Serabi

MATERIALS:

• Santan (coconut 1/2butir) 550cc
• Rice flour (ready to use) 259gram
• Coconut (half old, shredded, steamed) 1/2butir (100gram)
• 1/2sendok salt tea
• The juice of pandan leaves (green dye) 50cc
• syrup of palm sugar
• Boil until boiling:
• Thick coconut milk (from 1/2 coconuts) 500cc
• Brown sugar (comb) 100gram
• Pandan leaves 1lembar
• Salt 1/2 teaspoon
• Seedless jack-fruit (Cut Dadu) 100gram

HOW TO MAKE:

1. Rebus coconut milk, stirring until boiling, Lift off and let the tepid
2. Stir in the rice flour, coconut and salt until blended.
3. Pour warm water pandan and coconut milk little by little while stirring batter and pounded until dough is smooth. Kneading long 30 minutes
4. Prepare a clay pan, heat over a charcoal fire basting with a little oil, pour 2 tablespoons of batter and cook until hollow
5. Cover the pan and cook until done, remove from heat and serve with syrup of palm sugar

Bika Ambon

Materials needed (for the source):

• 1 teaspoon instant yeast
• 75 cc of lukewarm water
• 50 grams of wheat flour sifter

Materials needed (for dough):

• 300 cc coconut milk (1 1/2 coconuts)
• 2 pieces of green onion
• 4 kaffir lime leaves
• 7 eggs
• 225 grams of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 65 grams of flour hunkue
• 50 grams of almonds (sliced ​​thinly to sow)
• pandan leaves to taste

How to make prickly:

1. Stir instant yeast with warm water until dissolved.
2. Stir in the flour, stirring until smooth.
3. Cover the dough with a cloth and leave for 15 minutes to rise.

How to make the dough:

1. Boil coconut milk, pandan leaves and kaffir lime leaves, stirring, stirring until boiling, remove from heat. Note that not to issued coconut oil.
2. Beat eggs, sugar, salt and vanilla until thick and white.
3. Enter hunkue flour into dough starter, while stirring pour beaten eggs and coconut milk alternately in small increments.
4. Cover the dough with plastic, let sit for 9 hours until foamy dough.

How to bake:

1. Provide sand and crushed red brick, flatten and place in a flat baking sheet pan size 6x20x20 cm above it.
2. Put it in a preheated oven with baking hot temperatures up to 180oC (hiss when pouring the batter). Oven door must be closed in order to quickly heat the pan.
3. Pour the batter into the pan, flatten and bake in the oven with the door open until the dough with holes.
4. Sprinkle walnuts on top, then bake again until cooked, remove from heat. Chill and cut according to taste, ready to be served.

Katemak

Material

• 400 grams of beef
• 1 ½ liters of water
• 250 grams sweet potato, cut into pieces
• 1 cob sweet corn, pipil
• 6 grains of red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 3 pieces of red chili, sliced ​​oblique
• 1 tablespoon of salt
• 1 tsp sugar
• 1 ½ teaspoon ground pepper
• 50 grams of boiled cassava cassava leaves, sliced
• 50 grams of pumpkin leaves

How to Make

1. Boil the meat until tender. Remove and cut into pieces of meat. Insert the meat back into the stew broth. Cook again until the meat is tender.
2. Add sweet potatoes, corn, onions, garlic, red pepper, salt, sugar and pepper. Boil until soft and sweet corn flavor and aroma
3. Enter cassava leaves and pumpkin leaf. Cook until all ingredients cooked. Lift off and serve.

For 5 People

Pleing Ayam

Material

1 whole chicken, washed, drained
1 whole lemon, take the water

Puree

10 pieces of red chili
10 pieces of red chili
6 cloves garlic
1 tsp shrimp paste fried
2 tsp salt
1 tsp sugar Asir
3 tablespoons cooking oil

How to make

1. split chicken breasts should not be broken up, press back until chicken is open. Marinate chicken with lemon and subtle trap, let stand for 2 hours.
2. roasted / grilled marinated chicken on hot coals while in the back and forth until fragrant chicken and uneven ripening. Remove and serve.

