Kalasan Friedchicken

Kalasan is one of the districts in Sleman in Yogyakarta Special Region. It lies to the east of Yogyakarta between Prambanan and Adisucipto airport. Kalasan famous for fried chicken is very tasty. In addition, there are also ancient temples such as Temple and Temple Sari Kalasan. Kalasan fried chicken has a uniqueness that is cooked with coconut milk so as to have very good taste. Chicken of the type commonly referred to as local or chicken and cooked in their entirety. Kalasan fried chicken can be enjoyed in many places to eat in Indonesia as well as in various other states. If you are visiting Yogyakarta, should not forget to try to enjoy the fried chicken is cooked traditionally Kalasan by the author in Kalasan areas, especially near the Temple Sari. here's how to make it:
Ingredients:

1 chicken, cut into 4
100 cc of coconut water
¼ teaspoon baking soda
5 pieces of garlic, crushed
2 bay leaves
1 cm galangal, crushed
salt and brown sugar according to taste
cooking oil to taste

How to Make:

Boil chicken with coconut water and other materials so that the water was almost exhausted and the chicken is tender. Add water if necessary. Drain and let cool.
Fried chicken with lots of oil and heat until golden browned (not too dry). Remove from heat.
Spread remaining chicken stew thick sauce used to make it look shiny.
Serve with chicken fried sauce Kalasan

Sambal Chicken Fried Kalasan

Ingredients:

10 red chilies, seeded and boiled briefly
1 tomato, boiled
6 pieces of small red onion
50 cc of chicken broth
3 tsp palm sugar
½ tsp salt
3 tablespoons of oil glaze

How to Make:

Ulek / puree of red peppers, tomato and red onion.
Heat oil in a skillet over medium heat and stir in herbs that have been mashed, put sugar and salt.
Enter the chicken broth, cook over low heat until the oil out.
Remove and serve as a companion Kalasan Fried Chicken

Yummy Pizza

Pizza bread is a kind of round, flat baked in the oven and usually covered with tomato sauce and cheese with additional food to choose from.

Other types of materials can also be placed on a pizza, usually meats and sauces, such as salami and pepperoni, ham, bacon, fruits like pineapple and olives, vegetables such as chillies and peppers, and onions, mushrooms and others.

Regular sandwich bread is made as usual, but could be given extra flavor with butter, garlic, herbs, or sesame. Pizza is usually eaten while hot, but some are served cold, usually eaten for breakfast or a picnic.
As we all know, pizza is a by-the typical authentic Italian. The most typical is the bread / crust is generally thinner and more crispy. This time I want to make homemade pizza as much as possible close to the Italian pizza. Please try to

Basic Pizza Ingredients:

1 package (7 ounces) of GIST
1 / 2 tsp salt
1 / 2 tsp sugar
1 cup warm water
2 1 / 2 cup flour
2 tablespoons olive oil
2 tsp semolina or polenta


Material Variations Basic Pizza:

Wholemeal:
1 / 2 cups white flour
1 cup wholemeal flour


Basic Pizza cornmeal:

Use 2 cups of flour
1 / 2 cup polenta cornmeal


Pizza Sauce Ingredients:

1 tablespoon olive oil
1 onion sliced
2 cloves garlic, crushed
1 can (425 g) tomatoes peeled and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
1 tsp sugar, salt and pepper


How to Make Basic Pizza:

Combine yeast, sugar, salt and water in a bowl. plastic lid, place in a warm place for 10 minutes until frothy.
sift flour, add yeast mixture and stir so the dough.
Knead the dough for 5 minutes until elastic. to thick pizza base, spread into a circle 35 cm.
for the thin, for the second batter, spread so roundabout 35 cm.
Rub a baking sheet with oil, sprinkle with semolina / polenta. place on a baking sheet. fold the edge around the pizza base. put the top layer, and cook.


How to Make Pizza Sauce:

Saute onion over low heat 5 minutes add garlic,
Stir-fry 1 minute longer
Enter the tomatoes, sugar, other seasonings, cook until thick, add salt and pepper. chill.

