Indonesian Cuisine

Just 4 u

Gudeg YOGYA + Sambal Goreng KRECEK
Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)
Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I
1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + eggs had to terenda.
6. Cover the pan tightly and cook on medium heat, without even opening the lid for about 2 hours.
Phase II
1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

Sambal Goreng KRECEK
Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic
How to Make:
1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.
Note:
Lees gudeg the form of greetings, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

Pisang Epe (Makassar)

Sauce Ingredients:
* 250 grams of brown sugar, combed thin
* 100 ml water
* 5 eyes ripe durian, seeded
* 1 / 4 teaspoon salt
* 1 pandan leaves
How to make:
* Burn bananas over hot coals while dibolak back until fragrant.
* Boil sugar, water, pandan leaves to boil. Add salt and durian. Simmer until thick.
* Arrange bananas on a plate, flush the sauce before serving.

Tahwan
Materials
500 ml soy milk
1 / 2 pack white agar2
1 / 2 teaspoon salt
How:
Cook agar2 and soy milk as a regular pudding ... enter ... wait boiling salt and lift ... pour into a container set aside wide reply ...
after a half-frozen Aduk2 again until slightly crushed and then let stand until cold and freeze ... do not put kekulkas lho ... let frozen at room temperature ... tahwa served with ginger sauce ...

Vegetable Sibulung-bulung (Makassar)
MATERIALS 1
1) All kinds of leafy vegetables 1 kg
2) beans ½ liters ijo
3) Heart 1 banana sour fruit
4) Dried fish taste.
MATERIALS 2
1) 10 pieces of red onion
2) The nuts 6 eggs
3) Pepper 10 points
4) Terasi 3 grams
5) Tomato fruit 2
6) Salt to taste
HOW DEVELOPMENT
1) Peanut ijo boiled until done right.
2) Spices-diulek subtle seasoning.
3) Heart sliced banana, pea added together, following the leaves, add spices and dried fish.
4) After cooking plus 5 tablespoons of water mara pallu.

Pallu Kacci (Makassar)
MATERIALS
1) cassava leaves 1 large bunch
2) Water 4 cups
MATERIALS 2
1) 5 pieces of red onion
2) acid 3 eye
3) 3 garlic cloves
4) 1 tablespoon salt
5) The nuts 5 points
HOW DEVELOPMENT
1) red onion, crushed garlic, cooked in water until boiling.
2) washed cassava leaves, salt and added water plus acid, dijerangkan until cooked.

PAPA KAMBONG (Toraja)

MATERIALS
1) 3 fish Channa striata
2) 2 cups thick coconut milk
MATERIALS 2
1) 5 pieces of red onion
2) tomatoes 1 point
3) Anderson 5 fruit sauce
4) ½ teaspoon salt
5) 5 pieces of red Lombok
6) 2 pieces of pandan leaves
7) Fruit but 1 piece
HOW DEVELOPMENT
1) Fish cleaned, innards removed, cut into pieces as thick as a finger.
2) red onion, red chilli, chilli pepper, tomatoes and fruit but thinly sliced, seeds removed.
3) Seasoning mixed with fish.
4) Wok dialas banana leaves, then fish and spices are placed on top, pour coconut milk.
5) Cook until dry with a closed pan (not diadukaduk).
Description:
1) Must be maintained not to burn.
2) After cooking, pandan leaves removed.
3) It's a bit spicy and sour.
4) The fruit but can be replaced with vinegar.

Mie Celor Palembang
MATERIAL:
300 g shrimp, peeled, reserving his tail and then copy back (take the skin to the broth)
1 tsp lemon juice
250 g egg noodles, brewed
100 g bean sprouts, brewed
Btr 3 eggs, boiled and cut into pieces
6 tsp chives, finely sliced
5 tablespoons fried onions
MATERIAL sauce:
Shrimp broth 1250 ml
250 ml coconut milk from ½ coconut btr
¼ tsp sugar
½ tsp pepper powder
1 tablespoon salt
1 tsp lemon juice
2 tablespoons flour 50 ml dilute with water
Btr 2 eggs, beaten off

HOW TO MAKE:
1. Stir the shrimp and lime water, let stand for 15 minutes.
2. Boil 1500 ml of water, put the shrimp shells, lift. Measure 1250 ml broth.
3. Boil shrimp broth, add the coconut milk, salt, sugar, pepper and peeled shrimp, boiled until cooked.
4. Add the eggs, stirring until the raw-grain grained, add lime juice, stirring until cooked. Thicken with flour solution, stirring frequently, until bubbling.
5. Spoon noodles and bean sprouts into a bowl, add pieces of boiled egg, flush with hot sauce, sprinkle chives and fried onions. Serve.
For 4 people.

