Indonesian Original Recipes

Ingredients:
250 gr/ 10 oz tempe
250 gr/10 oz tofu
Oil to deep fry (approx. 150 ml)

For Marinade:
1 clove or 2 cloves small garlic
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp salt or to taste
100 ml cold water

Directions:

Fried Tempe:
Slice the tempe & tofu in 1cm thinly rectangular shapes or as desired. Put aside.
For Marinade : Grind garlic, koriander & salt in a mortar / grinding stone and grind until smooth.
Add 100 ml cold water. Stir to mix. Try the taste & add more salt if necessary.
(The above step is necessary to get the optimum saltines.)
Soak the tempe & tofu in the mixture one by one with your hand. Make sure both side are marinated well. Put aside for 15 minutes..
Heat enough oil in a frid-pan on a medium heat.
Deep-fry the sliced tempe then tofu in a hot oil until gold brown. Pat-dry with kitchen paper if necessary. Serve hot.

Healthy Drinks Sekoteng Seaweed is suitable when his cold. The rainy season is the most cool if you enjoy a warm drink in the afternoon. Well, you can serve drinks sekoteng this seaweed. javanese mostly make this drink.

ingredients:
100 grams of fresh seaweed
150 g pineapple, cut fan
100 grams and fro, boiled
150 grams of sugar
1/8 teaspoon salt
150 grams of ginger, burnt, crushed
3 cm cinnamon
1,500 ml of water

How to make:
- Boil the water, sugar, salt, ginger, and cinnamon over low heat until fragrant. Remove and strain.
- Bring to the boil again with kolang forth. Cook until done.
- Enter the pineapple. Stir well. Cook until half wilted. Lift. Add seaweed.
- Serve warm

Ingredients:
500 gr diced goat meat

dip seasoning
50 grams half-ripe pineapple fruit, finely grated
100 gr Peanut, Fried and puree
2 tablespoons sweet soy sauce

soy sauce
10 red Chillies Rawit
10 Shallots, thinly sliced
2 pieces of red tomatoes, cut into rough
5 tablespoons sweet soy sauce

How to make:

1. Combine all seasoning ingredient dye, stir well and set aside
2. Stick a meat goat (should diselengi lard) with a skewer.
3. Dip to coat with grated pineapple and peanut sauce.
4. Grilled over charcoal until done.
soy sauce
5. Coarse chili grind. Put on a plate with soy sauce, red onions and tomatoes.
6. Serve the fried goat satay with soy sauce.

ingredient

500 grams Beef has deep, diced
200 ml sweet soy sauce Bango
2 tablespoons oil for sauteing

spices
5 grams Tamarind
4 items Shallots
3 cloves of Garlic
3 cm galangal
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
50 grams of red sugar, finely combed
2 teaspoons coriander


How to cook
Ouch average meat, spices, soy sauce and cooking oil Manis Bango. Let stand for 2 hours.
Jab skewers in satay.
While spread with remaining seasoning grilled until cooked.

ingredient
1 pack (2 pieces) dried egg noodles, boiled until cooked then drain and add 1 tablespoon of cooking oil and stir
5 grains of toasted pecan
4 cloves Garlic
Bango soy sauce 2 tablespoons Savory Spicy Sweet
1/4 teaspoon white pepper powder
1/4 teaspoon salt
1 teaspoon Sugar
5 grains beef meatballs, beef
100 grams Shrimp or Prawns peeled pancet
200 grams of cauliflower, cut into
200 grams of mustard green / caisim, cut into pieces
Leaf stalks 2 onions, cut into 1 cm round
Leaves 1 stalk celery, cut into rough
1 packet of flavoring
Chicken 2 eggs, beaten
5 tablespoons of Cooking Oil

How to make
Saute ground spices until fragrant and cooked well, then enter the meatballs, shrimp, stir-fry until it changes color then add the eggs. Once the eggs are cooked, insert vegetables, flavoring, salt, and sugar.
Add noodles and soy sauce. Stir until the noodles evenly with seasoning.

ingredient
1 whole chicken that has been cut into pieces
6 cloves of Garlic
2 cm Ginger
1 Citrus fruits NipisMinyak for frying
2 tbsp kecapmanis
salt to taste


Chili seasoning:
1 ½ ounces of Red Chillies
5 pieces Onion
1 clove Garlic
salt to taste
Java AirAsam taste
sugar to taste
Oil for frying


How to Make
1. Puree garlic, ginger and salt. Marinate chicken with the lime juice and give.
2. Let stand about 10 minutes so the flavors to infuse into the chicken meat.
3. After that fried chicken until cooked. Set aside.
4. Minced red pepper along with the onion, garlic and salt.
5. Fried chilli is grinded, add the juice of tamarind chutney and soy sauce Bango.
6. Combine chicken that has been fried in chili-fried, stir to blend well with the chicken chili. Remove and serve.

Ingredients soup:
1 tablespoon cooking oil
1 tsp sesame oil
3 cloves garlic, crushed
2 cm ginger crushed
1 liter chicken stock
salt and pepper to taste
100 g button mushrooms, sliced
2 carrots, sliced ​​according to taste
50 grams suun, soak water until soft
1 sheet of bean curd, cut into pieces, soak water


Ingredients fill:
1 piece of tofu, mashed
200 grams of mackerel fish, mashed
1 tbsp corn starch
1 egg white
salt, pepper, and sugar to taste
1 tbsp sliced ​​celery
to taste oil, for frying

topping:
Sliced ​​scallions

INGREDIENTS 1
75 g Nuts Long,
75 gr Pumpkin Siam,
1 pcs Young Corn
1 pcs Sweet Corn
50 grams Peanuts
75 gr Melinjo
3 pcs Red Chili
3 cm galangal
3 lbr Leaves Greeting
75 gr Acid Young
1000 ml water
5 tbsp Sugar
3 tsp salt

seasoning:
7 pcs Shallots
3 cloves of Garlic
3 pcs Red Chili
50 grams Peanuts

INGREDIENTS 2 (soak and stir):
25 gr Tamarind
100 ml Hot Water

HOW TO MAKE A VEGETABLE ASEM:
1. Boil water and add Iengkuas, bay leaves, young sour, salt, sugar, and cook until boiling seasoning.
2. enter all INGREDIENTS  (1 & 2), and cook until done.
3. Serve in warm.