For 6 people

Soto Banjar

Material

     1/2 tail chicken, cut into pieces
     1 ½ tbsp salt
     2 liters of water
     2 bay leaves
     3 cm ginger, crushed

Puree

     10 grains of red onion
     5 cloves of garlic
     1 tsp pepper grain

     3 cardamom pods
     3 cm cinnamon
     4 grains of pimento
     Nutmeg ½
     100 grams of dried glass noodles, pour hot water, drained
     4 hard-boiled eggs, halved
     6 pieces potato cakes
     1 stalk spring onion, thinly sliced
     2 stalks celery, thinly sliced
     3 tablespoons fried onions, for topping

Complement

     2 pieces of lime, splits
     sweet soy sauce
     diamond to taste

How to make

1. poached chicken with salt, bay leaves, and ginger until tender and cooked through. Lift and shredded meat. Set aside. Boil the broth over low heat for soup broth.
2. saute spices, cardamom, cinnamon, cloves, and nutmeg until fragrant and cooked. Remove and stir into boiling broth enter. Bring to a boil once again.
3. set diamond, glass noodles, cakes, eggs, and shredded chicken in a bowl. Pour the hot soup broth. Sprinkle green onions, celery, and onions fried. Give soy sauce and lime juice.

For 8 people

Botok

Material

• 3 piece out
• 3 pieces of tempe
• shrimp and anchovies to taste
• banana leaves are good
• 1/4 cup lamtara (petai china)
• 1/4 cup coconut

Seasoning required

• 5 pieces of green chillies
• 5 pieces starfruit
• 1 piece of red pepper
• 2 tomatoes
• 10 pieces of cayenne pepper
• 5 spring onions
• 3 cloves of garlic
• 1 kaffir lime leaves
• 1 piece kencur
• salt, sugar and flavoring to taste

How to make

1. and tofu cut into small square pieces of boiled until cooked then removed and drained.
2. all ingredients except mashed green chillies, cayenne pepper, tomatoes, sliced starfruit small (about 1/2 cm).
3. small fish are washed, shredded coconut lengthwise, cut the shrimp in half.
4. all mixed into one, including lamtara, sprinkled salt and flavoring.
5. wrapped in banana leaves and steamed until cooked.

Bubur Pisang Kenari

Material

• 6 pieces of plantain, select the mature
• 1 1/2 liter of milk from 1 coconut
• 250 grams of rice flour
• 200 grams of sugar
• 2 pandan leaves, nodes
• 75 grams of walnuts, roughly chopped
• 1/2 tsp salt

How to Make

1. Peel the plantains and then cut into small pieces. Mix bananas with half the coconut milk, then process in a blender until smooth. Set aside.
2. Dissolve the rice flour with the remaining coconut milk until it becomes a smooth dough. Mix the banana mixture and stir well. Add sugar and pandan leaves. Cook, stirring frequently, until the sugar is crushed and cooked porridge bubbling.
3. Add walnuts and salt, stir briefly and remove from heat.

For 6 People

Sate Bandeng

Material

1 whole milk-fish, medium
4 tablespoons oil for sauteing

Puree

7 grains of red onion
4 cloves garlic
4 pieces of curly red chili
1 ½ tsp coriander
½ tsp cumin
2 cm galangal
2 cm turmeric

50 grams medium coconut, grated, roasted
1 tbsp sugar
30 ml water tamarind
2 eggs, beaten off
100 ml thick coconut milk
Banana leaves for wrapping
Bamboo for clamping



How to make:

1. clean milk, then broke his tail bone. Pull out the backbone of milk through gills hole. At-o'clock so that the meat apart from his skin, then remove the meat with the help of a small spoon. Minced milk fish, then roasted over low heat until slightly small. Set aside and puree.
2. heat oil, saute ground spices until fragrant and cooked. Enter roasted fish, roasted coconut, salt, sugar, and tamarind water. Stir well, remove from heat, let the fumes dissipate. Add the eggs and coconut milk and stir well.
3. insert the contents of the dough through the holes with the help of piping bag gills until the body is full of fish. Milk-fish flops with bamboo, tied with bamboo. Close body fish with remaining dough, then wrap the fish in banana leaf. Bake on hot coals, while back and forth until soft and fragrant. Remove and serve.