Sate Makassar
Material:
300 gr beef has, diced
Of 150 ml coconut milk 1 / 2 coconut
20 pcs skewers
Spices are blended:
1 tsp coriander, roasted
1 / 2 tsp pepper
1 / 4 teaspoon fennel, roasted
2 cm galangal
1 tablespoon brown sugar sliced
1 teaspoon salt
Raw peanut sauce:
6 spring onions
4 cloves garlic
10 pieces of red pepper curls
1 / 2 tsp shrimp paste
11 / 2 tsp salt
100 grams fried peanuts, finely crushed
250 ml thick coconut milk 1 / 2 coconut

How to Make:
1. Mix meat with spices and coconut milk, stir well. Allow a few minutes.
2. Beef pieces stick to the skewer.
3. Grilled satay over charcoal fire, occasionally reversed and smeared flavor.
4. Roast until done, remove, set aside.
Peanut sauce: Puree the onion, garlic, chilies, shrimp paste and salt. Mix with coconut milk and
peanuts that have been refined. Boil until thickened, remove.
Tata sate on a serving plate, then flush with peanut sauce. Serve

Lopek Bugis

Material Content:
250 grams shredded coconut
100 grams sugar
100 milli liters of water
2 pandan leaves
½ teaspoon salt
Leather Material:
250 grams of black sticky rice flour
50 grams powdered sugar
200 milli liters of warm water
¼ teaspoon salt
banana leaves for wrapping
Sauce:
300 milli liters of thick coconut milk
3 tablespoons rice flour
Pandan leaves 1
¼ teaspoon salt
How to Make:
Create content first.
Cook all ingredients, stirring until the contents of a thick and mature. Set aside.
Now we make the dough sauce. Simmer sauce ingredients and boil until thick, chill.
For the skin, mix rice flour, sugar, salt, and add warm water. Knead until smooth.
20 grams of dough Pipihkan skin. Add the contents and then rounded.
Make a cone of banana leaves. Enter one sphere cake. Sprinkle with sauce.
Fold the edges so that resembles a triangle.
Steam until cooked.

Ketan Sarikayo
Material:
To Sarikayo:
3 eggs
1 cup brown sugar, finely comb
1 cup thick coconut milk
½ teaspoon salt
2 pieces of pandan
Water 1 tablespoon ginger
1 pack vanilla
For sticky rice:
300 g white glutinous rice, soaked for 1 hour, drained
½ teaspoon salt
Pandan leaves 1
150 ml coconut milk
How to Make:
To Sarikayo:
Cook over fire red sugar and coconut milk, stirring until the sugar has dissolved, strain.
Beat eggs until fluffy.
Enter the coconut milk and sugar mixture into beaten eggs last and stir well.
Water input ginger, salt, vanilla and pandan
For sticky rice:
Steamed glutinous rice until half cooked, set aside.
Boil the coconut milk, salt and pandan leaf, stir until the coconut milk should not break, remove from fire
Enter the sticky rice into the coconut milk, stir well, until the coconut sticky rice absorbed.
Solution:
Pour into heat-resistant container or a pan of sticky rice averaged.
Put this on top of prepared steamed sarikayo

Porridge Kampiun (Minang)

