Recipe Nasi Goreng Jancuk Jumbo

Materials Jancuk Jumbo Fried Rice:


White rice, 400 grams, ready to use
Chicken egg, 2 eggs, beaten off
Peeled shrimp, 50 grams
Crab meat, 30 grams

Seasonings:
1. Onions, 5 eggs, chopped
2. Garlic, 4 cloves, minced
3. Red pepper, 4 pieces, finely chopped
4. Cayenne pepper, 25 pieces, finely cut
5. Cooked shrimp, 1 / 4 teaspoon
6. Salt to taste
7. Flavor, 1 / 4 teaspoon
8. Butter, 1 tablespoon
9. Cooking oil, 2 tablespoons

Complement:
Pickled cucumbers
Shrimp crackers


How to make Fried Rice Jumbo Jancuk:
Heat butter until melted, then pour the eggs while stirring until grained, lift, set aside.
Heat oil and saute onion, garlic, red chilies, shrimp paste and chilli until fragrant, then enter the peeled shrimp and crab meat, cook until it changes color.
Add rice and egg whites, then add seasoning salt and flavorings (if liked), stirring until the spices permeate and mature. Lift.
Serve with a complementary

Recipe MASAKAN ASEM-ASEM IKAN GABUS

ASEM-ASEM IKAN GABUS

Material:
1 whole fish, cork, large size, cut into pieces
2 stalks lemongrass, crushed
1 tbsp tamarind water
1000 cc water
1 teaspoon salt
6 green tomatoes, chopped
2 pieces of red chilli, halved
6 bean stalk
Cooking oil to taste

Materials mashed:
2 point chili
5 red onions
2 cloves garlic
2 cm ginger
1 cm turmeric
5 grains hazelnut
½ teaspoon salt
1 tsp sugar

How to Make Cooking Recipes Asem-Asem Fish Gabus:
Marinate fish cork with tamarind water, salt.Cooking with hot oil until the shell, set aside
Boil water, put spices, lemongrass, greentomatoes, red peppers. Cook until boiling. Enter the fish, beans, salt, sugar. Cook until done, lift
Serve
To 5 servings

Recipe Kepiting Asam Manis

Kepiting Asam Asin

Material:
6 Crab tail, clean and then boiled
2 segment finger ginger, thinly sliced
3 pcs Green Chillies, thinly sliced
3 pcs red onion, thinly sliced
3 cloves garlic, finely chopped
5 tbsp tomato Sauce
2 tablespoons Oyster Sauce
2 tablespoons water
Salt to taste
Green onion, thinly sliced ​​(optional)

Directions:
Saute onion until Cahe must then enter the green,stir briefly, put garlic and ginger, stir-fry untilfragrant.
Enter Tomato Sauce, Oyster Sauce, water andsalt.
Stir until sauce boils and enter rebusnya crab.
Sprinkle with onion leaves.
Serve with rice is still hot.

Recipe NASI GURIH

NASI GURIH

 Material:
300 gr rice, washed, drained
50 g sticky rice, soak 1 hour, drained
400 ml coconut milk from 1 coconut
1 bay leaves
1 stalk lemongrass, crushed
1 LBR pandan leaves, torn
1 teaspoon salt
Directions:
1. Mix the rice and glutinous rice, steamed until half cooked, lift, put in pan, set aside.
2. Cook the coconut milk with bay leaves, lemon grass, pandan leaves and salt to boil, strain and set aside.
3. Heat a pot of rice on the fire, pour the coconut milk while stirring, cook until coconut milk is absorbed, remove from heat.
4. Transfer the rice into the steamer aron that has been heated, steamed until cooked, remove from heat.
For 6 People

Resep Ikan Patin Bakar Bambu

This recipe is about about to 1.5 kg Patin

1. Catfish 500 g size, not too large, because thedifficult search for large diameter bamboo. So much the size of fish
bamboo about 10 cm diameter, lengthapproximately 35 cm bamboo
2. Thick bamboo approximately 0.6 cm, bamboohas to be there 2 segment, a segment is closed,one segment again scraped to place the fish in.
3. Banana leaves to wrap already wrapped catfishseasoning and to sumpelan bamboo is already open

4. 5 cm ginger
5. Young galangal is colored Red 10 cm
6. Turmeric 5 cm
7. Red Onion 10 cloves
8. 7 Garlic cloves
9. Red Chillies or to taste 100 gr spiciness levels
10. Pecan 100 gr
11. Minced herbs no 4 to No. 10 until a softsmooth, do not forget to add salt to taste
12. Catfish Rub with the spice grinder
13. Catfish is left intact a,
14. The abdomen is cut open fish with spicegrinder included
15. Once this process is complete, the seasonedfish in banana leaf rolled up and inserted into theopen bamboo.
16. Cover tightly place the bamboo pit segmentsinclude fish with banana leaves formed
       as stoppers.
17 Fuel bamboo above the burning charcoalburning, avoid bamboo that can be affected bywildfire
       cause burning of the bamboo rod.
18. Fuel For approximately 3 hours while playingintermittently for cooked evenly
19. When it is cooked, serve with bamboo, by way of split bamboo with a machete. so splitlengthwise.

note: based on flavor and appearance that I boughtat the restaurant, presumably this recipe does notuse
              common materials, such as bay leaf, leaf /stalk lemongrass .. so I ignore the leaves on myprescription.
  
Happy Experimenting!

