BALADO TELUR

BALADO TELUR

Eggs are the most simple food ingredients that always exist in the supply of our refrigerators. A wide variety of processed egg into favorite menu in our family. In addition it’s very simple and does not require much time to make food from egg, the taste of the eggs was also very tasty. One off menu from egg is “telur balado”. “Telur balado” is eggs processed foods that are mixed with red chili sauce. Here's how to make balado eggs :

Ingredients :

6 eggs

Seasoning :

• 3 Onion
• 4 Garlic
• 10 Red chili
• Salt
• Galangal
• 2 bay leaves
• Brown sugar
• Water

How to make:

1. Rinse the eggs and all the materials to be used.
2. Boil the eggs until cooked.
3. Puree onion, garlic, red chili and salt.
4. Peel the eggs that have been boiled and then set aside.
5. Heat the oil in a frying pan and then stir-fry the spice paste earlier.
6. Add water slowly and then put in the bay leaf, galangal and brown sugar. Stir until evenly and add a little water.
7. Wait until the spices boiled and then put in the egg.
8. Stir until the spices evenly and seep into the egg.
9. Wait for approximately one minute then turn off the stove. 
10. Serve “balado telur” on a plate. “Balado telur” is ready to serve.

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TAHU PETIS - SEMARANG, CENTRAL JAVA

TAHU PETIS - SEMARANG, CENTRAL JAVA

Tahu petis is a traditional food that comes from Semarang, Central Java. Tahu petis is made from tofu that completed with sauce / paste made from shrimp. Shrimp taste tempting flavors made out petis be one of the foods that are very popular in indonesian’s family. The color of petis is black. The taste of petis is sweet and salty. Usually, when we eat out this petis, we can add some chili to make it more delicious. Here's how to make paste :

Ingredients :

10 pieces tofu

Seasoning :

• 3 tablespoons petis
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tsp tapioca flour
• 4 garlic
• 1 teaspoon pepper
• Galangal (according to our taste)
• Sugar to (according to our taste)
• Salt to (according to our taste)
• Water

How to make :

1. Rinse all materials to be used and then drain.
2. Heat the oil in a skillet and then fried tofu until mature and chrispy.
3. Thinly sliced ​​garlic and galangal then heat the cooking oil in a skillet. Saute garlic and galangal until fragrant smell. Add pepper, brown sugar, soy sauce, “petis”, sugar and salt.
   Stir all ingredients until blended. Add water slowly and then enter tapioca flour. Stir until well blended and thickened.
4. Put it out on a plate and then split the middle out.
5. Enter into the paste out. Add some chili to add to the enjoyment out petis. Additionally petis can also be served separately in accordance with our respective tastes.

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GETUK LINDRI - CENTRAL JAVA

Getuk Lindri - Central Java

Gethuk lindri is a traditional food from Central Java. In addition in Central Java, getuk lindri also very popular with the public of East Java. Getuk lindri is a traditional food made from cassava. Variations in color on getuk lindri add to its appeal. To get the green color we can use screwpine leaf while those of us who love the neutral colors do not have to add color to getuk lindri. Today many processed getuk lindri combined with various ingredients such as cheese, chocolate and fruit jams. It all depends on the tastes of each.

Getuk lindri than as complementary food when we were relaxing can we make the easy way. Besides now many traders souvenirs  selling variations getuk lindri with unique packaging and color variations are more interesting. Here's how to make getuk lindri :

Ingredients :

• 1 kg singkok
• 350 grams of sugar (according to our tastes)
• 10 screwpine leaves
• Salt
• Young coconut

How To Make :

1. Peel the cassava and wash it clean.
2. Cut a piece of cassava (according to our taste).
3. Boiled or steamed the cassava until cooked.
4. Puree cassava until completely smooth.
5. Enter the cassava that has been refined into a bowl and mix sugar and salt and stir until evenly.
6. Puree screwpine leaves and then take the starch to be used as a dye in getuk lindri.
7. Separate the dough into 2 parts in a different bowl, then give a green dye on getuk lindri uses green and let the other bowl section are not colored.
8. Prepare the mold getuk lindri then shape the dough into getuk lindri.
9. Steamed getuk lindri until cooked.
10. While waiting getuk lindri cooked we could scrape ripe young coconuts will be used as complementary materials when we eat getuk lindri. After the completion of shredded coconut and then set aside.
11. After getuk cooked, serve on a plate then sprinkle with grated coconut. In lieu of coconut we could use brown sugar, cheese, butter or sugar according to taste each of us.
12. Getuk lindri is ready to serve.