Pancake Non Sugar

Pancake round cake made ​​of batter, and cooked on a hot griddle or skillet. Most quick bread pancakes, some using a yeast raised dough or fermented. Most pancakes cooked on a frying one side and flipped partway through cook the other side. Depending on the region, pancakes may be served at any time, with various toppings or fillings include jam, chocolate chips, fruit, cheese, syrup or meat. A delicious pancake breakfast menu could be an alternative in the morning. One is Pancake below. Pancakes can be prepared the day before and stored in the refrigerator. As for the VLA, should be made now will be served. If less soft pancake batter, you can use a mixer and then filter it. Well, here are step by step in making a Pancake. This is the fruit pancakes without sugar :



Ingredients
4 btr egg
800 ml of soy milk
4 tablespoons sugar diet / sugar fructose
500 g of wheat flour
2 tsp baking powder
1 tablespoon sugar diet / sugar fructose
1 / 4 tsp salt


sauce:

100 g strawberries, sliced ​​into small dice
100 g pineapple, sliced ​​into small dice
100 g kiwi, sliced ​​into small dice
1 tablespoon sugar diet / sugar fructose
1 tablespoon lemon juice

How to Make:

Make sauce: Stir the sauce ingredients and cook over low heat, stirring until thickened. Set aside.
Making Pancake: Stir the soy milk and eggs. Sift flour and baking powder, pour the egg mixture while stirring. Enter the sugar and salt, stir, let stand for 15 minutes.
Heat a nonstick frying pan, rub with butter. Put the ring size of 10 cm. Pour the batter into the ring. Allow it to decay. Cover the pan. Allow to mature. Remove from heat.
Serve while warm with sauce.

Nasi Uduk

Uduk Rice is the name of a kind of food made ​​from raw material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. This food is then served with fried chips, fried tofu, egg omelet / fried eggs that have been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce from. These foods are usually more often sold in the morning for breakfast and evening to eat malam.Pada night, usually rice uduk pecel catfish sold in the shop, that shop that sells rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried, and others.

Among the eminent citizens of Jakarta uduk rice, one of which it is legendary hawkers who have decades of "entrenched" in kawasanPondok Pumpkin. Who is not familiar with Ani mak uduk rice at Jalan Pinang overhang the morning open it? UsahaMak Ani, now continued by his brothers.

Ani Rice uduk Mak really is not much different with rice uduk in general. Savory rice, all cooked separately because grain with coconut milk, and very tasty. Sauces at least two kinds, namely-sambal chili onions and peanut sauce. Uduk also characterized by fragrant rice, so the audience really feels the sensation of pol. Fragrant aroma, sweet savory flavor.

Batagor

There is one place I need to eat every time I go to the city of Bandung. Is it? He is Batagor Kingsley. Yup, I love this once batagor Kingsley. Since I was in college in Bandung, until now I live in Jakarta, I still like this one batagor.

Baso or abbreviated batagor Fried Tofu is made from a mixture of ACI (tapioca flour) and Spanish mackerel fish meat, which is then fried and served with sweet peanut sauce and a little bit spicy. And is usually added to the squeeze of lemon juice / lime and a little soy sauce.

Dodo is a sense batagor Kang in my opinion different from the others, Then you find acinya dough was soft and delicious as well, although it's fried but still chewy. Combined with peanut flavor is sweet and slightly spicy. really tasty. The combination of very precise, please try and you will understand why I love it.

Matter of price, a portion ranging from Rp 21,000. Very worth the price to deliciousness. In fact I often buy a half-mature for me to take it to Jakarta. Stored in-freezer, and live cooking whenever I want.

Bakso

Meatballs or meatball is a ball of meat type most prevalent in Indonesian cuisine. Meatball commonly made of a mixture of ground beef and tapioca flour, but there are also meatballs made ​​from chicken meat, fish, or shrimp. In the presentation, the meatballs are generally served hot with a clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. Meatballs are very popular and can be found all over Indonesia; from street vendors carts to great restaurants. Various types of meatballs now widely on offer in the form of frozen foods sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai.

