universitas budi luhur terbaik di jakarta

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Universitas Budi Luhur Terbaik di Jakarta

Universitas Budi Luhur mempunyai berbagai macam jurusan , terdapat jenjang S1 dan D3unggulan. Perminatan yang ada di D3unggulan adalan Desain grafis, Networking dan Komputer akutansi. UNIVERSITAS BUDI LUHUR juga mempunyai dosen yang berkualitas, sehingga lulusan Budi Luhur insya allah adalah mahasiswa terbaik di Jakarta.
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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