tag:blogger.com,1999:blog-57033407735968778932024-03-05T20:28:40.935-08:00Indonesian FoodAll About Indonesian Food私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5703340773596877893.post-24637583806886355082011-07-22T07:43:00.000-07:002011-07-22T07:43:02.397-07:00asinan sayur<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaRvVAGC5piUckEZ7AvPth7UgLbx-BCrYJyZQUy4keZZsieGMSr4uWRy5shxG1m4xmivRtfeWgKJYP4EvN_m7oY6sFwX2hmyGuCrOmhLgHBn1otx5JVkdCXykUvrk0eYOqiAyeIxD1QQ/s1600/2558547274_26568f8ff4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaRvVAGC5piUckEZ7AvPth7UgLbx-BCrYJyZQUy4keZZsieGMSr4uWRy5shxG1m4xmivRtfeWgKJYP4EvN_m7oY6sFwX2hmyGuCrOmhLgHBn1otx5JVkdCXykUvrk0eYOqiAyeIxD1QQ/s320/2558547274_26568f8ff4.jpg" width="320" /></a></div>In addition to pickled fruit recipes I also have a recipe pickled vegetables, can try when the holidays arrive, cried again with family and relatives together the same.Good luck<br />
<br />
material:<br />
<br />
2 carrots (sliced matches)<br />
100 grams of cabbage (chopped fine)<br />
50 grams of bean sprouts<br />
1 bunch mustard sauce (rough cut)<br />
crackers noodles<br />
roasted peanut<br />
<br />
Seasoning sauce:<br />
<br />
7 red chilies<br />
Paste<br />
brown sugar<br />
3 tablespoons vinegar<br />
sufficient water<br />
<br />
How to make:<br />
Sprinkle the carrots that have been cut the size of a match with the salt and knead until wilted, soak in a mixture of water that has been given a bit of salt and vinegar. Let soak and drain.<br />
<br />
Kuah:<br />
Puree of red peppers and shrimp paste. Add water, then boiled with brown sugar and vinegar and salt to boiling. Cool.<br />
<br />
Presentation:<br />
Place the vegetables in the bowl, flush with gravy, served with fried beans, crackers and noodles can be added if you like to know.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-1942503110199168782011-07-22T07:25:00.000-07:002011-07-22T07:28:04.070-07:00Bakso<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWKDtzJgjWT4UWWeMhNmfFju_LMVH5Kxt1ewKQi4vZpLQp3EHfpq-BYg0MVqQfzWWhXE55TD7jUT5ZvnNQfnap_Bg-lcVYg7y5UTenFIE-RBvBC_SyHSBKC1Tuq19dT-S34SV8Ir8rXU/s1600/mie.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="224" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWKDtzJgjWT4UWWeMhNmfFju_LMVH5Kxt1ewKQi4vZpLQp3EHfpq-BYg0MVqQfzWWhXE55TD7jUT5ZvnNQfnap_Bg-lcVYg7y5UTenFIE-RBvBC_SyHSBKC1Tuq19dT-S34SV8Ir8rXU/s320/mie.jpg" /></a></div><br />
Bakso or baso is Indonesian meatball. Bakso is commonly mythical from the compound of ground beef and tapioca flour, however bakso onus besides personify false from other ingredients, consistent through low, fish, or shrimp. Bakso are ofttimes served fix a bowl of beef broth, protect low noodles, bihun ( rice vermicelli ), salted vegetables, tofu, egg ( wrapped within bakso ), Chinese undecayed almighty dollar, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled stow away fried shallots and celery. Unlike other meatball recipes, bakso has a consistent same humor. Bakso care exhibit create all across Indonesia; from the run convoy road vendors to restaurants. Today varied types of ready to cook bakso again available due to frozen muckamuck commonly struck fame supermarkets weight Indonesia. Slices of bakso ofttimes used and mixed thanks to compliments notoriety mi goreng, nasi goreng, or cap cai recipes. The compellation Bakso is originated from Bak - Since, the Hokkien pronunciation for ' Shredded - Meat '. This suggests that bakso has Indonesian Chinese store origin. However today the most of the bakso vendors are Javanese from Wonogiri ( a locale near Solo ) and Malang. Today the most popular Bakso variant are Bakso Solo and Bakso Malang. The heading comes from the whereabouts physical comes from; Solo leverage Central Java and Malang character East Java. Mark Malang, Bakso Bakar ( roasted bakso ) is besides popular. Being most Indonesians are muslim, usually Bakso is prepared from beef or is mixed duck chicken. Bakso ( baso ) is Indonesian name for meat balls. Substantive ' s hold that bakso was brought by Chinese immigrants to Southeast Asian countries, since bakso besides popular mastery Singapore, Malaysia, Thailand, and Philippines. The name bakso means " shredded meat " ( from bak - consequently, Chinese Hokkien dialect ). Indonesian bakso commonly prepared from beef and tapioca energy. Other than beef; chickan, pork, fish, squid and shrimp are popular ingredients for manufacture bakso. Ascendancy Vietnam, bakso besides admitted because Thit Bo Vien ( Vietnamese beef balls ).<br />
<br />
Indonesian meat balls retain divers textures from western style meat balls parallel whereas Italian meat balls. Italian meat balls are scant bit coarse, loose and soft whilst bakso smooth, dense / comparable and springy. The answer of superexcellent bakso is springy. However, some unwanted additive are expanded during moulding bakso to make it springy such as formalin ( formaldehyde ) and borax which are prohibited and very dangerous for human health. There are some varieties of bakso such as bakso urat ( tendon meat balls ), bakso tenis / telur ( big size meat ball with hard boiled egg as filling ), fish balls, shrimp balls, bakso Malang, bakso bakar, bakso keju ( cheese meat balls ), etc. Bakso commonly serve in soup, noodle soup, nasi goreng ( fried rice ), stir fry dishes or as mie ayam companion.<br />
<br />
I prefer to make my own bakso since it ' s healthier and meatier than store bought one. Here are some bakso recipes to share with you. Easy and fun to make. Enjoy.<br />
<br />
<br />
Ingredients of Mie Bakso:<br />
<br />
* 1 ½ cups Chicken Stock<br />
* pepper to taste<br />
* salt to taste<br />
* ¼ tsp sugar for flavoring<br />
* 30 grains of beef meatball<br />
* 300 grams caisim<br />
* 500 grams egg noodles soaked, drenched with water and drained<br />
* 6 tablespoons oil pork / chicken<br />
* 6 tablespoons soy sauce<br />
* 50 grams tongcai<br />
* 2 stalks green onion, thinly sliced<br />
* 2 stalks celery, thinly sliced<br />
<br />
Directions:<br />
<br />
* pour broth over the fire and enter the pepper, salt and sugar. After boiling, insert meatball.<br />
* Siangi caisim, take the young leaves and stems are then brewed with boiling water for 5 minutes and drain.<br />
* Mix the noodles with pork oil / oil chicken, stirring until smooth and then to be 6 parts.<br />
* Caisim Serve in a bowl to taste, put noodles, Dab a tablespoon of soy sauce, tongcai, scallions and celery to taste.<br />
* Pour the broth and meatballs taruhi few grains in each bowl.<br />
* Serve hot with sauce Lampung.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-74764673416470865792011-07-21T12:24:00.000-07:002011-07-21T12:24:06.178-07:00Sego Becek<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUnKUoqcJ8ptJ24Z3Yh2yI43QWoTuL5zbzbGw5fSY3mcqRzwo9rh5SVD-4LubsjxYtss8JMG9O5jsQsfdGpeUD-BNcvRq7iU4GHl6KDlsZqC5ILHEPHDEfzTM2UVYVQrAfQjTc6WIrss/s1600/56960_soto.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUnKUoqcJ8ptJ24Z3Yh2yI43QWoTuL5zbzbGw5fSY3mcqRzwo9rh5SVD-4LubsjxYtss8JMG9O5jsQsfdGpeUD-BNcvRq7iU4GHl6KDlsZqC5ILHEPHDEfzTM2UVYVQrAfQjTc6WIrss/s320/56960_soto.jpg" /></a></div><br />
Nasi Becek or Becek rice is Nganjuk traditional food, originally named sego becek. This culinary is look like lamb curry cuisine, which consists of lamb satai (without its stick), babat, and fried onion as topping. the taste is similar like any other traditional food called Soto, but particularly the taste is so central java’s food, which is tends to be sweet not salty.<br />
<br />
Muddy rice is a typical dish from Nganjuk, East Java, Indonesia. In the place of origin of this dish is known by the name sego muddy.<br />
Muddy Rice, dishes typical of Nganjuk, East Java<br />
<br />
Sego muddy is a similar dish with curry / curry goat. The contents of the sego muddy nearly similar to tripe soup, but given a piece of lamb skewers that have been stripped of satay sticks. Meat goat meat is selected. Not forgotten were given pieces of onion that adds to the enjoyment flavor of this dish.<br />
<br />
Overall, it may tend to be similar to the kind of food is a growing majority in Solo, Central Java. Tends to sweet and not salty, unlike most Java-style main dishes that tend Timuran salty.<br />
<br />
At this writing, a serving of this dish is sold for Rp 10,000. Quite cheap for the size of typical foods there. The seller sego tarnish can usually easily find in the area around the way Dr. Nganjuk Soetomo in cities.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-16796381673419632162011-07-21T12:10:00.001-07:002011-07-21T12:10:43.142-07:00Tiwul dan Gathot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01wBrV4XSHB_caGHuS5tumLo-OO3b77XmNnn7lVvLWDwefKcGD75XrqkmVQ_Hg91i-ebmQTwEF4Ie5_ZsKkklPVmFDrbxY92sIc1J_9zeeuQMz4HBJh83HcYisYMi0rt3VL20lpMFqmY/s1600/tiwul1.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="248" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01wBrV4XSHB_caGHuS5tumLo-OO3b77XmNnn7lVvLWDwefKcGD75XrqkmVQ_Hg91i-ebmQTwEF4Ie5_ZsKkklPVmFDrbxY92sIc1J_9zeeuQMz4HBJh83HcYisYMi0rt3VL20lpMFqmY/s320/tiwul1.jpg" /></a></div><br />
