wedang ronde

traditional drinks derived from Java is able to warm up in the winter. in Java this drink very much like it.
The distinctive flavor of ginger added sweetness of sugar make this drink was so tasty and healthy.

The ingredients to make Wedang Ronde:

Ingredients Wedang Ronde :
150 grams of glutinous rice flour
1/4 teaspoon salt
135 ml of warm water matng
Green dye (if required)
Red dye (if required)

Ingredients for Fill Wedang Ronde:
50 g peanuts (peeled), fried roasted
25 grams sugar
1/8 tsp salt

Ginger water:
2,000 ml of water
400 grams sugar
400 grams of ginger, burnt, crushed
1 tsp salt
4 pandan leaves lbr
6 stalk of lemongrass,

how to make wedang ronde :

Fill Wedang ronde : blender mixture while still warm peanuts , sugar , and salt to form into small grains are not too fine . Then set aside .

Ingredients ronde , mix glutinous rice flour and salt . Stir until blended . Pour warm water little by little .

Separate the dough into three parts . One part is colored red , one green colored part , and the last part let white . Stir until blended so that each color dough evenly .

Take enough dough ronde . Flatten by hand . You can taste the contents . Shape dough into a ronde . Do not make the circle until the remaining dough .

Cook until the water boils . Insert the ronde ball that has been made . Boil until the round ball floats . Seanjutnya lift and drain ball round .

Material ginger : Combine water , sugar , ginger , pandan leaves and lemongrass poached materials with low heat until boiling and exit fragrance .

How to serve , put the stuffing ingredients and complementary ronde into the bowl , then pour the sauce into a bowl ronde , enjoy while hot

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broccoli oyster sauce ( brokoli saus tiram ) healty food

Broccoli is a vegetable that contains many nutrients needed by the body. known in brassica oleraceae ilimah language is a kind of plant which is included in golongn cabbage.

These plants allegedly originated from the Mediterranean region and has been developed since ancient Greece. While in Indonesia is becoming known types of vegetables since 1970.

Broccoli as vegetables can be processed into food with processed usually by boiling or steaming can also be delicious even eaten raw as well as fresh vegetables with the vegetables clean condition. While the material for processing as the best food is by steaming, steamed why? The answer is yes because with steamed expected vitamins and nutrients that the body needs for health is not lost during the cooking process. If the process by boiling for boiling should be done with the old boiling process no more than 5 minutes, with boiled too long because you will lose 50% of folic acid contained in the broccoli. In addition to folic acid contained in broccoli is also rich in compounds known as glukorafanin original form of anticancer compounds.

well this time I will share how to make healthy foods from broccoli. called broccoli oyster sauce

broccoli oyster sauce ( brokoli saus tiram )  Ingredients :

350 grams of broccoli ( cleaned thoroughly )

Water with a little salt to taste

2 tablespoons ( for stir fry )

3 cloves Baang white ( finely chopped )

Half grain onion ( thinly sliced ​​crosswise )

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 teaspoon salt

1/4 teaspoon sugar

1/2 teaspoon ground pepper

100 ml of water

1 tablespoon cornstarch ( then dissolved in a little water )

How to Make Broccoli Oyster Sauce:

Soak broccoli using a mixture of water with salt, if it is adopted and wash thoroughly and drain.

The next step then heat oil tumislah ingredients such as sliced ​​onions and minced garlic until fragrant smell, then enter the broccoli, then add sus oysters, salt, sugar, soy sauce, and pepper. Pour the water and continue cooking until cooked broccoli. Give the cornstarch solution that had been prepared and stir until sauce thickens, then remove and serve immediately while hot or warm.

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Fish in Banana Leaves (Pepes Ikan)

Pepes is a way to process foodstuffs (usually for fish) with banana leaves to wrap the fish and its marinade. How to make are herbs and spices mashed and added basil leaves, tomatoes, and peppers dibalur / clad with carp that have been cleaned. All then wrapped in banana leaves and pinned with 2 pieces of small bamboo at each end. The bundle is then burned (dipepes) on the fire or embers from charcoal to dry.

Ingredients:
• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted
• 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional

Preparations:
1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.

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sweet martabak ( martabak manis )

Recipe Sweet Martabak can use cheese or typical Bandung, Holland Bogasari flour or using the same bright moon. here is no way to make an easy cake sweet martabak not eggs. anyway please read through to the end of this delicious recipe.

Ingredients sweet martabak ( martabak manis ) :
- 125 grams of wheat flour
- 1/4 teaspoon of baking powder
- 32 grams of white sugar
- an egg
- vanilli
- salt
- 160 ml of boiled water
- butter
- chocolate meses
- sweetened considensed milk

how to make sweet martabak ( martabak manis ) :

1. Sieve the wheat flour and baking soda, mix with white sugar, then put egg, vanilli, and salt, mix slowly.

2. Put the boiled water, bit by a bit until all of these items be a dough perfectly. After that, let the dough in a hour.

3. Add the baking soda to the dough, and then put that dough to the hot teflon with medium fire level.

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green banana ice ( es pisang ijo )

green banana ice ( es pisang ijo ) is one of the specialties of South Sulawesi became very interested in food at the moment and is suitable for the try. And Maybe you are wondering what the hell green banana ice ( es pisang ijo )??, green banana ice ( es pisang ijo ) dessert is a type of food made ​​from banana sago flour dough covered with colored ijo (green) and coconut milk, then doused with syrup,. If the matter flavored ice green banana ice enjoyment need not be asked this green bananas. Ice green banana is suitable enjoyed the afternoons.

Ingredients green banana ice ( es pisang ijo ) :
- 50 grams of Sago Flour
- 175 grams of corn flour, sieve it
- 1/2 teaspoon of salt
- 5 pieces of Suji Leaves
- 6 Banana Fruit
- 300 ml of boiled water
- Shredded Chedar Cheese
- Chocolate Meses
- Strawberry Syrup
- Sweetened condensed milk
- Shreded Ice

how to make green banana ice ( es pisang ijo ) :

1. Mix all of cornflour, suji leaves, salt, and boiled water. Heat it all up with low fire level, and stir it until be a dough. and then put the sagu flour into the dough until be a perfect dough

2. Divide the dough to be 6 part, and then trimmed it until be 1/2 cm of thick

3. Cover the banana with these dough, after that boil these all banana until float, float is the alert that all banana with dough has cooked perfectly.

4. Put in a big bowl, with Shredded ice, Sweetened condensed milk, Strawberry Syrup, Chredded Chedar Cheese, and Chocolate meses.

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