BIHUN GORENG JAWA (fried rice noodles from Java)

This one dish, is a blend of two cultures of China and Java. Rice noodles from China, And the spices from Java. I'm sure, you will like this dish. savory and sweet taste.


Ingredients:

• Bihun (rice Noodles) 200 grams, brewed with hot water. and drain
• Cabbage: 5 pieces, Slice thin
• Vegetable oil to taste

   Mashed seasoning:

• 3 cloves of garlic.
• 5 Red onions

   Complementary seasonings:

• Salt to taste.
• Sugar: to taste.
• White pepper powder: to taste
• Soy sauce: 2 tablespoons.
• Sweet soy sauce: 2 tablespoons.

 Complementary

•  Celery leaves to taste, finely chopped.
•  Fried red onion: to taste.

How to make

• Enter the BIHUN (rice noodle) into the big bowl
• Add soy sauce and sweet soy sauce, stirring until well blended, set aside.
• Heat the vegetable oil for frying. - Stir-fry mashe seasoning until fragrant.
• Add the cabbage and saute until it becomes slightly wilted.
• Enter the noodles stirring until well blended.
• Add salt, sugar, and white pepper powder, stir until well blended and cooked.
• Moving on big plates, Sprinkle celery and Fried red onion fritters. And Ready to serve

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Bakso

Actually it seems like satay . Bakso also have a lot of variety in Indonesia . but this time we will discuss about the original version of Bakso .
This is a typical Indonesian cuisine is very loved by Indonesian society . the taste is very savory with a variety of stuffing . if you come to Indonesia you should and must enjoy this cuisine 

Ingredients
1 kg of ground beef 
1 cup cornflour
6 cloves of garlic
1 tablespoon of salt 
1/2 teaspoon ground pepper
   
How to Make Bakso

1. Garlic, please mashed or blender .
2. Mix the mashed garlic into the mixture of ground beef , pepper , salt , flour .
3. Stir evenly about 10 minutes
4. Make into balls by hand according to the size you want
5. Enter you Bakso  into hot water , boiled until cooked . Mature Bakso sign is floating on the surface of the boiling water. The boiling process usually takes 10-15 minutes .
6. Lift the bakso have been cooked and drained at room temperature .

Ingredients to make the gravy Bakso
cow bone 
water 
Seasoning/Spices : 
5 garlic , fried and mashed 
4 Red onion, fried and mashed
Fried onions 1/2 tbsp , mashed 
2 tsp sugar 
1 tablespoon salt 
pepper 1/2 tsp 
4 leek stems , white part , thinly sliced
 instant beef broth , 2 tsp 

Complement 
Rice noodles 
Yellow noodles
Dumplings
Soy sauce 
Fried onions 
spicy sauce
ketchup

How to Make Gravy Meatballs

1. Boil the water with the bone and all the spices until the bone becomes mature .
2. If it is cooked , reduce the heat and then you are able to present the meatballs with gravy and complementary

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Sate pentul (Pentul Satay)

Speaking of yesterday we have that there are many types of satay in Indonesia, well one of them coming from the satay pentull cirebon  Satay this one different forms and its processing, but still call it satay  for Indonesian people. They are said satay pentul is satay because this dish is served with a bamboo stick like satay. 

This dish has a savory flavor and rich - rich in spices . hm ... you should try it .

   
Ingredients :
½ kg of goat meat , sliced ​​thin and smooth
 1 ½ coconut, grated 
10 pieces of red onion 
Garlic 5 pieces 
Turmeric 2 cm 
5 pieces of lime leaves, sliced thin
salt to taste
Sago flour slightly 
oil

How to Make :

1. Blend the spices until soft , insert lime leaves .
2. Spices mixed with meat , insert  grated coconut and stir until well blended .
3. Create roundly thumb In order not to be destroyed when fried sago mix into the water .
4. Then stick on bamboo sticks and fried in hot oil . 

 for the stick you can use Lemongrass like this. hm the taste more than delicious and fragrant

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Sate Maranggi (Maranggi Satay)

Sate Maranggi - this is one of the most famous satay in Purwakarta , and has also entered in the culinary event on tv .

Ingredients to make Sate Maranggi : 

• 750 gram of beef  diced like box
• 1 tablespoon vinegar
• 1 tsp vegetable oil
• 5 tablespoons soy sauce
• 25 puncture of bamboo skewers select the texture is not too thick  

Spices : 

• 2 tablespoons brown sugar  
• 4 tbsp coriander ( Roasted first) 
• 1 tsp salt (to taste for the salty like a little salt added) 
• 15 medium red onions5 cloves garlic large size

Sauce :
1/2 liter of water (if I like the boiled water ) 
100 gr of fine oncom

Ingredients for seasoning sauce oncom : 

• 2 small red chilies 
• 1 1/2 tablespoons granulated sugar 
• 3/4 teaspoon sugar 
• 1 slice of ginger 1cm
• 3 medium red onions
• 3 pieces of curly red chili
• 1 piece kencur cut 5 cm

How to Make sauce  oncom : 

To make Sauce/ the water boil, our stay we have prepared mixed with spices that have been mashed with a little fire to make sure 'm not too big .Wait until cooked through and enter oncom discolored then remove and set aside

How to Make Sate sauce maranggi : 

1. Marinade Beef with soy sauce , vinegar , vegetable oil , and Spices. 
2. To be more pervasive spice store in the refrigerator approximately 30 minutes . 
3.  Skewers that have been mixed with spices on a prick and not too dense bamboo skewers cooked so perfectly . 
4. Begin burning fuel skewers on the pan occasionally while smeared condiments and satay skewers alternating until cooked and fragrant . 
5. Perform broil until all ingredients are gone 
6. Enjoy satay , with oncom sauce with sticky rice or rice cake

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Sate ayam Ponorogo (Chicken Satay Ponorogo)

This one kind of another satay from Java. Ponorogo area precisely. and the name is Sate ayam Ponorogo (Chicken Satay Ponorogo)
Ingredients:  
1 whole chicken, remove bones, diced
 
Seasoning:

     2 cm Turmeric, crushed
     5 Garlic, crushed
     Red onion 5 cloves, crushed
     1 tsp coriander, mashed
     Ginger 1 cm crushed
     1 tsp salt
     1 stalk lemongrass
     Cooking Oil 25 cc

How to Make:

1. Saute garlic, red onion, put ginger, turmeric, coriander, salt and lemongrass, cook until done. 
2. Marinade the chicken with seasoning
3. Insert each chicken, one by one. and grilled until brown and cooked.
4. Serve with soy sauce and white rice

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