Lemper CHICKEN (Version I)
Ingredients:1 kg glutinous500 cc coconut milk2 pandan leaves lbr1 tablespoon saltHow to make:Soak glutinous 4-5 hours, then drainSteamed sticky rice until half cooked, remove from steamer and let coconut milk to boil, stirring rate and steam until cooked (± 1 hour)Not stir the boiling milk over the fire, burned spy is not the case atu crusty. It's sticky rice and coconut milk are both hot, so no fire no nothingFilling:¼ kg of meat, shredded poached chicken disuwir6 shallots btr4 garlic btr3 cm kencur (finely mashed with onions and white)1 tablespoon finely chopped celery3 tablespoons sugar, salt, pepper, MSG200 cc coconut milkHow to make:Saute over with oil until fragrantEnter the chicken, mix wellAdd coconut milk, salt, MSG, pepper, and cook until soft and dry*****Lemper CHICKEN (Version II)Sources: dapurbundaIngredients:250 grams of glutinous250 thick coconut milk from 1 coconut2 bay leaves1 stalk lemongrass crushed1/2 tsp saltContents:1 hard boiled shredded chicken breast, shredded1 bay leaf4 lime leaves200 ml coconut milk from 1/2 coconut1 tbsp tamarind water2 tablespoons cooking oilPuree:5 red onions3 cloves garlic3 eggs pecans, toasted1 tablespoon coriander, toasted1 teaspoon toasted cumin1 tablespoon granulated sugarPackaging: banana leaves, to tasteHow to make:Sticky rice soak for 2 hours, washed, drained and steam for 15 minutes, remove from heat. Boil coconut milk with the bay leaves, lemon grass and salt, put sticky rice that has been steamed and smoked aroni coconut milk until all the sticky, remove from heat.Steamed sticky rice until cooked, remove from heat.Contents: heat the oil fry the spice paste until fragrant, put the chicken coconut milk, bay and lime leaves and coconut milk cooked up, remove from heat.Prepare the mold lemper basting with oil or cover with a clean plastic sheet, pour half of the sticky, smooth pour the stuffing, flatten and cover with half the remaining sticky and padatkan averaged.Lift.Take a leaf with a size corresponding to potonga lemper, wrap and serve.To: 12 pieces*****Lemper Ayam (Version III)Sources: Ma'am AtiekIngredients:500 gr glutinous rice, soak 3 minutes, drain.350 cc coconut milk1/2 tsp salt1 tablespoon granulated sugar1 pandan leaf lbrMaterial Content:1/4 pounds skinless chicken breast, trimmed, thinly slicedLbr 1 bay leaf1 stalk lemongrass, crushed3 lime leaves lbr100 cc coconut milkSubtle spice:3 cloves garlic2 eggs pecans, toasted1 teaspoon coriander, toasted1/2 tsp pepper1/4 teaspoon nutmeg1/4 tsp cumin (if desired)granulated sugarsaltHow to Make:Drained glutinous rice that has been steamed for 30 minutes.Meanwhile, simmer the coconut milk, salt, sugar and pandan leaves.Mix the coconut milk and glutinous rice while boiling diaroni until well blended. Close the moment. And steam until cooked (30 minutes).Contents: saute ground spices, add the bay leaves, lemon grass and lime leaves until fragrant. Enter the coconut milk. Stir briefly.Then enter the chicken. Add salt & sugar. Cook, stirring frequently, until the milk dries up.Solution: grab a banana leaf, place a handful of sticky, smooth, give it, roll it, then pinned by a stick.Steam again for about 30 minutes.To lemper fuel, paint the surface with oil. Then grilled.