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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• how to make soto banjar
• other name for banjar the food
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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