Recipe Chicken Porridge Soup Soto

Ingredients Chicken Porridge Soup Soto

porridge:

• 200 gr rice, washed, drained
• 2 liters of water
• 2 pieces of pandan leaves
• 2 bay leaves
• 1 tsp salt

Kuah:

• 1 chicken breast
• 1 stalk spring onion and 2 stalks celery
• 1 liter of water
• 1 stalk lemon grass, lime leaves 3 pieces, and 2 cm ginger, crushed
• 6 tablespoons sweet soy 
• 3 tablespoons cooking oil

puree:

• 8 grains of red onion
• 5 cloves of garlic
• 3 cm turmeric, roasted
• 5 grains hazelnut, toasted
• 1 tablespoon salt and 1 teaspoon pepper

Complement:

• 100 grams of soybean cooking
• 5 pieces cakwe, sliced
• Sliced ​​green onions, sliced ​​celery, fried onions, and red crackers
• Boiled or bottled chili sauce

HOW TO MAKE Chicken Porridge Soup Soto:

1. Porridge: cook rice with water, pandan leaves, greetings, and salt until porridge is thick, remove from heat and set aside.
2. Sauce: heat the oil, saute ground spices until fragrant, remove from heat. boiled, stir fry chicken with spices, leeks, celery, lemongrass, lime leaves, and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add soy residual sweetness in the broth boil and cook briefly, remove from heat.
3. Presentation: prepare a bowl, fill with pulp and shredded chicken. sprinkle nuts fried soy, scallions, celery, and onions fried. Pour broth soup taste. Garnish with red crackers.

For: 8 people

Recipe Dendeng Batokok

 Dendeng Batokok original food from Padang (West Sumatera)

batokok jerky ingredients:

• 500 gr beef has the
• 1.5 liters of water / coconut water
• puree:
• 1 tbsp coriander
• 5 cloves of garlic
• 1 cm ginger
• 2 tsp salt

sambal:

• 300 gr green chili
• 10 shallots
• 5 green vegetable tomatoes, sliced
• 6 tbsp cooking oil
• 1/2 teaspoon beef bouillon powder flavor
• 50 ml broth
• 1 tbsp lemon juice

HOW TO MAKE Dendeng Batokok:

1. Boil the meat with spices until tender, remove from heat. Sliced ​​meat cut fibers 1 cm thick, then ditokok (at or flatten it slowly). Bake until dark brown, set aside.
2. Sambal: AM-AM green chilli and onion until flattened.
3. Heat oil, sauté red pepper and onion until fragrant. Enter the remaining broth and bouillon powder boil, simmer until sauce is shrinking.
4. Add the sliced ​​tomatoes and lime juice, cook briefly, remove from heat.
5. Presentation: governance roast dish, pour sauces and  serve soon.

For: 4 people

Recipe Empal

Ingredients of Empal

• 1 kg of beef parts gandik / thigh
• 4 bay leaves
• 250 ml thick coconut milk
• oil for frying
• puree:
• 10 grains of red onion
• 6 cloves garlic
• 1 tablespoon coriander, toasted
• 2 tsp salt
• Brown sugar 1 tablespoon sliced

Topping:

• fried onions

HOW TO MAKE Empal:

1. Boiled beef parts gandik until tender, remove from heat. Cut the meat as wide as 5 cm followed fibers and 1 cm thick, crushed. 2. Boil coconut milk with spices and bay leaves.
2. Insert the meat and cook until coconut shrink, lift.
3. Shredded-shredded some of the meat and set aside.
4. Heat oil and fry the meat until brown, remove and drain.
5. Serve as a complement rawon rice with a sprinkling of fried onions.

