Lapis Daging Semur

One of the favorite dishes of the Indonesian population is the "LAPIS DAGING SEMUR" that comes from the region of Central Java

500 grs of meat (filet)
500 ml of water
2 tbsp of butter/margarine
2 tbsp of sweet soy sauce
1 tsp of vinegar for cook
2 pcs of tomatoes and slice
1 pcs of egg

mix and refined below spices :
3 cloves of garlic
6 cloves of onion
3 pcs of hazelnut
1/2 tsp of pepper

How to make:
  1. Cut meat/filet with crosswise fiber, thickness 0.5 cm, knocks in order to tender then bedraggling with refined spices and eggs. Aside.
  2. Heat the butter/margarine the fried the meat till to brown color.
  3. Add water, tomatoes, vinegar, sweet soy sauce and cooking until meat is tender and sauce become a little.
  4. Serve with sambal terasi (sauce made with blachen/hard shrimp paste)
This menu just for 6 people

Beef Rendang

RENDANG is one of the typical foods from Padang (West Sumatra), Rendang is a made from beef, which are given spices. Let's cooked rendang.

Materials that are required:
• 500 grs beef (without fat)
• coconut milk made from 1 grated coconuts
• 2 table spoon dried grate coconut / fried (without oil) granted coconut
• 1 stem of Citronella
• 3 sheets of orange leaves
• 1 sheet of turmeric leaves
• 1 cinnamon
• 4 pcs clove

mashed below material spices become seasoning
• ginger
• galingale
• 1 tsp pepper
• 3 pcs onion
• 3 pcs garlic
• Coriander at sufficiently
• Candlenut

How to make:
1. Cuts the beef as a cube
2. Stir-fry the above seasoning till cooked, add lime leaves, cinnamon, and clove
3. Enter the beef and mixed
4. Add coconut milk from 1 grated coconut
5. Enter dried grate coconut and cook until the meat tender and the sauce reduced

Rendang has ready

Soto Bandung

Soto Bandung is food such as mayonnaise soup that is unique soup comes from Bandung, West Java.

Materials needed to make Soto Bandung is:
250 cc of water for boil.
750 grams meat / beef.
100 gr radish, peeled, thinly sliced round.
3 tbsp of oil for frying, for saute.

3 cloves garlic, peeled and contusing.
50 gr galangale, clean, contusing.
2 cm ginger, contusing.
3 stick of citronella, contusing.
1 tbsp sugar,
2 packets of powdered chicken broth.

5 tbsp of fried onion.
100 grs of soybean, submerged less than 2 hours, Drain and Fried.
5 tbsp sliced of onions leaves
5 tbsp sliced of celery leaves.
Pepper powder, according to taste.
Sliced lemon.
Fried Emping (fried chips made of Gnetum gnemon fruit)
* Sambal (Chili sauce with spices).
To make Sambal:
15 fruit cayenne old, submerged briefly in boiling water, 1/2 tsp salt, 1/2 tbsp sugar, pounded rough.
1 / 2 tsp vinegar.
50 cc of water.
*Poke average *.

How to make:
  1. Boil Water, entries meat. Cook while added the water if necessary until the meat is soft. Lift the meat, and cut small. Aside.
  2. Saute the garlic until the yellow, input into the chicken broth along with other spices and cutting meat. Boil sliced radish. Cook briefly. Lift.
How to serve: Place the pepper powder in a bowl, give lemon taste. Cast thick broth along with the contents, sow fried onion, fried soybeans, sliced onion leaves, and sliced celery. Serve with fried emping, soy sauce and Sambal in separate places.

Gado-Gado Surabaya

Surabaya gadogado is difference version with gadogado in other places, especially in Jakarta & West Java which use peanut sauce flavor scratched from cobek. Gadogado Surabaya version using concentrated peanut sauce spices and delicious as it uses coconut milk. As a one dish meal dish is very full nourishing like protein, vitamins, minerals and carbohydrates.

To create Surabaya Gadogado,
Prepare Material for producing:
Cutting the Lontong (food consisting of rice steamed in a banana leaf).
Cutting the fried Tofu.
Cutting the fried Tempe (fermented soybean cake).
Press rough the Prawn crackers.
Emping (fried chips made of Gnetum gnemon fruit).
Peeled and slice boiled eggs.

Vegetables material:
Slice the Tomato
Peeled Cucumber and slice
Peeled boiled potatoes and slice
Lettuce leaf and slice
Stew Bean sprouts
Stew Cabbage and slice

To make Gadogado Peanut sauce:
200 grs of fried peanut
700 ml of coconut milk
2 tbsp rice flour, mix with a little water (solution to thick)
Salt & brown sugar at sufficiently
Vegetable oil, for saute

Fine spices:
7 pcs of cayenne
7 cloves of garlic, saute till fading
1/2 tsp of hard shrimp paste (optional)

How to make peanut sauce flavour:
Blender fired nuts and use some of measure milk coconut.
then mixed with the remaining coconut milk, stir till average & heat while occasionally stirring.
While waiting boil, saute the fine spices until well-cooked and put to the stew sauce.
Continuing to boil the sauce with a small fire while often stirred up till reduced the volume and look greasy, then put the rice flour solution.
Stirring continue until thick and explode around 5 minutes, turn off the fire.
Wait until warm, soup is ready.

