Tail soup

Beef Tail soup / sop buntut

Material:

• 500 g, oxtail, cut according to the bone
• 2 ltr, water
• 3 bh, potatoes, pieces of eight
• 2 pcs, carrots, cut into 3 cm
• 1 tsp, green onion, thinly sliced
• 1 tsp, celery, tie the knot
• 4 pcs, clove
• 4 pcs, red onion
• 2 pcs, garlic
• salt
• pepper

Complement:

• 50 gram of fried chips
• 1 tsp onion
• Bh 1 tomato, cut into eight

How to make:

1. Saute onion and garlic until fragrant
2. Enter oxtail, stir until the color changed
3. Enter the water cook until soft and cooked oxtail
4. Strain the beef stock, re-enter the tail with potatoes, carrots, scallions, celery, cloves.
5. Cook until boiling again and give the salt and pepper to taste
6. Serve the soup with a sprinkling chips and fried onions.

Nasi Liwet

Liwet Rice

Materials :

• 300 grams of rice, wash clean
• 500 ml of water
• 100 ml cooking oil
• Teri 50 grams of rice, dry fried
• 10 pieces green chili sauce
• 4 pieces of red onion, roughly sliced
• 2 bay leaves
• 2 teaspoons salt

How to make:

1. Prepare the rice, pour into a pan liwet. Pour water, cooking oil, cayenne pepper, onion, bay leaves and salt. Mix well.
2. Place pan on the fire liwet / stove, cook over low heat until the rice becomes mature.
3. Sprinkle fish on rice. Warm the rice 5 minutes.
4. Remove and serve warm.

serve with salted fish and shrimp chips

Jemblem

Jemblem

Material:

• 1 kg of cassava
• 1 / 4 kg brown sugar
• 1 / 2 kg of cooking oil

How to make:

1. steam until cooked cassava
2. chopped red sugar
3. cassava mashed to pieces
4. a handful of cassava which was destroyed and a round shape, then filled pipihkan and sugar
5. 1 tablespoon red then back into a sphere shape
6. dg medium heat fry
7. if you have brown lift
8. Serve

Batagor

Batagor

Material:

• 250 g fish fillet, crushed
• 250 ml of ice water
• 250 g starch
• 2 leeks, thinly sliced
• 2 stalks celery, sliced thin
• 3 cloves garlic, minced
• ½ - 1 teaspoon salt
• ½ tsp pepper powder
• 6 out of white fruit,
• 8 pieces of dumpling skin
• oil for frying

Complement:

• soy sauce
• chili sauce
• lime

peanut sauce:

• 100 gr peanuts, fried, crushed
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 125 ml warm water
• 3 red chilli, cooking, puree
• 1 tablespoon vinegar
• ½ teaspoon soy sauce

How to make:

1. Mix the fish and ice water, knead until dough is smooth. Add cornstarch, scallions, celery, garlic, pepper and salt, mix well. For the dough into 3 sections each for the contents out, the contents of dumplings and a section for meatballs.
2. Cut each diagonally out into 2 parts (a triangle). Punch a hole cut out in the midle, reserve- crumbs. Mix the dough to fill out with the crumbs out, then fill it into the batter out. Do it until all know filling, set aside. Take a piece of dumpling skin fill with fish mixture, combine edges up, until the sides glue together. Do it until the dumpling skin out, set aside.
3. Heat cooking oil in a skillet that much, know the contents and fried dumplings until golden brown, remove, drain, set aside.
4. Bring the remaining fish mixture, with the help of 2 spoons, enter directly into the hot oil. Fry until golden brown, remove, drain, set aside.
5. Put out the contents, fried dumplings and meatballs on a serving plate, left whole or cut into pieces, pour the peanut sauce on top. Serve with chili sauce and soy sauce, then put lemon lime.

