Material:
· 300 grams of lean beef rather
· 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
• from 6 cups water
Spices that are:
· 4 red onions
· 2 cloves garlic
· 4 walnut grain
· 3 fruit kluwek, retrieved contents
· 2 red chilies
Directions:
· Cut small squares of beef.
· 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.
· Then, in the pot that is filled with 6 cups of water, put pieces of beef and spices are mashed, boiled until cooked and tender beef. When the water dries, add more according to taste.
· Serve with short sprouts sprinkled on top and decorate with lime leaves.
Material:
* 2 pieces of chicken breast
* 1 tablespoon cooking oil
* skewers
Spices that are:
* 5 red onions
* 2 cloves garlic
* 1 tsp coriander
* 2 cm turmeric
* 1 teaspoon tamarind Java
* salt to taste
* palm sugar to taste
How to Make Sate:
* Separate the chicken breast meat from the bone.
* Cut the chicken meat according to taste. Usually 1x2x2 cm.
* Stir the chicken pieces with cooking oil and the spice paste and let stand for 15-30 minutes for flavor to infuse.
* Next, puncture 3-4 pieces of chicken satay at each puncture.
* Bake broil over coals until cooked satay, do not forget to sate need to be inverted baking time.
* Sate ready to serve with Satay Sambel put on top then sprinkle the red onion slices on top Sambel Sate.
* Sate kalu best eaten while still hot.
For 24 pin.
Materials needed:
500 grams of beef.
1 / 2 grain Coconut, grated and take coconut milk (coconut milk).
3 eggs boiled.
3 Fruit of boiled potatoes.
2 Fruit Tomato medium size.
Lime to taste
Fry onion to taste.
1 stalk chopped onion leaves into small pieces.
1 vertebra galangal
Stem Lemongrass, crushed
3 pieces of Citrus Leaves
Salt, sugar to taste
Spices that are:
5 Siung Shallots
3 garlic cloves
5 Fruit Pecan
1 cm turmeric, grilled briefly to release aroma
Ginger 1cm
How to cook:
1. Boil beef in 2 liters of water until tender, then cut the meat according to taste, it is advisable to cut the size of dice. Do not waste kaldunya.
2. Heat a little oil, then after a hot saute the spices that have been mashed to release a fragrant aroma. After input fragrant meat that has been cut before.
3. Stir until blended then add the galangal, lime leaves, lemongrass, and the latter salt and sugar.
4. Enter the seasoning and stir meat into stew meat broth. Then add the thick coconut milk and stir occasionally. 5. Cook until meat is tender and the sauce slightly shrunk.
How to serve:
In a serving bowl filled with sliced boiled egg, sliced boiled potatoes, and tomato slices. Add meat sauce and then sprinkle with green onion soup, fried shallots, and give a little lemon juice according to taste. If you prefer, you can add a sprinkling of chips melinjo.
Sambal Soto Betawi:
Sambal is used can be anything according to taste. But sauce for the soup recipe recommendations betawi as follows:
5 Fruit a large Red Chilli fries, puree red peppers are then give a little salt and add a little gravy soup.
Opor ayam is very well known dish in Indonesia. Chicken opor claimed to come from civilized areas of Java, especially Central Java and East Java to the west. However, the cuisine is also well known in other areas.
Material:
Young chicken: 1 whole
Seasonings:
1. Red onion: 10 cloves
2. Garlic: 5 cloves
3. Thick coconut milk: 500 cc.
4. Keningar: 1 joint thumb
5. Cloves: 2 items
6. Pecan: 8 pieces
7. Ginger: 1 vertebra
8. Pepper: 1 teaspoon
9. Salt and oil: to taste
How to cook:
1. Chickens slaughtered in accordance with the taste. Then washed.
2. Blend all ingredients and saute until the aroma was delicious.
3. Enter the chicken pieces and limuri with seasoning.
4. Enter the coconut milk.
5. Allow it to mature, until the chicken becomes tender.
Is the typical food warm jogjakarta. The main ingredient of this dish is a young jackfruit and this food has a very distinctive taste
Material:
1. Young jackfruit: to taste
2. Chicken egg: 3 eggs
3. Chicken meat: 0.5 kg
4. Teak Leaves: 3 pieces
5. Coconut: 1 item
6. Onions rnerah: 8 pieces
7. Garlic: 4 cloves
8. Coriander: 0.5 teaspoons
9. Pecan: 10 seeds
10. Galangal: 1 knuckle
11. Bay leaves: 2 pieces
12. Brown sugar: 2 tablespoons
13. Paste: to taste
14. Salt: to taste
15. Seasonings cuisine: taste
How to cook:
- Shredded coconut for coconut milk taken.