Porridge champion is a mixture consisting of: banana compote, Candil porridge, rice porridge and black marrow. Here are ways to make each part of the typical Minang champion porridge.
Material:
Banana compote:
Jackfruit banana 10
2 ½ cups coconut milk
7 tablespoons sugar sliced
1 teaspoon salt
Porridge Candil:
150 grams of glutinous rice flour
1 teaspoon salt
whiting water sufficiently
brown sugar to taste
Porridge marrow:
250 grams of rice flour
1 ½ cups coconut milk
1 teaspoon salt
2 pandan leaves
Black sticky rice:
½ liters of black sticky rice
½ aged coconuts, grated
How:
Prepare all ingredients.
Boiled bananas and brown sugar and salt until slightly tender and enter santannya, let boil and soft banana.
Remove and set aside.
For pulp Candil
Glutinous rice flour, salt and water whiting doused with water is lukewarm and formed small round and braised with red sugar water is boiling. If it floats, remove and set aside.
For pulp marrow
Boil water and salt to boiling and then enter the rice flour with coconut milk had been withdrawn.
Stir well and fast to mature. Remove and set aside.
Ketan Hitam
Black sticky rice is soaked several hours, until half cooked by steaming.
Then flush-flush with boiling water (still in the steamer) to taste (this so good mature rice). Then come back to the sticky rice steamed cooked.
Serving:
In a bowl, put the black sticky rice sprinkled with grated coconut, Candil porridge, porridge marrow and flush with banana compote.

Tripe Gongso

Ingredients:
1000 gr white boiled tripe, sliced 2x2 cm
hot water to boil
3 large slices of ginger, geprak
5 bay leaves
15 red onions, thinly sliced
7 cloves garlic, finely uleg, mixed with 120 cc of water
4 tbsp oil for sauteing
6 tablespoons minced red pepper
8 tablespoons soy sauce
1.5 tsp salt
1 teaspoon sugar

fried onion

Directions:
Wash tripe, then poached in boiling water for 10 minutes, then discard the water perebusnya
Boil again in boiling water with ginger and has digeprak bay leaf, because I do not use the panic hit, I cooked for 45 - 60 minutes to become tender babt
Once tender, drain and cut up into pieces
Saute onion, enter tripe, stir-fry until fragrant and a half of dried tripe.
Pour water garlic, minced chilies, soy sauce, salt and sugar, stir well, then enter the tripe, cook until water dries and the spices soak into the tripe.
Serve hot with a sprinkling of fried onions

Chicken POP

Material:
1 chicken tail, cut into 4 pieces and skinned
200 ml of water
oil for frying
Subtle Seasonings:
8 red onions
5 cloves garlic
1 teaspoon vinegar
1 teaspoon salt
Sambal Ingredients:
6 red chilli
5 red onions
1 / 2 teaspoon salt
Tomatoes 1
How to Make:
1. Boil chicken with young coconut water which has been seasoning mixture until chicken is tender.
Set aside.
2. Toward presented, fried chicken while. Serve with sauce.
How to make a sauce:
Boiled all sauce ingredients until cooked, then puree, and add 100 cc of water.
Tips:
Let a little sweet it boiled chicken coconut water use, vinegar, a bit reduced.

Ayam Bakar Maumere

Material:
• 1 chicken tail cut four sections village
• 1 stick Cinnamon
• 3 seeds Cloves
• 5 pieces of orange leaves
• 1 / 2 pieces of turmeric leaves
• 2 stalks Lemongrass
• 3 tablespoons cooking oil
• 500 ml coconut milk was kentalnya
• 100 ml thick coconut milk
Spices are blended:
• 4 red chilies
• 3 cloves garlic
• 4 pieces of red onion
• 1 / 2 tbsp Coriander
• 1 / 2 tsp Anise
• 1 / 2 tsp cumin
• 1 / 2 tsp pepper
• 2 cm Ginger
• 2 cm galangal
• 3 cm turmeric
• 3 candlenuts
How to process:
• Saute the blended spices with cooking oil along with cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant.
• Add the chicken, stir-fry with spices until half-cooked chicken.
• Add thin coconut milk, reduce heat, cook until sauce is low.
• Add the thick coconut milk cook until juices begin to return to dry, remove to cool.
• After a cold coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
• Serve.