(20-25 pieces)*****Lemper ISI BEEFSources: dapurbundaIngredients:250 grams of glutinous500 ml thick coconut milk from 1 coconut2 bay leaves1 stalk lemongrass crushed1/2 tsp saltContents:250 grams of minced beef1 bay leaf4 lime leaves200 ml coconut milk from 1/2 coconut1 tbsp tamarind water2 tablespoons cooking oilPuree:7 red onions5 cloves garlic5 egg pecans, toasted1 tablespoon toasted coriander1 teaspoon toasted cumin1 tablespoon granulated sugarPackaging: banana leaves, to tasteHow to make:Sticky rice soak for 2 hours, washed, drained and steam for 15 minutes, remove from heat. Boil coconut milk with the bay leaves, lemon grass and salt, put sticky rice that has been steamed and smoked aroni coconut milk until all the sticky, remove from heat.Steamed sticky rice until cooked, remove from heat. Divide into 2 parts.Contents: heat the oil fry the spice paste until fragrant enter the ground beef, bay and lime leaves and coconut milk cooked up, remove from heat.Prepare the mold lemper basting with oil or cover with a clean plastic sheet. Pour half of the sticky, smooth pour filling evenly and cover with half the remaining sticky, smooth and padatkan, grab a piece of banana leaf with a size corresponding to lemper cut, wrap, steamed briefly, remove and serve.To: 12 pieces*****Lemper ISI shredded TUNASources: dapurbundaIngredients:250 grams of glutinous250 ml thick coconut milk from 1 coconut2 bay leaves1 stalk lemongrass crushed1/2 tsp saltContents:250 grams of tuna fish steamed, shredded, shredded1 bay leaf3 lime leaves1 pandan leaves, torn1 stalk lemongrass crushed30 basil leaves200 ml coconut milk from 1/2 coconut1 teaspoon salt and 1/2 teaspoon pepper1 tsp sugar2 tablespoons cooking oilPuree:3 large red peppers8 red chili sauce5 red onions4 cloves garlic5 egg toasted hazelnut1 teaspoon saltPackaging: banana leaves, to tasteHow to make:Sticky rice soak for 2 hours, washed, drained and steam for 15 minutes, remove from heat. Boil coconut milk with the bay leaves, lemon grass and salt, put sticky rice that has been steamed and smoked aroni coconut milk until all the sticky, remove from heat.Steamed sticky rice until cooked, remove from heat.Contents: heat the oil fry the spice paste until fragrant, put tuna, greetings, lime leaves, pandan, lemon grass, pour the coconut milk and coconut milk and cook until cooked out, add the basil leaves, stir, remove from heat.Prepare the mold lemper, basting with oil or cover with a clean plastic sheet, pour half of the sticky, smooth, pour over the stuffing, flatten and cover with half the remaining sticky, smooth and padatkan. Take a leaf of the appropriate size and shape rice cake wrapped stick pin with two ends, lemper basting with oil and broil until charred leaves, remove from heat and serve.
NOGOSARI
175 grams of rice flour
Starch 25
100 grams sugar
1/2 tablespoon salt
1 tablespoon vanilla
500 cc coconut milk
2 pandan leaves, tied
plantains are old and mature
banana leaves for wrapping
How to make:
Mix the rice flour, starch, sugar, salt and vanilla, then
pour coconut milk until smooth and SBA. Jerangkan on fire
input pandan and stir until dough is 1/2 ripe
or thickened. Lift.
Peel the bananas, leave intact and sisikan. take selmbar
banana leaves, put 2-3 tablespoons of it. put a
bananas over the dough, then cover the dough. roll the leaf
folding both ends and steam for 45 min.
Tiwul
Staple food substitute for rice-based sweet potatoes or cassavacassava has a taste that is distinctive and unique. Consumed a lot of mountain communities south (Pacitan, Wonogiri, SouthMountain). As a staple food, rice is still below the calorie content butenough food to meet as a substitute for rice.
300 g of cassava flour or tapioca flour (cassava flour)
70 ml of water
2 pandan leaves lbr
100 grams of brown sugar, comb
topping:
1/4 grated coconut btr length
1 pandan leaf lbr
1/4 tsp salt
How to make tiwul:
Place the cassava flour in the Tampah, drizzle with water, stirring, stirring until dough is grained like sand, set aside.
Put the mixture into a saucepan that has been heated and covered with banana leaves, put brown sugar in a random comb, steamedup to 60 minutes, remove from heat.
Also steamed grated coconut with pandan leaves and salt for 15minutes, remove from heat.
Tiwul Serve with grated coconut.
