chicken noodles ( mie ayam )

Ingredients:
250 gr/9 oz asian egg noodle
350 gr/12 oz chicken fillet, chopped
1 large onion, chopped
3 tsp indonesian sweet soya sauce / Kecap Manis
1 tsp soy sauce (salty)
2 tsp oystersauce
250 gr/9 oz Choy Sum (chinese vegetable), cut

Spice Paste:
2 cloves garlic
2 cm Ginger, peeled
1/2 cm ground turmeric or 1/2 tsp turmeric powder (optional)
1 tsp pepper or 1/2 tsp pepper powder

For Soup:
2 lt water or meat broth
1/2 tsp pepper powder
1 tsp broth powder
2 spring onions, sliced
1 tsp sugar
salt to taste

Garnish:
2 tsp fried onions

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sauteed papaya flower original manado ( tumis bunga pepaya manado ) vegetarian

This is one of the vegetarian food that originated from Manado, Indonesia.

Sauté vegetables papaya flower is often cooked by Manado and surrounding communities, not too bitter taste could even cooked not bitter at all makes this increasingly popular cuisine by outsiders if holidays to Manado Manado.

ingredient
150 grams of papaya flowers
100 grams of papaya leaf
3 tablespoons cooking oil
8 grains of red onion, thinly sliced
5 cloves garlic, thinly sliced
10 pieces of curly red chili, thinly sliced
8 pieces of red chili, thinly sliced
3 cm galangal, crushed
3 bay leaves
1 tsp salt
½ tsp sugar
100 grams of anchovies field, briefly soak, dry fried


How to make
flowers and papaya leaves boiled with a little salt separately. Lift and squeeze.
da saute onion and garlic until fragrant ripe. Add chilli, galangal, and bay leaf, stirring until wilted.
enter papaya flowers and leaves and stir well. Add salt and sugar and stir well. Enter the anchovy has been fried, stir well. Lift.

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tofu soup ( sop tahu )

Ingredients soup:
1 tablespoon cooking oil
1 tsp sesame oil
3 cloves garlic, crushed
2 cm ginger crushed
1 liter chicken stock
salt and pepper to taste
100 g button mushrooms, sliced
2 carrots, sliced ​​according to taste
50 grams suun, soak water until soft
1 sheet of bean curd, cut into pieces, soak water


Ingredients fill:
1 piece of tofu, mashed
200 grams of mackerel fish, mashed
1 tbsp corn starch
1 egg white
salt, pepper, and sugar to taste
1 tbsp sliced ​​celery
to taste oil, for frying

topping:
Sliced ​​scallions

How to make:

Soup: heat the cooking oil with sesame oil, saute garlic until fragrant. Enter into the broth, add the ginger, salt, and pepper. Bring to a boil. Enter the mushrooms, carrots, and bean curd, cook briefly, remove from heat.

Fill: mix out, mackerel fish, sago flour, egg white, salt, pepper, and sugar, stir well, add the sliced ​​celery and stir well.

Heat oil, fry dough a teaspoon each time, until cooked, remove from heat.

prepared bowl, grammar suun, pour soup and stuffing, add the fried tofu, sprinkle with sliced ​​scallions and serve warm

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Bolu Kukus Cake ( kue bolu kukus )

Steamed sponge cake  is one country that is very popular and easy to find. The form that resembles a blooming flower and a lovely chap is one of the attractions of this steamed sponge cake, besides being sweet and soft cake texture on the tongue. Steamed sponge cake is shaped like a cupcake.


INGREDIENTS:
300 grams of wheat flour
250 grams of sugar
5 egg yolks
4 chicken egg white ( remove yellow egg )
1/2 tsp baking soda
175 cc of soda water with no taste (can use Sprite or 7Up)
1/2 tsp vanilla
1 tbsp cocoa powder
1/4 tsp dye brown / brown pasta
Paper cup / paper Oil / paper rolls for the base mold

HOW TO:
1. Beat eggs, sugar and vanilla until thick and fluffy, then enter turns, 1/2 parts flour, 1/2 parts soda water, and so on until the dough runs out, stir well.
2. Take 5 tablespoons of the batter, add the brown coloring and cocoa powder, stir well and set aside.
3. Prepare and give approximately 20 base molds with paper cups steamed cakes / baking paper, then put in a pot of boiling water steamed.
4. Pour the batter into the molds until almost full then add 1-2 tsp of dough and chocolate brown colored powder. Do it until the dough runs out.
5. Cover the pan steamer, steam over high heat + / - 20 minutes or until cake baked and broke on top. Remove, let cool. Steamed sponge ready to serve.

