MATERIALS:
1 chicken tail, crosscut 8 shares.
1 salt sdt and 1 orangeade sdm of nipis.
1 turmeric leaf sheet.
3 orange leaf sheet.
2 bar of serai, contusing.
2 alpine galanga cm, contusing.
1 coconut mink litre from 2 coconut item
Attenuating:
16 big red chilli.
12 shallot item.
5 garlic fang.
1 coriander sdm, sangrai.
2 ginger cm.
3 turmeric cm, burn.
2 salt sdt.
WAY OF MAKING:
1. Wash out chicken, smear with orangeade of nipis salt and, hushed just, leak.
2. Heating cooking oil, smooth flavour tumis, including turmeric leaf, orange leaf, serai, and alpine galanga, ripe make fragrance. Including chicken, ripe until chicken turn colour.
3. Including coconut mink, ripe until soft chicken, gravy jell, and is oily, lift. Present warmness.
4. Note: if/when chicken have [used up/finished] and still remain its gravy, enhancing young jackfruit cutting which have been braised, slice of kol, and string bean. Ripe till soft vegetable. This vegetable [is] known as [by] kapau.
To: 6 people.
FISH BURN SAMBAL DABU-DABU.
MATERIALS:
1 tail a kind of fish heavily 500 gr.
4 orangeade sdm of nipis and 1 salt sdm.
Immersion:
6 garlic fang, attenuating.
6 walnut fang, sangrai, attenuating.
4 turmeric cm, burn, attenuating.
1 powder broth sdm feel chicken.
1/2 salt sdt and 1 / 2 powder merica sdt.
2 cooking oil sdm.
Dabu-Dabu Sambal:
15 red cayenne, flimsy iris.
2 big red chilli, iris.
8 shallot item, iris.
6 vegetable tomato, iris.
4 orangeade sdm of nipis.
1/2 salt sdt.
2 cooking oil sdm.
WAY OF MAKING:
1. Mow fish, throw away its innards;bowels, then clean. Smear with orangeade of nipis salt and, hushed just. Wash out again, leak.
2. Immersion: mix [of] garlic, walnut, turmeric, powder broth feel chicken, salt, merica, and cooking oil. Smear fish with last immersion flavour hushed [by] during 30 minute.
3. Grill fish above or ember of oven till mature, lift.
4. Dabu-Dabu Sambal, mix all materials become one, swirling to flatten.
5. Present fish burn with dabu-dabu sambal.
To: 4 people.
RICE of UDUK.
MATERIALS :
300 white rice gram.
400 coconut mink ml from 1 coconut item
2 mace
6 clove seed.
5 cinnamon cm.
1 nutmeg seed contuse.
3 alpine galanga cm contuse.
2 bar of serai contuse.
2 ginger cm contuse.
Complement : bean sambel: 150 peanut gram fry, attenuating, 10 red cayenne, attenuating, 2 ripe vinegar sdm, flavour and salt of penyedap sufficiently, didihkan till jell.
Bean flavour : 250 peanut gram fry and attenuate 1 salt sdt and 2 demerara sdm and water of[is rest of braising chicken, didihkan till jell.
Onion fry.
WAY OF MAKING:
1. White rice wash out to soak during 30 minute, leak and steam during 30 minute, lift.
2. Whereas coconut mink didihkan, including mace, clove, cinnamon, nutmeg, alpine galanga, ginger and serai. Ripe till odorous coconut mink filter.
3. Mingle steamed rice with fireless hot coconut mink " ARON LAND" swirl to flatten till entire/all coconut mink sipped [by] rice.
4. Steam during 30 minute till 1 [hour/clock], till soft rice, lift.
5. Present warmness with bean sambel, onion fry and multifarious fry chicken, empal, intestine, know prawn sate and tempe.
To : 6 people.
LOTEK.
MATERIALS:
10 bean lonjor of panjang,potong-potong.
1 gourd of siam,rebus matured.
1 fastening kangkung, mow.
50 gram of touge,seduh hot water, leak.
100 young jackfruit gram, cut to pieces.
100 gram of tempe , fry.
2 medium size soybean cake fry.
Bumbu/Saus.
250 bean gram of tanah,goreng.
3 red pepper of besar,rebus.
5 chili of merah,rebus.
3 koempheria galanga cm.
1/2 salt sdt.
1 comb demerara sdm.
2 sdm irrigate tamarind
100 warm water ml.
Taburan:
Onion fry and crisply.
WAY OF MAKING:
1. Braise vegetable till matang,tiriskan.
2. Cobek rawit,kencur merah,cabe cabe batu,haluskan Bumbu/saus:siapkan, sugar garam,dan of merah,tambahkan bean of tanah,haluskan , swirl rata.masukan irrigate and tamarind of air,aduk jackfruit rasher rata.masukan which have direbus,aduk flatten.
3. Vegetable Penyajian:campur with soybean cake bumbu,tempe,dan fry, swirl to flatten. Arrange in pingan, taburi with onion fry and red crisply. present immediately.
People Untuk:4-6.
KAREDOK.
MATERIALS:
Flavour of Saus:
250 bean gram of tanah,goreng,haluskan.
6 red cayenne braise.
6 big red chilli braise.
5 koempheria galanga cm.
3 garlic fang.
1 comb demerara sdm.
1 salt sdt.
1 orange of limau,peras its water
1 ripe vinegar sdm.
150 matured water ml.
150 gram of oncom,bakar.
Vegetable:
5 bean lonjor of panjang,iris smooth.
2 sheet of kol,iris smooth.
3 small dice lalap,potong terong.
1 of ketimun,iris.
50 gram of taoge, siangi,rebus just.
50 kemangi.
Complement:
crisply of Merah/Sagu.
WAY OF MAKING:
1. Bumbu/Saus: attenuating peanut with red chilli [of] garam,aduk merah,dan putih,gula rawit,bawang besar,cabai flatten. Enhancing air,oncom crumple up, input into orangeade bumbu,beri of limau,aduk flatten.
2. Presentation: wash out last sayuran,iris [of] input into rata,sajikan kemangi,aduk rata,tambahkan bumbu,aduk.
People Untuk:4.
KETOPRAK.
MATERIALS:
5 white soybean cake [of] size measure 6x6x2 cm.
50 gram of bihun,rendam cool water till lunak,tiriskan.
250 gram of taoge, mow to wash out and pour boiling water into with water of panas,angkat.
4 of ketupat.
Saus:
250 bean gram of tanah,goreng, attenuating.
6 garlic fang.
5 cayenne of merah,goreng just.
100 warm water ml.
1 salt sdt.
sweet ketchup sufficiently
Complement: onion fry, celery slice, and red crisply.
WAY OF MAKING:
1. Fry halfdone soybean cake , lift teirskan, crosscut according to appetite
2. Saus: attenuating onion of puthi with salt and cayenne. Kacang,Air Rambahkan and sweet ketchup, haluskan,aduk flatten to cast aside.
3. Prepare dish, arrange soybean cake and ketupat,bihun,taouge of tuangakan saus given [by] sweet ketchup. Onion Taburi of goreng,irisan red crisply and celery. Present immediately.
To: 6 people.
KETUPAT VEGETABLE of BETAWI.
MATERIALS:
2 cooking oil sdm.
500 young papaw gram, pare, cut match form.
10 string bean lonjor, crosscut 3 cm.
3 dry small shrimp sdm.
1,5 coconut mink litre from 2 coconut item
2 bar of serai, contusing.
3 alpine galanga cm, mema
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