Gudeg Yogyakarta

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

Spices: 
3 onion seeds 
4 cloves garlic 
1 teaspoon coriander 
6 eggs hazelnut 
2 pieces laos 
¼ teaspoon shrimp paste 
3 bay leaves 
1 tablespoon salt 
2 tablespoons brown sugar and micin 

How to cook: 
Boiled eggs and grated coconut for coconut milk made 
Young jackfruit is cut a bit rough after washing. 
Then boiled with teak leaves to appear red until tender. Drain and then crushed. 
Blend the spices, except the bay leaves and laos. Enter into a saucepan with coconut milk, chicken pieces and young jackfruit has been crushed. Add bay leaves and laos, rebu continue to milk out. 
Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk out

Tahu Gejrot

Ingredients:
18 pieces know fried, 2 pieces of fruit so
2 red chilli
Cayenne pepper 4 pieces
2 green chilli
4 cloves garlic
5 pieces of red onion
3 tablespoons tamarind water
1 tablespoon soy sauce
250 cc of water
1 tablespoon brown sugar
1 / 2 teaspoon salt
1 tablespoon fried shallots

How to make
Puree the garlic, red chili, cayenne pepper, onion, green peppers, brown sugar, and salt, then enter acidic water, water, and soy sauce, stir well, cook until boiling, remove, set aside.
Put out on the fried platter, pour this sauce, then sprinkle with fried onions on top and serve.

Martabak Egg

 

Martabak Egg 1

Ingredients:

Eggs

Leaves sliced onion 1 / 2 cm 

The beef curry spice grinder (optional) 
Skin Lumpia 
Pepper 
Salt to taste 
Chinese wine 
Beef broth 
Garlic, and chopped fine dikeprek 
Onions, thinly sliced 

How to make: 
Saute garlic, onions and ground beef, when cooked, lift. 
Mix the eggs, scallions stir fry beef, Chinese wine, pepper, salt, beef broth, and curry spices. 
Then, fill the skin with a mixture of spring rolls and fried over until done. 
Note: The amount is adjusted to the needs and tastes. 
   

Martabak Egg 2 

Ingredients: 
Mince beef or lamb 
Garlic 
Red onion / onion could be replaced 
Turmeric powder 
Cumin powder 
Sugar, salt to taste 
Chopped chives 
Eggs 
Large spring roll skin imitation Asian groceries in the store. 

How to make: 
Saute garlic and red / onion until fragrant 
Enter mince meat. 
Give turmeric and cumin powder to taste. 
Give sugar and salt. 
Turn off heat, let cool. 
Chopped green onion, a bit mostly. 
Beat eggs in a bowl, put chopped green onion and mince the meat before, mixing well. 
Heat the anti-stick pan, put a little oil. 
Spring roll skin on the spread above the last pan. 
Pour meat mixture, egg and scallions earlier, averaging. 
Cover top with spring roll skin again. 
Tap-tap on the skin'll stick around. 
Behind other disiis martabak. 
Ready on the serve 
 
  
  

Siomay

Ingredients: 
500 gr tengiri mashed fish meat 
100 gr sago flour 
Water 1 tsp ginger 
1 / 2 tsp pepper powder 
1 / 2 tsp fine sugar 
1 tsp sesame oil if desired 
1 tablespoon Ebi disangan and soaked 
Salt to taste. 

How to Make: 
Mix all ingredients, mix well and dull, and balutkan to know the remaining hard-boiled eggs round it off according to taste. 
Shaomai steamed in a steamer until cooked, add the cabbage, if using a rolled-up and pare (can be filled with dumplings) 

Peanut sauce: 
250 g fried Peanut 
3 cloves garlic fried 
4 red chilies seeded fried 
1 tablespoon sugar sand 
1 / 2 teaspoon salt 
400 ml boiled water 
Sweet soy sauce and lemon to taste limo. 
Blend all ingredients with diulek or until smooth dibleder except soy sauce and orange limo. 

How to serve: 
Take Shaomai who has matured from the steamer, cut sesui tastes. 
Flush Shaomai with peanut sauce, sweet soy sauce and berries lime limo. 
Dumplings were ready to be served.

Mie Ayam

Ingredients:
1 / 2 kg chicken noodles
Oil 100 ml chicken
100 ml soy sauce salt
300 g cooked chicken meat and cut the box
3 tablespoons sweet soy sauce
Stem leaves 2 onions chopped
Caisin, seasonings and fried onions to taste.

Spices are blended:
3 cloves garlic
5 pieces of red onion
1 tsp Coriander
3 cm Turmeric
3 cm ginger
4 cloves Kemiri

Broth Ingredients:
2 liters of water
1 / 2 kg chicken bones
1 teaspoon salt
1 / 2 tsp pepper powder
How to make:

Broth: boiled water to boil, put chicken bones, cooked over low heat until fragrant-scented broth. Add pepper powder and salt.
Saute the blended ingredients until fragrant, put the chicken, stir-fry until the ingredients absorb into the chicken, add the seasoning, stir-fry briefly, remove, set aside.
Put 2 tablespoons oil in a bowl of chicken, 1 / 4 tsp seasoning.
Boil noodles and chopped caisin have until cooked, remove and place in a bowl that was filled with spices, put the chicken 2 tbsp.
Sprinkle with fried onions and scallions that have been chopped.
Note:

Key chicken noodle delicacy on chicken oil.
How to make: take the chicken skin and fat, heat the pan over low heat, add 2 cloves garlic digeprak, heat until all the oil out of the skin and chicken fat, the oil is ready for use.

Ayam Bakar Padang

Ingredients:

Ayam kampung 1 tail cut four sections
1 stick Cinnamon
Seeds 3 Cloves
5 pieces of orange leaves
1 / 2 pieces of turmeric leaves
2 stalks Lemongrass
3 tablespoons cooking oil
500 ml Coconut milk is kentalnya
100 ml thick coconut milk

Spices are blended:
4 red chilies
3 cloves garlic
4 pieces red onion
1 / 2 tbsp Coriander
1 / 2 tsp Anise
1 / 2 tsp cumin
1 / 2 tsp pepper
2 cm Ginger
2 cm galangal
3 cm Turmeric
3 candlenuts

How to make:
Saute spices blended with vegetable oil and cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant.
Add the chicken, stir-fry with spices until half-cooked chicken.
Add thin coconut milk, reduce heat, cook until sauce is low.
Add the thick coconut milk cook until juices begin to return to dry, remove to cool.
After cold coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
Serve.



want to try yaaaa, quarry