Gado- gado

Gado-gado is one food that originated from Indonesia in the form of vegetables are boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced ​​egg and fried onions sprinkled on top. Little fried chips or crackers (some are taking prawn crackers) was also added.

Gado-gado can eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.

Many restaurant that began wanting to sell enough of these foods, because making an easy and fairly cheap price of manufacture, but with a delicious flavor and much liked by all circles.

No exception on this one mother named Mrs. Upie, in a single day turnover reached Rp.500.000, -. by simply displaying a window he can peddle various types of vegetable raw material of gado-gado. Stalls which Jakarta is located in rural areas are very popular with locals.

Soto Mie Bogor

Soto Mie Bogor is a culinary must try soup fans, especially those located tinggak in Pondok Labu and surrounding areas. Located in the center pertokoanPondok Pumpkin. If you are already accustomed to visiting.

Noodle soup with slices of beef that comes with a very soft yellow noodles, rice noodles and slices risol make the taste of traditional Indonesian food is very typical in this cuisine. If you are lover of spicy, no need to worry because you can easily add a spicy sauce according to your taste, guaranteed you will sweat profusely when enjoying it directly in the hot conditions.

This cuisine is also quite expensive, one serving of Soto Mie Bogor enough to Rp. 10.000, - and if you want to add just add rice Rp. 3000, -. As for the drink you do not need to order another drink, because you will be served a cup of warm tea that will add a fresh taste of its own after you eat the Soto Mie Bogor.

Feel free to enjoy this cuisine to accompany you in the morning, either alone or with family.

Coto Makassar

Coto Makassar or Coto Mangkasara is a traditional food of Makassar, South Sulawesi. This food is made ​​from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced ​​and seasoned with spices that are blended specifically. Coto served in bowls and eaten with a diamond and "burasa". Currently Mangkasara Coto has spread to various regions in Indonesia, starting at the roadside stalls to restaurants. And planned to begin in November 2008 Coto Makassar will be one of menu on domestic flights to and from Garuda Indonesia Makassar.

Not only the people of Makassar who liked this cuisine menu, this is evidenced by the many visitors who come to visit the shop coto Makassar. From start to young children, until their parents come into the shop to sample the delights of this coto coto Makassar menu offered.

Ingredients

     300 grams of beef offal, boiled
     300 grams of beef
     5 cm cinnamon
     2 liters of rice water the last
     3 tablespoons oil, for sauteing
     8 cloves red onion, thinly sliced

puree

     6 eggs red onion
     4 cloves garlic
     1 ½ tsp pepper grains
     1 tablespoon toasted coriander
     ½ tsp cumin
     3 cm ginger
     5 cm galangal
     50 grams of peanuts, roasted, discard the husk.
     2 stalks lemongrass, crushed
     2 tablespoons tauco
     Brown sugar 1 tablespoon sliced

complement

     Buras / rice cake to taste, chopped
     2 leeks, thinly sliced
     3 tablespoons fried onions
     3 pieces of lime, split-split
     sambal tauco

How to make

         enter beef, jerohan, cinnamon, and salt into a saucepan containing the rice water. Dagign cook until half cooked. Lower the flame.
         saute onion until fragrant, put spices, lemongrass, and tauco. Saute until fragrant and cooked. Enter the spice stir into stew meat. Add the brown sugar, cook until meat is tender and cooked jerohan.
         jerohan lift meat and beef, then cut into pieces. Enter back into the gravy.

Sop Konro

Konro soup is cooking beef rib soup typical of Indonesia which comes from the tradition of the Bugis and Makassar. This soup is usually made ​​with beef or beef ribs. Cuisine berkuah blackish brown color is usually eaten with a small diamond that is cut into pieces first. This dark color comes from the fruit kluwek who was black. Marinade relatively "strong" result of use of coriander.

Konro originally cooked in a soup rich in spices, but now there are variations in dry-called "Konro burn" the beef ribs grilled with spices typical konro. Makassar cuisine, the soup konro is one of the main dish which is famous for kelezatnya. Traditional menu of culinary concoction that Mamiri anging City-based beef.

Not just any meat, but meat that is used only taken the ribs only. Chewy meat glue it tight at the end of the beef rib section.

After passing through the process boiled over a certain period, the texture became more tender meat. Make excellent malleability. With a chewy texture and a soft, straight off in one bite.

Meat attached to the rib segment was accompanied by savory broth that is not less tasty. Konro Broth is the concoction of meat cooking water. In the broth can shake the tongue