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milkfish balinese seasoning ( ikan bandeng bumbu bali )

this recipes from balinese indonesian,

ingredient milkfish balinese seasoning ( ikan bandeng bumbu bali ):

500 grams of milkfish (@ 250 grams)
1 whole lemon, take the water
2 tsp salt
To taste oil, for sauteing and frying


mashed :
6 red onions
4 cloves of garlic
7 pieces of curly red chili
4 large red chilies, seeded
3 cm ginger
1 tsp salt
3 tablespoons soy sauce
1 tsp sugar
150 ml of water
How to make

- Clean the milkfish, cut into three pieces.
- Sprinkle with lime juice and salt.
- milkfish Fry until golden brown, remove and drain.
saute ground spices until fragrant and cooked. Add soy sauce, sugar, salt, and water.
- Cook until the sauce thickens.
enter milkfish fry, cook briefly while stir well, remove from heat.

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Beriani Rice ( Nasi Beriani )

The name of this dish comes from the Parsi language bererti fried or grilled. In ancient times, rice fried in cumin oil in the water before boiling with spices so half-baked.

ingredient
- 3 tablespoons cooking oil
- 1 whole onion, sliced ​​round
- 5 white cloves, thinly sliced
- 3 cm cinnamon
- 6 eggs kapuaga
- 15 grains of cloves
- 2 pieces of flower deaf / mace
- 350 grams of beef brisket sanding, cut into small pieces
- 1 tsp fennel powder
- ½ tsp cumin powder
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- ½ tsp turmeric powder
- 2 liters of water 175 ml plain yogurt (plain)
- 400 grams of rice length
- 2 tablespoons margarine
- 3 tbsp raisins
- 4 tbsp fried shallots

How to Make
- Heat the cooking oil, saute onion and garlic until fragrant and wilted.
- Add the cinnamon, cardamom, cloves, floral deaf / mace.
- Continue sauteing until fragrant spice really.
- Put the piece of meat. Add fennel, cumin, nutmeg, pepper, and turmeric powder.
- Pour water and cook until the meat is cooked.
- Pour the yogurt, and mix well. Enter rice stir briefly,
- Cook until half cooked and dry water. Lift, then steamed until cooked rice.
- Give margarine and raisins, stir well, remove from heat. Sprinkle fried shallots.

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GADO GADO BETAWI ( VEGETARIAN FOOD )

well this time we try to share with you also deh Indonesian cuisine is derived from the Betawi. Of course you can try to make the gado gado with ordinary dish or gado gado Betawi with some extra special flavor complement to the gado-gado Betawi could be more delicious and tasty

Ingredients Making Gado Gado:
Prepare beans that have been boiled about 150 grams, cut according to your taste
Prepare the tempeh sliced ​​150 gram boxes and fry until cooked
Prepare curly lettuce 150 grams sliced ​​into three or four parts
Prepare as much as 3 eggs chicken eggs and boil until cooked, once cooked eggs cut into two parts.
Prepare red tomatoes, just one fruit and cut into 4-6 pieces.
Prepare 150 grams of cabbage and boil, then make sure you throw out bones cabbage (the hard part).
150 grams of raw tofu, fried and sliced ​​into two parts.

Additional Ingredients:
Sprouts 150 grams
sufficient water
cooking oil
Cucumbers are a fruit, cut into pieces. Do not use bitter cucumber.

Seasoning ingredients to make peanut sauce:
First red pepper puree enough only three
Puree along with five cloves of garlic
Add the peanuts 250 grams
Water three tablespoons tamarind
Two tablespoons of vegetable oil
Add kaffir lime leaves five
Give one teaspoon salt
Combine the coconut milk 500ml
Finally add the brown sugar 50 grams

