SAYUR BOBOR (Vegetable/Spinach sup)

Sayur Bobor is generally made from main ingredient spinach, cassava leaves or bean leaves, and then given a watery coconut milk. Assorted vegetable dishes especially those from Central Java and surrounding area would know this vegetable. Javanese people often refer to this delicious dish as Sayur Bobor.
Sayur Bobor usually not too much variation, but did not rule if you want to be creative with the other materials to better suit your taste.  Sayur Bobor is unique, though simple but seems to have its own characteristics which spices and tastes. Savory and delicious taste.


Lets make it 

 


Ingredients:

•     1 bunch of spinach
•     1 fruit squash young
•     750 ml coconut milk 1/2 of grated coconut
•     1 Salam leaf
•     2 cm galangal, crushed

Grinded spices:

•     4 red onions
•     2 cloves of garlic
•     1 teaspoon coriander
•     1 cm kencur
•     2 eggs hazelnut
•     Salt to taste

How to make

• Picking spinach leaves, grab the leaves and set aside. Peel the squash, then cut into cubes and set aside.
•  Cook the coconut milk and bring to a boil using low heat along with the Salam leaves, ginger and spices that have been smoothed. Next enter squash, continue cooking and stirring, stirring occasionally until cooked squash.
• Next enter the spinach leaves and cook briefly until wilted spinach leaves, lift and Sayur Bobor ready to be served. 
• Enjoy

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Timlo

 
Timlo is Soup dish with very complete contents. The food is similar to a soup, but more crowded, because it contains many kinds in it, There is hati ampela ayam (chicken gizzard liver),  sosis solo (sausage of solo), telur pindang (boiled eggs) were then doused with chicken broth. Last sprinkle with fried onions that sense growing steadily.Solo typical cuisine is very famous and become one of the icons of the area. So for those of you who visit the Solo should try this one meal.
 




For recipe let's look at reviews follows below:


 
Timlo Ingredients

• 5 pairs of hearts of chicken gizzard
• 500 ml of water
• 3 cloves garlic, crushed
• 1 tea spoon of salt
• 1/4 teaspoon ground pepper
• 2 cm ginger, crushed
• 3 lime leaves, discarded bones leaves

Gravy ingredients:

• 1,500 ml of water
• 3 pieces of chicken thighs on down
• 3 cloves garlic, sliced
• 5 red onions, sliced
• 1 tablespoon salt
• 1/2 teaspoon ground pepper
• 1/2 tablespoons sugar
• 1 leek, finely sliced
• 1 tablespoon cooking oil

Supplementary:

• 2 tablespoons fried onions for topping
• 3 eggs boiled 
• Sliced Sosis solo

Soy sauce:

• 50 ml soy sauce
• 2 red onions, sliced
• 3 pieces of red cayenne pepper, thinly sliced

 
How to make:

• Timlo : boiled liver gizzard along the water, garlic, salt, pepper, ginger and lime leaves until done. Remove and drain. Cut into pieces.
• Gravy : boiled water and chicken thighs until tender. Measure 1,300 ml of broth. Lift. Take the meat. Cut into pieces. Heat the oil. Sauté garlic, onion until fragrant. Pour into a chicken stew. Add salt, pepper, and sugar. Boil and stir until fragrant. Enter the leeks. Stir well.
• Sauce : mix well all ingredients
• Serve in a bowl gizzard liver, sliced ​​sausage solo, and boiled eggs. pour the soy sauce and springkle fried onions for topping.

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PECEL LELE

 Dishes this one being sold on the street. For you are a streetfood lover. This dish will easily be found on the street in java. But it seems more delicious when it makes its own.

