CRISPY SEMPRONG ORIGINAL (INDONESIAN EGGROLL)

Semprong is a crunchy snack that always tempting my tongue to enjoy them. I like it since I was a kid until now. When I got to enjoy the snack with my kids, I still feel like enjoying semprong with my friends and my brothers in my hometown.

In childhood, I only know how to enjoy and spend a can of Semprong in front of me. Now, when I started to teach my children about how to live a life that filled with colorful favor from Allah SWT and how to grateful. Sometimes I and My wife interested in making Semprong cakes and also enjoying together with my daughters.

Semprong cake making is actually quite easy and simple, but if we are less experienced, it will be very difficult. Sometimes burnt, sometimes soft when it should be crisp. From the recipe books we've read, here's a recipe that I can share.

Ingredients:

3 eggs
150 grams of sugar flour
225 grams of rice flour, sifted
4 tablespoons of sago flour, sifted
175 ml coconut milk from half coconut
4 teaspoons margarine, melted
40 grams of sesame
1/4 teaspoon salt

How to Make:

1. Beat eggs and sugar until thick flour. Add rice flour and sago flour that has been sifted, then stir well.
2. Enter the coconut milk and melted margarine. Stir well. Add sesame seeds and salt. Stir well.
3. Heat Semprong cookie mold. Pour 1 tablespoon of dough into the mold. Cover it with other side of mold. Heat over low heat while inverted until the cake is almost dry.
4. Open mold, then immediately roll with chopsticks or can be set up according to your taste. Let stand until cool and crisp.

Tips:

1. If cooking with fire, more easily if using ember, not flame.
2. There are also molds that use power with better results, because the heat is evenly and scalable.

Aceh Coffee

After a long time I have never made ​​posts on this blog, it also missed to re-pour the idea that sometimes appear suddenly. In this post, I'll try to write about my experience about coffee.

At first, I was a person who tends to avoid consuming coffee in drinks because I had ulcer disease. Every time I take a drink of coffee, both boiled coffe or instant coffee, my stomach immediately sick and feeling like vomiting accompanied by an increase in gastric acid in my stomach, even I've eaten before.

All my perception of coffee finally changed completely since my coworkers introduced me to Aceh coffee, exactly Bireuen or Takengon Coffee. I can enjoy a coffee without having to worry that I will have a stomach ache. Even when I drink hot coffee without any breakfast, I can still enjoy a cup of coffee in the morning, sip by sip.

My experience about coffee finally continued, when I visited Aceh two or three times because there is some task of the company where I work. In Aceh, I see people like to sit in the stalls that serve special coffee drinks. They enjoy a coffee while socializing with fellow residents of the village or community in the city. Almost all cities in Aceh, as Langsa, Bireuen, Takengon, Banda Aceh, Sigli, and other people like to enjoy coffee in groups. The most memorable experience in my mind is when my driver that already knows enough about Aceh led me to a coffee shop in a quite famous place in Banda Aceh, namely in the area of ​​Ulee Kareeng. In this area, we can find many coffee shops and a variety of other menu offered. Once again, though I did not have breakfast that morning, but by noon when I drink coffee at lunch, Alhamdulillah my stomach remained friendly for my activities throughout the day.

With my experience, I finally decided to buy coffee bean that ready to boil in Bireuen City. I immediately bought 2 pounds of coffee for me personally and added another couple of pounds as orders from several people I work with. The price is quite reasonable, because one kilogram of coffee that is still in the form of bean but ready to stew can be obtained at price of Rp 50,000 only.

I also tell my experience of drinking coffee to my parents. My father who had experienced severe abdominal pain also consume the coffee that I bring as a gift when I visited him in my hometown. My father enjoyed and feel convenient, because it does not make any effect at all on his stomach, though he drank coffee without breakfast first.

Although my perception of coffee has changed, but I still have to be careful, because Allah SWT has created human beings as mid. By the destiny as mid creatures, then we can not position ourselves in an extreme case. For example, too much drink coffee :). Thus, I still can enjoy coffee, but by maintain the frequency strictly, so I can still enjoy coffee any longer, because of Allah SWT had instructed the human to maintain their health.