Getuk (Javanese: Gethuk)
Recipes - Cassava getuk
Getuk (Javanese: Gethuk) is a snack (snack) made with the main ingredient cassava. Getuk the foods that are easily found in Central Java and East Java.
Materials - materials
- Materials needed to make getuk are as follows:
- Water for steaming
- 1/2 kg of cassava, peeled, cut into pieces
- 150 grams sugar / Java Sugar
- 1/2 tsp salt
- 1/2 pcs of coconut, grated and steamed
dye
If you want getuk that we should wear white sugar, for the red colorusing brown sugar in green while the juice obtained from leaves ofSuji.
How to make getuk
A. Cassava, peeled, then washed and cut into pieces about 5 cm.
2. Boil until cooked cassava. Winds up lost steam.
Mix cassava - a little Salt - Sugar. Blend until creamed.
3. Give coloring if desired.
4. Serve warm with a sprinkling of grated coconut.
Getuk usually served for snacks while drinking tea. One variationgetuk presentation is by frying.
Onde - Onde
Cake everyone will like Onde-onde. Onde-onde cake with sweetgreen peas stuffing is delicious dilidah.
Prescription Onde-Onde Skin Materials:
250 grams of glutinous teung
25 grams of corn starch
175 ml of warm milk 1/4 coconut
1/4 teaspoon salt
100 grams of sesame seeds, washed, drained, sun dried
Prescription Onde-Onde Material Content:
200 grams of green beans without skin, soak 1 hour
150 grams of granulated sugar
Pandan leaves 1 / vanilla
50 ml of water / liquid coconut milk
How to Make Onde-Onde:
Contents: steamed green beans until cooked, mashed while hot.Mix with sugar, pandan leaves or vanilla, jerang over low heat, stirring frequently, until the dough can be formed round kelerang, set aside.
Skin: campue all ingredients, stirring frequently, and were givenwarm milk little by little. Knead until the dough can debentuk. For theaverage according to the content. Round and flatten, give the batterthe contents, close, rounded shape again.
While press gently roll the balls in each sphere of sesame. Fry in oilis not too much heat until cooked golden brown, remove and drain.
Onde-onde tips:
Keep the Onde-Onde dough skin still moist, cover with plastic. If necessary, sprinkle a little water, so that the skin attached to eithersesame batter
BANANA Molen
MATERIALS TO BANANA Molen:
MATERIAL SKIN:
• 60 grams of margarine
• 1 egg
• 50 grams of powdered sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 225 grams of high protein flour
• 100 grams of grated cheddar cheese
• 15 ml water
MATERIALS CONTENTS:
• 2 bananas horn, steamed, cut into pieces
HOW TO MAKE A BANANA Molen:
A. Beat margarine, eggs, flour and sugar blended from 30 seconds.
2. Add salt, cornstarch, and flour sifted with flour and mix evenly.
Add grated cheddar cheese. Stir well. Enter the water. Stir well.
3. Milled with a mill mi. Ranging in size from the thickest no. 1
up to a thickness no. 5.
4. Performed 2-3 times each size. Cut a length of 50 cm wide 1 1/2cm.
5. Wrap dough tightly into a banana until he bonded with water.
6. Fry until soft and yellow-brown.
Klepon
Sweet, chewy and sticky with Javanese sugar that melted on the tongue. Klepon including snack cake market has been widelyknown. Usually can be purchased in traditional markets. By wearinga banana leaf containers or packed in small plastic.
Leather Klepon:
100 grams sugar
150 ml of water
50 ml of water leaves suji (from 30 lbr lbr 1 leaf suji and pandanus in a blender and filtered)
1/4 tsp salt
200 g white glutinous rice flour
30 g white butter
100 gr grated coconut
Klepon contents:
300 g potatoes, steamed, peeled, mashed
100 ml coconut milk
50 grams sugar
1 pandan leaf lbr
1/4 tsp salt
How to make Klepon:
Contents: Mix all ingredients contents, and cook over low heat until smooth. Allow to cool. Form of small balls (about 1/2 tsp). Set aside.
