Boil tempe in coconut water together with galangal, Salam Leaf (Eugenia polyantha), garlic, Corriander Seeds, sugar, salt until the water run out. Finally, add the oil and stir for a moment, lift it and ready to serve.
Timlo is a type of soup from Solo, Central Java. It has various compositions, like sliced fried chicken, sliced sausage, thin noodles, sliced chicken’s stomach and liver, pindang of egg. Timlo seems brown, because it used soya sauce. Timlo also known as food that created from an interaction between Indonesian and Chinese. Timlo has sweet taste from a delicacy that combined with soya sauce.
Timlo always served in hot, because as soup in common, we will get the delicious taste when it served hotly. Recently, anyone can also make their self combination of timlo, depend on their taste and culture, particularly for the cuisine businessman.
Ingredients:
5 bars of sausage
5 pieces chicken’s stomach and liver
350 ml of water
2 pieces of garlic
½ teaspoon of salt
½ teaspoon of black pepper powder
1 cm of ginger, pounded
2 pieces of lime leaf (in Indonesia : Jeruk Sambal / Citrus ambluycarpa)
Ingredients of gravy:
1.500 ml of water
200 gram of Chicken Meat
2 pieces of garlic, tiny sliced
3 pieces of red onion
1 bar of leek, cut into 1 cm per pieces
2 teaspoon of salt
½ teaspoon of pepper powder
½ teaspoon of refined sugar
2 teaspoons of salty soy sauce
Ingredients of Sambal Kecap:
10 small chili
50 ml of soy sauce
Supplement:
2 egg pindang
2 table spoons of fried red onion
Boil the chicken’s stomach and liver, garlic, salt, pepper powder, ginger, lemon leaf. Leak, and slice it.
Boil chicken meat, and then slice it. Boil again. Fry the sliced red onion and garlic, and pour into chicken gravy together with salt, pepper powder, sugar. Finally, pour the sliced leek.
