Meat sauce Coconut milk

Ingredients:

• 350 grams of beef brisket, cut in 4 x4 cm
• 2 cm galangal, crushed
• 2 lime leaves
• 400 ml of coconut milk 1 / 2 coconut
• 1 teaspoon salt
• 2 tablespoons oil for sauteing

Smoth souce:

• 6 eggs onion
• 3 cloves garlic
• 3 grains of toasted hazelnut
• 1 teaspoon toasted shrimp paste
• 1 / 2 teaspoon pepper
• 1 teaspoon coriander

How to cook:

• Stir-fry ground spices, galangal and lime leaves until fragrant.
• Insert the meat, stirring frequently, until it changes color.
• Pour coconut milk and salt
• Stir until sauce thickens and greasy.

Cara Membuat Cendol

Peralatan yg diperlukan:

• wadah yg cukup besar tuk menampung cendol yg akan dicetak.
• air dingin campur dgn batu es yg banyak.
• cetakan cendol

Bahan #1:

• 75g tepung beras
• 25g tepung hunkue
• 2 sdt air kapur sirih
• 100 ml ekstrak daun pandan
• beberapa tetes pewarna hijau khusus makanan

Bahan #2:

• 350 ml ekstrak daun pandan
• ½ sdt garam

Cara membuat:

• campur bahan-1: tepung beras, tepung hunkue, air kapur sirih, ekstrak daun pandan dan beberapa tetes pewarna hijau, aduk rata.
• didihkan bahan-2, tuang larutan tepung, aduk hingga adonan kental dan licin, angkat.
• siapkan wadah yg telah diisi air dingin dan batu es.
• masukan adonan kedalam cetakan cendol, tekan adonan cendol sesuai dgn panjang cendol yg diinginkan, putuskan cendol dgn bantuan pisau atau benda tajam lainnya, lakukan sampai seluruh adonan cendol tercetak. buang air rendaman, sisakan sedikit asal cendol terendam saja.

catatan: air disisakan sedikit agar cendol tidak rusak ketika diambil.

http://alexselly.blog.com/2010/05/cendol/

Es Cendol

Bahan Cendol:

• 650 ml air
• 2 sdm air daun suji pandan
• 75 g tepung hunkue
• 25 g tepung beras

Kuah:

• 1 liter santan dari 1 butir kelapa parut
• 1/2 sdt garam
• 1 lembar daun pandan, potong-potong

Sirop Gula Merah:

• 250 g gula merah
• 75 g gula pasir
• 150 ml air
• 5 mata nangka, buang bijinya, potong kecil

Cara membuat:

• Cendol: Campur tepung hunkue dan tepung beras dengan 200 ml air.
• Masak sisa air bersama air daun suji hingga mendidih.
• Masukkan larutan tepung hunkue sambil aduk cepat hingga bening dan matang. Angkat.
• Siapkan cetakan dawet, taruh di atas baskom berisi air es. Tuangkan adonan panas ke atas cetakan, gosok-gosok hingga butiran dawet jatuh ke baskom.
• Tiriskan, rendam dalam air matang dingin. Sisihkan.
• Kuah: Rebus santan bersama semua bahan hingga mendidih. Angkat, dinginkan.
• Sirop Gula Merah: Rebus gula merah, gula pasir, dan air hingga mendidih dan kental. Angkat, saring. Beri nangka, dinginkan.
• Penyajian: Taruh cendol di gelas-gelas saji. Beri sirop gula merah berikut nangka, tuangi santan dan beri es batu.
• Sajikan dingin.

Source: http://kitabmasakan.com/

Squid Cah Soun

Ingredients:

• 1 / 2 onion, sliced ​​long
• 2 cloves garlic, finely chopped
• 2 cm ginger, crushed
• 300 grams of fresh squid, dikerat-slices
• 1 tablespoon soy sauce
• 2 tablespoons soy sauce english
• 5 pieces hioko mushrooms, cut thin
• 100 grams glass noodles that have been soaked
• 100 ml broth
• 1 teaspoon salt
• 2 teaspoon ground pepper
• 2 tablespoons cooking oil

How to cook:

• Saute garlic, ginger, and onions until fragrant.
• Enter the squid, stirring frequently until it changes color. Pour soy sauce and soy sauce english. Stir until the squid wrapped in spices.
• Add hioko mushrooms, glass noodles, salt, and pepper. Mix well. Pour broth and stir until the spices to infuse

Rendang

Ingredients:

• 1 kg beef, cut and finished about 15 pieces (See picture)
• 2 liters of coconut milk 3 eggs from old coconut grated and squeezed.
• 1 stalk lemongrass, crushed
• 1 sheet turmeric leaf
• 5 lime leaves, tied with turmeric leaf

Spices that are:

• 12-20 red chillies, ground
• 6 red onions
• 3 cloves garlic
• 1 cm ginger
• 5 cm galangal / laos
• salt to taste

How to cook:

• Cook the coconut milk with turmeric leaves, lime leaves and lemongrass.
• Then enter the spice paste to a boil and reduce the heat.
• Cook until all ingredients blackish in color and mature