So lets make it



Ingredients:

•     1 large size catfish 

Marinade:

•     1 tbsp coriander, puree
•     5 cloves garlic, crushed
•     1 tsp fine salt
•     2 tablespoons lime juice
•     2 cm turmeric, grilled, mashed
•     300 ml of water
•     The oil for frying

Sambal/sauce (fried):

•     7 curly red chilies
•     10 pieces of cayenne pepper
•     2 tomatoes
•     5 cloves garlic
•     4 red onions
•     4 pieces of hazelnut
•     1 tsp lime / lemon
•     1 tsp fine salt

Complement:

•     60 grams of cucumber, cut into pieces
•     50 grams of basil leaves
•     2 tomatoes,slice

How to make

• Clean catfish, give slice, Marinade, let stand for 15 minutes.
• Fried catfish in oil. (dive fry) medium heat until cooked and dry. Remove and drain.
• Sambal: Mashed all ingredients except lemon, give a squeeze of lemon juice and salt. Serve with fried catfish and vegetables complement

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ES GEMPOL

This traditional drink is very rich in flavor. Ice gempol from Central Java this time could be an option as a dessert that can be relied upon. Sweet taste, savory from coconut milk and chewy from gempol

so lets make it


Ingredients:

Gempol ingredients

• 150 grams of rice flour
• 75 grams of corn starch
• 1/2 teaspoon salt
• 175ml boiling water

Coconut milk Gravy:

• 1,000 ml coconut milk from coconuts 1/2
• 225 grams sugar
• 2 pieces of pandan leaves
• 1/4 teaspoon salt
• 4 drops of red dye
• 500 grams of ice cubes

How to make

• Gempol : Stir rice flour and salt. Pour the boiling water. stir slowly. Add corn starch. stir again until to be dough.
• Take a little dough. Round shape. Press the middle. 
• heat water. Boil gempol in boiling water until the float.
• Coconut milk gravy: boiling coconut milk, sugar, pandan leaves, salt, and coloring, stirring until boiling. Filter. (low heat). lift until cold.
• Serve : take gempol an pour coconut milk and  add ice cubes.
• enjoy it

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TRANCAM DENGAN TEMPE DAN TAHU

This is a healthy dish. Like salad, but different spices and ingredients. savory taste and rich texture of various vegetables.
But this time there was a little different, this dish usually based only vegetables. now with tempeh and tofu.

so lets make it



Ingredients:

• 100 grams of tofu, steamed, cut into 11/2 cm
• 100 grams of tempeh, cut into 11/2 cm, fried
• 1 cucumber, cut into small squares
• 6 long bean, cut into 1/2 cm
• 25 grams of petai china
• 75 grams of short bean sprouts 
• 25 grams of kemangi (basil), leaves Pull
• 150 grams of grated coconut
• 4 lime leaves, remove the leaves bones slice thiny

Ground Spices:

• 4  garlic
• 3 curly red chilies
• 1 piece of red chili sauce
• 5 cm kencur
• 1 teaspoon shrimp paste, fried
• 1 teaspoon salt
• 2 teaspoons brown sugar

How to make 

• Mix spices, grated coconut, and lime leaves. Stir well.
• Stir cucumber, long beans, petai china, short bean sprouts, kemangi (basil) and grated coconut. Add the tofu and tempeh. Stir well.
• serve

this is petai china

this is long bean for Trancam, we call it, "kacang panjang"

this short bean sprout for this dish.

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LUPIS (LUPIS CAKE)

This is  legendary Indonesian traditional cakes, LUPIS.  This cake has existed since the days of the kings and now a confectionary which is difficult to be found in Indonesia.
This cake has no taste, just little chewy texture, And when it is mixed with the sauce of brown sugar and little bit  with grated coconut. it taste amazing.

So Let make it



Ingredients:

• 300 grams of glutinous rice, soak 1 hour, drain
• ½ tablespoon whiting
• ½ coconut and a half old, peeled, grated rough
• 2 pieces of pandan leaves
• ¼ teaspoon salt
• banana leaves and bamboo rope to wrap and tie

Sauce

• 400 grams of brown sugar, fine comb
• 250 ml of water
• 2 pieces of pandan leaves

How to make:

