Sayur Asem

Bahan
Kacang panjang 1/2 ikat potong potong sesuai selera
Daun so 1 ikat
jagung manis 1 buah potong potong
kacang tanah 1 gengam
labu siam 1 buah
asam mentah 1/2 sdt
air 500 cc
Bumbu yang di Haluskan
Bawang merah 4 buah
Bawang putih 1 buah
kemiri 2 butir
lengkuas 1 ruas jari
garam dan gula pasir secukupnya
Cara Membuat
air,bumbu yang dihaluskan,asam,lengkuas dimasukan dalam panci kemudian didihkan,setelah mendidih masukkan kacang tanah,kacang panjang,jagung muda,labu siam dan daun so,bubuhkan garam dan gula pasir secukupnya aduk rata hingga matang.
siap untuk dihidangkan

Bobor Bayem

Bahan
1 ikat bayam di potong potong
150 gr tempe potong dadu sesuai selera
1 lembar daun salam
1 ruas jari lengkuas dimemarkan
1 ltr santan dari 1/4 butir kelapa
garam dan gula secukupnya
Bumbu yang Dihaluskan
5 butir bawang merah
3 butir bawang putih
1/2 sdt ketumbar
1 ruas cari kencur
Cara membuat
didihkan santan,bumbu yang telah dihaluskan,tempe,daun salam,lengkuas yang telah dimemarkan dengan api sedang.
setelah tempe agak matang masukkan bayam,garam dan gula pasir aduk rata hingga seluruh bahan matang.
siap untuk disajikan

Tahu Bacem

Bahan
Tahu putih 10 biji
2 lembar daun salam
1 potong lengkuas dimemarkan
500 cc air
50 cc minyak untuk mengoreng
bumbu bumbu
1 sdt ketumbar
5 butir bawang merah
3 butir bawang putih
1 sdt garam
1/2 sdt asam
1 sdm gula merah
Cara membuat
Masukkan ke dalam panci air,daun salam dan bumbu yang telah dihaluskan aduk sampai tercampur rata.masukkan tahu,rebus sampai air habis dan tahu matang,panaskan minyak goreng didalam pengorengan,goreng tahu sambil dibolak balik hingga kecoklatan
angkat dan hdangkan dengan cabe rawit.

Galangal Fried Chicken (Ayam goreng lengkuas)

Ingredients:
1 whole chicken,cut up into 8 pieces
1 stalk lemongrass,bruised
2 salam/bay leaves
4 tbs. grated galangal (laos/lengkuas)
vegetable oil for deep frying
Spice-Paste ingrediens
3 cloves garlic,5 small shallots,3 candlenuts
1 tps.tamarind
2 tps fresh grated turmeric
salt and sugar to taste
Instructions:
marinade the chicken pieces with the spice paste.set in aside for 15-20 minutes so that the chicken absorb the spice flavour.
In a wok,mix the chicken pieces with salam leaves and lemograss. cook it with low head and cover the wok until the chicken is half done.if needed,add a little water.remove the chicken.
Heat lots of oil with medium high temperature for deep frying. Deep fry the chicken pieces until the chicken become brownish,drain and remove.
Serve it with the fried grated galangal on top of it

recipe from Mkitchen@melroseflowers.com

Madonese Style Grilled Chicken (ayam rica-rica)

ingredienst:
1 whole young chicken
1 lime
11/2 tsp. salt
5 tbs. vegetable oil
Coarsely ground the following ingredienst
8 red chilies
10 bird's eye chilies
2cm fresh ginger
1 stalk lemongrass take the white part only
2 kaffir lime leaves
2 tomatoes,cut up
Instructions
cut the chicken up into 2 or 4 pieces and then marinade them with 1 tbs.salt and lime juice and set it aside for about 30 minutes.
grilled the chicken on a barbeque grill or in an oven over moderate heat until half done.
heat 5 tbs. vegetable oil in a wok over medium high temperature.stir fry the grounded spice until fragrant.pour in the rest of the salt and lime juice.
brush the half done grilled chicken with the fried grounded spice.
grilled the chicken one more time until done while keep brushing the spice on the chicken until almost no spice left.
ready to serve.

recipe from mkitchen@melroseflowers.com

Kalasan fried chicken

ingredients:
1/2 part of chicken non broiler (1 piece of thigh & 1 piece of breast)
4 shallots,2 cloves garlic
1 tbs. palm sugar
2 lt.coconut water
salt and pepper to taste cooking oil as needed
instructions
grind shallots and garlic until fine
dissolves palm sugar in 1 tbs .of water
boil the chicken and the spices in coconut water,give salt and pepper to taste,then cook the chicken(close the pot) until the coconut water dries up
leak through the chicken,then fry until brown enough
ready to serve

recipe from mkitchen@melroseflowers.com

Lodeh tempe kacang panjang

Lodeh tempe kacang panjang

Materials
tempe 1 crosscut board of 2cm
kacang panjang 1 fastening small cut 2cm
so leaf 1 gengam
coconut mink 500 cc
small shrimp 2 tablespoon

flavour
4 flimsy iris shallot fang
4 flimsy iris garlic fang
galingale 2 cm contused
koempheria galanga 2 cm contused
2 salam leaf sheet
salt sufficiently
sand sugar sufficiently
green pepper 2 cut to pieces
red pepper sufficiently

way of making
materials which have been sliced to be to be braised with coconut mink boiling to [enter/include] small shrimp later;then materials one by one cook till mature

Bacem Chicken

materials
chicken 500 gr clean,2cm alpine galanga contused,tamarind acid sufficiently,2 salam leaf sheet,water sufficiently,1 spoon sweet ketchup tea,1 serai bar contused.
flavour attenuated
3 shallot fang,2 garlic item,coriander sufficiently,walnut suffieciently,demerara/jawa sugar sufficiently,salt sufficiently.

Way of making :

Mingle water , sweet ketchup, acid, smooth flavour, alpine galanga, serai, and leaf greet [in] pan, last swirled.

Chicken input swirl, cook above stove mature and its water dwindle. lift,casting aside.

Fry chicken just, Lift, Present

casting aside.

recipe by rumah mbak asri