maragi satay ( sate maragi )

Sundanese people do not call it satay maranggi, but enough with maranggi alone. There are two areas in West Java who both claim to be the place of origin of satay skewers maranggi, namely Cianjur and Purwakarta. In Cianjur, maranggi only (strictly) made ​​from beef. By contrast, more common in Purwakarta made ​​from goat meat, cow though his version is also popular.

Maranggi  satay resemblance to the sweet beef satay in East Java, satay cooked from Aceh, even Kajang satay of Malaysia. Everything is made ​​of satay beef  with liquid sweet and fragrant coriander.

INGREDIENTS maragi satay ( sate maragi ) :
900 gr beef has a part in the
5 tablespoons soy sauce to bind the meat
150 grams of brown sugar, finely chopped
8-10 tablespoons soy sauce tomato pickles to complement
25 fruit skewers

maragi satay ( sate maragi ) SEASONING :
10-12 cloves of garlic
15-18 red onions
2 tbsp coriander, roasted
1 ½ - 2 tsp salt
2 ½ -3 tablespoons tamarind water (condensed)

TOMATO PICKLES
2 red tomatoes, sliced
4 red onions, sliced
Chilies 6-8 black pepper, sliced

HOW TO MAKE maragi satay ( sate maragi )
Cut beef into cubes 1 ½ - 2 cm. Mix the brown sugar, soy sauce and spices and stir well. Let stand 30-60 minutes to allow the flavors to infuse. (More padded if lodged in the refrigerator 1 night)
Skewer 4-5 pieces of meat in every skewer. Grilled over coals or on a grill satay marinade while smeared. Turn them until cooked satay. Try satay cooked, but not dried.
Pickled Tomatoes: mixed peppers, tomato and onion slices, pour the vinegar and stir well. Serve with satay sauce to complement.
Satay can be served with rice or rice cake.

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klopo satay ( sate klopo )

Satay chicken or goat satay certainly is not unusual because it is easily found in various areas.
But for Sate Klopo, certainly quite unique and interesting. In addition to not using goat or chicken, satay klopo exist only in the city of Surabaya - East Java.
I see and feel the pleasure of Sate Klopo when in one morning down the area around the monument Tugu Pahlawan.

klopo satay ( sate klopo ) recipes :

klopo satay ( sate klopo ) ingredient :
300 grams of beef has deep, cut into pieces
150 grams of beef fat, cut into pieces
3/4 teaspoon salt
1/2 teaspoon ground pepper
17 fruit skewers
seasoning Coconut
200 grams of grated coconut rough

Refined Coconut Seasoning
14 grains of red onion
4 cloves of garlic
4 cm turmeric, burned
2 teaspoons of coriander powder
2 teaspoons salt

1/2 tablespoon granulated sugar

Peanut seasonings
200 grams of peanut skins, fried, mashed
4 pieces of curly red chili, mashed
4 pieces of red chili, mashed
75 grams of brown sugar comb
2 teaspoons salt
500 ml of warm water
Supplementary ingredient
3 red onions sliced
2 tablespoons soy sauce

How to Make klopo satay ( sate klopo )
Marinate beef and beef fat with salt and pepper. Let stand 1 hour.
Plugs-beef skewers alternately with beef tallow on a skewer. Set aside.
Coconut seasoning, stir coconut spices and grated coconut.
Wrap satay with coconut flavoring.
Fuel while inverted until soft and fragrant.
Peanut sauce, stir peanut, curly red chili, red chili sauce, brown sugar, salt, and warm water.
Serve satay with peanut sauce and klopo complement.
For 17 skewers

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tofu balado ( tahu balado )

tofu balado ( tahu balado ) ingredient:
250 grams tofu, cut into 2x2 cm
2 bay leaves
3 cm galangal, crushed
150 ml of water
1 tablespoon soy sauce
3/4 teaspoon salt
1 teaspoon brown sugar
3 tablespoons oil for sauteing

tofu balado ( tahu balado ) Seasoning Mashed:
5 red onions
3 cloves of garlic
6 large red chilies
4 pieces of red chili

How to make tofu balado ( tahu balado ):
Fried tofu over high heat until. Set aside.
Heat the oil. Saute the mashed spice rough, bay leaves, and galangal until fragrant.
Add the tofu. Stir well.
Enter soy sauce, salt, and brown sugar. Stir well. Pour water. Cook until absorbed.

