Fried Taoco

Fried Taoco

Ingredients:

• 500 gr beef (tetelan)
• sufficient water
• salt to taste
• 6 tablespoons cooking oil
• 12 red onions sliced
• 4 cloves of garlic sliced
• 50 gr taoco
• 1 cm galangal crushed
• 1 bay leaf
• 2 stalks lemongrass crushed
• 600 cc coconut milk from a big coconut
• 40 eyes of sliced ​​pete
• 150 g green pepper, sliced
• 50 grams of red pepper, sliced ​​into pieces
• 50 grams of cayenne pepper, left whole
• 4 plum tomatoes, thinly sliced

How to cook:

1. Boil the meat in enough water, also add a little salt. Once it soft, removes meat and cut into pieces of meat according to taste. Measure the broth as much as 500 cc, set aside
2. Heat oil and saute onion and garlic until fragrant. Enter taoco, ginger, bay leaves and lemon grass. Stir it then insert a row banana, green chili, red chili, cayenne pepper and tomato.
3. Stir in coconut milk, stirring constantly so it does not break. Once it boiling reduce the flame.
4. Continue cooking until all ingredients are cooked and oily coconut milk

chili seasoning tempeh bake

chili seasoning tempeh bake

ingredients:

• tempeh cut into 2 pieces
• 2 bay leaves
• 1 vertebra finger ginger, crushed
• 200 ml of coconut water
• 1 tablespoon cooking oil
• Puncture satay

Seasonings:

•   2 cloves garlic
•   4 pieces of red onion
•   1 tablespoon coriander
•   6 red chilies
•   2 teaspoon salt

How to cook:

•   Cook the coconut milk, bay leaves, ginger and spices
•   Enter the tempeh and cook until boiling and seasoning to absorb. lift up after 4 minutesboiled
•   Bake the tempeh who has been stabbed like satay until fragrant and golden brown
• enjoy it

RENDANG PARU (LUNG)

Rendang is Indonesian food. It is exactly Sumatra's food.
Basicly, it made of meat boiled along with spice.

Ingredients:

• 1.5 kg of lung
• Cooking oil
• 200 grams of beef liver, finely chopped
• 5 pieces kandis acid
• 3 kaffir lime leaves
• turmeric 2 bay leaves
• 2 stalks lemongrass crushed
• 2.5 2.5 liters of coconut milk

Seasoning mashed:

• 150 gr minced chili
• 7 cm galangal
• Salt to taste
• 5 cm ginger

How to cook:

• Boils lung for half an hour, then remove and cut into thin slices the size of 3x5 cm. Drying the sun heated up a bit dry.
• Fries lung in hot oil until cooked and dry.
• In the meantime, cook the coconut milk, lemongrass, turmeric leaves, kaffir lime leaves and tamarind kandis with spice paste to a boil, then reduce the flame.
• Cook until thick and oily. After that, enter the liver that has been finely ground. Stir until cooked, then fried into it enter the lungs.
• Continue cooking until all ingredients are colored black and ripe.

SOURY SNAPPER FISH

This time I would like to write about how to cook a snapper fish combine with star fruits which will give a sensational taste.

Ingredients (for soup sour snapper):

• snapper fish
• Star fruit
• Serai
• citrus leaves
• Ginger
• Lemon
• Basil

How to make:

• Braise the  fish snapper with ginger and lime to remove the fishy smell until half-cooked
• Cook with spices that have been prepared

DISH OF TEMPEH (SEMUR TEMPEH)

Ingredients:

1. Good 300 grams of tempeh, diced and fries them half done.
2. 5 grains of red onion thinly sliced
3. 300 ml thick coconut milk
4. 10 pieces of cayenne pepper
5. 1 cloves
6. 1 / 3 grains of nutmeg
7. 3 cm cinnamon
8. 1 tablespoon fried onions
9. Cooking oil for sauteing

Seasoning mashed:

1. 3 cloves garlic
2. 2 eggs hazelnut
3. 1 cm ginger
4. Salt & javanese sugar to taste

How to make:

1. Saute onion until wilted. Enter the spices, stirring until fragrant
2. Enter tempeh, cayenne pepper, cloves, nutmeg, cinnamon, stirring until fragrant
3. Pour the coconut milk, cook until sauce thickens and oily, stirring occasionally so that coconut milk is not broken
4. Enter sugar, salt & soy sauce, and cook until cooked
5. Lift & sprinkle fried onions on top