Meatball has a root of Chinese culinary art of Indonesia this is indicated from the term comes from the word Meatballs Bak-So, in the Hokkien language which literally means "minced pork '. Because most of Indonesia's population is Muslim, then the meatballs more commonly made ​​from halal meat such as beef, fish, or chicken. Over the development time, the term meatball become better known as 'ground beef' alone. Now, many were Javanese meatball seller of Wonogiri and Malang. The place is famous as a center of Meatballs is called Solo and Malang Malang Meatballs.

tempted after clay homemade beef meatballs in the tavern pack Dono who looks very tempting. read one of the ingredients pake soda water. very antique also worth a try, because there has been also using baking soda. good results as well as the appearance of "chew" steady * authentic homemade meatballs cooked my best ever *

Mie Ayam

Noodles or noodles are long, thin dough that has been rolled, dried, and cooked in boiling water. This term also refers to the dried noodles should be cooked again by being immersed in water. The Italian, Chinese, and Arab nations have claimed them as the creator of the noodles, although the oldest writings about the noodle coming from the Eastern Han Dynasty, between 25 and 220 AD. In October 2005, the oldest noodles estimated 4,000-year-old was found in Qinghai, China.

Mi is a generic name. Europeans called pasta (from Italian) is generic, and noodle (English) to paste the elongated shape. However, in European noodles are usually raw materials from other types of wheat, while in Asian noodles raw materials are more varied. In Asia itself, pasta is always made ​​elongated shape. Various forms of noodles can be found in various places. The difference occurs because the noodle mixture, the origin of flour as raw material and processing techniques.

In Indonesia known as chicken noodle, with chicken noodle variety of presentation is now the belle of Indonesia and popular in all circles. every corner of the city of Jakarta you can definitely find these types of snacks. with a relatively cheap price you can enjoy chicken noodle, taste is delicious and can be used as a lunch menu as a substitute for rice.

Pempek

Pempek Palembang is the typical food made ​​from fish and sago. Actually it is difficult to say that pempek center is because almost all of Palembang in South Sumatra region producing it.

The presentation was accompanied by a sauce pempek black brownish-called vinegar or cuko (Palembang language). Cuko made ​​from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. To the indigenous population of Palembang, cuko than once made ​​spicy to increase appetite. But as the influx of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage to enamel and dentin). Because in one liter of solution gravy pempek there is usually 9-13 ppm fluoride. a complement to the typical taste of this meal is a slice of fresh cucumber dice and yellow noodles.

Type pempek is the famous "pempek submarine", ie chicken wrapped in egg batter and fried in oil pempek heat. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices content that has been spiced stew), pempek small eggs, and pempek curly.

Pempek be found very easily in the city of Palembang. Pempek sold everywhere in Palembang, one selling at the restaurant, there's a side of the road, and there is also a bear. Canteens in all schools / workplace / campus would anyone sell pempek. In the 1980s, sellers usually carry a basket pempek full pempek while walking around the city of Palembang hawking food. Pempek now there are two types of regular and Parempek Pempek, a mix between Pare and Pempek.

Bika Ambon

Bika Ambon is a kind of confectionary from Indonesia. Made from materials such as eggs, sugar, and coconut milk, bika ambon generally sold with pandan flavor, although it is now also available other flavors such as durian, cheese, and chocolate.

Bika origin ambon not clearly known. Although the name contains the word "Ambon", bika ambon precisely known as by-the typical city of Medan, North Sumatra. In Medan, Jalan Medan Petisah Mojopahit in the area is an area sales bika ambon the most famous. There are at least 40 stores that sell this cake.

Bika Ambon usually can survive in the best condition for about four days because after that the cake starts to harden.

Bika Ambon is a yellow cake with a texture that is legit but the holes. This cake does not use wheat flour as its main component, but the corn starch. This cake is eaten as a suitable tea.

