soup of the sun ( sup matahari ) indonesian original recipes

soup of the sun ( sup matahari ) indonesian original recipes

ingredient soup of the sun :

1 carrot, cut to length
50 grams of peas
50 grams of oyster mushrooms, disuwir
5 whole cloves garlic, fried, mashed
3 pieces of mushroom, cut into pieces
2 pieces of sausage, sliced 1/2 cm
1,750 ml chicken broth
4 teaspoon salt
1/2 teaspoon ground pepper
1/2 tablespoons granulated sugar

Omelet Ingredients:
4 eggs, beaten off
1/4 teaspoon salt

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how to make soup of the sun ( sup matahari ):
Scrambled eggs: whisk the eggs and salt. Pour in flat pan diameter 20 cm. Create a thin omelette. Cut the shape of the sun. Set aside.
Soup: chicken broth boil and garlic until fragrant.
add the carrots, mushrooms, peas and sausage. Cook until half cooked.
Add salt, pepper, and sugar. Stir well.
Place the fried egg in a bowl. Pour the soup over the eggs. Serve.

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lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )

ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :

- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served

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common snakehead satay

common snakehead satay

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ingredient common snakedhead satay :

- 500 grm common snakehead ( scientific name : Channa striata ) , cut in topiece and clean and drain

seasoning common snakedhead satay :

- 4 tablespoon honney

- 1 tablespoon tamarind water

- 1 talespoon tomato sauce

- 2 tablespoon soy sauce

- 1/2 tea spoon ginger ( grated )

- 3 tablespoon instant seasoning satay

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how to make common snakedhead satay :

- tamarind water, honney , tomato sauce soy sauce, instan seasoning satay and ginger mix together

- coat and soak fish with seasoning until 30 minutes

- oven fish until 40 miutes, and serve

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fried shrimp butter

fried shrimp butter

fried shrimp butter

ingredient/seasoning fried shrimp butter :

- 1 1/2 cm ginger ( be shredded )

- 2 garlic ( shredded )

- 1 tbs pepper powder

- 1 tbsp lime juice

- 500 grm tiger shrimp

- 2 tbsp butter

How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together

- coat shrimp with seasonings, let stand 1 hour until the spices to infuse

- head butter, fried the shrimp until change colour. lift and drain

- serve with tomato sauce

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blood cockle with cayenne pepper

blood cockle with cayenne pepper

igredients blood cockle with cayenne pepper:

- 1 tablespoon vegetable oil for sauteing

- 3 Indonesian bay-leaf/Indonesian laurel ( Syzygium polyanthum )

- 3 tamarind ( Tamarindus indica )

- 1Kg blood cockle

- 20 cayenne pepper

- 100 ml coconut milk

- 100 gr peanut ( peeled, frying and roughly mash )

seasoning mashed:

- 7 red onion

- 2 garlic

- 3 cm ginger

- 3 cm turmeric ( fried without oil )

- 1 lemongrass

- 1/2 tsp salt

how to make blood cockle with cayenne pepper:

1. seasoning mashed sauted until fragrant, add indonesian bay leaf, sugar, tamarind, stir until fragrant

2. add blood cockle, mix together. add cayenne pepper and coconut milk. cook until boiling and coconut milk thickens.

3. add peanut, mix together, and serve.

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