However, if among the readers of this blog need to consume or to be a seller of Aceh Coffee in your country, you can contact me through this blog.

Chinese New Year Cake (Kue Keranjang - INDONESIA)

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝，Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝，Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Serving Suggestion :

• 1st Suggestion: Choose the Solid one of the cake, peel the taro or sweet potato, slice its into medium pieces (cake and taro/sweet potato), press cake and taro/sweet potato, then dye it into dough of wheat flour, fried well.
• 2nd Suggestion : Choose the Solid one of the cake, slice thin, wrap it by banana leaf, fill it with 2 tablespoon of coconut milk and pandan leaf, steam it well
• 3rd Suggestion : Choose the Solid one of the cake, slice it in medium size, dye it into dough of wheat flour and egg, fried well
• 4th Suggestion : Steam the cake mildly, slice it thin or medium depend on you, then mix them with grated coconut, if you like salty taste, pour salt into the cake.
  

Eat Green Burger in Bandung

Bandung is a city that many offers beauty, beauty, fashion, culture, and also an interesting and innovative snacks. Some examples of typical snacks interesting Bandung, among others, Yogurt Cisangkuy, Peyem Bandung, Serabi, and most recently was the Green Burger. As the name implies, Burger has a characteristic green color. Maio Green Burger is one of the seller Green Burger is located at Jalan Dipati Ukur, Bandung. Burger was modified in such a way that a typical meal of traditional but still classy. Bread used by Maio is pandan bread, sprinkled with sesame on top, and served in banana leaves. Banana leaves which contain polyphenols, making pandan bread becomes more tender and tasty.

Besides the color of the bread, which also distinguishes Maio Green Burger again with other burger outlets is the recipe and the ingredients that made themselves, ranging from bread, meat, until the mayonnaise. So in addition to the unique shape, it's guaranteed to stand out from the other. But do not worry if you were not like bread burgers pandan. Maio Green Burger still offers the usual burgers are named Retro Burger. Green and Retro Burger can be enjoyed with a price of Rp 12,000 and Rp 13,500 if you want plus cheese. There are also variants and hot dogs with the same price.

Tengkleng Goat (Gulai Tengkleng) Recipe with Pickles(Acar) and Sambal

picture of http://www.langitperempuan.com

Tengkleng is a kind of stew, just not using coconut milk. At the beginning of this menu introduced to society, the content of tengkleng just goat bones only, because the tengkleng seller is usually the goat satay seller. Goat taken to make satay, while the remaining bones of flesh, dear to be discarded, the end was made dishes whose name tengkleng.

The main ingredient of tengkleng is bone with some meat still attached, so the cooking way is very simple one, just boil it. Even so, remain spices are added to eliminate  the smell of mutton.  After being introduced to the public, this menu was received quite well in society. Finally, traders of tengkleng innovate by adding meat, offal, and others. In fact, it's been very liked by the community outside Solo. If you are interested in enjoying tengkleng, but you are very far from Indonesia, please try the following recipe:

Tengkleng Recipe

Ingredients:

• 200 gr of mutton, stewed, diced 
• 100 gr lung goat, stewed, diced 
• 1 leg of goat/goat, boiled and skin removed, cut in three parts
• 200 gr rib of goat, cut into pieces, then boiled
• 2 cm cinnamon
• 1 piece of pekak
• 2 pandan leaves
• 1600 ml of water
• 3 bay leaves
• 2 cm galangal, crushed
• 3 stalks lemongrass, take the white, crushed
• 7 lime leaves
• 2 tbsp soy sauce
• 3 ½ tsp salt
• 1 tsp pepper powder
• 1 tsp sugar
• 2 tbsp cooking oil

Spices (crushed):

• 15 spring onions
• 8 cloves garlic
• 8 points pecan, roasted beforehand
• 2 tsp coriander, roasted beforehand
• ¼ tsp cumin
• 2 cm ginger
• 2 cm turmeric, roasted
• 5 pieces of red small chili