Bakpia Pathok

Bakpia Pathok actually inspired by a comestible which originated from China named Tou Luk meaning Pia pia (cake) green beans, then once brought to this country and emerged as an industry first in 1948 at Jalan Pathok, the comestible was named Bakpia Pathok. Now the road has been renamed Pathok Jalan Aip KS Tubun. At that appearance spearheaded by Bakpia Pathok Heroine and Bakpia Pathok 75. Initially still fairly small business, and just around the year 1989 comestible which eventually became the hallmark of Yogyakarta, it started to become popular and start popping pathok bakpia other home-based production such as Bakpia Pathok 21.25, 555, 770 are still much more to suit the number street where the house was bakpia production.
Before becoming so many variants in content and packaging, bakpia pathok has only one variant of the contents of green beans. Because competition is so tight and the growth of entrepreneurs who really mushroomed bakpia made so many variants of the content that was developed by home-based entrepreneurs, such as cheese, chocolate, pineapple, durian, jackfruit or black beans.
Bakpia is very popular, incredibly popular. You can imagine how much this bakpia wandering in Jogjakarta. Moreover, the holiday season prices range from 10,000, - there is a little less there is a little more.
But who knows? So many sellers and manufacturers of this started happening bakpia unfair competition is quietly occurring. Unfair competition, and even each other down, quietly growing among fellow traders or manufacturers bakpia. It is unfortunate indeed. In contrast to the farmers who came together in salak pondoh Farmers Group, among the merchants or manufacturers bakpia does not have any community that is able to protect their interests together.
The more runyamnya this competition, secretly or surreptitiously impact upon the services of brokers runyamnya bakpia in around Pathuk. Not only interfere with the prospective buyer, especially disturbing bakpia traders because traders will reduce the portion of profits. Sometimes even demand compensation by the broker to the trader bakpia forcing is done by half.
Bakpia actually comes from China, originally named Tou Luke Pia, which means it is pia cake (cake) of green beans. In addition it also began to be produced in the village bakpia Pathuk Jogjakarta, since around the year 1948. It was still traded at retail packed in baskets without labels, demand is still very limited. That process continues until changed by cardboard packaging with sticker labels.In 1980 started to perform a new packaging with a trademark corresponding house number, followed by the emergence of bakpia-bakpia other with different numbers trademark. Similarly, the rapid development of the "cake gift" it to achieve boom since around 1992.

ingredients A

250 grams of low-protein wheat
1 tbsp white butter
50 g powdered sugar
140 ml liquid milk

ingredients B

250 grams of flour proteins are
100 grams of cooking oil
¼ teaspoon salt

Fill ingredients

100 g peeled beans, soak 1 hour
150 ml coconut milk from ½ coconut
¼ teaspoon salt
2 pieces of pandan leaf
100 grams sugar

How to Make

The content, peeled green peas 15 minutes until they open. Remove from heat.
Cook the coconut milk, salt, pandan leaves, sugar, and green beans, stirring until smooth. Set aside. Round it off.
Dough B, B ingredients stir until lumpy. Set aside.
A batter Weigh 10 grams respectively. Weigh dough B each 5 grams.
Flatten dough A. Give the dough B. Long thin rollers. Roll up.
Lipast left and right. Set aside. Do it until the dough runs out.
Flatten dough. Give the contents. Spherical shape. Flatten. Place on a baking sheet with no smeared margarine.
Oven 10 minutes with a temperature of 180 degrees Celsius. Remove from oven. Bakpia behind. Oven another 10 minutes with a temperature of 180 degrees Celsius. Back again. Oven another 5 minutes with a temperature of 180 degrees

good luck

Susu Jahe

Ciledug surrounding areas are being invaded by push carts are white with a big pot that is always hot and a few cans of milk or krimmer that are above the cart. Push carts are colored white labeled "Milk Ginger" made out of stickers that will reflect light when exposed to light from vehicles.

