SAMBAL BALADO (Balado Sauce)

Sambal this one is very well known in Indonesia. Chicken, beef, eggs, fish, tofu, tempeh, all matched with sambal this one.
It was spicy and distinctive. You have to try this sauce, if you claim to be a big fan of spicy flavor.




Ingredients:

• 20 curly red chilies, wash
• 10 pieces of red cayenne 
• 8 red onions
• 2  garlic
• 2 leaves of orange, wash, waste leaves the bone
• 1 fresh red tomatoes medium size, chopped
• Salt, pepper, sugar, cooking oil for sauteing, broth chicken / beef taste

How to make 

• Chopped red chili and red pepper.
• Chopped garlic, onions, and fresh red tomatoes.
• Add pepper powder, sugar and salt to taste.
• Blend all ingredients in a container until well blended.
• Prepare pan,  heat the cooking oil, put all the ingredients that have been mixed
• Enter  lime leaves, chicken or beef broth, stir fry again until seasoning broth permeate.
• Turn off the heat
• Serve.

Balado with anything else



with eggs

with eggplants we call "Terong balado)

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TAHU GEJROT (Gejrot Tofu)

Tahu Gejrot  is one of the culinary preparations made simple idea that is a typical food Cirebon. Its uniqueness lies in the splash of spicy sauce served with chunks of tofu that has been fried, although how to make gravy out gejrot also very simple but the taste may make tongues sway.

so lets make it


Ingredients:

• 15 pieces tofu of sumedang 
• 250 ml of water
• 3 tbsp tamarind water
• 2 tablespoons soy sauce or spicy sweet soy sauce
• 1 tablespoon soy sauce or ignore
• ½ tsp salt or to taste
• Gandu ½ or 3 tablespoons brown sugar

seasonings Mashed:

• 5 pieces of red cayenne pepper or to taste
• 3 red onions
• 2 cloves garlic

How to Make:

• Combine the water, sugar, tamarind water, soy sauce, and salt. Boil until boiling. Turn off the heat and let cool then mix with Mashed Seasoning
• Insert tofu  into serving bowls and pour with gravy sauces, 
• ready to serve.

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RAWON

Rawon very popular food in Surabaya. Rawon has a dominant color black or dark brown from kluwek one of spices Surabaya, East Java. Savory taste and warm spices, suitable to be enjoyed when cold. Many of Spice we need here.

So lets make it

Ingredients 

• 1 kilo of beef
• 500 grams of  beef ribs
• 2 liters of water
• 7 tablespoons of cooking oil

Spices

• 1 piece ginger, crushed
• 1 piece of ginger, crushed
• 2 stalks lemongrass, crushed
• 3 pieces of lime peel grab fragrance alone
• 3 lime leaves
• 1 teaspoon sugar
• 1 teaspoon tamarind

Seasoning mashed

• 12 pieces keluwak, grab it, roasted it to dry
• 17 pieces of red onion
• 8 pieces of garlic
• 2 tablespoons coriander
• 1 tablespoon salt and seasonings
• 5 cm turmeric
• Terasi (shrimp paste) to taste

Complementary 

• Short bean sprouts, brewed and drain
• Telur asin (Salted egg), Slice 2 part
• Fried onions
• Chopped cucumber
• Prawn crackers
• Chili shrimp paste

How to Make 

• boiling beef ribs until cooked and tender.
• Then slice beef . (dice)
• Sauted seasoning mashed until fragrant, then enter it into the soup of ribs.
• Enter All special crushed spices and beefs
• Cover, leave until the meat and bone tender and the flavors mingle perfectly.
• After the meat and bones soft and perfect marinade seep, Lift. (If the meat is still tender and the seasoning has not permeated perfect, boiled longer)
• serve whit complementary

This is Kluwek

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JONGKONG (SWEET CAKE INDONESIA)

Ramadan is currently underway in Indonesia. where in Indonesia will be sold various typical dishes of Ramadan. Usually we were Indonesia, prepare sweet foods as appetizers. like this one dish. We call it, "JONGKONG". One of sweets cake of Indonesia.

let's make it


Ingredients:

• 200 g palm sugar, slice thiny

Green dough:

• 450 ml coconut milk, grated coconut ½
• 50 ml of water leaves suji (you can use pandan leaves)
• 50 g rice flour
• 1 tsp corn starch
• ½ tsp salt
• ¼ tsp sugar

White dough:

• 500 ml coconut milk, grated coconut ½
• 50 g rice flour
• 1 tbsp corn starch
• ½ tsp salt
• ¼ tsp sugar

How To Make:

• Prepare 10 pieces of heat-resistant bowl @ volume of 150 ml.
• Green dough: Mix all ingredients in a saucepan until blended. Cook over very low heat, stirring frequently, until thickened, remove from heat. Set aside.
• White dough: Put all the ingredients into a saucepan, mix until blended. Cook over very low heat, stirring frequently, until thickened, remove from heat. Set aside.
• Put 1 tablespoon of brown sugar into each bowl. Spoon green dough until half full,
• Spoon white dough until bowl full.
• Steamed in a steamer in the heat until the sugar melts and solid dough (± 2 minutes). 
• Serve. 

This is Suji leaves

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ES GEMPOL

This traditional drink is very rich in flavor. Ice gempol from Central Java this time could be an option as a dessert that can be relied upon. Sweet taste, savory from coconut milk and chewy from gempol

so lets make it


Ingredients:

Gempol ingredients

• 150 grams of rice flour
• 75 grams of corn starch
• 1/2 teaspoon salt
• 175ml boiling water

Coconut milk Gravy:

• 1,000 ml coconut milk from coconuts 1/2
• 225 grams sugar
• 2 pieces of pandan leaves
• 1/4 teaspoon salt
• 4 drops of red dye
• 500 grams of ice cubes

How to make

• Gempol : Stir rice flour and salt. Pour the boiling water. stir slowly. Add corn starch. stir again until to be dough.
• Take a little dough. Round shape. Press the middle. 
• heat water. Boil gempol in boiling water until the float.
• Coconut milk gravy: boiling coconut milk, sugar, pandan leaves, salt, and coloring, stirring until boiling. Filter. (low heat). lift until cold.
• Serve : take gempol an pour coconut milk and  add ice cubes.
• enjoy it

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TRANCAM DENGAN TEMPE DAN TAHU

This is a healthy dish. Like salad, but different spices and ingredients. savory taste and rich texture of various vegetables.
But this time there was a little different, this dish usually based only vegetables. now with tempeh and tofu.

so lets make it



Ingredients:

• 100 grams of tofu, steamed, cut into 11/2 cm
• 100 grams of tempeh, cut into 11/2 cm, fried
• 1 cucumber, cut into small squares
• 6 long bean, cut into 1/2 cm
• 25 grams of petai china
• 75 grams of short bean sprouts 
• 25 grams of kemangi (basil), leaves Pull
• 150 grams of grated coconut
• 4 lime leaves, remove the leaves bones slice thiny

Ground Spices:

• 4  garlic
• 3 curly red chilies
• 1 piece of red chili sauce
• 5 cm kencur
• 1 teaspoon shrimp paste, fried
• 1 teaspoon salt
• 2 teaspoons brown sugar

How to make 

• Mix spices, grated coconut, and lime leaves. Stir well.
• Stir cucumber, long beans, petai china, short bean sprouts, kemangi (basil) and grated coconut. Add the tofu and tempeh. Stir well.
• serve

this is petai china

this is long bean for Trancam, we call it, "kacang panjang"

this short bean sprout for this dish.

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MENDOL TEMPE

This dish precisely from Malang, East Java. This dish is simple but tastes very delicious. fits perfectly with warm rice. and very easy to make it.

So lets make it



Ingredients / spices:

• 300 grams of tempeh, steamed, mashed rough
• 1 tablespoonleeks , finely sliced thiny
• 2 lime leaves, finely sliced thiny
• 1/2 tablespoon salt
• 1/2 teaspoon sugar
• oil for frying

Ground Spices:

• 3 red onions
• 2  garlic
• 1/4 teaspoon coriander
• 1 cm kencur
• 2 pieces of red chili sauce

How to make

• Combine tempeh, spices, salt, and sugar. Add the leek slices and slices of orange leaves. Stir well.
• Make Flat oval shape. 
• Fried in oil until golden brown (medium heat)
• Serve and You can enjoy for snack to with chily sauce or mayonise

This is kencur (spices root of indonesia)

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