• Enter whiting water into the glutinous rice and mix well. Take a piece of banana leaf, make cone shape and enter the glutinous rice into banana leaf.
• Wrap one cone cover leaves, cover with the other strands of bamboo and tie with string. Boil in boiling water for up to 5 hours and mature.
• Boil sugar, water and pandan leaves until thick, remove from heat and strain.
• Steamed grated coconut, pandan leaves and salt for 15 minutes. 
• open wrap of lupis and serve  with grated coconut an pour brown sugar sauce on the top.
• enjoy it

In Indonesia. Lupis have many friend, like this 

You can choosee Manything to accompany LUPIS

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BIHUN GONGSO PEDAS (Spicy Corn noodle )

For you fans of spicy. This dish is suitable for you. Bihun gongso Mercon. Guaranteed spicy taste, very spicy and make you never forget the taste

hm...I love this dish. because the Indonesian people would never want to miss the spicy flavor. And that is me.  lover of spicy.

So let's make it

Ingredients:

• 3 tablespoons cooking oil
• 4  garlic, minced
• 100 g ground beef
• 4 pieces of sausage, thinly sliced
• 400 g of Bihun (corn noodle), pour boiling hot water, lift 5 minute or until soft and drain
• 100 g cabbage, sliced thiny
• 10 pieces of red cayenne pepper, cut into 4 parts

Seasoning:

• 2 tablespoons fish sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon crushed dried chili

Complement:

• Kerupuk (Indonesian crackers)
• Acar (Indonesian pickles)

How To Make:

• Saute garlic until Fragrant
• Enter the ground beef and sausage, stirring until it changes color.
• Add seasoning, stir. and mix well
• Put cabbage, cayenne paper and Bihun (corn noodles), stir until well blended  Lift.
• Serve hot with kerupuk and Acar
• Enjoy it

That is Bihun (corn noodles)

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SOSIS SOLO

This one dish, comes from the Solo town. Solo is the city where the president of Indonesia today come from. And this is a special dish from our president's hometown of Solo city is named Sosis Solo (sausage solo).
Sosis Solo (Sausage solo) is not shaped like a sausage in general. Sosis Solo (Sausage Solo) just a special designation for a chicken dish wrapped in an omelet and Shape like sausage.
Sausage solo, is a simple dish, but taste very delicious. It so ideal dish to enjoying with family or friends at Quality time.
This dish can be used as a snack or side dish to accompany rice. savory taste, delicious.

Ingredients

• 8 eggs
• Coconut milk 150 ml of 1/2 coconuts
• Salt to taste 
• Margarine 1 tablespoon
• 250 grams of minced meat (you can use chicken or beef)
• 2 eggs, beaten off 
• Cooking oil 1 tbsp 

Ground Spices:

• 6 little Onion 
• 3  garlic 
• 1/2 tsp Coriander 
• 1/4 tsp Cumin 
• 2 Pecan, toasted 
• 1 teaspoon sugar
• Salt to taste 

How to Make

• Skin: Beat 8 eggs and salt, pour coconut milk gradually while stirring until blended. Heat a little margarine. Make thiny omelete.
• Saute Ground spices until fragrant. 
• Mix the Meat, ground spices  and 2 beaten of eggs. Stir well.
• Take a piece of omelet, put 2 tablespoons of  meat dough. Roll resembles the shape of the spring rolls.
• Steam until cooked. 
• Serve with chili sauce.

serve with Bandrek (klik here for receip)

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TAHU PLETOK (Pletok Tofu)

Tahu Pletok is one of the typical culinary Tegal (one of City in Central Java). Named of Tahu pletok create, because when the tofu will fried has noise 'pletok-pletok' (one unique name From Indonesian people). Tahu Pletok is  Crispy and Savory, Would be more suitable when eaten with Sambel kecap petis (soy sauce pepper).


