NASI GORENG BANDUNG (Bandung Fried Rice)

Typical fried rice Sundanese Land different from usual fried rice. Fried rice Sundanese using additional kencur so different with fried rice in general.Kencur that has a distinctive aroma will further increase your appetite to enjoy a plate of fried rice. Here's how to make fried rice typical Sundanese Land anyone who can practice at home.

Ingredients:

    2 table spoon Oil.
    1 cup Small shrimp.
    Leek

    Ground pepper to taste.

     Salt to taste.  

 Spices:

  5  Red chili. slice
  3  Garlic. slice
  2  Red onion. slice   

  1 cm kencur.    litle bit Terasi (Shrimp Paste).
  

Complementary:

    Omelet.
    fried onions.
    Cucumber slices.
    Basil leave.
    Crackers.

Here's How to Make

•     Saute ground spices along kencur until fragrant smell
•     Enter the shrimp and stir until it changes color and mature
•     Enter the white rice and stir until evenly mixed spice
•     Enter the leeks and stir
•     Serve the fried rice on a plate
•     Combine ingredients to add flavor complement and enhance the fried rice

  

This is kencur

 

This is Terasi

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IKAN KUAH KUNING (Yellow Fish Gravy Recipe)

Ikah kuah kuning (yellow fish sauce), is one of the perfectly with PAPEDA. and  this is the recipe. 

Ingredients
    500 grams of tuna
    1 ½ tsp salt
    1 tsp tamarind dlarutkan with 50 ml of water, then filtered
    Oil for frying
    1 bay leaf
    4 lime leaves
    1 stalk lemongrass, crushed
    2 cm galangal, crushed
    600 ml coconut milk
    ½ tsp sugar
    Basil leave
 Seasoning Mashed

    6 spring onions
    5 cloves of garlic
    4 red chilies
    2 tsp coriander, roasted
    ½ teaspoon pepper
    3½ cm turmeric
    1 tsp salt
    ½ tsp seasoning, if necessary

How to Make

• Clean the fish and cut into pieces and coat the fish with salt and acid water solution. Let stand about 15 minutes, drain. Fish fry until cooked and browned then remove and set aside
• Heat a little oil fry the rest of the fish. Saute fish seasoning yellow sauce that has been mashed, bay leaves, lime leaves, lemongrass, and ginger until fragrant and cooked. Give coconut milk and sugar, bring to a boil while stirring.
• Enter fried tuna fish, reduce the heat. Bring to a boil again, lift. Enter the basil leaves and stir. cooked.
• Serve with PAPEDA

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PAPEDA

Papeda is sago porridge. chewy texture which is the typical food of eastern Indonesia, particularly in Papua and Maluku. Sago has become such a staple food and supposedly better nutritional content of rice. Because it is likely to bargain, papeda usually served with fish sauce spicy sour sauce yellow or rich enough flavor. 

How to make papeda not so difficult. Here is the recipe:Ingredients:

    Sago flour 100 gr
    Water 1000cc
    Salt 1/2 tsp
    Sugar 1/2 tspHow to make:

•  Partially thawed corn starch with water, approximately 300 cc. Add salt and sugar too.
• Boil remaining water (700 cc) to a boil.
• Pour boiling water into a dough sago flour slowly while stirring, stirring until evenly cooked sago.
• Signs ripe sago is warnaya become translucent white. If maturation is not evenly distributed, sago dough can be cooked briefly over low heat, stirring constantly.
• Once maturation has been uneven, immediately lift sago and serve warm. When cool textures and tastes can change.
•  Serve with fish papeda yellow sauce and sauteed vegetables (kale or flowers usually papaya).

 like this

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RENDANG

The original dish from West Sumatra was once known as one of the most delicious food in the world's version of a TV station in 2011 ago. Because of its delicious taste, I wonder if one of the neighboring countries claim rendang as their traditional cuisine. Rendang padang have various types based on its main raw material. There rendang recipe meat, eggs, eel, and ducks.Most people are lazy to cook rendang padang because imagine the process is complicated. Though the 


complicated process very worth the result. If processed until completely dry, then packed in an airtight container and stored in a freezer, rendang padang could last for months. You can process in a number of rather a lot, and warmed a little by little when I want to eat berlauk rendang. Here we present the original beef rendang padang recipe that you can try. 