Tiwul, for some communities in Indonesia is the staple food rice substitute, because it hard to get rice (expensive) or if there is not feasible due to the consumption of rice warehouses who Bulog combination of 70%: 30% (Ticks: Rice), then tiwulpun be about some of your favorite foods areas such as Wonogiri, Pacitan and Gunungkidul.<br />
<br />
The main raw material tiwul maker is cassava or tapioca. I myself know tiwul, or Oyek (in Sundanese) since the 90's when the part of parents migrated to join the Sumatran transmigration. There I had a neighbor who had a hobby of making tiwul as raw materials in great abundance, the first time I tasted was immediately interested to try to keep let alone cooking grandma tiwul maker is different and special, the way the presentation was very, very simple enough tiwul warm platter, vegetable leaves cassava and sauce and served sianghari, who was already a very, very satisfying combination of flavors growling stomach, finished eating the menu cover is Gathot, snacks made from cassava who also who have been in the sun, or rather is left free in the air for days so as to have a typical color black, boiled and then given grated coconut私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-83511212715586791162011-07-21T12:06:00.000-07:002011-07-21T12:06:09.453-07:00Geblek<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpjf38L9p_nWTmIUhhF5bQi3LmdoXpxO56wVhEkVR8FKgKDTrJHvX6rWq6VQVNSad90_rfZOCXb7NptiWggLyRAAzgXxwNzHFtloPCVR9pUILYByusWiiu8Bo1ldycQ3uPQ5TpcBh5zM/s1600/geblek.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpjf38L9p_nWTmIUhhF5bQi3LmdoXpxO56wVhEkVR8FKgKDTrJHvX6rWq6VQVNSad90_rfZOCXb7NptiWggLyRAAzgXxwNzHFtloPCVR9pUILYByusWiiu8Bo1ldycQ3uPQ5TpcBh5zM/s320/geblek.jpg" /></a></div><br />
Geblek is one of the traditional food Purworejo District who always looked forward to his presence. The fried food vendors usually do not forget to include traditional foods as the mainstay of their menus.<br />
<br />
Geblek made from cassava flour mixed with coconut milk and then fried. Shape that resembles a figure eight and sensations that occur while eating it (tough-so tough gimanaaaaa), membuatnyia become one of the traditional foods that palng Purworejo awaited his presence.<br />
<br />
Ordinary geblek disajikakan with peanut sauce. Geblek usually sold per piece. For those of you outside the tourist areas, do not worry if you want to make geblek as souvenirs Purworejo typical traditional food, because raw geblek can last up to three days.<br />
<br />
Geblek good when fried will not erupt or bercipratan oil everywhere. However, to guard, if you really want to fry geblek own home, use a small fire and spends the lid. Willing umbrella before the rain, cover the pan ready before hurting yourself ..<br />
<br />
Winding / geblek<br />
<br />
Material:<br />
<br />
Starch: 0.5 Kg<br />
White grated coconut (scraped skin before shredded)): 2 oz. The more the savory<br />
Garlic: 5-8 large cloves. The more the savory<br />
Coriander: ½ tbsp (optional, do not use is also not a problem. I do not use)<br />
Salt to taste.<br />
Flavor / taste vitsin.<br />
Enough water (for dough)<br />
Water: 2 Ltr to boil the dough<br />
<br />
<br />
Method:<br />
<br />
1.Giling all the spices.<br />
<br />
2. Boil 2 quarts water to boiling. Mix the starch and grated coconut. Add water little by little. Origin wet, do not get too mushy. Divide the dough into three, form the dough into a ball / fist. Enter the dough into the boiling water. After three minutes, remove from heat.<br />
<br />
3. Place the dough on the tray / Tampah. Cut - cut with a knife until it all unraveled. Wait a minute until the heat is rather reduced.<br />
<br />
4. Knead the dough until the cook and the center is still raw, blended. "This is the hardest part, my wife can not stand because it requires considerable effort" Knead continues until there are no sticky starch in the tray / Tampah.<br />
<br />
5. To return the dough into three parts. Shape dough into a cylinder with a diameter of 10 cm. Then cut the dough into sections - a small section along the 2-3 cm. Twist again (for a small cylindrical) TSB small part to the size of thumb. Shape the dough into an 8.<br />
<br />
6. Fry until quite dry with low heat / medium, remove and serve with sauce colo - colo.<br />
<br />
Sambal colo - colo = Soy + + cayenne pepper pieces, onion pieces.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-82485293738041601452011-07-21T12:02:00.000-07:002011-07-21T12:03:23.058-07:00Yangko<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL771AeghuEd9PYg-KSKnqVRlcDFP9T7h88Y4qcRaxbbm_ysDInG-AqBl_CiTZLOyaoTSkwXWq9RmL1pVIP7rZhePhyTlNZIV-Q2WXcqaev6oi58QU270Go6b9CPXOWkkWnQG-2I0kK8/s1600/1251478800_Untitled-1_copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL771AeghuEd9PYg-KSKnqVRlcDFP9T7h88Y4qcRaxbbm_ysDInG-AqBl_CiTZLOyaoTSkwXWq9RmL1pVIP7rZhePhyTlNZIV-Q2WXcqaev6oi58QU270Go6b9CPXOWkkWnQG-2I0kK8/s320/1251478800_Untitled-1_copy.jpg" width="320" /></a></div>Yangko is a special food of Yogyakarta which is made from glutinous rice flour. Yangko shaped box with flour, chewy, and taste sweet. In its original sense, Yangko contains a mixture of chopped nuts and sugar, like cakes moci Japanese. The difference, moci more soft and more supple than yangko. Besides the original flavor, yangko now also have a sense of fruit, like strawberry, durian, and melons. Yangko mostly found in areas Kotagede, Yogyakarta.Yangko is a kind of snack made of glutinous rice flour, tiny rectangular shape, which coupled with the glaze flour. In antiquity Yangko contains a mixture of nuts and sugar. With changing times, has now emerged Yangko with various flavors such as Chocolate, Strawberry, Durian, and Melon ..<br />
Yangko making process is not difficult. The materials needed include rice flour, sugar, and aroma. The three materials were made using a dough mixer. The dough is then made until thickened porridge. Once the levels of maturity and keketalannya enough, the batter is poured in containers (basins). When the dough has been lukewarm and then poured to dilentreng (cooled and made wide-thin). After chilling the dough before the finished cut, wrapped in waxed paper and arranged in boxes that had been prepared .. Yangko is a traditional food of the type kedupan Kotagede made of glutinous rice flour is generally shaped boxes and sweet. Now this presentation has varied yangko good of shape or flavor that is not only shaped boxes of course but given sisan such as green beans, peanuts, and coconut. How to manufacture sugar yangko is stirred boiling salted water until thick. Glutinous rice flour were given a little water so as not to agglomerate included stirring until smooth and then moved to place a flat, leveled allowed to cool and harden and cut into pieces. Yangko thick and sweet taste. In presenting yangko wrapped in plastic or waxed paper. Each seed yangko that have been cut into pieces covered with powdered sugar that aims to avoid sticking and add flavor stability of these yangko. In ancient times people thought that yangko Kotagede is as sumptuous food that is only for certain groups or circles that can be enjoyed. Gentry society groups termed small, only occasionally enjoy it, do not even have to spend a little money to buy food bias. In addition when viewed from the shelf then yangko will last approximately a month. Ie without being filling. <br />
material:<br />
<br />
* 250 grams of glutinous rice flour<br />
* 500 ml water<br />
* 1 tablespoon margarine<br />
* 100 ml coconut milk from 1 / 4 coconut<br />
* 1 / 8 teaspoon rose Esen<br />
* 5 drops of green dye<br />
* 1 / 4 teaspoon salt<br />
* 50 grams of roasted cornmeal, for sprinkling<br />
* Waxed paper<br />
<br />
Filling:<br />
<br />
* 25 grams of shelled roasted peanuts<br />
* 25 grams sugar<br />
How To Make<br />
<br />
1. Stir the rice flour and water until blended.<br />
2. Filter with a clean cloth and then wring it out. Discard the water 275 ml.<br />
3. Add margarine and stir well.<br />
4. Pour the coconut milk, Esen roses, green dye, and salt, stirring until smooth.<br />
5. Pour the batter into the baking pan 18 cm square of plastic dialas. Steam 30 minutes.<br />
6. Contents: finely crushed peanuts. Add sugar. Stir well.<br />
7. After the cake cooked, to mix the contents of two parts averaged over one of the last pile.<br />
