Ingredient:

500 gr red snapper fillets
1 tablespoon lemon juice
1 teaspoon salt
1250 ml water
5 pcs red onion, thinly sliced
15 whole red chilli pepper
2 stalk lemongrass, white part, crushed
6 lbr lime leaves
1 turmeric leaf conclude lbr
4 pcs of green tomatoes, chopped 4 parts
250 grams of edible mushroom, cut into thin
1 teaspoon salt
1 tsp sugar
2 stalk green onion, sliced 1 cm
2 tablespoons lime juice

How to Make:

1. Cut into pieces the size of 4×4 cm fish, coat fish with 1 tablespoon lime juice and salt. Set aside.
2. Boil water, add onion, chili pepper, lemongrass, lime leaves and turmeric leaf, put the on the fire until boiling.
3. Enter the tomatoes, mushrooms, salt, sugar, green onion and lime juice cook until boiling. Add the fish pieces and cook until all ingredients cooked.

For 6 people

Ingredient:
500 gr beef ribs
50 ml cooking oil
2 tablespoons soy sauce
1 tbsp coriander powder
30 gr roasted shrimp paste powder
1 teaspoon salt
700 ml water
2 pcs eggplant purple
50 ounces green beans
basil
1 tsp black pepper

Refined:
10 pieces of red chilli
5 pieces of red onion
3 cloves garlic
3 cm ginger
4 para hazelnut
3 tsp turmeric

How to Make:
1. Cook until fragrant spices.
2. Enter the ribs, mix well. Add the water, shrimp paste, soy sauce, coriander.
3. Cook until done, strain and reserve. Remaining marinade sauce can be used to spread when burned ribs.
4. Season the eggplant and green beans with salt, black pepper and oil.
5. Heat the offering. Grilled ribs, eggplant purple and green beans until browned and just cooked. Serve with basil leaves.
For 6 People

Material:
To Lontong:
- 500 gr rice, washed and drained
- Banana Leaf
- Toothpicks

For Vegetables:
- 3 tbsp cooking oil
- 1 stalk lemongrass, white part, crushed
- 2 bay leaves
- 2 cm galangal, smashed
- 300 gr shrimp, peeled
- 500 gr chayote, cut the size of a match
- 20 eyes petai, halved
- 1250 ml which is not too thick coconut milk
- 2 tomatoes, thinly sliced
Refined:
- 3 cloves garlic

How to make

Create Lontong:
Roll up the banana leaf-shaped cylinder with a diameter of 3 cm. Hook one end with a toothpick. Enter untill rice 3 / 4 tall leaves. Cover with a toothpick to pin. Arrange in pan and pour the water until submerged. Cook for 4 -6 hours, until cooked rice cake. During cooking do not let the water dry.

Create a Vegetable:
Heat oil and saute the garlic finely, lemongrass, bay leaf, and galangal until fragrant. Add shrimp and stir until shrimp changes color. Enter chayote, petai and tomatoes. Stir well. Pour the coconut milk. Stir occasionally until the sauce is not broken and cook until all is cooked. Lift.

Serve:
Rice cake chopped vegetables in a bowl and pour on top.

Note:
If banana leaves can be difficult in, the leaves can be replaced with plastic. Use a plastic container that is not too thick and not very thin. Punch a hole through the plastic with a fork just a little rice Fill 2 / 3 parts water Boil and enter-me-filled plastic rice. Try not to break plastic. Lontong usually cooked after half an hour

Ingredients:
500 gr medium-size squid
50 g basil leaves
3 stalks lemongrass, thinly sliced
5 star fruit slices wuluh
3 bay leaves chopped
2 eggs
2 stalks green onions, sliced thin italic
banana leaves for wrapping
Toothpick

Refined:
10 pieces Red Onion
4 cloves Garlic
6 red chillies
1 pcs tomatoes
2 cm turmeric
2 cm ginger
4 Minutes hazelnut
1 teaspoon salt

Method:
1. Clean squid, squid heads enter the body, with a stick pin.
2. Mix the spices, basil, lemongrass, wuluh turtles, green onion and egg, mix and stir into the squid, let stand for 15 minutes.
3. Take a piece of banana leaf, put the spraying of fruit and spices, bay leaves, then wrap it like a rice cake, pin end by a stick.
4. steamed in a hot steamer for 30 minutes, lifting, grilled on coals until crispy.

For 4 people

Lumpia semarang? Mmmmm …. You’ll like this one with a snack. It was a tasty, especially eaten with a sauce of sugar, delicious … .. This time  will share the recipe for lumpia semarang, good Luck .

Recipe lumpia semarang:

15 sheets of spring roll skin
2 tablespoons flour and 1 tablespoon water, diluted to adhesive
Oil for frying

Recipe lumpia semarang content:

3 cloves garlic, finely chopped
1 teaspoon roasted dried shrimp, finely chopped
50 grams of shrimp, coarsely chopped
50 grams of chicken, roughly chopped
2 eggs, beaten off
200 grams of canned bamboo shoots, sliced lighters
1 tablespoon soy sauce
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 teaspoon sugar
2 tablespoons cooking oil

Sauce recipe lumpia semarang:

1 clove garlic, finely chopped
300 ml water
50 grams of brown sugar, finely combed
1 / 4 teaspoon pepper
25 grams sugar
3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners

How to make lumpia semarang:

Contents: heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.
Sauce: Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
Thicken with corn starch solution. Cook until pop-letup.
Serve with sauce lumpia semarang.

