Sup kerang hijau "Green shell soup"

ingredients:
1 kg of green shells cleaned (seashells) to clean

250 grams of squid that have been weeded (white)

4 cloves Garlic chopped

4 tablespoons fish sauce

2 tablespoons minced Chili

2 leeks

10 Rawit chilies cut into 2 parts

3 pieces of Lemongrass digeprak

2 tbsp coriander leaves

1000 ml water fish broth

100 ml Oil

1 sachet spice broth

4 tablespoons water orange

How to make:
Heat oil until hot right. Then saute the garlic until golden, put soy sauce, minced chilli and lemongrass until cooked.

Enter the mussels and squid, and cook until just cooked.

Add the fish broth, tomatoes, chili pepper, green onion, seasoning broth.

Cook until the shells broke and mature. Sprinkle with coriander leaves

Serve.

Bakwan rebon sayur "Vegetable bakwan rebon"

Rebon tiny, tasty with a distinctive aroma makes sense bakwan vegetables are very tasty and crunchy. Vary the content of vegetables according to taste and fry for a moment to be eaten in order bakwan bakwan crisp and crunchy. Serve with mayonnaise or bottled chili sauce


ingredients:

1 leek, thinly sliced

1 tablespoon rebon, soak in warm water until soft, drain

5 pieces of green beans, thinly sliced

75 g of sweet corn seed

50 g of bean sprouts

cooking oil

Flour dough, mix together:

100 g wheat flour

2 tbsp rice flour

1 egg, beaten

1 clove garlic, grated

1 / 2 teaspoon pepper

1 teaspoon salt



How to make:

Mix all the vegetables into one.

Stir the vegetables with flour mixture.

Fry each 1 tablespoon full (while round it off with a tablespoon) of batter in hot oil and lots of it to dry and mature.

Remove and drain.

Serve warm.

For 10 pieces

Siomay

Ingredients:

     Spanish mackerel fish meat 500 g mashed
     100 gr sago flour

     1 tsp ginger Water

     1 / 2 tsp pepper powder

     1 / 2 tsp fine sugar

     1 tsp sesame oil if desired
     1 tbsp Ebi disangan and soaked (for easy software)

     salt to taste


How to Make:

     Mix all ingredients, mix well and dull, Wraps on tofu and boiled egg round the rest to taste.
     Steam the siomai in the steamer until cooked, if you like add the cabbage is rolled up and pare (can be filled with dumplings)




Peanut sauce:

     250 gr Peanut fried

     3 cloves garlic fried
     4 red chilies deseeded fried

     1 tablespoon sugar
     1 / 2 tsp salt

     Boiled water 400 ml

     Soy sauce and lemon to taste limo.
     Blend all ingredients with diulek or dibleder until smooth except soy sauce and orange limo.

Sop buntut "oxtail soup"

ingredients:

500 grams oxtail, cut into small pieces, boiled in 1 liter water 100 grams of red beans, trimmed 3 cloves garlic, crushed 1 onion, cut into 2 slices ginger, crushed 2 carrots, 2 stalks of green onion flowers, cut-pieces 2 stalks celery, chopped 1 large tomato, chopped 2 cloves salt and pepper to taste ½ teaspoon ground nutmeg 6 pieces of beef sausage, cut into 2 cm, 50 grams of pea flowers

How to Make:

Saute garlic, onions, and ginger until fragrant.

Pour stir in oxtail stew. Previous measure broth first. Add water until the entire amount to 2 liters of broth

Add the carrots, leeks, celery, tomatoes, cloves, salt, pepper, and nutmeg powder.

After a half-cooked carrots, red beans boiled masukkkan, sausage. Towards appointed, enter the peas. Let the moment and lift.

Serves 6

Soto ayam

ingredients:

     1 chicken (rather large)
     4 Leaf stalk onion (cut into small pieces - small)
     3 stalk celery (cut into small pieces - small)
     2 tablespoons sweet soy sauce
     1 / 2 tsp vinegar
     100 grams of potato chips
     100 gr Soun (scalded, drained)
     4 btr chicken eggs (boiled, peeled skin)
     2 tbsp fried Onions
     Seasoning and cooking oil to taste


Spices that are:

     5 cloves Shallots
     8 cloves of Garlic
     1 / 2 finger ginger
     1 teaspoon pepper
     salt to taste


How to cook:

     Chicken boiled until tender, remove from broth.
     Take the broth to taste ± 2 1 / 2 liter.
     Cut the chicken thin - thin, fry until half dry and drain.
     Seasonings that have been mashed sauteed until fragrant.
     Add the chicken broth, and cook until boiling.
     Add the green onion, soy sauce, vinegar and seasonings, stir briefly and remove from heat.
     Place the glass noodles, chicken, and eggs in a bowl.
     Give the chicken broth, sprinkle fried onions and sliced ​​celery.
     Add the lime juice, serve with potato chips.


For Sambal Soto:
Blend the spices which consist of:

     5 red chilies (boiled)
     Chili pepper 10 pieces (boiled)
     3 btr Pecan (fried)
     1 clove garlic (fried)
     Add salt and sugar to taste.
     Add ± 4 tablespoons water, ready to be served with soup.

