Goat satay

Goat satay is food that came from Indonesia which was from the island of Madura.
goat satay made ​​from goat meat in small pieces in small berries sauce made ​​from peanut sauce, soy sauce, chili, and red and white onions are usually best suited sate eaten with white rice.

How to make grilled ribs

Hmmm ... receptor studied responds Beef Ribs. Beef ribs this one is slightly different. Iga Bakar Beef Congee is served with polenta and Black Pepper Sauce, hmmm ... imagine it taste delicious!

Fuel Beef Ribs Recipe Ingredients Black Pepper Sauce:

     400 grams beef ribs Australia
     1 / 2 red bell pepper and yellow
     1 teaspoon mustard
     1 tablespoon tomato sauce

Ingredients Recipes Beef Ribs Porridge polenta Fuel Black Pepper Sauce:

     100 grams of polenta (corn porridge)
     250 ml water
     75 ml liquid cream

Black Pepper Sauce Recipe Beef Ribs Burn Black Pepper Sauce:

     1 tablespoon powdered demiglace
     200 ml water
     1 tablespoon pepper hita, mashed
     1 teaspoon onion, chopped
     1 clove garlic, minced
     1 tablespoon olive oil

 Demiglace or demi-glace is a brown sauce in French cuisine. Can be used directly as a sauce or can also be used as material for other sauces. Demiglace usually made ​​from combining veal and sauce espagnole. This mixture was then boiled until a half-boiled. Demiglace also be found in powder form which can be found in grocery stores or supermarkets.

How to Make Beef Ribs Burn Black Pepper Sauce:
1.Bubur polenta: Heat the water to boil, put polenta. Stir until polenta into mush, add the cream. Stir briefly, print and store in the refrigerator for 1 hour. Grilled with peppers and beef ribs.
Black Pepper 2.Saus: Saute onion in olive oil until fragrant, add water and insert the powder demiglace. Stir until dissolved demiglace. Add black pepper, mix well, masah until boiling.
3.Bumbui gara and beef ribs with black pepper.
4.Lumuri with mustard and ketchup. Bake until cooked, remove and set aside.
5.Tata polenta, beef ribs and grilled peppers on a serving dish, spray with black pepper sauce.


Good luck Bakar Beef Ribs Recipe Black Pepper Sauce

Getuk Banana from Kediri

 Getuk banana
Material:
3 pieces of banana horns
3 tbsp corn starch
100 grams powdered sugar
100 ml thick coconut milk
1 / 4 teaspoon salt
1 / 4 tsp vanilla powder

Complement:
1 / 2 coconuts and a half old, peeled, grated lengthwise
1 / 4 teaspoon salt and 1 pandan leaves
- - Banana leaves and sticks penyemat
 


 
Directions:
1. Banana horn steamed until cooked, lift, while hot puree, mixed with powdered sugar and thick coconut milk, add corn starch and stir well.
2. Take a piece of banana leaf, wrap dough and steamed rice cake form for 30 minutes, remove and let cool until hardened.
3. Old half coconut that has been shredded mixed with salt, stir well, give a pandan leaf, steamed.
4. Cut the banana getuk according to taste and sprinkle with grated coconut.
5. Serve

====================================

Getuk pisang
Bahan:
3 buah pisang tanduk
3 sdm tepung sagu
100 gram gula bubuk
100 ml santan kental
1/4 sdt garam
1/4 sdt vanili bubuk

Pelengkap:
1/2 butir kelapa setengah tua, kupas, parut memanjang
1/4 sdt garam dan 1 lembar daun pandan
- - Daun pisang dan lidi penyemat


Cara Membuat:
1. Pisang tanduk kukus hingga matang, angkat, selagi panas haluskan, campur dengan gula bubuk dan santan kental, tambahkan tepung sagu, aduk rata.
2. Ambil selembar daun pisang, bungkus adonan bentuk lontong dan kukus selama 30 menit, angkat dan dinginkan hingga mengeras.
3. Kelapa setengah tua yang telah diparut campur dengan garam, aduk rata, beri daun pandan, kukus.
4. Potong getuk pisang menurut selera dan taburi dengan kelapa parut.
5. Sajikan

Gado gado

Gado gado is a meal that comes from surabaya east java. Its main ingredient is the peanut sauce and vegetables.
Gado-gado Recipe Ingredients:

     * 50 grams of bean sprouts
     * 150 grams of kale / spinach
     * 100 grams of cabbage leaves
     * 1 pare split 2, rake in the seeds, cut into 1 cm
     * 1 piece of cooked squash, cut into pieces
     * 1 piece out (8 × 8 cm), fry
     * 1 piece of tempeh (8 × 8 cm), fry

Gado-gado recipe Complement:

     * sliced ​​boiled egg
     * chips
     * fried onions
     * cracker

Gado-gado Sambal recipe:

     * 200 grams fried peanuts
     * 2 red chilies
     * 5 pieces chili sauce
     * 1 teaspoon salt
     * 1 / 2 teaspoons shrimp paste
     * 1 tablespoon brown sugar
     * 1 tablespoon tamarind water
     * 200 ml boiled water

various traditional Javanese cuisine

Indonesia is famous for its traditional cuisine with a variety of very tasty, here I will introduce a variety of authentic Indonesian cuisine.

 

TEMPE RECIPES PENYET

Material:
300 g tempeh, cut into 1 ½ cm thick great-geratpada both sides
50 ml water
1 tsp coriander finely
Salt to taste
Cooking oil to taste

Material sauce:
8 pieces red chili, boiled briefly
10 pieces of cayenne pepper, boiled sebentar1 tsp roasted shrimp paste
Salt and sugar to taste
2 pieces of lime leaves, thinly sliced

How to Make Cooking Recipes Tempe Penyet:

    1. Marinate tempeh in water, give coriander, salt to taste. Let soak for 10 minutes
    2. Heat oil to taste, fry tempeh until golden and dry. Remove and drain
    3. Puree the sauce seluruhbahan together except lime leaves. After that add the lime leaves and stir well
    4. Place tempeh in a mortar, tap-tap flat. Serve hot with sauce on top

RESEP MASAKAN TEMPE PENYET

Bahan:
300 gr tempe, potong setebal 1 ½ cm great-geratpada kedua sisinya
50 ml air
1 sdt ketumbar halus
Garam secukupnya
Minyak goreng secukupnya

Bahan sambal:
8 buah cabai merah, rebus sebentar
10 buah cabai rawit, rebus sebentar1 sdt terasi bakar
Garam dan gula secukupnya
2 lembar daun jeruk, iris halus

Cara Membuat Resep Masakan Tempe Penyet:

   1. Rendam tempe dalam air, beri ketumbar, garam secukupnya. Biarkan meresap selama 10 menit
   2. Panaskan minyak secukupnya, goreng tempe hingga kuning dan kering. Angkat dan tiriskan
   3. Haluskan seluruhbahan sambal jadi satu kecuali daun jeruk. Setelah itu tambahkan daun jeruk, aduk rata
   4. Letakkan tempe dalam cobek, tekan-tekan pipih. Hidangkan panas-panas bersama sambal diatasnya