Since July 2011, Mas Idar, one of ginger milk sellers who sell in front of Prohibition admitted SDN spend 1 Kg ginger to make ginger water and 15 cans of milk or krimmer every night. In addition to ginger, which is required in making the ginger water is granulated sugar and brown sugar in water. From 1 kg of ginger plus 1 kg of brown sugar and granulated sugar 1 ¼ Kg, Mas Idar can get about 80 cups of water ready to eat ginger. "I certainly can engga know how many liters of water mas ginger, which I know every night I can sell around the 80's glasses" he said when asked how many liters prihal produced from these materials.

Ginger Ginger is commonly used existing market, but in order to smell and taste out, he burns ginger husk was cleaned before menggepreknya and process them into the ginger water. Despite having the exact same wagon, but in reality this is not the traders from builders associations ginger milk, only Mas Yono and some traders may have come from the same area. "I myself also engga know mas, why his cart at the same time a model like this, maybe because we come from a village once.

Every night is always crowded white wagon buyers, ranging from a new home from work, security guard to watch the night, the surrounding community to a crank like I was, who tried to break from the life that goes so quickly. As I and people like to buy this ginger milk, you just need to spend for Rp.3.000 to enjoy the ginger milk made ​​in Idar Mas.

Ingredients in use:

1500 ml of water
5 pcs cloves
5 tablespoons honey
100 ml of sweetened condensed milk
60 g brown sugar, sliced
60 g ginger, peeled, cut into pieces
2 stalk lemongrass, crushed

How to Make it: easy to know
1. Prepare a pot, put water, brown sugar, pieces of ginger, lemongrass and cloves and stir well. Cook over low heat until boiling. Remove and strain.
2. While hot, pour honey and sweetened condensed milk and stir well.
3. Prepare a glass dish, pour the Ginger Honey Milk Wedang. Serve warm.

Lontong

Indonesian food is rice cake made ​​of rice steamed in banana leaf wrapper. Rice cake is usually served with satay, salad or curry goat. Although the food is similar to Buras, rice cake is more often found in many restaurants in Indonesia. This is because the way of making rice cake that is easier than diamond. Diamond is made ​​also with rice in coconut leaves (leaf) are more often found on the feast of Eid al-Fitr.

Because steamed in banana leaves, rice cake can be colored green on the outside, while inside it is white. Lontong mostly found in various regions in Indonesia as a substitute for white rice. Although also made from rice, rice cake has a distinctive aroma. To be sure the diamond is a rice cake and the food authentic and original cuisine made ​​in Indonesia. Even if there are rice cake and diamond in other countries such as Malaysia, Brunei, and Singapore. It was none other than the cultural absorption Indonesia brought by immigrants to the country since time immemorial.

in outline, the rice cake is widely used as a substitute for rice. because its weight and carbohydrate content is high enough, people began to like rice cake as an ideal substitute for rice.

ingredients:

     500 grams of rice
     sufficient water
     banana leaf
     Skewer / bamboo

How to make:

     Wash rice and add to the pan. Add enough water so that surface water is one knuckle above the rice. Cook over medium heat until it becomes tender, usually about 10-15 minutes. Take a piece of banana leaf, place 3-4 tablespoons aronan on it then roll so that the elliptical with a diameter of approximately 4 cm. Pin both ends with a skewer / bamboo.
     Provide the pot a little high and then enter the large water approximately half. Bring to a boil. Put rice cake rolls into the pan and cook for approximately 2 hours. The roll should be flooded rice cake in water. When the water dries, add enough water. After the rice cake cooked, remove and drain, then wait until cool.
     How to serve: Cut rice cake with 1 cm diagonal, put it in a concave dish. Usually rice cake served with other dishes such as curry chicken or vegetable lodeh.

Gemblong

Hawkers gemblong very often found in the area of ​​Tangerang. This traditional sweet snacks and a little sticky clay. Take a good look when you choose gemblong. Gemblong Make sure your choice is still good quality!

