Pangsit

Wonton (Pangsit) is food in the form of minced meat wrapped in flour sheet. Once boiled briefly, dumpling usually served in soup. Apart from boiled, fried dumplings with cooking oil is also a lot to like crackers. Dumpling (wonton), including one type of dim sum.

Content is generally made from shrimp dumplings, pork, or vegetables. In Indonesia, the content is mainly made from shrimp dumplings or chicken and shrimp mixture with the addition of ginger, onions, or chopped garlic. Seasonings for the content of dumplings can be soy sauce, oyster sauce, and sesame oil.

Dumpling skin made from wheat flour dough, water, and salt. The dough is thinned and cut into pieces sized square. In addition can be made yourself, dumpling skins can be purchased in packs containing 10 to 20 sheets. When making dumplings (not know meatballs), used as a wrapper dumpling skin mincemeat.

In Indonesia also known as fried dumpling skin without content. Various Indonesian food using dumplings, for example: dumpling soup, fried dumpling, fried dumpling soup, noodle dumplings, and noodles cwie. In the dumpling noodle soup dishes, dumplings are often served separately in small bowl.

MATERIALS:
- High protein wheat flour 500 grams
- Tapioca Flour / starch 50 grams
- Hens 3 eggs
- Water chi 10 ml, ready to use
- 10 ml fish sauce
- Cooking oil 10 ml

- Water 50 ml
- Salt to taste
Mayonnaise:
- Water 3 liters of broth
- Salt 2 tablespoons
- Seasonings taste ¼ teaspoon
- Pepper powder ¼ teaspoon
COMPLEMENTARY:
- 100 grams of chicken meat, boiled, suwir-suwir

- 2 cloves garlic, minced
- 1 teaspoon pepper powder
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- Green mustard 3 pieces, cut into pieces, boil, set aside
HOW TO MAKE:
1. First batter: Mix some water with fish sauce, salt, water chi and cooking oil, stirring until blended.
2. Second batter: Beat eggs with remaining water until smooth. Add the dough first, then enter the wheat flour that is mixed with tapioca little by little while diuleni until the dough smooth.
3. Minced noodle dough with a rolling pin machines from biggest to smallest size gradually, and then remove the dough into noodles cutting machine, choose the size width while sprinkled with a little cornstarch. Do it until the dough runs out.
4. Boil noodles until the float, then remove and drizzle with cooking oil, stir and chill.
5. Complement: Saute garlic until fragrant, put the chicken broth and a little water and stir well. Enter the sesame oil, oyster sauce, pepper and salt, cook until done, remove from heat.
6. Sauce: Boil together all the spices broth to boil, remove from heat.
7. Arrange the noodles in a serving bowl, then add sauce and complement.
8. Serve.

Mie Ayam

Now noodle has become a staple food to the 2 after rice. It's a good idea if we could take this as the potential business opportunities to be extracted. Well, it's been a business that is still quite tempting to continue to be developed is the chicken noodle business.

How not, almost everybody likes this food. This business is easy to grow like mushrooms everywhere and still exist till now. But many have gone bankrupt because they can not have the traits that make consumers lured by noodles on offer.

Currently we can meet sales Noodles with many variations, there are also sold by using the carts, tents, stalls, or in restaurants. So no one if the number of competition in the sale of these noodles. Competition is indeed one chicken noodle business risks. Because almost all roads can be found these food merchants. To avoid competition do need some way to win a competition to entice consumers to come to your business.

Material:
1 / 2 kg chicken noodles (ready to be purchased in the market)
100 ml chicken Oil
100 ml soy sauce
300 g boiled chicken meat and cut into the box
3 tablespoons sweet soy sauce
2 tablespoons soy sauce England
Leaves 2 stalks chopped onion
Caisin, flavoring and fried onions to taste.

Spices that are:
3 cloves garlic
5 pieces of red onion
1 tsp Coriander
3 cm Turmeric
3 cm ginger
4 items Pecan

Broth Ingredients:
2 liters of water
1 / 2 kg chicken bones
1 teaspoon salt
1 / 2 tsp pepper powder

Method:
1. Broth: boiled water to boil, put chicken bones, cooked over low heat until aromatic broth. Add pepper powder and salt.
2. Saute the mashed ingredients until fragrant and cooked, put chicken, stir-fry until ingredients absorb into the chicken, add flavoring, stir fry briefly, remove, set aside.

