Material
* Beef (brisket) 1kg, diced.
* Eggs salt 5 eggs.
* Water 3 liters.
* Oil for sauteing.
* Basil 1 bunch.
* 1 ounce bean sprouts.
* Cucumber 2 pieces.
* fried red onion for topping.
Seasoning
* galangal 2 vertebra, crushed.
* Ginger 1 vertebra finger, crushed.
* Serai 2 sticks, crushed.
* lime leaves 6 pieces.
* palm sugar to taste.
* Salt to taste.
Spices that
* Kluwak 3 pieces.
* Onion 10 grains.
* 3 cloves garlic.
* Pepper 2 Tbsp.
* Pecan seven points.
Materials sauce
* Chili 10 pieces.
* 5 grains of red onion.
* Salt to taste.
How to cook
* Saute the spice paste. Input galangal, ginger, lemongrass and lime leaves until fragrant
* Put the meat, let sit briefly on the stove (closed). after meat wilt, add water, sugar, and salt.
* Cook until meat is tender and the spices to infuse.
* Serve with egg sauce, chili sauce, basil leaves or the other, bean sprouts and cucumber.
Friday, March 11, 2011
Dendeng Ragi
Material
* Meat 1.5kg lean beef slices lengthwise.
* Coconut older half 2 eggs, peeled and grated coarse.
* Water 1 / 2 liter.
* Oil for frying
Seasoning
* galangal 1 vertebra finger, crushed.
* Leaves greetings 4 sheets.
* 2 stalks Serai.
Spices that
* Onion 15 item
* Garlic 10 cloves.
* Coriander 2 tablespoons.
* Pecan seven points.
* Sugar 1/4kg Java.
* Acid Java 1 tablespoon.
* Salt to taste.
How to cook
* For the spice paste into 2 parts, 1 part of mixed meat and 1 part mixed with grated coconut.
* Ungkep / closed meetings that are mixed seasoning meat, add water, galangal, bay leaves and lemongrass until partially cooked.
* Enter the coconut that has been seasoned. If the water has dried up, add oil fried.
* Stir over low heat until coconut is lightly browned and meat is tender.
* Meat 1.5kg lean beef slices lengthwise.
* Coconut older half 2 eggs, peeled and grated coarse.
* Water 1 / 2 liter.
* Oil for frying
Seasoning
* galangal 1 vertebra finger, crushed.
* Leaves greetings 4 sheets.
* 2 stalks Serai.
Spices that
* Onion 15 item
* Garlic 10 cloves.
* Coriander 2 tablespoons.
* Pecan seven points.
* Sugar 1/4kg Java.
* Acid Java 1 tablespoon.
* Salt to taste.
How to cook
* For the spice paste into 2 parts, 1 part of mixed meat and 1 part mixed with grated coconut.
* Ungkep / closed meetings that are mixed seasoning meat, add water, galangal, bay leaves and lemongrass until partially cooked.
* Enter the coconut that has been seasoned. If the water has dried up, add oil fried.
* Stir over low heat until coconut is lightly browned and meat is tender.
Monday, March 7, 2011
Rice Gandul
Material
* Offal 1/2kg cows, washing with whiting to clean.
* 1 tablespoon lime betel.
* 1 liter of coconut milk 1 whole coconut.
* fried red onion for topping.
Seasoning
* galangal 2 segment.
* Ginger 1 vertebra.
* 2 stalks Serai.
* 2 pieces of bay leaves.
* palm sugar to taste.
* Salt to taste.
* Orange juice to taste.
Spices that
* Onion 10 grains.
* Garlic seven points.
* Pecan seven points.
* Coriander 1 / 2 tablespoons.
* Turmeric fuel 1 vertebra.
Raw Tomato Sauce
* Chili pepper 10 pieces.
* 2 cloves garlic.
* Tomatoes are a fruit.
* Salt to taste.
How To Cook
* Boil the innards with a little salt, galangal, ginger, lemongrass and bay leaves until cooked, so drained diced.
* Stir-fry ground ingredients until fragrant. Enter the coconut milk, stir until boiling.
* Enter the innards stew, sugar and salt until the spices permeate and mature. Sprinkle the fried onions.