For: 8 people

Recipe Gudeg Ceker

Gudeg is a typical food of Yogyakarta.

gudeg ingredients:

• 750 gr young jackfruit, peeled, cut into pieces
• 500 ml coconut water
• 750 ml thick coconut milk from 2 coconuts
• 4 eggs, hard boiled, peeled
• 2 pieces of teak leaves
• 150 grams of brown sugar
• 6 bay leaves
• 4 cm galangal, crushed
• 100 gr beef, cut into pieces
• 10 chicken claw, wash

puree:

• 12 grains of red onion
• 6 cloves garlic
• 8 items pecans, toasted
• 1 tablespoon coriander, toasted
• 1 tsp salt

HOW TO MAKE Gudeg Ceker:

1. Rinse jackfruit, briefly boiled with coconut milk, remove from heat.
2. Prepare pan, Cover bottom of the pan with teak leaves. Put half of young jackfruit and delicate flavor. Add the remaining half of the young jackfruit, eggs, remaining seasoning, brown sugar, beef, and chicken claw.
3. Add coconut milk and cover the pan. Cook over medium heat until gudeg ripe and soft foot, lift.
4. Serve with warm rice.

For: 6 people

Recipe of Karedok

Karedok

Ingredients of Karedok 

Seasoning Sauce:

• 250 grams of peanuts, fried, mashed
• 6 pieces of red chili stew
• 6 large pieces of red chili stew
• 5 cm kencur
• 3 cloves of garlic
• 1 tablespoon brown sugar comb
• 1 tsp salt
• 1 lime, squeeze the water
• 1 tbsp vinegar cook
• 150 ml of boiled water
• 150 grams oncom, fuel

vegetables:

• 5 bean stalk, finely sliced
• 2 pieces of cabbage, finely sliced
• 3 eggplant salad, diced small
• 1 piece of cucumber, sliced
• 50 grams of bean sprouts, boiled briefly
• 50 basil

Complement:

• Crackers red / sago

HOW TO MAKE Karedok:

1. Spices / sauces: peanut puree with large red chili, chili pepper, garlic, brown sugar, and salt and stir well. Add water, oncom squeezed, input into the seasoning, put lemon juice and stir well.
2. Presentation: vegetable wash, slice and input into the seasoning, stir
3. average, add the basil, stir and serve.

For: 4 people

Recipe Ketoprak

Ingredients of Ketoprak:

• 5 pieces of white tofu size 6x6x2 cm
• 50 grams of rice noodles, soak cold water until soft, drain
• 250 grams of bean sprouts, siangi washed and brewed with hot water, remove from heat.
• 4 pieces of ketupat

sauce:

• 250 grams of peanuts, fried, mashed
• 6 cloves garlic
• 5 pieces of red chili, fried briefly
• 100 ml warm water
• 1 tsp salt, sweet soy sauce to taste

Complement: fried onions, sliced ​​celery, and red crackers.

HOW TO MAKE ketoprak

1. Fry knew half cooked, lift teirskan, cut according to taste
2. Sauce: garlic puree puthi with cayenne and salt.  beans, water and soy sauce, puree, stir well and set aside.
3. Prepare the dish, diamond layout, vermicelli, and tofu tuangakan taouge given soy sauce sweet. Sprinkle fried onions, sliced ​​celery and red crackers. Serve immediately.

For: 6 people

Recipe Lotek

Ingredients of Lotek:

• 10 bean stalk, cut into pieces
• 1 fruit squash, boiled
• 1 bunch kale, siangi
• 50 grams touge, pour hot water, drained
• 100 g young jackfruit, cut into pieces
• 100 grams of tempeh, fried
• 2 pieces medium size fry know
• Condiments / Sauces
• 250 grams of peanuts, fried
• 3 large red chilli pieces, boiled
• 5 pieces of red chili, stew
• 3 cm kencur
• 1/2 tsp salt
• 1 tablespoon brown sugar comb
• 2 tablespoons tamarind water
• 100 ml warm water

Topping:

• Fried onions and crackers

HOW TO MAKE Lotek:

1. Boil the vegetables until cooked, drain.
2. Seasoning / sauce: prepare mortar stone, crushed red pepper, cayenne pepper, kencur, salt, and brown sugar, add peanuts, puree, stir water rata.enter tamarind and water, stir with piece of boiled jackfruit, stir average.
3. Presentation: mixed vegetables with spices, tempeh, and  fried tofu, stir well. order the side, sprinkle with fried onions and red crackers. serve immediately.

