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

material:

2 carrots (sliced ​​matches)
100 grams of cabbage (chopped fine)
50 grams of bean sprouts
1 bunch mustard sauce (rough cut)
crackers noodles
roasted peanut

Seasoning sauce:

7 red chilies
Paste
brown sugar
3 tablespoons vinegar
sufficient water

How to make:
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.

Kuah:
Puree of red peppers and shrimp paste. Add water, then boiled with brown sugar and vinegar and salt to boiling. Cool.

Presentation:
Place the vegetables in the bowl, flush with gravy, served with fried beans, crackers and noodles can be added if you like to know.

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 ).

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.

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.


Ingredients of Mie Bakso:

* 1 ½ cups Chicken Stock
* pepper to taste
* salt to taste
* ¼ tsp sugar for flavoring
* 30 grains of beef meatball
* 300 grams caisim
* 500 grams egg noodles soaked, drenched with water and drained
* 6 tablespoons oil pork / chicken
* 6 tablespoons soy sauce
* 50 grams tongcai
* 2 stalks green onion, thinly sliced
* 2 stalks celery, thinly sliced

Directions:

* pour broth over the fire and enter the pepper, salt and sugar. After boiling, insert meatball.
* Siangi caisim, take the young leaves and stems are then brewed with boiling water for 5 minutes and drain.
* Mix the noodles with pork oil / oil chicken, stirring until smooth and then to be 6 parts.
* Caisim Serve in a bowl to taste, put noodles, Dab a tablespoon of soy sauce, tongcai, scallions and celery to taste.
* Pour the broth and meatballs taruhi few grains in each bowl.
* Serve hot with sauce Lampung.

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.

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.
Muddy Rice, dishes typical of Nganjuk, East Java

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.

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.

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.

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.

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

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.

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.

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.

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 ..

Winding / geblek

Material:

Starch: 0.5 Kg
White grated coconut (scraped skin before shredded)): 2 oz. The more the savory
Garlic: 5-8 large cloves. The more the savory
Coriander: ½ tbsp (optional, do not use is also not a problem. I do not use)
Salt to taste.
Flavor / taste vitsin.
Enough water (for dough)
Water: 2 Ltr to boil the dough


Method:

1.Giling all the spices.

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.

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.

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.

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.

6. Fry until quite dry with low heat / medium, remove and serve with sauce colo - colo.

Sambal colo - colo = Soy + + cayenne pepper pieces, onion pieces.

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 ..
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.
material:

* 250 grams of glutinous rice flour
* 500 ml water
* 1 tablespoon margarine
* 100 ml coconut milk from 1 / 4 coconut
* 1 / 8 teaspoon rose Esen
* 5 drops of green dye
* 1 / 4 teaspoon salt
* 50 grams of roasted cornmeal, for sprinkling
* Waxed paper

Filling:

* 25 grams of shelled roasted peanuts
* 25 grams sugar
How To Make

1. Stir the rice flour and water until blended.
2. Filter with a clean cloth and then wring it out. Discard the water 275 ml.
3. Add margarine and stir well.
4. Pour the coconut milk, Esen roses, green dye, and salt, stirring until smooth.
5. Pour the batter into the baking pan 18 cm square of plastic dialas. Steam 30 minutes.
6. Contents: finely crushed peanuts. Add sugar. Stir well.
7. After the cake cooked, to mix the contents of two parts averaged over one of the last pile.
8. Cut into pieces and then roll in cornstarch. Wrap in waxed paper.

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:

* Wheat flour is 250 grams of protein
* High protein flour 125 g
* 75 grams sugar
* Salt 1 / 2 teaspoon
* Water 200 ml
* 200 ml vegetable oil



Recipe Ingredients Bakpia Pathuk Lining Leather:
* Wheat flour is 125 grams of protein
* 50 ml vegetable oil
* Margarine 1 / 2 tablespoon

How To Make Skin Bakpia Pathuk:

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.
2. Pour 100 ml of vegetable oil, knead until dough is dull.
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.

4. Fold like an envelope and then unite the ends (rounded).
5. Enter a dough circle in the remaining oil, let stand for 15 minutes.
6. Pathuk bakpia dough skin ready to be filled and baked.

Milk Cheese Recipe Bakpia:

Bakpia Milk Cheese Recipe Ingredients:

* Dough bakpia Pathuk a prescription skin, ready to use
* 250 grams peeled green beans, steamed, mashed
* 50 grams of refined sugar
* 2 tablespoons margarine
* 100 grams of milk powder
* 100 grams grated cheddar cheese

How to Make Milk Cheese Bakpia:

1. Contents: Mix green beans, powdered sugar, margarine, powdered milk, and cheddar cheese. Stir well.
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.
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.
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.