Ayam asam pedas "Chicken spicy sour"

ingredients:

     1 whole chicken is
     1 turmeric leaf lbr
     1 stalk Serai (crushed)
     3 Leaf stalk bowing - bowing
     Tamarind to taste

Spices that are:

     10 red chilies
     8 pieces of red onion
     2 cloves garlic
     1 / 2 finger Turmeric
     1 / 2 finger Galangal

How to cook:

     Clean chicken, cut - cut medium, then wash thoroughly and drain.
     Boil enough water to boil.
     Enter the crushed spices, add lemon grass and basil leaves - bowing.
     Add the turmeric and tamarind leaves.
     Cook until thick and pervasive, add salt and seasonings.
     Add chicken, simmer until the water is low, stirring occasionally.
     Raise if the chicken is tender and serve.

Mie ayam bangka "Bangka's chicken noodle"

ingredients:

     1 kg of wet egg noodles / fresh, ready to buy

topping:

     150 g green cabbage, cut into 3 cm, boiled briefly
     150 g of bean sprouts, clean

Chicken Stir-fry:

     2 tablespoons vegetable oil
     1 / 2 tsp sesame oil
     2 cloves garlic, finely chopped
     250 g chicken, cut into small
     100 g mushrooms, cut into small
     2 tablespoons oyster sauce
     2 tablespoons soy sauce
     1 tablespoon soy sauce
     1 / 2 teaspoon pepper
     1 teaspoon salt
     150 ml of water

Complement:

     chicken broth
     fried onion
     thinly sliced ​​scallions

How to make:

     Boil enough water, boiled noodles to float. Remove and drain.
     Put a little vegetable oil or chicken oil and soy sauce in a bowl.
     Enter the hot noodles, stir until blended.

Chicken Stir-fry:

     Saute garlic until fragrant.
     Add chicken, stirring until stiff.
     Enter the mushrooms, stirring until wilted.
     Add seasonings and water. Cook until boiling and slightly dry. Remove from heat.
     For the noodles into 5 parts.
     Give each bean sprouts, mustard greens, saute chicken and sprinkle with fried shallots and sliced ​​scallions.
     Serve hot with chicken broth.

For 5 people

Pepes Tahu Pedas "spicy soybean pepes"

ingredients:

     100 gr Know
     1 tablespoon sliced ​​green onion
     Lbr 10 basil leaves
     10 grams of minced meat
     Banana leaves to taste

Spices that are:

     1 clove garlic
     2 red chilies
     1 tbsp fried Onions
     A little salt and sugar

How to Make:

     Know mashed, mixed with spices are mashed.
     Add the green onion and ground beef, stirring until blended.
     Enter the basil leaves, wrapped in banana leaves like a rice cake.
     Steam until cooked, remove and serve for 1 serving.

Udang saus mentea "shrimp butter sauce"

ingredients:

     5 @ 75 gr shrimp tails
     2 cloves garlic
     salt to taste
     Oil for frying

Butter Sauce:

     2 cloves garlic
     3 tablespoons tomato sauce
     1 tablespoon mayonnaise
     2 tablespoons sweet soy sauce
     1 slice of spice seasoning
     Salt and pepper to taste

How to cook:

     Clean the shrimp, remove whiskers and legs, but leave intact the head, skin and tail.
     Puree the garlic and salt, mix with shrimp, set aside for a moment.
     Fry in oil until cooked a lot, drain.
     Puree the garlic, salt and pepper, saute in margarine.
     Add tomato sauce, mayonnaise and seasonings and stir well.
     Enter into this fried shrimp, stir - stir briefly.
     Remove and serve while hot

Martabak Tahu

ingredients:

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

How to Make Content:

     Saute onion and garlic in cooking oil until fragrant.
     Add the ground beef, stirring until meat changes color.
     Enter the peppercorns and curry seasoning, pour the broth.
     Cook until flavors mingle.
     Enter know, green peppers and scallions, stirring until blended.
     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 nonstick pan and spread with a little cooking oil.
     Enter the 2-3 tablespoons of dough, make pancakes until cooked, remove from heat.
     Prepare a sheet of omelet and give the contents, then fold / roll according to taste.
     Do it for the rest of the ingredients until exhausted.
     Coat with beaten eggs, fry over medium heat until browned skin.
     Remove and serve with chili sauce / tomato taste.

Asinan Jakarta "Jakarta's Pickled"

ingredients:
 
100 gr salted mustard greens, washed and cut into pieces
1 pc cucumber, diced
50 ounces bean sprouts, discard roots
50 ounces boneless cabbage, thinly sliced
1 / 2 bh know, fried and cut into
5 pcs of crackers noodles, fried
10 pcs of red crackers, fried
50 grm peanuts, fried
50 grm dry noodles, boiled
10 lbr lettuce, cut into rough

Seasonings:
puree:
100 grams of fried peanuts
50 ounces of fried cashews
5 tablespoons toasted dried shrimp
3 pcs red chili
3 pcs chili
2 tablespoons lemon juice / vinegar
1 / 2 tablespoon salt
200 grams of brown sugar, combed
150 grams sugar
500 ml of water

How to make:
- Make the sauce first. Boil water with spices, vinegar, salt, sugar, brown sugar and boil until thick. Cool.
- Place the vegetables, noodles, tofu, and fried peanuts in a bowl. Flush with gravy. Sprinkle crackers. Serve.