If you are currently on holiday and steer the car into the city Tanggerang, surely you will see many vendors this traditional cake. There are many vendors with a loop of gemblong gemblong invade packaged in plastic.

Gemblong is very typical. Because it is so easy to find these snacks in every corner of the city. Made from glutinous rice flour and coconut wrapped with brown sugar, making gemblong looks tempting. It was tasty, crunchy with a distinctive sweet taste of brown sugar is delicious!

If you want to buy gemblong while on the go, you should pay close attention to the cake that you will buy this. Do not let you buy gemblong disappointing. Do not immediately tempted by gemblong are sold in plastic packaging. Since you can not know whether gemblong sold still in good condition or not.

Buy gemblong on vendors who use the container, because you can choose which one you want gemblong. Select gemblong at the very bottom. This is to prevent you from sellers 'rogue' who peddle gemblong rest. And most importantly, make sure you buy gemblong red-brown color typical of cheap sugar. With the texture of dry sugar and not slippery.

If there are vendors who offer gemblong with striking orange color, you must be careful. Lest these colors are not from sugar but is given a red dye. Well, if you already know where the good gemblong, are you prepared gemblong hunting this weekend.

Ingredients

     200 grams of glutinous rice flour
     100 ml coconut milk boiling liquid
     2 tablespoons corn starch
     2 teaspoons water whiting
     1 / 2 grated coconut
     1 teaspoon salt

Gemblong Sugar Cake Recipe Ingredients:

     150 grams of brown sugar
     75 grams sugar
     50 ml of water

How to Make Cake Gemblong:

     Mix all ingredients, knead with warm, pour the coconut milk little by little. Knead until the dots can be formed of chicken eggs and a little flattened.
     Fry in hot oil until browned being, lift, and drain.
     Sugar-coated: boil all ingredients until dissolved, thick, and bubbly. Reduce the heat, put gemblong fried, stir quickly and flat until everything was wrapped sugar.
     Remove and let cool.

Combro

Combro 'oncom in jero' is one of the cassava snacks that many fans. Cassava grated and mixed with grated coconut. Oncom contents of the pan-fried with chili and garlic seasoning. Cassava dough filled with spiced oncom is then shaped and fried flat round. It was certainly tasty, crunchy and delicious. Moreover, added cayenne pepper in it.

If given the cassava brown sugar dough called 'Misro' alias 'fishy in jero' or sweet on the inside. Of cassava and coconut dough is turned out to be made various types combro new genre. As performed by a young mother area of ​​orange groves.

Not only because of its unique and striking, but also offer a variety of fields combro that inspires curiosity. Apparently the mother whose full name Sukowati, located in a frying pan put this shop on the outside and a small glass cabinet displaying a variety of places combro ripe on the inside.

Combronya size smaller than usual combro. Fields on offer was tempting. There's that contain black pepper chicken, cheese, sausages, corned beef, and brown sugar oncom. Interestingly, the shape has changed from the original combropun. There is no longer oval round the triangle slightly convex, rounded like a slightly flattened oval and round cakes. Apparently form as a sign of the filling.

Feel like? Hmmm .. although not too unusual but tasty too. Moreover, pieces of chicken marinated spicy black pepper bite was fitted with a tasty cassava. Blend of cheese and sausage also was tasty-tasty tasty. Requirement is only one, combro multifarious contents of the top is delicious if it is still steaming hot. Savory-scented savory.

Ingredients Combro:

     500 grams of cassava / cassava, peeled and grated
     2 teaspoons salt

Recipe Ingredients Combro Contents:

     200 grams oncom, washing and puree
     1 stalk celery, finely sliced
     3 tablespoons oil for sauteing

Combro Seasoning recipe (mashed):

     4 pieces chili sauce
     2 red chilies
     2 pieces of garlic
     4 pieces of red onion
     salt and sugar according to taste

How to Make Combro:

     Contents: saute ground spices until soft and fragrant. Enter oncom, stir, give 100 ml of water. Cook until soft and the water runs out. Enter the celery, stirring until softened, remove and let cool.
     Mix the grated cassava and salt. Take 1-2 tablespoons of batter, round, trimmed, give 1 / 2 tablespoons of batter in the middle, cover again, form into oval.
     Fry on medium heat until cooked brown, drain. Serve while warm and soft.

