Heci Cake

Ingredients:
125 g small shrimp wet
125 g bean sprouts
250 gr rice flour
2 tablespoons finely chopped chives
2 tsp coriander
2 cloves garlic
kencur pm
little salt
1 tsp whiting
oil for frying

For the sauce:
6 pcs chili sauce
a little sugar
2 cloves garlic
125 cc water shrimp
vinegar to taste
3 tablespoons soy sauce
2 tablespoons chopped celery

Directions:

1. Rinse shrimp, discard the head, set aside.
2. Blend the coriander, garlic, kencur, salt, and whiting. Combine with rice flour and pour a few tablespoons of water until the dough is fried bananas. Enter the bean sprouts and chives and stir well.
3. Heat oil in a skillet. 2-3 Provide a flat ladle. If the oil is hot, dip the flat ladle into it. Pour + / - heci tablespoon dough, give them wet tail 3-4, and enter into the hot oil. If the dough heci already half done, lift and remove it from the ladle. Fry continues to mature, do the same until the dough runs out. Remove, cut into four. Eaten while warm with the sauce.
4. Make sauce: ulek smooth cayenne pepper, sugar, and garlic. Pour water shrimp, vinegar, and soy sauce. Enter the celery leaves. Kuah heci should taste spicy and slightly sour fresh

Recipe created for approximately 15 pieces.

Recipes Saksang

Ingredients recipe:
1 kg beef, cut into small pieces origin
3 bay leaves orange
Salt
Ajinomoto
Spices Cooking oil for sauteing


The boxed recipe ingredients:
500 gr grated coconut
100 gr coriander finely


Materials mashed / Blender:
6 cloves Shallots
6 cloves garlic
Curling Chilli 10 seeds (optional)
5 seeds cayenne pepper (to taste)
4 Trunk Serai
2 segment Ginger
1 vertebra galangal / Laos
1 vertebra Turmeric
Citrus Leaf and Leaf Greetings


How to Make it:

• Toasted coconut and coriander until brownish color, having brown and fragrant, immediately mash until smooth and remove the oil ...
• Saute seasoning blender results, bay leaves and lime leaves until fragrant, then enter the meat.
• Stir until smooth, then add two cups of water
• Cover skillet / pan over medium heat, once the water is reduced, add the coconut-coriander collision stir until flavors, then enter and Ajinomoto salt to taste, let stand until the water dries up and ready to eat meat.

Note: Usually, they wear hobo org for pork, beef pake here. Can also meat goat / sheep, more delicious.

Kanji Rumbu

Ingredients:
- 1 / 4 kg of rice (wash and soak),
- 1 / 2 chicken wash out,
- 250 gr boiled shrimp,
- Fried Onions,
- Salt secukup it.

Seasonings:
1 tablespoon coriander,
1 teaspoon pepper,
1 teaspoon anise,
3 pieces of sensitive,
seruas finger cinnamon,
8 red onions,
1 / 2 knuckle of ginger,
1 / 2 nutmeg fruit.

all ingredients mashed and wrapped with thin cloth.

Method:

Rice fried until yellow and rough ground.
Boiled chicken and rice, until chicken is tender and rice is done.
Tender chicken cut into dice.
Input into the stew porridge that has been wrapped spices, salt.
Once cooked serve with diced chicken sow,
boiled shrimp, and fried onions.

Dalca Recipe

Ingredients:
1 chicken, cut into 10 sections
1 liter of water
50 grams of green beans, hard boiled
1 carrot, cut into pieces
100 grams squash, peeled, cut into pieces
100 grams of cabbage, cut into pieces
750 ml thick coconut milk from 1 coconut
1 stalk lemongrass, crushed
2 bay leaves
2 segment finger galangal, smashed
2 pieces of red chili, sliced oblique
2 tablespoons cooking oil
Salt to taste


Spices:
3 cloves garlic
5 red onions
3 pieces of red chilli
½ teaspoon coriander grains
2 cm turmeric
2 cm ginger


How to Make Recipes Dalca:
Boil chicken until done. Lift
Heat the cooking oil, saute ground spices, lemon grass, bay leaves, galangal until fragrant. Lift fragrant. Lift
Enter stir spices into the chicken stew. Add green beans, pumpkin, carrots and cabbage
Pour coconut milk and cook until boiling, stirring constantly-stirring. Add salt and pepper slices. Cook until done. Remove and serve

For 10 servings

Sega Lengko

Rice is originally from Cirebon. very suitable for people who do not have much time for cooking, the material used is very simple and contain high nutrition, suitable for vegetarians, because it is only vegetables.

