COTO MAKASAR,

Coto The another name of Soto. Soto is Soup of Indonesian very rich spices.  And people of Makassar say "SOTO" is "COTO". Ok this the receip of coto makasar.

   

Ingredients:

• 500 grams of beef and beef offal, clean and ready to use. (you can use just beef, if you're not like beef offal) 
• Water to boil
• ½ teaspoon salt
• 4 tablespoons of cooking oil, for frying
• 3 stalks lemongrass, crushed 
• 2 teaspoons lime juice
• 1 tablespoon sliced ​​green onion 
• 1 tablespoon celery slices

Ground spices:

• ½ tablespoon toasted coriander
• ¼ teaspoon cumin
• 1 teaspoon pepper
• 1 cm galangal
• 3 cloves of garlic
• 2 teaspoons salt
• 2 tablespoons peanut peeled, roasted

Sambal taoco:

• 2 red chilies
• 6 pieces of cayenne pepper
• 4 red onions
• 4 tablespoons taoco
• 2 tablespoons of cooking oil, for frying
• 100 ml of water
•  2 tablespoons sugar

How To Make:

• Boil the meat and offal separately in enough water, and and Salt
• After the soft take and drain. separated from the broth
• Take 1½ liter broth. boil again
• Cut the meat and offal into cubes 1 ½ cm size
• Heat oil in a skillet, saute ground spices, lemongrass enter, stir until fragrant. Enter into the broth.
• boil and cook over low heat until the sauce stay ± 1000 ml. Turn of heat
• Enter the lemon juice, stir.

Sambal taoco:

• crushed red pepper, red onion until smooth, enter taoco, coarse grinding.
• Stir-fry until fragrant, put the water and sugar, cook until thick, remove from heat.

Presentation: 

• Take bowl and Add meat and offal. Sprinkle with fried onions, leeks, and celery slices.give the broth.
•  Serve with sambal taoco and ketupat 

Tauco is seasoning foods made from soy beans that have been boiled, mashed and mixed with flour and then fermented. Brought from China who later popularized in a variety of Indonesian dishes taste like curry, sambal, and Soto.

Ketupat is a food made from rice that is inserted into the woven palm leaf (leaf) rectangular. which is then cooked and eaten as a substitute for rice.

 

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RISOLES

Risoles, is one of Indonesian snacks that are already very familiar. Risoles been known since the 13th century, which was originally named roinsolles. And in the Netherlands risoles known as rissole. probably because the first, our nation ever had a history with the Dutch country, so the culinary influences also affect into our dishes. and this is one that is becoming typical hawker food we are risoles.Risoles has a delicate flavor and savory. is perfect for breakfast or a snack in the afternoon. and following the recipe.

Ingredient of skin Risoles

• 150 grams of wheat flour
• 1 egg, then shaken
• 250 ml of water
• 1 tablespoon melted butter
• Salt to taste

Filling

• 150 grams of potatoes fried diced
• 100 grams of carrots cut into small dice
• 100 grams of boiled chicken meat diced
• 125 ml of water
• 4 red onions, finely chopped
• 2 garlic, finely chopped
• ½ small spoon nutmeg
• 2 stalks celery, thinly sliced ​​
• Salt, sugar and pepper to taste

Sheathing2 eggs then shakenPanir flour or bread flourHow to Make risoles

•  Make the skin, mix all the ingredients for the skin to be one then mix well and strain. Heat a non-stick frying pan with a little vegetable oil and then take a little dough and thin skin like omelette.
• Make Filling : saute garlic and onion until fragrant. Then enter the potatoes, carrots and chicken and stir until wilted. If you've pour water, then add salt, nutmeg, pepper and sugar and wait until the flavors mix well. Add  celery and stir again
• Take one sheet of skin Risoles, Give Filling and roll.
  This way to rolling Risoles

            Take skin Risoles

                     Add Filling...

             folding like this

               

    

                       Roll.........

              
                      And Finish.........

• Dipped in beaten egg and then roll in Bread Flour. Friying until cooked

• Serve with green chili sauce or Sambal

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GORENGAN

Gorengan is foodstreet of Indonesia. Very famous and many people of Indonesia sell this food. In ways or market of Indonesia, You allways Find This food, everywhere and anywhere. I think you will love this food.
There are many kind of gorengan. There is Pisang goreng (Fried Banana), Tahu isi (Tofu with vegetable insided), Tempeh, and etc.
ok We go to make one by one....