For 4 people

Aunuve Habre

MATERIALS:

• Taro leaves to taste
• 1 tail tuna, wash, cut into pieces
• 1 tablespoon of salt
• 1 teaspoon tamarind, dissolved in 50ml of water, strain

 
HOW TO MAKE:

1. wash taro leaves and steamed until tender. Set aside
2. coat the fish with salt and tamarind juice. Let stand for 15 minutes. Wrap fish with Daunt pedestal, and then steamed until cooked. Lift.

FOR 4 PEOPLE

Martabak Aceh

Material

• 3 eggs, beaten off
• 250 grams of wheat flour
• 300 ml of water
• 50 grams of margarine, melted
• 1 tablespoon margarine for sauteing
• 1 whole onion, thinly sliced
• 3 cloves garlic, finely chopped
• 150 grams of wet shrimp, peeled and roughly chopped
• 150 grams of boiled chicken meat, cut into small pieces
• 1 stalk spring onion, thinly sliced
• 1 stalk celery, thinly sliced
• 100 ml of water
• 1 tsp salt

How to make

1. Skin: Mix eggs with flour and water. Stir until the dough is smooth and slippery. Add liquid Margarine, and mix well.
2. heat griddle, omelet made ​​with a diameter of 20 cm, set aside.
3. contents: heat margarine and saute onion and garlic until soft and fragrant. Enter chopped shrimp, boiled chicken, leeks, celery, water, and salt. Stir well and cook until the water receded, lift.
4. grab a piece of omelette, put 2 tablespoons of the content on it, roll it and fold both ends.

Pisang Ijo

Ingredients:

• 50 grams of rice flour
• 1/2 teaspoon salt
• 300 ml of water
• 100 ml of suji leaf water
• 3 drops of green dye
• 175 grams of rice flour
• 5 pieces of plantain
• shaved Ice
• red syrup

Sauce Ingredients:

• 650 ml coconut milk
• 50 grams of flour tepung
• 75 grams sugar
• 1 sheet of pandan leaves
• 1/4 teaspoon salt

How to Make:

1. Stir in the rice flour, salt, water, water suji leaves, green dye and boil, stirring until boiling, remove from heat.
2. Add the rice flour and stir and stir again until smooth (not sticky). Tipiskan dough, Wraps on bananas shut.
3. Steamed banana for 20 minutes. Remove and set aside.
4. Boil the sauce ingredients to a boil, remove from heat and let cool.
5. Cut the green bananas, pour the sauce, shaved ice and red syrup.

for 5 people

Bolu Lapis Surabaya

MATERIAL YELLOW :

• 10 egg yolks
• 125 gr Refined Sugar
• 125 gr margarine, beat until melted
• 50 grams of wheat flour proteins are being
• 20 gr flour cornstarch
• ½ tsp Vanilli

 
MATERIALS CHOCOLATE :

• 10 egg yolks
• 125 gr Refined Sugar
• 125 gr margarine, beat until melted
• 40 gr flour proteins are being
• 15 g cornstarch
• 15 g chocolate powder
• ½ tsp chocolate pasta
• ½ tsp Vanilli

spread :

• Strawberry jam / jelly pineapple taste
• Butter cream or ready-made taste

HOW TO MAKE :

1. Beat the egg yolks, sugar and Vanilla until fluffy.
2. Enter the flour mixture little by little, then add margarine and stir gently until blended.
3. Pour the batter into the pan, then bake in the oven until cooked. Lift.
4. Do the same thing for the chocolate dough.
5. Once cool, rub each piece cake with strawberry jam / pineapple jam / butter cream until smooth, then collated into 3 layers (yellow, brown, yellow). Cut according to taste.
6. Lapis Surabaya ready to serve.

