How to Make Rendang, The Best Food In The World 2014

Recipes and How To Create Original Meat Rendang Padang Who does not know the beef rendang dish? This food has been crowned the most delicious food in the world by CNN in 2014. Delicious dish prepared with herbs and spices are so rich and the cooking method that takes a lot of time is indeed known for serving excellent food and so tasty. This dish is delicious eaten with hot rice and condiments such complementary sprinkling of fried onions and chili pieces. Especially when enjoyed abuzz with family and friends, it will feel more complete.

Well, for those of you lovers rendang dish, you probably already knew the correct original beef rendang dish comes from Minang (West Sumatra, Indonesia). But for those of you who want to taste the original flavor Minang rendang, do not go all the way to the city of Padang. Minang rendang recipe to make this original dish will help you create original rendang as in his native West Sumatra.

Rendang The Best Food In The World (Ver.CNN 2014)

Main Ingredients To Make Rendang :

• 1.5 kg of meat
• 2 liters of coconuts milks

Seasonings and Spices : 

• 2 stalks lemongrass, crushed
• 4 kaffir lime leaves
• 2 cm kandis acid / gelugur
• 2 bay leaves turmeric, conclude

Softened Seasoning : 

• 5 grains hazelnut
• 6 cloves of garlic
• 100 g red chili
• 12 red onions
• 100 g red pepper curls
• 2 cm ginger, roasted
• 2 cm galangal
• 3 cm turmeric, fuel
• 1/2 tablespoon coriander
• 2 teaspoons salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cumin, toasted

How To Make :

1. The first way you can do at this time is a recipe by first processing the meat that had been prepared before cooking or seasoning given. Cut the meat with the shape and size of the desired dice, just do not cut the meat too small so that when cooked meat does not become damaged.
2. Once the meat is cut up everything. Now wash to clean the meat with water until the dirt that is in the meat can be cleaned thoroughly.
3. Once washed, placed in a container and dispose of her wash water to dry meat. Set aside while.

How To Cook :

1. The first step to cook or flavor the meat rendang is to pour the coconut milk in a large pan, put too lemongrass, tamarind, sliced ​​onion and turmeric leaf. Stir until boiling coconut milk and coconut milk you make sure if cooking is not to be broken, to be sure if you keep on churning milk to the boil evenly.
2. Once the milk boiling, add the spice that has been mashed into it and occasionally stir for approximately 20 minutes.
3. If you see the milk appear greasy or remove the oil. Then please select cuts of meat that has been cleaned and cook using medium heat until the milk thickens and dries.
4. Cook until the meat is tender and cooked through, stirring constantly, stirring so that the bottom does not burn. Once cooked evenly, the meat is tender and milk began to dry out please turn off the stove and cooking rendang lift from the stove. Take a serving plate and serve delicious typical Minang rendang original tasty and delicious. Thus recipes make dishes typical Minang rendang beef genuine. Hopefully useful and enjoy.

Estimated Cooking Time Preparation : 40 minutes
Cooking : 180 minutes
Total : 240 minutes
Number of Servings : 12 Servings

Sayur Kare Complete and Easy Recipe (Curry Vegetables)

Sayur Kare (Curry Vegetable) vegetable dishes are commonly served to be eaten with rice. Vegetables are very useful for our body. Many kinds of vegetables and how to process them. Curry vegetable or sayur kare in Indonesian is a vegetable that is given coconut milk that contains a lot of water. Want to know how to make vegetable curry? To make vegetable curry easy enough, the materials needed is cheap and easy to get on the market. Ingredients can be added according to your taste.

Indonesian Sayur Kare (Curry Vegetables)

Ingredients :

• 200 grams of potatoes, peeled, washed and cut into pieces
• 100 grams of carrots, washed and sliced ​​with a thickness of 1 cm
• 100 grams of cabbage, cut the width of the box
• 100 grams of green beans, cut into 3 cm
• 50 grams of dried glass noodles, scalded and drained
• 800 ml thin coconut milk
• 2 tablespoons oil for frying
• 1 tablespoon onion leafes slices

Softened Seasoning :

• 1 tablespoon red onion slices
• 1 teaspoon ginger slices
• 1 teaspoon pepper
• 1 tablespoon garlic slices
• 1 tablespoon salt
• 3 eggs hazelnut
• 1 teaspoon of turmeric slices

