Es Teh

 

Iced tea or Iced Tea is tea in the refrigerator with the ice cubes, iced tea is often added to taste like jasmine, and fruits such as Cherry, lemon and milk, or arbei. Iced tea is a drink that is often drunk during the day because of the heat, temperatures in warteg, iced tea is often drunk than cold water. Teh tarik is an example of iced tea.

As for the ingredients:

1.6 teabag.

2.1/8 teaspoon baking soda.

3.2 cups of boiling water.

4.1 1/2–2 cups sugar.

5.6 cups ice cubes.

Here’s How:

1. take the large glasses, place the tea bags and add baking soda.

2. Pour into a large glass of water to a boil on top of the tea bag.

3. Glass Lid and let stand for 15 minutes.

4. remove the tea bag and do not ditekan-tekan.

5. pour the mixture into the pot of tea 2 quarts, add sugar.

6. stir until sugar is dissolved.

7. Add cold water into the teapot.

8. let cool, chill in refrigerator and serve with ice cubes.

Nasi Uduk

Nasi Uduk is the name of a kind of food made from white rice steamed with coconut milk and diaron of coconut in the grate, and spiced with nutmeg, cinnamon, ginger, Lemongrass leaves and pepper. The food is then served with fried chips, fried tofu, egg omelet/fried egg which is already being dried, shredded, tempe, fried onions, fried chicken, cucumber and chilli sauce from nuts. These foods are usually more often sold in the morning for breakfast and the evening for dinner.In the evening, usually sold in stalls uduk rice pecel lele, a stall that sells Hor along with its garnish, such as: catfish, carp, grilled and fried chicken, and others.

Ingredients:

• 3 cups rice, wash clean

• 3 pieces of bay leaf

• 2 stalks Lemongrass

• 1 tsp salt

• 1 box (200 ml) coconut milk kara

• water to taste

HOW TO MAKE SAVORY HOR TO USE RICE COOKER:

1. put rice into the rice cooker container, stir the coconut milk kara and water, mix well. Insert a bay leaf, Lemongrass, salt, mix well.

2. turn on the rice cooker to 20 minutes or ¾ cooked, stir briefly and slowly to the coconut milk is blended and then close again. Once cooked, stir then cover lightly until rice tanak. Remove and serve.

As with regular white rice, Hor is also delicious served with a diverse variety of side dishes or other friends of nasi. When the rice cooker to make yellow rice, we can also make it easily.

Es Cendol

 

Cendol is a traditional Indonesia drinks made from rice flour, served with shredded ice and liquid brown sugar and coconut milk. This drink tastes sweet and savory. In the area of Sunda, the drink is known as cendol while in Central Java known as es dawet. Growing popular belief in Indonesia society that the term “cendol“ probably comes from the word “jendol“, which is found in Sundanese, Javanese, and Indonesia; This refers to the sensations perceived when the grain jendolan cendol through the mouth when drinking ice cendol.

Rice flour mixed with green dye is given and printed through a sieve, so that special-shaped buliran. The dye used was originally a natural dye from pandan leaves, but the date has been used artificial food coloring. In Sundanese, cendol is made by way of sifting the steamer rice flour colored with leaf suji with sieve so obtained a oval rounded form taper at one end. In Sundanese, drinking cendol is called ‘ nyendol ‘.

The drink is usually served as a dessert or as food for distraction. According to presented disiang days.

Materials

• 50 g flour sago

• 100 grams of rice flour

• 100 ml water suji

• 200 ml water

• 100 grams of jackfruit ripe, diced 1 cm

• 200 ml thick coconut milk cooked

• 2 sheets of pandan leaves, conclude

• ½ tsp salt

• 150 g brown sugar comb

• 100 ml water

• 500 grams shaved ice

How to make a

1. mix the rice flour, flour water sago, suji, and water into one. Cook while stirring mix until a thick pulp.

2. prepare a medium-size Bowl fill with cold water, strain the pulp sieve the flour with dough cendol. Let it fall into the basin and cendol form freezes.

3. boil coconut milk, salt, and pandan leaves to boil up.

4. boil the brown sugar with 100 ml water until dissolved and thickens. Lift.

5. Presentation: put and stacking solution of sugar, cendol, jackfruit, coconut milk and shaved ice. Serve immediately.

Pecel Lele

 

Pecak lele or commonly called pecel lele in the area with Java is typical food angkringan Java. Pecel lele is a food consisting of dried Fried Catfish and served with sambal chilli shrimp paste or tomato pecak. Pecel lele in addition to inexpensive festive food, turns out it’s quite popular among the public, especially the island of Java, no matter among the low, middle, or top, all sure to like this food.

This food is a great alternative choice of chicken dishes, such as fried chicken.