 



Lets make Rendang Padang
 Ingredients:

•     500 grams of beef, cut into 10
•     600 ml thick coconut milk, from 1.5 coconuts
•     300 grams of baby potato
•     5 tablespoons cooking oil
•     300 ml of water

Ground spices:

•     10 red chilies sliced
•     6 eggs under the red
•     3 cloves garlic
•     3 cm turmeric
•     3 cm ginger
•     3 cm galangal
•     1 tablespoon salt

Other spices:

•     1 sheet turmeric leaf
•     1 stalk lemongrass
•     2 eggs kandis acid

How to make

• Stir-fry until fragrant seasoning, put the meat, stir until it changes color. Enter turmeric leaf, lemongrass, and kandis acid. Stir gently.
• Pour the water and enter the baby potato. Cook until the water is shrinking. Stir gently occasionally.
• Enter coconut milk, cook over medium heat. Leave until the meat is tender, the sauce was dry, and oily. Remove and serve.

Easy not make beef rendang recipe? If you want more practical, you can use fresh minced rendang spices sold in the traditional market for this meat cooking rendang. Seasoning fresh minced would produce more delicious cuisine than instant seasoning. 

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Cah Cumi Kangkung (Cah squid Kale)

This Dish very simple and delicious.  So let's make it

Ingredients:

500 g fresh squid
5 cloves garlic, crushed
50 g kale, take the leave
2½ tbsp margarine
1½ tbsp fish sauce
1½ tsp sesame oil
100 ml of water
½ tsp salt
Sugar to taste.

How to make:

• Clean the squid, cut into pieces
• Heat margarine, saute garlic until fragrant.
• Enter the squid, fish sauce, sesame oil, water, and salt, give sugar to taste and stir well.
• Enter the kale and cook. Remove and serve with warm rice.

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Perkedel Kentang

The name "Perkedel" is derived from Netherlands.It's name "Frikadel"and in Indonesian name we called it "Perkedel".The dish shows the influence of the Netherlands in the art of Indonesian cooking. In the history of the Indonesia, Netherlands was colonized my country (Indonesia). So this becomes fused with cuisine culinary Indonesia.
Original of Perkadel made from mincemeat and then fried, but in Indonesia Perkedel made with potatoes with a litle mincemeat.
And Now many kinds of Perkedel, some made of tofu, potatoes, Corn and tempeh. and now we make the original version. Perkedel from potatoes.

So lets make it, it's easy

Ingredients:
1/2 kg potatoes
1 egg
1/2 liter of cooking oil
100 grams of ground beef

Seasoning
pepper to taste
1 1/2 tablespoons salt
4 Garlic


How to make potato cakes:

• Wash the potatoes and boil until cooked.
• While waiting, puree Seasoning : garlic pepper and salt.
• Once the potatoes are cooked, let it cool and then peel the skin. puree
• Combine with Seasoning and meat.
• The shape of the circle slightly flattened.
• Beat the eggs, then the dough flat were covered with eggs
• Fry until Golden Brown.
• Serve with chili Sauce

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Sop Konro

Sop Konro is the name for dishes made from beef ribs are cooked slowly and have a savory flavor. Rich Taste, so delicious. Much Spices of Indonesian, Wee need it here.










Let's make it.
ingredients:

1 kg of beef ribs, cut into pieces
2 ltr water
2 cm cinnamon
3 Cengkeh (Indonesian Spices)
3 cm galangal, crushed
2 Daun salam (bay leaves)
2000 ml of water
3 tablespoons cooking oil for frying
½ tbsp salt
2 tablespoons tamarind,
½ lime
fried red onion

Mashed Spicess:

5 red onions
3 cloves of garlic
1 teaspoon pepper
½ teaspoon Pala (Indonesian Spices)
2-3 pieces Kluwek (Indonesian Spices), take the meat
50 grams of red beans boiled
1¼ tablespoons salt

How to make:

• Boil Beef ribs with cinnamon, Cengkeh, bay leaves, ginger, salt and tamarind.
• Mashed Spices and Saute until fragrant.
• Pour the Spioces into stew ribs, Stir and cook Slowly until the Beef ribs cooked.
• Serve With lime juice and fried onion.

This is Kluwek

This is Cengkeh

And this is Pala

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