How to Make Gado Gado:
Before processing a hodgepodge, created first seasoning gado-gadi. The trick is roasted peanuts and then throw away the skin and mashed
Sauté red pepper, lime leaves, and garlic until fragrant.
Add coconut milk and peanuts that have been roasted earlier then stir until evenly and boils.
Add tamarind water, salt, and brown sugar. Cook briefly and set aside.
Fried tempeh and tofu, sprouts and brewed with hot water.
Now you can prepare the ingredients that have been boiled or fried in Chapter Ingredients Making Gado Gado above into one on a plate, a neat layout.
Then add up gado gado peanut sauce.
  Gado Gado was prepared in the present

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Chicken Tuturuga ( AYAM TUTURUGA )

Here it is typical cuisine from Manado, North Sulawesi. Seasoned chicken tuturuga. .
blend of sour, spicy, savory and delicious. with the addition of pandan leaves and basil that are characteristic of several dishes Manado, makes this dish smelled delicious and tempting. No wonder this dish is very popular not only in the region of origin but also in the whole archipelago. Curious to try??! Cooking simple but delicious taste.

Ingredients:
1 small chicken ( weighing about 600 gr/20 oz ), cut & washed.
350 ml/12.fl.oz thick coconutmilk
4 kaffir lime leaves
25 small red / green chillies
1 stem lemon grass, outer leaves discarded, bruished
1 lime or lemon , halve, use the juice
1 pcs pandan leaf
5 pcs sweet Basil or normal Basil leaves
1 tsp Salt ( or to taste)
vegetable Oil

Spice for the paste:
8 red onion, chopped
3 cloves garlic, chopped
4 large red chillies, de-seeded, chopped
5 candlenuts, roughly chopped or crashed
2 cm or 1 tbsp fresh ginger
2 cm ground turmeric or 2 tsp turmeric powder


Directions:
basting the chicken with lime juice and salt. Set aside for 10 minutes. Put aside.

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).

Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
Stir fry the paste until fragrant & it's colour turns to orange ).

Add the small chillies, lemon grass, kaffir-lime leaf, Pandan leaf & Basil leaves.

Add the chicken and stir to mix. Cook until the chicken becomes harder.

Pour in the coconut milk, add the half of lime juice & salt. Stir occationally.

Adjust the heat into medium and simmer until the coconut milk get boiled & chicken well cooked.

Serve hot with rice.

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sate ayam madura ( chicken satay from madura )

this chicken satay from madura have a unique taste.,
For you at home who want to try to make satay madura, below I list Madura satay recipe with the ingredients you need to provide.

ingredients:
400 gm chicken filet, cut into small dice
20 skewers

Ingredients marinade:
3 tablespoons soy sauce
10 tablespoons peanut sauce
2 tablespoons vegetable oil
salt to taste

Peanut sauce:
400 gm peanuts, fried and mashed
5 grains hazelnut, toasted and mashed
2 cloves garlic, mashed
1 red chili, puree
3 tablespoons soy sauce
100 ml coconut milk
salt to taste
2 sm oil for sauteing
sufficient water
complement:
soy sauce
pickled cucumber


How to make satay:
Soak chicken in marinade at least 1 hour.
Arrange the meat on a skewer
Fuel on a bonfire while occasionally smeared the remaining marinade

how to make peanut sauce:
Sauté garlic, cayenne and nutmeg until fragrant
Put peanuts are already in puree and coconut milk and stir
Add salt, soy sauce and water.
Cook until sauce thickens.
Serve with the satay and pickled cucumber

* to add flavor
Mix leftover chicken bones when sauteing

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semar mendem cake

this cake originated  from semarang indonesia,.

INGREDIENTS:
• Ketan 500 grams
• Meat / shredded 100 grams
• Eggs 3 eggs
• 2 tbsp flour

HOW TO MAKE SEMAR mendem:
• Sticky rice cooked as cooking rice. After cooking dikepali with hands stuffed inside
With shredded or cooked meat
• Beat eggs, mix with flour, make a thin omelet batter, until the dough runs out.
• Wrap the filled glutinous shredded / bacon with a fried egg,
Bandage / wrap with neat and beautiful, so interesting. Serve.