Spices Spicy Sweet Corn

Material:
4 fruit sweetcorn, cut into pieces
2 tablespoons margarine
2 large red chilli and cayenne 3, puree
3 tablespoons granulated sugar
1 / 2 teaspoon salt
3 tablespoons tamarind juice concentrated Java
topping: 1 teaspoon chopped piterselli
How to make:
1. Boiled sweet corn until done, drain.
2. Heat margarine and saute peppers, then enter the sugar, salt and tamarind water, after boiling, stir well enter the corn, cook for a while, pick up, sprinkle with chopped parsley.
3. Serve warm.
Serves 4

Salted Anchovy sauce (Nusa Tenggara Timur)
Material:
* 5 pieces chili sauce, sliced roughly
* 3 pieces of raw lime-green, small slices of dice
* 3 spring onions, finely sliced
* 3 sprigs basil, leaves take
* 2 tomatoes mengkal, slice dice
* 1 teaspoon salt
* 1 tablespoon anchovy rice, scalded, drained
How to Make:
* Mix all ingredients, mix well.
* Allow ± 1 / 2 hour until the pervasive Teri spice
* Serve

Soto Tasikmalaya
Material:
1 chicken tail, cut in 2 parts
1 liter coconut milk from grated coconuts 1
1 leek, cut into 1 cm
2 stalks lemongrass, crushed
3 cm galangal, crushed
2 bay leaves
Subtle Seasonings:
1 / 4 teaspoon pepper
2 cloves garlic
2 cloves roasted hazelnut
1 1 / 2 teaspoon salt
How to Make:
1. Boil chicken in coconut milk with subtle spice, bay leaves, lemon grass, and galangal until seasoning is absorbed and chicken is cooked.
2. Remove the chicken and then-Suir Suir. Serve hot with a sprinkling of scallions.
Serves 6

Pepes Mi Sunda
To: 10 pack
Material:
2 tbsp oil for sauteing,
250 gr chicken meat, cut small,
100 gr petai, split
2.50 ml of water,
100 g leeks, sliced,
100 gr Jambal salted fish, fried, disuwir-suwir,
10 pcs chili sauce,
½ teaspoon salt,
¼ teaspoon pepper,
500 g noodles that have been brewed,
Btr 2 eggs beaten off,
50 g basil leaves,
Banana leaves for wrapping
Spices:
1 tablespoon chopped garlic,
2 lbr daun salam,
1 teaspoon chopped
1 laos,
1 tablespoon chopped lemongrass
How to make:
Stir fry all ingredients with oil, put chicken, petai, water, and scallions, cook until the chicken is cooked, then enter the salted fish, chili sauce, salt and pepper, stir until well blended, cook until dry, lift, enter the noodles, egg, and basil leaves, stir well, wrapped in a leaf like Pepes, then steamed for
± 30 minutes, remove and serve.

Stew jengkol
Material:
1 kg jengkol old / ripe
1 / 2 tsp eat coffee (for the smell)
Sufficiently whiting
Water for boiling
BUMBU stew similar to the above.
HOW TO MAKE:
1. Jengkol with boiled coffee and betel
2. Once cooked, skinned and a flat geprek
3. Make a stew seasonings as above (no. 1 and 2)
4. Enter jengkol
5. Add soy sauce and water
6. Cook until thickened and cooked
7. Add the salt, feel the
8. Serve with a sprinkling of fried onions.

Mie Aceh
Material:
Wet noodle 250 gr / yellow (Lo Mie)
300 ml beef broth
50 g wet shrimp, cleaned, skinned
100 gr beef (lamb is fine), diced
1 / 2 plum tomatoes, diced
2 spring onions, sliced thin
50 g bean sprouts
50 g cabbage, thinly sliced
soy sauce
1 leek, thinly sliced
1 tablespoon celery, finely sliced
Salt
Pepper
1sdt curry powder
Cooking oil for sauteing
Subtle Seasonings:
5 pieces of red onion
3 cloves garlic
4 pieces of red chili *
Cayenne fruit 3 *
Turmeric 1 segment
Ginger 1 segment
4 cloves cardamom
1 teaspoon cumin, toasted
½ teaspoon toasted anise
1 teaspoon toasted coriander
* Chili's depending on solid sense ... but it's aceh spicy noodles and hot
Complement:
Emping fried
Pickled cucumbers
Lime
How to Make:
1. Saute onion and spice mixture until fragrant. Insert the meat, stir and cook until meat changes color. Then add the shrimp and tomato.
2. Add the stock, celery, scallions, salt, curry powder and pepper. Cook until the meat is cooked through and water decreases with occasional stirring.
3. Enter the cabbage and bean sprouts and stir well. Then add noodles and soy sauce. Stir until all ingredients well blended and cooked. Lift.
4. Serve with pickles and fries and emping peraskan lime over fried noodles.

