Salad cingur

Food that this one is called Rojak cingur from east Java city of Surabaya, materials used are petis, shrimp and slices cingur.

Cingur Rojak Recipe Ingredients:

     100 grams of bean sprouts
     100 grams of kale
     150 grams green beans, cut into 2 1 / 2 cm
     200 grams of fried tempeh, diced 1 1 / 2 cm
     1 piece of fried white out, diced 1 1 / 2 cm
     250 grams cingur / cow nose, soft boiled, discard skin, fried, cut into 2 cm
     1-2 young cucumber fruit, thinly sliced
     yam / amra peeled, cut according to taste
     prawn crackers

Resep Sambal Rojak Petis cingur:
     2 tablespoons peanut fried ripe
     1 banana sliced ​​young stone
     5 pieces chili sauce
     1 teaspoon tamarind
     2-3 tablespoon shrimp paste
     1 / 4 teaspoon shrimp paste
     100 ml boiled water
     salt and sugar according to taste.
How to Make Rujak cingur:

     1. Boil each vegetable ingredients until cooked, drain.
     2. Sambal paste mix with all ingredients including tofu, tempeh, and cingur.
     3. Serve with crackers.

                             
                                  .......Good luck......

know eggs

This is a very common dish for Indonesian restaurants. While this might not look spectacular in picture, but it is totally yummy! Tahu telor is a dish made by deep fried bean curd with egg and then showered with savory peanut sauce.
Material:
6-8 bj know a little box, diced
4 sheets leaf finely chopped onion
finely chopped celery leaves to taste
3 cloves garlic minced
3-4 eggs beaten off
salt to taste
pepper to taste
bouillon powder to taste
oil to taste
Mix all above ingredients and then fried with a little oil (I use teflon pancakes)
Reverse if already yellowish.
Seasonings:
200 g peanuts, roasted and discard skin. Puree
3 cloves garlic, oblique slices and fry until yellow.
2 cloves sliced ​​red chillies fried briefly oblique
Sweet soy sauce to taste
1 teaspoon shrimp paste
Grind all the ingredients above, add water if too thick it

Benefits of green beans

Green beans are a type of plant cultivation and the crops are widely known in tropical regions. Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as a vegetable source of high protein food. Green beans in Indonesia ranks as the third most important legume crops, after soybean and peanuts.
There are several jenisa foods made ​​from green beans including mung bean porridge, drinks, bakpia, gandasturi and others.

The content available on Green Beans per 100 grams




among others:
- Protein (g) 24.0
- Fat (g) 1.3
- Carbohydrates (g) 56.7
- Calcium (mg) 124
- Phosphorus (mg) 326
- Vitamin B1 (mg) 0.47
- Vitamin B2 (mg) 0.39
 Benefits of green beans for health:
Important Nutrients
Green beans, or Phaseolus aureus comes from the Family Leguminoseae aka legumes. Protein content is high enough and a source of essential minerals, among others, calcium and phosphorus that our bodies need.
High Protein
Green beans contain high protein, as much as 24%. In the menu of everyday society, nuts are the best alternative source of vegetable protein.
Calcium and phosphorus
The content of calcium and phosphorus in green beans beneficial for strengthening bones.
Vitamin B1 (thiamine)
-For growth. Initially known as vitamin B1 anti beri-beri.
-Increase appetite and improve digestive tract.
-Source of energy, vitamin B1 is part of a coenzyme that plays an important role in the oxidation of carbohydrates to convert into energy.
Maximizing the nerve-first signs of a lack of vitamin B1 is the reduction of the nerve. Disrupted neural activity due to oxidation of carbohydrates inhibited. Research on a group of people who lack sufficient food containing vitamin B1 in a short time the symptoms appear irritable, unable to concentrate, and less vibrant. This is similar to the signs of stress.
Vitamin B2 (riboflavin)
Helps the absorption of protein in the body One theory suggests that vitamin B2 may help the absorption of protein in the body. The presence of vitamin B2 will increase the utilization of protein so that absorption becomes more efficient.
 