For :4-6 people

Recipe Nasi Uduk

Recipe Nasi Uduk

Ingredients of  Nasi Uduk:

• 300 grams of white rice
• 400 ml coconut milk from 1 coconut
• 2 pieces of mace
• 6 seed cloves
• 5 cm cinnamon
• 1 crushed nutmeg
• 3 cm galangal crushed
• 2 stalks lemongrass crushed
• 2 cm ginger crushed

Complement: peanut sauce:  

• 150 grams fried peanuts, puree, cayenne pepper 10 red, puree, cook 2 tablespoons vinegar, salt and seasonings to taste, bring to a boil until thickened.
• Peanut sauce: 250 grams fried peanuts and mashed 1 tsp salt and 2 tablespoons sugar red and the remaining water to boil chicken, simmer until thickened.
• fried onions

HOW TO MAKE Nasi Uduk:

1. 1. Wash white rice soak for 30 minutes, drain and steam for 30 minutes, remove from heat.
2. Meanwhile boil the milk, put mace, cloves, cinnamon, nutmeg, galangal, lemongrass and ginger. Cook until fragrant coconut milk strain.
3. Mix rice steamed with coconut milk hot without fire "Aron LAND" stir well until all the coconut milk sucked rice.
4. Steam for 30 minutes to 1 hour, until the rice is tender, remove from heat.
5. Serve warm with peanut sauce, fried onions and various fried chicken, jerked, intestines, tofu and tempeh skewers of shrimp.

For: 6 people

Recipe CHICKEN AND EGG opor

CHICKEN AND EGG opor

ingredients of CHICKEN AND EGG opor :

• 1 chicken, cut into 4 parts
• 8 eggs, hard boiled, peeled
• 3 bay leaves
• 2 stalks lemongrass crushed
• 2 cm ginger crushed
• 5 pieces of orange leaves
• 300 ml thin coconut milk from half coconut
• 500 ml thick coconut milk from 1 coconut
• 1 tbsp tamarind water
• 2 tablespoons cooking oil

puree:

• 6 spring onions
• 3 cloves of garlic
• 1 tablespoon toasted coriander
• 3 eggs pecans, toasted
• 1 tbsp sugar
• 2 tsp salt

How to make: CHICKEN AND EGG opor

1. chicken, wash and coat with lime juice and a little salt, let stand,,minute, wash again and drain.
2. Heat a little oil, saute the mashed hingg fragrant spices, enter the chicken, greetings, lemongrass, ginger, lime leaves, and cook until chicken turns color, add thin coconut milk, and cook until chicken is tender, add the coconut milk thick, tamarind water and egg, seasoning and cook until thickened, remove from heat.
3. Take chicken breast and shredded-shredded, cut eggs in half.
4. Serve as a complementary rice liwet.

To: 8 people

Recipe LEAF noni ointment

LEAF noni ointment

ingredients of LEAF noni ointment

• 10 young Noni leaves 
• 1 bunch spinach, washed and siangi
• 1 bunch long beans, cut into 3 cm
• 150 grams of cabbage, washed and sliced
• 2 carrots, cut into matchsticks boiled
• 50 grams of bean sprouts, siangi
• 1/2 half old coconuts, peeled, grated lengthwise

puree:

• 8 spring onions
• 5 cloves of garlic
• 2 large red peppers
• 2 cm kencur
• 1 tsp roasted shrimp paste
• 1 tsp salt
• 1 tbsp sugar
• 3 pieces of lime leaves, finely sliced

How to make LEAF noni ointment

1. Washing Noni leaf, slice, squeeze a bit of salt, wash  again, drain and boil until soft, remove and drain.
2. Mix the crushed spices with coconut and lime leaves, stir and siangi until cooked, remove from heat to cool.
3. Other vegetables washed and boiled, drain. Mix vegetables and mature seasoning and stir well.
4. Serve immediately.

For: 6 people

Recipe TEMPE / TOFU Bacem

TEMPE / TOFU Bacem

ingredients of TEMPE / TOFU Bacem

• 300 grams of tempeh, cut according to taste
• 6 pieces out, size 6 cm, cut into 2 parts
• 5 bay leaves
• 3 cm galangal
• 2 pieces of orange leaves
• 2 bay leaves
• 1 stalk lemongrass
• 50 grams of brown sugar, comb
• 2 tablespoons tamarind water java
• 1 liter of coconut water

puree:

• 7 grains of red onion
• 2 cloves garlic
• 1 tablespoon coriander, toasted
• 1 tsp salt and 1 tsp pepper granules
• Oil for frying
• Complement: green chili

How to make TEMPE / TOFU Bacem

1.  Prepare pan, place tofu, tempeh, greetings, galangal, lime leaves, salam, lemongrass, brown sugar, tamarind water java, coconut milk and spices.
2. Cook over medium heat until the sauce evenly shrinking and seasoning, remove from heat.
3. Heat cooking oil, tofu, tempeh briefly.
4. Serve with green chili.

