Tempe chips

Tempe chips

Material:

* Tempe 1 board
* Betel lime water 50 ml
* Rice flour 50 grams
* Orange Leaves 2 fruit, thinly sliced
* Sago flour / starch 1 a spoonfull
* Water 100 ml
* Cooking oil, to taste



Spices:

* Garlic, 2 cloves
* Red Onion, 1 seed
* Coriander, 1 teaspoon, toasted
* Pecans, 3 eggs. Fry
* Salt 1 / 2 teaspoon
* Flavor



How to make:

1. Put the rice flour, flour and spices that have been blended in one place
2. add the lime leaves, lime, water and thick coconut milk and stir until no mengggumpal
3. tempe enter into dough
4. Heat oil, fry until cooked tempeh
5. lift drain

Pumpkin Porridge

Pumpkin Porridge

Material:

• 600 ml water
• White Rice 200 grams
• 200 grams pumpkin
• Minced garlic to taste
• soy sauce to taste
• sugar and salt to taste.

How to make:

• cook rice with water until half cooked, boiled pumpkin is half cooked, set aside, saute the garlic, remove, drain. enter the pumpkin into mush, add garlic, stir. mix well, add sugar and salt, and sauce king sense. mix well and serve while warm.

Pumpkin nutritional value information:

• Energy 450.4 calories
• 91.8 grams carbohydrates
• 0.8 grams fat
• 6.4 grams protein

bikang cake

bikang cake

Materials

• 30 grams of rice flour
• Instant coconut milk 150 cc
• 300 grams of rice flour
• 75 cc thick coconut milk from coconuts 1
• 30 grams of wheat flour
• 150 grams granulated sugar
• 60 cc of thick coconut milk 1 / 4 coconut
• 1 / 2 tsp pandan paste or pandan fragrance
  

How to make:

1. Basic ingredients: flour mixed with terrace and coconut milk, stir. heat on medium heat, stir until thick, lift. Set aside.
2. Mix the rice flour, flour, sugar, and the basic dough. Knead until smooth.
3. Pour coconut milk as he pounded out until the coconut milk. Let stand one hour. Give pasta pandan.
4. Heat mold bikang. Pour the batter until 3 / 4 full. Bake until the dough with holes.
5. Give a little thick coconut milk on top.
6. Remove the cake gently pried up broke.
7. Serve.

Fried Bread

Fried Bread
this is the modificated recipe from the traditional recipes which is not uses shrimp. but the traditional recipes using vegetables like carrot, cabbage, etc.


Material:

• 8 sheets of white bread
• 2 eggs.
• Shrimp 1 / 4 kg ground.
• Fried garlic puree 1 tsp
• 1 stem green onion finely.
• Salt and pepper to taste.
• Oil for frying.

How to Cook :

1. Mix the minced shrimp, chicken egg and minced garlic and scallions stir well.
2. Put the shrimp paste on both sides of the bread and glue and press gently.
3. Do it until after the 4 pairs of bread ..
4. Fried with oil and fire many medium heat until browned. Drain.

Serve cut into 4 pieces each bread. Can be served with mayonase.

Karedok

Karedok



Materials

• 2 red chilli
• 4 cm kencur *
• 150 g roasted peanuts
• 75 grams sugar
• 1 tsp roasted shrimp paste
• Salt, tamarind juice to taste
• Orange juice 2, take the water
• ½ cup water

Vegetables:

• 1 bunch of long beans, small slices
• 2 cabbage leaves, thinly sliced
• 4 small round eggplant fruit, sliced
• 2 carrots, cut matches
• 100 grams bean sprouts, remove the roots
• 1 cucumber, sliced
• 1 handful of basil leaves, picked

How to make:

1. Blend the chillies, kencur, peanuts, sugar, shrimp paste, salt, tamarind water
2. Cooperative lime water and give water
3. Place all vegetables, stir
4. Serve sprinkled with dipiring with crackers. Serves 4