Soto from the Kudus City
Material:
1 chicken, halved
1500 ml water
3 cloves garlic, thinly sliced
3 cm ginger, crushed
2 stalk lemongrass, white part and crushed
3 tablespoons cooking oil
Refined:
5 pieces of purple onion
1 teaspoon whole coriander
½ teaspoon whole peppercorns
2 cm turmeric
salt
Complement:
3 tablespoons fried onions
50 g bean sprouts
1 stalk celery, thinly sliced
Bh 1 lime, sliced 4
3 tablespoons soy
How to make:
Saute garlic until fragrant, put spices, ginger, and lemongrass, stir
until ripe. Enter the chicken and keep stirring till the chicken changes color. Pour
water. Cook until chicken is cooked over medium heat. Remove chicken from pan and
fried until crispy. Torn chicken and arrange in the bowl along with complementary
other. Pour sauce on top and serve.

Delicious nagasari BANDUNG
Material:
125 grams of rice flour
10 grams of tapioca starch / leveling compound
125 gr sugar
GRM 250 liquid milk
200 grams of thick coconut cream
salt
banana horns
Whitening ½ tsp (optional)
HOW:
rice flour with coconut cream & sugar diadonin warm liquid,
then cook over the fire until cooked.
Remove and let cool until ½.
Enter the leveling compound and thick coconut cream, stirring until blended.
And wrapped with banana leaves.
The center inclined a banana.
steam for quarter-hour.

Fresh Soun Rujak
Material:
100 gr dry Soun, pour boiling hot water, drained
200 gr potatoes, steamed, delve 1 x 1 x 1 cm
300 gr know, fried pieces of 1 x 1 x 1 cm
100 g bean sprouts
100 g cucumber
100 grams of salad plate*
1 teaspoon salt
50 gr sugar
1 tbsp vinegar
200 ml boiled water
Refined:
10 Capsicum annuum longum
2 red chillies
50 gr dried shrimp
4 cloves garlic
Method:
1. Mayonnaise: Mix spices, salt, vinegar, sugar and boiled water, stir well.
2. Presentation: preparing a bowl, put lettuce, Soun, potatoes, tofu,
cucumbers, pour the sauce, stir well. Serve immediately.
For 4 people

LOTIS Purwokerto
Material:
5 pcs pink water
400 g mango mengkel
250 gr papaya mengkel
250 grams yam
250 g pineapple
250 g cucumber
Refined:
3 red chillies
4 chilli pepper
1 teaspoon shrimp paste
1 teaspoon salt
250 gr brown sugar
1 teaspoon tamarind
Method:
1. Peel all fruit, wash and thinly sliced, arrange in serving dish.
2. Puree the red pepper, cayenne pepper, salt, shrimp paste, after fine sugar enter
red and tamarind water, grind flat. Set aside.
3. Serve fruit and spice.
For 6 people