Sop Buah

Drinks are very fresh and challenging it is served in a large bowl made ​​of white ceramic, making it tempting. his name is one tavern buah.Salah soup fruit soup, which was bombed a lot of people are Sop Fruit carts Mas Agus. Fruit is served quite diverse, such as apples, guava, melon, dragon fruit, star fruit, grapes, strawberries, guava and many more.

The fruits were cut in small sizes and mixed in one container. A container may consist of from six to five kinds of fruit. But, if you just want a favorite fruit in it, you can ask directly on penyajinya.

Fruits packed in large plastic cup, add ice cubes and sugar liquid. For the presentation of fruits, is not much different from other fruit soup or fruit ice. But, what makes Soup Fruit tompel Kang has many loyal fans is gravy soup made ​​from the fruit processed into juice. Soup fresh fruit juice, this sauce can be directly refreshing the esophagus, and make the tongue addicted.

Fruit Soup Recipes

Ingredients:
100 g grapes
100 g apples
100 g strawberries
100 g red meat watermelon
100 g of canned mandarin oranges
A young coconut, dredge meat
300 ml of coconut water
100 ml of sugar syrup
4 tablespoons cream powder
Sweetened condensed milk
Ice cube / crushed ice

How to Make:
*. Halve the grapes apart each into 2 parts. Peel apples, sliced ​​1 cm dice. Halve strawberries apart anyway.
*. Dredge meat pieces of watermelon with scraper to form balls of a marble. Drain the mandarin oranges perendamnya of water, set aside.
*. Place fruit mixture in the serving bowls, pour the coconut milk, add sugar syrup, cream powder, and sweetened condensed milk (to taste). Add ice cubes / crushed ice, and serve.

A little note:
Can also use mineral water or soda water to replace the young coconut water. Fruits can be selected according to taste. Good luck Sop Fruit.

Martabak

Martabak a dish commonly found in Saudi Arabia (especially in the Hijaz), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on the location, name and martabak composition can vary.

In Indonesia there are two types martabak, namely martabak sauce made ​​from a mixture of eggs and meat as well as sweet or martabak martabak bright moon which is usually filled with chocolate. In contrast to martabak eggs, sweet martabak is a kind of cake or butter sandwiches are commonly eaten in a relaxed moment as a snack. In Malaysia, martabak sweet (that are recognized as Apam Behind) is often used as a breakfast dish with a glass of tea tarik.Dialah one among the Indian youth who successfully modify martabak from the original recipe. This is to suit the tastes and habits of people in Indonesia, particularly the Javanese, who generally likes to eat vegetables and not too fond of eating meat in excess.

Until recently, type martabak eggs that can be found in almost all corners of Indonesia is the result modifikasi.Martabak today has become the food / snack favorite of school children, and even recommended by parents to their children, because it is seen as a safe snacks, healthy and nutritious. As has become common knowledge, that foods that have been close to the people; in fact have been infiltrated by harmful chemical substances.

Martabak also been recommended by several reputable schools to serve as one of the HEALTHY MENU in the school program, on a regular basis.

Martabak also favored by adolescents and adults. Even martabak often presented as one of the main menu in a variety of non-formal events, such as the birthday of children, wedding receptions, activities of the office / factory, teaching, social gathering and so forth.

Recipes Martabak

Ingredients

     300g plain flour
     500g fresh milk
     1 package dry yeast bread
     1 packet of baking powder
     3 eggs
     50g sugar
     1 teaspoon salt
     butter for frying

Contents / Supervisor

     grated cheese
     Brown grains (meses)
     Coarse crushed peanuts.

How to make it

     All the ingredients are mixed and stirred.
     Prepare the griddle / pan (diameter lk. 25cm) and heat the butter and heat until liquid.
     Reduce heat. Pour the mixture and wait until half cooked (time is short, it appears the steam out of the surface)
     Sprinkle the contents of / supervisor according to taste.
     Once cooked (lk. half a minute) lift and remove cake from pan.
     Fold pastry up to form a half circle. Cut into pieces. Serve.

Siomay

Siomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai. In the dialect of Beijing, is also written as a food, and also read shaomai. Siomai skin is similar to the dumpling skin. This food is said to have originated from Mongolia Dala.Dalam Indonesian cuisine there are many different types of meat for the variations siomai based on the content, ranging from mackerel fish siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. Siomai is also no longer covered with the skin of the wheat flour.

Chicken eggs and vegetables such as potatoes, bitter melon, and cabbage to the content or no content is also served in the plates together siomai. Know meatballs (know the content) is also included into the type of siomai.

Siomai (siomai Bandung) was served after the peanut sauce made ​​from peanuts are crushed and diluted with water. Seasoning for sauces such as chili beans, sugar, garlic, salt, and vinegar or lemon juice. As presented, siomai be given additional soy sauce, chili sauce bottle, or tomato sauce.

Should not be fried dumplings or steamed, given the chicken broth and a sprinkling of sliced ​​green onion was really fresh. Especially this one wearing dumplings with chicken and shrimp combination. Guaranteed it's no less delicious.