Rendang

Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Typical cuisine from West Sumatra, Indonesia is very popular in all societies whether in Indonesia itself or abroad.
In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
Rendang has a respectable position in the culture of Minangkabau society. Rendang has its own philosophy for the people of West Sumatra Minang of deliberation.
There are two kinds of rendang rendang: dried and wet. Normally dry rendang can be kept for three to four months, and is used for ceremonial occasions or guests of honor. Wet rendang, also known as kalio can be found throughout the Padang Restaurant, and can only survive within a month. Rendang is favored by the people especially the lovers of Indonesian cuisine lovers of the desert. Home cooking is very popular field in jakarta. many can be found on the curb this restaurant. and is no stranger to the Indonesian people will taste this dish.

Catfish Pecel From Indonesia

Catfish pecel in Indonesia is the name of a food made from catfish. Usually the question is the dry-fried catfish with oil and then served with tomato sauce and fresh vegetables. Usually consists of fresh vegetables basil, cabbage, cucumbers and beans.

Catfish pecel is an inexpensive and festive food. This food is very popular on the island of Java as an alternative to chicken dishes, especially chicken and generosity fry.Ease price of fish, became one of the attractions catfish among the general public. Catfish can be processed into various food menu, but the menu's most popular catfish is a catfish pecel menu. Here's how to make it:

Ingredients:

4 tail catfish

Refined oil for fry seasoning:

1 tbsp coriander

1 clove garlic

2 cm turmeric

½ tablespoon of salt

fresh vegetables:

2 tomatoes, cut 4

1 cucumber, sliced ​​oblique

6 shoots of basil leaves, take a leaf

8 sheets leaf Poh-Pohan

How to make:

1. Clean the catfish, divide the stomach, and remove the entrails and gills. Wash the fish until they are clean and not slimy anymore.

2. Stir catfish with fine spices. Leave it for ½ hour to allow the flavors to infuse.

3. Heat the cooking oil that much in a skillet, cook catfish, fried over medium heat until slightly dry and cooked, remove from heat.

4. Serve catfish as a side dish of white rice or rice with a complementary chili paste and fresh vegetables.

Pecel sauce Catfish:

5 pieces of red pepper, fried

10 pieces of cayenne pepper, fried

2 tomatoes, fried

4 cloves garlic, fried

2 spring onions, fried

4 pieces of pecans, fried

1 teaspoon lemon juice / juice

1 teaspoon salt

Mix all sauce ingredients in a mortar, mash with a pestle and mortar until smooth.

Complementary fresh vegetables:

Cucumber, basil leaves, tomatoes

Good luck

Vegetable acids

Vegetable acids are a type of vegetable dishes typical of Indonesia. There are many local variations of vegetable acids such as Jakarta acid vegetables, vegetable kale sour, salty fish and vegetable acids.

The materials commonly used are peanuts, young jackfruit, melinjo, star fruit vegetables, squash, string beans, and tamarind. Often also used corn in this dish.

Taste sweet and sour dish that is very refreshing and perfect if combined with other dry side dishes like fried fish. Often these dishes are also served with chili sauce.

This dish still resembles tom yam, which is the cuisine of Thailand, although more acidic vegetables using vegetables instead of seafood.
Original specials Indonesia, here it is the recipe:

Ingredients:
1 bunch of green beans
200 g of peanut
2 pcs of corn
2 pcs squash
1 cup leaves melinjo
1 cup fruit melinjo
3 cm galangal

puree:
10 btr red awang
5 cloves white awang
7 btr Emiri
3 red abe
½ tbsp sam java
2 tsp red ula
1 tsp erasi
salt

How to make:
Onion, garlic, nutmeg, chili, shrimp paste and salt to mashed. Then enter all the spices in the stew. After that enter the corn, peanuts and melinjo until tender. Then enter the squash, string beans, and leaves melinjo. Finally enter the tamarind and palm sugar, stir briefly. Remove from heat.