1. Pisang goreng Kipas (Fried Banana Fan)

 Ingredients:

• 10 pieces banana, peeled, cut in 4 parts do not break up, make to be like Fan.
• 150 grams of rice flour
• 1 tsp salt
• 1 egg, beaten off
• 175 ml of water
• ½ tsp vanilla
• oil for frying

How To make 

• Mix the rice flour, salt, water, eggs, and vanilla. Mix well, add water if the dough has not dilute or too thick, set aside.
• Heat oil, dip the bananas into flour, put in hot oil while widened like a fan. Fried bananas until cooked and lightly browned. Remove and serve.

2.  Tahu  Isi (Fried Tofu with vegetable insided) 

Ingredients 

• 10 small pieces of tofu, cut into pieces, scrape the middle
• 1 egg
• 2 carrots, grated
• 2 scallions, finely chopped.
• 100 grams of cabbage, finely chopped
• 3 tablespoons cornstarch, dissolved in a little water
• wheat flour
• 1 egg, beaten off
• bread crumbs
• sauteing and frying oil

Puree:

• 1 clove of garlic
• 3 red onions
• 1 tsp pepper
• 1 tsp sugar
• salt to taste

How to make

• Heat oil, saute the ingredients until fragrant. Enter middle scrapings know, carrots, leeks, cabbage and eggs, stirring until wilted vegetables. Pour a little water and cornstarch solution to the dough, stir briefly. Lift the dough.
• Add 1 tablespoon of dough into know and steam about 15 minutes. Lift, scroll out into flour, dip into beaten egg, roll in bread crumbs again.
•  Fry until golden. Remove and drain and serve hot together chili sauce.

3. Bakwan

Ingredients

• ½ kg of flour
• 1 egg
• 200 grams of cabbage, wash and cut into pieces
• 200 grams of bean sprouts, wash and dispose root
• 2 scallions, thinly sliced
• oil for menggoeng

puree:

• 2 red onions
• 2 cloves of garlic
• salt and seasoning to taste

How To Make

• Mix flour, eggs, spices and add a little water, stir until blended. Enter cabbage, bean sprouts and scallions and stir.
• Heat the oil, take the dough the size according to taste and fry until cooked and lightly browned. Remove and drain and serve warm.

4. Tempe

 Ingredients:

• 1 piece of tempeh, cut into thin
• oil for frying

Puree:

•  3 pieces of garlic
•  2 tsp coriander
•   ¼ tsp turmeric powder
•  salt to taste

How To make :

• Tempe and spices soaked with water until all submerged and stir until evenly distributed. soak about 30 minutes.
• Heat oil, fry tempeh until cooked and lightly browned. Remove, drain and serve.

5. Pisang  Aroma

 Ingredients:

• 10 sheets spring roll / spring roll skin
• 5 pieces of plantain, halved
• 4 tablespoons brown meses
• cooking oil to taste

How to Make:

• Prepare a spring roll skin, place a piece of banana, add meses. Roll up solid and neat.
• Fried bananas until cooked, remove and drain. Ready to serve.

6. Tape Goreng

Ingredients:

• 400 grams Tape
• 50 cc coconut
• 1 egg
• 150 grams of brown sugar, a thin comb
• oil for frying
• salt to taste

 Flour dough:

• 50 grams of wheat flour
• 2 tbsp rice flour
• 1/2 teaspoon salt
• 100 cc of water

How to make

• Mix tape, coconut milk and eggs, salt, water. Round the dough and fill with brown sugar, set aside.
• Mix the flour dough ingredients. Dip circle tape into flour dough, and fry until cooked.

This is tape (permented cassava)

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BATAGOR

Batagor is bakso (meatball of indonesia) Tahu (Tofu) Goreng (friying). So Batagor is Fried Bakso with fried tofu. Typical food of the city of Bandung is the same with Siomay (dumplings of Bandung). Just a little different in the seasoning for the sauce.Indonesian cuisine, sometimes influenced much by Chinese cuisine, one of which Batagor which is almost similar to dumplings. And Here's the recipe. 




Ingredients of Batagor: 
15 pieces of dumpling skin,
50 ml coconut milk 
100 grams corn starch
250 grams of fillet fish. puree 
1 egg
Tofu slice like box, (friying)Cooking oil to taste 

Complemet: 
2 tablespoons sliced ​​friying garlic 
1 tablespoon soy sauce / fish sauce
 
Batagor sauce:
100 grams of dry roasted peanuts
1 tablespoon sliced ​​garlic 
2 tablespoons red pepper slices 
1 teaspoon salt 
2 tablespoons brown sugar
200 ml of hot waterLime taste, squeezed the water out 
Soy sauce to taste


How to make :
 
Batagor: 

• Combine fish with herbs that have been mashed, eggs, cooking oil, corn starch and coconut milk to be one. Stir until blended. 
• Take dumpling skin, fill with the dough batagor earlier, folding and fry until its golden color. then remove and drain.

