Roasted sweet potatoes Serundeng

Material:
Keta 300 grm rice, soaked for 2 hours
Coarse grated coconut 150
150 ml of water (I +50 pake water 100 ml coconut milk, so tasty)
3 pandan leaves
1 teaspoon salt

Material Serundeng:
100 grm grated coconut
2 lime leaves
1 bay leaves
2 cm galangal, crushed
1 / 2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon oil
Tamarind water 1 tsp Java

Subtle seasoning:
4 red onions
2 cloves garlic
2 pcs red chilli
1 / 2 tsp coriander
1 lmbr lime leaves, torn

How to Make:
Steamed glutinous rice which was soaked up to bloom for 20 minutes
Boil water, pandan leaves and salt to boiling
Enter the steamed sticky rice, stir until absorbed
Add grated coconut rough, mix well
Steamed until cooked, remove and puree
compressed in a tin / plastic container
Cut into pieces and burn until brown, serve with Serundeng

Serundeng:
Stir fry until fragrant spices finely
Add the lime leaves, bay leaves, galangal, salt, brown sugar and water.
Input grated coconut
Stir until the coconut becomes mature, dry and brown
Lift, serve with grilled uli.

Lumpia

Material:
400 grm bamboo shoots, thinly sliced matches
300 grm chopped chicken
2 tbsp ebi, soaked and pounded finely
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tbsp oil for sauteing
Lumpia skins ready pake
Oil for frying

Subtle Seasonings:
2 cloves garlic
3 red onions
1 teaspoon pepper
1 teaspoon salt

Sauce:
2 tablespoons soy sauce
1 / 2 tbsp salt
250 water
1 clove garlic, crushed
Flour 1 tbsp corn meal

Complement:
Pickled cucumbers
Cayenne pepper

How to make:
Stir fry until fragrant spices finely
Enter the chicken until the meat changes color.
Add the bamboo shoots and mashed ebi
Pour soy sauce and soy sauce.
Stir well and cook until cooked.
Take 1 tablespoon batter put the contents of the skin above the spring rolls
Then roll and glue with a little water ends
Fry in hot oil until golden brown
Serve with sauce and complementary

Sauce:
Smua boiled ingredients until boiling and thick

Rendang

Material:
1 kg of meat, no fat, cut into pieces (not too small)
1 / 2 kg potato rendang, peeled
1200 ml coconut milk
2 tsp salt
1 tbsp tamarind water

Herb leaf:
Turmeric 1 bay leaves, torn and conclude
4 lime leaves, discard bones and torn
2 stalks lemongrass, crushed

Subtle seasoning:
4 pcs red chilli, finely minced
10 red onions
6 cloves garlic
3 cm galangal
1 tsp lemon grass white part only
1 tsp coriander, sangai
1 teaspoon pepper, toasted
1 teaspoon cumin, toasted
4 cm ginger
Bh 3 mace flower (star anise)
200 grm shredded coconut, toasted until brown, smooth mashed up out of oil

How to make:
Boil coconut milk and spices to boiling leaves.
Enter the delicate flavor.
Simmer 15 minutes until kurlen scent out
Input meat, mashed potatoes and coconut.
Stirring occasionally, until the oil out
After gravy stir shrunk so as not to burn
Cook and stir until the sauce dries and live meat and seasonings aja
Serve with warm rice

NB: When the potatoes are easily destroyed when cooked remove from the pan and stirred. Input return if gravy've really shrunk let berbalur with marinade.

Roll omelette

Material:
Skin:
200 grm plain flour
150 ml coconut milk
little salt
1 egg
a few drops of pandan essence (opt)
Liquid margarine 1 tsp
kalo enough water mixture is too thick

The core contents:
100 grm head grated (pk yg jg could dry)
50 grm brown sugar / red / sand
Pandan leaves 1
1oo ml of water
little salt

How to make:
Mix all ingredients in a bowl of skin
Stir well and should not be rigid (sieve if any)
Heat a teflon pan diameter 20 cm
Pour 1 tablespoon vegetable and roll over the pan with a wiggle
Cook until sheet mature
Remove from pan, repeat until the material discharged dadaran
Then fill the core material, rolls and serve

The core contents:
Cook all ingredients until cooked and the contents of shrinking water and dry
Fill in the sheet

Grilled vegetable stew seasoning

Material:

1 carrots, sliced oblique

8 bean stalk, cut into pieces

100 grams pumpkin, diced

50 grams of cabbage, cut into wide

15 quail eggs, boiled, peeled

200 grams prawns, peeled, reserving tails, split back

150 grams of fatty meat

800 cc of water to boil

5 bay leaves

3 cm galangal, crushed

1 teaspoon salt

½ teaspoon ground pepper

2 teaspoons brown sugar, comb

800 cc coconut milk and coconut ½

Wuluh 6 fruit starfruit, cut round

1 tablespoon tamarind water


Spices fuel:

4 red chilli

10 red onions

5 cloves garlic

3 cm turmeric


How to Make Vegetable Cooking Recipes Spices Godog Bakr:

1. Boil until cooked fatty meat. Add roasted spices, galangal, pepper, salt, bay leaf, brown sugar. Cook until boiling again
2. Enter your pumpkin, carrots, green beans. Cook until boiling again, add the quail eggs, cabbage, shrimp, tamarind, star fruit wuluh. Cooked
3. Pour the coconut milk, cook until done, lift. Serve

Coconut Roots

Material:

225 grams of glutinous rice flour

¼ teaspoon salt

2 eggs

35 grams powdered sugar

Thick coconut milk 125 cc instant

50 grams butter, melted

Cooking oil


How to Make Coconut Root Food Recipes:

1. Mix glutinous rice flour, salt. Mix well, beat the eggs and sugar until thick and fluffy, lift, mixer
2. Enter the coconut milk little by little alternately with melted butter. Mix well
3. Pour oil diwajan, prepare a cookie cutter mold of a tube plug tip of tooth shape
4. Spoon the batter into the mold to press the tool directly into the oil pan of cold
5. Enter the above a small fire or not to keep the hot oil. Fried dough, stirring frequently until cooked and dry. Lift, drain. Serve or store in a jar

Cooking Anam

Material:

1 chicken, cut into 10 sections so

1000 ml santan from 1 coconut

2 stalks lemongrass, white part, crushed

6 lime leaves

Salt, sugar and fried onions to taste


Subtle seasoning:

8 pieces red onion

5 cloves garlic

6 eggs hazelnut

4 cm turmeric

5 cm galangal, crushed

1 teaspoons of cumin, toasted


How to Make Cooking Recipes Anam:

1. Boiled chicken with coconut milk, lemon grass, lime leaves, smooth spices, salt and sugar to taste. Cook over low heat until chicken is cooked and sauce thickens, remove
2. Serve with fried onions sprinkled

Sengkulun

Material:

1. 250 grams of glutinous rice flour
2. ½ aged coconuts, grated
3. 100 grams sugar
4. ¼ teaspoons vanilla powder
5. ¼ teaspoons salt
6. Banana leaves for mats
7. 1 tablespoon cooking oil

Topping:

1. ½ coconut grated aged
2. ¼ teaspoons salt
3. Red dyes sufficiently
4. Toss together all topping ingredients

How To Make Cake Recipes Sengkulun:

1. Mix glutinous rice flour, grated coconut, sugar, vanilla, salt
2. Prepare a Cover square pan with banana leaf and spread with oil. Spoon the batter, smooth.
3. Sprinkle the top with a sprinkling of materials
4. Steam 45 minutes or until done. Lift