Other Seasonings :

• 1 slice of galangal
• 2 bay leaves
• 1 stalk lemongrass crushed

How To Make :

1. Heat oil in a pan, stir fry all the spices until fragrant aroma out. Enter coconut milk, then bring to a boil.
2. Put the potatoes and carrots into coconut milk that has been marinated, let the half-cooked potatoes and carrots.
3. Enter the beans and cabbage, bring to a boil again until the vegetables tender, scallions sliced ​​last insert. Lift.
4. Serve sprinkled with glass noodles and fried onions.

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Servings: 223 Calories
Protein: 4.2 grams
Fat: 12.3 grams

The Tastefuly Soto Kudus From Indonesia

Soto Kudus is the most famous soup in Central Java, Indonesia. The food comes from the Kudus city of Central Java Province. Soto kudus is similar to the usual chicken soup, but it tastes more savory and delicious. The Soto Kudus have 2 kinds of soup, the chicken soup and the soup buffalo. Soto kudus, almost similar to Soto Lamongan, soto kudus containing shredded chicken and bean sprouts and sauce more clear. In the presentation, the sanctuary has a tradition of soup served in small bowls for one serving of soup. Same with the other soto, soto kudus accompanied by chilli and lime.

This dish is not only to be found in the sanctuary, today can be found in various cities throughout Indonesia. Soto kudus nobody uses beef due respect for the Holy Muslims against Hindus, the cow is an animal which they consider sacred. However this is only a suggestion that comes from Sunan Kudus. Now, we will try the recipe holy soup delicious and easy to make. Let's cook.

Soto Kudus From Indonesia

Ingredients :

• ½ chickens (+ 400 grams)
• 200 grams of bean sprouts, exhaust tail, brewed with hot water
• 3 tablespoons sliced ​​chives
• 2 tablespoons soy sauce
• 1000 ml of water
• 2 tablespoons oil for frying

Softened Seasoning :

• 2 tablespoons garlic
• 1 teaspoon pepper round
• 1 teaspoon ginger slices
• 1 tablespoon red onion slices
• 1 tablespoon salt

Other Seasonings :

• 2 lime leaves
• 1 slice of galangal
• 2 bay leaves
• 1 stalk lemongrass
• 1 tomato, money content and cut into 4 parts

Complementary Food :

• Fried chips
• Sambal sauce
• Soy sauce
• Fried potato balls

How To Make :

1. Boil chicken until tender, remove from heat, drain and shredded. Simmer.
2. Heat oil in a skillet, saute ground spices and other seasonings until wilted and out aroma, put in the chicken broth, bring to a boil back.
3. Prepare a serving bowl, arrange the chicken and bean sprouts in it, pour the soup broth, sprinkle with chives and fried onion, soy sauce give.
4. Serve it hot, with a complement.

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Portion: 301 calories
Protein: 16.5 grams
Fat: 25 grams
Cholesterol: 56 mg

Soto Betawi The Famous Delicious Food From Jakarta Indonesia

Soto Betawi is a soup that comes from the area of Jakarta, the capital of Indonesia. As well as soto Madura and eldest soup, soto Betawi also use innards. The term soto Betawi culinary dishes present in Indonesia between the years 1977-1978, but not bearti no soto before that year. The popularization and the first to use the word soto soto Betawi is a seller named Lie Boen Po in THR Lokasari/Prinsen Park, of course, with its own characteristic flavor. On this occasion we provide recipes on how to make a soto Betawi completely and easily. Let's follow more.

The Famous Food Soto Betawi From Jakarta Indonesia

Ingredients :

• 250 grams of meat sanding myopic
• 100 grams of lung
• 100 grams of tripe
• 100 grams of gut
• 750 ml of water
• 750 ml coconut milk
• 50 grams of milled toasted coconut
• 2 tablespoons oil for frying

Softened Seasoning :

• 1 tablespoon red pepper slices
• 3 tablespoons red onion slices
• 2 tablespoons garlic slices
• 1 teaspoon pepper
• 1 teaspoon ginger slices
• ½ teaspoon cumin
• 1 tablespoon salt

Other Seasonings :

