EGG RECIPES RENDANG

Material:
10 boiled eggs, peeled and then fried until the skin.
750 ml coconut milk
1 sheet turmeric leaf
2 bay leaves

Subtle Seasonings:
6 red onions
3 cloves garlic
1 cm ginger
6 pieces of red chilli curls
1 tablespoon brown sugar
3 eggs hazelnut
1 tsp coriander powder
1 stalk lemongrass
1 teaspoon finely galangal

Directions:
Stir fry ground ingredients until fragrant, then enter the leaf turmeric, bay leaves, coconut milk, and eggs, stirring. After that cook until the gravy dries up. Remove and serve.

Cooking Recipes - Teri Nasi Pepes

Material:

* 300 gr rice Teri
* 50 grams red onion (sliced​​)
* 1 LBR turmeric leaves (sliced​​)
* 3 red chilies (sliced​​)
* 100 ml thick coconut milk
* 1 btr chicken eggs (whipped)
* Banana leaves (for wrapping)


Spices that are:

* 1 stalk Serai
* 2 cloves garlic
* 1 / 2 tsp Coriander
* 1 / 2 teaspoon salt


Cooking:

* Combine anchovies are mashed and seasoned with onion slices.
* Add turmeric leaf and red chilli and stir well.
* Enter the coconut milk, stir well, add beaten eggs, mix well.
* To be eight sections and wrapped with banana leaves.
* Steam for 30 minutes until cooked, remove and bake until dry and flavorful.
* Pick up and ready to be served.

Cooking Recipes - Know Martabak

Material:

* 2 btr Eggs
* 50 g flour
* 1 / 3 tsp pepper powder
* 500 cc Water
* 1 tablespoon vegetable oil / melted butter
* Salt to taste
* 2 slices white Know (roughly chopped)
* 250 gr minced meat
* 1 / 2 cup Water Broth
* 3 stalk leaf onion (chopped fine)
* 2 tablespoons cooking oil (for frying)
* 1 teaspoon curry powder Seasoning
* 1 / 2 tsp pepper powder
* 4 cloves garlic (puree)
* red onion 4 cloves (crushed)
* 4 green chilies (chopped fine)

How to Create Content:

* Saute onion and garlic in cooking oil until fragrant.
* Add ground beef, stirring until meat changes color.
* Enter the pepper and curry, pour broth.
* Cook until the spices to infuse.
* Enter the know, green peppers and scallions, stirring until smooth.
* Cook until done, remove and drain.

How to Make Martabak:

* Make a batter of egg mixture, flour, 1 / 3 tsp pepper, water, vegetable oil and salt.
* Heat a non-stick pan and spread with a little cooking oil.
* Enter the 2-3 tablespoons of dough, make the omelet until done, remove from heat.
* Prepare a piece of omelette and let the contents, then fold / roll according to taste.
* Do it for the rest of the ingredients until exhausted.
* Marinate with beaten eggs, fried over medium heat until golden brown skin.
* Remove and serve with chili sauce / tomato taste.

Meatball recipe MEAT

Materials needed:

* 250 grams of minced beef
* 75 grams of yam / radish, shaved smooth, squeeze
* 1 clove garlic, grated
* 1 tablespoon BBQ sauce
* 2 tablespoons flour
* 1 egg yolk buktir
* 20 grams onion, chopped
* 1 / 2 teaspoon ground pepper
* 1 teaspoon salt

Layers:

* 1 whole chicken egg white
* 100 grams of white flour coarse PANIR

How to cultivate material:

1. Stir all ingredients together until blended.
2. Slam-slam until completely fused.
3. Shape dough into a round flat circle.
4. Dip in beaten eggs, Roll in flour until blended PANIR.
5. Allow a few moments until slightly dry.
6. Fry in hot oil until golden yellow and more.
7. Remove and drain.
8. Serve warm with BBQ sauce.