- Boiled and peeled eggs.
- Young jackfruit, a bit rough, peeled and cut into pieces.
- Rebusah young jackfruit with teak leaves to get a quick red and soft.
- Then drain, all the ingredients except crushed bay leaves and galangal (in crushed only).
- Seasonings inserted into the saucepan containing the chicken pieces, young jackfruit and coconut milk.
- Enter the hard-boiled eggs and add the coconut milk again.
- Allow the coconut milk until the end.
pecel is food that is very famous in Indonesia
all people must have liked with this food
This is a way of making and material
Material:
To make pecel then all the vegetables such as spinach, cabbage, sprouts, cassava leaves, can be utilized.
Seasonings:
1. Garlic: 3 cloves
2. Kencur: 1 piece
3. Lime leaves: 1 sheet
4. Red pepper: to taste
5. Acid: to taste
6. Sugar: to taste
7. Salt: to taste
8. Paste: to taste
9. Seasonings: to taste
How to cook:
1. Nuts tana fried, not too ripe. Then ground into powder.
2. Spices seasoning mashed and placed in separate containers.
3. Combine spices and nuts that have been pounded smooth, stirring until smooth.
4. Vegetables are washed clean and cut into pieces. Then boiled with water,
5. If the vegetables have rain in the water, place on plate
6. Then give spice pecel already disbursed by the water
Meatballs that we used to know are grouped into meatballs, meatballs vein, and meatballs aci. Meatballs made from meat that contains little fiber, such as meat or part Gandik concluding section, with the addition of a little more flour. Tendon meatballs made from meat containing tissue or tendons, such as beef ribs. Meatball meatball acin is adding more flour than the amount of meat used.
Bang, baksonya boraksnya not wear? MSG was a lot of what? Sometimes questions like this came out when consumers buy them. Consumers seeking products that are safe, of course. Indeed, some meatballs traders often use additives in their products, such as bleach, preservatives, borax, phosphate (STPP), and alum. Bleach ingredients commonly used are titanium dioxide. Commonly used preservatives are benzoic, limit its use in food products 0.1% maximum. Borax in the form of a white powder used in the meatballs to produce a dry product (visible and not sticky), these materials include chemicals that are prohibited from use in food products. Alum is used in boiling water to help extract the meat balls meat protein, excess STPP caused a bitter taste in the meatballs.
To avoid additional fuel consumption is too much, meatballs can be made yourself at home by reducing or avoiding altogether the use of these materials. It's easy, consider the following text.
Making meatballs made from the stage of cutting meat, meat grinding, grinding ground meats as well as mixing with materials and seasonings, mixing with tapioca flour and sago palm, the formation and boiling balls.
Boiling is done in two stages meatballs for meatball surface produced is not wrinkled and not broken due to temperature changes too fast. The first stage, the meatballs are heated in a pan of warm water around 60oC to 80oC, until meatballs harden and float. The second phase, meatballs boiled until cooked in boiling water.
Making Process:Prepare materials as follows:Beef 500 gr111.13 grams of starchSago palm 55.7 grIce 100 grPhosphate (STPP) 1 grPepper powder 1 gMSG 2.5 gr3 cloves Garlic9 grams of salt
Meat is cut 10 x 5 x 5 cm.
Meat milled using a grinder.The meat grinder is inserted into a food processor (chopper) together with the used of ice, STTP, salt, pepper powder, MSG, and garlic that has been refined.
The mixture was blended for 5 minutes.
Tapioca starch, sago palm, and the remaining ice is added to a food processor, and all the mashed mixture until smooth (approximately 10 minutes).
Once refined, this meatball dough dibulat-rounded by hand and taken with a spoon. Size meat adjusted to taste, can be big, small, or medium.
Meat balls are formed directly into warm water (warm water is not boiling or approximately zero temperatures 60-80 degrees Celsius).
When you are floating in water, these meatballs balls removed. When will be consumed directly, the meatballs are cooled briefly, then boiled again until cooked (about 10 minutes).
When you are saved, can be stored direfrigerator for a period of a minute, or in the freezer for long periods of time. Boiled again when will be consumed.