Sate Tambulinas (Southeast Sulawesi)

Material:
• has 500 grams of meat, cut into 2 x 2 cm
• 4 tbsp cooking oil
• 1 tablespoon lemon juice
• 15 pcs skewers
Blend:
• 10 pcs of red onion
• 3 cloves garlic
• 6 pcs red chilli
• 6 pcs chili sauce
• 2 cm ginger
• 1 teaspoon salt
• 1 tsp sugar
How to Make:
• Mix the ingredients finely, cooking oil, lemon juice, and meat and stir well.
• stick one by one to skewer meat, as much as 3-4 pieces of meat.
• Burn in the flames, while occasionally basting with spice. Bakr until done.
Serves 6

Pantollo Pamarrasan (Toraja - South Sulawesi)
Material:
Fish 2 cork
10 bh old keluwak
2 lbr daun pandan
Btr 10 thin slices red onion
20 pcs red chili sauce
2 cm ginger crushed
2 cm galangal crushed
1 teaspoon salt
500 ml of water
10 tsp chives for topping
How to make:
Fish grilled over a fire until slightly browned.
Cut - cut, wash, remove scales and entrails.
Heat the cooking oil, saute onion until fragrant.
Enter chili sauce, ginger, galangal, salt, kluwak smooth.
Stir until the spices are cooked.
Insert pieces of fish, back - back to the fish change color.
Pour water, cook until done.
Before being sprinkled with the chives.
Serves 4

Oeiloni (Gorontalo)

Material:
1 tail (1 kg) pompano
1 tablespoon salt
Bh 1 lemon, take the water
5 tbsp cooking oil
Blend:
150 gr red chilies
8 pcs onion
2 cloves garlic
1 cm ginger
1 teaspoon salt
How to make:
Siangi fish, remove gills and innards.
Marinate with salt and lime juice.
Let stand for 10 minutes until the spices to infuse.
Marinate the fish with some more subtle flavor, let stand briefly.
Burn on charcoal coals until cooked and fragrant.
Heat oil and saute remaining ingredients until soft and delicate fragrance.
Siramkan to top grilled fish.
Serves 4

Sambal Gami (Borneo)
If sauce Gami, originally from Borneo, usually made of clay mortar, seger and spicy taste
Materials (mix):
• 5 curly chili, crushed
• 3 chili, crushed
• bh 1 tomato, thinly sliced
• 4 pcs red onion, thinly sliced
• 3 tbsp cooking oil meal (to taste)
• salt (to taste)
How to make:
• Prepare the reply mortar made of clay (the pan is fine).
• Enter all the ingredients into it.
• Then reheat over low heat until just cooked.
• Remove, serve immediately.

Oeiloni
Material:
1 tail (1 kg) pompano
1 tablespoon salt
Bh 1 lemon, take the water
5 tbsp cooking oil
Blend:
150 gr red chilies
8 pcs onion
2 cloves garlic
1 cm ginger
1 teaspoon salt
How to make:
Siangi fish, remove gills and innards.
Marinate with salt and lime juice.
Let stand for 10 minutes until the spices to infuse.
Marinate the fish with some more subtle flavor, let stand briefly.
Burn on charcoal coals until cooked and fragrant.
Heat oil and saute remaining ingredients until soft and delicate fragrance.
Siramkan to top grilled fish.
Serves 4

Lawa Taipa (Sulawesi Tengah)
Material:
Young mangoes 2
Chilli fruit curly 2
3 spring onions
100 ccsantan coconut
50 gr sesame
Ginger 1 segment
How to make:
Lombok curly, red onion, ginger and sesame roasted and mashed ..
Then enter the young mango have been chopped, and then enter the coconut milk,
Stir well and ready to serve.
For 15 people

Palumara (Central Sulawesi)

Material:
500 gr snapper (diced)
500 cc water acid (5 ripe tamarind fruit)
1 SDK eat coconut oil
1 stalk lemongrass
Crushed:
Cayenne fruit 5
Chilli fruit kinky 10
Ginger 1 segment
Salt
How to make:
Snapper cleaned, put into a saucepan, put the spices that have been mashed and tamarind water, coconut oil and lemon grass.
Cook until thickened.
Ready to serve ...

