MANGUT LELE (Catfish soup)

MANGUT LEE is one of the fish dishes from Yogyakarta. MANGUT is made of fried catfish with fresh flavors derived from Belimbing sayur and spicy flavors of red cayenne pepper.


Ingredients 

• 500 grams (4 catfish), clean 
• 100 grams of tempeh, cut into square
• 750 ml coconut milk 
• 2 pieces belimbing sayur, cut into 4 parts
• 10 pieces of red chili
•  2 salam leaves
•  2 cm galangal crushed 
• 1 cm ginger, crushed
•  Salt to taste
•  Sugar to taste
•  Cooking oil to taste 

Mashed spices

•  6 red onions
•  4 cloves of garlic
•  2 cm turmeric, burned
•  3 pieces of pecans, toasted 
• 1/4 teaspoon pepper 

 HOW TO MAKE:

• Heat oil, fry catfish over medium heat until the skin little brown, remove and set aside 
• Heat oil, saute Mashed spices, Salam leaves, galangal and ginger until fragrant 
• Enter the Cocunut milk stirring until boiling 
• Then enter Tempeh, salt, sugar, Belimbing wuluh and fried catfish, stir and cook until cooked, remove serve

This is very important spices for this dish Belimbing Sayur. We call "Belimbing Wuluh"

and This is Salam leaves...

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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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BEBALUNG

Bebalung is one of Indonesian dishes, especially from the island of Lombok, which has a deliciously fresh and tasty. It is suitable in all rooms when winter arrives. It takes a bit of a struggle to make it. Need patience, and a long time too cooking the dish. But it's ok. We see later on the end result, we will never be able to stop eating this dish. We want more and more :) .. ok this recipe.

 Ingredients: 

• 500 gram ribs. slice
• 800 ml of water 
• 3 cm turmeric, crushed 
• 3 cm galangal, crushed 
• 2 Tamarind fruits , crushed 
• 20 grams of yo tamarind leaves
•  2 garlic, crushed
•  salt to taste. 

How to make:

• Boil water, boiled ribs until tender in a covered pot over low heat with all spices (4 ho ur-5 Hour) until cooked.
•  serve with warm rice. 

Very important Spice for this dish. Its make the dish to be fresh.  We call "Asam" (tamarind Fruits)

And this is Tamarind leaves. We use too, for this dish.

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SAMBAL KRECEK

Krecek is the designation for KERUPUK (crackers) made from cow skin, goat or buffalo skin. krecek
taste is very distinctive. Crispy savory and if cooked into a Sambal taste is going to turn into a soft and chewy texture. and here's the recipe.









Ingredients

• 200 g krecek 
• 200 ml of the diluted coconut milk ½ coconut
• 2 tbsp oil for frying
• 5 large red chilies, thinly sliced
• 5 cm galangal, crushed
• 2 bay leaves
• 2 tsp salt
• 1 tablespoon brown sugar comb
• 300 ml coconut milk from coconut ½
• 50 g of red cayenne pepper, discard the stems

Puree chili sauce:

• 20 pieces of red chili sauce
• 10 curly red chilies
• 4 red onions
• 3 cloves of garlic
• 2 large red chilies
• 2 tablespoonsTerasi (shrimp paste)

How To Make:

• Heat oil, saute ground spices, red chilli, galangal, and bay leaves until fragrant.
• Season with salt and brown sugar. Pour coconut milk. Cook until boiling.
• Enter krecek and red chili sauce. Cook until broth is absorbed. Lift. Serve.

This is Krecek (skin Buffalo/Cow Crackers)

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DADIH (Permented buffalo milk)

If Frogein country , such as Italy, Netherlands, spain or any other foreign country. Milk processed into cheese, or milk processed into yogurt. Then we in Indonesia milk processed into DADIH.
Dadiah or DADIH  is a traditional food of the region of West Sumatra and Riau (minangkabau), derived from fresh buffalo milk is made by natural fermentation in bamboo tubes covered with banana leaves or plastic. The fermentation process takes place naturally at room temperature and will be condensed milk (buttermilk) after 2 days of storage (fermentation). And this the receip.