Rujak cingur (cingur Salad)

Rojak cingur is one of the traditional foods that are easily found in the area of ​​East Java, especially Surabaya region of origin. In the Javanese word "cingur" means "mouth", this refers to the mouth or snout slices of beef are boiled and mixed into the dish. Rojak cingur usually consists of several kinds of sliced ​​fruits such as cucumbers, Krai (a type of cucumber typical East Java), bengkoang, young mango, pineapple, and added kedondong lontong, tofu, tempeh, and cingur bendoyo and vegetables such as sprouts / bean sprouts , swamp cabbage and long beans. All the material was mixed with a sauce or condiment made from processed shrimp paste, a little boiled water to dilute, sugar / brown sugar, chili pepper, fried peanuts, fried onions, salt and bananas thinly sliced ​​green beans that are still young (bananas klutuk). All the sauces / seasonings mixed with diuleg way, that's why rujak cingur also often called salad uleg.

Material:
· 50 grams of watercress, washed
· 50 grams of bean sprouts
· 75 grams kecipie (split leaf lengthwise)
· 100 grams Bangkuang
· 75 grams of cucumber
· 50 grams of young mango
· 75 grams of fried tempeh
· 100 grams of fried tofu
· 250 grams cingur (cow nasal cartilage) / skins / kikil beef, boiled
· Sambal paste

Method:
· Boiled water spinach, bean sprouts, and winged bean until cooked, remove from heat.
· Cut the cucumber, Bangkuang, young mango, fried tempeh, fried tofu and boiled cingur already cooked, set aside.
· Mix all ingredients in deep dish and sprinkled with chili paste. Stir until smooth. Ready to serve.

Bakso (Meatball)

Meatballs or meatball meat ball is kind of the most common in Indonesian cuisine. Meatball commonly made of a mixture of ground beef and tapioca flour, but there are also meatballs made from chicken, fish, or shrimp. In the presentation, meatballs usually served hot with clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. Meatballs are very popular and can be found all over Indonesia; from cart vendors to restaurants. Various kinds of meatballs are now many on offer in the form of frozen food sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or stamp suey.

MATERIALS BAKSO:
350 gr of fresh beef
50 g corn starch
100 cc of ice water
1 egg
4 cloves garlic
1 / 2 tsp pepper
3 tsp salt

Mayonnaise:
2 liters of water
600 gr knee cow / calf bone
6 cloves garlic
1 / 2 tsp pepper
2 stalks green onion, sliced
3 tsp salt

COMPLEMENTARY:
10 pieces of dumpling skin, fried
150 g wet yellow noodles
10 fried tofu, oblique, a little nick
Fried onions to taste
Sambal boiled

HOW TO MAKE:
1. Make meatballs: crushed garlic, pepper, and salt. Minced meat until smooth. Mix with corn starch, spices, eggs, and
ice water. Mix well with a slam-slam. Take 1 / 3 dough to filling out.
2. Boil water, then turn off the flame. Create Rounded meatballs are two kinds, one large and one small. Dip in boiling water. Do it until they run out.
3. Cook again until baksonya float, lift and drain.
4. 1 / 3 dough balls to include in the know. Steam for a while.
5. Make sauce: garlic puree, pepper, and salt. Boil water, boom
bu, and the bones, cook until boiling, strain. Sprinkle with green onion, remove from heat.
6. Prepare a bowl, good noodles, meatball, and know. Pour the sauce, sprinkle with green onion, and fried onions. Serve with fried dumplings and boiled sauce

Gado - Gado

Gado Gado is one food that came from Indonesia in the form of vegetables, boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced ​​egg and fried onions sprinkled on top and slightly fried chips crackers are also some that use shrimp crackers.

Gado-Gado can eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice

Gado-gado recipe
29 August, 2010

Gado gado gado gado Recipes
Gado-gado Recipes

Gado-gado Material:

* Lontong, 1 fruit
* Long beans, 50 grams, cut into 4 cm, boiled
* Col, 50 grams, roughly cut and boiled
* Leaf lettuce, 4 slices
* Sprouts, 50 grams
* Young Cucumber, 1 / 2 fruit
* Fried Tempe, 1 fruit, cut into squares
* Fried Tofu, 1 fruit, cut into squares
* Boiled Potatoes, 1 fruit, cut into squares
* Boiled chicken eggs, 1 whole, chopped 6 parts
* Shrimp crackers or chips to taste

Peanut Sauce:

* Fried Peanut, 30 grams
* Coconut milk, 250 ml
* Chili, 3 pieces, cut into pieces and stir-fry
* Garlic fries, 1 / 2 tablespoon
* Fried red onion, 1 tablespoon
* Acidic water, 1 / 2 tablespoon
* Salt to taste
* Sugar red comb, 1 / 2 tablespoon
* Paste, 1 / 2 teaspoon
* Salam leaves, 1 sheet

How to cook Gado-gado:

1. Peanut sauce: Puree the roasted peanuts, red onion, garlic and shrimp paste.
2. Add red chilli, mashed.
3. Enter your spices in a saucepan, add the other seasoning ingredients. Boil, stirring frequently until boiling and oily, remove from heat.
4. Arrange in a serving dish, rice cake, vegetables, tofu, tempeh, potatoes and eggs.
5. Pour the peanut sauce to taste. Add crackers or chips on top and serve.

