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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.

Fish is a symbol of happiness and luck is a dish that must be present at every family party at Lunar New Year holiday. Try grouper processed serve this special. One fish served in crispy savory taste tender and juicy!

Material:
1 tail (1500 g) grouper
50 g green onion, thinly sliced
20 g red chilies, chopped small
20 g of salt
20 g chicken broth
50 g mushroom, cut into pieces
150 g green asparagus / other vegetables, cut into pieces, boiled briefly
20 g garlic
10 g onion
10 g ginger
10 g carrots, thinly sliced
20 g tomatoes, chopped
30 g cucumber, thinly sliced
100 ml cooking oil

How to make:
* Deducted from Grouper Fish The man, then turned and lifted his tail slightly upward so that the blood came out, then dispose of scales, then pull the man of her stomach contents, which is important not to break so that the bile does not seem bitter.
* Separate the meat from the bone by cutting from tail to head, then pull the bones are still stuck in the flesh.
* Cut the fish die.
* Stir the meat with salt and pepper.
* Add a little egg white and sago flour and vegetable oil, stir well. Set aside.
* Cut the bones of small fish and mix with a little egg white and sago flour. Set aside.
* Servings I: Fried fish bones in the hot oil and lots of dry. Lift, drain.
* With the egg white to sticky, add a little bit of sago and oil meal.
* Saute garlic, chilli, ginger scallion and until fragrant. Lift.
* Put fish bones in a serving dish, let stir onion.
* Servings II: Fried fish meat in hot oil until slightly dry, drained.
* Heat a little oil in a skillet, saute onion, ginger until fragrant.
* Enter the asparagus, mushrooms, stirring until wilted.
* Give the water, broth, salt, and pepper.
* Add the fish and a little sago, boil until thick. Lift.
* Pour into a serving dish. Serve immediately.

Serves 6

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Sayur Assam Putih

Indonesia Recipe: Sayur Asam

900 grams of a mixture of vegetables (cabbage, beans, eggplant, equally), 300 grams of shrimp, 4 tablespoons of tamarind, ½ cup water, 7 cups fish stock. Rempah: 8 chiles, 5 discs of 1 mm. of Galingale (turmeric), 4 crushed almonds, 4 shallots, 1 teaspoon dried shrimp paste, 2 cloves of garlic.

Remove the shrimp shell. Regular chopping vegetables, cabbage, 4 inches square, 4-inch pods, eggplant disc media. Mix the tamarind with hot water Steep and extract the juice, do not use the pulp or seeds. Mix with a cup of broth the rempah, cook for 5 minutes, then add tamarind juice and the remaining broth, cook for 3 minutes, add vegetables and some water if required, continue cooking over low heat, barely have to cook, when the vegetables are tender, add the prawns and cook for two minutes. Serve hot.

500 g. cow breast, 100 g. raw or cooked shrimp, peeled, 6 shallots 3 cloves garlic, 2 tablespoons vegetable oil, 1 / 2 teaspoon ground ginger, a pinch of ground chilli, 1 / 2 teaspoon turmeric, salt, 2 teaspoons of juice lemon. For the garnish: 1 onion, a sliced, sautéed and drained on paper towel, 1 bunch chopped fresh parsley, lemon wedges Miscellaneous.

Instructions for preparation:

Cover the meat with water seasoned with salt and cook for an hour, skimming surface occasionally. Meanwhile, mince together the shrimp, shallots and garlic. Drain the meat, let cool slightly and dice, reserving the broth. Saute the shrimp mixture for one minute in vegetable oil. Add ginger, ground chilli, turmeric, salt and 1 cup stock, cover and simmer gently for 7 to 8 minutes. Put the meat given in another saucepan, strain the liquid over it to cook the shrimp, reserving for another use what’s left in the strainer. Cook meat slowly for 2 minutes before adding the remaining broth, let cueca gently 20 minutes. Place the lemon slices and serve the soup hot, garnished with fried onion rings, parsley and lemon slices in hot bowls.

Basic Red spice

When the wordiness will surely become very busy to make the provision of cooking ingredients, equipment, and also prepare the cuisine. Flavor is a red solution that we provide for the right remote lebaran days before, for cooking, so we do not need to meracik material ingredients that come from this spice red

Source: Femina

Ethnic Category: Ethnic Indonesia
Estimated Time: ½ Hour
Materials-Materials:
20 pieces red chili
10 grains of red onion
5 cloves garlic
2 tsp paste, roasted
1 ½ tsp salt
1 tbsp brown sugar, curry
5 tbsp vegetable oil
4 tbsp oil for menumis

How to prepare:
all ingredients except oil.
saute at high temperatures Heat oil, ingredients until fragrant and cooked.
Lift, Enter the ingredients in a bottle, close the meeting.
Store in refrigerator until used.

Material:

* ½ kg of bamboo sprout, cut lucifer
* ½ kg Bawal fish or other fish
* 1 ltr milk of 1 coconut btr
* 2 cm bruise ginger
* 2 cm bruise ginger plant
* 3 pieces of bay
* 1 stem Serai
* 2 stem spring onion, cut 1 cm
* 3 grains acid
* 1 board petai

Haluskan:

* 3 cloves garlic
* 3 pcs of onion
* 7 pcs chili ringleted
* 2 cm turmeric
* 1 tbsp salt

Note: give acid during soaked bamboo sprout way for 3 days

How to create:

* Boil the coconut milk and stirred until boiling.
* Enter the fine flavor
* Add fish, cook while stirred.
* Enter the sour bamboo sprout and petai, once cooked add the spring onion, a poke and lift and serve.

For 6 people.

Materials-Materials:
200 grams of white shrimp, peeled skin
3 chicken eggs
Coriander leaves 2 stem
1 teaspoon fine black pepper
2 celery leaf stem
2 cloves garlic
5 pieces of coriander leaves
3 pieces red chili
Stem leaves 2 garlic
Salt and pepper is enough, enough oil

How to prepare:

Make Dadar (for skin):
1. Shake the eggs in a dish, while still shaken enter 3 tablespoon water, salt and pepper are enough.
2. Then make a thin-egg omelet into thin pieces.

Create content:
1. Garlic and shrimp that have been peeled chopped.
2. Stem coriander leaves, spring onion and sliced celery leaves small.
3. Red chilli sliced thinly lengthwise.
4. fry all ingredients until fragrant.
5. Enter the black pepper, salt and pepper.
6. Once cooked lift.

Make Dadar Scroll:
1. Take 1 sheet of omelet
2. Put the dough as much as the content of 1-2 tbs of the egg omelette.
3. Scroll through meetings such as pancake.
4. To do all of the dough and egg omelet content entirely exhausted.
5. Then cut into pieces omelet

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