Rendang

Meat Rendang is better served if the meat is tender. In order to easily soft meat, try the meat boil then crushed.
   

Meat Rendang Recipe Ingredients:

• has 500 grams of beef, cut into pieces
• 1000 ml thick coconut milk
• 1000 ml of liquid milk (condensed milk 3 eggs and liquid from coconuts)
• 2 stalks lemongrass, crushed
• kaffir lime leaves 5 ​​pieces
• 1 sheet turmeric leaf, torn
• kandis acid 2 pieces

Smooth Rendang Meat Seasoning Recipe:

• red chilli 250 grams
• 4 cloves garlic
• 10 grains of red onion
• ginger 1 cm
• turmeric 2 cm
• 4 cm galangal
• salt to taste

How to Make Meat Rendang:

1. Boil the liquid coconut milk, lemongrass, lime leaves, turmeric leaf, tamarind, spices cooked until boiling. Insert meat that has been cut into pieces, and cook again until thick coconut milk.
2. Enter the thick coconut milk. Cook until almost dry. Stir until browned and greasy rendang.
3. Serve.

Serves 6

Combro

Ingredients:

500 g manioc / cassava good butter, peeled and grated 1 tsp salt

Contents:

150 g oncom, puree
5 stems chives, finely sliced
3 tablespoons vegetable oil

Puree:

• 2 pieces of red chilli
• 3 pieces of cayenne pepper
• 2 cloves garlic
• 2 spring onions
• 1 cm kencur
• 1/2 tsp salt
• 1/2 tsp sugar

How to make:

1. Mix the grated sweet potatoes with salt until blended.
2. Contents: Heat oil, saute ground spices until fragrant.
3. Enter oncom and chives, mix well and dry. Lift.
4. Take 2 tablespoons of sweet dough, fill with 1 teaspoon full of dough contents. Rounded oval shape.
5. Fry in hot oil until golden brown and more.
6. Remove and drain. For 12 pieces
7. Note: Oncom can be replaced with tempeh or tofu, to taste

Pempek

MATERIALS:

• 500 grams of meat or fish mackerel cork (choose a completely fresh)
• 10 tablespoons ice water
• 2 1/2 tablespoons flour
• 150 grams of flour
• 2 teaspoons of salt
• 1/2 teaspoon MSG

HOW TO MAKE:

1. Puree the fish with a sieve until smooth.
2. Enter the ice water, MSG, and salt. Stir until sticky. Add flour and starch while diuleni to no longer stick to the hands.
3. Shape the dough according to the type pempek.

TIPS:

1. The more fresh fish, the better the results pempek you create. Try to keep it in the refrigerator or freezer
2. Many variations pempek existing recipes. To remember, the more liquid (water), the more starch to be added. Typically, the results become more supple.
3. If you have difficulty forming pempek, coat your hands with flour.
4. Pempek always fry in hot oil so pempek no glue on the bottom of the pan. Good at all if you use a pan with a teflon material. Fry pempek should not take too long so as not to rupture and explode.

Lumpia

MATERIALS:

• 100 grams of carrots, peeled and cut into thin
• 100 grams of bean sprouts, cleaned
• 100 grams of bamboo shoots, cut thin
• 75 grams of shrimp meat, chopped
• 100 grams of chicken meat, chopped
• 25 grams of garlic, finely chopped
• 25 grams onion, finely chopped
• 25 grams of leaves pare, finely chopped
• 1 tablespoon soy sauce flavor king
• 1 teaspoon oyster sauce
• Pepper and salt to taste
• 20 sheets of skin lumpia
• butter for sauteing
• Oil for frying

 
HOW TO MAKE A SHRIMP vegetable spring rolls:

1. Heat the butter, saute until aromatic spices. Then enter the shrimp, chicken.
2. Once the chicken was a bit overcooked, enter the other vegetables.
3. Cook until the vegetables are cooked, tender chicken meat and taste.
4. If it is bad enough, remove from fire and let cool.
5. Take skin, enter the content as much as 2 tablespoons lumpia.
6. Fold left and right and roll. And so on until the dough runs out content.
7. Fry until yellow-brown, and remove from fire and drain.
8. Lumpia vegetable shrimp, ready to serve.

