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.

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.

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.