150 grams of boiled green beans Pearls / pomegranate seeds 50 grams , boiled until cooked 5 pieces of white bread , cut into squares Peeled peanuts , 75 grams , roastedSteamed Glutinous Rice Ingredients : 100 ml of liquid milk 100 grams of white glutinous rice salt to tasteGravy Ingredients : Water 700 ml 200 ml thick coconut milk 1 teaspoon salt 2 pieces of pandan leaves 2 cm ginger crushed 150 grams of granulated sugarHow to make Wedang Angsle :1 . Steamed glutinous until half cooked , remove from heat. Move into a pan of coconut milk . Cook, stirring frequently over low heat until absorbed .2 . Steam again for 15 minutes while stirring occasionally . Remove and let the steam heat is lost .3 . Create a circle the size of marbles . Set aside .4 . Mix coconut milk with salt , pandan leaves , ginger , sugar and water . Cook, stirring frequently until boiling , remove from heat .5 . Put
2 tablespoons of green beans , 1 tbsp pearl , a few slices of bread , a
few balls of sticky rice , 1 tbsp peanut serving glasses .6 . Pour sauce in hot conditions and serve .For 10 cups Wedang Angsle
RUJAK CINGUR
Ingredients :1 . 250 gr cingur ( leather cow's mouth ) , bovine nasal cartilage and skin plus feet can cow .2 . 50 ounces bean sprouts ( clean the edges ) .3 . 1 bunch kale or spinach and vegetable suit many tastes . Better grab leaves4 . 100 gr long beans ( cut into small pieces ) .5 . 100 grams tofu ( fried and diced ) .6 . 100 gr tempe ( fried and diced ) .Ingredients to make the peanut sauce :1 . 100 grams of peanuts ( roasted ) .2 . 200 grams of shrimp paste .3 . 50 grams of brown sugar ( coarse comb ) .4 . 1 banana klutuk / rock ( scarring ) .5 . 5 pieces of cayenne pepper .6 . 1 clove garlic ( fried ) .7 . ½ tbsp tamarind water .8 . Salt to taste .9 . Boiled water to taste .How to make :
First , wash and clean cingur, kikil then boiled until cooked veal stew . then remove and cut into small pieces and kikil, cingur cows according to taste . Next, wash and clean the kale / spinach and green beans and boiled separately between kale / spinach and beans . To boil kale / spinach and boiled beans well so do not be too ripe vitamin content is not wasted and keep it fresh . when finished remove and drain kale / spinach and beans . After that , puree all ingredients are mashed up into like peanut sauce on a hodgepodge . Then cingur neat layout , kikil , fried tofu , tempeh and vegetable stew on a plate before serving . flush on it spice peanut sauce Lastly, serve salad with peanut sauce cingur and cingur salad ready to eat .
SOTO KOYA LAMONGAN
How to Make Soto KoyaMaterial contents :1 tail ( 1kg ) chicken , cut into 2 parts ( thighs and breasts )2cm turmeric , crushed2cm ginger , crushed½ tsp salt4 sticks of leek , finely slicedWater to boil chicken to tasteCooking Oil to tasteIngredients sauce :100 g fresh shrimp , peeled , puree , saute briefly150 grams of milk wipe2 segment ginger , crushed3 cm turmeric , crushed2 cm galangal , crushed15 sheets of orange leaves3 lt of water750 ml of broth ( chicken stew former )Oil for fryingSpices that are :8 cloves of garlic7 cloves of garlic10 grains hazelnut3 tbsp salt3 tablespoons granulated sugarMaterial Koya :200gr prawn crackers , fried2 tbsp fried garlicHow to Make : 1 . contents : boiled chicken in boiling water with turmeric , ginger , and salt until tender . Remove and set aside 750ml boiled water for broth . Fried chicken for a while so rough . Dilated thin slices of chicken meat .2 . Water soto : milkfish put heat water until cooked . Pick up milk , meat puree thorns waste . Enter the back milkfish meat into the cooking water .
fried spices , then enter the water soup . Enter also a smooth shrimp and chicken broth . Boil and cook until fragrant aromas emerge Koya : mashed fried prawn crackers and fried garlic , until it becomes a smooth grain . Store in tightly closed containers that are not easily doldrums Presentation : take the chicken pieces to taste , pour the sauce . Sprinkle with chopped scallion and Koya . Serve with rice , chili sauce , soy sauce and lime juice .
SATE AYAM MADURA
SeasoningChickenPeanutSatayMadura: 3red onions 4cloves garlic 100gpeanuts, fried 2 eggshazelnut salt to taste 150mlbroth 2tablespoons cooking oil
GarlicChilliChickenSateMadura:
4cloves of garlic 10smallpieces ofredchilli salt to taste cooking oilto taste
How to MakeChicken SatayMadura: BeansSeasoning: Mix garlic, onion, peanuts, salt, andpecans,puree. Heat oil, fry untilfragrant, putthe broth, and cook untilthickened. Lift. Combine2 tablespoonspeanut saucewith2tablespoons soy sauce, sataydip, grilleduntil half cooked. Liftandrollbackin theseasoning, grilleduntil cooked, remove from heat.
500 grams of meat cattle 5 scallions, sliced / chopped finely 6 spring onions , finely sliced 2 liters of water 5 pieces of orange leaves 2 stalks lemongrass 1 teaspoon salt ½ teaspoon of sugar Cooking Oil to taste Spices that are:
1 ½ teaspoon pepper round 2 teaspoons coriander 3 cloves of garlic 3 cm ginger 4 cm turmeric 3 cm galangal Java 2 acid segment 5 pieces of beef stew with sweet and savory blackIngredients to make the sauce :
3 pieces of red chilli 2 spring onions 1 tablespoon shrimp paste fried ½ teaspoon salt 1 tablespoon sugar th 100 grams bean sprouts shortHow to Make Beef Rawon :
Boil meat until tender , then remove and cut into pieces . Enter
the back meat that has been cut into pieces into the broth , also enter
lemongrass , scallions , lime leaves , sugar and salt , reduce the heat
, fry
onion until fragrant , enter the seasoning that has been crushed before
, tumislah until fragrant and ripe , and enter into stew meat . Cook until the spices to infuse and mature . Making the sauce : Fried peppers and onions then puree with salt , sugar and shrimp paste . When sufficiently smooth short- enter raw bean sprouts and stir well . Serve rawon and jerked meat sauce and fried bean sprouts , salted egg and prawn crackers .