For: 6 people

Recipe Soto Bandung

SOTO BANDUNG

ingredients of Soto Bandung:

• 750 grams of beef brisket
• 2 liters of water
• 250 grams of soy beans
• 3 cm ginger, crushed
• 2 stalks lemongrass, crushed
• 2 tablespoons soy sauce
• 1 thinly sliced ​​radishes
• 2 tablespoons beef broth flavor

Spices:

• 10 grains of red onion
• 8 cloves of garlic
• 1 teaspoon salt and 1/2 teaspoon pepper
• Complement: sliced ​​green onions, sliced ​​celery, fried onions and chili stew.

How to make Soto Bandung:

1. Soak the soybeans for 1 hour, drain. Heat oil and fry until mature. Remove and drain.
2. stew meat until tender. Take meat and cut according to taste.
3. Heat oil, saute ground spices until fragrant, put into the broth until, bring to a boil again. insert meat and slices of radish, flavor beef broth, and soy sauce. Cook briefly, remove from heat.
4. Serve the soup hot, sprinkled with chopped green onion, celery, onions fried, fried soy and chili stew.

For: 6 people

Recipe Sop Tahu Telor

ingredients Sop Tahu Telor:

• 1 tablespoon cooking oil
• 1 tsp sesame oil
• 2 cm ginger, crushed
• 3 cloves garlic, crushed
• 1.5 liters of chicken stock
• 2 tsp salt, 1/2 teaspoon pepper
• 1 bunch mustard greens, cut into pieces

Tofu Dough:

• 1 piece of tofu is great, puree
• 100 grams of minced shrimp
• 1 tbsp corn starch
• 1 egg
• 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tsp sugar
• 10 quail eggs, boiled, peeled.

Topping: sliced ​​green onion and sliced ​​celery

How to Make Sop Tahu Telor:

1. Tofu dough : mixed out with shrimp, sago, eggs, salt, pepper, and sugar and stir well. Prepare a small bowl / small pie pan, basting with palm oil
2. Pour the dough out into the pan, put the quail eggs that have been
3. boiled and peeled. Steam for 15 minutes, remove from heat. Remove from pan.
4. Gravy: Heat oil and sesame oil greng. Saute garlic until fragrant. Pour in the chicken broth, bring to a boil. Add garamdan pepper powder, after boiling, remove from heat.
5. Prepare a bowl, good to know, give the sauce and sprinkle with sliced ​​scallions and celery.

For: 4 people

Recipe Spicy Roast Beef

Spicy roast beef

Ingredients spicy roast beef:

• 750 grams of beef thigh
• 2 bay leaves and 1 teaspoon salt
• 1 tablespoon Royco taste of chicken
• 5 tablespoons cooking oil

sambal:

• 350 grams big red chillies
• 10 pieces of cayenne pepper
• 10 grains of red onion
• 8 cloves of garlic
• 2 cm ginger, crushed
• 5 pieces of tomatoes, sliced
• 1 teaspoon salt and 1/2 teaspoon pepper
• 2 tablespoons lime juice

HOW TO MAKE Spicy roast beef:

1. 1. Boil dging with bay leaves and salt until soft, flesh 
2. Grilled meat over hot coals until browned, remove from heat.
3. Sauce: heat oil, saute ground spices until fragrant, put tomatoes, vegetables, salt, pepper and Royco taste of chicken, and cook until sauce cooked. Enter lime juice and grilled meats, stir well, remove from heat.
4. Serve warm with white rice.