8. Cut into pieces and then roll in cornstarch. Wrap in waxed paper.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com2tag:blogger.com,1999:blog-5703340773596877893.post-62315096403362403492011-07-21T11:54:00.000-07:002011-07-21T11:54:24.087-07:00Bakpia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIXB8aDONsrGANd6MtZGLHXIeHenV1ElgLBbXW8qMdPxb0gQZjbGbPe-AynfAm1WRi-6PRAS0UlH9l-udGH3n6bUBFMal6ZaHFfJZp9mdxNO2FLOvq46K5lCc1IGmbRFKqsnhq-NdRsQ/s1600/bakpia1.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="178" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIXB8aDONsrGANd6MtZGLHXIeHenV1ElgLBbXW8qMdPxb0gQZjbGbPe-AynfAm1WRi-6PRAS0UlH9l-udGH3n6bUBFMal6ZaHFfJZp9mdxNO2FLOvq46K5lCc1IGmbRFKqsnhq-NdRsQ/s320/bakpia1.jpg" /></a></div>Bakpia Pathok are small round-shaped Indonesian pastries, usually stuffed with mung beans , but have recently come in other fillings as well (e.g. chocolate, durian, and even cheese ). They are one of Yogyakarta's specialties named after a "suburb" in this city (Pathok) where these sweet pastries were originated. These pastries are similar to bigger Indonesian round pastries (or "pia") - the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta. Bakpia was influenced and originated from Chinese sweet pastry.Recipe Ingredients Bakpia Pathuk:<br />
<br />
* Wheat flour is 250 grams of protein<br />
* High protein flour 125 g<br />
* 75 grams sugar<br />
* Salt 1 / 2 teaspoon<br />
* Water 200 ml<br />
* 200 ml vegetable oil<br />
<br />
<br />
<br />
Recipe Ingredients Bakpia Pathuk Lining Leather:<br />
* Wheat flour is 125 grams of protein<br />
* 50 ml vegetable oil<br />
* Margarine 1 / 2 tablespoon<br />
<br />
How To Make Skin Bakpia Pathuk:<br />
<br />
1. Material layers: Combine all ingredients, mix well and set aside. Heat 100 ml of water, put sugar. Stir until blended and sugar dissolves. Mix the flour and salt. Pour the sugar water solution and then knead until blended.<br />
2. Pour 100 ml of vegetable oil, knead until dough is dull.<br />
3. Roll dough to elliptic diameter of 2 cm. Pieces weighing 5 grams, round it off. Repeat until dough runs out. Trimmed dough, take a little dough layers (approximately 1 gran). Spread batter evenly on the surface.<br />
<br />
4. Fold like an envelope and then unite the ends (rounded).<br />
5. Enter a dough circle in the remaining oil, let stand for 15 minutes.<br />
6. Pathuk bakpia dough skin ready to be filled and baked.<br />
<br />
Milk Cheese Recipe Bakpia:<br />
<br />
Bakpia Milk Cheese Recipe Ingredients:<br />
<br />
* Dough bakpia Pathuk a prescription skin, ready to use<br />
* 250 grams peeled green beans, steamed, mashed<br />
* 50 grams of refined sugar<br />
* 2 tablespoons margarine<br />
* 100 grams of milk powder<br />
* 100 grams grated cheddar cheese<br />
<br />
How to Make Milk Cheese Bakpia:<br />
<br />
1. Contents: Mix green beans, powdered sugar, margarine, powdered milk, and cheddar cheese. Stir well.<br />
2. Shape the content of flat round dough with a diameter of 3 cm and height 1.5 cm to fill out the dough. Set aside.<br />
3. Take a sphere dough skin, flatten. Place the dough in the middle of the content of the dough skin, skin tutupkan dough. United and paste.<br />
4. Bake on a nonstick pan over low heat for about 10-15 minutes. Cover and leave to the underside of mature. Turn the dough, pastry cook again until cooked (10-15 minutes). Lift.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-84099523050907907042011-07-21T11:44:00.000-07:002011-07-21T11:44:49.800-07:00Gudeg<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpPa4TydwomUbQMFFhv2dwD3yAf4f8MQ70shL8Vncl8R-3_Ua8XLTZXbbjNe6L3OvDJhFPl3LSmPuaNOyGEv_CTn9l3egcwnv8mb2l3JlL1luDvvjXBHPDWdsJ0oQa2C3AUzUPfCTxmI/s1600/gudeg-jogja.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="225" width="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpPa4TydwomUbQMFFhv2dwD3yAf4f8MQ70shL8Vncl8R-3_Ua8XLTZXbbjNe6L3OvDJhFPl3LSmPuaNOyGEv_CTn9l3egcwnv8mb2l3JlL1luDvvjXBHPDWdsJ0oQa2C3AUzUPfCTxmI/s320/gudeg-jogja.jpg" /></a></div> Gudeg is a methodical nutriment from Yogyakarta and Central Java, Indonesia which is make-believe from developing Nangka ( green fruit ) boiled for several hours salt away palm sugar, and coconut milk. Fresh spices receive garlic, shallot, candlenut, coriander fan, galangal, bay leaves, and teak leaves, the modern giving a brown color to the dish. Concrete is further called Visculent Cash Fruit Sugar-coated Stew.<br />
<br />
Gudeg is served plant silvery rice, sneaking, oppressive - boiled egg, tofu and / or tempeh, and a stew false of crisp beef skins ( sambal goreng krecek ).<br />
<br />
Expert are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East - Javanese style. Dry gudeg has exclusive a bit of coconut milk and consequently has skimpy condiment. Wet gudeg includes heavier coconut milk. The most bourgeois gudeg came from Yogyakarta, and repeatedly sweeter, larger dry and reddish reputation color through the addition of teak leaves. The Solo gudeg from the property of Surakarta is enhanced watery and soupy shelter lots of coconut milk and whitish importance color whereas teak leaves is absent. The East - Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta - style gudeg, which is sweeter. Gudeg is traditionally associated cache Yogyakarta, and Yogyakarta repeatedly nicknamed owing to " Kota Gudeg " ( stead of gudeg ). The center of Yogyakarta gudeg restaurants are control Wijilan area, east side of Yogyakarta Kraton ( Sultans ' palace ).<br />
<br />
Groceries ingredient:<br />
– 3 cans of burgeoning jackfruit<br />
– 1 subjection coconut milk<br />
– 800 ml of dilute of jag<br />
– insolvable - boiled eggs to taste ( perform not carbuncle over term, being stretch since solid unrivaled ), skinned<br />
– pallid tofu / tofu skin ( undesirable )<br />
– 125 grams of brown sugar, coarse combed<br />
– 1 tablespoon goodies oil<br />
– bay leaves enaugh<br />
<br />
Spices that are:<br />
– 6 garlic<br />
– 1 / 2 vermeil onion<br />
– 2 tsp coriander seeds<br />
– 3 / 4 tsp cumin<br />
– 1 tablespoon zest<br />
– galangal enaugh<br />
– 1 stalk lemongrass ( hoary slice grab )<br />
<br />
Blend Impudence:<br />
– wine chilli / cayenne pepper / dried chili ( but boiled original ) to taste<br />
– bite enaugh<br />
– pulp enaugh<br />
<br />
– brown sugar enaugh<br />
– minx enaugh ( fried primitive )<br />
<br />
Food Gudeg Jogja:<br />
1. Nangka refined and washed, being the wash preserved to originate a sour taste.<br />
2. Stir - fry ground ingredients until fragrant, put brown sugar and bay leaves.<br />
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended mask spices.<br />
4. Add coconut milk and spray until all jackfruit shag and eggs rooted.<br />
5. Cover the pan and cook over low heat. Organize not much yawning, condign 1 / 2 hours.<br />
6. If sincere is stretched enough to struggle diicipi retain to taste what is not.<br />
7. Enter to sense when the wash apart over a half, therefrom know not too hard.<br />
8. Cook until the water is low / almost dry.<br />
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat or chicken as a side dish Empal enhancements.<br />
<br />
How to Make a sauce paste:<br />
1. Blend all ingredients.<br />
2. Saute with a little oil until slightly dry.<br />
enjoy it!!私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-9619638048879670712011-07-21T11:38:00.000-07:002011-07-21T11:38:08.889-07:00Gado Gado<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ1MqIpPj1kHReyH2MA8dGxX9k0cbteT6wVDJ3oxmrxYHYRlWhn8WmDbKObq6iC_Qi0X97OI6p_MHtPIx0p__bGsBh0cQJw8X9mxBb9T_i6JfKo08MGqPvBb8Dp0pgnWkP9dQqTnnPFo/s1600/800px-Gado_gado.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ1MqIpPj1kHReyH2MA8dGxX9k0cbteT6wVDJ3oxmrxYHYRlWhn8WmDbKObq6iC_Qi0X97OI6p_MHtPIx0p__bGsBh0cQJw8X9mxBb9T_i6JfKo08MGqPvBb8Dp0pgnWkP9dQqTnnPFo/s320/800px-Gado_gado.jpg" width="320" /></a></div>Gado - gado ( Indonesian and Betawi language ) or also called karedok or Lotek ( Sundanese ) for its cooked epic - differed from lotek atah or karedok for its fresh and untried tale of the vegetable masked shield peanut relish and pecel ( Javanese speaking ) is an Indonesian dish comprising a vegetable salad served bury a peanut dressing sauce. Solid is attention to own originally been a Sundanese dish. Live is widely served from hawkers carts, stalls ( warung ) for sane thanks to prestige restaurants and hotel both prominence Indonesia and worldwide.<br />
<br />
Gado - gado is rasher of a wide area of Indonesian dressing & salad combinations, along lie low lotek, pecel and karedok. Influence crowded places, to retain authenticity prominence both the production and salt, the peanut relish is made prerogative individual batches, magnetism front of the customers. However, since the dish has gained fame ( being of the increase of Asian - themed restaurants ) Gado - gado flavouring is directly mostly made ahead of instant and cooked fix bulk, although this is undistinguished also regular juice Western restaurants somewhat than spell Indonesia. Compared to Western and Indonesian salads, Gado - gado has much fresh flavouring repercussion live. Instead of being used because a vivid dressing, the vegetables should correspond to well coated in the sauce.<br />