Ingredients:
White rice
Boiled bean sprouts
Tempe cut in small squares, then fried
Tofu cut in small squares, then fried
Cucumber cut small squares or to taste
Roasted peanut
Small chilli
Large red chilli
Garlic to taste
Tamarind water to taste
Palm sugar in a comb, to taste
Leek Leaves
Sweet soy sauce to taste

Supplementary:
cucumber, cut into pieces according to taste
crackers

Method:
Peanut sauce: garlic puree, salt along with cayenne pepper and red pepper.
After that add the brown sugar and roasted peanuts, tamarind water enter.

Sega Lengko:
put white rice put on the plate.
Sprinkle bean sprouts
Add slices of fried tempeh
Add to this fried tofu
Add cucumber
Sprinkle with peanut sauce, then flush with sweet soy sauce. Serve.

Es Goyobod

Ice mixed it feels as unique name, a hallmark of dough hunkue or kanji cut. It was a chewy tasty when combined with avocado and coconut just became more comfortable. Deh really fit to serve as dessert during Lent open, the whole family would love!

Presented To: 6 People

Recipe Ingredients:
100ml sugar syrup
4 tablespoons chinese girlfriend, boiled
100 grams of avocado, dredging meat
150 grams of young coconut meat, rake smooth
200ml coconut milk
Sweetened condensed milk 100ml NESTLE ® stamp Miss Ice shaved

Hunkue dough recipe Ingredients:
100 grams of flour hunkue
600 ml thin coconut milk

How to prepare:

How to Make Hunkue:

• Make dough hunkue than 100 grams of flour with 600 ml of coconut milk hunkue thin, heat over low heat until thickened stirring evenly.
• Pour batter into molds and chill.
• Cut hunkue already cold.

Ice Goyobod Presentation:

• Pour syrup in a glass serving, fill with pieces hunkue, chinese girlfriend, avocado and coconut.
• Pour the coconut milk, give bread and shaved ice.
• Give sweetened condensed milk.
• Serve.

Tips:

• In addition to wheat flour can be used hunkue sago palm to get a nice chewy taste.
• Coconut milk used is coconut milk squeezed from grated coconut cooked with water instead of boiled coconut milk, so it's more savory

Nutrition Information:
Calories: 258 kaloi
Protein: 2.77 grams
Fat: 7.79 grams
Fiber: 2.3 grams
Carbohydrates: 45.17 grams

Serabi Oncom

Ingredients:

• Basic dough recipe pancake 1
• Oncom 150 grams, mashed, roasted
• 2 pieces red pepper, thinly sliced length
• 50 ml of coconut milk 1 / 2 coconut
• 2 tablespoons cooking oil
• Margarine to taste

Seasonings:

• 3 cloves garlic
• 5 grains of red onion
• 1 red chili fruit
• Cayenne pepper to taste
• Kencur 1 / 2 cm
• 1 teaspoon granulated sugar
• Salt to taste

Make It:

1. Heat oil and sauté ground spices and red chili until fragrant.
2. Add oncom and stir well.
3. Pour coconut milk and cook until slightly dry. Remove and allow to steam heat is lost.
4. Heat a pancake molds (small pan of clay), rubbed with margarine until blended.
5. Pour a small ladle of batter.
6. Add oncom on the surface of the pancake and cook until done. Lift, do it until the dough runs out. Serve.