Ketupat Sayur Betawi

ingredient:

2 tablespoons cooking oil
500 grams of papaya, peeled, cut into matchsticks
10 bean stalk, cut into 3 cm
3 tbsp dried ebi
1.5 liters of coconut milk from 2 coconuts
2 stalks lemongrass, crushed
3 cm galangal, crushed
2 bay leaves
1 tablespoon chicken bouillon powder flavor

puree:

7 large red peppers
8 cloves red onion
3 cloves garlic
1 teaspoon shrimp paste fried
1 teaspoon salt and 1 / 2 teaspoon pepper
Complement: diamond, fried onions and crackers

how to cook:

Heat the cooking oil,
saute until fragrant spices mashed,
enter the dried shrimp, coconut milk, lemongrass, galangal, bay leaf, bring to a boil.
After boiling enter young papaya, cook until soft,
add the beans, and chicken-flavored bouillon powder.
Cook briefly, remove from heat.
Prepare a bowl with a diamond content of vegetables lodeh,
sprinkle with fried onions and crackers.
Serve warm.

For: 8 people

Sup Kepiting "Crab Soup"

ingredients:

     150 g of boiled crab meat / canned
     7 finely chopped leeks
     1 egg beaten
     6 cups chicken broth
     2 pieces of chicken egg white
     1 cup dried mushrooms (edible mushroom)
     3 tablespoons cornflour
     50 cc of water
     1 / 2 teaspoon ginger finely
     4 teaspoons soy sauce

How to cook:

     dried mushrooms soaked in boiling water and set aside to rise for 30 minutes. Then cut into pieces
     Meanwhile, mushrooms washed and sliced ​​according to taste.
     Made whipped egg omelette, slice and set aside
     Boiled broth to boil, put mushroom, crab meat, sliced ​​pancakes, scallions, ginger and a little pepper, add micin
     Bring to a boil again, liquefied starch with 1 / 2 cup water and soy sauce.
     insert it into the soup, bring to a boil again.
     Whipped egg whites with a little water and pour slowly into the soup in hot conditions, stirring, stirring.
     Remove from heat and ready to serve hot.

Snapper Spicy Recipes

ingredients:

1 tail snapper
5 grains of red onion
2 cloves garlic
8 pieces cayenne pepper
2 tablespoons tauco
1 stalk spring onion
1 carrot
Salt, pepper, seasonings to taste

How to cook:

• Fish cleaned snapper from Sisk and feces, left and right sides of the body, put salt and pepper
• Fry until cooked. Finely sliced ​​green onion
• Blend the onion and garlic and cook until it smells delicious and taoco with cayenne pepper, stir then add the water and slices of carrot
• Enter the snapper fish that have been fried earlier. Add the sliced ​​leeks, lift and ready to serve

Gudeg Yogyakarta

ingredients:

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

Seasonings:

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

How to cook:

• Boil the eggs and grated coconut to serve coconut milk
• young jackfruit cut into pieces a little rough after washing.
• Then boiled with teak leaves that arise in red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and galangal. Enter into 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 a hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk runs out

Sate Ayam "Chicken Satay"

ingredients:

     1 whole chicken (which is fat and younger)
     3 cloves garlic (crushed)
     3 cloves Onion
     5 btr Candlenut
     5 tablespoons peanut (fried)
     3 red chilies (seeded, boiled and mashed fine)
     4 tablespoons water
     Brown sugar, soy sauce, salt and lime juice to taste
     Puncture sate to taste

How to cook:

     Cut chicken meat into small square - small dice.
     Stick 5 pieces of meat with a skewer, lard / fat is placed in the middle.
     Mix the garlic with 4 tablespoons soy sauce, 2 tbsp chicken oil, and water and stir well.
     Dip the skewers into the spice mixture.
     Grilled skewers soak up marinade and drain.
     Saute candlenuts, peanuts, onion and brown sugar, put enough water.
     Remove and add the red pepper and salt to taste, stirring, then puree.
     Serve skewers with peanut sauce, soy sauce and lime juice.
     If less spicy, add more chili to taste.

Ayam Bakar Rica " Baked Chicken with Spicy flavour"

ingredients:

1 chicken
6 pieces of red chilli
6 cloves garlic
2 slices of ginger
5 tablespoons vegetable oil
1 ounce tomatoes, water jetuk juice, and salt to taste micin

How to cook:

Clean the chicken
Finely crushed all the spices except the ginger, stir-fry until golden and bubuhi micin
Smear the dough flat no chicken flavor, season the vegetable oil and lime juice
bake until cooked, remove and ready to serve

Welcome food lovers and cook lovers

In this blog, I want to tell the world about how rich my country. My country Indonesia have most excited culture, art, places, traditional equipment, traditional dance, traditional food and many more. But in this blog i want to show the delicious indonesian traditional food recipe. You can try to make the recipe. Please enjoy