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Taliwang Chicken ( Ayam Taliwang )

Here's one of the culinary icons of the island of Lombok Indonesia: Chicken Taliwang
It is said that this spicy chicken dish comes from the village of Karang Taliwang, Village North Chakra, District Cakranegara, Mataram, West Nusa Tenggara (NTB). Taste?? so delicious



Ingredients:

1 free-range chicken ( weighing about 1kg ), washed
100 ml oil
1 lime or lemon, halve, use the juice


Spice for the paste:
12 large red chillies, de-seeded, chopped
3 -5 small red chillies / bird chillies ( if you like it hot)
10 shalllots, chopped
5 cloves garlic, chopped
2 tomatoes, chopped
4 cm kencur (lesser Galangale) or 1 tsp kencur powder/dried kencur (optional)
250 gr palm sugar
1/4 tsp roasted dried shrimp paste / terasi (optional)
2 tsp salt


Directions:

-Cut chicken in half lengthwise along breastbone, leave the backbone uncut.
-Turn chicken over and using the palm of your hand, press down on the center of the backbone until you hear a crack and the chicken is flattened.
-Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).
-Heat 50 ml oil in a wok or largish saucepan. (Don't add oil if already added in a blender).
-Stir fry the paste & stirring all the time until fragrant.
-Adjust the heat into medium and continue to simmer for about 20 - 30 minutes until the paste becomes thick & oily.
-(Be careful with your hands when you fry it, because the spice sauce bubbles).
-Meanwhile prepare the charcoal for Grilled Chicken, otherwise preheat oven to 200°C for roasted one.
-Take the sauce from the stove. Add lime juice & mix well.
-Adjust the seasoning, if necessary add salt or sugar to taste.
-Coat the chicken with half amount of the paste.
-Put the chicken in a Pyrex Glass, roast the backside for 30 minutes.
-Turn the chicken around, rub the remaining paste on it & continue roasting for another 30 minutes.

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Balap Rice Cake from surabaya ( Lontong balap Surabaya )

Surabaya is a typical rice cake. If you traveled to the city of Surabaya cuisine is not to be missed. The most delicious you can find on the market Wonokromo. It is said that this dish has been known since President Sukarno (1953) inaugurated Wonokromo market. Although it makes it quite a long time and the process is a bit much, but well worth the results obtained. Her tasty nampol really.

Main Ingredient:
1. Cut the rice cake to taste. Rice cake made of 500 grams of rice.
2. 500 grams of fried tofu slices to taste
3. Crackers
4. 150 grams of bean sprouts

Ingredients for the sauce:

1. 150 grams of mashed shrimp
2. Enough water to boil shrimp Arriving into stock
3. Cooking oil for sauteing seasoning to taste.
4. 6 cloves garlic
5. 10 spring onions
6. 1 teaspoon of pepper
7. sugar, salt and flavorings
8. Weeks to make 250 grams of shrimp topping
9. 50 grams of leek and celery
Material for lento:

1. Nuts tolo: 50 gr.
2. Grated Cassava: 250 gr.
3. Garlic: 2 cloves.
4. Cayenne: 5 pieces.
5. Shallots: 2 cloves.
6. Coriander powder: 2 tablespoons.
7. Egg whites.
8. Salt to taste.
9. Enough cooking oil for frying.

Ingredients for chili pastes:

1. Chili stew: 10 pieces.
2. Petis quality shrimp: 4 tbsp.
3. Sweet soy sauce to taste.
4. Boiled water to taste.
5. Fried onions: 3 tablespoons.
6. Puith fried onions: 1 tablespoon.

To make Lontong Racing does require quite a long time and involves a process that is quite a lot, but basically can be grouped into three stages, making lento, making soup with bean sprouts and sauce-making. Or if you want to shorten the time lentonya can be purchased in the market in general can be found in the rice cake seller / fried.

The process of making peanut lento tolo:

1. Boil beans until tender tolo.
2. Blend seasoning, put salt and sugar to taste.
3. Add into the grated cassava, spices and nuts tolo, then make a dough.
4. Create a circle and dip into the egg whites to be fried.
5. Fried dough dipped spheres eggs until cooked.

The process of making soup:

1. Puree the broth boiled shrimp.
2. Set aside the broth boiled shrimp
3. Saute the spices.
4. Put the shrimp broth and sprinkling weeks to give 250 grams was
5. You can flavor to taste.
6. If it has boiled, add the bean sprouts and a sprinkling of chopped onions give
and celery
7. Remove and set aside.