UTA Kelo (Central Sulawesi)

Material:
750 cc coconut milk (from coconut 4)
10 young kepok bananas sliced thick 2 finger
1 ounce finely shrimp wet / dry
10 buahcabe pepper (crushed)
Young leaves taste kelor
Salt
How to make:
Coconut milk and chili cook until boiling, then add salt and bananas kepok, when it leaves mendidi enter kelor,
Stir until evenly distributed ...
Lift and ready disajukan.
For 15 people.

Rojak Cingur
Material:
50 g watercress cleaned
50 g bean sprouts
75 gr Winged bean (halved lengthwise)
75 g cucumber
100 gr Bengkuang
50 gr young mango
75 gr tempe goreng
100 gr know fried
250 gr Cingur (cow nasal cartilage) kikil skin cow, rebus.
Rojak Spices Curry:
6-9 pieces or chili sauce to taste
2 tbsp fried peanuts
200 gr shrimp petis
1-3 tsp roasted shrimp paste
Banana 1 grated coarse stone
1 tsp acid
50 cc of boiled water
How to Make:
Boiled kale, and Winged bean sprouts until cooked, lift.
Cut the cucumber, Bengkuang, young mango, fried tempeh, fried tau and Cingur, set aside.
Create rujak petis seasoning: chili puree, shrimp paste, fried peanuts, and petis until well blended. Enter the grated banana rock, acid and boiled water and blend again.
How to serve: Combine spices rujak petis with boiled vegetables, fruit, fried tempeh, tofu and Cingur. Stir until smooth. Serve with rice lontong diamond.
Note:
Petis rujak Combine spices with vegetables, tofu, tempeh and fruits.

Pais Oncom (Sunda)

Material:
Oncom 300 grams, roughly chopped
1 bunch basil leaves
5 bay leaves
3 cm galangal, sliced
3 red chilli, sliced thinly
salt and sugar to taste
banana leaves for wrapping
Subtle seasoning:
2 red chilli
3 fruit chili sauce
3 cm kencur
4 red onions
3 cloves garlic
How to make:
Stir-fry seasoning with regards smooth, galangal, and chili.
Once fragrant, put oncom.
Stir and season with salt and little sugar. Stir again.
Add the basil leaves. Stir until wilted basil and lift.
Take a piece of banana leaf. Put the dough in it.
Wrap and steamed. Once cooked, roasted pepesan minute.
for 8 pack

Kagape Goat (Jepara)
Material:
500 gr lamb, cut into 1 x 4 cm
2 tablespoons tamarind juice of Java
1 / 2 teaspoon salt
500 ml of water
500 ml thick coconut milk
100 gr grated coconut long, dry toast, mashed
2 tsp lemon grass, crushed
Oil for sauteing
Spices, puree:
2 cloves garlic
6 pcs red onion
1 tsp coriander
Bh 3 pecan
1 / 2 tsp pepper
1 / 4 tsp cumin
3 cm turmeric
1 cm ginger
1 teaspoon salt
How to make:
Heat oil, saute the mixture until fragrant spices.
Enter the lemongrass and stir well.
Insert the meat, stir, cook until changes color, pour the water.
Cook until meat is tender and water is low.
Pour the coconut milk little by little.
Cook, stirring frequently, until the seasoning mix and sauce thickens pervasive.
Enter the toasted coconut mashed, stir briefly, lift.
For 5 people

Sweet curry crab (Padang)
Material:
3 tails crab, cleaned, steamed
1200 ml coconut milk
4 pcs red chillies, split lengthwise
Kandis acid 2 bh
2 tsp lemon grass, crushed
Oil for sauteing
Blend:
7 pcs onion
3 cm turmeric
2 cm ginger
2 cm galangal
1 teaspoon pepper grains
1 tsp coriander
1 ½ tsp salt

How to Make:
Heat oil and fry spices until soft and fragrant lemon grass.
Add the red chilli, cook until wilted.
Pour the coconut milk, stir so as not to break, cook until boiling.
Enter the crab and Kandis acid.
Cook until the seasonings and sauce thickens penetrate, lift.
For 3 people