Ingredients:

• 10 pieces out medium yellow Tofu
• Starch (corn starch)
• 3 cloves garlic,crushed. 
• ground pepper to taste
• Salt to taste
• Thinly sliced ​​leeks leaves to taste
• Cold water or ice water to taste
• Oil for frying

How To Make:

• Cut the tofu into 2 parts (triangular shape), set aside.
• Combine flour, starch, garlic, pepper, salt,  leeks, add the water, litle by little.
• Heat Oil 
• Take the tofu,  give the dough,  fry in hot oil (medium heat)
• Fry until has been cooked (golden brown), then remove and drain
• Served with sauce (if you like, you can change sauce with mayonise or chili sauce)

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Wedang JAHE (ginger Warm drink)

Thi is one of Indonesian traditional drink that is easy to make it. Very Rich taste. and many benefits for our body. You have to try this.

So let's make

Ingredients:

• 1 liter water
• 100 grams of ginger, peeled, crushed
• 2 stalks lemongrass, crushed 
• 2 pieces of pandan leaves
• 200 grams of brown sugar

How to make

• Boil water all the ingredients in a covered pot over low heat for 30 minutes. Lift and strain.
• If you like, Pour milk.  and stir. Taste more delicious

There are several benefits of WEDANG JAHE :

• Treating colds
• Relieve nausea, heartburn and diarrhea.
• Treat arthritis
• Treat indigestion
• Alleviate the side effects of chemotherapy
• Prevent blood clots
• Lowers bad cholesterol
• Relieve stress because of the smell and taste have a calming effect.

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MIE AYAM (CHICKEN NOODLES)

Mie Ayam is one of Indonesian Foodstreets. Like Bakso, Mie Ayam is an ideal companion for gravy food of Indonesia. Wherever there is a seller of Bakso on foodstreet of Indonesia, Mie Ayam certainly also sold beside.


Mie Ayam is  lot of versions, there are spicy Mie ayam from Bandung, Mie Ayam Bangka, Mie Ayam solo and many others. And this is, the original recipe Of Mie Ayam












Ingredients:

• 500 grams of chicken noodle ready, brewed
• 15 pieces of veal Bakso, braised
• 8  caisim, brewed

Chicken Oil Ingredients:

• 100 grams of chicken skin
• 3 cloves garlic, finely chopped
• 1 tablespoon cooking oil

Broth Ingredients:

• 3 cloves garlic, finely chopped
• 8 red onions, finely chopped
• 3 lime leaves, boned
• 250 grams of chicken thigh fillets, cut into small squares
• 100 grams of mushroom, sliced
• 1 tablespoon soy sauce
• 1/2 tablespoon soy sauce
• 1/4 teaspoon chicken bouillon powder
• 1 teaspoon cornstarch and 1 teaspoon water, dissolved
• 250 ml chicken broth
• 1 leek, sliced
• 1 tablespoon oil for frying
• 750 ml chicken broth
• 2 cloves garlic, fried, crushed
• 1/2 tablespoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon chicken bouillon powder
• 1/4 teaspoon sugar

Complementary :

• 2 tablespoons red onion fried
• 2 small leeks, sliced
• 5 tablespoons chili sauce

How to make:

• Chicken oil: heat the oil and chicken skin. Cook until dry and out of oil. Add garlic and onion. Stir until fragrant. Set aside. Measure 50 ml.
• Broth : Saute garlic, onion, and lime leaves until fragrant. Add chicken. Stir until it changes color. Add the mushrooms. Stir well. Enter the soy sauce, soy sauce, salt, pepper, and sugar. Stir well. Pour broth. Cook until boiling. Thicken with cornstarch. Stir well. Add the leek. Stir well. Lift.

How to serve:

• Add 1 teaspoon of chicken oil, 1/2 teaspoon soy sauce, and 1/8 teaspoon pepper in a bowl. Stir. Add chicken noodle that has been brewed. Stir well. Add caisim and Bakso. Spoon the chicken Broth. and stir.
• Serve chili  sauce and complementary.

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KERING TEMPE/ABON TEMPE

This dish has a variety of names in Indonesia. Some call Abon tempe (Shredded tempeh), then Kering Tempe (dried tempeh), or other. Like chips, but not chips. It was sweet, savory and crunchy. Hm..So thi is a Receip.