Empek-empek

Empek-empek


Material:

• 50 g wheat flour
• 500 ml of water
• 2 cloves garlic (finely grated)
• 500 g fillet of fish meat / Belida (finely chopped)
• 3 tsp salt
• 2 tsp sugar
• 350 g starch
• 2.5 liters of water
• 1 tablespoon vegetable oil

Cuko / sauce:

• 50 g tamarind
• 150 g brown sugar (soft brush)
• 700 ml of water

Spices are blended:

• 100 g cayenne pepper
• 2 tablespoons tong cai*
• 5 cloves garlic
• 2 tbsp ebi / dried shrimp (soaked until soft, drain)

Complement:

150 g cucumber (small pieces)
50 g ebi / dried shrimp (soaked until soft, mashed smooth, toasted)

How to Make:

1. Stir flour with water and garlic. Cook over low heat while stirring until a thick porridge. Remove and chill.
2. Fish meat mixed with salt, sugar, and cornstarch. Stir until the dough is smooth and dull.
3. (Let the dough-mpeknya Empek not tough, the fish do not always mix together cornstarch mixed. Stir batter fish (without starch) until pure. Just after the pure and mixed with starch. mix not toss again).
4. This dough forms into silender (round length) to make Empek-Empek lenjer or fill with chicken eggs to Empek-Empek submarine.
5. Cook the water with oil until boiling.
6. enter the already formed dough, boiled until the float. Drain.

cuko / Sauce: Boil together sugar, tamarind and water until boiling and sugar soluble. Lift, strain.

• Cook returned with seasoning mixture until boiling. Lift. Chill.
• Serving: If you like, fried Empek-Empek until slightly yellow. Lift, drain.
• Cut into pieces. Give cucumber and Cuko. Sprinkle ebi smooth and serve.

* Tongcai
is marinated vegetables.
Usually made from turnips.
As a complement material noodle dish or porridge

Klepon

Klepon


Material:

• 300 grams of glutinous rice flour
• 75 cc of water or pandan leaves Suji
• 2 teaspoons water whiting *
• 100 grams of brown sugar sliced
• ¼ grated coconut steamed with ¼ tsp salt for 15 minutes

How to make:

1. Stir the rice flour with water Suji leaves little by little, enter betel juice. Knead until dough can be rounded manjadi size of a marble, fill with sliced red sugar, make up again.
2. Boil water in a large saucepan. Enter klepon into it, wait until it floats. Lift & roll klepon in grated coconut.

Note: * If not available, can be eliminated.

Lodeh

lodeh


Material:

• 200 g young jackfruit
• 150 g long beans, cut into 3 cm
• 1 piece of eggplant, halved, cut into a 2-4 part
• 50 grams of melinjo leaves
• 5 pieces of green peppers, slivered 2
• 1-2 bay leaves
• 2 tablespoons rebon / dried shrimp, rinsed, drained
• 2 cm galangal, crushed
• Thick coconut milk 1 liter
• 250 cc of liquid milk
• salt and sugar according to taste

Spices blended:

• 7 pieces of red onion
• 3 cloves garlic
• 2 red chilli
• ½ tsp shrimp paste

How to Make:

1. Boiled young jackfruit with coconut milk until cooked liquid. Enter the spices that have been crushed, dried shrimp, bay leaves and galangal.
2. Insert a row, long beans, green peppers, fruit & melinjo leaves and eggplant, add thick coconut milk.
3. Cook until everything is cooked. Remove and serve.

Tips : grinding the meat

Tips : grinding the meat

Grinding the meat with a rolling pin would be so easy, but always unpleasant fact that there are not meat grinder tergiling in it and the rest of this bit .. should we chopped it very inconvenient. The fix is after all the meat is inserted into the mill, put a piece of bread or boiled potatoes into the meat grinder and the rest of the tergiling not usually come out too soft of a mill, and bread or potatoes can be mixed with the chopped meat.