FISH dumplings TENGIRI

Materials needed:

* 2.5-ounce mackerel fish puree
* 3 cloves garlic puree
* 2.5 oz sago flour farmer
* 250 ml ice water
* 2 pieces of thinly sliced ​​scallions
* 1 teaspoon salt

Supplementary materials:

* 6 pieces of tofu cut into diagonal
* peanut sauce
* lime
* soy sauce
* 6 pieces of dumpling skin
* 2 potatoes chopped 6 pcs

Peanut sauce:

* 2 ounces fried peanuts
* brown sugar
* 3 cloves garlic
* 1 / 2 ounces of boiled potato puree
* watery coconut milk
* 1 teaspoon salt

puree all sauce ingredients and cook on low heat until thickened, and oily
How to make dumplings:

1. Fish that have been mashed and mixed with water until well blended diuleni
2. Add green onion, garlic and salt, mix well
3. For a 3 for, dumplings, tofu, potato
4. Dumplings, take the skin of the dough and then steamed dumplings enter
5. Know, take out that have been cut diagonal holes in the middle and enter the batter and then steamed
6. Potatoes that have been steamed half-cooked batter holes in the center and enter then steamed until cooked again

How to serve:
stacking dipiring dumplings and chopped serve with peanut sauce, soy sauce and lime.

BAKED BEEF RECIPES spicy

Materials needed:

* 7 ounces beef thigh
* 2 bay leaves
* 1 teaspoon salt
* 1 tablespoon chicken flavor Royco
* 5 tablespoons cooking oil

Sambal:

* 3.5-ounce large red peppers
* 10 pieces of cayenne pepper
* 10 spring onions
* 8 cloves garlic
* 2 knuckle of ginger, crushed
* 5 pieces of vegetable tomato, sliced
* 1 teaspoon salt
* 1 / 2 teaspoon ground pepper
* 2 tablespoons lime juice

How to cultivate material:

1. Boil the meat with bay leaves and salt until soft, remove from heat. slices of meat following the fiber, at-o'clock until flat.
2. Grilled meat over coals until golden brown, remove from heat.
3. Sauce: heat oil, saute ground spices until fragrant, put tomatoes, salt, pepper and Royco chicken flavor, cook until the sauce cooked. enter the lime juice and grilled meats, stir well, remove from heat.
4. Serve warm with white rice.

Mushroom dumplings recipe

Material:
LBR 15 dumpling skins
250 gr peeled shrimp
125 gr know chinese
4 stalk spring onion
100 gr medium-size carrot
60 grams of mushrooms champignon
1 / 2 fruit bengkoang
1 tablespoon Chinese wine
1 tablespoon soy sauce
1 egg white btr
1 tsp sesame oil
1 / 2 teaspoon salt
1 / 2 tsp pepper
Method:
1. roughly chopped peeled shrimp, set aside. cut into pieces out of China, then destroyed until smooth, set aside. clean and green onion chopped fine, reserving, peeled and shredded carrots coarse net, set aside. Wash mushrooms and roughly chopped, set aside. bengkoang clean peeled and roughly chopped, set aside.
2. in a small bowl, pour the Chinese wine, soy sauce, egg white, sesame oil, salt, and pepper. stir until blended. add chicken broth powder, if it is less tasty.
3. enter the chopped shrimp into a large bowl. add know chinese, green onion, carrot, champignon mushrooms and bengkoang. stir all ingredients until well blended. enter the Chinese wine solution that has been mixed. stir again until blended.
4. take one sheet of dumpling skin, then put 1 tablespoon BHN contents in the middle. skin fold upward and then tie with twine to form the bag, doing this process until all the ingredients out and arrange the dumplings in a steamer that has been heated and steamed until cooked about 20 minutes, remove and serve hot with sweet sour sauce.

Tips:
* add the minced chicken into the batter shrimp to make it more solid.
* could maturation by frying in hot oil and many
* to bind the dumplings can be by using a rope made ​​of green onion
* apart with sweet and sour sauce, served with dumplings also suitable sour spicy peanut sauce and pickled vegetables.