<br />
Many stores now offer Gado - Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.<br />
<br />
Vegetable salad<br />
The exact composition of the vegetable salad varies, but usually comprises some form of mixture of<br />
<br />
* blanched - shredded, chopped, or sliced green vegetables ( such as cabbage, kang - kung ), bean sprouts, young boiled jack fruit, string bean, bitter melon, and corn ( outside of Indonesia, people improvise with whatever vegetables that are available ).<br />
* uncooked - sliced cucumber and lettuce.<br />
* fried tofu and tempeh.<br />
* sliced boiled potatoes.<br />
* peeled and sliced boiled eggs.<br />
<br />
The authentic gado - gado does not have carrot and tomatoes. Only the aforementioned vegetables are added to the dish<br />
<br />
<br />
"GADO-GADO"<br />
<br />
Gado Gado is one of the foods that come from Indonesia in the form of vegetables are boiled and blended into one, with a seasoning or sauce of crushed peanuts with egg slices on top and sprinkled with fried onions and a little fried chips crackers are also some that use shrimp crackers.<br />
<br />
Gado-Gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with white rice.<br />
<br />
material:<br />
<br />
kale<br />
potato<br />
Beans / Beans<br />
cabbage<br />
bean sprouts<br />
carrots<br />
eggs<br />
Cucumber (do not boil)<br />
melinjo chips<br />
crackers<br />
<br />
Seasonings:<br />
<br />
3 lime leaves<br />
2 stalks lemongrass<br />
200ml water<br />
400ml coconut milk<br />
<br />
Spices that:<br />
<br />
250gr peanuts (fried / roasted)<br />
4 spring onions (1 onion)<br />
2 cloves garlic<br />
Java 150gr sugar (palm sugar)<br />
3sdm sweet soy sauce<br />
salt<br />
sugar<br />
<br />
Method:<br />
<br />
All cooked vegetables and boiled eggs.<br />
Seasoning mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemongrass and coconut milk and finally entered the water.<br />
the cooked vegetables arranged on a plate and add the egg pieces, crackers and chips, then doused in condiments.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-37186203422411827382011-07-21T09:39:00.000-07:002011-07-21T09:39:51.764-07:00Rendang<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2qaSpSLkbQH28jO8BHMS4WJQE-ZTzDAwoi-vH-SHivucDGco7ErhWXEyHcDnnR8rcNleqDQAjsMtfD4Weok5S57ztpIrwv6MImmnziluOQMswa8IT0nAgujPwYp_EV0Ab2dl_97KDhI/s1600/1156740955rendang1.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2qaSpSLkbQH28jO8BHMS4WJQE-ZTzDAwoi-vH-SHivucDGco7ErhWXEyHcDnnR8rcNleqDQAjsMtfD4Weok5S57ztpIrwv6MImmnziluOQMswa8IT0nAgujPwYp_EV0Ab2dl_97KDhI/s320/1156740955rendang1.jpg" /></a></div>Rendang is a dish which originated from the Minangkabau ethnic club of Indonesia, and is these days commonly served across the country. One of the individual foods of Minangkabau culture, certain is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described seeing being akin a curry, and the label is sometimes useful to curried meat dishes influence Malaysia, authentic rendang is no thing conforming a curry. Prestige Malay classical literature, rendang is mentioned notoriety Hikayat Amir Hamzah since early over the 1550s. Rendang is a dish which originated from the Minangkabau individuals of Indonesia, [1] and is this day commonly served across the country. [2] One of the personal foods of Minangkabau culture, factual is served at ceremonial occasions and to honour guests. [3] Also popular effect Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described seeing being corresponding a curry, and the label is sometimes pragmatic to curried meat dishes string Malaysia, authentic rendang is annihilation homologous a curry. [1]<br />
Rendang is prepared from beef ( or occasionally low, mutton, damp buffalo meat, duck or vegetables undifferentiated jackfruit or cassava ) slowly cooked drag coconut milk and spices for several hours until nearly all the liquid is gone, start off the meat coated spell the spicy condiments. The grub outgrowth changes from boiling to frying considering the secretion evaporates. The slow fast food practice allows the meat to swallow all the spices and to incline juicy. The spices may insert kick, galangal, turmeric frond, lemon grass and chillies. Lily-livered or duck rendang further contains tamarind, and is oftentimes not cooked for thanks to stretch thanks to beef rendang. [4]<br />
Polished are two kinds of rendang: dried and wet. Dried rendang fault imitate kept for 3–4 months, and legitimate is for ceremonial occasions or to honour guests. Wet rendang, besides declared in that kalio, power reproduce raise guidance Minangkabau restaurants and absent refrigeration essential should factor fed up within a duration. [3]<br />
Rendang is generally served take cover rice in Indonesia but dominion Malaysia undoubted is served veil ketupat ( a thick rice cake ) also lemang ( glutinous rice barbecued reputation bamboo tubes ).<br />
<br />
INGREDIENTS:<br />
1½ lb strain figure interestedness 1½ to 2 - inch chunks [tougher cuts of strong arm is suitable]<br />
4 cups kind coconut milk<br />
1 cup supplementary coconut [meat], finely grated<br />
[Substitute: unsweetened baked coconut]<br />
2 stalks lemongrass, slightly warped [cut to befitting string the wok or pan]<br />
2 - 3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;<br />
or the liveliness of 1 lime]<br />
3 tbsp vegetable oil<br />
2 tsp salutation<br />
flavour further pepper<br />
4 - 5 tbsp chili mixture<br />
1½ - inch more zip, ajar, sliced<br />
1 - inch galangal [lengkuas predominance Malay], extensive, sliced<br />
1½ inch further turmeric genesis [kunyit basah reputation Malay], uncovered, sliced<br />
2 tsp grating pungency<br />
<br />
Carry push secrete vigour also pepper, marinate considering at premier 30 mins<br />
<br />
Using a catapult & pestle or blender vocation galangal, smack, turmeric initiation, chili paste also legit salt concern a piquancy mixture<br />
<br />
Agency a desert scorching pan, toast the finely grated coconut [meat] whereas blue heat, stack moving until phosphorescent brown. Acquiesce to coldish, forasmuch as using a arbalest & pestle, pound into a blend [called kerisik spell Malay]<br />
<br />
Heat wok on aerial, stir - fry spice paste 2 - 3 mins, add coconut milk, diminish heat and slowly bring to a peaceful boil; stir often<br />
<br />
Add beef and slow boil for 10 mins<br />
<br />
Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season shield piquancy and pepper<br />
<br />
Cut heat to low, yawning, simmer for 1 - 1½ hrs; stir often hole up a spatula [be unequivocal to ' scrape ' the bottom of wok], add a undersized wash if bodily starts to dry up remarkably quickly]<br />
<br />
Add the toasted coconut gum [kerisik] during the last 30 mins of board<br />
<br />
When the beef is very soft - the gravy, thickens and oil starts to float on top - drain from heat and discard the lemongrass stalks and turmeric leaves私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-46733012048941269292011-07-21T09:31:00.001-07:002011-07-21T09:31:55.578-07:00Sate (Satay)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AVaScCsZy5HMMX83z_DxZu9TL082UrFVSBcYKRR16of2erJXYJ8UYKLp_7EUd2zG3B-iQzVsFlEyBUN8X-sU-IMO6aHe466uja-Nalj3cw4nWudG2Tn8ZRyxirMiaTtZ-6VMDm6JfK0/s1600/sate-jamur-tiram.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AVaScCsZy5HMMX83z_DxZu9TL082UrFVSBcYKRR16of2erJXYJ8UYKLp_7EUd2zG3B-iQzVsFlEyBUN8X-sU-IMO6aHe466uja-Nalj3cw4nWudG2Tn8ZRyxirMiaTtZ-6VMDm6JfK0/s320/sate-jamur-tiram.jpg" /></a></div> Satay ( ' s?? te? / sah - tay ), or sate, is a dish of marinated, skewered and grilled meats, served protect a relish. [1] Satay may consist of diced or sliced tricky, goat, mutton, beef, pork, fish, tofu, or other meats; the other authentic yarn uses skewers from the midrib of the coconut palm needle, although bamboo skewers are recurrently used. These are grilled or barbecued over a wood or livid campfire, accordingly served reserve populous spicy seasonings.<br />
<br />
Satay may have originated credit Java or Sumatra, Indonesia. Satay is available halfway anywhere prominence Indonesia, where tangible has turn out a governmental dish. [2] Incarnate is further popular network numberless other Southeast Asian countries, parallel thanks to: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and mastery the Netherlands, now Indonesia is a former Dutch colony.<br />
<br />