For Gado-gado Serves 2

Gado-gado Tips:

* When cooking sauces, use low heat and continue stirring to keep warm at the bottom of the pan.
* Vegetables can be changed according to taste /
* Do not boil vegetables for too long to keep it crispy.

Pecel

Pecel is the typical food Madiun East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, Krai (a type of cucumber) or other vegetables are served with sauce doused pecel. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is, if a salad using mayonnaise as a topping, then use the sambal pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, garlic, tamarind, brown sugar and salt. Pecel often served with fried tempeh, peanut brittle peanut, dried shrimp peanut brittle, peanut brittle soy, or rice plates. Also pecel also usually served with warm white rice plus chicken or jerohan. How can the presentation of the plate or in a folded banana leaves, called Pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.


To present the a la Madison pecel Rice is at least there are 4 components that must be considered.

1. Sambal Pecel.
2. Vegetables: Kang, Cabbage, mustard, mung bean sprouts, cassava leaves, papaya leaves, Kembang turi, Leaf kenikir, Duah winged bean.
3. Complement: Srundeng, Sambal Matches / Dry Tempe, peanut brittle or plates, beans and basil leaves lamtoro, could also be added cucumbers.
4. Side dishes: fried Tempe, Empal Meat, fried chicken, fried eggs, depending on taste alone.

Sambal Recipe Pecel Madison

Cooking Materials:
- Â 300 grams of peanuts in cooking, mash until smooth may be neither.
- Â 4 pieces of red chilli
- Â 10 cayenne
- Â 5 cloves garlic
- Â 3 teaspoons shrimp paste
- Â 20 lime leaves, discard the bones leaves
- Â 2 teaspoon salt
- Â 80 grams sugar
- Â 10 grams tamarind, dip the glass-added 3 SDK eating boiled water
- Â 2 tablespoons cooking oil
(Sebaikya kencur not use because it will damage the flavor sauce that we make later on!)

Cooking Sambal Pecel:
1. Heat oil and saute the red pepper, cayenne pepper, garlic and shrimp paste until visible wilting.
2. Blend ingredients and stir lime leaves, salt and sugar.
3. Enter a bean that has been fried earlier. Stir until blended add boiled water and acid water, stirring until blended.

Kethoprak

Ketoprak is one kind of Indonesian food using a diamond is easy to find. Usually diamond sold using the stroller on the streets or on the sidewalk.

Its main components are know, rice noodles, cucumber, bean sprouts and can also be equipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of fried shallots. It can also be served with crackers or chips extra melinjo. Some versions include tempe and others as components.

Material:

* 1 piece of tofu
* 50 grams of bean sprouts
* 100 grams of rice noodles
* 2 cloves garlic
* 1 red chili
* 2 pieces chili sauce
* 50 grams of peanuts
* 1 tablespoon soy sauce
* 1 tsp fried onions
* 50 grams sago crackers
* 1 teaspoon tamarind
* Salt to taste
* Sweet soy sauce to taste
* Oil for mneggoreng

Directions:

* Fried know with enough oil until golden brown. Slices of fried tofu shaped dice.
* Bean sprouts washed and discard the roots. Boil bean sprouts until half cooked, remove and drain.
* Brewed rice noodles with hot water and drain.
* Java acid dissolved dengn 3 tablespoons water.
* Peanuts and fried sago crackers.

How to Make Seasoning Ketoprak:

* Peanut, garlic, red pepper and cayenne pepper pulverized / shear zones until smooth. Then add tamarind water, salt and soy sauce.
* Dilute with a little water and stir until evenly distributed.

How to Serve:

* Put in a dish, tofu, bean sprouts and bihum, then flush with the marinade, sprinkle with fried onions and sago crackers on top.

For 1-2 people.

Tempe Penyet

Tempe Penyet is the typical food from East Java Indonesia. These foods are made from tempeh, marinated in broth seasoned with salt and coriander. Tempe is then fried and served with chili sauce after cooking. Penyet name comes from the Javanese language, which means "pulverized". This refers to the tempeh is a little crushed and pulverized with sauce before serving.

Material:

* 150 grams tempeh, fried
* 2 large red chilies
* 8 pieces red chili sauce
* 2 tsp shrimp paste cooked
* salt to taste
Mengkal * 1 tomato, sliced
* 1 tsp lemon lime
* basil leaves to taste

Directions:

1. Use a mortar and pestle and mortar, coarse ulek large red chili, chili sauce, shrimp paste, and salt. Add lemon and tomato slices mengkal and stir well.
2. Tempe penyet above until flat.
3. Serve with basil leaves.