Materials needed: (portion for two)

• 4 catfish, clear mucous, wash clean, dump the contents of her stomach
• To fry, use cooking oil to taste, but if you want more maximum use of cooking oil which is a bit more or at least the catfish may be submerged at the time FRY)

The seasoning paste:

• 1-2 cloves garlic
• 1 tablespoon coriander
• 2 cm turmeric or finger seruas
• 1/2 tablespoon salt

How to make:

• After smoothing the basic seasonings, anoint the catfish and massages and stir together the delicate seasoning of yesteryear. Let stand a few minutes so that the marinade infuse.

• Prepare hot oil, and FRY until the catfish dry or overcooked.

The Fried Catfish is indeed very fit with Chili bean paste tomatoes. Especially if you like spicy, you can present the Catfish with mango sambal. In addition to Catfish textured soft and savory, spicy flavors will add a distinctive characteristic of the island of Java, coupled with the warm rice delights. There are several types of sambal others that may be suitable also if served with Fried Catfish. All in accordance with our selerak. Good luck.

Mie Goreng

 

Mie goreng (Indonesian: mie goreng or mi goring meaning “fried noodles”), also known as bami goreng, is a flavorful and spicy fried noodle dish common in Indonesia. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goring (fried rice).It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.

 

The main ingredients and seasonings:

• 450 g of wet noodles, flush hot water, drain

• 10 pieces of fish meatballs, Meatball beef, thinly sliced thin

• 4 beaten eggs, add a pinch of salt

• 2 pieces of scallions, finely sliced

• 1 carrot, sliced fruit match

• 5 cloves of garlic, crushed

• 3 cloves of garlic, crushed

• 2 tablespoons soy sauce mashed

• 1 tablespoon dark soy sauce

• Salt to taste

• Pepper to taste

• 1 teaspoon chicken powder, if there

• 125 gram toge, if liked

• To taste vegetable oil

• to taste fried onions for topping

How To Make Delicious Fried Noodle Specials:

1.-the first egg in the fried thin only, finely sliced, then rolled up, set aside

2.-Then heat the 2 tablespoons oil, input two beaten eggs, omelette, stir to blend well, set aside

3.-Then Heat is 3 tablespoons oil, place meatballs, stir–stir well.

4.-then add the onion and garlic, stir well, scrambled eggs earlier and also all the spices sperti sweet soy sauce, salted etc, taste.

5.-the last Insert carrot, noodles, stir–stir well again and last time put toge, stir, lift completed.

Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelized beef curry’. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods.

One of the things that makes the Rendang was always hounded by people is his strong sense of spice and tasty if eaten with hot rice. This cannot be separated from the presence of a wide variety of spices typical of Indonesia such as turmeric, galangal, shallots, Lemongrass, garlic, chili and more. This resulted in a remarkable and distinctive flavor. In addition to the many herbs used in the Recipe beef Rendang, there is a unique facts behind the Recipe beef Rendang which in General Indonesia cuisine uses coconut milk will not last long, and at a certain period of time there will be a change of flavor that is quite striking and cause improper consumption anymore, but it is different with the recipe beef Rendang, because the longer it is stored a Rendang will be more tasty and permeated his seasoning

Ingredients Recipe: Beef Rendang Pariaman

• 1 kg of beef, the pieces to taste

• 1 liter of thick coconut milk

• 1 litre of thin coconut milk

• 2 stalks Lemongrass, mashed

• 4 Kaffir lime leaves

• 2 sheets of turmeric leaf, tied

Subtle Seasoning Recipe Beef Rendang:

• 1 ounce red pepper curls

• 20 cloves shallots

• 10 garlic cloves

• 5 pecan pieces

• 2 cm ginger

• 3 cm of laos

• Salt to taste

How To Cultivate The Recipe Beef Rendang:

1. boil thin coconut milk with spices – seasonings are mixed with turmeric leaf, stalk Lemongrass, lime leaves and. while stirring slowly to keep menerusagar not overcook it to boil.

2. Enter the meat that has been cut into pieces before then stir occasionally. If the coconut milk has begun to dry add thick coconut milk little by little

3. Cook with coconut milk is stirred continuously until it dries up and pull out the oil. It’s good you mengguunakan low heat, it aims not to quickly overcook.

4. Once cooked, beef Rendang is ready for serving in a serving dish.

Es Teler

Es teler is a fruit cocktail in Indonesia. Avocado, coconut meat, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaf (normally in the form of cocopandan syrup), sugar, and a tiny amount of salt.

This concoction, created by Murniati Widjaja, won a competition in 1982 to come up with a national drink for Indonesia

Materials needed:

– 1-3 cut avocado fruit boxes.

– 15 seeds fruits jackfruit are diced.

– 1 coconuts (with) and grab his flesh.

– 250 grams Palm fruit.

–1 can of sweetened condensed milk.

– 1 litre coconut milk from 1 coconut fruit.

– 1 sheet of pandan leaves.

– 1 liter syrup pandan.

–1 packet of jelly Pack.

– 300 ml water.

–150 grams sugar psir.

–Salt to taste.