The process of making sauce:

1. Blend all sauce ingredients.
2. Mix soy sauce after the sauce is smooth and sisikan

If all three phases are completed, the next step is how to serve lontong racing. We usually presents lontong racing this way:

1. Prepare dishes.
2. Put chili pastes are made, taste or to taste.
3. Give a little sauce on while thunderstorm.
4. Put pieces of rice cake.
5. Put slices of fried tofu.
6. Put slices lento.
7. Pour sauce plus shrimp in it.
8. Sprinkle fried onions if necessary.
9. Give crackers as

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lumpia semarang

this snack delivery form semarang jawatengah indonesia

Pastries is indeed a characteristic of the city of Semarang. how to make spring rolls were tasty actually never been posing in this blog. You can click the link to make spring rolls or other lumpia recipe ie cookies recipe lumpia, lumpia recipe cookies and roasted cheese cake recipe

ingredients:
20 ready-made spring roll skin lbr
Chives

ingredients content:
75 grams of chopped shrimp
75 grams of minced chicken
300 grams of bamboo shoots, sliced ​​matchsticks
100 grams of bean sprouts
1 stalk spring onion, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated sugar
Btr 1 egg, beaten off
Vegetable oil to taste

Acar, mix together:
150 grams of cucumber
10 pcs chili sauce
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon of vinegar

Sauce Ingredients:
2 cloves garlic, minced
50 grams of brown sugar
150 ml of boiled water
3 tablespoons corn starch, dissolved
1/4 teaspoon salt
1 tablespoon vegetable oil

Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 pcs red onion
1/2 teaspoon salt
1/4 teaspoon ground pepper

How to make lumpia semarang:
1. Create content: heat oil, saute ground spices until fragrant, put chicken and shrimp, stirring until it changes color. Add bamboo shoots, bean sprouts, scallions, soy sauce, salt and pepper, stir, and cook until dry. Enter the beaten eggs, stir, and cook until dry, remove and let cool.
2. Take a piece of spring roll skin, put 1 tablespoon of batter fill, fold both ends and then roll and paste with egg white.
3. Heat oil and fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat the oil and saute garlic until wilted, add water and salt, boil until boiling, put corn starch solution, stirring, and cook until boiling and thickened, remove from heat

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walnuts sauce from maluku ( sambal kenari maluku )

walnut sauce is a original recipes arived from maluku indonesia,
indonesia original recipes.,


ingredients:
12 tablespoons walnuts, pour hot water, peel the skin
4 grains of red onion
16 pieces of red chili
1 tsp shrimp paste cooked
salt to taste
Sugar secukpnya
2 pieces of lemon china, take the water


How to Make Sambal Recipe Walnuts (Maluku):
Roasted walnuts until browned. Remove and set aside.
Puree onion, red pepper and shrimp paste. Add salt and sugar. Grind until smooth add the walnuts while continuing to grind. Until pulverized walnuts. Give chinese lemon water.

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green chili curry duck ( Itiak Lado Mudo )

this recipe original from sumatra, indonesia
indonesia original recipes


ingredient

1 whole duck
1 orange juice, take the water


mashed

10 grains of red onion
6 cloves garlic
250 grams of green chili
½ tsp pepper
2 cm turmeric
3 cm ginger
3 cm galangal
3 pieces of hazelnut
2 tsp salt
3 tablespoons oil, for sauteing
3 pieces of turmeric leaves
5 kaffir lime leaves
3 pieces kandis acid
2 stalks lemongrass, crushed
1 liter of 2 santa thick coconut
How to make

duck wash thoroughly, then fierce (burnt with a little distance from the fire) while a spin until smooth feathers missing.
duck cut into 8 pieces, then coat with the lemon juice, let stand for 15 minutes.
duck mixed with spices and other seasonings and stir well.
stir-fry until fragrant spiced duck. Enter the coconut milk and cook until sauce thickens. Remove and serve.


For 6-8 people

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Pentul Satay ( Sate Pentul )

satay pentul are foods derived from south sumatra, indonesia
indonesia original recipes


INGREDIENTS:

500 gr beef
6 grains of red onion
4 cloves garlic
Subtle nutmeg ¼ st
St ¼ coriander. roasted
St ¼ cumin, roasted
salt, pepper
satay puncture
MATERIALS soy sauce:

5 sm sweet soy sauce
3 grains of red onion
6 grains of red chili
2 pieces of lime


HOW TO MAKE:

Minced beef until smooth.
Puree onion, garlic, coriander, and cumin and mix with subtle nutmeg.
Stir in the minced meat with spices that are mashed berries salt and pepper to taste. Then make a round shape of a marble-2, then prick with satay skewers and make some fruit skewers.
Grilled skewers over charcoal blotter / flame broil until cooked. Serve with soy sauce.
Soy sauce: Combine sliced ​​onion, chili sauce, soy sauce and lemon juice.

