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