RICE RECIPES BAKED FISH BONE Salty

Material:

* 1 \ 4 kg salt bone jambal: brewed with hot water, drained
* 1 kg of white rice
* 4 cups coconut milk from 1 coconut
* 15 chilies warit
* 3 leeks: cut menyerong
* 6 stalks of basil: take leaves
* Banana leaves leaves + Semitic
* 5 tablespoons cooking oil

Seasonings:

* 4 cloves garlic, crushed
* 3 knuckles ginger, puree
* 1 tablespoon dried shrimp, puree
* 2 sticks, lemon grass, crushed
* 2 knuckle galangal, smashed
* 1 \ 2 tbsp salt

Method:

1. Boil coconut milk with all the spices, except for cooking oil, while stirring, stirring.
2. After the milk boils, put the rice and cook until the rice aron, Lift.
3. For rice aron into sections depending tastes.
4. Save some rice aron on the sheet of banana leaf and blend. Save a few pieces of bone jambal, then sprinkle the top with green onion, basil, and cayenne pepper, then pour a little oil.
5. Close jambal bone with rice aron, then wrap with banana leaves and Semitic both ends.
6. Steamed rice for about 1 hour. Once cooked, remove and set aside.
7. Grilled banana leaf rice until brown.
8. Remove and serve while warm.

Oseng Tempe Oyster Mushroom Recipes

Oyster Mushroom Tempe Oseng
Material:

* 250 grams tempeh, fried 2 × 1 ½ x1 ½, fried shell
* 100 grams oyster mushrooms, cut into 1 cm
* 6 red onions, sliced
* 2 cloves garlic, sliced
* 2 bay leaves
* 2 cm galangal, smashed
* 2 large green chilies, cut oblique
* 1 tablespoon soy sauce
* ½ teaspoon salt
* ½ teaspoon nutmeg powder
* 100 ml water
* 2 tablespoons cooking oil
* Oil for frying

Directions:
1. Saute garlic, onions, green peppers large, bay leaves, and galangal until fragrant.
2. Enter the flat oyster mushrooms and tempe.Aduk. Season sauce, salt, and nutmeg powder. Mix well.
3. Add air.Aduk average. Cook until absorbed.

Iris Bumbu Asem Vegetable Recipes

10:25 Dunia kumputer

tamarind seasoning vegetable slices
Material:

* 1 piece of sweet corn, cut into 2 ½ cm
* 75 grams of fruit melinjo
* 50 grams of leaf melinjo
* ½ squash, cut into
* 4 pieces of cabbage, discard the bones, cut into pieces
* 7 bars long beans, cut into 4 cm
* 100 grams of young papaya, cut into pieces
* 2 cm galangal, smashed
* 3 large red chilies, halved lengthwise
* 2 teaspoons tamarind
* 2 tablespoons salt
* 1 tablespoon granulated sugar
* 2200 ml water

Seasonings Iris:

* 6 red onions
* 2 cloves garlic

Directions:
1. Boil water, spices, galangal, and tamarind to a boil and fragrant.
2. Enter the sweet corn, fruit melinjo, and red pepper until half cooked.
3. Add young papaya, squash, cabbage, long beans, melinjo leaf, salt, and sugar. Cook until done. Lift.

Catfish Recipes Kremes

10:26 Dunia kumputer

catfish kremes
Material:

     * 6 tail catfish
     * 1 teaspoon salt
     * 1 teaspoon tamarind water ½ teaspoon of acid and 1 tablespoon water
     * ½ teaspoon coriander powder
     * Oil for frying

Subtle Seasonings:

     * 5 cloves garlic
     * 2 teaspoons coriander
     * ¼ teaspoon pepper
     * 1 teaspoon salt

Dyes:

     * 150 grams of rice flour
     * 2 tablespoons corn starch
     * 1 egg yolk
     * ½ teaspoon turmeric powder
     * ½ teaspoon salt
     * ¼ teaspoon ground pepper
     * 4 lime leaves, discard the bones leaves, thinly sliced
     * 225 ml ice water

Directions:
1. Coat catfish with mixture of salt, acid water, and coriander for 30 minutes. Fry until half cooked. Lift. Set aside.
2. Dyes: Mix rice flour, corn starch, egg yolks, turmeric powder, salt, pepper powder, lime leaves, and water ice.
3. Dip catfish in dyes. Fry in preheated oil until cooked.
4. Fry remaining dyes until cooked and dry.
5. Serve with a sprinkling kremes catfish.