Pau Ayam Merah (Padang)
Material:
Pau I:
225 g high protein flour
1 / 2 tablespoons fermipan / instant yeast
150 cc of water
Pau II:
125 g high protein flour
1 teaspoon baking powder
100 gr sugar
1 tbsp white butter
1 1 / 2 tablespoons water
Contents:
2 tbsp oil for sauteing
200 g chicken, cut small dice
50 gr onions, sliced finely
2 cloves garlic, minced
2 red chilli, seeded, chopped
1 tablespoon minced green onion
1 / 2 tbsp tausi, puree
1 / 4 tsp pepper powder
100 cc water
enough red dye
How to make:
Create content: heat oil, saute onion and garlic until fragrant.
Enter the red chili, scallions, tausi, chicken, and pepper powder and stir well.
Enter the water and red coloring and stir well.
Cook until sauce is absorbed and chicken is cooked.
Create pau: I mix ingredients and mix until dull.
Let stand for 30 minutes.
Combine ingredients and mix II on the batter I, knead until dull.
Let stand for 30 minutes.
For the dough into 12 pieces, each dough fill with batter contents, and Squeeze.
Cover the bottom with a paper roll.
Steam over low heat until cooked, lift.
To: 12 pieces

Cumi Kalio Quail Eggs (Padang)
Material:
500 gr squid medium
Btr 15 quail eggs
Turmeric 1 lbr daun
3 sheets of orange leaves
1 tsp lemon grass, crushed
500 ml of liquid milk
Blend:
150 gr red chilies curly
1 tablespoon coriander
3 btr pecan
1 tsp lemon grass, sliced thin
1 teaspoon salt
How to make:
Clean squid, cut into rings of squid.
Boiled quail eggs, peeled skin.
Heat oil, saute the mixture until fragrant spices.
Then enter the coconut milk, lime leaves, turmeric leaves, lemon grass.
Cook until sauce thickens.
Enter squid and quail eggs.
Cook until all ingredients are cooked.
Serves 6

Entok Rica (Klaten)
Material:
Entok tail cut 1 part 8
1 tablespoon lemon juice
400 ml of water
2 tablespoons cooking oil
1 teaspoon sugar
1 teaspoon salt
Subtle seasoning:
Red chilli 5
8 red onions
3 cloves garlic
2 cm ginger
Tomatoes 1
How to make:
Heat the oil then beat in sugar sand. Stir until dissolved.
Enter a subtle seasoning, salt, entok, and lime juice.
After entok change color, pour the water.
Entok cook until soft. If necessary, water may be added.
Bake entok briefly and serve with warm rice.
to 8 slices

Strait (Solo)
Material:
Has 500 grams of meat, cut across fiber
6 pcs red onion, thinly sliced
4 tablespoons soy sauce
Bh 1 tomato, cut into pieces
1 cm cinnamon
2 pcs cloves
¼ cut nutmeg
2 tablespoons margarine
250 ml of water
Blend:
5 cloves garlic
1 teaspoon pepper
½ teaspoon salt
Complement:
200 gr green beans, cut into 3 cm, boiled until cooked
200 g carrots, cut into 3 cm, boiled until cooked
4 hard-boiled egg white, long slices
Sauce:
4 egg yolks, blend
Liquid margarine 150 gr
3 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon salt
How to make:
Beef meat: melt margarine and saute onion until soft, smooth flavor insert, after the fragrant, put the meat, clove, nutmeg, cinnamon and water, cook until meat is tender.
After the meat tender and add the tomato sauce, cook until thickened, remove, set aside.
Sauce: mix all the sauce ingredients until blended.
How to serve: prepare dinner plate, put lettuce, place the meat, give boiled vegetables, boiled egg white, flush sauce, serve.
Serves 6