Steamed Sambal:

• 20 pieces of red small chili
• 6 spring onions
• ½ tsp salt

Pickled cucumber:

• 200 g cucumber, peeled and seeded, cut each 1 cm
• 10 whole red small chili
• ½ tsp sugar
• ¼ tsp salt
• ½ tsp vinegar

pekak

Méthodes:

1. Boiled mutton, goat lung, goat legs, rib of goat, cinnamon, pekak, and pandan leaves until tender, reserving water 1300 ml, lift
2. Heat the cooking oil, saute the spices that have been crushed, bay leaves, galangal, lemongrass, and lime leaves until fragrant. Enter mutton, goat lung, leg of goat, rib of goat, stir well, then add soy sauce, salt, and pepper powder and stir well. Add the remaining boiling water and cook over low heat until the marinade penetrate.
3. Sambal steamed: steamed all materials, lift, and then crushed
4. Pickled cucumber: pickles ingredients stir well, let stand until absorbed
5. Tengkleng Serve with sauce and pickles

Pindang Patin, Pindang Belida, Pindang Baung Recipe (Melayu's Menu)

picture of http://adhi.widjajanto.net

Pindang Patin comes from Sumatra, particularly from the provinces of Lampung, Pekanbaru, Jambi, and Palembang. In general, Pindang Patin can be regarded as a typical food of Melayu People. In fact, this menu is a popular menu in Sumatera. It is also more Popular than beyond carp or goldfish menu. 

Patin fish native habitat is along the Musi River, but now widely cultivated in the ponds, so that the menu of this type can also be easily found in other areas of South Sumatra.

Patin Fish are fish that live in fresh water and more like a fish Catfish. The difference, Patin fish fatter and gentle, with a blackish color on the upper body and white bottom of her body. Pindang Patin or Melayu’s Pindang generally different with Pindang from other regions, such as Pindang Jakarta. If Pindang Jakarta using soy sauce, then the Melayu’s Pindang using red chili and tomatoes. It was too sweet, spicy, and sour mixed into one. Apart from tomatoes, sour taste can also be changed by adding pineapple to the Pindang. Basil leaves are also added to enhance the aroma of which increases our sense of time will enjoy it.

With the same recipe, Patin Fish can also be replaced with a Belida fish, BAUNG fish, or beef ribs. In addition to the typical Jakarta with his Pindang milkfish and Sumatra with his Pindang Patin, also known as Java Pindang the main ingredient is beef flavored by keluak. Here I present Pindang Patin recipe, please try.

Pindang Patin Recipe

Ingredients:

• 2 Patin fish, each cut into 3 parts (can be replaced with Belida fish or Baung Fish)
• 2 bay leaves
• 2 stalks lemongrass, white taken, crushed
• 2 cm ginger, crushed
• 1 large red chilli, cut into pieces (can be added in number, according to taste)
• 8 pieces red small chili, left whole (can be added or subtracted, according to taste)
• 5 tbsp soy sauce (can be added or subtracted, according to taste)
• 3 ½ tsp salt
• ¼ tsp pepper powder
• 2 ½ tsp brown sugar, sliced
• 1 red tomatoes, cut into pieces
• 2 green tomatoes, cut into pieces
• 1 tsp acid Java
• 10 basil leaves
• 1 leek, cut into pieces
• 1500 ml of water

Spices (ground fine):

• 6 red onions
• 4 cloves garlic
• 4 small red chilli

Méthodes:

1. Coat Fish with 1 tsp lemon juice and 1 tsp salt
2. Boil the grounded Spices, bay leaves, lemon grass, ginger, red chili, cayenne pepper, and water until fragrant
3. Enter Patin Fish, add the soy sauce, salt, pepper powder, and brown sugar. Boil until boiling.
4. Enter the red tomatoes, green tomatoes, tamarind juice, basil, and scallions. Boil until cooked to perfection, do not let the water run out.
5. Serve it.