Skin: Heat the sugar and 150 ml of water until sugar is dissolved to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well.Pour the sticky rice flour. Stir well. Steam for 20 minutes in the bowl/ heat-resistant dish. Lift.
In hot conditions, heat, beat with a mixer coupled with a white butteruntil the dough becomes smooth. Wait until the mixture cool slightlybefore it is formed.
Take a little dough, flatten. Give the contents. Spherical shape. Roll into grated coconutTahu Susur
Here's how to make it ..
ingredients:
Know (the brown triangles)
carrots
cabbage
Green onion / unclang
Seasonings:
Garlic, dikeprak, finely chopped
salt
pepper
sugar
How to make:
Know the middle and sliced dikruwek (Indonesian basa ki opo?Hehe) bit contents
Carrots, cabbage, green onions thinly sliced
Saute garlic, put carrots, cabbage, green onions, and fill outkruwekan
Add salt, sugar, and Mrica taste .. then be "material content know"
Enter "know the content material" into the know
Sprinkle with flour and fried until golden brown spice
Hasilnyaaa ... alhamdulillah can be enjoyed together with zauji, andInsha Allah defeat ama guns sold in the shop (hihi.. Highly ofhimself). Unfortunately I can not upload pictures, God willing, next time. For while others first pake picture; p (shape much differentguns anyway, walo bagusan picture hehe). Anyway, try clicking onthe photograph, there is flour dough recipe you know (that formbalurin know). If I take a practical, so pake flavor instant flour mixlittle flour. Dough can be tried another time, because it can alsomake other dishes such as chicken fried flour, etc. ^ ^
Tahu Petis
Materials I:
1 1/12 tablespoon shrimp paste
2 tablespoons soy sauce
50 grams of brown sugar
300 ml of water
3 tablespoons rice flour, dissolved
3 cloves garlic, mashed
2 tablespoons cooking oil
1 teaspoon salt
Materials II:
15 pieces out Sumedang (deflated know in other places)
20 pcs of cayenne pepper
2 tablespoons fried onions
How to make:
A. Saute the garlic until fragrant, then enter the paste and salt, and cook until aromatic.
2. Add water and all the material I, except the rice flour, and cook until boiling.
3. Enter the rice flour, stir, and cook until thickened.
4. Cut the middle out, do not get broken. Spread the paste to taste.
5. Serve with chili sauce and fried onions. Hmmm ....................Bakwan
Bakwan Sprouts Recipe Ingredients:
250 grams of bean sprouts, cleaned
2 stalks celery, thinly sliced
2 leeks, thinly sliced
150 grams of shrimp, roughly chopped
100 grams of shrimp, without head and skin
100 grams of wheat flour
Sprouts Bakwan Dough Recipe Ingredients:
150 ml of liquid coconut milk / water
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 pieces of garlic, crushed
1 egg, lightly beaten
How to Make Bakwan sprouts:
Mix all dough ingredients, mix together the beaten eggs whilepouring milk / water sampi form a smooth dough. Enter the bean sprouts, shrimp, green onions, and celery.
Medium heat, heat enough oil. Dip a ladle to be used as a concavesetakan. Lift the spoon after a hot, fill with batter, add 1-2 wholeshrimp tails on it, put in hot oil. Remove the bakwan of a spoon,fried ripe brown.
Remove and drain.Wingko Babat
Materials I:
Ketan flour, 250 grams
Coconut medium, 1 egg, shredded lengthwise
Sugar, 175 grams
Salt, to taste
Vanilla powder, 1/2 teaspoon
Warm water, 100 ml
Margarine to taste, to spread
How to make Wingko Tripe:
Mix coconut, sugar, salt, vanilla, and warm water until blended.Knead until the sugar dissolves.
Add glutinous rice flour, stirring constantly until blended.
Heat the mud cake pan or nonstick omelet pan. Grease a mold withmargarine.
