Recepe Sate Sumatra

Material - Material:

1 kg of chicken meat
1 coconut, coconut milk is made
Skewer sate
Seasonings - Seasonings:

15 grains of red pepper
6 seed onion
1 teaspoon cumin
3 grains of sweet cumin
1 piece galangal
4 cloves garlic
6 eggs hazelnut
2 kaffir lime leaves
1 tablespoon coriander -salt, ginger and turmeric leaf
How to cook:

Cut the beef into a large – large
All seasoning crushed fine, except for kaffir lime leaves and turmeric leaves
Put it in the pot with coconut milk, as well as meat and salt, continue cooking until soft waters dry.
Then with a skewer and burn them on medium heat

Recepe Gudeg Yogya

The material:

½ The item coconut
3 sheets of the leaves Teak
½ chicken
egg
young jackfruit

The spice:

3 red onion
4 garlic
1 teaspoon coriander
6 items hazelnut
¼ teaspoon shrimp paste
2 pieces galingale
3 sheets of the leaves salam
1 tablespoon salt
2 tablespoons of palm sugar and flavor

The method cooked:

boil the egg and the coconut grater to be made Coconut milk.
the young Jackfruit was cut-piece was rather rough after being washed.
afterwards boiled with the teak leaves to emerge the red colour through to soft. Drain then bruised. refine the spice, except the bay leaf and galingale.
Put in the pan with coconut milk, the chicken discount and the young jackfruit that were bruised.
add the bay leaf and galingale, on Wednesday continued as far as coconut milk to be finished.
Finally put the egg boiled that was peeled, added thick coconut milk and boiled until coconut milk was finished.

Recipe Es Yogurt Mangga

Es Yogurt Mangga

Es Yogurt Mangga

Material:
Mango cooked according to taste, chopped coarse or fine blender
Plain Yogurt
Sweetened condensed milk / sugar

How to Make:
Mix all ingredients together, place in a covered container and freeze. If not, once again continue dimixer keluarin frozen and freeze again.

Recipe Bread Puding

Bread Puding

Bread Puding

Material:
1 box white bread
4 eggs
10 tablespoons sugar
butter
kara coconut milk (2 cups for 4 eggs) (I used fresh milk)
pandanus (I did not use, but was replaced for rhum)
BTR a young coconut, scrape flesh
jackfruit (I did not use! do not like!)
for a sprinkling of raisins to taste

Method:
1. off the beaten egg and sugar,
2. input coconut milk / whole milk,
3. input bread torn,
4. input of young coconut,
5. input batter into the buttered baking dish that has been,
7. sprinkle raisins,
8. bake 180 degrees centigrade, for 30 minutes.

Recipe Caramel Addict

Material:
5 eggs
125 gr sugar
2 tablespoons cornstarch (optional)
500ml fresh milk
1 / 4 tsp vanilli
rhum (optional, fragrance fans will understand, other than that I used to egg smell)

Caramel

Material:
175 gr sugar
1 tsp lemon juice
2 tablespoons water (I add the so half a cup of water)

Method:
1. Caramel: sugar over low heat until liquefied and golden brown, add water and lemon juice, remove from fire. Pour into molds. Chill.
2. Pudding: Mix all other ingredients, stirring until dissolved, then strain it into a mold containing caramel-me earlier.
3. Steamed until cooked over low heat. Approximately 30 minutes.
4. Remove, let cool. Serve.

Tips:
1. Do not be lazy caramel, do not let it go off-letup because it will produce a caramel that could create an alias later hard.
2. At the time of pouring water into the caramel, do it little by little, stirring constantly.
3. Water used to boil water must, do well in cold water.
4. When steaming, cormorant not have to shut down his napkin, because it actually makes the dough so and a small fire.
5. Because the texture is very soft, so it's rather difficult to of heat-resistant bowl. If insist want removed from the dishes, mending buy individual cake molds from silicone, can get off with a smooth pudding without damaging form of pudding.

Recipe Slice and Bite

Material:
75 g margarine / butter
50 ounces soft light brown sugar
2 eggs, separated
175 grams self-raising flour, sifted
1 / 2 tsp vanilla essence (I did replace the mocha essence)
75 gr caster sugar
25 g walnuts, chopped (I used chopped peanuts)
25 g glace cherries, chopped

Method:
1. Beat the margarine and brown sugar together Until pale and fluffy, then beat in the egg yolks.
2. Stir in the flour and essence.
3. Press the mixture over the base of greased and based-line 20x30 cm swiss roll tin.
4. Whisk the egg whites stiff Until, then Whisk in caster sugar, 1 tblsp at a time (mikser pake yah). Fold in nuts and cherries (mix evenly).
5. Spread the nut mixture over the crumble base, to within 1 / 4 in of the edges.
6. Bake in the oven preheated to 180 C for 20-30 minutes, Until nut topping is set and brown.
7. Cut into slices while still hot, then leave to cool in the tin.
Makes 12 slices.

Source: Cakes and Baking by Moya Maynard