Kare Rajungan (Craby Curry) Recipe originally from Tuban (East Java)

 picture of http://resepmasakanhalal.blogspot.com

Ingredients:

• Large crab 2 tails
• 500 ml thick coconut milk
• 2 tablespoons cooking oil
• 2 pieces of bay leaves
• 2 pieces of orange leaves
• 1 stalk lemongrass, crushed
• 1 tablespoon granulated sugar
• Salt ½ tsp
• Flavor to taste (optional)
• 10 grains of cayenne
• Water 1 liter
• 1 stalk leek, sliced oblique

Subtle seasoning:

• Kemiri 3 points
• 3 cloves garlic
• 3 Red onion
• Red Chili 6 points
• 1 cm ginger
• 1 cm turmeric
• 1 tsp coriander
• Cumin ½  tsp
• 1 tomato

Méthodes:

1. Slow beat at the feet and body, set aside
2. Saute mixture until fragrant herbs, spices include lemon grass and leaves, add water and cook until boiling
3. Enter crabs, cook until the water is low, put coconut milk and cook until boiling
4. Enter chilli and leek, lift
5. Serve

How to Make Pempek (Palembang-Indonesian Fish Cake)

This kind of methodes are found on http://www.thejakartapost.com :

• First, mix minced fish meat with an equal amount of water. Add salt to taste while stirring. Then add a little tapioca (sago) and keep stirring until the mix is smooth. Eventually this forms dough that isn't sticky and can be easily shaped.
• The way pempek is made influences its texture and aroma, especially during the step of stirring in the tapioca flour to produce the dough. While stirring it is important to avoid trapping air bubbles inside the dough.
• After the dough has been formed it can be made into various types of pempek or other foods such tekwan, model, celimpungan, or kemplang (chips). Various types of pempek can be made from the dough base.
• The next step is to cook the dough, whether by boiling, steaming, frying or grilling. It usually takes around 20-90 minutes to boil pempek, especially for pempek lenjer. The aim of boiling is to preserve the essence that develops during the gelatinization process, so that the granules of essence develop and the protein is denaturized. This should be done at 80 degrees Celsius for 30 minutes.
• The boiling and steaming processes should be closely supervised so that few nutrients are lost. However, the protein, vitamins and minerals from the materials can be dissolved in boiling water or steam, so that the level of nutrients in pempek decreases.
• After being cooked the pempek is drained and chilled for a little while to ensure it doesn't deteriorate quickly. Pempek has a relatively short shelf life; it can only stand for around three days at room temperature. Kept in a refrigerator, its shelf life can increase to around four weeks. However, if it is vacuum-packed and kept frozen it can be preserved for 40 days or more.
• If kept too long a skin will form on the surface of the pempek and affect the flavor. Another way to help preserve the pempek is to remove the water that sticks to its surface using a clean cloth. If you're planning to take it on a long journey, sprinkle the surface of the pempek with tapioca flour to keep it dry.

Bika Ambon Recipe originally from Medan North Sumatera

picture of vinezz.wordpress.com

Bika Ambon is a kind of cake from Indonesia. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now available also other flavors like durian, cheese, chocolate.

Bika Ambon origins are not known clearly. Although the name contains the word "Ambon", Bika Ambon known as souvenirs typical of Medan. Mojopahit Street, Medan Petisah is a most famous sales region of Bika Ambon in Medan, North Sumatera. There are at least 40 stores that sell this kind of cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after that the cake is beginning to harden. 


Ingredients :
Dough I

• 200 ml cold water
• 1 tbsp of instant yeast
• 3 tbsp of white sugar
• 200 gr glutinous rice flour

Methode :

1. Take 5o ml water, add the yeast and i tablespoon of sugar. Mix in 50 g of the glutinous rice flour, stir and leave to stand until foamy bubbles form on the surface
2. Add another 50 ml water i tablespoon of sugar and 50g of the glutinous rice flour, mix thoroughly and leave to stand for approximately 30-45 minutes
3. Repeat the last step another two times

Dough II

• 600 ml coconut milk, boiled with 10 pieces of kaffir lime leaves, boil until oily. Cool
• 20 egg yolks
• 10 egg whites
• 800 gr white sugar
• 400 gr glutinous rice flour
• a little vegetable oil