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curry chicken ( ayam kari )

ingredients:
- 1 chicken, cut into pieces -
- 1200 cc coconut milk from half coconut -
- 50 grams small potatoes -
- 2 stalks lemongrass, crushed -
- 1 vertebra galangal -
- 5 bay leaves -
- 1 tsp coriander cumin powder -
- 1 teaspoon salt -
- 1 teaspoon of flavor, if you like -
- 1/2 tsp pepper powder -
- Cooking oil to taste -

Spices:
- 10 grains of red onion -
- 8 grains hazelnut -
- 1 finger turmeric -

How to make:
1. Sauté the crushed spices until fragrant.
2. Add chicken, lemongrass, salam, galangal, coriander, cumin, flavorings, potato, pepper, coconut milk, salt. Cook until tender, remove from heat. Serve.

Serves 8

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grilled chicken soy sauce ( Ayam Bakar kecap )

from java indonesia original taste



ingredients:
- 1 whole chicken, cleaned, split the chest (not to drop out) and then flatten -
- To taste Oil for frying -

Spices:
- 5 cloves garlic -
- Shallots 8 points -
- Red Chilli 4 pieces -
- Cayenne pepper to taste -
- Pepper powder 1 tsp -
- 5 tablespoons sweet soy sauce -
- Red sugar 1 tbsp -
- Sugar to taste -
- Salt to taste -

How to make:
1. Stir-fry all the spices until fragrant.
2. Add chicken, give water to the chicken submerged, and cook until the chicken is cooked. Remove and set aside.
3. Cook until sauce thickens chicken seasoning. Remove and set aside.
4. Bake chicken until cooked while covered with spices. Lift.
5. Serve with salad vegetables and garlic sauce ready-made.

Serves 3

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satay madura ( Sate Madura )

this food original from madura, east java, indonesia original recipes


Chicken Satay Madura is famous for its distinctive flavor beans and peanut sauce. Because peanut flavor that is so distinctive, that makes people become addicted.


Madura Chicken Satay Recipe Ingredients:

250 g chicken fillets, diced, satay skewers with puncture
1 piece lemon, sliced
3 grains of red onion, thinly sliced
5 tablespoons soy sauce
white rice or rice cake to taste
Peanut Seasonings:

3 grains of red onion
4 cloves garlic
100 g peanuts, fried
2 eggs hazelnut
salt to taste
150 ml broth
2 tablespoons cooking oil
Onion Sambal:

4 cloves garlic
10 pieces of small red chili
salt to taste
cooking oil to taste
How to Make Chicken Sate Madura:

Beans Seasoning: Mix garlic, onion, peanuts, salt, and nutmeg, puree. Heat oil and fry until fragrant, put the broth, cook until thickened. Lift.
Combine 2 tablespoons peanut sauce with 2 tablespoons soy sauce, dip skewers, grilled to medium rare. Lift and roll back the seasoning, grilled until cooked, remove from heat.
Onion sauce: heat the oil and saute garlic until half cooked, remove from heat. Mix the garlic, red pepper small, and salt and puree.
Serve chicken satay with peanut sauce, soy sauce, onion, garlic chili sauce, lemon, and white rice or rice cake.

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Gudeg Yogyakarta

 this food original from yogyakarta indonesia

ingredients:

• ½ coconut
• 3 pieces of teak leaves
• ½ chicken was
• Eggs
• Young Jackfruit

seasoning:

• 3 onion seeds
• 4 cloves garlic
• 1 teaspoon coriander
• 6 points pecans
• 2 slices laos
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 1 tablespoon of salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boiled egg and grated coconut to serve milk
• Young Jackfruit is cut a bit rough after washing.
• Then boiled with teak leaves that emerge red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and laos. Put it in a saucepan with the coconut milk, chicken and young jackfruit pieces that have been crushed.
• Add the bay leaves and galangal, coconut milk rebu continue until exhausted.
• Finally enter boiled eggs that have been peeled, add thick coconut milk and simmer until the milk runs out

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