Culinary

Nasi Gandul served on a plate lined with banana leaf and warm rice is doused chops brown gravy which of course it feels good, really entertaining rame our bodies are in a condition to achieve a result of hard work. Nasi Gandul virtually Rawon similar taste but is not, nor like stew. So like who?

Food typical of the town of Pati, Central Java is indeed a culinary mainstay lovers who always want to experiment try different cuisines typical of East coast of Central Java, Indonesia, saw a pool of sauce that served on a plate so fresh appetite will naturally increase.

Materials
1 kg of beef (which take part in, viscera)
10 cloves garlic, mashed
2 tsp coriander, roasted
4 cm kencur, crushed
4 cm ginger, crushed
1.5 tsp salt
3 / 4 tablespoon granulated sugar
1 tsp white pepper
4 tablespoons soy sauce
1 500 ml coconut milk from grated coconut 1 point

Method:
Boil beef until tender. Cut into pieces the size of 1 cm.
Heat oil. Saute garlic and ginger until fragrant kencur. Add salt, sugar, white pepper and soy sauce, stir well.
Pour coconut milk and cook, stirring until boiling.
Insert the meat, cook until the spices to infuse.

Purwodadi Region, Central Java, Indonesia is famous for cooking the frog. If the Purwodadi swike should not eat, especially swike gravy. Materials processed are frog legs, with herb seasoning, ginger, garlic, Tauco, soy sauce, pepper, sugar, salt, and chopped celery sticks. When eaten fried garlic sprinkled on top.

Indonesia is mentioned in the Wikipedia is a typical food Pecel Madiun, East Java, Indonesia. Cuisine which is a blend of boiled vegetables such as spinach, bean sprouts, long beans, basil ( Kemanngi leaves ), leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered, the main ingredient of chilli pecel is peanuts and cayenne pepper mixed with the material such as kaffir lime leaves, onion, sour java, pepper and salt, Pecel seasoning can be presented with various makana as a complement that can not be separated, for example in vegetable stew, all kinds of grilled and fried foods.

Materials Required To Make 'Sambal Bumbu Pecel Kemangi':
* Red chili 2 pieces
* 10 cayenne fruit
* 250 grams of peanuts
* 2 garlic cloves fried briefly
* kencur first knuckles
* 2 sheets of orange leaves
* Javanese palm sugar or brown sugar 2 tablespoons
* java acidic water 3 tablespoons peace
* 5.1 teaspoon salt

Sambal Bumbu Cooking Guide Pecel The Gradual:
* Peanuts are fried until cooked
* Grind spices and nuts until smooth and flat
* Before serving brewed with hot water to dilute
* Add leaves Kemangi, Kemangi leaves served as food decoration.

Pecel is the typical food Madiun East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is that, if a salad using mayonnaise as a topping, then use sambel pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. In addition pecel also usually served with warm white rice plus chicken or jerohan (colon chicken / beef). Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of the sting of this cuisine.

To present the style of the town of Madiun pecel Rice was at least there are four components that must be considered.

Food Ingredients:

- 300 grams of fried peanuts, finely crushed may be neither.
- 4 red chilies
- 10 cayenne
- 5 cloves garlic
- 3 teaspoons shrimp paste
- 20 pieces of kaffir lime leaves, discard the bones leaves
- 2 teaspoon salt
- 80 grams of sugar Java / brown sugar
- 10 grams java acidic, add 3 cups dip in the SDK eating boiled water
- 2 tablespoons cooking oil
(I'd rather not use because it will damage the flavor kencur sauce that we make later on!)

Sambal Pecel Cooking Method:
1. Heat oil and saute the red pepper, cayenne pepper, garlic and shrimp paste until visible wilting.
2. Blend the ingredients and stir kaffir lime leaves, salt and sugar Java.
3. Enter the nuts that have been fried earlier. Mix well cooked add water and tamarind water, mix well.

Shaomai or dumplings are one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese is called siu maai, and also read shaomai. Shaomai skin was similar to the dumpling skins. This food is reputedly derived from Inner Mongolia.

[SUARAMERDEKA, KORAN] ~ In October 2008, he received an award from MURI [World Record Museum, Indonesia] as the first person to create smoke salted eggs. Once the spread of news about the delights of this smoke salted egg until it becomes one of the coveted cuisine of Semarang, Central Java and even outside. Not surprising if the product is labeled 'Eltama' is now available in large supermarkets and small with the average price almost doubled the price of regular salted eggs.

jogjakarta typical foods of the countries of Indonesia, located on the island of Java

on this happy occasion I want to present to you all the Muslims of typical food choices on this special day,
typical foods of Indonesia is called opor ayam!
dish must be available when Idul Fitri arrived.
let's try it!


Material:

1 chicken, cut into pieces
750 cc of coconut juice from coconut 1 (weak)
Java 2 tsp sugar
1 stalk lemongrass crushed
3 lime leaves
4 tbsp cooking oil


Spices are blended:

5 red onions
3 cloves garlic
5 points pecan
1 rounded tsp pepper
1 tsp coriander
1 cm laos / galangal
2 tsp salt
2 tablespoons cooking oil

How to Make:

Heat 4 tbsp oil in a skillet. Fry chicken pieces until half cooked, lift the drain.

Use 2 tablespoons of cooking oil new and heat over medium heat in a fairly large skillet.

Saute until spices are fragrant mashed.

Pour coconut milk, beat in sugar, lemon grass and lime leaves. Bring to a boil.