Porridge marrow

Porridge marrow, want to try something different, we have a recipe that would make you addicted to him.

Suitable as a dessert or a substitute for the staple food.

If you do not know the tricks then puree that you create will clot. so this is her recipe.

material

250 grams of rice flour

1 teaspoon salt

1 liter of dilute coconut milk

sugar sauce

100 grams of brown sugar, comb

Pandan leaves 10 cm

Granulated sugar to taste

100 ml of water

How to make

porridge

Mix the flour, salt, and coconut milk evenly. After it was filtered in order to fine flour tercamput

The mixture was boiled while stirring continued evenly until thickened and popped letup

Remove, let cool

sugar sauce

Mix all ingredients

Simmer over low heat, remove from heat.

Strain sauce to remove the crumbs

Serve the porridge with sugar sauce.

Tips and Tricks

If the slurry to agglomerate, usually because of too much flour or not mixed perfectly.

If want a more savory flavor, dilute coconut milk can be replaced with a more viscous.

More delicious cold.

Ramen

Ramen is a Japanese cuisine noodle soup that comes from China. The Japanese also called chuka soba or ramen as Shina because buckwheat soba or o-soba in Japanese often also means noodles.

Stew noodles results handmade or machine made plunged into a bowl of stew made from various types of stock (usually with pork broth base). In general chasiu, menma, and sliced ​​scallions added on top of noodles as a side dish or flavoring.

One type of ramen packaging famous in his native country tuh Myojo. Myojo is the same reply from the outside plasticity wrote as locally made noodles. Shio Ramen noodle contents include, spices, and oils are packed in plastic bags similar to the same brands of locally made instant noodles Indonesia. But what makes difference, he's there & vegetable broth dry.

Myojo addition, there is another type of ramen that he had Asik, name Tonkotsu & Shoyu. Tonkotshu & Shoyu is a bit special, Cz along with seasoning pork bones. So, for a longer playing to Japan if'm not fat cepet ati "deh chose chose ramen.

For yagn want to try to make your own, here's the recipe:

Ingredients:

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 / 2 cm ginger, chopped

50 g green pepper, sliced ​​lengthwise

100 g beef sukiyaki / meat has beef, thinly sliced

1 liter of water

3 tablespoons soy sauce

1 tablespoon soy sauce

1 / 2 teaspoon pepper

150 g of dried egg noodles

How to make:

# Heat oil, saute garlic and ginger until golden and fragrant.

Insert # paprika, stirring until wilted.

# Add the slices of meat, stir until it changes color and stiff.

# Pour the water, add seasoning. Stir until boiling.

# Enter the dried noodles, cook noodles until tender. Remove from heat.

# Serve hot

or yg pake Szechuan shrimp flavor ramen alias:

Ingredients:

150 g shrimp, peeled, leaving tail

½ tsp salt

3 tablespoons of oil for sauteing

4 pcs of red onion, thinly sliced

1 cm ginger, finely chopped

3 cloves garlic, thinly sliced

2 pcs tomatoes, pour boiling water, remove skin and chop finely

1 tbsp tomato paste

¼ teaspoon chili powder

¼ tsp sugar

¼ teaspoon salt

¼ tsp white wine

1 tablespoon soy sauce

¼ teaspoon pepper

150gr green ramen, boiled until cooked

1 stalk green onion, thinly sliced

How to Make:

1. Marinate the shrimp with salt, let stand for 15 minutes. Heat oil, fry the shrimp until it changes color, set aside.

2. Saute onion, ginger and garlic until fragrant, add tomatoes, tomato paste, chili powder, salt, sugar, wine, soy sauce and pepper powder and stir well.

3. Enter the ramen and shrimp, stirring until the flavors mingle.

4. Lift and serve with a sprinkling of chives.