BANDREK

Bandrek is warm drink of Bandung. Made of much spices. Very rich taste and special aroma.  And very important, Many benefit for our body. Especially for sore throat or influenza.

Let's make it


Ingredients

• 4 cups water or 1 liter of water
• Ginger 100 grams  Burned - crushed
• 2 stalk lemongrass - crushed
• crushed pepper ½ spoon
• Salt ½ tsp
• Palm Sugar 300 grams (3 ounces) - Sliced
• ½ teaspoon Cengkeh (cloves)
• Pandan leaves 2 pieces
• Cinnamon 4 cm

How to make a drink bandrek

• Combine crushed ginger, pandan leaves, cinnamon, brown sugar, and salt in a saucepan
• add water and  Boiling, Stir until completely blended.
• Finally Strain and serve. if you like you can pour milk (mm Taste Creamy)

Some Bandrek with coconut meat. 

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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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DAUN PANDAN (pandan leaves)

 
Pandan leaves  is a type of family Pandanaceae monocot plants which have distinctive scented leaves.
This leaves shaped like grass leaves,  but the color is more green, the skin is more soft and the shapes more bigger.
This leaves an important component in the culinary traditions of Indonesia and other countries in Southeast Asia. Pandan leaves commonly used in making cakes or other dishes such as green bean porridge (BUBUR Kacang Hijau) and milk-based drinks. Could be used also for rice fragrances.
There will be less if the leaves are excluded from the subject of Indonesian cuisine. typical smell very difficult irreplaceable.

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BUBUR KACANG HIJAU MADURA (Mung Bean Porridge Recipe Madura)

The food is one of the snacks that will always be there when you come to Indonesia. Fresh sweet creamy taste. very suitable enjoyed while relaxing afternoon.

Let's find out how to make it.

Ingredients

• 250 grams of green beans
• 200 ml coconut milk
• 1 liter water
• 2 pieces of pandan leaves
• 170 grams sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• Ketan Hitam taste

How to Make 

• Soak green beans 2 hours.
• Wash green beans with water until clean
• Boil water 
• Add salt and vanilla powder into the water
• Put the green beans and cook until tender
• add sugar, little by little, while stirring.
•  add 1/2 teaspoon of salt and pandan leaves.
• Boil until thick
• Lift and pour in a separate container

Serve Bubur Kacang Hijau

• Take a bowl and fill it with pureed green beans
• Flush pureed green beans with coconut milk
• add Ketan Hitam if you like
• Add 1 slice of bread, pour condensed milk and syrup to taste
• If you like, add ice cubes. mm... yummy...

This is Ketan Hitam (Black Rice)

This is Pandan Leaves (Very Suitable for Sweet dish of Indonesia)

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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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Es timun serut (Cucumber Ice)

This drink is delicious fresh taste and rich in fiber and vitamins. For you shall try this recipe vegetarian. Very easy to make it.

Ingredients

• 2 pieces of cucumber with a thick meat
• 1 slice of melon
• 1 tablespoon lemon juice
• 200gr shaved ice

Sugar syrup

• 500ml water
• 400gr sugar
• 1lbr pandan leaves
• 2cm cinnamon

How to make 

• Peel the cucumber and shaved lengthwise
• Peel the melon lengthwise shaved
• Put into the pitcher / carafe and add crushed ice
• Boil the sugar syrup until thickened
• Put sugar syrup into the pitcher / carafe contains shavings of cucumber and melon.
• serve

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PINDANG SERANI

Pindang is a dish that is usually steamed or boiled with various herbs and spices. Pindang usually use fish or other seafood such as shrimp, crabs, and other shellfish. Many kind of Pindang in. One of them is Pindang Serani.

Pindang Serani have a sour taste, fresh, savory and delicious served with warm rice matching





Ingredients

• 550 grams of fish
• 1 stalk lemongrass
• 2 cm galangal
• 3 cm ginger
• 4 cm turmeric
• 6 pieces of onion
• 2 tomatoes
• 3 pieces of Belimbing wuluh or starfruit
• 750 ml of water
• 1 teaspoon sugar
• 1 teaspoon salt

How To Make:

• Clean, cut fish.
• Sprinkle fish fillets with lemon juice and salt, let a few moments to allow the flavors to infuse.
• Take white part of lemongrass, crushed.
• crushed galangal. Set aside.
• thin slices of ginger and turmeric.
• thinly sliced ​​red onion. 
• Cut tomatoes  into 8 pieces. 
• Cut Belimbing wuluh in to 2 pieces. .
• Boil water, put all the ingredients except the fish. Boil until boiling.
• Enter the fish, cook over low heat until the fish is cooked.

this is belimbing wuluh (Starfruit  of Indonesia)

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