Resep Otak-otak Ikan Tenggiri

Materials needed:

• 500 g mackerel fish
• 400 gr sago farmers
• 50 g cake flour
• 40 g sugar
• 1 tablespoon salt to taste
• Thick coconut milk 100 cc
• 1 teaspoon flavoring
• 1 piece of medium-size squash
• 50 g green onion (optional)
• 1 tsp pepper powder
• 2 egg whites
• Banana leaves to taste
• Biting (stick small pieces)
• Water 500 cc
• 4 cloves garlic, finely grated

How to make porridge flour:

1. Mix the flour, garlic finely and water, mix well 
2. Cook over medium heat, stirring constantly so as not to agglomerate until cooked meal.
3. Refrigerate until completely chilled.
4. Peel the squash, halved and seeded.
5. Grated squash with grated cheese and then wring it out briefly, discard the water.

 How to make a batter the brains:

Mackerel fish fillet and then remove the spines of fish.
Scrape slowly and only a thin layer of fish filletsmackerel down to his skin, puree. Set aside.
Add salt, pepper powder, sugar, flavoring into themeat of fish, mix well.
Enter porridge flour, mix well.
Enter the thick coconut milk, mix well.
Enter the egg whites, mix well.
Enter the grated squash and stir well.
Enter your farmers sago and stir well.

Let stand 20 minutes.
Take one leaf, put one tablespoon of dough, flattenlongitudinal direction.
Roll leaves up to three times roll.
Embed with biting.
Steam for 10 minutes, so that cooked squash.Chill.
Wrap again with banana leaves, roll 2 x rolls.
Bake over low heat, so that the brains dry.
Serve with peanut sauce or chili sauce.

Resep Lontong Balap Surabaya

Material sauce:
- water to boil meat
- 250 grams of lean meat
- 1 ltr water meat broth from boiling water
- seasonings to taste
- 2 tbsp cooking oil
- 3 tablespoons chopped onion

Seasoning sauce smoothed
- 1 teaspoon pepper
- 1 / 4 teaspoon nutmeg

- salt to taste
- 3 cloves garlic
- 5 shallot

Material:
- 500 grams of rice cake, sliced
- 500 gr know, fried, sliced
- 150 grams of bean sprouts

Soy lento Material:
- 1 slice kencur
- 1 bay leaves orange
- salt to taste
- 2 tablespoons egg whites
- oil for frying

- 50 grams of soy
- 2 cloves garlic
- 5 pcs chili sauce

Method:
1. Mayonnaise:
Boil meat in water until done to make the broth,take 1liter for sauce, set aside, which has beencooked meat cut into small pieces, set aside.
Heat oil and saute the scallions that have beenmashed together herbs. Pour broth and pieces ofmeat, put soy sauce and seasonings, stir well,cook until boiling. Enter the bean sprouts, cookbriefly, lift, then drain and set aside.

2. Lento soybean:
Boil until soft soy meanwhile ulek putihm cayenneonion finely, kencur, lime leaves and salt. Addboiled soybeans, ulek until smooth, put the egg whites, stir well, then form a small round object,fried

3. Sambal pirate:

Resep Rujak Buah

Resep Bahan Rujak Buah :

• 1 buah bengkuang
• 1/4 buah (350 gram) pepaya mengkal
• 300 gram nanas
• 1 buah mangga muda
• 8 buah jambu air merah, dipotong 3 bagian
• 2 buah ketimun
• 3 buah kedondong

Resep Bahan Sambal Kacang Rujak Buah :

• 150 gram kacang tanah kulit goreng
• 2 buah cabai rawit merah
• 1 sendok teh terasi goreng
• 1/2 sendok teh garam
• 100 gram gula merah
• 2 sendok makan air asam jawa (dari 1 sendok teh asam jawa dan 3 sendok makan air)
• 150 gram nanas, dipotong-potong

Cara Membuat Rujak Buah :

1. Ulek rata cabai rawit merah, terasi, garam, gula merah, dan air asam jawa. Masukkan kacang. Ulek rata. Tambahkan nanas. Ulek jangan terlalu hancur.
2. Sajikan buah dengan sambal dan pelengkapnya.
3. Selamat menikmati.

Untuk 8 porsi
Selamat mencoba

Recipe SATE LILIT

SATE LILIT

Material:
300 grams of red snapper fillets, mashed
300 grams of shrimp, puree
500 grams grated coconut
5 pieces of lime leaves, thinly sliced
1 teaspoon black pepper, crushed
2 teaspoons salt
3-5 pieces chili pepper, thinly sliced
2 tablespoons brown sugar
Stalk lemongrass, take the white, leave intact, to taste
10 pieces of chili sauce (raw ingredients)
10 pieces of red pepper (seasoning ingredient)
2 tablespoons brown sugar (raw ingredients)
2 cloves garlic (raw ingredients)
4 tablespoons cooking oil (raw ingredients)
12 cm turmeric (raw ingredients)
2.5 cm kencur (raw ingredients)
2 stalks lemongrass, thinly sliced ​​(raw ingredients)
9 cm galangal (raw ingredients)
10 hazelnuts (raw ingredients)

HOW TO MAKE:
  1. Blend the spice ingredients.2. Combine snapper with shrimp and stir well.
3. Enter the grated coconut, spices that have beenmashed, lime leaves, black pepper, salt, cayenne pepper and brown sugar, toss well.
4. Take approximately 1 tablespoon, then wrap thestems lemongrass. Compact enough.
5. Grilled over charcoal embers until cooked andfragrant.
6. Dip the meat into the hot cooking oil for a while.
7. Give a little vanilla.