• 300 g cold cooked rice
• 2 pieces of banana leaves
Banana leaf piled into one, flatten the rice on top and fold the two long sides to the middle, then roll tightly.
Fresh vegetables can be served half-cooked or raw.
If presented well, fresh vegetables consisted of a small squash, kale / spinach, green beans / green beans, which have been boiled.
Consist of raw fresh vegetables eggplant, cabbage, long beans, basil, lettuce, cucumbers or tomatoes.
Making Sambal Belachan
• 5 curly red chilies
• 2 pieces chili
• 1 teaspoon shrimp paste which has been in the fuel / fried
• 1 teaspoon brown sugar
• 1 small tomato
• 1 lime
• Salt to taste.
Puree the red pepper, chili, shrimp paste, sugar, tomatoes and salt. Do not be too soft, then add lime juice.
How to make Pepes Yellow Gold Fish
• 4 tail goldfish
• Salt to taste
• Extract lemon
• 6 spring onions
• 3 cloves garlic
• 3 eggs hazelnut
• sliver of turmeric
• 1 tomato
• basil leaf
• 2 leeks
• Chilli pepper red
• banana leaves for wrapping
1. Clean fish, remove scales and gills, and leave intact. Marinate the fish with salt and lime juice. Let stand for 15 minutes.
2. Puree onion, garlic, walnut and saffron, mix dengaan tomato pieces, basil, green onion and chili.
3. Take a banana leaf to taste, place the fish and coat with a mixture of spices, then wrapped and steamed until cooked.
How to make fried chicken
A tail Kampung Chicken or chicken country
500 cc coconut milk from half a coconut.
2 Salam leaves
One vertebra Lengkuas
1 stalk lemongrass dimemarkan
Salt to taste.
4 cloves Garlic
6 cloves Shallots
5 cloves Tamarind 5 pcs
1 tablespoon Coriander
1 tablespoon Brown Sugar
How to cook:
- Cut the chicken into pieces.
- Blend Seasoning, Garlic, Red Onion, Tamarind, Coriander, Brown Sugar, and salt.
- Sauteed chicken spices enter stir coconut milk and add bay leaves, galangal, lemongrass, salt.
- Cook until chicken is tender and dry coconut milk thickens. Remove, let cool.
- Then the fried chicken with a lot of oil until brown, also the rest of the ingredients
- Serve chicken seasoning over the cooked chicken.
Make Fried Tofu and Tempeh
2 boxes of fruit Know
Tempe is already on thin slices
Salt to taste
1 / 2 teaspoon
2 cloves garlic
1 teaspoon coriander
1 cm turmeric
white water to taste
To taste Oil for frying
Blend all ingredients, after giving the water a little smoother, input tempeh and tofu, and fry until crispy.
Make Vegetable Acid
250 gr ribs, boiled until tender, take approximately 1 liter of broth.
100 gr melinjo old fruit
200 g young jackfruit pieces 2.x2 cm
100 grams of raw papaya into pieces 2 × 2 cm
First fruits of corn-cut 2 × 2 cm transverse
50 g peanuts
2 chayote fruit pieces 2 × 2 cm
10 pieces long beans, cut into 4 cm
50 gr leaves melinjo cub
3 pieces of green chillies split second
1 bay leaf valley
piece of galangal, crushed
Three sour fruit raw, peeled and crushed
2 pieces of red chili pepper
3 candle nut roaster / bake
1 teaspoon shrimp paste
5 pieces of red onion
1 clove garlic
2 teaspoons salt
1 tablespoon brown sugar
1 teaspoon sour if necessary
Blend the seasonings: onion, garlic, red pepper, shrimp paste, and walnut, stir and lift,
Boil fruit and peanut melinjo each vegetable separately so that the color is not cloudy tamarind – drain.
Boil broth input melinjo fruit, young jackfruit, corn, papaya, and peanuts until cooked.
Enter who had been sauteed seasoning, salt, brown sugar, tamarind, galangal and salam.
Enter chayote, after a bit soft, put beans, green chilies.
Lastly, enter melinjo leaves, tamarind, salt and sugar. Add sour when less fresh water. Cook until completely cooked, but not too soft.
Remove and serve in bowls in warm.
Rice lead the presentation, Provide a big plate of good rice, side dishes, fried chicken, fish Pepes, chilli and fresh vegetables in one dish. and a bowl of vegetable acid