• 2 bay leaves
• 1 stalk lemongrass, crushed
• 5 pieces of cloves

Complementary Dish :

• 3 tomatoes, chopped 6
• 2 potatoes, boiled, diced medium
• 2 tablespoons sliced ​​green onion
• Fried onion
• 100 grams of chips, fried pickled cucumber carrot
• 2 tablespoons sliced ​​celery

How To Make :

1. Boil the meat with 500 ml of water until tender, remove from heat and drain. Then cut into small dice, put it back into the cooking water.
2. Boil tripe, lungs, intestines with the rest of boiling water until tender. Lift, iris size of 2 cm and dispose of water boiled.
3. Saute all ingredients with 2 tablespoons of oil to scent out, insert it into the stew. Add coconut milk and roasted coconut milling, also sliced ​​offal enter the intestine, tripe, lungs. Simmer back.
4. Prepare a bowl of soup, put sliced ​​potatoes, and tomatoes, pour the soup broth and contents. Sprinkle top with leeks, celery, crackers, and fried onions. Serve hot.

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Servings: 469 Calories
Protein: 26.2 grams
Fat: 27.4 grams
Cholesterol: 77 mg

Delicious Taste of Indonesian Lodeh (Sayur Lodeh)

Lodeh is a kind of vegetable dishes typical of Indonesia, especially in the area of ​​Central Java. Lodeh have a wide variety, especially in the marinade, some coconut milk white color and there are also red. The materials are often used are the Japanese pumpkin, beans, eggplant, banana, soybean, chili, corn and coconut milk. Recipes tasty and savory dishes is very refreshing and appropriate if combined with salted egg and tuna or skipjack. And usually served with sauce. This dish resembles a curry, but this dish uses a lot more vegetables than using seafood.

Sayur Lodeh From Indonesia

 

Ingredients :

• 200 grams of squash, peeled, diced and washing
• 100 grams of eggplant purple, cut with a thickness of 2 cm and soak water
• 100 grams of beans, cut into 5 cm
• 50 grams melinjo
• 50 grams of leaves melinjo
• 600 ml coconut milk

Softened Seasoning : 

• 3 tablespoons red onion slices
• 1 tablespoon garlic slices
• 3 eggs hazelnut
• 1 teaspoon shrimp paste
• 1 tablespoon salt

Other Seasonings :

• 3 green chilies, sliced ​​thick sloping
• 1 red chilies, sliced ​​thick sloping
• 1 slice of galangal
• 2 bay leaves
• 1 tablespoon dried shrimp, hot water soak
• 1 fresh tomatoes, chopped

How To Make :

1. Boil the coconut milk and spices in a saucepan until boiling.
2. Enter the ginger, bay leaves, dried shrimp, squash, melinjo, and beans. Cook until vegetables are tender.
3. Insert the red peppers, green peppers, eggplant and leaves melinjo, eggplant and cook again until melinjo mature leaves. Lift.
4. Serve with rice and sambal.

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Servings: 138 Calories
Protein: 4 grams
Fat: 8.3 grams
Cholesterol: 6 mg

Sayur Asem Recipe From Indonesian Culinary

Sayur Asem is a kind of vegetable dishes typical Indonesia. There are many variations of sayur asem like Sayur Asem Jakarta (variation of the Betawi in Jakarta), Sayur Asem Kangkung (variation which uses kale or kangkung), and Sayur Asem Ikan Asin (salted fish sayur asem. The materials are often used are peanuts, young jackfruit, melinjo, starfruit vegetable, squash, beans, and tamarind. Corn is often also used in this cuisine.

Taste sweet and sour dishes is very refreshing and appropriate if combined with other dry side dishes such as fried fish and vegetables. This dish is often served with a sauce. The cuisine is still resemble tom yam, which is Thai cuisine, although more sour vegetables using vegetables rather than seafood.

