Gence Ruan

Gence Ruan is a dish of grilled fish fry of East Kalimantan.  How about taste?. Absolutly, delicious. Very tasty tease

let's make it

 

















Ingredients:

•     2 (300 grams) of fish haruan (catfish)
•     ¾ tsp salt
•     1 tsp sugar
•     125 ml of water
•     1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
•     1 tbsp oil for frying

Ground spices:

•     10 butrir onion
•     2 cloves of garlic
•     2 large red chilies
•     4 curly red chilies

    ">How to make:

•     Cut catfish. from head to tail is not broken.
•     Sprinkle catfish with ½ teaspoon salt. Let stand for 15 minutes.
•     Grilled catfish while inverted forth until cooked and fragrant.
•     Heat the oil. Stir-fry until fragrant spices.
•     Add salt, sugar, spices, water and tamarind. Cook until done.
•     Pour fish with sauce stir cork. Serve.

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SEI SAPI ISAK MESEM

This dish is quite easy to make. sweet, savory spicy. you will like.
Ok. this the Receip

This dish is quite easy to make. sweet, savory spicy. you will like.

Ingredients:

½ pounds ground beef
2 tablespoons breadcrumbs
1 tsp corn starch
1 egg beaten off
¼ kg of ripe tomatoes, mashed
1 tablespoon soy sauce
1 pc onion, cut into long thin
Flour seasoning (to taste)
Young corn taste
1 pcs red pepper cut oblique
salt to taste
pepper to taste
enough water
Cooking oil for frying

How to make: 

• Ground beef, mixed with bread flour, sago flour, eggs, salt, pepper and stir until blended. 
• Shaped like meatballs. roll in seasoned flour. 
• Heat oil and deep fry until cooked brown. 
• The rest of frying 3 tbsp for sauteing onions, corn, tomatoes, red pepper, stir-fry until fragrant and given water, soy sauce and season with salt and pepper.
• Then enter the balls earlier. Leave until slightly thickened, cooked, remove and serve warm

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Bubur Gunting (Porridge Scissors)

strange name, why is called porridge scissors, no one knows why, I think maybe because it might be pointy shape like scissors, and now wait no more, let's make it

Ingredients:
125 grams of glutinous rice flour
¼ teaspoon water whiting
100 ml of water suji leaves (20 leaves suji and pandanus leaf 5) warm
¼ tsp salt
500 ml coconut milk from ½ coconut
150 grams of brown sugar, combed
¼ tsp salt

How to make:

• Stir glutinous rice flour, salt, water whiting, suji leaf water until smooth. 
• Elongated spherical shape and oblique shears. like this

• Boil coconut milk, salt and brown sugar, stirring until boiling. 
• Put dough cut-scissors. Boil until cooked, stirring gently. Good luck 

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Ayam cincane

Wellcome to Kalimantan Timur (East Borneo) region famous for the Dayak tribe must have a special recipe. 
Now let's get cooking of the kalimantan Timur Dishes. It's Ayam Cincane (chicken cincane)
 
Ingredients:

•      1 whole chicken, cut into 4 parts so
•      3 tbsp oil
•      3 cm ginger
•      3 cm galangal
•      2 salam leaves
•      2 stalk lemon grass, crushed
•      2 tablespoons brown sugar
•      1 tsp salt
•      500 ml coconut milk

Seasoning Blend:

•      12 pcs red chili
•      6 pcs onion
•      4 garlic
•      1 tsp Terasi (shrimp paste)

How to make:

1. Heat oil, fry the Seasoning, salam leaves and lemon grass and cook until fragrant and cooked.
2. Add chicken, and cook until chicken changes color, then add the brown sugar, and salt, pour coconut milk, coconut milk and cook until dry.
3. Add chicken in heat resistant dish, bake in a hot oven 200 degrees Celsius, for 30 minutes. Remove and serve.  

And now we need warm rice.. 

This Salam leaves..


This is Terasi (Shrimp paste)

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