Bone Pindang Palembang

Ingredients :

• 1/2 kg of cow bone
• 1/2 pineapple young
• 6 spring onions
• 6 cloves garlic
• 11 red chilies
• 4 pieces of whole red chilli (optional)
• 2 cm laos
• 2 cm ginger
• 1 cm turmeric
• 1 block paste sachet
• 3 tbsp tamarind water
• salt to taste
• sugar to taste
• sufficient water
• oil to taste
• soy sauce to taste
• 1 stalk lemongrass
• 3 sprigs of basil leaves

How to make :

• Take 1/4 pineapple, grated. Then smeared on a cow bone, with salt. Enter in a sealed container. Store in the refrigerator it for at least 2 hours.
• Puree onion and garlic, red pepper. For galangal, ginger and turmeric quite crushed.
• Boil water with salt, boiled cow bones. Sauteed lemongrass, galangal, ginger, turmeric until fragrant, put chili and onion that has been refined. Stir-fry until it changes color n greasy. Then enter into the stew of cow bones.
• Add sugar, sour water, soy sauce, cayenne intact, shrimp paste. Cook until soft cow bone
• Cut the rest of the pineapple, insert it into the stew bones. Enter the basil leaves. Stir briefly, taste tests.
• Serve with warm rice and chili paste, yuumm ...

Manado Porridge

Ingredients :

• 150 grams of rice
• 1 bunch kale / spinach quotation and siangin
• 100 gr pumpkin
• 1 piece of corn
• a handful of basil
• 3 seeds lemongrass
• 3 cloves garlic
• salt to taste and flavoring
• complement fried anchovies and sauce tomato paste

How to cook :

• Puree garlic and salt. Set aside
• Cook the rice with approximately 1000 ml of water. Enter a pumpkin and corn comb. Cook until it becomes mush smooth. If less water add warm water.
• Add the garlic finely and lemongrass. Stir and enter flavoring and salt. Sample
• Finally enter vegetables. Kale and basil, Stir briefly lift, serve with complementary.

Habang Chicken Typical Kalimantan

Ingredients :

• 8 cloves garlic
• 10 dried red chilies
• 2 tablespoons toasted coriander
• 2 flower comb / dullness
• 1 finger cinnamon
• 1/2 nutmeg
• 1 vertebra ginger
• 4 cloves segments
• 4 cardamom seeds
• sugar and salt to taste
• 1 whole chicken fried
• 5 eggs poached duck
• 8 spring onions
• 50 grams of brown sugar fine comb
• 500 ml water

How to cook :

• Puree all ingredients, except cloves, cinnamon and flower combs. Saute the ingredients until fragrant, put eggs, chicken cloves, cinnamon, and flower combs. Add the salt, brown sugar Cook until thick and pervasive

Rendang Typical Western Sumatra

Material :

• 500 grams of beef, cut into 10
• 600 ml thick coconut milk, from 1.5 coconuts
• 300 grams of baby potato
• 5 tablespoons cooking oil
• 300 ml water

Ground spices :

• 10 pieces of red pepper slices
• 6 eggs under the red
• 3 cloves garlic
• 3 cm turmeric
• 3 cm ginger
• 3 cm galangal
• 1 tablespoon salt

Condiments :

• 1 sheet turmeric leaf
• 1 stalk lemongrass
• 2 eggs kandis acid

How to make :

• Saute the ingredients until fragrant, put the meat, stir until it changes color. Enter turmeric leaf, lemongrass, and kandis acid. Stir gently.
• Pour the water and enter the baby potato. Cook until the water is shrinking. Stir gently occasionally.
• Enter the coconut milk and cook over medium heat. Leave until the meat is tender, the sauce was dry, and oily. Remove and serve.

Beef Satay Ungaran

Material :

• 350 grams of meat has in, cut into 11/2 cm 11 / 2 cm
• skewers

Ground spices :

• 6 red onions
• 3 cloves garlic
• 1 tablespoon fried peanuts
• 1 teaspoon coriander
• 2 eggs hazelnut roasted
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons cooking oil

Peanut sauce :

• 150 grams of peanut skin, fried
• 2 pieces of cayenne pepper
• 3 pieces of red pepper curls
• 3 cloves of garlic fried whole
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 300 ml water

Complement :

• 400 grams of white rice
• 3 spring onions, sliced
• 8 pieces rolled green pepper, sliced
• 2 tablespoons fried onions for topping

How to make :

• Marinate chicken with spices. Let stand 30 minutes. Puncture and needles in puncture satay.
• Grilled over the coals until cooked.
• Peanut sauce, chili grind, curly red chili, and garlic fries. Enter the beans a little bit while pulverized.
• Add soy sauce, salt and brown sugar. Pour the water a little bit. Stir well.
• Serve skewers along with the peanut sauce and complementary.

Typical Rabeg Banten

Ingredients :

• 250 grams of goat intestines, washed thoroughly and cut into pieces
• 350 grams of mutton
• 4 cm ginger crushed
• 200 grams of goat liver
• 4 kaffir lime leaves
• 3 stalks lemongrass, crushed (white part only)
• 4 cm ginger thinly sliced
• 10 onions were sliced thinly
• 5 tablespoons soy sauce
• 1 fresh red tomatoes
• 2 teaspoons fine salt
• 2 tablespoons brown sugar, finely combed
• 8 pieces of cloves
• 1 ½ teaspoon ground pepper
• ½ nutmeg
• 4 cm cinnamon
• 5 tablespoons
• 300 ml water

How to Make :

• First boiled first intestines, liver, lamb with lemon grass, ginger and lime leaves until tender. Then remove and set aside. Then cut, shaped according to your taste.
• Mixed bowel and mutton along with ginger, onion, tomatoes, brown sugar, soy sauce, cloves, pepper, nutmeg, cinnamon, and water. then cook using pressurized medium flame until all ingredients are absorbed and shrinking water. Enter cooking oil and then continue cooking, stirring until evenly and cuisines ranging greasy. Subsequently appointed cuisine prepared and served.

Fish Cork West Typical Kalimantan

Material :

• 2 fish cork, select the size of the medium
• 3 tablespoons oil for sauteing
• 1 tsp salt
• ½ lemon, take the water

Ground spices :

• 5 red onions
• 2 cloves of garlic
• ½ teaspoon shrimp paste fuel
• 2 cm turmeric
• 5 curly red chilies
• 1 tsp salt
• ½ tsp seasoning

Complement :

• 4 large green chilies, sliced oblique
• 2 tomatoes green
• 150 grams of spinach, chopped
• 300 grams of boiled cassava, cut into pieces
• 2 stalks lemongrass, crushed
• 8 pieces long beans, cut into pieces
• 2 cm galangal, crushed
• 400 ml water

How to make :

• The first step wash fish cork, then cut into 2 parts. Then mix with lime juice and salt, set aside some time to sink in. After approximately permeated fuel until fragrant and slightly dry. Try not to get burnt. Set aside.
• Furthermore, saute ground spices and sliced green chillies, galangal, lemongrass, and green tomatoes until fragrant and ripe. Next enter the kale pieces, boiled cassava and beans.
• Then add water and boil.
• Finally enter the cork fish that have been burned and bring to a boil once again, Lift.