MEAT Soto From Madura
Material:
500 gr beef Brisket
1 liter water
2 medium-size stalks broke, sliced
2 stalks celery, knot
6 hard-boiled eggs
1 tablespoon beef broth powder
2 tsp salt / to taste
1 tsp sugar / tasteoil for sauteing
Spices:
4 cm ginger
3 cm turmeric
7 purple onion*, sliced and stir-fry
5 cloves garlic, sliced and stir-fry
75
5 para hazelnut
Complement:
soy
Lemon
Prawn crackers
Topping:
Fried shallots
Celery, chopped fine
Chili stew:
2 red chilies, sliced
Sesue cayenne slera
3 para hazelnut
Salt to taste
How to Make:
1. Boil water, insert the meat. Boil until half cooked, drain meat.
2. Let the broth over low heat. Cut a single bite-sized meat, allow.
3. Panasin oil, saute ground spices until fragrant and cooked. Pour into pieces
meat, stir well.
4. Pour into stir into the broth with a dropped egg. Season the beef broth, salt,
sugar & celery.
5. Cook until the meat started to tender (if the sauce is less, add the water (hot).
6. Enter unhampered leaves, cover tightly until it is cooked. Remove and serve.
7. Sauce: Boil all ingredients except salt. Drain and puree with salt,
give 2-3 tablespoons chili boiling water, stir well.
8. Presentation: Drain the eggs and barge in half. Put some meat on
kecil2 bowl, put eggs, flush with the sauce. Sprinkle celery & onion.
Serve with soy, soy, lemon & chilli placed
separate, complete with warm rice & prawn crackers.
9. Tip: If you want more inoffensive, replace meat with 400gr 200gr fleshy tulang2
(Eg, ribs, oxtail). If guns abstinence innards, replace meat with a 300gr
jerohan cow (intestines, tripe, lung, spleen). Innards Boil until half cooked,effluent (to reduce fishy & oxalate content) and so combine with meat,
prescription if appropriate.

Of Soto Betawi
Material
2 liters of water
500 gram rib
250 grams Brisket
2 bay leaves
1 stalk lemongrass, crushed
Half and toasted coconut puree
One eye java acidic
8 belimbinh wuluh fruit, split into two parts
Spices that are:
1 teaspoon coriander
1 / 2 teaspoon cumin
8 para hazelnut
3 pieces of red chilli
8 pieces purple onion
4 cloves garlic
1 turmeric knuckles
One vertebra ginger
One vertebra galangal
1 teaspoon brown sugar
Salt to taste
How to Treat:
1. Boiled Brisket and ribs until tender.
2. Stir-fry ground spices until fragrant.
3. Enter a bay leaf, and lemongrass, stir well. Pour in the boiling ribs.
4. Enter toasted coconut, starfruit and tamarind wuluh java.
5. Cook until cooked through and sauce thickens. Remove and serve warm.

Soup KIMLO
Material:
1 pigeon breast ptng
10 pcs fish cake*, halved
10 pcs beef meatballs, halved
10 pcs mushroom, warm water soak, drain
10 pcs mushroom, halved
50 g beancurd, warm water soak, drain, slice width 3 x 5 cm
15 pcs dried banana blossom, conclude
2 pcs carrots, sliced 2 cm thick spherical
2 liters chicken broth / water
1 teaspoon garlic powder
salt, pepper and seasonings to taste
How to make:
Boil pigeon breast* in broth until half cooked. Remove and delve cubes. Enter
back into the broth and bring around a boil again. Enter adequate to two kinds of meatballs
floating balls. Enter beancurd, mushroom, mushroom, and carrots.
Cook until boiling. When the water is less, can be added again. Insert garlic
white powder, salt, pepper, and seasonings and icipi taste. Lift and
serve with fried chips.

Clear Annona muricata
Material:
1 chicken, delve 20 sections
100 grams peas
200 grams of carrots, barge in oblique
2 leeks, delve 2 cm
7 vegetables carambola, delve 2 cm *)
1 tablespoon salt
1 teaspoon pepper
3 tablespoons cooking oil
1 ½ l water
Sliced Marinade:
2 tomatoes
3 cloves garlic
6 purple onion*
Method:
Stir-fry slices until fragrant spices. Add chicken, stirring until change
warna.Tuang water and boil. Add the carrots, carambola and vegetables, salt, and
pepper. Cook until chicken is tender. Enter the peas and scallions. Let
briefly and so lift.
description:
*) If not obtained ridley vegetables can be substituted by lemon juice from 2
fruit 4 tbsp lemon juice or vinegar.

TEMPE Captain Cook salad seasoning
Material:
300 gr tempeh, diced 2 cm, dry fried
Lbr two lime leaves
1 stalk lemongrass, crushed
500 ml thick coconut cream
1 tbsp tamarind water java
1 teaspoon salt
2 tsp brown sugar sliced
2 tablespoons cooking oil
Refined:
5 cloves shallots
5 red chillies
3 BTR hazelnut
1 cm galangal
1 cm turmeric
Method:
1. Heat oil, saute ground spices with lime leaves and lemongrass
until fragrant.
2. Enter fried tempeh, stirring until blended.
3. Pour the coconut cream, bubuhi salt, brown sugar, and tamarind water and cook until thick.
For 6 people

YELLOW seasoning to macropomum
Material:
500 grams of fish pomfret
2 small bunch basil leaves
1 lemon
1 tablespoon cooking oil
Subtle Seasonings:
5 onions
2 cloves garlic
3 cm turmeric
5 para hazelnut
How to Make :
1. Clean the fish, wash, and make scratches on the fish. Give lime juice.
2. Stir-fry until fragrant spices.
3. Enter the fish and add water.
4. Enter the basil leaves and cook until cooked.
Serves 6

Tiny sea fish in BOTOK
Material:
300 g of youngish coconut, peeled, grated
50 g wet anchovies, rinsed
50 g petai china
5 pieces of green pepper, sliced thin oblique
5 carambola vegetables, thinly sliced crosswise
5 bay leaves, delve pieces
banana leaf
Refined:
6 purple onion*
4 cloves garlic
45
1 cm galangal
1 teaspoon brown sugar
1 teaspoon salt
Method:
1. Stir all ingredients together until blended.
2. Add the ground spices. Stir well.
3. Put each 1-2 tbsp of coconut mixture on top of for each one of banana leaf. Give for each one of
bay leaf.
4. Wrap the form of piles, with a stick pin.
5. Steamed in a hot steamer for half-hour until cooked.
6. Lift. Chill.
For 10 pack