* To make the tomato sauce, fried chillies, garlic, and tomatoes and puree as he put the salt.
* Serve with rice on the plate which was covered with banana leaves. Give juice lime juice in sauce and add tomato sauce.
* If you like, can be served with soy sauce.
* Offal 1/2kg cows, washing with whiting to clean.
* 1 tablespoon lime betel.
* 1 liter of coconut milk 1 whole coconut.
* fried red onion for topping.
Seasoning
* galangal 2 segment.
* Ginger 1 vertebra.
* 2 stalks Serai.
* 2 pieces of bay leaves.
* palm sugar to taste.
* Salt to taste.
* Orange juice to taste.
Spices that
* Onion 10 grains.
* Garlic seven points.
* Pecan seven points.
* Coriander 1 / 2 tablespoons.
* Turmeric fuel 1 vertebra.
Raw Tomato Sauce
* Chili pepper 10 pieces.
* 2 cloves garlic.
* Tomatoes are a fruit.
* Salt to taste.
How To Cook
* Boil the innards with a little salt, galangal, ginger, lemongrass and bay leaves until cooked, so drained diced.
* Stir-fry ground ingredients until fragrant. Enter the coconut milk, stir until boiling.
* Enter the innards stew, sugar and salt until the spices permeate and mature. Sprinkle the fried onions.
* To make the tomato sauce, fried chillies, garlic, and tomatoes and puree as he put the salt.
* Serve with rice on the plate which was covered with banana leaves. Give juice lime juice in sauce and add tomato sauce.
* If you like, can be served with soy sauce.
Yeast Beef Jerky
Material
* Meat 1.5kg lean beef slices lengthwise.
* Coconut older half 2 eggs, peeled and grated coarse.
* Water 1 / 2 liter.
* Oil for frying
Seasoning
* Galangal 1 vertebra finger, crushed.
* Leaves greetings 4 sheets.
* 2 stalks Serai.
Spices that
* Onion 15 item
* Garlic 10 cloves.
* Coriander 2 tablespoons.
* Pecan seven points.
* Sugar 1/4kg Java.
* Acid Java 1 tablespoon.
* Salt to taste.
How to cook
* For the spice paste into 2 parts, 1 part of mixed meat and 1 part mixed with grated coconut.
* Closed meetings that are mixed seasoning meat, add water, galangal, bay leaves and lemongrass until partially cooked.
* Enter the coconut that has been seasoned. If the water has dried up, add oil fried.
* Stir over low heat until coconut is lightly browned and meat is tender.
* Meat 1.5kg lean beef slices lengthwise.
* Coconut older half 2 eggs, peeled and grated coarse.
* Water 1 / 2 liter.
* Oil for frying
Seasoning
* Galangal 1 vertebra finger, crushed.
* Leaves greetings 4 sheets.
* 2 stalks Serai.
Spices that
* Onion 15 item
* Garlic 10 cloves.
* Coriander 2 tablespoons.
* Pecan seven points.
* Sugar 1/4kg Java.
* Acid Java 1 tablespoon.
* Salt to taste.
How to cook
* For the spice paste into 2 parts, 1 part of mixed meat and 1 part mixed with grated coconut.
* Closed meetings that are mixed seasoning meat, add water, galangal, bay leaves and lemongrass until partially cooked.
* Enter the coconut that has been seasoned. If the water has dried up, add oil fried.
* Stir over low heat until coconut is lightly browned and meat is tender.
Sunday, March 6, 2011
Brongkos
Material
* Cowhide 1/2kg, boiled and diced 2x2cm.
* Beans 1/4kg, cut oblique.
* Nuts polo 1 ounce, boil until cooked.
* coconut milk 1 / 2 liter of 1 / 2 coconuts.
Seasoning
* Onion 7 grain, thinly sliced.
* 6 cloves garlic, thinly sliced.
* Chili curly 1 ounce, sliced.
* Orange 1 slice of lime, 3 pieces of lime for modern day.
* Galangal 2 segment.
* 3 pieces bay leaf.
* 2 stalks Serai.
* Sugar to taste.
* Salt to taste.
Spices that
* Kluwak 2 eggs.
* Pecan 5 grains.
* 1 tablespoon freshly ground black pepper.