Fresh Sayur Asem From Indonesia

Ingredients :

• 100 grams of young jackfruit
• 100 grams of fresh sweet corn
• 50 grams of peanuts
• 50 grams of papaya young
• 25 grams of leaves melinjo
• 100 grams of beef tetelan (fat meat)

Softened Seasoning :

• 1 tablespoon red pepper small
• 2 tablespoons red onion slices
• 1 teaspoon shrimp paste
• 1 tablespoon salt
• 2 teaspoons sugar

Other Seasonings :

• 1 slice of galangal
• 2 bay leaves
• 3 pieces of fresh tamarind

How To Make :

1. Boil 1000 ml of water to the pot until thetetelan (fat meat) half-dressed, young jackfruit, betel nut, peanut, ginger. Tamarind, bay leaves, and tomatoes until half soft. Remove the tomatoes and tamarind.
2. Take a bowl, put tomatoes and tamarind ripe. Give 50 ml of water and then mash, strain. Enter the water into the jackfruit stew.
3. Enter the seasoning paste, bring to a boil again, put the young papaya, corn, beans, boiled until tender, last enter melinjo leaves. Cook for a moment and then lift. Serve warm.

 

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Servings: 170 Calories
Protein: 9 grams
Fat: 7.7 grams
Cholesterol: 14 Mg

Makes a Delicious Plecing Kangkung Recipe

Plecing Kangkung (Kale) is Indonesian cuisine from the region of Lombok and Bali. Plecing kangkung consists of boiled and served cold and fresh with tomato sauce, which is made from the chili pepper, salt, shrimp paste and tomatoes, and sometimes also given droplets of lime as a companion dish called Ayam Taliwang. Plecing Kangkung is usually served with extra vegetables like bean sprouts, beans, fried peanuts, or ointment.

Kangkung (kale) is used for cooking is also very typical, unlike kale vegetable crops for instance prevalent in Java, but in the form of water spinach are usually planted in the river that flows by a particular method, which produces a large kale with crispy bars.

Plecing Kangkung From Indonesia

Material :

• 200 grams of kangkung (kale), washed, boiled and drained
• 200 grams of bean sprouts, pour boiling hot water and drain
• 100 grams of fried peanuts
• 100 grams of coconut and a half old, grated
• 1 lime

Softened Seasoning :

• 2 tablespoons red chili, sliced
• 1 tablespoon shrimp paste
• 1 tea spoon of salt
• 100 grams of fresh red tomatoes, sliced

How To Make :

1. Mix seasoning mashed with grated coconut and lemon juice, mix well and set aside.
2. Prepare a serving dish, place and arrange spinach and bean sprouts. Sprinkle the spiced coconut on it.
3. Serve with fried peanuts sprinkled.

This dish is made for 5 portions with an estimated nutritional content as follows :
1 Serves : 189 Calories
Protein : 9 grams
Fat : 14 grams

Megono, The Delicious Food From Pekalongan Indonesia

Megono or megono rice is typical food from the area north coast of Central Java province in the western part of Indonesia. These foods are common and well known in the area Pekalongan, Batang regency, until Pemalang. Although it is more synonymous with the Pekalongan, precisely in the area of Batang here almost all the way there are stalls Lesbian sego megono (Megono Rice), because these foods are most commonly found in the stalls along the road in Pekalongan.

Megono rice consisting of rice on which it is given chopped young jackfruit mixed with grated coconut and other spices along. Megono rice usually served with fried tempeh thin mendoan namely that half-baked starchy.

Megono From Indonesia

Ingredients :

• 500 grams of young jackfruit, peeled, chopped a little small, soaked with water and drain
• 250 grams of coconut that has been shredded
• 100 grams of dried anchovies fried field
• 50 grams of leaves melinjo
• 2 bay leaves
• 3 lime leaves
• 1 teaspoon sugar
• 1 slice of galangal

Softened Seasoning :

• 2 tablespoons garlic slices
• 1 tablespoon red onion slices
• 1 tablespoon shrimp paste
• 2 tablespoons red pepper slices
• 1 tablespoon red chili slices
• 1 teaspoon saffron shredded
• 1 tablespoon salt
• 3 eggs hazelnut

How To Make :

1. Mix the grated coconut, bay leaves, lime leaves, sugar, ginger, and spices are blended into one. Stir well.
2. Enter the young jackfruit chopped, stir.
3. Steamed spicy jackfruit in a steamer pot ver 25 minutes until cooked and boiled spices to infuse. Will be appointed shortly, enter melinjo leaves.
4. Serve sprinkled with fried anchovies.