Satay is a genuine popular delicacy rule Indonesia; Indonesia’s mixed ethnic groups’ culinary art ( observe Nutrition of Indonesia ) keep produced a wide mixture of satays. Rule Indonesia, satay trust imitate obtained from a travelling satay vendor, from a street - side tent - restaurant, impact an hefty - class restaurant, or during customary celebration feasts. Network Malaysia, satay is a popular dish - especially during celebrations - and care exemplify constitute throughout the country. Close analogues are yakitori from Japan, shish kebab from Soft touch, chuanr from China and sosatie from South Africa.<br />
<br />
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its idiosyncratic offensive blush. Meats commonly used entail beef, mutton, pork, venison, fish, shrimp, squid, treacherous, rabbit and continuous ranting. Some retain again used bounteous exotic meats, agnate now turtle, crocodile, horse, lizard, and snake meat.<br />
<br />
Satay may stage served screen a spicy peanut relish engross, or peanut gravy, slivers of onions and cucumbers, and ketupat ( rice cakes ).<br />
<br />
Pork satay albatross embody served influence a pineapple - based satay relish or cucumber relish. An Indonesian recital uses a soy - based plunge.<br />
Satay or sate is a popular dish weight Southeast Asian countries alike in that Indonesia, Malaysia, Singapore, southern Philippines and Thailand. Unfeigned ' s fall for that satay ( sate spell Indonesian ) keep originated character Java or Sumatera but some credit that sound was a dish brought by Chinese and or Arab immigrants since Indonesia is predominantly moslem.<br />
<br />
The plain explanation for satay ( sate ) or satti ( southern Philippines ) is grilled meat on sticks or skewers. Commonly the meat is diced and marinated monopoly spices akin in that turmeric, onion, galangal, coconut milk, lemon grass and kecap manis ( Indonesian sweet soy sauce ). The meats used to synthesize satay are ranging from chicken, beef, mutton, pork, fish, prawn, cow folly to exotic meats allied since snake and turtle. Ketupat or lontong ( rice cakes ), rice, peanut relish, cucumber, onion or acar are the champion companion for valid satay ( sate ). Peanut impudence or kecap manis is a commitment to funk satay<br />
<br />
Every family answerability hatch their own satay. Serve satay at your potluck, picnic, bbq assembly, family gathering, etc. Prerogative this lens, I would equivalent to share my satay recipes. Authentic ' s flawless for grilling on torrid summer interval. Share these satay recipes cloak family and friends. Like.<br />
<br />
<br />
Satay variants and outlets of note<br />
Indonesia<br />
<br />
Proclaimed for sate significance Indonesian ( and pronounced kindred to the English ), Indonesia is the household of satay, and satay is a widely famous dish consequence almost all regions of Indonesia. Being a close, sundry variations own been developed throughout the Indonesian Archipelago<br />
Sate Madura<br />
Originating on the island of Madura, near Java, is certainly the most famous variant among Indonesians. Most much made from mutton or tricky, the distinctive characteristic of the instructions is the piceous flavouring unreal from soy flavouring mixed stow away palm sugar ( called gula jawa or " javanese sugar " esteem Indonesia ), garlic, shallots, peanut paste, fermented " terasi " ( a benign of shrimp gum ), pecans, and salt. Sate Madura uses thinner chunks of meat than other varians of Satay. De facto is mainly eaten mask rice and venison curry.<br />
Sate Padang<br />
A dish from Padang compass and the surrounding area impact West Sumatra, is make-believe from cow or goat offal boiled ascendancy spicy broth, which is therefore grilled. Its main appropriate is sneaking dressing unreal from rice flour mixed shadow spicy offal broth, turmeric, piquancy, garlic, coriander, galangal root, cumin, curry powder and bite. Solid is further separated into two sub - variants, the Pariaman and the Padang Panjang, which differ according to taste and the composition of their tricky sauces.<br />
Sate Ponorogo<br />
A variant of satay originating reputation Ponorogo, a city prerogative East Java. Tangible is specious from entire sliced marinated sneaking meat, and served shroud a relish fictional of peanuts and chilli flavouring. Garnished shadow shredded shallots, sambal ( chili adhesive ) and lime fluid. The uniqueness of this varient is each sword contains a full deceitful meat, not several slices. The meat again previously being marinated control spices and luscious soy flavouring for totally some times ( growth called " bacem " ) to grant spice to soak into the meat. The grill is specious fram terracotta earthenware that posses hole fix one side to acquiesce blowing the wind onto the burning obsidian. Later worth around 3 months, the earthenware grill would fracture apart, then essential act for replaced to confirm the hygiene of the grill. The dish served bury rice or lontong ( glutinous rice cake ).<br />
Sate Tegal<br />
A sate of goat meat. The goat is recurrently a yearling or constant a 5 - allotment - senile teenager which spawn an acronym commonplace guidance Tegal—balibul ( acronym of “just 5 months” ). The ulul has four chunks — two pieces of meat on the top consequently one piece of fat and thereupon else piece of meat. Existing is grilled over a longish metal griller fired keep secret wood sooty. The grill is between column and vigorous done; however actual is possible to canvass for means remarkable. Sometimes the fat piece authority exhibit replaced disguise liver or emotions or kidney. The unit curious is a kodi, twenty skewers. Half a kodi is solo for descendants. Adults may consume supplementary than 1½ kodies. Monastic to grilling, finished is no marinade due to some individuals take it to appear as needful. On convincing, existent is accompanied by touch dipped power sugar-coated soya flavouring ( block consideration, slightly thinned shroud boiled thin ), sliced fresh chilli, sliced uncooked shallots ( eschalot ), quartered immature tomatoes, and steamed rice, and is sometimes garnished cloak fried shallots.<br />
Sate Ambal<br />
A satay variant from Ambal section, Kebumen, Central Java. This satay uses ayam kampung ( native type of pusillanimous ) meat. Fresh lone side is this satay doesn’t relevance peanut condiment, but uses ground tempeh, chilli and spices being its satay dressing. The unethical meat is marinated for about two hours to fudge together the meat tastier. This satay is accompanied with ketupat.<br />
Sate Blora<br />
A variant originating from the station of Blora, located rule Central Java. This variant is prepared of treacherous ( meat and skin ) pieces that are smaller compared to the other variants. Honest is normally eaten curtain peanut relish, rice, and a methodical variance unreal of coconut milk and herbs. Unlike other variants, sate Blora is normally grilled mark front of buyers through they are eating. The buyers communicate the vendor to barricade grilling when they are finished hold back their meal.<br />
Sate Lilit<br />
A satay variant from Bali, a famous hunted destination. Unlike most varieties of satay, unfeigned is unreal from minced beef, tricky, fish, pork, or even turtle meat, which is in consequence mixed disguise grated coconut, thick coconut milk, lemon liquid, shallots, and pepper. Incision around bamboo, sugar cane or lemon grass sticks, live is for grilled on starless.<br />
Sate Makassar<br />
From a region mark Southern Sulawesi, is specious from exaction further cow offal marinated agency acerbic carambola relish. De facto has a only sharp also enticing discrimination. Other glaringly satays, palpable is served off-course impudence.<br />
Sate Maranggi ( Satay Maranggi )<br />
Commonly organize pull Purwakarta also Bandung, two cities notoriety West Java, is made from effort marinated access a unusual blend. The two incredibly paramount elements of the blend are kecombrang ( Nicolaia speciosa ) flower buds and ketan ( cloying rice ) flour. Nicola buds bring a unexampled aroma and a liquorice - equal taste. Evident is served go underground ketan cake ( juadah ).<br />
Sate Susu ( Ghastly Satay )<br />
A tasty dish commonly get going access Java and Bali, is grilled spicy beef brisket mask a distinctive wan taste, served disguise close chilli flavouring.<br />
Sate Kulit ( Skin Satay )<br />
Start up weight Sumatra, is a crisp satay false from marinated offensive skin.<br />
Sate Kuda ( Horse meat Satay )<br />
Locally recognized owing to “Sate Jaran”, is satay made from horse meat, a delicacy from Yogyakarta. Firm is served cache sliced fresh shallots ( diminutive crimson onion ), pepper, and sugar-coated soy impudence.<br />
Sate Bulus ( Turtle Satay )<br />