* Turmeric 1 vertebra, puree.
How to cook
* Saute onion, garlic and red pepper until slightly wilted. Add the spice paste until fragrant. Enter the lime, galangal, bay leaves and lemon grass.
* Enter the cowhide, tightly closed until the spices to infuse. Enter the chickpeas and beans Tolo until half cooked.
* Pour the coconut milk, sugar and salt. Wait until boiling.
* Brongkos ready to serve.
* Serve with rice.
* Cowhide 1/2kg, boiled and diced 2x2cm.
* Beans 1/4kg, cut oblique.
* Nuts polo 1 ounce, boil until cooked.
* coconut milk 1 / 2 liter of 1 / 2 coconuts.
Seasoning
* Onion 7 grain, thinly sliced.
* 6 cloves garlic, thinly sliced.
* Chili curly 1 ounce, sliced.
* Orange 1 slice of lime, 3 pieces of lime for modern day.
* Galangal 2 segment.
* 3 pieces bay leaf.
* 2 stalks Serai.
* Sugar to taste.
* Salt to taste.
Spices that
* Kluwak 2 eggs.
* Pecan 5 grains.
* 1 tablespoon freshly ground black pepper.
* Turmeric 1 vertebra, puree.
How to cook
* Saute onion, garlic and red pepper until slightly wilted. Add the spice paste until fragrant. Enter the lime, galangal, bay leaves and lemon grass.
* Enter the cowhide, tightly closed until the spices to infuse. Enter the chickpeas and beans Tolo until half cooked.
* Pour the coconut milk, sugar and salt. Wait until boiling.
* Brongkos ready to serve.
* Serve with rice.
Baceman
Material
* Tripe Iso (beef offal) 1/2kg
* 1 tsp lime betel
* Know 7 pieces
* Tempe 7 pieces
* Cooking oil for frying
Seasoning
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* Galangal 1 vertebra
* 2 pieces of bay leaves
* Ginger 1 vertebra
* 2 stalks Serai
* Java Acid 1 tsp
* Salt to taste
* 2 ounces palm sugar
Spices that
* 12 seeds, red onion
* 12 cloves of Garlic
* Pecan 5 grains
* Coriander 1 tablespoon
How to cook
* Wash the tripe with whiting to really clean.
* Boil the tripe and iso with galangal, bay leaves, ginger, and lemongrass to a boil and remove the water.
* Boiled tripe again iso, tofu and tempeh. Add the spice paste, tamarind, salt and palm sugar.
* Once cooked and the seasonings permeate, remove and drain.
* Heat oil and fry baceman tripe, iso, tofu and tempe.
* Tripe Iso (beef offal) 1/2kg
* 1 tsp lime betel
* Know 7 pieces
* Tempe 7 pieces
* Cooking oil for frying
Seasoning
* Galangal 1 vertebra
* 2 pieces of bay leaves
* Ginger 1 vertebra
* 2 stalks Serai
* Java Acid 1 tsp
* Salt to taste
* 2 ounces palm sugar
Spices that
* 12 seeds, red onion
* 12 cloves of Garlic
* Pecan 5 grains
* Coriander 1 tablespoon
How to cook
* Wash the tripe with whiting to really clean.
* Boil the tripe and iso with galangal, bay leaves, ginger, and lemongrass to a boil and remove the water.
* Boiled tripe again iso, tofu and tempeh. Add the spice paste, tamarind, salt and palm sugar.
* Once cooked and the seasonings permeate, remove and drain.
* Heat oil and fry baceman tripe, iso, tofu and tempe.
Garang Asam
Material
* chicken meat (including bones) 1/2kg, chopped small
* coconut milk 1 / 2 liter, from 1 / 2 coconut
* Carambola wuluh 10 pieces
* Banana leaves
* Chili sauce 1 / 2 ounces
Seasoning
* Leaf 10 sheets greetings
* galangal 3 sections
Seasonings are in puree
* red onion 8 cloves
* Garlic 6 cloves
* Pecan 2 seed
* Pepper 1 / 2 peck sedok
* Salt to taste
Cooking Method
* Boil the chicken pieces together with ground spices and coconut milk until just cooked.