Saute Recipe velvetleaf Oncom

10:28 Dunia kumputer

Saute velvetleaf Oncom
Material:

* 3 bundle (150 grams) of velvetleaf, cut into 8cm, boiled 100 grams oncom, 2A-3 cm pieces
* 3 large green chilies, cut oblique
* 2 xcm galangal, smashed
* 1 teaspoon salt
* Â ½ teaspoon sugar
* 200 ml water
* 2 tablespoons cooking oil for sauteing

Subtle Seasonings:

* 6 red onions
* 2 cloves garlic
* 4 pieces chili

Directions:
1. Stir fry ground spices and ginger until fragrant. Enter the green chili. Stir until wilted.
2. Add oncom and stir well. Season salt and sugar. Mix well.
3. Enter velvetleaf. Stir until half cooked. Pour water. Cook until done. Lift.

Puding

If you've ever tried Soft Chocolate Pudding, Pudding in Glass and sponge pudding rolls have not tried it taste less complete the following chocolate pudding.

Material:
4 pack white gelatin
1 can sweetened condensed milk chocolate
45 g cocoa powder
350 grams sugar / taste to taste
little salt

Directions:
1. Mix sweetened condensed milk, cocoa powder, sugar and salt (not over the fire)
2. After the mixture evenly over the new material put over the fire, cook until
cooked / boiled
3. Turn off heat, stir in gelatin mixture until the steam is lost (lukewarm),
pour into a pudding mold with a screened'll become smooth,
freeze
Note:
This pudding chocolate taste at all, for those who like a little sweet, can be presented with
vla.

Vanilla Vla
Material:
2 egg yolks btr
50 g cornstarch
500 ml fresh milk
75 g sugar

1 tbs rhum / taste to taste

Chicken porridge recipe SUKABUMI

Material:
250 gr rice
2 ltr chicken broth
2 bay leaves
2 tsp salt

Mayonnaise:
1 whole chicken
750 ml water
1 teaspoon salt
2 tablespoons cooking oil
½ tsp pepper
½ nutmeg
3 tablespoons soy sauce

Blend:
8 pcs onion
3 cloves garlic
1 cm turmeric
1 tsp coriander
5 btr pecan

Complement:
Fried chicken, suwir-suwir
2 cakwe stalk, thinly sliced
1 stalk seldri, thinly sliced
50 g soya fries
100 gr red crackers / chips
liver satay fried gizzard

Method:
1. Boil the chicken with water and salt until chicken is tender, separate kaldunya.
2. Porridge: rice cooked with chicken broth, bay leaf until broken rice, add salt, cook until the rice into porridge and a bit thick. If you need to add water.
3. Heat oil and sauté ground spices until fragrant and cooked, put in a stew of chicken, boiled chicken again.
4. Cook until the broth boils, add nutmeg, pepper, soy sauce.
5. Bring to a boil again, remove chicken and set aside chicken broth.
6. Fry chicken until golden brown. Remove and drain, then suwirsuwir chicken. Set aside.
7. Presentation: put the porridge in a bowl, give the sauce, sprinkle cakwe, soybeans, chicken suwir, seldri, give the sauce and crackers. Serve porridge with liver gizzard kebabs.

For 6 people

Martabak MANIS

If it's in trying to use the recipe sweet martabak has not been maximized, can try the following alternative recipe sweet martabak can also try a recipe or mini martabak.

