Banak savory goulash
Material:
10 onions
3 cm turmeric
1 cm ginger
1 cm galangal
1 tablespoon ground pepper
750 cc coconut cream from a coconut
1 stalk lemongrass, dimemarkan
1 / 2 turmeric leaveseach of acid kandis
salt to taste.
Method:
1. mangkokan finely cut leaves and so squeeze with a spoon
salt. Let correspond about 5 minutes, then wash with water until
net. Drain.
2. brain enter into boiling water briefly, then remove from heat. peel
arinya and discard the vein then blood slowly-thick brain slices
2 cm, a square 4 x 4 cm. Allow.
3. gerus onion, turmeric, ginger, galangal, and salt until smooth then
enter into the coconut cream. Also provide information on ground pepper into it.
4. These cooking spiced coconut cream with lemongrass and turmeric leaves her flip-flopscoconut cream so that is not broken.
5. after the coconut cream boils, put the leaves into it mangkokan,
add kandis acid, and pieces of the brain, and cook until boiling. reduce heat
and cook until cooked through and coconut oily brain.

Soto from PADANG
Material:
1 lb beef (beef round)
2 baking potatoes, fried pieces kecil2
1 pack of Soun, hot water soak briefly
celery leaves, finely sliced
fried onionssoy and vinegar to taste
2 bay leaves
salt and pepper to taste
Spices that are:
1 / 2 medium onion
5 cloves garlic
2 eggs nutmeg
chili grind
Method:
1. 1-inch-thick slices.
2. Boil meat in water to taste with salt and bay leaves until
half-baked.
3. Meanwhile, heat 2 tablespoons oil, saute the spice
refined until it smells fragrant. Enter this into the pot of meat stir
and cook until meat is cooked. If the water is reduced can be added
water.
4. Lift the meat and so fried until dry (low heat).
Menghidangkannya:
1. Set Soun, potatoes, fried meat that has been cut in thin slices, celery and onions
cooking in a bowl.
2. Give soy and vinegar, then flush with warm soup broth.
3. Eaten with warm rice crackers who sprinkled red and fried onions.

SWEET martabak from BANDUNG
Material:
300 gr flour
75 gr sugar
3 eggs, stir briefly
500 cc of warm milk
5 grams instant yeast
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
Method:
1. Mix dry ingredients, dry-
2. Add the eggs, mix well
3. Pour the warm milk, stir well. Cover with towel
4. Let stand until dough is fluffy, about 2 hours
5. Cook in a non-stick skillet (if possible heavy pan) over medium heat.
If new holes are closed. If the fire can't be hot enough dough
perforated
6. Its contents can be varied with sesame, cheese, nuts or chocolate based
with their respective tastes

Lumpia from SEMARANG
Material:
20 spring roll skins ready lbr
Sonny scallions

Contents:
75 gr chopped shrimp
75 g minced chicken
300 grams of bamboo shoots, sliced lighters
100 g bean sprouts
1 stalk spring onion, thinly sliced
2 tbsp soya sauce
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
1 tsp sugar
1 eggs, beaten off
Cooking oil
Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 cloves shallots
1 / 2 teaspoon salt
1 / 4 tsp pepper powder
Pickle, stir:
150 g cucumber
10 chilli pepper
1 tablespoon granulated sugar
1 / 2 teaspoon salt
1 teaspoon vinegar
Sauce:
2 cloves garlic, minced
50 gr brown sugar
150 ml boiled water
3 tbsp corn starch, dissolve
1 / 4 teaspoon salt
1 tablespoon cooking oil
Method:
1. Create content: heat oil, saute ground spices until fragrant, enter the chicken
and shrimp, stirring until the color changes. Add bamboo shoots, bean sprouts, green onions,
sauce, salt and pepper, stir, and cook until crispy. Enter the beaten eggs,
stir and cook until crispy, remove, let cool.
2. Take a sheet of spring roll skin, give 1 tablespoon dough content, then fold both ends
Roll and glue it with egg white.
3. Heat oil, fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat oil, saute garlic until wilted, add water and
salt, boil until boiling, put corn starch solution, stir, cook
until boiling and thickened, remove from heat.
For eight fruit

Batagor Bandung
Ingredients:
Baso tofu and fried dumplings:
5 Pieris brassicae fruit out, cut diagonally to form triangles
10 pieces of fried dumpling skin
200 grams prawns, peeled, chopped
100 grams chicken, chopped
1 egg
7 tablespoons cornflour / tapioca
3 tablespoons sesame oil
1 stalk spring onion, finely chopped
Salt to taste
Peanut sauce:
200 grams fried peanuts and finely chopped or pindakaas / peanut butter
4 pieces of red chilli seeds removed, delve pieces and fried,
mashed
1 teaspoon sugar
1 teaspoon vinegar
Salt to taste
Enough water
Method:
1. Dredging complete the dough to make room for meatballs.
2. Beat eggs, enter the shrimp and chicken that accepts been chopped, starch, oilbenniseeds, salt and sliced scallions.
3. Stir well until the dough can be formed.
4. Enter batter into the idea that accepts been dredged contents. For the dumplings, takea bit dough, place it in the midst of dumpling skin, then to the four corners of the skin
dumplings together and bent out.
5. Heat the oil in a saucepan or frypan. Fried tofu and dumplings
in hot oil until light golden brown and cooked. Time
fry, tofu and dumplings should be completely submerged in oil
(French-fries).
6. Peanut sauce: Mix peanut that accepts been mashed or fried
pindakaas / peanut butter with deep-fried red chilies that have been sugar
sand, vinegar, salt and water.
7. Heat briefly to the boil and thickens.
8. Batagor and Serve hot dumplings with peanut sauce, sweet soy and
lime.
For 10 fruit and 10 fruit dumplings batagor.

Condiment us FOR SOUP IGA
Material:
3 tablespoons cooking oil
2 tablespoons minced chili
1.5 red-ripe tomatoes, medium size, cut each fruit is divided five, press
(Only) crushed 4 purple onion*, puree 1 / 2
teaspoon lemon juice Salt to taste water
Ways:
Heat a frypan & oil over medium heat, then enter the chili mixture milled,purple onion*, tomatoes, salt, and stir in the pan briefly, then enter the orange juice
juice (if you like add a small pinch block magie broth), stirring constantly until
cooked, until the oil turns red.
Note:
1. This is as is with chili sauce for chicken pop.
2. I use a pot that is the pot with a diameter of + / - 25 cm
3. The end result is a pot full of soup.

Karedok Jakarta
Material:
3 pieces long beans, delve pieces 2 cm
30 g cabbage, thinly sliced
50 g bean sprouts
4 lettuce leaves, thinly sliced
4 leaves basil stems
1 / fruit cucumber, seeded and diced fruit
1 / 2 tsp onion
25 grams of fried chips
1 tablespoon lemon juice
Spice nut
250 grams fried peanuts
2 red chilies
3 cm kencur
2 cloves garlic
1 / 2 teaspoon salt
1 teaspoon brown sugar
2 tbsp tamarind water java
How to make:
Blend the peanut flavor. Combine beans, cabbage, lettuce, cucumber,
and basil leaves with smooth flavor. Add lemon juice and stir well.
Serving: Karedok move to a plate, sprinkle fried onions basil dams.