Filled Tofu

Filled Tofu:


Materials

• 4 out of white fruit medium size, cut diagonally
• 100 gr ground beef
• 1 tablespoon cornstarch
• 2 tablespoons fried onions
• 3 stalks celery, chopped
• salt
• 1 egg
• vegetable oil for frying

Subtle spice

• 3 cloves garlic
• 1 / 8 nutmeg
• 1 / 2 tsp pepper

How to make

1. Dredging part of the diagonal to know
2. Material contents: kerukan know, meat, starch, fried onions, celery leaves, salt, and subtle spices, stir well, add eggs, mixing well
3. Take 1 tablespoon dough content, insert into the hole out, tap-tap
4. Heat the oil, cooking out yellow with medium heat
5. Lift and serve warm as a side dish of rice

Banana Molen

Banana Molen

Materials

• 8 plantain banana fruit
• oil for frying

Skin

• 350 g wheat flour
• 50 g sugar
• 1 / 2 teaspoon vanilla
• 1 / 4 teaspoon salt
• 125 g margarine
• 75 ml of water

How to make

1. Cut bananas in half crosswise then cut according to taste. Set aside.

Skin:

• Mix all dry ingredients together. Mix well.
• Add the margarine, stir with your fingertips until small grained.
• Pour water little by little while stirring with a wooden spoon until the dough is dull.
• Roll the dough until thin to thick as 2.5 mm.
• Cut the dough 3 inches wide so that the form of long ribbons.
• Wrap each piece of banana to banana dough closed.
• Fry in hot oil and a lot to yellow-brown and cooked through. Remove and drain

fried corn

fried corn / dadar jagung

• 6 pieces of corn, comb seeds, puree or canned corn can be used
• 2 eggs
• 4 tablespoons flour
• ½ tsp pepper finely
• 2 btr pecan puree
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1 tsp celery, chopped
• cooking oil to taste

how to make :

1. Mix all ingredients, give a little 50 cc water, mix well
2. Heat the oil, a spoonful of fried corn dough by spoonful. Lift, drain

Pecel / vegetable mix

Pecel / vegetable mix

Vegetable:

• Boiled soybeans
• spinach, cabbage, sprouts, and other vegetables according to taste

Sauce

• 1 oz Peanut
• cayenne pepper to taste
• Brown sugar to taste
• Salt to taste
• 3 cloves garlic
• 1 stick kencur *.

How to make:

1. Fried peanuts until soft, then finely mashed / blended.
2. Take the taste of peanuts with chili, kencur, garlic, sugar
3. red and salt to taste
4. to ground All. Put just enough water to soften.
5. All Vegetables steamed 5 minutes or according to taste.

serve with rice chips

_______________________________________
* What is kencur ?

lesser galangal = lesser galangale = kencur root = kentjur root = zedoary Notes: This Indonesian rhizome looks a bit like ginger, only it's smaller and darker. It's hard to find in the U.S., but your best bet is to look in Asian markets. It's sold fresh, frozen, pickled, dried, or powdered. Used the dried or powdered versions only in a pinch. One teaspoon powdered = two teaspoons fresh minced. Substitutes: fingerroot OR galangal (sharper flavor) OR ginger

Source

Onde-onde

Onde-onde


Leather Material:

• 250 g white rice flour
• 1 / 2 tbsp rice flour
• 100 g granulated sugar
• 150 ml warm water
• 100 g white sesame seeds
• 1 / 4 teaspoon vanilla
• 3 pandan leaves

Filled Material :

• 70 g sugar
• 150 g shelled green peas
• 2 tbsp thick coconut milk
• Pandan leaves 1
• 100 ml of water (to taste)

How to Make:

1. Cook water, sugar, and pandan leaves until sugar dissolves. Let stand until warm
2. Meanwhile mix rice flour, rice flour, and vanilla. Stir
3. Pour the liquid sugar gradually into the mixture, stirring until mixture can be in the form of
4. For the dough into 20 parts. Cover with plastic
5. Contents: Boil the green beans with the water pandan leaves until almost tender
6. Then add the sugar and coconut milk. Boil again until tender. Transfer the batter into teflon, cook over low heat, stirring frequently, until mixture can be in the form of
7. Take 1 part dough skin, flattened dough and fill with green beans. Rounded dough, then roll into the sesame seeds
8. Fried dough. How to fry, put in cold oil and cook over low heat until browned while pressed with a spoon to keep the round