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TRANCAM - YOGYAKARTA

TRANCAM - YOGYAKARTA
 

          Trancam is a traditional food from Yogyakarta. The food consisted of assorted mix of raw vegetables cut into small pieces and mixed with coconut condiment. Trancam become one of the favorite traditional foods when fasting. Trancam usually eaten along with "sayur bening". Spicy taste of combinations trancam and raw vegetables the main attraction for lovers trancam. For those who like vegetables can make trancam as a combination of side dishes for their daily lives. Here's how to make trancam :

Ingredients :

• Cucumbers
• Youth long beans
• Basil
• Young coconut
• Soybeans

Seasoning :

• 3 Garlic
• 5 Chili
• Lesser galangal
• 2 lime leaves
• Brown sugar
• Salt

How to make :

1. Soak the soy beans for about 30 minutes then drain.
2. Heat oil in a skillet then fried the soybeans. Fried soybeans until the color changes to brown and then drain.
3. Rinse and peel all the materials then drain.
4. Grated young coconut taste.
5. Blend the spices and mix seasoning with grated young coconut.
6. Cut all the vegetables into small pieces (according to our tastes).
7. Serve trancam on a plate. Trancam can be served with a separate seasoning but those of us that love can directly mix vegetables with coconut condiment and then sprinkled with soy beans that have been fried.
8. Trancam is ready to be served.

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REMPEYEK - CENTRAL JAVA

REMPEYEK
“Rempeyek” is a traditional food that comes from Central Java. “Rempeyek” is a type of complementary foods to eat gado-gado, pecel, and soto. “Rempeyek”  is easily found in the diner instead of crackers. But lately many serving “rempeyek” as a snack replacement. Crunchy taste of  “rempeyek” made many people become addicted to continue eating peanut brittle.

Ingredients :

1. 250 grams of peanuts
2. 2 candlenut
3. 4 garlic
4. 350 grams of rice flour
5. Water
6. 1 egg
7. 3 lime leaves
8. Salt  
9. Oil
10. Turmeric

How to Make “Rempeyek” :

1. Soak peanuts for about 1 hour.
2. Peel and wash turmeric and garlic. Then puree turmeric, garlic, candlenut and salt.
3. Mix the eggs and spice paste. Combine peanuts, rice flour, water and a slice of lime leaves. Stir until evenly distributed.
4. Heat the oil in a skillet. Enter the dough over little by little starting from the edge of the skillet to form a thin layer. Fry over medium heat until cooked browned. Lift, then drain.
5. “Rempeyek” is ready to be served.

Note: The contents of  “rempeyek” can be replaced with soy beans, green beans, anchovies or shrimp in accordance with our respective tastes.

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BUBUR SUMSUM

BUBUR SUMSUM

          Indonesia is very rich in a variety of regional foods, one of which is a variation of porridge. There are a lot of various recipes porridge one of which is “bubur sumsum”. “Bubur sumsum” is suitable to fill our stomachs white rice as a meal replacement. Soft porridge taste coupled with the savory flavor variations sweetness of coconut milk and brown sugar water is the main attraction for lovers of  “bubur sumsum”. Besides that, how to make “bubur sumsum” is also very easy. How to make a “bubur sumsum” is very easy and does not require much time. Ingredients needed to make the porridge is also very easy to obtain. Although the way to make “bubur sumsum” is quite simple, but nonetheless there are some things that must be considered so that the result is perfect and soft texture uneven. Here's how to make “bubur sumsum”:

Ingredients :

• 100 grams of rice flour
• 500 ml coconut milk
• Salt
• 3 Screwpine leaf
• Brown sugar
• 100 ml water
• Salt

How to make “bubur sumsum” :

1. Separate coconut milk into 2 parts as much (@ 250 ml).
2. Boil 250 ml coconut milk in a pan and then add salt and Screwpine leaf, wait for it to boil while stirring slowly.
3. Enter the rice flour into a bowl and pour the coconut milk in a bowl and stir until blended.
   Enter a rice flour mixed with coconut milk was added to the pot while stirring slowly.
   Stir the slurry slowly until cooked then set aside.

How to make brown sugar water :

1. Heat water in a pan and then enter put in brown sugar to the pan.
2. Add a little salt and pandan leaves to add to the enjoyment of sugar water.
3. Stir until boiling and then set aside.

Serving suggestions : 

           Serve “bubur sumsum” in a bowl then pour brown sugar water over the porridge. “Bubur sumsum” is ready to serve. For those who like the jackfruit can add pieces of jackfruit above slurry to suit our tastes.

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