Sate Lilit

Ingredients:

• 250 grams of meat snapper, mashed
• 100 grams of toasted coconut shavings
• 1/4 teaspoon tamarind
• 1/2 teaspoon black pepper, ground coarse
• 1/2 teaspoon brown sugar comb
• 2 tablespoons oil for sauteing
• Citronella rod for thrust

Spices:

• 2 large red chilies, seeds removed
• 2 pieces green chili, finely chopped
• 3 garlic slung
• 6 grains of red onion
• 1 cm turmeric, burned
• 1 cm ginger
• 3 eggs pecans, toasted
• 1 teaspoon coriander
• 1/2 teaspoon shrimp paste, burned
• 1 1/4 teaspoon salt
• 1/4 teaspoon of sugar

How to make:

1. Stir all ingredients with spices until smooth.
2. Take a little dough. Glue the stem lemongrass. Shape like a blotter.
3. Burn the coals until cooked. 

For 12 skewers

Rawon

Ingredients:  

• 300 grams of lean beef rather
• 100 grams short sprouts, washed
• 2 bay leaves
• 4 pieces of orange leaves
• 1 stalk lemongrass, crushed
• 2 cm galangal / laos, crushed
• Salt and pepper to taste
• 6 cups of water

   

 Spices that are:  

• 4 grains of red onion  
• 2 cloves garlic  
• 4 items hazelnu 
• 3 pieces of beef stew, take it  
• 2 pieces of red chilli

How to Make:

1.      Cut small squares of beef.
2.      Heat 2 tbsp oil, sauté the crushed spices until fragrant with lemongrass, galangal, bay leaves and lime leaves. Add salt and pepper to taste.
3.      Then, in a pot that has been filled with 6 cups of water, put chunks of beef and spices are mashed, boiled until cooked and tender beef. When the water dries up, add more to taste.
4.      Serve with bean sprouts sprinkled on top and decorate with short orange leaves.

For 3-4 people.

Soto Betawi

MATERIALS:
• 1/2 kg beef typical
• 1/2 kg beef offal
• 200 ml coconut milk Kara
• 11/2 liters of water
• 2 bay leaves
• 2 stalks lemongrass
• 1 vertebra ginger
• 1 vertebra laos

 
REFINED:
• 10 shallots
• 1 teaspoon pepper

HOW TO MAKE A SOTO BETAWI:
1. Boiled beef and beef offal until tender in 1 1/2 liter of water.
2. Saute the spices with fried yak min, put in a stew of meat,
add coconut milk Kara, give salt after boiling, remove from heat.
3. Serve with sliced ​​tomatoes, lemon, celery, fried onions and chips.
4. Rate of cayenne pepper sauce.

For 5-6 people

Bingke Berendam

Because this cake using a little flour, mixing dough becomes difficult. Therefore, first dissolve the flour with a little milk. Once dissolved, then add to the batter. 
 Materials:

• 4 eggs
• 60 grams of sugar
• 50 grams of cake flour
• 100 ml sweetened condensed milk white
• 1/4 teaspoon salt
• 150 ml of water

Processing Method:

1.      Stir in the flour, sweetened condensed milk, salt, and water until blended. Set aside.
2.      Beat eggs and sugar dissolve sugar origin.
3.      Add sweetened condensed milk solution while stirring.
4.      Pour into baking pan diameter 18 cm, height 4 cm were smeared with margarine and covered with baking paper.
5.      Oven 1 hour 40 minutes with a temperature of 160 degrees Celsius.

For 10 pieces