Bakwan the Rebon

Jakarta - the cute Re- Bill, deliciously piquant with the typical aroma make the feeling bakwan these vegetables really are good and renyah.
Vary the contents of vegetables in accordance with appetite and fried bakwan for a moment will be eaten so that bakwan is felt renyah and crispy.
Serve with mayonnaise or chilli sauce botolan

The material:
1 stick of the leek, the slice halus

1 re-bill human resources, soak warm water through to soft, tiriskan

5 stringbeans, the slice halus

75 g the corn seed manis

50 g tauge

Oil goreng

Flour batter, the level mixture:
100 g flour terigu

2 flour human resources beras

1 item of the chicken egg, kocok

1 garlic fang, parut

1/2 sdt pepper bubuk

1 sdt garam

The instruction:
It was mixed that all the vegetables become one.
The vegetables mixture with flour batter.
It was fried that each 1 human resources is full (while complete with the tablespoon) batter in hot oil and many through to dry and ripe.
Adopted and tiriskan.
Serve warm.
For 10 (ely/Odi)

The source:www.detikfood.com

Oseng oseng Kerang

Oseng oseng Kerang

Ingredients:
the Material: 500 gr the Virgin's shellfish kupas
5 fangs of the slice garlic tipis
5 items of the slice shallot tipis
3 human resources, the chilli rolled (skip then if not wanted really hot) 4 red chillis big the slanting slice tipis
4 green chillis big the slanting slice tipis
2 oil human resources goreng
1/2 sdt garam
6 Soy Sauce human resources manis
1/2 human resources gula
3 tamarind eyes, in squeezed with 300 cc air

The spice:
2 lbr the leaves salam
2 lbr sereh
2 pieces lengkuas in geprek
5 lbr the leaves jeruk

Directions: - boiled shellfish meat with several the charcoal for 3 minutes, tiriskan.
- stir-fryed the shallot, the garlic with the spice until fragrant was smelly him.
- put the slice chilli, stir-fry through to withered.
- put the shellfish, all the chillis rolled, sugar, salt and soy sauce and water asam
- cooked until the spice penetrated and water dried up.

Pepes the Goreng gurami

The material: 700 g the fish gurami
1 stick sere
1 human resources cuka
2 sugar human resources pasir
150 ml air
50 ml oil to menumis
400 ml oil to menggoreng
Acar
2 carrots were cut off long 3 cm
2 cucumbers were cut off long 3 cm
10 small chillis merah
1 radish was cut off long 3 cm (if liked) 10 onions merah
1 sugar human resources pasir
1 human resources cuka
1/2 sdt garam

The spice that was refined: 3 onion fangs putih
5 onions merah
4 cm kunyit
2 severed lengkuas
3 cm jahe
5 kenari
1/2 sdt garam

The instruction: the Fish was smeared the salt water was afterwards fried dry.
Stir-fry the spice that was refined and lemon grass through to fragrant.
Put granulated sugar, and water, stirred.
After rather congealed put all the pickle materials, stirred for a moment.
Add the vinegar.
Adopted and poured on the fish.

Rendang Kikil

Rendang Kikil

Rendang Kikil

Re The material:
Foot Sapi
the Rendang Instant
Santan
Spice
The method processed:
1.
Boiled foot cattle until meat were free from bones.
Adopted & cool down.
2.
Separate meat from bones, discarded his bones and boiled again meat with remnants water rebusan (broth).
3.
Put Bumbu Rendang Instant and Coconut Milk.
Stirred from time to time & cooked until water remained at a little.
(medium fire low) 4.
Presented with vegetables boiled, chilli sauce and crackers

Know Tek

Know Tek

Know Tek

The material: 2 knew putih
1 measurement potato sedang
50 gram tempe
50 gram tauge
1 item telur
1 onion human resources goreng

The fine spice: 50 gram peanuts goreng
1,5 human resources petis
1 red chilli, iris
5 small chillis red, iris
2 soy sauce human resources manis
1/2 sdt garam
2 onion fangs putih

The method processed:
Know: the piece of dice, fried 1/2 ripe, sisihkan
the Potato: the piece of dice, fried ripe, sisihkan
Tempe: the piece of dice, fried 1/2 ripe, sisihkan
the Bean Sprouts: withered steam (soaked with hot water), sisihkan
the Egg: boiled, the crack of two, eliminated (in accordance with appetite) the Spice: dihaluskan
Serve on the plate: arranged knew white, the potato, tempe, the bean sprouts, then poured with the fine spice