Ingredient 

• 1 Bamboo, 14 cm
• 300 ml fress buffalo milk
• 1 pieces banana leaves
• 1 rubber band.

How to make

• First  new fresh buffalo milk milked filtered to separate the dirt or foreign objects that enter during milking, then put in a bamboo tube that has been cut (the length of each of ± 5 cm from the segment / book bamboo).
• Second, covered the bamboo with banana leaves or plastic and tied with a rubber band.
• Third, Bamboo tubes already containing buffalo milk and then allowed to stand at room temperature (250 - 300C) for 24-48 hours in a room that is not subject to direct sunlight (fermented) for ± 2 days or until it becomes thick.

• Dadih is done. serve with palm sugar. m..like it

 Type Bamboo to make DADIH

There are two types of bamboo are often used by people of West Sumatra, bamboo gombong (Gigantochloa Verticilata) and ampel bamboo (Bambusa vulgaris). Selection bamboo because bamboo bitter taste, so avoid the ants. Bamboo used is the old medium. Besides closing a regular buttermilk also use taro leaves, banana leaves or plastic. Bamboo is used must be fresh or dried yet, because of the results of research on the inside of the bamboo reed is what contains lactic acid bacteria (LAB) are made of buffalo milk to be DADIH

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PELALALAH TAHU TEMPE

Pelalah tahu dan tempe (tofu and tempeh) is Soup of Coconut milk with Seasoned. Shaped like curry, but the taste will find not too spicy. just found the savory taste of coconut milk and a delicious of Spices.
Pelalah tahu tempe generally made using meat or chicken. But in Lombok cuisine. Pelalah more use tofu and tempeh. And this the recipe.


 









Ingredients.

• 200 grams tempeh, cut into cubes
• 250 grams of tofu, cut into cubes
• 4 tablespoons oil for frying
• 400 ml thick Santal
• salt to taste

Puree/mashed seasoning

• 8 red onions
• 6 cloves of garlic
• 4 cm turmeric
• 5 grains hazelnut
• 3 cm galangal
• 1 tablespoon shrimp paste
• 2 tomatoes
• Sliced 2 tablespoons brown sugar
• 1 tablespoon salt

How To Make

• fried tofu and tempeh until golden brown and set aside.
• Heat oil. Fry seasoning until fragrant.
• pour coconut milk, cook over low heat, and stir. cook until boiling
•  add the tofu and tempeh, cook briefly. and serve with hot rice.

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BUBUR SUM SUM (porridge marrow)

Bubur sum-sum is derived from the people on the island of Java, Indonesia. Bubur Sum sum is actually taken name from the bone marrow appearance as white and clean. its sweet and savory taste, and many the typical Indonesian society very like thi porridge. In another country, such as Singapore, Malay, this porridge has become a special snack now.

This dish is perfect for breakfast or snacks for tea in the afternoon. 
and this is recipe.
Ingredients:

• 150 g rice flour
• salt to taste
• 950 ml coconut milkpandan leaves

Syrup of palm sugar / brown sugar syrup:

• brown sugar, chopped fine
• pandan leaves
• water to taste

How To Make:

• Mix the rice flour, salt and coconut milk, pandan leaves, then cook over low heat until thick and mature. Need a long time.  but the taste of porridge will be make you forget about all. :)

For the syrup of palm sugar:

•   Boil sugar with water and pandan leaves until thick then filtered.

For serving
Serve the porridge with palm sugar to taste. If you like, you can give slices of jackfuit.

like this

 


so this is Pandan leaves, some spices of Indonesia, to make Indonesian cake, or Indonesian drink.
this leaves has suitable smell for Indonesian cake. I very like the smell of leaves.

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