Sauce 

• Fried garlic and chilli / chilli until fragrant. drain, then puree. 
• Combine with beans, water, salt, and sugar. Mashed

How to serve Batagor

• Take big plate and give a few pieces  Batagor dumpling (Fried Bakso) and Fried Tofu. Pour batagor  sauce on top, put soy sauce and lime juice, fried garlic. If you like, you can Add Boiled Egg.  Enjoy it.

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SOTO TANGKAR

Soto Tangkar is one of  kind Soto. Many also call its Soto Betawi. It was like another Soto in Indonesia. Rich spices and rich flavor. Ingredients so a lot and I think will make you very satisfied.
Ingredients:

    250 grams of beef
    500 grams of beef offal (tripe, stomach, liver), you can skip it, if you don't like  it
    500 ml coconut milk from 1 coconut
    2 tomatoes, cut into 8 pieces
    1 leek, thinly sliced
    3 tablespoons fried onions
    4 lime, squeeze the water
    Soy sauce
    Crackers

Softened seasoning:

    10 shallots
    5 garlic
    3 cm turmeric fuel
    4 grains hazelnut
    1 tbsp coriander
    1 tsp pepper
    1.5 tablespoons salt
Other spices:

    3 cm galangal
    3 bay leaves
    5 lime leaves
    2 stalks lemongrass, crushed
How to make:

• Boiled beef and beef offal separately until tender. Lift, then cut into pieces.
• Set aside water for soup broth stew.
• Stir-fry until fragrant seasoning mashed. Put it in the broth. Add the Other Spices, stir until boiling.
• Pour coconut milk. Cook back to the boil, then remove from heat.
• set pieces of meat and offal in a bowl. Add the tomatoes, scallions, fried onions and chips.
• Give the lemon juice and soy sauce.
• Pour the broth and serve while hot.

 

 

 chips for Soto Tangkar, We Call Emping. I like this chip :)

Emping from this Fruit, we Call melinjo
 

 

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RUJAK

Healthy, fresh, delicious, spicy, is the right word for this one dish.
ingredients are simple, and very easy to make. if you need food for diet, then this one dish is perfect for you. There are many various types of rujak in Indonesia, and this is the type of original rujak, m .. I love this dish




so lets make it

Ingredients :

1 piece of yam, cut into large thin 
Pineapple, 300 grams, cut lengthwise
1-2 young mango, cut into large thin
3 pieces kedondong, large thin slices
2 pieces of cucumber, cut into thin strips large

you can use Apple, pear, papaya, melon, but not banana or avocado ok. Just use fruit that has a crisp texture

Sauce:

red chili sauce, 2 pieces
brown sugar, 100 grams
1/2 teaspoon salt
fried peanut skin, 150 grams
1 tsp shrimp paste,

How to Make :

•      First of all, grind red chili sauce, shrimp paste, salt, brown sugar
•      After that, the input peanuts. Grind again.
•     set fruit. and serve with the sauce. 

 This is Kendodong, Original Fruit from Indonesia.


Next I will make Video for this Dish. :)

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AMPARAN TATAK

Amparan tatak is one of Indonesian traditional cake which is characteristic of the area Banjarmasin. This cake made of rice flour mixed with coconut milk, pandan leaves and banana. It was savory and sweet.

IngredientsIngredients I:
800 ml coconut milk from 1 coconut
 3 pieces of pandan leaves, tied 
200 grams of rice flour
 100 grams of corn starch 
100 grams of sugar 
1/2 teaspoon salt 
                                                                                    2 bananas, steamed, peeled, halved, and cut 

Ingredients II: 
350 ml coconut milk from half coconut 
3 pieces of pandan leaves, tied 
100 grams of rice flour 
25 grams of corn starch
 75 grams of sugar 
1/4 teaspoon salt

 How to make:

• Ingredients I, boiled coconut milk and pandan leaves until fragrant. let cool a few moments. Pour slowly over a mixture of rice flour, corn starch, sugar, salt, stirring. Set aside.
• Ingredients II, boiled coconut milk and pandan leaves until fragrant. let cool a few moments. Pour slowly into a mixture of rice flour, corn starch, sugar, salt, and milk, stirring. Set aside.
• Pour  ingredient  I into the pan loaf size 30x12x8 cm were smeared with oil and plastic. Steamed over medium heat 30 minutes until cooked.
• Add the banana slices. Pour  ingredients II on it.
• Steam again over medium heat 30 minutes until cooked.
• serve with tea or coffee

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