Soto chicken Lamongan

Material:
1 whole chicken (weight approximately 800 g)
2 tablespoons cooking oil for sauteing
1 vertebra ginger, crushed
4 cm galangal, smashed
Cloves 3 eggs
salt to taste
Spices that are:
5 pieces of red onion
4 cloves garlic
½ teaspoon whole peppercorns
1 teaspoon toasted coriander
6 grain toasted hazelnut
2 cm turmeric.
To complement:
50 g suun, pour boiling hot water until soft, drain and scissors-scissors.
50 g thinly sliced ​​cabbage
2 stalks celery, thinly sliced
2 tablespoons fried onions
1 tablespoon fried garlic
3 eggs poached chicken, sliced ​​round
prawn crackers, sambal chili stew, lemon, sliced​​.
Method:
Boil chicken with 2 liters of water, until tender and cooked. Remove chicken and cut into small pieces, and set aside his broth.
Heat oil in a skillet, saute the blended ingredients until fragrant, pour 4-5 tablespoons of chicken stock, add ginger, galangal, cloves, and salt. Stir until well blended. Cook for about 5 minutes. Add the remaining broth. Cook on low heat until the broth back to boil and cook for 20 minutes. Lift.
How to serve:
Place the chicken pieces in a bowl of soup. Give suun, sliced ​​cabbage, sliced ​​celery, and eggs. Pour the soup broth is still hot. Sprinkle with fried onions and fried garlic. Serve with boiled chili sauce, shrimp crackers and lemon slices.

Empek - Empek Palembang

Pempek recipe is taken from detikfood Palembang, who know someone tries to make pempek palembang own. Who knows this recipe handy and useful.

If there is no plan to the outdoors, just try to make pempek palembang own. Not too difficult, let alone the traditional recipes can be adjusted to taste. Also spicy sweet cukonya can be made according to preference. Do not forget to see the special note on this recipe yes!

Material:
1 cup (1 part) Tenggiri Minced Fish
1 cup (1 part) White Water
Salt to taste
2 tablespoons cooking oil
Starch taste 

Cuko Sauce:
1 kg of brown sugar is nice, cut into pieces
cayenne pepper to taste
200 g garlic
3 tablespoons white vinegar / water acid / lemon juice
salt to taste
2 liters of water

Directions:
1. Mix the minced fish with water and salt until completely dissolved and quite salty.

2. Add enough flour until dough can diuleni (much less starch depending on the desired elasticity.) If you liked that could be used more chewy.

3. Palembang pempek dough ready formed according to taste. To pempek submarines, take the dough taste, shape such as bowl, fill with raw chicken eggs and then paste it to not leak.

4. Boil in boiling water on medium heat until floating. Remove and drain. Enter in cold water.

5. To pempek lenjer, shape dough like a cylinder and boiled until then lift and masukkian floating in cold water.
6. To andaan, take the dough to taste, add some fried onions or sliced ​​scallions seta eggs, mix well.  

7. Shape dough into balls and fry in hot oil over low heat until the float and mature.

Vinegar Sauce:

1. Cook brown sugar with enough water until dissolved.
2. Bawnag puree white and cayenne pepper into the stew and add the sugar and bring to a boil.
3. Enter the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.
4. Palembang pempek Serve with mashed ebi.

Note:

Select a fresh mackerel fish and take the meat and then puree until the white fibers of the meat is raised.
For this traditional recipe, measuring fine mackerel meat in a container or bowl. Then add as much water as the size of the fish meat (eg, if half the fish bowl, half bowl of water used as well). The number of starch used is adjusted to the level of resilience pempek palembang desired. More and more starch will be more chewy or hard. Traditionally pempek palembang presented without yellow noodles.

Related Articles:
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Rendang

The following is the raw material to make a dish rendang from sumatra padang
Material:
- 1 kg beef topside
- 2 turmeric leaves
- 4 vertebra lemongrass
- 15 bay leaves and orange
- 4 bay leaves
- 2-3 slices kandis acid
- Santan from 4 coconuts (a 2 liter), or 3 (200 ml) coconut milk + water ready
- salt to taste
Spices
- 200 grams curly red chili
- 10 grains cayenne pepper
- 100 gr onion
- 1 tablespoon toasted coriander
- 5 cm galangal
- 50 g pecan
- 7 cloves garlic
- 1 whole nutmeg
- 1 tbsp ready-made curry
How :
- Take 2 tablespoons of ground spices and coat the meat with the seasoning, let sit 1-2 hours
- Cook the remaining ingredients until boiling coconut milk and fragrant, put the meat and kandis acid.
- Cook and hold while guarded so as not to break the coconut milk until the meat is soft and dry flavor and color black. Serve
Tips: - Sometimes the meat destroyed by long cooking process. To avoid it after the meat is tender, remove and dry spices, and reenter the meat and cook until everything is black.
- Use coconut milk ready to use it more practical and not easily broken, but it was less tasty.