* Pour the mixture into the banana leaf chicken meat, sliced starfruit wuluh,
bay leaves, galangal and chili sauce. Then in the pack.
* Steamed until thick coconut milk and cooked.
* chicken meat (including bones) 1/2kg, chopped small
* coconut milk 1 / 2 liter, from 1 / 2 coconut
* Carambola wuluh 10 pieces
* Banana leaves
* Chili sauce 1 / 2 ounces
Seasoning
* Leaf 10 sheets greetings
* galangal 3 sections
Seasonings are in puree
* red onion 8 cloves
* Garlic 6 cloves
* Pecan 2 seed
* Pepper 1 / 2 peck sedok
* Salt to taste
Cooking Method
* Boil the chicken pieces together with ground spices and coconut milk until just cooked.
* Pour the mixture into the banana leaf chicken meat, sliced starfruit wuluh,
bay leaves, galangal and chili sauce. Then in the pack.
* Steamed until thick coconut milk and cooked.
Soto Kudus
Materials needed:
* Clean, 1 piece of chicken
* Boil, Egg 8 points
* Soun, 1.5 ounces, soak in warm water for 10 minutes.
* bean sprouts 1 / 4 kg, half-cooked stew
* Col 1 / 4 grain, thinly sliced
* Garlic fries for topping
* leaves 4 stalks celery, sliced small
* Coconut oil to taste
* Orange juice to taste
* soy sauce to taste
* Water 3.5 liter
Seasonings:
* ginger 2 segment
* 3 stalks Serai
* Leaf / lime skin 3 cm
Spices that are:
* 2 teaspoon freshly ground black pepper
* Coriander 2 teaspoons
* 10 cloves garlic
* Pecan 10 grains
* Nutmeg 1 / 4 point
* cumin 1 / 2 teaspoon
* Turmeric 1 vertebra, crushed
Spicy Sauce Ingredients
* Chili pepper 1 ounce
* 5 cloves garlic
* Salt to taste
How to Make
* Boil the chicken into 3.5 liter of water until cooked, drain and reserve broth.
* Heat oil in saute spice puree until fragrant and wilted.
* Enter the seasoning into the sauce. Add ginger, lemon grass, leaf / lime skin.
* Fried Chicken until dry then cut into small pieces.
* For the sauce: boil all ingredients, drain and puree. Saute with a little salt.
How to prepare:
* Enter the bean sprouts, cabbage, shredded chicken into the bowl. Sprinkle with soup sauce, sprinkle with
fried garlic and celery leaves.
* As a complement, if desired, add hard-boiled eggs in the split of two parts.
* Add lime juice, chili sauce and soy sauce.
* Clean, 1 piece of chicken
* Boil, Egg 8 points
* Soun, 1.5 ounces, soak in warm water for 10 minutes.
* bean sprouts 1 / 4 kg, half-cooked stew
* Col 1 / 4 grain, thinly sliced
* Garlic fries for topping
* leaves 4 stalks celery, sliced small
* Coconut oil to taste
* Orange juice to taste
* soy sauce to taste
* Water 3.5 liter
Seasonings:
* ginger 2 segment
* 3 stalks Serai
* Leaf / lime skin 3 cm
Spices that are:
* 2 teaspoon freshly ground black pepper
* Coriander 2 teaspoons
* 10 cloves garlic
* Pecan 10 grains
* Nutmeg 1 / 4 point
* cumin 1 / 2 teaspoon
* Turmeric 1 vertebra, crushed
Spicy Sauce Ingredients
* Chili pepper 1 ounce
* 5 cloves garlic
* Salt to taste
How to Make
* Boil the chicken into 3.5 liter of water until cooked, drain and reserve broth.
* Heat oil in saute spice puree until fragrant and wilted.
* Enter the seasoning into the sauce. Add ginger, lemon grass, leaf / lime skin.
* Fried Chicken until dry then cut into small pieces.
* For the sauce: boil all ingredients, drain and puree. Saute with a little salt.
How to prepare:
* Enter the bean sprouts, cabbage, shredded chicken into the bowl. Sprinkle with soup sauce, sprinkle with
fried garlic and celery leaves.
* As a complement, if desired, add hard-boiled eggs in the split of two parts.
* Add lime juice, chili sauce and soy sauce.
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