Finally, enter the chicken pieces are fried half-baked. Simmer until chicken is tender and sauce thickens slightly.

Ready to serve

Material:

1 kg beef, cut to taste.
Coconut 2 pcs, take juice
Galangal 1 vertebra.
1 tsp lemon grass.
2 sheets of turmeric leaf.
salt, sugar to taste,

Subtle seasoning:

Onion 15 pcs.
5 pcs garlic.
Coriander 1sdm
Turmeric 1 vertebra.
Minced red chilli 100 grams.


How to make:

Stir-fry seasoning smooth and galangal, lemon grass, turmeric leaves until fragrant.

Enter steaks, stir add the coconut milk, stir cook until the coconut milk and dried meat tender.

Material:

300 grams oyster mushrooms, wash clean
200 grams of flour spices, ready to use
100 grams of oyster sauce
2 tablespoons soy sauce
Cooking oil to taste




How to Make:
Rub mushrooms with the flour to mix ingredients

Fry mushrooms in hot oil and lots of dry and mature. Remove and drain

Apply fried mushrooms with oyster sauce and soy sauce

Grilled over hot coals until browned. Remove and serve
Serve in 4 servings.

Material:

1 / 2 kg chicken noodles (ready to be bought in the market)
Oil 100 ml chicken
100 ml soy sauce salt
300 g cooked chicken meat and cut the box
3 tablespoons sweet soy sauce
Stem leaves 2 onions chopped
Caisin, seasonings and fried onions to taste.


Spices are blended:

3 cloves garlic
5 pieces of red onion
1 tsp Coriander
3 cm Turmeric
3 cm ginger
4 cloves Kemiri


Broth Ingredients:

2 liters of water
1 / 2 kg chicken bones
1 teaspoon salt
1 / 2 tsp pepper powder

How to make :

Broth: boiled water to boil, put chicken bones, cooked over low heat until fragrant-scented broth. Add pepper powder and salt.

Saute the blended ingredients until fragrant, put the chicken, stir-fry until the ingredients absorb into the chicken, add the seasoning, stir-fry briefly, remove, set aside.

Put 2 tablespoons oil in a bowl of chicken, 1 / 4 tsp seasoning.

Boil noodles and chopped caisin have until cooked, remove and place in a bowl that was filled with spices, put the chicken 2 tbsp.

Sprinkle with fried onions and scallions that have been chopped.

Ethnic this one I believe you arouse interest in the tongue to eat! How can I believe? We see only from the food and fragrance typical cuisine of this one, in the Indonesian cuisine is called soto, lots of options depending on each region of the This dish, a mixture of vegetables, meat, and sauce is thick and can be a complete mix, let's try to make it, for those of you who do not know this cuisine from Indonesia I served in the form of a recipe that may be useful for you all.

Material:

¼ kg beef
400 ml coconut milk
2 salam leaves the
1 Trunk sereh, take the white, made a half destroyed
3 cm ginger, make a half destroyed
4 pieces of orange leaves


mashed material:
4 grains of red onion
4 cloves garlic
8 grains candlenut
2 cm turmeric
salt and pepper


Complement:

2 tomatoes, sliced lengthwise eight
2 boiled eggs, fruit, six slices lengthwise
Fruit 1 lemon, sliced side
100 gr emping fry,condiment stew


How to make:

Beef cut food portions.
Half-cooked ingredients cooked in a fine, enter the flesh, sereh, ginger and lime leaves until the meat changes color
Enter up to poke boiling coconut milk and cook until soft flesh
Serve with soto flavor complement.

Ramadan has arrived, all Muslims held happy! Month full of blessings and forgiveness god within 1 years.
In the opportunity this time I want to share to you people who are Muslims around the world.
let us welcome Ramadan with healthful food.
a lot of the typical cuisine of the month of Ramadan is only one of which is the meat chopped sweet.
let's try to make it ...


Material:

300 gr beef meat
1 tbsp cooking oil
1 sachet Maggi ®, chili sauce recipe Shrimp, Mix in 200 ml water
2 fruit Maggi ® broth Blocks Pain Cow
2 tsp onion fry

How to create:

Boil until meat is soft, and lift small pieces - small, and was appointed. Heat cooking oil, and enter the solution Maggi ® Shrimp chili sauce, poke average. Add broth Maggi ® Cattle and meat pieces, slosh average. Cook until half dry up. Serve with fried onion topping.

To complement the food you sahur, served cutlet, spicy beef, spicy-sweet cooked until half dry up. Tasteful, intricate, and fragrant with the fried onion topping on it.

Who did not know Bali island? One of the provinces in Indonesia is very popular with the choice of the place of tourism from both local and international tourists ..
the tourism, we also must recognize the unique food, and, here I will try to give choices about food recipe sate.

let's try and hopefully you can make it as your choice of culinary.

Materials

750 gr mutton mince
lime juice / lemon as
4 pieces of finely sliced lime leaves
250 gr of fat is thin goats, cut the 4x5cm

Mashed spices:

8 red onion
2 garlic
5 pecan fried without oil
3 red chili without beans
1 teaspoon caraway fried without oil
1 tablespoon pepper fried without oil
1 tablespoon coriander
salt as
brown sugar necessary

How to create:

Chopped meat mixed with lime juice, lime leaves cinang, and spices until evenly smooth. To 15 for the same major.
Oval form of the dough lengthwise and wrap each with a fat, and with the pin prick sate.
Tata in the top brass who have be oiled oil, roast in oven for about 40 minutes or until cooked while occasionally reversed.
Enjoy it!