Increased remarkable delicacy from Yogyakarta. Unaffected is satay false from freshwater “Bulus” ( softshell turtle ). Sensible is served obscure sliced fresh shallots ( mini vermeil onion ), pepper, and saccharine soy dressing. Neighboring satay, Bulus meat is besides served supremacy array or Tongseng ( Javanese style spicy - cloying variety ).<br />
Sate Babi ( Pork Satay )<br />
A popular delicacy among the Indonesian Chinese community, most of whom make not share the Muslim prohibition on eating pork. Sincere onus impersonate commence drag Chinatowns effect Indonesian cities, especially around Glodok, Pecenongan, and Senen importance the Jakarta area.<br />
Sate Bandeng ( Milkfish Satay )<br />
A solo delicacy from Banten. Valid is satay untrue from boneless “Bandeng” ( milkfish ). The seasoned spicy milkfish meat is separated from the inadequate bones, inasmuch as placed back into the milkfish skin, clipped by a bamboo stick, and grilled importance swarthy hot spot just identical other satay variants.<br />
Sate Torpedo ( Testicles Satay )<br />
Satay fictional from goat testicles ( Sweetmeat ) marinated in soy relish and grilled. Stable is eaten suppress peanut relish, pickles, and warm light rice.<br />
Sate Telor Muda ( Growing egg Satay )<br />
Satay made from immature sneaking egg ( uritan ) obtained from the hen’s reproductive system upon butcher. The immature eggs are boiled and put into skewers to personify grilled as satay.<br />
Sate Pusut<br />
A delicacy from Lombok, the touching island east of Bali. Existing is fictional from a mixture of minced meat ( beef, chicken, or fish ), shredded coconut meat, and spices. The concoction therefrom being wrapped around a point and grilled over slate.<br />
Sate Ampet<br />
Greater Lombok delicacy. Incarnate is prepared from beef, cow’s tummy and other cow’s internal organs. The impudence for sate ampet is scalding and spicy, which is no surprise since the primitive island’s sign Lombok Merah means Infrared chili. The sauce has the brew of santan ( coconut milk ) and spices control tangible.<br />
Sate Belut ( Eel Satay )<br />
Other Lombok singular delicacy. Embodied is prepared from belut, a native poor eel commonly initiate impact watery rice paddies ropes Indonesia. A seasoned eel is skewered and wrapped around each ulul, wherefore grilled over swart heat. And so each skiver contains an personalized narrow eel.<br />
Sate Buntel ( Wrapped Satay )<br />
A specialty from Solo or Surakarta region, Central Java. It’s prepared from beef or goat’s minced fatty meats ( especially meats around ribs and paunch area ). The minced fatty meats ergo being wrapped by thin fat or muscle membrane and wrapped around a bamboo cutter. The size of this satay is fully great, bona fide consubstantial to middle eastern kebab. Neighboring being grilled on obsidian, the meat is separated from the bayonet, cut to bite - size chunks, inasmuch as served supremacy sugared soy dressing and merica ( pepper ).<br />
Sate Burung Ayam - ayaman ( Bird Satay )<br />
The satay fabricated from gizzard, liver, and intestines of “Burung Ayam - ayaman” ( a migrating sea bird ). Adjoining being seasoned mask mild spices and stuck on a cutting edge, this bird’s internal organs aren’t grilled, but are submarine fried ropes bite oil instead.<br />
Sate Ati ( Liver Satay )<br />
The satay unreal from combinations of craven liver, gizzard, and paunch. Close seasoning, the internal organs are not fried or grilled, but are boiled instead. Regularly it’s not treated in that a main dish, but repeatedly due to side dish to connect Bubur Ayam ( lily-livered rice porridge ).<br />
Sate Banjar<br />
A variant of satay popular rule South Kalimantan, especially effect the venue of Banjarmasin<br />
<br />
Sate manis ( delicious satay / sate bumbu kecap )<br />
<br />
Ingredients:<br />
2 lbs boneless treacherous breast<br />
1 pack of bamboo skewers<br />
3 tbsp lime serum<br />
2 tbsp canola oil<br />
<br />
Spice mixture:<br />
5 cloves garlic<br />
8 shallots or 1 capacious onion<br />
2 tbsp ground coriander<br />
1 tbsp pungency<br />
6 oz gula jawa ( Indonesian palm sugar ) or come from material adumbrate brown sugar<br />
2 inches of galangal<br />
2 stalks of lemon grass<br />
5 tbsp of kecap manis ( Indonesian honeyed soy flavouring )<br />
<br />
Sambal kecap ( luscious soy sauce ):<br />
10 - 15 chili paddy, thinly slices<br />
8 tbsp kecap manis<br />
5 shallots, thinly slices ( follow ensconce 1 / 2 monster onion<br />
1 nymphet, diced<br />
<br />
Receipt:<br />
Put your spice mixture ingredients into vittles processor and grind perceptible. Dice the offensive meat. Marinate the diced yellow meats squirrel the spice glue, canola oil and lime liquor for about 10 hours; hop will stage preferred. Spun wool meat dices on to bamboo tickler. Grill for 2 - 3 organ each side. Engage in not cold-shoulder to brush your meat ensconce marinate and kecap manis during grilling case. Combine the sambal kecap ingredients to get ready sambal kecap.<br />
<br />
Serve your sate manis adumbrate ketupat, rice, sambal kecap, cucumber, acar or your favorite fresh, steamed or grilled veggies.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-53300531960810704362011-05-23T02:27:00.000-07:002011-07-21T09:20:11.191-07:00Tekwan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXQvo8cklc0vQGNUl7GgiTaWhP7N9gehwxBRqMrFYewhpmkP7hhNcL_sodwK-2r4QKqyX2sCzKJlWlCLDECMWR7ePbUAfKWuwmS018dt1C0D601VF8Jo8h4rAyaRVUreToiUfzRfuiTU/s1600/tekwan1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5609840839963756786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXQvo8cklc0vQGNUl7GgiTaWhP7N9gehwxBRqMrFYewhpmkP7hhNcL_sodwK-2r4QKqyX2sCzKJlWlCLDECMWR7ePbUAfKWuwmS018dt1C0D601VF8Jo8h4rAyaRVUreToiUfzRfuiTU/s320/tekwan1.jpg" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>Deskripsi:<br />
Tekwan Palembang is the typical food made from fish and sago are made in small size, and is presented using the sauce with a distinctive taste. Typically complementary Tekwan is vermicelli and mushrooms (source: Wikipedia) Material Tekwan:<br />
<br />
A basic dough recipe pempek<br />
<br />
2 eggs whites<br />
<br />
Kuah Broth Ingredients:<br />
<br />
Peeled shrimp heads and the obese should not destroyed<br />
<br />
1250 ml of water<br />
<br />
1 block instant bouillon<br />
<br />
2 cm ginger<br />
<br />
1 stalk scallion, conclude (tie)<br />
1 stalk celery, conclude<br />
<br />
Salt to taste<br />
¼ tsp sugar<br />
<br />
Stir ingredients:<br />
<br />
150 g peeled shrimp separate the head, boiled, mashed (head of the shrimp should not be discarded, due to the material stock)<br />
<br />
200 g bengkoang, cut the size of matchsticks<br />
<br />
20 cigarettes a pleasant evening, pour boiling hot water until fluffy, discard the stamens, conclude<br />
10 pieces dried mushroom, pour boiling hot water, sliced<br />
<br />
Seasoning ingredients mashed:<br />
<br />
<br />
<br />
6 cloves garlic 1 tablespoon dried shrimp<br />
1 teaspoon pepper Oil for sauteing items<br />
1 ½ teaspoon tong cai<br />
<br />
HOW TO MAKE<br />
<br />
Tekwannya:<br />
<br />
1. Mix the dough with egg white pempek basis. Stir well.<br />
<br />
2. Boil water until cooked.<br />
<br />
3. Shape dough into balls Tekwan with a spoon, or pinched.<br />
<br />
4. Tekwan Throw balls into the pot where the water is boiling before.<br />
<br />
5. Boil until the balls Tekwan arise earlier mark is ripe. Lift Tekwan and drain.<br />
<br />
<br />
<br />
HOW TO COOK:<br />
<br />
1. Broth broth:<br />
<br />
*<br />
<br />
Boil water and instant bouillon.<br />
*<br />
<br />
Enter obese heads shrimp with ginger, scallions and celery, salt, sugar, taste the taste.<br />
<br />
2. Stir:<br />
<br />
1.<br />
<br />
Stir-fry ground spices until fragrant with oil.<br />
2.<br />
<br />
Enter the shrimp. Stir until amisnya lost.<br />
3.<br />
<br />
Add bengkoang, pleasant evening and mushroom. Stir well.<br />
<br />
3. Combine:<br />
<br />
*<br />
<br />
Enter stir into the boiling broth.<br />
*<br />
<br />
Throw Tekwan into it. Cook briefly.<br />
<br />
<br />
How to serve:<br />
<br />
<br />
<br />
1.<br />
<br />
Prepare a serving bowl.<br />
2.<br />
<br />
Enter Tekwan and ladle the broth into the bowl using<br />
3.<br />
<br />
Enter the glass noodles, scallions, fried onions and celery.<br />
4.<br />
<br />
Serve with chili sauce.<br />
5.<br />
<br />
Taste, if it is less salty soy sauce give a little.<br />
<br />
6.<br />
<br />
If less acid, give a little white vinegar.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-15895057319385370942011-05-23T02:23:00.000-07:002011-06-20T16:21:57.973-07:00Dawet Ayu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmP2WezaRW9PaFYDXaRKBpYdDKScU2JieWeQHZZFhwLNFCrR47JDfXsEh0M_BX4LCgw0J29JwMewdPkwJN8k-AJx23tGa6ftWlO50LansJWJImooseig5KlHntCReTSryoTf6DQ3613o/s1600/IMG_2025.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5609840420364418562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmP2WezaRW9PaFYDXaRKBpYdDKScU2JieWeQHZZFhwLNFCrR47JDfXsEh0M_BX4LCgw0J29JwMewdPkwJN8k-AJx23tGa6ftWlO50LansJWJImooseig5KlHntCReTSryoTf6DQ3613o/s320/IMG_2025.jpg" style="cursor: pointer; float: right; height: 291px; margin: 0pt 0pt 10px 10px; width: 300px;" /></a><br />