Leather Material:
250 gr flour
1 teaspoon instant yeast (yeast)
150 gr sugar
375 cc warm coconut milk
2 eggs

¼ teaspoon baking soda

Fill material according to taste:
Peanuts, roasted, peeled, chopped
Sesame seeds, toasted
Granulated sugar
Chocolate
Grated Cheese
Sweetened condensed milk

Directions:
1. Enter the yeast into the warm coconut milk, stir until dissolved and frothy, set aside.
2. Mix flour and sugar, make a hole in the middle, put the eggs into it. Keep stirring the mixture until all ingredients are dissolved, put the baking soda and knead again until well mixed. Allow approximately 15-20 minutes in a warm place.
3. Heat a frying pan and basting martabak margarine. Pour the batter into it until the rise and the surface dried and the outer layer become crispy brown.
4. Lift and place it onto the telenan pieces.
5. Sprinkle granulated sugar onto the surface martabak until blended. Followed with sweetened condensed milk. In accordance with the taste, sprinkle with your favorite ingredients and topping ingredients can be combined.
6. Martabak Fold into 2, cut according to taste.

For 10-12 pieces

FISH RECIPES FUEL

Material:
1 kg fish
3 cloves shallots
3 cloves garlic
2 eggs hazelnut
1 ounce brown sugar
1 tablespoon acid diluted with half cup water
3 tablespoons cooking oil
Salt to taste

Method:
1. If for grilled fish, the fish remains raw.
2. Puree onion, garlic, candle and salt. After fine
enter the brown sugar and puree again.
3. After a smooth insert acid water and cooking oil.
4. Soak the fish / chicken in seasoning for 1 / 2 hour.
5. After that grilled fish / chicken seasoning they will be applied while the remaining marinade ingredients were added in order to infuse.

Steamed Brownies Recipes

MATERIALS:
170 grams dark cooking chocolate
75 grams margarine
2 eggs
75 grams sugar
75 grams of wheat flour
Walnut Nuts
½ Teaspoon baking powder

how to make:
-Melt the dark cooking chocolate and margarine.
-Beat eggs and sugar until dissolved.
-Enter the flour and baking powder are sifted and mix evenly.
-Add the melted chocolate and margarine, stirring evenly.
-Pour in a pan of brownies that dioles margarine and covered with paper. Set aside.
-Heat the first steam after boiling and then enter a pan of brownies, before closing, put the walnuts which are sliced ​​thin and dioseng with Teflon (low heat) to appear brownish
-Steam for 30 minutes over low heat.
-Lift out of pan, then split with a sharp knife which
so do not be destroyed, lift the top, then fill the center with chocolate or dark cooking chocolate meses who already grated (just a little and evenly) and then re-united with parts of steamed brownies.
-Wait a cold and ready to serve

CHICKEN RECIPES FUEL

Material:
1 kg chicken.
3 cloves shallots
3 cloves garlic
2 eggs hazelnut
1 ounce brown sugar
1 tablespoon acid diluted with half cup water
3 tablespoons cooking oil
Salt to taste

Method:
1. If for grilled chicken, chicken must always use condiments ungkep diungkep usual.
2. Puree onion, garlic, candle and salt. After a fine brown sugar and puree enter again.
3. After a smooth insert acid water and cooking oil.
4. Soak the fish / chicken in seasoning for 1 / 2 hour.
5. After that grilled fish / chicken seasoning they will be applied while the remaining marinade ingredients were added in order to infuse.

Potato Doughnuts Recipe

Material:
275 g wheat flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
100 g granulated sugar
Chicken 2 eggs, beaten
50 g butter, melted
125 ml of liquid milk, mix with ½ tablespoon lemon juice
150 g potatoes, peeled, steamed, mashed
cooking oil

Method:
Mix all dry ingredients together. Make a hole in the middle. Add the eggs and melted butter while stirring until blended. Pour the milk a little while knead until smooth. Add potatoes finely, mix until dough is not sticky in the hand. Shape dough into a ball-ball or a ring. Fry in oil over low heat many donuts until golden brown. Remove and drain. Sprinkle with powdered sugar, if desired. Serve.