To serve Surabaya Gadogado:
Arrange sequence in the plate : Lontong, Tofu, Tempeh, vegetables, boiled Eggs.
Pour with peanut sauce, put shrimp crackers and emping, pour again with a little peanut sauce.
Serve immediately.

Pempek Palembang

One of the foods typical from Palembang (South Sumatra) Indonesia is Pempek Palembang, which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in Palembang language). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are many variety of pempek; such Pempek lenggang, Pempek adaan, Pempek keriting, Pempek panggang, and many other names and the most famous pempek is "Pempek kapal selam". Pempek lenggang is the type of pempek which make elongated about 1 to 2 cm.
Pempek adaan is make pempek without boiled to produce the first, but fried directly with added admixture of onions sliced and celery.
Pempek keriting (Pempek curls) is pempek made with shaped small crackers and then stew.
Pempek panggang (pempek baked) is made round-shaped and baked and is filled dried shrimps, a chilli sauce and mashed.
Meanwhile Pempek kapal selam ("kapal selam" means "submarine" in English) is pempek formed as pastels and filled with eggs (usually chicken), wrapped together with the pempek dough and being deep fried. Scientific says that pempek kapal selam is the most nutritious, high in vitamin, protein, mineral, and carbohydrate.

Ways of making the dough Pempek average the same, depending on taste alone whether we will be first boiled or fried directly. But here only discussed for 2 kinds of Pempek, namely Pempek lenggang (Pempek swing) and Pempek kapal selam (pempek submarine), as materials to make is:
- 1 kgs fish of Spanish mackerel
- ½ kgs of sago powder
- Salt adequate
- 1 small cup of Water

Materials for the contents:
- 3 eggs plus little salt and then shaken.

How to make Pempek:
  1. Mashed the fish meat of mackerel after the fine mix with sago flour, add the salt then stirred, add water little by little while to poke till in the flat.
  2. After mixed then make elongated without stretching the field (for Pempek lenggang) or formed round filled with 1 tsp shake eggs (for Pempek kapal selam).
  3. If the dough has been formed, prepare half a pot of water then boiled. After boiling enter the dough was formed into boiling water until cooked.
  4. If above Pempek in boiling water has swell, lift and drain.
  5. Prepare the pan and fry until pempek slightly brown color (It's better to cut or sliced before fried).
Materials to make dark sauce (Cuka or Cuko):
- 1 pieces of Palm sugar/brown Sugar (250 grams).
- 2 cups of water.
- 1 seed of tamarind
- Dried shrimp, mashed
- According to the taste of red pepper
- 1 clove of Garlic
- Salt
- 1 tsp of the radish mashed
- Tongcai (pickle of China Cabbage)

how to make dark sauce (Cuka or Cuko):
  1. Boiled water and palm sugar/brown sugar until boiling, then enter the tamarind. After mixed, turn off the fire and filtered the water until separate from dregs of palm/brown sugar.
  2. Mashed the chili (red pepper), salt, garlic and tongcai, after that enter to the above water of brown sugar with dried shrimp mashed, and radish mashed and then mix.
  3. Serve dark sauce/cuko with pempek that was fried. If you like you can add noodles with raw cucumber small cut.

Tekwan Palembang

Tekwan salah satu makanan khas dari kota Palembang, Sumatera Selatan, untuk membuat Tekwan tidaklah sulit, anda pun bisa membuatnya sendiri.
Bahan untuk Tekwan:
  • 500 gr daging ikan tenggiri, dihaluskan/diblender dengan tambahan air kurang lebih 100 cc.
  • 250 gr tepung sagu.
  • Garam secukupnya.
Bahan untuk kuah:
  • 2 liter air.
  • 200 gr udang, kupas.
  • 5 buah bawang putih, cincang.
  • 30 gr jamur kuping direndam air (dipotong menjadi 3 atau 4 potong).
  • 30 gr bunga sedap malam.
  • 1 buah bengkuang kecil (diiris memanjang).
  • 1 tangkai seledri, iris tipis
  • 1 sendok makan minyak goreng untuk menumis.
  • Garam dan merica secukupnya.
  • Bawang goreng secukupnya.
  • Jeruk Purut/Jeruk sambal.
Cara Membuat tekwan:
  1. Campur daging ikan tenggiri, garam, dan tepung sagu, aduk sampai rata, sisihkan.
  2. Didihkan air secukupnya, bentuk adonan di atas menjadi bulatan (sendok teh) lalu masukkan kedalam air mendidih untuk direbusan hingga mengapung dan matang, angkat, tiriskan.
Membuat kuah tekwan:
  1. Tumis bawang putih dengan 1 sendok makan minyak goreng, masukkan udang dan masak hingga berubah warna.
  2. Didihkan 2 liter air, masukkan tumisan udang, tambahkan merica, dan garam, aduk rata.
  3. Setelah mendidih masukkan bengkuang, jamur kuping, sedap malam dan tekwan, masak hingga mendidih.
  4. Angkat dan siap di hidangkan.
  5. Taburi bawang goreng, seledri dan berikan air jeruk purut bila suka.


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