For: 4 people

Recipe SOTO SOKARAJA

SOTO SOKARAJA

ingredients of SOTO SOKARAJA:

• 1 Kg beef
• 2 Liter of water
• 100 gram glass noodles, soaked in cold water, drain.
• 100 Gram short sprouts, washed
• 150 Gram soybeans, soak and fry until soft.
• 3 cm ginger, crushed
• 2 stalks lemongrass, crushed
• 2 cm galangal, crushed
• 3 tbsp soy sauce

puree:

• 7 grains of red onion, 5 cloves of garlic
• 3 cm turmeric, roasted
• 5 grains hazelnut, toasted
• 1 teaspoon salt, 1/2 teaspoon pepper

Complement:

• Sliced ​​green onions, sliced ​​celery, fried onions, and crackers
• Sambal soto:
• 150 grams of peanuts, fried, then puree. Puree: 7 pieces cbai red pepper, 3
• red onions, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon sugar, and 1 tbsp
• acidic water. Heat 2 tbsp oil, add 250 ml of water to be
• sauce is thick, remove from heat.

How to make SOTO SOKARAJA:

1. Boil the meat until half cooked, remove from heat.
2. Heat 2 tablespoons oil, saute ground spices until fragrant, put into the broth add ginger, lemongrass, ginger and soy sauce. ripe until meat is tender and the seasoning evenly, remove from heat. dagingl cut, set aside.
3. Serve: Prepare a bowl, fill it with glass noodles, bean sprouts and gravy soto short. Sprinkle sliced ​​green onion, seldri, fried onions, fried soy and chilli soto.
4. Serve warm with rice cake or rice.

To: 8 people

Recipe Soto Kudus

Recipe Soto Kudus

ingredients of Soto Kudus

• 1 chicken
• 2 Liter of water
• 4 cm ginger, crushed
• 12 cloves of red onion, thinly sliced
• Item 5 eggs, boiled
• 100 grams of bean sprouts, hot eduh with IAR
• 6 tablespoons celery, sliced
• 2 tablespoons cooking oil
• 3 tablespoons sweet soy sauce

Spices:

• 8 cloves of garlic
• 1 teaspoon cumin, toasted
• 1 teaspoon coriander, toasted
• 8 pieces of pecans, toasted
• 2 cm turmeric, roasted
• 1 teaspoon salt and 1/2 tsp powdered joy
• soy sauce: 8 pieces of green chillies, 3 cloves garlic and saute briefly
• puree, mixed with 100 ml of soy sauce.

How to make Soto Kudus:

1. Boil chicken, add ginger and lemongrass, and cook until chicken is tender, remove from heat. reserve broth soup.
2. Heat oil, saute bawangmerah and spices until fragrant. Put into the broth. add the soy sauce and bring to a boil.
3. Shredded-shredded chicken and set aside.
4. Prepare a bowl, grammar sprouts, chicken siwir, and boiled eggs. pour sauce in a bowl, sprinkle with chopped celery leaves.
5. Serve the soup with soy sauce.

For: 8 people

Recipe Gado-Gado

 Ingredients of Gado-gado

• 150 grams of cabbage, shredded
• 1 bunch spinach, siagi
• 50 grams of bean sprouts, siagi
• 6 bean stalk, cut into 4 cm
• 1 piece of tofu, fried
• 150 grams of tempeh, fried
• 1 piece of cucumber, diced
• 2 eggs, hard-boiled
• Fried chips taste
• Peanut Seasonings:
• 300 grams of peanuts, fried, mashed
• 500 ml coconut milk from 1 coconut
• 1 stalk lemongrass, crushed
• 2 pieces of orange leaves
• 4 tablespoons bottled tomato sauce
• 2 tablespoons soy sauce
• 2 tablespoons cooking oil
• 1 tablespoon chicken flavor

puree:

• 2 red chillies
• 5 spring onions
• 3 cloves of garlic
• 2 cm kencur
• 1 tsp salt

Complement: Leaf lettuce, tomato, and hard boiled eggs, Topping: fried onions

HOW TO MAKE Gado-gado:

1. Sauce: heat oil, saute ground spices to flavor stir harum. mixed with peanuts, coconut milk, lemongrass, lime leaves, tomato sauce, soy sauce, and chicken flavor, stir, and cook until boiling, remove from heat.
2. Boil the vegetables until cooked, remove and drain.
3. Prepare the dish, good vegetables, tofu, and tempeh. Pour peanut sauce or serve separately, sprinkle with fried onions. Complete with poached eggs and chips fry and serve.

For: 6 people.