This dish is made for 3 Portions with an estimated nutritional content as follows :
1 Servings : 218 Calories
Protein : 12.1 grams
Fat : 11.5 grams
Cholesterol : 12 mg

Pecel Siram, The Special Indonesian Food Recipe

Pecel, this food can be encountered in several regions in Indonesia, especially in Java. If we are living in Sumatra will be familiar with the term lotek, if we see a glimpse between pecel and lotek same but there berbedaan on peanut seasoning. Pecel on peanut seasoning has a citrus aroma is quite prominent and stronger lotek kencur smells good.

Pecel itself comes from madiun, which we are familiar with 'pecel mediun' pecel comes from the Javanese language which means that meant mashed crushed peanut sauce. Pecel usually served with either peanut brittle peanut brittle peanut or anchovies and was given an omelet, but to us who are vegetarians can enjoy it with peanut brittle and peanut fried tempeh or bacem.

Pecel Siram Indonesia

Material :

• 200 grams of spinach, cut into a size of 8 cm
• 200 grams of turi flowers, remove pistils juice and washing
• 200 grams of bean sprouts, exhaust tail
• 200 grams of beans, cut into 5 cm
• 300 grams of peanuts fried, mashed
• 3 lime leaves, finely sliced
• 2 tablespoons sour water
• 250 ml water

Softened seasoning :

• 1 tablespoon cayenne red
• 1 tablespoon garlic slices
• 1 teaspoon kencur, slice
• 1 teaspoon shrimp paste
• 2 tablespoons brown sugar slices
• 1 tablespoon salt

How to make : 

1. Boil the spinach, turi flowers, string beans, and bean sprouts until cooked. Remove and drain.
2. Mix the finely ground beans with herbs mashed, sliced ​​orange, acidic water, and the water became one. Stir well.
3. Prepare a serving dish, place and arrange the vegetables boiled. Pour topped with peanut sauce.
4. Serve together rinds as a complement.

This dish is made for 3 Portions with an estimated nutritional content as follows :
1 Portion : 428 calories
Protein : 20.8 grams
Fat : 30 grams

Easy Recipe To Make Putu Mayang

Putu Mayang is a cake made ​​of rice flour processed material with the characteristic texture of noodles shaped like rolls. This cake is usually served with a splash of sauce sweet creamy sauce, sweet and savory blend of brown sugar and coconut milk. Variations zoom are sometimes made ​​of colorful so the more tempting to eat. Here is the recipe and how to make a delicious cake Putu Mayang and colorful which is a traditional Indonesian cake. You can try to be served at home eat with the family.

The Dishes of Putu Mayang

Material :

• 250 grams of rice flour
• 800 ml thin coconut milk
• 200 grams of corn starch
• Salt to taste 

Sauce :

• 1 liter of coconut milk
• 150 grams of brown sugar
• 50 grams sugar
• Salt to taste
• 2 The pandan leaves, conclude

How to make :

1. Cook rice flour, coconut milk, and salt until cooked. Lift and let cool.
2. Enter the sago flour and stir until blended. Print into molds Putu Mayang.
3. Steam into the steamer pot that had been covered with banana leaves for about 10 minutes while occasionally steamer lid opened.
4. Sauce : Mix coconut milk, brown sugar, salt and pandan leaves into one. Cook over medium heat, stirring, stirring until boiling and mature. Lift.
5. Serve with the sauce.

This dish is made to 20 pcs Putu Mayang with nutrients as follows :
1 piece : 154 calories
Protein : 1.7 grams
Fat : 3.8 grams

Making Sosis Solo The Traditional Food From Solo Indonesia

Sosis Solo is typical culinary offerings Indonesian archipelago is famous for its crispy and delicious. This meal contains shredded chicken that is already in the season and of course, easier way to make it, what else staying in the fold, and fry it. Sosis solo including types of traditional cakes that have a lot of know. Their taste so is crispy, and taste of his shredded chicken was also very sweet, salty and savory.

Well of course you'd love how it? Here we will discuss about How to Make Sausage Recipe Solo Delicious and Savory.