Jambal Sushi (Jambul)
Typical Japanese sushi adapted to local tastes is just as delicious with the original. Jambul sauce of salted fish Jambal tasty soft bread with a spicy chilli topping bite into this unique sushi special.
Material:
Pulen 375 g rice, washed
125 g glutinous rice, water soaked for 2-3 hours
950 ml of water
300 g bread Jambal salted fish, fried, small suwir
Sambal Jambul:
300 g of red chilies, seeded, thinly sliced lengthwise
60 g onion, remove skin intact
25 g garlic, thinly sliced
30 g sugar, puree
Vegetable Oil 75 ml
Gnetum gnemon 50 g Red Leather
2 bay leaves
2 stalks lemongrass
1-2 tablespoons soy sauce
1 teaspoon salt
How to make:
Cook rice and glutinous rice until done. Set aside.
Jambul sauce: Saute onion until almost tender.
Add the garlic, bay leaves and lemon grass. Stir until wilted.
Enter the chili slices and saute over low heat until the smell out and withered.
Add sugar, salt and soy sauce.
Heat over low heat.
Stirring occasionally, for 1-2 hours until completely wilted and cooked.
Serving: Print each with 1 tablespoon of rice a small cookie cutter or oval shape with your hands.
1 teaspoon chili season, give Jambal salted fish on top.
For 10 servings

Squid Cah Kangkung (Jambi)
Material:
500 gr fresh squid
3 cloves garlic, crushed
2 bunches watercress, siangi
2 tablespoons margarine
1 tbsp fish sauce
1 teaspoon sesame oil
100 ml of water
1 / 2 teaspoon salt
How to make:
Clean squid, cut into pieces, lines the inside.
Heat margarine and fry garlic until fragrant.
Enter squid, fish sauce, sesame oil, water, and salt and stir well.
Enter the watercress and cook briefly.
Remove and serve while warm.
Serves 4

Brongkos (Jember)
Material:
250 gr beef fatty
Tolo 100 gr beans, soaked for 1 hour
100 gr green beans, cut into pieces 2 cm
500 ml coconut milk
1 set out china, cut into pieces 2 x 1 cm
2 tablespoons cooking oil
20 pcs green chili sauce
2 cm galangal
1 tsp lemon grass, crushed
LBR 2 lime leaves
1000 ml of water
Spices are blended:
4 pcs keluwak
5 pcs red onion
3 pcs red chili, seeded
4 btr pecan
1 tablespoon coriander, toasted
1 cm kencur
1 / 2 tsp shrimp paste
1 teaspoon salt
How to make:
Keluwak, take the flesh, hot water soak until soft.
Boiled meat with 1000 ml of water until tender, then cut up into pieces.
Insert another piece of meat into the broth.
Heat oil and saute the blended ingredients until fragrant.
Add the galangal, lemongrass, and lime leaves, add to the broth.
Enter the Tolo beans, cook until tender, pour the coconut milk.
Cook until boiling, then enter the long beans and tofu.
Cook until done, enter the last cayenne. Lift.
Serves 4

Garang Asem (Pekalongan)
Material:
2 tablespoons cooking oil
1 tsp lemon grass, crushed
2 sheets of orange leaves
1 teaspoon salt
1 tsp sugar
2 pcs of vegetables star fruit, cut into pieces
1 tbsp tamarind water
100 g peeled shrimp
1 ltr water
Bh 2 carrots, diced
100 gr green beans, cut into 3 cm
Tolo 100 gr beans, soaked until soft
5 sheets of cabbage leaves, cut into pieces box
12 pcs hard-boiled quail eggs, peeled
Blend:
3 pcs red chili
4 cloves garlic
7 pcs onion
3 cm turmeric
1 / 2 tsp shrimp paste
1 tsp coriander
How to make:
Heat the cooking oil, stir fry until cooked fine herbs and fragrant.
Enter the lemon grass, lime leaves, salt, sugar, vegetable starfruit, tamarind, shrimp, and peanuts Tolo.
Pour the water, bring to a boil.
Enter the carrots, long beans, cabbage, and quail eggs.
Stir until cooked through and spices to infuse.
For 8 people

Kuah Ikan Garam (Ternate)
Material:
2 tails (@ 250 g) grouper
2 cloves garlic, sliced
5 pcs red onion, sliced
2 pcs red chilli, sliced oblique
1 cm galangal, crushed
2 tsp lemon grass, crushed
1 tsp acid Java
1 teaspoon brown sugar
1 teaspoon salt
1 / 2 tsp pepper
1000 ml of water
Cooking oil
How to Make:
Clean the fish, grouper, cut into two, set aside.
Heat oil and saute garlic until tender, add red onion and red peppers, cook until fragrant.
Enter the galangal, lemon grass, tamarind Java, brown sugar, salt and pepper and stir well.
Pour the water, boil until boiling, enter grouper cook until absorbed, adopted.
For 4 people