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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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.

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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.

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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.

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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