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cingur salad ( Rujak cingur )

cingur salad ( Rujak cingur ) recipes

one of the most in looking for food in eastern Java is Rujak cingur. Rujak cingur is one of traditional food from the city of Surabaya, East Java.
cingur salad is usually accompanied with a variety of vegetables such as spinach, bean sprouts, long beans, fried tofu, fried tempeh, and a variety of fruits such as jicama, cucumber, young mango, and kedondong. There are also additional crackers.

cingur salad ( Rujak cingur ) ingredients:
1 piece (300 g) firm tofu
1 piece (250 grams) tempeh
1 bunch (175 g) spinach, boiled
100 grams of bean sprouts, boiled
500 grams cingur
1 piece (150 g) cucumber, cut into pieces
1 piece (200 grams) mengkel mango, cut into pieces
1 piece (350 grams) jicama, cut into pieces
5 pieces of rice cake
3 tablespoons fried onions for topping
100 grams of starch crackers
oil for frying

Seasoning mashed:
1/2 pieces (40 grams) of plantain, sliced
3 pieces of red chili
3 tablespoons peanut
2 1/2 teaspoons brown sugar comb
2 cloves of garlic
1/2 teaspoon shrimp paste, fried
1/2 teaspoon salt
2 1/2 tablespoons of paste
1 tablespoon tamarind water (1 teaspoon of tamarind and 1 tablespoon water)
50 ml of water

How to Make cingur salad ( Rujak cingur ) :
Boil cingur with 2 bay leaves, 2 cm ginger, 1 teaspoon salt, and 1,500 ml of water until tender. Set aside.
Marinate the tempeh and tofu in 100 ml of water and 1 teaspoon salt. Fry until cooked.
Grind, stone bananas, red chillies, peanuts, brown sugar, garlic, shrimp paste, and salt.
Enter the paste and tamarind water. Grind finely. Pour water. Flat grind.
Sliced ​​tofu, tempeh, cingur, cucumber, mango, and jicama on a mortar.
Enter kale, sprouts, and sliced ​​rice cake. Stir until blended.
Serve with a sprinkling of fried shallots.

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squid soy sauce ala aceh ( cumi masak aceh )

In this post I'm going to share a bit of soy sauce Cook Squid Recipe Typical of Aceh that need to be tested by culinary enthusiasts. Well, this one squid dishes are very delicious dish when eaten with white rice was warm. squid soy sauce ala aceh is very delicious dishes according to the authors. The taste is sweet and savory and chewy in the mouth of the squid mixed and have a taste of its own. Are you curious about this seafood?. Take it easy, soon I give ingredients and recipes, and procedures in making

squid soy sauce ala aceh ( cumi masak aceh ) recipe

squid soy sauce ala aceh ( cumi masak aceh ) ingredients:
- Medium sized squid, 5 pieces, discard the contents and head
- Minced beef, 250 grams
- Wheat bread / panir, 50 grams
- Chicken eggs, 1 egg
- Green onion, 1 stalk, thinly sliced
- Onions, 1/2 fruit, finely chopped

 Sauce Ingredients:
- Water, 400ml
- Sweet soy sauce, 2 tablespoons
- Cayenne pepper red, 7 pieces
- Cloves, 2 eggs
- Nutmeg powder, 1/2 teaspoon
- Salt, to taste
- Fried onion, to taste
- Cooking oil, 2 tablespoons

Seasoning mashed:
- red onion, 4 items
- Garlic, 2 cloves
- 2 hazelnut
- Coriander, 1/2 teaspoon, toasted
- Pepper powder, 1/2 teaspoon

How to make squid soy sauce ala aceh ( cumi masak aceh ):

First - first Clean squid, discard husk, set aside. Combine beef, bread crumbs / panir, eggs, scallions, onions, salt and pepper. Stir well. Insert the meat mixture into the squid, squid hook ends with a toothpick. Repeat until exhausted squid. Heat the steamer pot, put the contents of squid and squid skewers the entire surface with a toothpick. Steamed squid contents until cooked, remove and discard the teeth puncture. Let cool and slice-slice squid, cut to taste. Heat oil, saute ground spices until fragrant. Pour water, add soy sauce, cayenne pepper, cloves, nutmeg and salt. Cook until boiling. Enter the squid, cook briefly about 3 minutes. Lift. Serve while still warm.

A little tip for cooking squid:
Do not be so long if cooked squid and use a large fire, because squid will harden and not rubbery anymore.

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