For 10 pieces

Nasi Timbel

Ingredients:

Cold Rice 150 gr
1 piece of chicken fillets, halved
100 grams of beef, boiled and crushed
Third eye Javanese tamarind
banana leaves for wrapping

Spices:
4 red onions
1 / 2 tsp cumin
1 / 2 tsp coriander
salt and pepper to taste

Method:

Mix the ground spices, tamarind Java, filet of chicken, and beef. Let the spices infuse for 1 hour. Fried fillet and meat until done.
Wrap the rice in banana leaves and steamed until hot.
Serve rice with chicken and fried beef with tamarind vegetables, fresh vegetables and sambal plow.

Seruwit

Recipe Ingredients:
- Fish (Fried or Grilled Can. Patin fish fish, carp and Baung. Fish May be others as well, depending on taste. But the suggestion I am, a fish that I have mentioned is what bad)
- Sambal Paste
- Grilled Eggplant purple Limau-Key (can be replaced Kedondong forest)
- Fill Cucumbers
- Tempoyak
- Salt (if less salty)
- Sufficient water

Vegetable stew:
Boil-Cassava Leaves (can be replaced Papaya leaves, kale or bayem)

Raw fresh vegetable:
- Cucumber
- Jengkol (Can be replaced Petai)
- Cashew leaf buds
- Long Beans
- Jinar (Similar Ginger)
- Carrots
- Basil

How to mix:
All Material harpoon in hand in one container. Mixed with clean hands.

Vegetable Ganemu

Sayur Ganemu / Vegetable Ganemu

Recipe Ingredients:
Ecer coconut milk 500 ml and 200 ml thick coconut milk, from 1 coconut
2 bay leaves
2 pieces of red chillies, split lengthwise
1 tomato, split 6
300 g young leaves melinjo, quotation-quotation

Spices that are:
5 pieces of red onion
2 cloves garlic
1 / 2 tsp roasted shrimp paste
2 cm galangal
15 walnut
salt to taste

Directions:
Bring to a boil thin coconut milk, and enter the spices, bay leaves, red pepper and tomato. Stir until the smell out.
Enter melinjo leaf. After wilting, pour the thick coconut milk, cook briefly, remove from heat.
Serve with hot white rice. Good luck.

Red Sugar Bowl Snacks

Kue Mangkuk Gula Merah / Red Sugar Bowl Snacks

Ingredients:
225 gr brown sugar
50 g sugar
225 ml water
2 pandan leaves LBR
5 bay leaves orange
250 gr rice flour
25 gr sago flour farmer
1 teaspoon instant yeast
¼ teaspoon vanilla powder
½ teaspoon salt
250 ml thin coconut milk from ½ coconut

Complementary (stirred and steamed until cooked):
100 gr young coconut, grated coarse.
¼ teaspoon salt
1 pandan leaf LBR

Directions:
1. Boil brown sugar, granulated sugar water, pandan leaves and lime leaves until dissolved. Strain and chill
2. Mix the rice flour, sago flour and instant yeast. Stir until blended. Add cooked sugar little by little while diuleni until exhausted
3. Add vanilla, salt, and coconut milk little by little while dikeplok-keplok during 20min
4. Let stand 3 hours. Heat the mold in the steamer for 10 minutes. Pour the batter as high as printed.
5. Steam for 20 minutes over high heat. Remove and let cool.
6. Serve with a complement.

Nasil Langgi / Langgi Rice

Langgi Rice Recipe Ingredients:
* 500 grams of rice, washed, drained
* 450 ml coconut milk from half coconut
* 3 cm galangal
* 1 stalk lemongrass, crushed

Subtle Seasonings Recipes Rice Langgi:
* 2 cloves garlic
* 5 pieces of red onion
* 1 teaspoon coriander, toasted
* 1 / 2 teaspoon salt

Complementary Rice Recipe Langgi:
* Hot meat
* Dry tempe
* Basil leaves
* Serundeng coconut
* Cucumber slices
* Chilli fried shrimp
* Sliced omelet

How to Make Rice Langgi:
#Steamed rice half cooked (25 minutes). Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted. Steam cooked.