Material:
1 kg of beef ribs, sliced according to the vertebra
2 liters of water
3 cm cinnamon
3 cloves
Crushed galangal 3 cm
2 bay leaves
2 tablespoons tamarind juice of Java
3 tablespoons oil for sauteing
5 red onions, thinly sliced
salt

Blend:
5 red onions
3 cloves garlic
1 rounded tsp pepper
½ teaspoon nutmeg
2 tablespoons kluwek
50 grams of boiled red beans
salt

How to make:
Boil ribs with cinnamon, galangal, cloves, greetings, tamarind water and salt until tender. Saute chopped onion and seasoning mixture until fragrant and add the broth into ribs. Cook until boiling and serve hot with chilli paste.

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• Konro Soup as indonesias traditional food
• soup konro
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Satay chicken from Madura Recipes Material:
* 1 kg chicken, discarding skin and bones
* 150 ml soy sauce
* 2 pieces limes
* 40 skewers of fruit

Bumbu Kacang recipe:
* 250 grams peanuts, fried
* 4 cloves garlic
* 5 cloves shallots
* 2 pieces red pepper
* 500 ml water
* 2 pieces of orange leaves
* Salt to taste
* 100 ml soy sauce

Complement Sate Ayam Madura:
* Lontong or diamond

How to make Sate Ayam Madura:
1. Cut the chicken meat dice form, and skewer with toothpicks, skewers, and do so out, set aside.
2. Blend all ingredients except soy peanut sauce, lime leaves and water until soft, then mix with soy sauce, water, lime leaves and cook until the oily and mature, lift.
3. Marinate with soy sauce chicken satay which was added a little peanut sauce until the surface flat.
4. Grilled kebabs until cooked as be inverted and coated in soy sauce seasoning sis, lift.
5. Serve chicken satay with peanut sauce, lemon juice and lontong.

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Material:
* 1 chicken, cut into 4 sections so
* 2 liter of water
* 250 cc liquid milk
* ¼ grains of nutmeg
* 10 cm cinnamon
* 2 cloves
* Salt

Spices are blended:
* 8 red onions
* 5 cloves garlic
* 1 teaspoon whole peppercorns
* Cooking oil

How to Make:
* In a saucepan put 2 liters of water, chicken and salt to taste. Simmer until the chicken is cooked and tender.
* Remove, remove chicken meat from bones. Cut the chicken or the shape of the die-suwir disuwir. Set aside. Leave the chicken perebus water approximately 1 ¾ liter.
* In the skillet, put a little cooking oil. Heat over medium heat.
* Saute the spice was refined in a skillet until fragrant.
* Add spices to the sauteed chicken broth. Enter also cinnamon, nutmeg and cloves, bring to a boil. Add the liquid milk, stir well so that is not broken.

Note:
Soup Banjar Recipe usually served with some supplementary materials:
* 12 pieces of potato cakes
* 100 grams of hot water-soaked glass noodles until tender, drain
* 6 hard-boiled eggs, cut into pieces
* 4 tablespoons fried shallots
* 2 leeks, thinly sliced
* 1 stalk celery, thinly sliced
* Soy sauce to taste
* Lime

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Material:
1 chicken
1 lime
1 teaspoon salt
100 gr boiled cassava leaves, thinly sliced
2 stalks lemongrass
4 lb lime leaves
3 tablespoons oil for sauteing
banana leaves to taste

Subtle seasoning:
8 spring onions
5 cloves garlic
5 pieces chili angry
Cayenne fruit 5
1 teaspoon shrimp paste
2 cm turmeric
1 tsp coriander
2 cm ginger, grated
2 cm galangal, grated
salt and sugar to taste

How to Make:
* Marinate the chicken with lemon juice and salt, let stand 15 minutes, set aside
* Heat oil and fry spice mixture until fragrant, add the sliced lemon grass and stir, lift.
* For seasoning saute into two, one part of cassava and mixed with lime leaves and stir well. The rest for the chicken, coat well.
* Enter the cassava leaves that had been peppered into the cavity of the chicken.
* Wrap the chicken with banana leaves.
* Steamed chicken with steamer pan approximately 20 minutes.
* Roast chicken that have been steamed until cooked, lift.
*Grilled chicken Betutu ready to enjoy.

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Material:
500 gr beef meat and offal, clean and ready to use
Water for boiling
½ teaspoon salt
4 tablespoons cooking oil, for sauteing
3 stalks lemongrass, crushed
2 teaspoons lime juice
1 tablespoon sliced green onion
1 tablespoon celery, sliced

Subtle seasoning:
½ tablespoon coriander sangria
¼ teaspoon ground cumin
1 teaspoon pepper
1 cm. galangal
3 cloves garlic
2 teaspoons salt
2 tablespoons shelled peanuts, toasted

Sambal taoco:
2 pieces of red chilli
Cayenne pepper 6 pieces
4 red onions
4 tablespoons taoco
2 tablespoons cooking oil, for sauteing
100 ml. water
2 tablespoons granulated sugar

How to Make:
1. Boiled meat and offal separately in enough water, salt Dab. After a soft material, lift offal, offal discard broth. Remove the meat from the cooking water, beef broth and then measuring 1,500 ml.
2. Cut the meat and offal of the die size of 1 ½ inches, put back into the meat broth. which has been above the fire.
3. Heat cooking oil in a skillet, saute the ingredients finely, put lemon grass, stir until fragrant, lift. Enter the spices into a saucepan saute the stock. Bring to a boil and cook over low heat until the juices stay ± 1000 ml. and the smell of rotten ingredients missing, lift or turn off the fire. Enter the lime juice, stir.
4. Taoco sliced chili sauce, red onion until soft, put taoco, roughly chopped. Saute until fragrant, enter the water and sugar, cook until thick, lift.
5. Serving: Place in a serving bowl Coto and his meat and offal. Sprinkle with fried onions, leeks, and celery slices. Serve while warm with the sauce taoco and domestic poultry.

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