– And shaved ice to taste.

How to manufacture:

• First prepare fresh fruits that you have cut into pieces according to taste.
• To jelly water unto her, jellies and also white sugar then boil until boiling. After that, put in a mold.
• After the jelly has hardened, you can memarutnya with grated cheese.
• Then prepare thick coconut milk and salt that has been blended into one, then also add pandan leaves to keep the scent produced more delicious.
• Palm fruit Boiled with 75 g caster sugar until done, then remove.
• after that prepare the fruits that have been previously cut into pieces into the bowl, then add the Palm fruit and jelly also grated.
• don’t forget to add Your syrup to taste, then add the grated ice.
• Add also sweetened condensed milk. Es telar is ready to be enjoyed.

How to make Soto Ayam

Soto ayam is a yellow spicy chicken soup with lontong or nasi empit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, commonly found in Indonesia. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add “koya”, a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping

 

Ingredients:

• 1 whole chickens (clean)

• 200 g cauliflower

• 200 grams of bean sprouts (boiled briefly)

• 4 pieces of potato (boiled or steamed, peeled and fried)

• 2 plum tomatoes

• 50 grams glass noodles (soaked in hot water)

• 3 hard boiled eggs

• 2 liters of water

• Fried onions

Seasoning:

• 3 pieces of Orange leaves

• 2 stalks Lemongrass

• 2 pieces of bay leaf

• 1 stalk spring onion

• 25 g galangal

• 2 tbsp cooking oil

The seasoning paste:

• 5 g turmeric

• 4 pieces of pecan

• 15 g ginger

• 3 pieces of onion

• 2 cloves of garlic

• ½ TSP pepper

• 2 tbsp salt

How to make:

• Stir-fry seasoning which is mashed with low heat until fragrant

• Boiled chicken in the pot along with the sauteed spice, galangal, lime leaves, bay leaf, and leaf Lemongrass for at least 30 minutes until the chicken becomes tender. The cooking time can be shortened by using a saucepan presto.

• If gravy is still less tasty adjudication of salt or pepper to taste

• Separate the meat from the bone with a fork and knife

• Re-insert the bones into the gravy in the Pan

• Insert slices scallion

• Gravy needs to be dididihkan back before serving

How to serve:

• In a bowl put the vermicelli, bean sprouts, cabbage, sliced potatoes, tomatoes, and egg and chicken meat

• Flush the boiling gravy soup into Bowl

• Add fried onion and lemon slices on top of it if likes

• Serve with vinegar sauce, sweet soy sauce, crackers and chips.

How to make a Sate Ambal

Sate ambal is typical food from chicken meat originating from the region of Ambal, Kebumen, Central Java.

That makes it different from the sate Ambal sate Madura is his seasoning. His seasoning a bit more dilute, yellow, old, and at first glance look like gravy Padang cuisine. And special seasoning, is made of finely crushed to tempe. The ideals of the sweet–spicy–savory spice fragrance with the scent of patisseries. His Tempe does not feels anymore

Ingredients:

• 1/2 chickens, take the flesh, cut into cubes

• 1 tablespoon sweet soy sauce

• 2 tablespoons cooking oil

• skewer

The seasoning paste:

• 3 grains of red onion, thinly sliced, fried

• 1 slung garlic

• 2 teaspoons coriander, roasted

• 1/8 teaspoon cumin, roasted

• 2 roasted pecans, grains

• 1/2 cm ginger

• 1/2 teaspoon salt

• 1 1/2 teaspoons brown sugar comb

Sauce ingredients:

• 150 grams of tempe, steamed, mashed

• 2 slung garlic

• 5 grains of red onion

• 3 pieces of curly red cabal

• 1/2 teaspoon salt

• 1 1/2 teaspoons brown sugar comb

• 500 ml water

How To Make Sate Ambal (Kebumen):

1. toss together chicken, sweet soy sauce, cooking oil, and fine spices. Let stand 30 minutes.

2. Skewers–chicken skewer on skewers. Burn while the remaining marinade until done dioles.

3. the sauce: puree the garlic, onion, red curly cabal, salt and brown sugar. Add tempeh. Mix well. Pour the water. Cook until done.

4. serve Satay with sauce.

How To Make Corn Patty (Perkedel Jagung)

 

 

Materials :

2 pieces of (combed)

2 pieces of (pounded)

100 grams of wheat flour

2 eggs (beaten off)

2 sprigs cilantro (finely sliced)

1/4 teaspoon chicken bouillon powder

3 pieces of red chili (sliced ​​oblique)

1 tablespoon water

Oil for frying

2 red onions

2 cloves of garlic

1 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon sugar

Procedure :

1. Mix sweet corn, flour, eggs, cilantro, chicken broth powder, red chili sauce, and water. Stir well.
2. Spoon the sweet corn mixture with a ladle into the oil that has been heated in an over medium heat.
3. Fry until golden brown and looks cooked.