Lawar Chicken

Ingredients:

• 3 cup green beans, cut into ½ cm size, boiled.
• ½ cup shredded coconut, toasted.
• Garlic, peeled, sliced​​, then fried.
• 6-8 spring onions, peeled, sliced ​​fried.
• 2 grains of red pepper, seeded, cut into oblique.
• 4-6 grains of Java pepper, sliced​​.
• 3 teaspoon dried minced chili.
• 2 tablespoons chicken broth flavor.
• Taste of fried onions for garnish

INGREDIENTS DRESSING:

• 250 grams of boneless chicken meat, sliced ​​into small pieces or disuwir.
• 2 tablespoons chicken broth flavor.
• 1 teaspoon lemon juice.
• 1 teaspoon salt.
• ½ tsp black pepper, crushed.
• Banana leaves for wrapping

HOW TO MAKE:

1. Combine beans, coconut, onion, garlic, chilli and spices in a bowl of chicken broth. Toss well.
2. For the dressing mix the slices (shredded) chicken broth 2 tablespoons chicken seasoning. Toss well to form a kind of dough. After that, place the dough lengthwise on a banana leaf, then roll it up solid.
3. Steam the rolls for 20 minutes earlier.
4. Remove the aluminum foil and banana leaf. Mess of chicken meat with a fork.
5. Combine chicken with boiled beans. Add salt and pepper and lime juice.
6. Garnish with crispy fried onions.

Kue Lumpang

Ingredients:

• 1 tablespoon oil (for greasing)
• 125 g of rice flour
• 750 cc of water
• 250 grams of brown sugar, chopped fine
• 1 tablespoon water whiting

How to make:

1. Grease a cookie cutter into small trays with oil, Heat briefly
2. Mix the flour with water, stirring until blended. Add brown sugar and water whiting
3. Put the dough into the molds, steamed until cooked for 15 minutes, lifting

Brengkes Catfish (Patin)

Ingredients:

• 500 grams of catfish, cut into 3 parts
• 10 red onions
• 5 cloves garlic
• 10 red chilies, salt and sugar to taste
• 2 cm ginger
• 2 tablespoons tamarind water
• 2 tomatoes each cut 4
• 1 teaspoon brown sugar
• 2 Salam leaves
• 2 cm galangal
• 2 stalks lemongrass, crushed
• banana leaf

How to make Brengkes Catfish:

1. Puree onion, garlic, chilli, ginger, sugar, salt, acid and water. Add salam leaves, lemon grass, tomatoes, ginger and fish.
2. Take a banana leaf then fill in the fish batter. Create a 3 pack, steamed until cooked. Once cooked, baked briefly.

Ikan Kembung Bakar

Ingredients:

• Bloated fish. clean
• Lime juice (squeezed take the water as much as 1 tablespoon)
• Salt 1/2 tablespoon
• Coconut milk 1/4 part of a coconut.
• Shallots - seven grain, blended
• Garlic - 4 grains, blended
• Ground turmeric - 3 tablespoons
• Of ground red pepper - 4 tablespoons
• Lemongrass - 3 stems, crushed
• Lime leaves - 3 pieces
• Pepper powder - 1/4 tablespoon
• Granulated sugar - 1/4 tablespoon
• Butter - 1 tablespoon

Here's how:

1. Soak mackerel in lemon juice and salt for 3 minutes to remove the fishy smell and salt water to seep (point: 1 +2 +3).
2. Mix and stir in the spices.
3. Prepare charcoal fire.
4. Rub it with butter mackerel.
5. Prepared seasoning, blamed the alternating mackerel.
6. Inverted back over the fire, so that the fish cooked until dry ingredients
   

Ketupat Sayur Padang

Jackfruit Vegetable Ingredients:

• 500 gr young jackfruit, cut into pieces
• 12 strands of long beans, cut into 3 cm
• 150 grams of cabbage, cut into rough
• 150 grams of peeled shrimp, sliced
• 1 liter coconut milk diluted
• 500 cc coconut milk
• 1 stalk lemongrass, crushed
• 3 lime leaves
• 2 pieces of acid kandis

Blend the seasoning:

• 8 red chilies
• 8 spring onions
• 6 cloves garlic
• 2 cm turmeric
• 2 cm ginger
• 2 cm galangal
• 2 teaspoons salt
• 1 teaspoon granulated sugar

Complement:
Ketupat
Rendang
red cracker
Fried shallots

How to Make Vegetable Recipes Ketupat Padang:

1. Young jackfruit boiled in enough water until soft. Lift jackfruit, drain.
2. Bring to a boil thin coconut milk, shrimp, spices, lemon grass, lime leaves and tamarind kandis.
3. Enter jackfruit stew, and cook until boiling.
4. Add beans, cabbage and coconut milk. Boil and cook until completely cooked and absorbed.
5. Lift.

Presentation: Place the pieces of rice cake in a serving bowl. Give jackfruit vegetable, and accessories. Serve immediately.