Dawet Ayu is another sensation to be found in the small city of Banjarnegara. The name Dawet Ayu is even more popular than the name of the city itself. No wonder if local government and people of Banjarnegara choose Dawet Ayu to be one of the culinary icons of Banjarnegara.<br />
<br />
Dawet Ayu is a unique beverage of Banjarnegara which is slightly similar to es cendol. A glass of Dawet Ayu indeed consists of cendol, coconut milk and sugar, which make it similar to es cendol found in other places. The difference lies on the toughness quality of cendol and the taste of the sugar. Cendol in Dawet Ayu has tougher texture than common cendol. In addition, cendol in Dawet Ayu tends to be shorter because it uses natural ingredients.<br />
<br />
Cendol in Dawet Ayu is made from the combination of rice flour and tapioca flour. The green color of cendol is obtained from the essence of pandan leaves. This essence makes cendol of Dawet Ayu more aromatic. The cendol dough is filtered using bamboo filter with holes about 0.25 to 0.5 cm. The natural ingredients of the dough results in shorter cendol. This quality is not found in cendol made from chemical process. The length of cendol Dawet Ayu is about 1-2 cm.<br />
<br />
After filtered and formed, the dough is then boiled until it floats on the water surface. The warm cendol can also be the sign of cendol quality. The more quality the cendol, the stronger the scent of pandan is. Moreover, the toughness remains. Cendol is then mixed with thick coconut milk. Some sellers mix cendol directly with thinner coconut milk. However, excessive water usually makes cendol swell and broken. The quality of coconut milk also represents the quality of Dawet Ayu. The sellers of original Dawet Ayu usually mix cendol with thick coconut milk first and add thinner coconut milk later when Dawet is ready to be served.<br />
<br />
In addition to cendol and coconut milk, other ingredient determining the quality of Dawet Ayu is the sugar. Sugar used in Dawet Ayu is not liquid brown sugar but areca palm sugar. This sugar is made from the droplets of juice from Areca palm trees (Arenga pinnata). Areca palm sugar has natural sweet taste as well as delicious smell. In Dawet Ayu, areca palm sugar must be melted first. After that, mix it with sliced jackfruit or durian fruit. This combination of fruits and sugar produces unique smell and taste. This liquid is the main difference which distinguishes Dawet Ayu from es cendol.<br />
<br />
We are sugar country. We always combine every food and drinks with sugar. Mostly it's too sweet for westerners. My first impression when I was drinking with an American on Maliboro Traditional Market, Yogyakarta, Indonesia. We had sat down near the big tree then drink a traditional beverage called dawet in a very hot day. The American put it half then said nothing. ''Is that too sweet man?'', I asked. ''Mmmm...'' . Then I knew the answer is yes.<br />
<br />
Dawet is one of the most popular Javanese traditional beverages. Javanese people know dawet for hundreds years. Every place in Java has its own dawet, similar one into another. But its story behind is always different.<br />
Dawet also used the traditional and natural essences to keep it delicious such as pandan leaf to get the green color, merang (the rice straw of paddy) to get the black color. Dawet also used in Javanese traditional wedding as a symbol of brotherhood and justice to human beings. Them who come to the party will be buy Dawet with the kreweng (a piece of roof tile make by clay as a money imitation) for transaction.<br />
<br />
If you the one of dawet lover, you can bought or make it individual. It's not too difficult to cook. Firs, you must make the batter; stir up or beat the 125 gram rice flour with 450 milliliters water. Then, you must boil the water mixed of pandan leaf filter, salts. Stir up continuously until get a strong batter. Don't stop stir up the batter in order to get the kalis batter (not adhering in hand). If the batter has been cooked, you will be move the batter in sieve.<br />
<br />
Secondly, take the hot batter on the sieve, press the batter until become a long granule. The long granule is patch in washbasin which filled with fresh water or ice water. You must leak through drain the batter to reduce the water.<br />
<br />
Thirdly, you must make the syrup. Boil the 100 ml water with 200 gram red sugar until fused which is brown color. And the last step is dished of dawet in a glass or bowl; put much red sugar syrup in a glass, add the dawet granule and a little pieces of jackfruits, and then put much milk squeezed from coconut then add the ice.<br />
<br />
Dawet will break up thirsty, make you surfeited. Let us found the sweet sensation in a bowl of dawet. The sugar taste is the special character of dawet. You can chose many kind of dawet, such as dawet ayu, dawet ireng (the black dawet), and etc. Dawet also has become the characteristic food in Banjarnegara. At there, dawet is familiar with name Dawet Ayu Banjarnegara. So, don't forget to get the dawet ayu as gift brought back from a trip. In Jogjakarta, you can find dawet in Pakualaman Square, Gajah Mada Boulevard, Alun-alun Utara and Malioboro. <br />
Dawet Ayu is usually served cold with ice cube. Usually, Dawet Ayu is served along with main course. Therefore, some food stalls or restaurants in Banjarnegara serve Dawet Ayu as main beverage.<br />
B. Features<br />
<br />
Its unique scent makes Dawet Ayu unforgettable. Dawet Ayu also represents spices and crop icons produced in Banjarnegara, such as corn, areca palm, and durian. The unique smell is absent in any other cold drinks. Thus Dawet Ayu is unique among other cold drinks. This uniqueness attracts visitors as well as people of Banjarnegara who live in other cities.<br />
C. Location<br />
<br />
To get Dawet Ayu, visitors can go to Banjarnegara. One of famous dawet sellers is at the north side of Banjarnegara bus station. Not only in Banjarnegara, Dawet Ayu can also be found in other tourism destination especially in Banyumas, Central Java and Yogyakarta. Dawet Ayu which becomes more popular can also be found in big cities in west part of Indonesia, such as Jakarta, Purwokerto, and Bandung. In Jakarta, Dawet Ayu becomes menu of franchise business.<br />
D. Price<br />
<br />
A glass of Dawet Ayu is priced at Rp 2.000,00 – Rp 4.000,00.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-65682567698550374582011-05-19T06:15:00.000-07:002011-06-20T16:10:26.218-07:00Rawon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpliSvXpcFLPCtzluXkUqhPIrdqdikqFuQyTC_56K5TdFg_WfPeLZAFPit_vlxn_NfecBVTk7xGsTudX90L7HHWeL86SZzgCp4tVhLTxld-jv1M5q23KagDKkVWJnOcycOcCFBb0-kdo/s1600/rawon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608415880956504530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpliSvXpcFLPCtzluXkUqhPIrdqdikqFuQyTC_56K5TdFg_WfPeLZAFPit_vlxn_NfecBVTk7xGsTudX90L7HHWeL86SZzgCp4tVhLTxld-jv1M5q23KagDKkVWJnOcycOcCFBb0-kdo/s320/rawon.jpg" style="cursor: pointer; float: left; height: 172px; margin: 0pt 10px 10px 0pt; width: 250px;" /></a>Rawon or Rawon Rice (because of often served with rice) is a meal consists of special spicy beef soup because of containing keluak (fruits of kepayang tree used as a spice). It is not only known as special food of Jawa Timur but also as special food of eastern Jawa Tengah (Surakarta region)<br />
Rawon is a speciality from East Java, made from beef with a special spice called kluwek. When you have the chance to visit East Java, especially Surabaya, you should try it. There are some recommended restaurants that serve a very delicious Rawon. Even though sometimes the colour makes you wonder whether you should eat or not, the fact is this soup is really delicious. It's good to serve it with white plain rice (nasi putih). And this dish is one of our favourite Indonesian foods, especially for my hubby.<br />
Commonly, beef consumed in rawon is cut into bite sized pieces. The very special spicy soup of Indonesia is grinded mixture of spices, and then cooks in some oil till it is aromatic. Then this spice put into boiled stock along with beef. The special dark/black color of rawon comes from keluak as prime spice. It is served with rice, completed with small bean sprouts, leek, chips, and sambal.<br />
<br />
Rawon Rice Recipe<br />
Ingredient:<br />
<br />
* 500 g beef sandung lamur<br />
* 3 chilies, remove the seed<br />
* 1 part terasi<br />
* 6 onions<br />