#Scorching flesh, mashed 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic, stir in 3 tablespoons of oil until fragrant and dry.

#Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well. Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the milk runs out and the flesh soft.

#Dried tempe: with 3 tablespoons oil, saute chopped: 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft. Enter a 250 gram piece of fried tempe dry and stir well. Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the water runs out.

# Serundeng coconut: grated coarse 1 / 2 medium coconut. Grind: 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth. Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet. Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown. Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.

# Chilli Fried Shrimp: with 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft. Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.

Sate Bulayak

Ingredient:
- Ato beef chicken meat, can be added to the gut.
- Lime juice
- Roasted peanuts, finely ground. set aside
- Thick coconut milk from 1 coconut

Seasoning :
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)
- Red onion 6 cloves
- 4 cloves garlic
- Hazelnut 2 btr
- 1 tsp pepper
- Salt to taste

All the spices mashed

Method :
Soak the meat and innards with salt n lemon juice
kecil2 pieces of meat and offal n stick,
steamed briefly, coat with some seasoning, then baked until cooked.

saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.

Bubur Pedas

Spices I:
2 cm temu mangga
2 cm in key appointments
2 cm lempuyang
2 cm black temu
2 tsp lemon grass
1 cm turmeric
500 gr rice
750 ml coconut milk from 1 large
100 gr green beans, soaked in hot water until the bloom
100 g sweet corn, comb
100 grams of cassava, peeled, diced
100 g sweet potatoes, peeled, diced

Spices II:1 / 4 tsp white cumin1 / 4 tsp sweet cumin1 tsp coriander
Seasonings III:2 pieces of turmeric leaf, finely sliced2 pieces of young guava leaves, thinly sliced2 pieces of noni leaf, finely sliced2 leaves pace, thinly sliced2 leaves cup, thinly slicedBay leaves 2 oranges, thinly sliced

Method:1. Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. Separate spices and rice, and seasonings and mash coarse puree of rice.2. Roasted spices II until fragrant, puree.3. Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.4. Finally, add the various leaves (seasoning III) that have been sliced and stir well.
Reserving For 10 persons

Colo-colo

Ingredients for sauce:
- 100cc soy sauce
- 2 pcs lemon, water taken
- 3 tablespoons boiled water
- 2 tablespoons butter, melted
- 1 / 2 tsp fine salt
- 1 tbsp blondo, mix them together
- 20 pcs chili, diiri 1 / 2 cm's
- 6 pcs red onion, sliced

Ingredients for salad:
- 3 bay leaves cabbage, cut into 4 × 5 cm
- 100 gr short bean sprouts
- 1 pc eggplant, thinly sliced 1 / 2 cm's
- 1 bunch long beans, cut into pieces 8 cm
- 4 pcs tomatoes, chopped sesua taste
- 1 / 2 btr coconuts rather young, cut into pieces 1x1x10 cm

Colo-colo Cooking Method:
1. For the sauce: Mix together all ingredients for the sauce, then place in bowl.
2. Arrange all ingredients for the salad on a plate or winnowing tray with sauces, serve.

Gulee Itik

Ingredients:
   1. 1 whole duck
   2. 3 liters of water
   3. ¼ kg green chili
   4. 3 liters of coconut milk
   5. 10 cloves garlic
   6. 10 cloves shallots
   7. 1 tablespoon hazelnut
   8. 1 tablespoon turmeric
   9. 1 ounce ginger
  10. 1 ounce galangal
  11. 7 bay leaves
  12. 10 sheets turmeric leaf

Simak

Baca secara fonetik

Method : 

   1. Boil ducks until half-tender, about 1 hour
   2. put coconut milk in a saucepan, bring to a boil while stirring.
   3. Blend all ingredients except green peppers are pounded rough.
   4. Enter spices along with half-soft duck into the boiling coconut milk.
   5. After the spices seep into the meat, insert the green chillies collision.
   6. Insert gently until the duck meat terlumuri green chillies and coconut milk mongering. Remove and serve. To 5 servings.