WHITE warm Yogyakarta
Material:
1 kg of jackfruit, cut into 5x5 square, 3 cm thick
Lbr 4 bay leaves
1 cm galangal, smashed
750 ml of liquid milk
500 ml thick coconut milk
Refined:
10 shallots
7 cloves garlic
10 BTR hazelnut
1 tablespoon coriander
salt
a little sugar
Method:
Boil the jackfruit with melinjo leaf, spice paste, bay leaf and
liquid galangal in coconut milk until soft jackfruit. Enter a thick coconut milk and
bring to a boil while stirring occasionally. Take care not to jackfruit destroyed.

PAPAYA FOR VEGETABLE VEGETABLE lontong
Ingredients:
Small size papaya, grated coarse
1 potato, diced small
10 rods long beans, sliced smallcoconut cream from 1 coconut (about is the number)
Spices:
4 cloves garlic,
6 pieces purple onion
3 grains of walnut,
1 / 2 cm turmeric
6 large red chilies
Sufficiently dried shrimp
One vertebra galangal, keprek
1 stalk lemongrass, keprek
ginger, keprek
bay
sugar - salt to taste
Method:
1. Stir-fry ground spices until cooked. Enter keprek seasoning. Saute briefly.
2. Enter the ingredients into a watery coconut cream, stir briefly, add the vegetables.
3. Boil until cooked. Add sugar salt. Taste adequate to clog sense of
desired
4. Finally enter the thick coconut cream.

Gado-gado Jakarta flush
Material:
150 grams of cabbage, chopped, boiled ½ ripe
50 grams of bean sprouts, siagi, boiled ½ ripe
1 out of white fruit, fried
150 gram tempe, fried
1 piece of cucumber, diced
2 eggs, hard boiled
Leaf lettuce & Emping curly fries to taste
Peanut Marinade:
300 grams of peanuts, fried, mashed
500 ml coconut milk from a coconut
1 stalk lemongrass, crushed
Two lime leaves
4 tablespoons bottled tomato sauce
2 tbsp soya sauce
2 tablespoons cooking oil
1 tablespoon chicken flavor
Refined:
2 red chillies
5 cloves shallots
3 cloves garlic
2 cm kencur
1 teaspoon salt
Complement:
Leaf lettuce, tomatoes and poached egg
Topping: onions fried
Method:
1. Sauce: heat oil, saute ground spices until harum.Campur stir seasoning
with peanuts, coconut milk, lemongrass, lime leaves, tomato sauce, sweet soy sauce, and
the flavor of chicken, stir well, cook until boiling, remove from heat.
2. Boil vegetables until cooked, remove and drain.
3. Prepare the plate, arrange the vegetables, tofu, and tempeh. Pour the nuts or spices
Separate serve, sprinkle with fried onions. Complete with a poached egg and chips
fry and serve.

SHRIMP WITH TAMARIND bamboo shoot curry Young
Material:
- 1 stalk lemongrass, crushed
- 1-2 slices glugur acid / acid kandis
- 250 grams of shrimp without heads
- 500 grams of sour bamboo shoots (soak in water and a piece of red pepper to menguris
crowded around a small star or rice water for three days)
- 750 cc coconut milk from a coconut
- Salt and brown sugar to taste
Spices:
- 1 tbsp chopped galangal
- 10 red chilies
- 2 tsp turmeric chopped
- 7 red onions
Method:
1. Mix coconut milk with bamboo shoots, and smooth flavor. Stir and cook until
half-baked.
2. Enter lemongrass, tamarind, and shrimp. Bubuhi salt and sugar, cook until all
mature material.

Liwet CHICKEN RICE
Material:
2 tablespoons cooking oil
2 cloves garlic, finely chopped
75 gr onions, roughly chopped
250 gr pigeon breast, diced 1.5 x 1.5 x 1.5 cm
2 red chilies, seeded, sliced thin oblique
1 teaspoon curry powder
1 / 2 teaspoon pepper
750 gr rice
800 ml chicken stock
Topping:
2 leeks, thinly sliced
2 stalks coriander leaves, finely sliced
2 tablespoons fried onions
Method:
Heat oil in a saucepan, saute garlic and onion until fragrant.
Enter the chicken pieces, stirring until change color. Add chili
red and stir until wilted. Enter the rice, curry powder, and salt and pepper
stir until all mixed. Pour the chicken stock. Simmer until
cooked rice and dry soup. Lift. Serve with a sprinkle topping ingredients
thereon.

Soto from PEKALONGAN
Material:
750 grams of meat Brisket
3 cm ginger, crushed
3 stalks lemongrass, crushed
3 sheets of orange leaves
3 tbsp sweet taoco
2 tbsp soya sauce
1.5 liters of water
Refined:
6 large red chilies
8 shallots
6 cloves garlic
2 tsp salt and
1 teaspoon pepper
3 cm turmeric fuel
Complement:
fried onions, sliced celery, coddled egg* and fried chips, and lemon juice.
Method:
Boil the meat with ginger, lime leaves, lemon grass until soft, lift the pieces according to
taste, allow. Heat a bit oil, saute the spice paste, cut
taoco meat and soy, stir, knock back into the broth and
cook a minute, remove from heat. Prepare a bowl filled with soup complete with choppedcoddled egg*, fried onions, chopped celery and fried chips. Serve.

Kuhl Soto genus Polianthes
Material:
A village chickens
2 lt water
1 teaspoon salt
4 lime leaves torn
3 cm galangal, smashed
3 cm ginger, crushed
3 tbsp oil
2 tbsp soya sauce
1 teaspoon salt
2 stalk scallion delve 2 cm
3 tablespoons purple onion, fry, knead
2 tablespoons garlic, fry, knead
1 tbsp finely sliced seldri
100 gr Soun, hot water soak, drain
100 gr short bean sprouts, cleaned
Refined:
8 pcs shallots
5 cloves garlic
3 cm ginger
½ teaspoon pepper
¼ teaspoon nutmeg
Complement:
Fried chips
Red chili sauce
2 pcs lemon
Method:
1. Boil chicken, water, bay, lime leaves, galangal, ginger and lemongrass on top
medium heat until boiling and the chicken is tender. Remove chicken, strain broth and chopped chicken, allow.
2. Heat oil, saute ground spices until fragrant, pour the broth, soy and
salt, bring around a boil.
3. Suwir Add chicken, scallions, fried shallots, garlic
fries, tomatoes and leaf seldri, bring around a boil again.
4. Presentation: set Soun, bean sprouts in a serving bowl, pour the chicken stock,
serve with supplementary material.
For 6 people