Pour batter wingko taste, and cook over low heat until cooked andbrowned while turning occasionally, remove from heat. Serve.Gatot
750 gr Cassava
1 btr Coconut
1 tablespoon salt
How To Make Recipes Billy (Yogyakarta):
Soak the dried cassava, thinly sliced, then steamed until cooked. lift
Clean the coconut, shredded lengthwise, with salt
Serve the cooked cassava gatot with grated coconut
Gaplek
1 kg of sago starch
sufficient water
Coconut ½ btr
1 tablespoon salt
Cooking oil 500 cc
How to Make Cassava Recipes (Wonosobo):
Clod-clod corn starch and put it into boiling water
After a bit cooked, remove, destroy her diuli, then put grated coconutand salt to taste. Uli with hot water to be formed into a finger
Fry in hot oil until golden brown, remove from heat
Getuk (Javanese: Gethuk)
Getuk (Javanese: Gethuk) is a snack (snack) made with the main ingredient cassava. Getuk the foods that are easily found in Central Java and East Java.
Materials - materials
- Materials needed to make getuk are as follows:
- Water for steaming
- 1/2 kg of cassava, peeled, cut into pieces
- 150 grams sugar / Java Sugar
- 1/2 tsp salt
- 1/2 pcs of coconut, grated and steamed
dye
If you want getuk that we should wear white sugar, for the red colorusing brown sugar in green while the juice obtained from leaves ofSuji.
How to make getuk
A. Cassava, peeled, then washed and cut into pieces about 5 cm.
2. Boil until cooked cassava. Winds up lost steam.
Mix cassava - a little Salt - Sugar. Blend until creamed.
3. Give coloring if desired.
4. Serve warm with a sprinkling of grated coconut.
Getuk usually served for snacks while drinking tea. One variationgetuk presentation is by frying.
Onde - Onde
Cake everyone will like Onde-onde. Onde-onde cake with sweetgreen peas stuffing is delicious dilidah.
Prescription Onde-Onde Skin Materials:
250 grams of glutinous teung
25 grams of corn starch
175 ml of warm milk 1/4 coconut
1/4 teaspoon salt
100 grams of sesame seeds, washed, drained, sun dried
Prescription Onde-Onde Material Content:
200 grams of green beans without skin, soak 1 hour
150 grams of granulated sugar
Pandan leaves 1 / vanilla
50 ml of water / liquid coconut milk
How to Make Onde-Onde:
Contents: steamed green beans until cooked, mashed while hot.Mix with sugar, pandan leaves or vanilla, jerang over low heat, stirring frequently, until the dough can be formed round kelerang, set aside.
Skin: campue all ingredients, stirring frequently, and were givenwarm milk little by little. Knead until the dough can debentuk. For theaverage according to the content. Round and flatten, give the batterthe contents, close, rounded shape again.
While press gently roll the balls in each sphere of sesame. Fry in oilis not too much heat until cooked golden brown, remove and drain.
Onde-onde tips:
Keep the Onde-Onde dough skin still moist, cover with plastic. If necessary, sprinkle a little water, so that the skin attached to eithersesame batter
Prescription Onde-Onde Skin Materials:
250 grams of glutinous teung
25 grams of corn starch
175 ml of warm milk 1/4 coconut
1/4 teaspoon salt
100 grams of sesame seeds, washed, drained, sun dried
Prescription Onde-Onde Material Content:
200 grams of green beans without skin, soak 1 hour
150 grams of granulated sugar
Pandan leaves 1 / vanilla
50 ml of water / liquid coconut milk
How to Make Onde-Onde:
Contents: steamed green beans until cooked, mashed while hot.Mix with sugar, pandan leaves or vanilla, jerang over low heat, stirring frequently, until the dough can be formed round kelerang, set aside.
Skin: campue all ingredients, stirring frequently, and were givenwarm milk little by little. Knead until the dough can debentuk. For theaverage according to the content. Round and flatten, give the batterthe contents, close, rounded shape again.
While press gently roll the balls in each sphere of sesame. Fry in oilis not too much heat until cooked golden brown, remove and drain.