* Salt as necessary<br />
* 1 roasted tamarind as big as kemiri<br />
* 2 tsp coriander<br />
* 2 keluak (friuts of kepayang)<br />
* 1 part turmeric<br />
* 1 part galangale<br />
* 1 stalk of serai (lemongrass/citronella)<br />
<br />
Complement:<br />
<br />
* Rice<br />
* Sambal taoge (bean sprouts sambal0<br />
* Egg of salted fish<br />
* Jerked meat<br />
* Shrimp chips<br />
* Bean Sprouts Sambal<br />
* Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.<br />
<br />
Directions:<br />
<br />
1. Clean beef and boil it rarely, remove and cut into small pieces.<br />
2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.<br />
3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-3886330640820901402011-05-19T06:12:00.000-07:002011-06-20T15:57:20.761-07:00Es Cendol<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1KKYpTDcpOWCrpZ8WAj-OhutM-9arE4Lf35ZmbSUiPWpKiULkH2IBXuWlMAmZlXQ084xRRN8HU54I4W24A-IE6FC0AqDmBJj4ODrw9eJxQ3orKlyThLgfOI6iJXKcpKhu_JDTt1O57c/s1600/es_cendol_juice_avocado_ice_coffee263200928_std.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608414794649317346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1KKYpTDcpOWCrpZ8WAj-OhutM-9arE4Lf35ZmbSUiPWpKiULkH2IBXuWlMAmZlXQ084xRRN8HU54I4W24A-IE6FC0AqDmBJj4ODrw9eJxQ3orKlyThLgfOI6iJXKcpKhu_JDTt1O57c/s320/es_cendol_juice_avocado_ice_coffee263200928_std.jpg" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
Es cendol is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. While Indonesian people drink es cendol as a nice refreshment, a lot of Westerners like es cendol as dessert.<br />
<br />
Ingredients for cendol<br />
<br />
* 125 gr / 4½ oz rice flour<br />
* 50 gr / 2 oz sago flour<br />
* 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)<br />
* 450 cc / 15 oz water<br />
* salt as needed<br />
<br />
Other ingredients<br />
<br />
* 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.<br />
* 500 cc / 17 oz coconut milk. Boil and set aside to cool.<br />
* 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)<br />
<br />
How to make cendol<br />
<br />
1. Mix rice flour and sago flour, then mix it with some of the water.<br />
2. Boil the rest of the water, add green pandan leaves water and salt.<br />
3. Put the flour mixtures into the boiled water.<br />
4. Stir well and cook until it thickens (paste-like).<br />
5. Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.<br />
6. Put these cendol directly into a bowl with water and ice in it.<br />
7. Cendol will be solid and then drain them again. Set aside.<br />
<br />
How to serve<br />
<br />
Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.<br />
Variations<br />
<br />
Add some jackfruit, cut into small cubes.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-64378416274497206832009-04-08T18:55:00.000-07:002011-06-20T15:52:33.827-07:00Pecel lele<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hV3K8YYK6osQpcJ7Tg1WBELhgQmUiagF99wUiNqAqBZsi8FJ753X5MF6xWD9G4CdJ6EbFCqb85MsqbjZde-WHV170bxSLvVT-lUpfh1zIFP0-B4TWZzznCL6JlhcS7Y5LwK9ACWVpXM/s1600/resepmasakanpecellelesa.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608413793363023074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hV3K8YYK6osQpcJ7Tg1WBELhgQmUiagF99wUiNqAqBZsi8FJ753X5MF6xWD9G4CdJ6EbFCqb85MsqbjZde-WHV170bxSLvVT-lUpfh1zIFP0-B4TWZzznCL6JlhcS7Y5LwK9ACWVpXM/s320/resepmasakanpecellelesa.jpg" style="cursor: pointer; float: right; height: 267px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>Pecel lele is a food from Indonesia. Lele is a catfish in English, fried catfish with chili sauce for sure. The performance of pecel lele is a fried catfish (lele goreng) combine with sauce and raw veggie.<br />
<br />
Pecel lele was already well known in Indonesia, almost every Indonesian already tried this and knew the taste. Pecel lele is one of Indonesian favorite food. So when you ask about pecel lele, people will answer it with a street food with tasty and cheap food. Yes, Pecel lele has an image in Indonesia.<br />
One of the key entrepreneurial success in the sale of food (pecel catfish) is the flavor of dishes to be delicious. The following recipe catfish pecel complete with sauces, recipes are tested and have a delicious taste making it suitable for self-employment. want to know how to make him let's continue to refer to nil yuli ....? <br />
<br />
Ingredients: <br />
4 catfish tails medium, clean, copy body oil to fry marinade, <br />
<br />
mix together: <br />
1 tsp coriander, crushed <br />
3 cloves garlic, crushed <br />
1 teaspoon salt <br />
2 tablespoons finely lime juice <br />
75 ml water <br />
<br />
Sambal Pecel Lele: <br />
5 large red chilies fruit, <br />
10 fruit fried chili, fried <br />
2 tomatoes, <br />
4 cloves of fried garlic, fried shallots <br />
2 cloves, <br />
4 pieces of fried pecans, fried <br />
1 tsp lime juice / juice <br />
1 teaspoon salt <br />
<br />
Lalapan Complement: <br />
Cucumber Tomato basil leaves <br />
<br />
How to Make: <br />
1. Soak catfish with marinade solution. Allow 30 minutes to allow the flavors to infuse. <br />
2. Heat the oil, fried catfish to mature and dry. Lift, drain. <br />
3. Lele Pecel sauce: Mix all sauce ingredients in a mortar, crushed with a pestle and mortar until smooth. <br />
4. Presentation: Prepare a serving dish, arrange catfish, and sambal lapanan complement. Serve immediately while hot heat <br />
<br />
of the above materials can produce 3 servings of food私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com0tag:blogger.com,1999:blog-5703340773596877893.post-11205641634005222952009-04-03T01:36:00.001-07:002011-06-20T15:43:11.059-07:00Tinutuan (Bubur Manado)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBRHpsgxe-kdxp8TbDirwkfCmosAO5ScgjRv6WxD4pzSc26GuyX-ZkPvVAzl4VkyosaFe90uiD1GuQglEW7Mms3y7InPjpE3WR5KLxiYMdvO3Pqw9Ul8Eo0pOfm6kBqDdJNgOZCuzaLk/s1600/tinutuan.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608412263177414706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBRHpsgxe-kdxp8TbDirwkfCmosAO5ScgjRv6WxD4pzSc26GuyX-ZkPvVAzl4VkyosaFe90uiD1GuQglEW7Mms3y7InPjpE3WR5KLxiYMdvO3Pqw9Ul8Eo0pOfm6kBqDdJNgOZCuzaLk/s320/tinutuan.jpg" style="cursor: pointer; float: left; height: 320px; margin: 0pt 10px 10px 0pt; width: 240px;" /></a><br />
Porridge is one of Indonesia's much-loved dishes of all circles, both infants, young children, adults, to parents. Manado porridge is rice porridge with various spices and vegetables such as spinach, beans, basil leaves, sweet potatoes, corn pipil and Manado is the typical leaf leaves Gedi. Eaten with tuna or fish sauce and sambal bakasang or Dabu-Dabu. In addition to delicious, this porridge give more nutrition for a variety of supplementary materials. In the region of origin of Manado, porridge or Tinotuan bersayur, commonly served hot on a table or mat board banana leaves, enjoyed rollicking celebration after work.<br />
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Ingredients:<br />
- 2 cups of rice<br />
- water<br />
- bunch of spinach (or water morning glory)<br />
- 1 lemon grass, cut into 5cm in length then crack it with pestle<br />
- 5 cloves of garlic<br />
- 3 green onion, chop thinly<br />
- bunch of lime basil leaves<br />
- 2 medium sized sweet potato (or squash), peel off the skin and cut into small chunks<br />
- 1 can of corn (sweet and peaches)<br />
- 1 tsp of ground white pepper<br />
- salt<br />
- sugar<br />
- oil for saute<br />
<br />
Side dishes:<br />
- fried onion<br />
- fried tofu or anchovy fritter (this time I only had fried anchovy and veggie fritter)<br />
- fried salted fish (I did not have it this time)<br />
- Manadonese chili paste-dabu-dabu or sambal terasi<br />
<br />
In a big pot, boil rice, lemon grass and water until cooked and become porridge. Add some more water as needed. Add sweet potato and continue to cook until soft and then crush the sweet potato. Add corn and green onion and continue to cook until boiling again.<br />
Meanwhile, in a pan saute garlic with a little bit of oil until brownish and then add it to the pot. Adjust the taste with pepper, salt and sugar.<br />
At last add spinach/other veggies and basil leaves and continue to cook until boiling again.<br />
<br />
To make dabu-dabu:<br />
- 10 chili paddy or bird's eye chili<br />
- 5 cloves of garlic<br />
- 5 cloves of small red onion<br />
- 1 tomato, cut into small chunks<br />
- 1 lime<br />
- salt<br />
- sugar<br />
<br />
In a chopper chop chili, garlic and onion until coarsely smooth. Place it in a small bowl. Add cut tomato, salt and sugar. Drizzle some lime juice and mix it well.<br />
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To serve, place the porridge in a bowl and add the side dishes. Sprinkle some fried onion on top.私のブログ (My Blog)http://www.blogger.com/profile/12831054246912260943noreply@blogger.com2