Methode:

1. Beat the egg yolks and egg whites for 10 minutes until thick and fluffy
2. Add the  glutinous rice flour and Dough I
3. Mix thoroughly then add the coconut milk
4. Leave in a warm place to rise for about 3 ½ hours until foamy
5. Place sand on an oven tray and heat in the oven at a 180 ° Celsius together with a springform which has been greased
6. When the springform is heated take out of the oven and pour the cake mixture into the baking form
7. Place into the oven leaving the oven door ajar
8. When little holes form on top of the cake place a lid on top of the springform
9. When the cake is almost done turn on the top grill and take off the lid. Leaving the door ajar grill the cake until a golden brown on top
10. Bake for another 20 minutes with the door closed

Sate Padang Recipe

picture of  www.indonesianfoodonline.com

Sate of this type comes from Padang City. But do not hope you can find Sate Padang in his hometown, because in Padang, Sate Padang just called satay. So, you can only find Sate Padang in the outside of Padang/West Sumatra. Although known by the name of Sate Padang, but if you really trace this type of satay comes from Pariaman, West Sumatra (Sate Pariaman).

Sate made from beef cuts and innards. From the looks, as if the satay was dry because the meat was not marinated spices before baking, but boiled in broth with spices. But if we eat, actually very tender satay because before burning, the meat is first boiled until cooked. Thus, the purpose of roasting meat/sate not for cooking, but only to get the smell of roast.

Sate Padang specialty lies in the extraordinary sauces good, biting the seasonings, especially if we ate sate in the area of origin, Padang and surrounding areas. Once outside West Sumatra, had reduced bite levels due to the taste of some area people.Sauce not made of peanuts, but the broth mixed with spices and thicken rice flour. The Sauce has yellow-brown color, gravy and served with pieces of lontong.

Ingredients:

• 150 grams of beef tongue, boiled, diced
• 150 grams of beef lungs, poached, diced
• 150 grams of beef liver, cooked, diced
• 400 grams of meat Brisket
• 1000 ml of water to boil the meat
• 1 bay turmeric leaves
• 1 stalk lemongrass, take the middle, crushed
• 1 kandis tamarind
• 40 grams of rice flour and 50 ml of water, diluted to thickening
• 2 tbsp fried onions

Subtle seasoning:

• 10 red onions
• 1 tsp coriander
• 1 tsp pepper
• ¼ tsp cumin
• 3 cm turmeric, roasted
• 2 cm ginger
• 1 cm galangal
• ½ tsp sugar
• 1 ¼ tsp salt

How to Make Sate Padang:

1. Meat and water boiled until the meat is tender, then diced, then take 750 ml of water gravy, if still less add water.
2. Add the beef tongue, liver, lung, soft spices, turmeric leaf, lemon grass, and kandis tamarind, and boil over low heat until the broth remaining 500 ml.
3. Separate the meat, then skew the liver, lung, cow's tongue cubes alternately.
4. Boil again gravy, thicken with rice flour solution and cook, stirring frequently, until bubbling.
5. Bake satay until fragrant
6. Serve satay with sauce and sprinkled fried onions

Sate Ayam Madura (Madura Chicken Satay)

picture of http://www.indonesiaindonesia.com

Sate Madura came from Madura island, but the sate of this type are well known outside the island of Madura. In Indonesia there are many types of satay is made from raw chicken, for example, chicken satay Cilacap, Ponorogo Chicken Satay, or Chicken Sate Blora. However, Sate Madura remains a prima donna in various cities in Indonesia.

Sate Ayam Madura very distinctive native taste, soft and sweet on the tongue, because it is made from domestic chicken (local). Although it is very simple, but the chicken satay madura tongue still teasing us wherever we traveled in the middle of the city in Indonesia. Why is it simple? Because the spices used and the cooking method is very simple. Before roasted, the chicken meat with a skewer stick overthrown at the first roll of peanut sauce mixed with soy sauce.  After a half-cooked, satay roll again overthrown in the sauce and then baked again until completely cooked. That is why, although a simple marinade, but it was very special, because with spiced repeatedly, then taste the flavor really permeates through to the inside.