Onde-onde tips:
Keep the Onde-Onde dough skin still moist, cover with plastic. If necessary, sprinkle a little water, so that the skin attached to eithersesame batter
BANANA Molen
MATERIALS TO BANANA Molen:
MATERIAL SKIN:
• 60 grams of margarine
• 1 egg
• 50 grams of powdered sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 225 grams of high protein flour
• 100 grams of grated cheddar cheese
• 15 ml water
MATERIALS CONTENTS:
• 2 bananas horn, steamed, cut into pieces
HOW TO MAKE A BANANA Molen:
A. Beat margarine, eggs, flour and sugar blended from 30 seconds.
2. Add salt, cornstarch, and flour sifted with flour and mix evenly.
Add grated cheddar cheese. Stir well. Enter the water. Stir well.
3. Milled with a mill mi. Ranging in size from the thickest no. 1
up to a thickness no. 5.
4. Performed 2-3 times each size. Cut a length of 50 cm wide 1 1/2cm.
5. Wrap dough tightly into a banana until he bonded with water.
6. Fry until soft and yellow-brown.
MATERIAL SKIN:
• 60 grams of margarine
• 1 egg
• 50 grams of powdered sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 225 grams of high protein flour
• 100 grams of grated cheddar cheese
• 15 ml water
MATERIALS CONTENTS:
• 2 bananas horn, steamed, cut into pieces
HOW TO MAKE A BANANA Molen:
A. Beat margarine, eggs, flour and sugar blended from 30 seconds.
2. Add salt, cornstarch, and flour sifted with flour and mix evenly.
Add grated cheddar cheese. Stir well. Enter the water. Stir well.
3. Milled with a mill mi. Ranging in size from the thickest no. 1
up to a thickness no. 5.
4. Performed 2-3 times each size. Cut a length of 50 cm wide 1 1/2cm.
5. Wrap dough tightly into a banana until he bonded with water.
6. Fry until soft and yellow-brown.
KleponSweet, chewy and sticky with Javanese sugar that melted on the tongue. Klepon including snack cake market has been widelyknown. Usually can be purchased in traditional markets. By wearinga banana leaf containers or packed in small plastic.
Leather Klepon:
100 grams sugar
150 ml of water
50 ml of water leaves suji (from 30 lbr lbr 1 leaf suji and pandanus in a blender and filtered)
1/4 tsp salt
200 g white glutinous rice flour
30 g white butter
100 gr grated coconut
Klepon contents:
300 g potatoes, steamed, peeled, mashed
100 ml coconut milk
50 grams sugar
1 pandan leaf lbr
1/4 tsp salt
How to make Klepon:
Contents: Mix all ingredients contents, and cook over low heat until smooth. Allow to cool. Form of small balls (about 1/2 tsp). Set aside.
Skin: Heat the sugar and 150 ml of water until sugar is dissolved to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well.Pour the sticky rice flour. Stir well. Steam for 20 minutes in the bowl/ heat-resistant dish. Lift.
In hot conditions, heat, beat with a mixer coupled with a white butteruntil the dough becomes smooth. Wait until the mixture cool slightlybefore it is formed.
Take a little dough, flatten. Give the contents. Spherical shape. Roll into grated coconutTahu SusurHere's how to make it ..
ingredients:
Know (the brown triangles)
carrots
cabbage
Green onion / unclang
Seasonings:
Garlic, dikeprak, finely chopped
salt
pepper
sugar
How to make:
Know the middle and sliced dikruwek (Indonesian basa ki opo?Hehe) bit contents
Carrots, cabbage, green onions thinly sliced
Saute garlic, put carrots, cabbage, green onions, and fill outkruwekan
Add salt, sugar, and Mrica taste .. then be "material content know"
Enter "know the content material" into the know
Sprinkle with flour and fried until golden brown spice
Hasilnyaaa ... alhamdulillah can be enjoyed together with zauji, andInsha Allah defeat ama guns sold in the shop (hihi.. Highly ofhimself). Unfortunately I can not upload pictures, God willing, next time. For while others first pake picture; p (shape much differentguns anyway, walo bagusan picture hehe). Anyway, try clicking onthe photograph, there is flour dough recipe you know (that formbalurin know). If I take a practical, so pake flavor instant flour mixlittle flour. Dough can be tried another time, because it can alsomake other dishes such as chicken fried flour, etc. ^ ^
Tahu PetisMaterials I:
1 1/12 tablespoon shrimp paste
2 tablespoons soy sauce
50 grams of brown sugar
300 ml of water
3 tablespoons rice flour, dissolved
3 cloves garlic, mashed
2 tablespoons cooking oil
1 teaspoon salt
Materials II:
15 pieces out Sumedang (deflated know in other places)
20 pcs of cayenne pepper
2 tablespoons fried onions
How to make:
A. Saute the garlic until fragrant, then enter the paste and salt, and cook until aromatic.
2. Add water and all the material I, except the rice flour, and cook until boiling.
3. Enter the rice flour, stir, and cook until thickened.
4. Cut the middle out, do not get broken. Spread the paste to taste.
5. Serve with chili sauce and fried onions. Hmmm ....................BakwanBakwan Sprouts Recipe Ingredients:
250 grams of bean sprouts, cleaned
2 stalks celery, thinly sliced
2 leeks, thinly sliced
150 grams of shrimp, roughly chopped
100 grams of shrimp, without head and skin
100 grams of wheat flour
Sprouts Bakwan Dough Recipe Ingredients:
150 ml of liquid coconut milk / water
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 pieces of garlic, crushed
1 egg, lightly beaten
How to Make Bakwan sprouts:
Mix all dough ingredients, mix together the beaten eggs whilepouring milk / water sampi form a smooth dough. Enter the bean sprouts, shrimp, green onions, and celery.
Medium heat, heat enough oil. Dip a ladle to be used as a concavesetakan. Lift the spoon after a hot, fill with batter, add 1-2 wholeshrimp tails on it, put in hot oil. Remove the bakwan of a spoon,fried ripe brown.
Remove and drain.Wingko Babat
Leather Klepon:
100 grams sugar
150 ml of water
50 ml of water leaves suji (from 30 lbr lbr 1 leaf suji and pandanus in a blender and filtered)
1/4 tsp salt
200 g white glutinous rice flour
30 g white butter
100 gr grated coconut
Klepon contents:
300 g potatoes, steamed, peeled, mashed
100 ml coconut milk
50 grams sugar
1 pandan leaf lbr
1/4 tsp salt
How to make Klepon:
Contents: Mix all ingredients contents, and cook over low heat until smooth. Allow to cool. Form of small balls (about 1/2 tsp). Set aside.
Skin: Heat the sugar and 150 ml of water until sugar is dissolved to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well.Pour the sticky rice flour. Stir well. Steam for 20 minutes in the bowl/ heat-resistant dish. Lift.
In hot conditions, heat, beat with a mixer coupled with a white butteruntil the dough becomes smooth. Wait until the mixture cool slightlybefore it is formed.
Take a little dough, flatten. Give the contents. Spherical shape. Roll into grated coconutTahu Susur
Here's how to make it ..ingredients:
Know (the brown triangles)
carrots
cabbage
Green onion / unclang
Seasonings:
Garlic, dikeprak, finely chopped
salt
pepper
sugar
How to make:
Know the middle and sliced dikruwek (Indonesian basa ki opo?Hehe) bit contents
Carrots, cabbage, green onions thinly sliced
Saute garlic, put carrots, cabbage, green onions, and fill outkruwekan
Add salt, sugar, and Mrica taste .. then be "material content know"
Enter "know the content material" into the know
Sprinkle with flour and fried until golden brown spice
Hasilnyaaa ... alhamdulillah can be enjoyed together with zauji, andInsha Allah defeat ama guns sold in the shop (hihi.. Highly ofhimself). Unfortunately I can not upload pictures, God willing, next time. For while others first pake picture; p (shape much differentguns anyway, walo bagusan picture hehe). Anyway, try clicking onthe photograph, there is flour dough recipe you know (that formbalurin know). If I take a practical, so pake flavor instant flour mixlittle flour. Dough can be tried another time, because it can alsomake other dishes such as chicken fried flour, etc. ^ ^
Tahu Petis
Materials I:1 1/12 tablespoon shrimp paste
2 tablespoons soy sauce
50 grams of brown sugar
300 ml of water
3 tablespoons rice flour, dissolved
3 cloves garlic, mashed
2 tablespoons cooking oil
1 teaspoon salt
Materials II:
15 pieces out Sumedang (deflated know in other places)
20 pcs of cayenne pepper
2 tablespoons fried onions
How to make:
A. Saute the garlic until fragrant, then enter the paste and salt, and cook until aromatic.
2. Add water and all the material I, except the rice flour, and cook until boiling.
3. Enter the rice flour, stir, and cook until thickened.
4. Cut the middle out, do not get broken. Spread the paste to taste.
5. Serve with chili sauce and fried onions. Hmmm ....................Bakwan
Bakwan Sprouts Recipe Ingredients:250 grams of bean sprouts, cleaned
2 stalks celery, thinly sliced
2 leeks, thinly sliced
150 grams of shrimp, roughly chopped
100 grams of shrimp, without head and skin
100 grams of wheat flour
Sprouts Bakwan Dough Recipe Ingredients:
150 ml of liquid coconut milk / water
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 pieces of garlic, crushed
1 egg, lightly beaten
How to Make Bakwan sprouts:
Mix all dough ingredients, mix together the beaten eggs whilepouring milk / water sampi form a smooth dough. Enter the bean sprouts, shrimp, green onions, and celery.
Medium heat, heat enough oil. Dip a ladle to be used as a concavesetakan. Lift the spoon after a hot, fill with batter, add 1-2 wholeshrimp tails on it, put in hot oil. Remove the bakwan of a spoon,fried ripe brown.
Remove and drain.Wingko Babat
Materials I:
Ketan flour, 250 grams
Coconut medium, 1 egg, shredded lengthwise
Sugar, 175 grams
Salt, to taste
Vanilla powder, 1/2 teaspoon
Warm water, 100 ml
Margarine to taste, to spread
How to make Wingko Tripe:
Mix coconut, sugar, salt, vanilla, and warm water until blended.Knead until the sugar dissolves.
Add glutinous rice flour, stirring constantly until blended.
Heat the mud cake pan or nonstick omelet pan. Grease a mold withmargarine.
Pour batter wingko taste, and cook over low heat until cooked andbrowned while turning occasionally, remove from heat. Serve.Gatot
750 gr Cassava
1 btr Coconut
1 tablespoon salt
How To Make Recipes Billy (Yogyakarta):
Soak the dried cassava, thinly sliced, then steamed until cooked. lift
Clean the coconut, shredded lengthwise, with salt
Serve the cooked cassava gatot with grated coconut
Ketan flour, 250 grams
Coconut medium, 1 egg, shredded lengthwise
Sugar, 175 grams
Salt, to taste
Vanilla powder, 1/2 teaspoon
Warm water, 100 ml
Margarine to taste, to spread
How to make Wingko Tripe:
Mix coconut, sugar, salt, vanilla, and warm water until blended.Knead until the sugar dissolves.
Add glutinous rice flour, stirring constantly until blended.
Heat the mud cake pan or nonstick omelet pan. Grease a mold withmargarine.
Pour batter wingko taste, and cook over low heat until cooked andbrowned while turning occasionally, remove from heat. Serve.Gatot
1 btr Coconut
1 tablespoon salt
How To Make Recipes Billy (Yogyakarta):
Soak the dried cassava, thinly sliced, then steamed until cooked. lift
Clean the coconut, shredded lengthwise, with salt
Serve the cooked cassava gatot with grated coconut
Gaplek
1 kg of sago starch
sufficient water
Coconut ½ btr
1 tablespoon salt
Cooking oil 500 cc
How to Make Cassava Recipes (Wonosobo):
Clod-clod corn starch and put it into boiling water
After a bit cooked, remove, destroy her diuli, then put grated coconutand salt to taste. Uli with hot water to be formed into a finger
Fry in hot oil until golden brown, remove from heat
1 kg of sago starch
sufficient water
Coconut ½ btr
1 tablespoon salt
Cooking oil 500 cc
How to Make Cassava Recipes (Wonosobo):
Clod-clod corn starch and put it into boiling water
After a bit cooked, remove, destroy her diuli, then put grated coconutand salt to taste. Uli with hot water to be formed into a finger
Fry in hot oil until golden brown, remove from heat
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