300 gr crackers special krecek cuisine
200 gr peanuts Tolo
50 g cayenne pepper
1 tsp acid
2 ltr milk of 1 coconut
3 bay leaves
6 cm galangal, smashed
100 gr large red chili, trimmed, finely blender
100 cc cooking oil
salt to taste
brown sugar to taste
Spices that are:
12 shallot
12 cloves garlic
How to Make Sambal Goreng Recipes Krecek:
1. Tolo Wash beans thoroughly, put in boiling water dipanci.
Let stand for 2 hours, until beans expand.
2. Boil again, simmer for about 10 minutes.
3. Drain and rinse with water sprinkling
until bilasannya clear.
4. Soak krecek with plain water until soft, squeeze the water for krecek not destroyed.
Rinse and wring it out again several times, until all the oil and water came out clear.
5. Saute red pepper finely with cooking oil, until oil is out, set aside.
6. Saute seasoning mashed with a little chili oil stir until fragrant,
enter the lemongrass, lime leaves.
7. Pour the liquid coconut milk, bring to a boil, season salt and sugar.
8. Enter Tolo Beans, cook until done,
then enter kreceknya and thick coconut milk.
9. Stir the coconut milk to not break,
after enter the chili thickens slightly.
10. Cook until sauce thickens,
and bright red oil floating on the surface.
Material:
1. 500 grams of eel size, clean
2. 1 whole lemon, take the water
3. ½ teaspoon salt
4. 50 ml water
5. Cooking oil to taste
6. 2 bay leaves
7. 3 cm galangal
Blend:
1. 20 pieces of curly red chili
2. 5 large red chilies
3. 5 red onions
4. 4 cloves garlic
5. 1 teaspoon salt
6. ½ tsp sugar
7. 1 teaspoon flavoring if desired
How to Make Cooking Recipes Balado Eels:
1. Cut the eel into pieces, coat with lemon juice and salt, let stand for 10 minutes.
2. Heat oil and fry until half cooked eel. Remove and set aside.
3. Saute the spice paste, bay leaves and galangal. Add other spices until fragrant.
4. Enter the eel into the stir spices and stir well. Cook until done. Lift.
Gulai is a kind of cooked food using raw materials from goat meat, beef, chicken or other meat types that have characteristic yellow because of the influence of the filtrate turmeric. Food is another form of curry. This food is oily and is characterized by using coconut milk.
Material:
1. 400 grams of goat meat, cut into 2 cm
2. 2 cm galangal, smashed
3. 2 pieces of cloves
4. 1 / 8 tsp FENUGREEK
5. 1 stalk lemongrass, crushed
6. 550 ml coconut milk from ½ coconut
Blend:
1. 6 red onions
2. 2 cloves garlic
3. 1 teaspoon toasted coriander
4. ¼ tsp pepper roasted
5. 1 / 8 teaspoon nutmeg
6. 1 cm cinnamon
7. Salt to taste
How to Make a curry Recipes Madura:
1. Stir-fry ground spices, ginger, clove, and lemongrass until fragrant FENUGREEK and mature.
2. Insert the meat, and stir until it changes color.
3. Pour coconut milk gradually and cook until the flavor is absorbed and the meat cooked. Lift.
Presentation pempek sauce accompanied by brownish black, called vinegar or cuko (Palembang language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For the indigenous people of Palembang, cuko than once made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage layer of email and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste of this meal is sliced and diced fresh cucumber noodles
Here's how it's done:
Material:
* 600 grams of mackerel fish
* 300 gr White sago
* 3 / 4 cup water
* Salt to taste
Method:
* Remove and clean the fish from the scales and entrails.
* Split into 2 parts and clean the bones also middle
* Also remove the small bones of small fish with a fork while eroded
* After the skin clean fish, mashed fish meat,
* Combine water, salt and meat until blended smooth
* Enter the sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if most empek empek produced is elastic and hard.
* Shape dough into a ball and then steamed in the amount of water that many
* After that hinga fried lightly browned.
* In the presentation you can add vinegar and yellow noodles noodles or glass noodles
Material:
* 1 kg beef, cut and finished about 15 pieces (See picture)
* 2 liter of coconut milk 3 eggs from old coconut grated and squeezed.
* 1 stalk lemongrass, crushed
* 1 sheet of turmeric leaf
* 5 lime leaves, tied with turmeric leaf
Spices that are:
* 12-20 red chillies, ground
* 6 red onions
* 3 cloves garlic
* 1 cm ginger
* 5 cm galangal / laos
* salt to taste
Directions:
* Cook the coconut milk with turmeric leaves, lime leaves and lemongrass. Then enter the spice paste to a boil and reduce the heat.
* Then enter the meat already cut into pieces and keep stirring with the average for mature evenly.
* Cook and hold the meat with coconut milk over medium heat until thickened and somewhat dry and the meat has become tender.
* Served very hot or cold according to individual taste. Most comfortable if dihidangan with White Rice.
For 6-8 people.
Note: For more fragrant, usually used to flavor the pan-fried mashed with 2 tablespoons vegetable oil and insert the pieces of meat. Just enter the coconut milk last.
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.
