Candil Porridge

Candil Porridge 

Candil is a traditional food go round Indonesia, especially in Java island, this food is very popular, Candil are small balls made from a mixture of flour and sweet potatoes and other materials, plus the coconut milk and pandan leaves make these foods have a taste and typical flavour





Material:

• 1/ 2 pounds sweet potatoes / yams, steamed and mashed
• 1 / 4 kg of starch
• Just a little vanilla
• a little sugar
• a little salt
• pandan leaves, knead with a little water
• sugar: 1 / 4 brown sugar and 1 / 2 cup white sugar plus Blimbing little water
• boil until done
• 1 / 4 coconut, made into coconut milk, boiled until boiling

How to make:

1. Mix the sweet potato / cassava starch, vanilla, sugar, salt and leaves until diuleni Suji
2. all the ingredients blended
3. Form the dough into small balls
4. Enter the small balls into the boiling water that samapai small balls that
5. float up and put into sugar
6. how to serve; enter the small balls of sugar mixed into
7. small mankuk add a little milk, would be more appealing if given a little
8. ice cubes

Milkfish fry with basil

Milkfish fry with basil

Milkfish referred to as Bandeng fish. numerous in almost all regions in Indonesia. especially the coastal areas because these fish live in brackish water that is the border between the river and the sea. many cultures developed in the pool for business purposes.





 Material:

• 1 milkfish fish, cleaned, cut into pieces, soak in lemon juice 10 minutes
• 1 teaspoon salt
• 80 grams flour
• sago flour 20 grams
• basil leaves, chopped 25 grams
• salt 1 1 / 4 tsp
• chili powder 1 1 / 2 tsp
• pepper powder 1 / 2 tsp
• 200 ml coconut milk
• enough oil

how to make:

1. mix flour, sago flour, basil, chili powder, pepper powder and salt
2. add milk and mix well
3. enter fish into flour mixture, back and forth until all the dough covered
4. milkfish fry until yellowish
5. host and serve

Eggplant balado

Eggplant balado

This dish is a typical dish from the Sumatra region (Padang) but has spread throughout Indonesia as a regional dishes in all Indonesia regions. Basic materials makers is eggplant fruit with red pepper sauce make this food taste so spicy.







Material:

• 500 g eggplant, cut lengthwise, soak in brine, drained
• 2 tomato fruit, cut into pieces
• 1 tablespoon lemon juice
• 1 tsp sugar
• cooking oil to taste

Subtle seasoning:

• 100 grams of red pepper
• 6 pieces red onion
• salt

How to make:

1. heat oil, fry the eggplant until cooked set aside
2. heat the oil and enter smooth tomato flavor
3. add sugar and lime juice, stir well, cook until boiling up
4. order of fried eggplant and top plate flush with balado spices, served

tempeh satay

Tempeh satay

Material:

• 250 grams tempeh, cut into small boxes
• 2 tablespoons cooking oil
• 4 pecan grain
• cumin 1 / 2 tsp
• 1 tablespoon coriander
• red onion 4 cloves
• 2 cm turmeric
• 1 tsp lemon grass
• lime leaves 3 pieces
• salt
• sufficiently acidic water
• sufficiently skewer
• 1 cup water

how to make:

1. pecan puree, cumin, coriander, onion, turmeric and salt
2. heat oil, saute the mixture until fragrant spices
3. enter a glass of water, tempeh, lemon grass, lime leaves and tamarind water, cook until sauce thickens and spices permeate
4. Drain tempeh, tempeh sticks on a skewer
5. remaining seasoning mix with oil, then rub on grilled satay
6. host and serve