Ingredients:

• 300 grams of tempeh, sliced ​​thin, fried dry
• 1 tablespoon fried onion
• 2 large green chilies, sliced ​​oblique, fried
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 25 grams of sugar
• 25 ml of water
• 1 tablespoon tamarind water 1/2 teaspoon of tamarind dissolved in 2 tablespoons water
• 1 tablespoon oil for frying

Mashed/Ground Spices:

• 4 chilies 
• 4 red onions
• 2 cloves of garlic

How to make  :

• Heat cooking oil. then you saute ground spices until fragrant smell.
• Then you enter the salt, pepper, sugar, and water. Cook until thickened and add tamarind water, stir.
• Lastly.  enter tempeh and fried onion, and green chili fries. Stir everything and then you lift. Dried green chili tempeh is ready to be served.

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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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NASI LIWET

NASI LIWET which in the Java language is often called sego liwet, a typical dish from the island of Java rice cooked with coconut milk and a few spices foliage. savory and delicious taste. You must try.

Ingredients: 

• 500 grams of white rice, washed 
• 2 Salam leaves
• 1 stalk lemongrass, crushed 
• 1 tsp salt 
• 1,000 ml coconut milk from half coconut 

Complementary

• lalapan 
• fried chicken 
• Fried Tofu
• Fried Tempeh
• Sambal terasi
• Kerupuk 

How to Make 

• The first step to do is to boil rice with Salam leaves, lemongrass, salt and coconut milk until boiling. 
• Cover the pan. Reduce heat. Cook the rice until done while stirring occasionally. Lift. Stir up until fluffy. 
• Serve Rice Recipe Liwet with Complement 

Lalapan are all kinds of raw vegetables in the dip is usually in sambal. This is All lalapan,



Sambal Terasi


Kerupuk

hm like it...

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Lumpia Semarang

This is one of the typical Indonesian snacks especially in Semarang, Central Java. if we visit Semarang. We must try these snacks. It delicious and tasty

Ingridients

15 Lumpia skin (like dumpling skin, but more bigger)
2 tablespoons flour and 1 tablespoon of water, mix.
Oil for frying

Filling:

3 cloves garlic, finely chopped
1 teaspoon dried shrimp roasted, mashed
50 grams of shrimp, chopped
50 grams of chicken, chopped
2 eggs, beaten off
200 grams of canned bamboo shoots / or fresh bamboo shoots, sliced ​​matchsticks
1 tablespoon Sweet soy sauce
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon of sugar
2 tablespoons oil for sauteing

Ingredients sauce:

1 clove of garlic, crushed
300 ml of water
50 grams of brown sugar, finely combed
¼ teaspoon ground pepper
25 grams of sugar
3 tablespoons of corn starch and 1 tablespoon water, for thickening dissolved

How to make:

Filling:

• 
  
• Heat the oil. Saute garlic and dried shrimp until fragrant.
• Add shrimp and chicken. Stir until the color changes.
• Set aside on the pan. Add the eggs. Stir.
• Add bamboo shoots, stir.
• Enter Sweet soy sauce, salt, pepper, and sugar.
• Cook until done.
• Take a piece of skin. Give the filling. Fold and roll.
• Glue with a solution of wheat flour.
• Fry in heated oil until cooked.

sauce:

• boiled onions and water. Enter brown sugar, pepper, and sugar.
• Stir. Thicken with corn starch. Cook until bubbling.

Serve Lumpia with the sauce lumpia Semarang.

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Sambal Kemiri (sambal Pecan)

Sambal is one of Indonesia, from Central Java. Taste spicy, sweet and savory. It is suitable for those of you who like spicy and taste sensation. And

So let cook

Ingredients:

3 Pecan, , fried
2 Red onion
Red pepper, 2 pieces
Cayenne pepper, 6 pieces (according to taste)
Tomato, 1 piece
Salt, to taste
Brown sugar, 25 grams / taste
Cooking oil, 2 tablespoons

How to Make:

Mix all ingredients and blend.
Heat oil and saute until fragrant and cooked sauce.
Serve.

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