Once cooked, satay served with peanut sauce mixed with soy sauce. Squeezed Lime and a sprinkling of fried onions added to the smell and taste delicious satay madura. If we hungry, we can add the sliced lontong onto sate madura. Can also add chopped carrots or cayenne pepper to taste spicy lovers.

Main Ingredients:

• 750 grams of chicken meat, diced, with skewer skewer
• 4 tbsp soy sauce
• 2 tsp cooking oil

Peanut sauce:

• 250 grams of peeled peanuts, fried and mashed
• 3 small red chilli fruit, boiled
• 4 cloves pecan, deep fried
• 3 large red chilies, boiled
• 4 tbsp sugar, sliced
• 1 1 / 2 tsp salt
• 600 ml of water

Supplementary Material:

• 3 stalks lontong
• 3 tbsp soy sauce
• 3 lime fruit
• 1 1 / 2 tbsp fried shallots

Sambal:
13 red chili (cabai rawit), boiled and mashed

How to Make:

1. Peanut sauce, puree peanut sauce ingredients, except water. Pour water into the pan, then boiled together with the already blended ingredients and stir until cooked.
2. Take 150 grams of peanut sauce, soy sauce and cooking oil. Mix well, dip the chicken satay in the dough, flat coat.
3. Bake until half cooked, coat again, then baked again until cooked.
4. Serve the satay with peanut sauce, complementary, and sambal.

Risoles Recipe

picture of  http://www.wikimedia.org

Ingredients:

• 250 gr flour
• 70 gr butter
• 1 egg
• 2 pieces of chicken legs
• 100 gr carrot
• 50 gr scallions
• 4 pieces of shallots
• 2 pieces of garlic
• 15cc sweet soy-sauce
• 200 gr bread crumbs
• salt

Direction:

1. Mix 1/2 of the egg with flour and butter
2. Form thin layer of squares - for wrappers
3. Remove the bones from the chicken legs, cut into small pieces
4. Skin carrots, boil until half done, and cut into
5. Tiny pieces. Cut scallions into tiny pieces.
6. Grind shallots and garlic.
7. Heat pan with butter. Put in shallots and garlic.
8. In a couple of minutes, put in chicken
9. Stir a little bit, and put in carrots, scallions
10. Mix evenly.
11. Add salt and pepper to taste, add sweet soy-sauce.
12. Cook until chicken is done.
13. Put 1 spoon of the result above into each square.
14. Wrap it.
15. Dip it in the 1/2 egg left, pour flour.
16. Heat oil in a pan.
17. Deep fry the risoles on medium heat until golden brown.
18. Serve with hot chili pepper
19. Read More >>

Klepon Cake Recipe

picture of http://tradisi.blogsome.com

Ingredients:

• 300 gr sticky rice flour
• 30 gr sagu
• 8-10 suji leaves
• 150 gr brown sugar
• 300 gr coconut.

Direction:

1. Grind suji finely, mix water. Shred coconut
2. Mix flours, add suji and a little water.
3. Form balls, put brown sugar inside
4. Boil until done
5. Sprinkle with shred coconut
6. Read More >>
   

Fresh Vegetable Saute (Kalimantan)

Ingredients:

• 1 Tablespoon Olive Oil
• 3 Medium Shallots — sliced
• 1 Clove Garlic — sliced
• 1/4 Teaspoon Shrimp Paste
• 1/2 Cup Corn
• 1 Cup Bean Sprouts
• 1 Cup Cabbage — shredded
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Sugar
• 1 Medium Tomato — chopped
• 1 Teaspoon Tamarind — dissolved in
• 2 Tablespoons Water
• 1/3 Cup Water

Directions:

1. Heat oll in skillet stir fry shalots, garlic, shrimp paste, corn, sprotus and cabbage 2 minutes
2. Add salt, sugar, and stir fry 2 minutes
3. Add remainign ingredients and fry 3 minutes Serve over rice.
4. Read More >>