ONDE-ONDE

I love thiss traditional cake. It was sweet and chewy. I think you will love it. Now many kind of filling of the cake. Like cheese, chocolate, or other. But I just like original of onde-onde with green beans filling.

And This is original receip.


Skin Ingredients

• 40 grams of rice flour that is good and not stale. Use a quality flour so that the result is padded.
• Glutinous rice flour 250 grams of good quality.
• Vanilla powder to taste, or about a quarter of a small spoon / teaspoon.
• Half a teaspoon of  table salt.
• 200 ml thick coconut milk
• 135 Sugar 
• Cook boiled water to taste.
• Sesame seeds to taste

Filling

• 130 grams of green beans are good that has been discarded skin.
• 1/4 small spoon of salt
• 50 grams Sugar White Sand
• Vanilla powder or to taste 1/8 teaspoon or less small.

How to make:
Filling :

• Soak the green beans that have been peeled into clean water for approximately 4 hours.
• Take the  small pan  and boiled green beans until cooked and soft. Remove and drain.
• Enter a little vanilla, 1/4 spoon of salt and 50 grams of sugar. Stir slowly until all ingredients are completely mixed.

Skins

• Add  250 grams of flour and glutinous rice flour in to big bowl. Stir until the flour was mixed.
• Add 135 grams of sugar, salt and a quarter teaspoon of vanilla. Stir until all ingredients are mixed back.
• Pour coconut milk . Stir gently until the dough feels smooth. Add boiled water. Let stand about  one hour.

Finishly

• Take the dough of onde onde taste. Shape like meatball. Add Filling. round shape.
• Pour much sesame seeds on it. Roll pastry raw onde on it until all the parts covered with sesame.
• Heat oil over medium heat. Enter Onde-onde. Cook slowly  until brown color.
• Serve with Tea or Coffee

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MARTABAK MANIS

Martabak Manis is a cake made of flour dough like pancakes, but has many small holes. dominant tastes sweet and has various toping to complement. such as chocolate, cheese and other.

The original version of the recipe

Ingredients

• Flour 500 gr
• water 700 ml
• 2 eggs
• 1 egg yolk
• milk powder 8 tbsp
• 7 tablespoons  sugar
• salt 1 tsp 
• 1 sachet vanilla
• 1 sachet of baking soda
• Butter to taste

Topping

• sugar
• mashed roasted peanuts
• Milk
• Cholatate Powder

How to make

• Put the flour in a large bowl. pour water while stirring, and then enter the egg and stir continuously while input vanilla, sugar, milk, baking soda and salt. whisk until smooth and slightly frothy
• Cover with plastic(60 minutes).
• Heat the pan. Give butter to taste. Pour one tablespoon of dough. cook over low heat
• When the dough has begun to bubble, reduce again the fire so as not burnt skin layers underneath. (5 to 10 minutes)
• Give butter again. Sprinkle sugar, chocolate, roasted crushed peanuts, and milk. Folding
• cover and turn off the stove, Take it from the pan. (becarefull)
• serve with coffee or tea

Now many Version of MARTABAK MANIS in Indonesia

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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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KUE AMPO (CLAY CAKE)

This is cake not chocolate Stick, but the cake is made of clay. Do you believe it ?, of course have to believe it. Because really this cake is made from a mixture of clay original without anything, Just Need Clays. This is a unique cake of indonesia KUE AMPO ..  so this is a recipe

Ingredients 

clays to taste

Here's how to make it:

1. Separate Clay With Gravel and Sand

At this stage the ground sorted out between the soft and rough. Just as well as making the dough snack, then uniformity "flour" land of pleasure and kepulenan determine the resulting snack later.

2. Shape Land Being Boxes

If we make the cake there is a term dull, so here, too, making the dough clay an advanced form of the box indicates that the dough is smooth. Kalis itself means the composition of the soil and the water is evenly distributed on each piece of dough. Feature smooth dough clay had not seen from sticking to hands.

3. Shape Stick / bars

The clay is formed into sticks, if you are making a cursory clay similar to the manufacture of wafer sticks.

4.  Grill Clay

After the clay is formed into sticks, then grilled over traditional stoves until hardened and dried. As shown in the figure, the clay is placed on a frying pan with a heating furnace and wood.

5. Served

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NASI TUMPENG/NASI KUNING (YELLOW BIG RICE)

NASI TUMPENG, is a mandatory course that must exist when the major events in Indonesia. Like for example birthday. If abroad Cake tar into a main dish birthday then in Indonesian, NASI TUMPENG became the main course when the birthday celebration took place. So this is a Receips








Ingredients.

• rice about 2 liters. Use good quality rice, clean.
• Good quality glutinous rice to the mixture of approximately 200 grams.
• 4 Salam leaves o
•  5 cm Turmeric. Rinse and burn briefly before use 
• 1.5 liters coconut milk. Use of freshly grated coconut palm fruit so that the result is more legit.
• Lemongrass medium large size of 4 pcs only.
• Orange juice medium large size of 4 pieces only. Cut lemon and squeeze the juice.
• Salt (1 small scoop or teaspoon).

How to Make

• Grated turmeric that has been cleaned and mixed water 
• Mix glutinous rice and  2 rice. Wash 2-3 times
• Enter  rice mixture into the grated turmeric 
• Stir briefly stir until all ingredients are mixed and soak for about half an hour so that turmeric water to seep into the rice.
• Steaming rice.
• Boil the coconut milk over medium low heat only.
• Add Salam leaves, lemongrass and Salt, Stir slowly stirring constantly so that all the ingredients are well blended.
• After boiling,  enter the lime juice that has been squeezed on top. Stir stir again
• Take Rice on bowl, and mix with coconut milk. Mix Well
• Steaming again until cooked.
• Serve with Complementary

Complementary
Kering tempe (this a receip)




Tempe Bacem (this a receip)



Rendang (This a receip)



The omelet fried in thin slices thin.



Fried Onions.

Sliced ​​Cucumber Fruit.

Boiled eggs cut in pieces.

Sambal.

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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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ES CAMPUR (MIX ICE)

This one of drink is very  famous foodstreet  in Indonesia. Anywhere in Indonesia this Drink is a lot sold. The taste is sweet, and fresh, making it a favorite drink for us. Indonesia is Tropical Country Indonesianfoody. And This Drink, It's suitable for us.
 So if you come to Indonesia, you will find this one drink anywhere and everywhere in Indonesia. And here's the recipe.

Ingredients :

• 200 gr of young coconut meat, scraped
• 200 gr kolang-kaling, boiled, sliced ​​thin
• 200 grams of fresh seaweed
• 200 grams of Cincau, diced
• 200 gr tapai cassava, cut into pieces
• Crushed ice to taste
• 200 cc of sweet milk
• 400 cc red syrup (cocopandan syirup)
• 200 grams of melon, small round shape small
• 200 gr jackfruit, tiny little pieces
• Strawberries, to taste

How to Make Ice Mix:

• Prepare a bowl or cup for ice mix.
• Put 2 tablespoons of young coconut meat, 2 tablespoons kolang kaling, 2 tbsp tapai cassava, 2 tablespoons Cincay, and 2 tablespoons of seaweed.
• add fruit (melon, jackfruit, strawberries) to taste.
• Add crushed ice to taste, then  pour red syrup on top.
• pour 1-3 tablespoons sweetened milk. Serve

This is kolang kaling (Nature Jelly of Indonesian)

From this Fruits

And This is Cincau and Tapai of Cassava

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