Sayur Asem




Materials
1 piece beefy beef rib
1 eggplant purple fruit, cut
1 fruit labuh vegetables, peeled, cut
1 melinjo hold the leaf and its flowers and fruit, if no, can replace some handles kangkung
1 fruit sweet corn, cut 2 cm
50 gr peanut wet, clean
4 bean stalk length, cut 3 cm
6 bean stalk, cut 2
3 pieces of cabbage leaves, cut the box
2 pieces of bay
2 pieces green chili, cut 2 cm
2 cm ginger, beaten
2 tbsp tamarind
1 tomatoes, be split
1 tsp brown sugar
1 tsp cooked paste
salt according to taste
1.5 lt water

Fine flavor
4 cloves garlic
Red onion 3 cloves
Kencur 1 cm (1 tsp powder)

How to create
1. Rib stew with 500 ml of water until soft, sliced meat, discard the bubble
2. Add water, corn, nuts, leaves / seeds / flower melinjo, smooth flavor, salam leaves, green chilli, ginger, brown sugar, paste, tamarind, confused, leave until the fire is being soft
3. Enter the purple eggplant, long beans, bean, cabbage, tomatoes, and salt, let the fading
4. Foster, serve

Note
Serve with Ayam Goreng, Lalapan, Sambal Tomat, salted fish, Tempe, and Tahu Goreng

Ayam Goreng

fry chicken in many ways



Materials
1 kg chicken, cut, wash, dry
1 lemon fruit, take water
2 tbsp vinegar
150 ml of water or more
vegetable oil to fry

Fine flavor
4 cloves garlic
4 cloves red onion
2 cm ginger
1 cm ginger
1 tbsp coriander
1 cm turmeric
little salt

How to create
1. Dye chicken with lime juice 15 minutes or more, clean, tiriskan
2. Stir together chicken smooth flavor, vinegar, and 150 ml of water.
3. Are boiled with the fire, stirred occasionally.
4. Add water little by little chicken, if not soft poke while average until soft.
5. Heat oil, fry chicken until colors are in the fire.
6. Lift, dry, served warm

Note
Fried chicken is served almost match with all the cooking. Most major Sayur with Asem, or Sayur Lodeh, Tempe Goreng, Tahu Goreng, Lalapan, and Sambal Terasi

Asem ASEM-tempe


For those who love to eat tempe



Materials :
2 Liter of water
200 grams of meat cattle tetelan
2 tbs cooking oil
2 cm ginger. beaten
1 sheet bay
2 pieces red chilli, slit lengthwise two
2 Cabal green fruit, two pieces lengthwise
200 gram tempe. pieces of 2x2 cm
3 star fruit fruit vegetables, sliced crosswise 1 cm
2 tsp acid, and remas-remas with 50 ml water, filtered
2 tablespoon chopped onion leaves

Mashed the ingredients:
2 cloves garlic
5 grains of red onion
4 grains sangrai candlenut
2 pieces of orange leaves
112 tsp paste fry
1 tsp brown sugar, curry
1 tablespoon salt

How to Make:

How to prepare: - Boil the water, boiled the meat to tenderize. Lift, keep the meat stock 500 ml.
- Heat oil, tumis smooth flavor, ginger, and bay until fragrant.
- Enter the red chili and green chili Aduk poke to languish.
- Enter the Tempe, tetelan meat, and broth. Boil
- Add vegetables star fruit, tamarind water, and leaf and onion.
- Cook until all ingredients well. Lift.
- Serve hot.

Tempe Goreng

Materials
250 gr tempe
oil to fry
100 ml water

Fine spices, spice powder for me:)
3 cloves garlic
Red onion 3 cloves
1 tbsp coriander
little salt

How to create
1. Cut the tempe, slice surface in order to spice diffluent
2. Seduh ingredients with the water
3. Tempe confused with the spices, leave 15 minutes going over
4. Heat oil, fry tempe with fire are
5. Lift, served warm

Note
Serve with Ayam Goreng, Tahu Goreng, Sayur Asem, and Sambal paste

Also known by the name of Tempe Goreng tasty, Tempe Garit, because digarit tempe-garit (slice) so that permeate flavor, there is also the name Tempe Bugil.