Ingredients :

• 200 Gram flour
• 4 Eggs
• 200 ml water
• Salt to taste
• Enough oil for frying

Contents :

• 300 grams of ground beef
• 2 cloves of garlic
• 1 teaspoon pepper
• 1 tea spoon of salt
• 1 tablespoon sugar
• Blend the ground meat, garlic, pepper, salt, and sugar
• 2 tablespoons sliced ​​green onion
• 2 tablespoons oil for frying
• 100 ml water

How to make :

1. Mix eggs, flour, water, and salt until blended and then fried in a small nonstick skillet.
2. Heat oil, fry the spice paste until fragrant. Insert meat and water, cook over medium heat until slightly shrinking. Add leeks and cook again until it dries.
3. Expand omelet, filled with meat to taste, roll and glue with a solution of sago. Then set aside.
4. Heat the oil over medium heat goren oil. 

This Food is made for 30 pieces.
1 piece : 30 Calories
Protein : 3.3 grams
Fat : 3.7 grams
Cholesterol : 43.6 mg

How To Make The Sweet and Delicious Klepon From Indonesia

Klepon is a traditional Indonesian food made ​​from glutinous rice flour round and filled with brown sugar and usually the exterior sprinkled with grated coconut. Generally klepon size of the yolk and light green. Klepon is one of a variety of snack market and the most preferred because it has unique properties when eaten, that will squirt of sugar and sweet, savory and delicious. Klepon made ​​from glutinous rice flour dough is light green mixed with certain ingredients and formed small round and in it filled with brown sugar. Then cooked by steaming.

Once cooked cooled and then rolled on top and served with grated coconut powder. Addition is made from glutinous rice flour, klepon can also be made from other materials, for example is made from cassava. In Sumatra and Malaysia Country, klepon called " Onde-Onde ", whereas in Java and other parts of Indonesia confectionary called Onde-Onde is a ball of rice flour which contains a mixture of green beans covered with sesame seeds. Mention the differences between Java, Sumatra and Malaysia is often a cause of confusion and ambiguity in interpreting dumplings.

Klepon commonly sold with getuk and cenil (also called cetil) as a snack in the morning or afternoon. Klepon color is usually white or green depending on taste. This is recipe how to make delicious Klepon from Indonesia. Klepon recipe that we made ​​this time is called the "Onde-Onde" by Sumatra and Malaysia. Check it out.

Delicious Klepon from Indonesia

Ingredients :

• 300 grams of glutinous rice flour
• 4 tablespoons of boiling water
• 150 ml of warm milk
• 50 ml of water pandan suji leaf
• ½ tablespoon lime water
• 200 grams of brown sugar finely combed
• 1 young coconut, grated peel lengthwise
• Salt to taste

How to make :

1. Flush glutinous rice flour with boiling water and stir well. Add a little salt, water suji pandan leaves, and lime while pouring warm milk little by little until discharged and the dough can be formed.
2. Take the dough , then fill with sugar trimmed red comb. Form into spheres of large marbles, do the same thing until the dough runs out.
3. Boil the mixture into boiling water until cooked and floats. Remove and drain.
4. Mix the grated coconut and a little salt, stir. Steamed in a steamer pot with a given pandan leaves until done. Lift.
5. Roll the balls of sticky rice stew over the grated coconut until blended. Serve.

This dish is made for 30 pcs. Approximate nutritional content as follows :
1 Pcs: 75 Calories
Protein : 1 gram
Fat : 1.3 grams

Let's Make Cold Beverages Delicious and Fresh Setup Banana (Setup Pisang) From Indonesia

Delicious Banana Setup Recipe bracing cold drinks. How to make this dish almost the same with make compote, just do not use coconut milk. Then compote always more delicious served warm in a state but a fresh setup spiked with ice cubes and always has a less clear broth. Banana drink recipe setup is worth a try to get a cold drink dish delicious and special. To setup a good banana banana banana kepok used is old and not very mature so that when the process perebuasan banana shape is not destroyed and still be beautiful. May also use other kinds of bananas to taste if no kepok bananas.

Setup Banana (Setup Pisang) From Indonesia

Ingredients :

• 500 grams old kepok bananas, peeled and sliced ​​thick round
• 500 ml water
• 150 grams of brown sugar
• 50 grams sugar
• 5 cm cinnamon 

How to make :

1. Boil 500 ml of water with brown sugar, granulated sugar, and cinnamon until the sugar dissolves and out fragrant cinnamon, remove and strain.
2. Boil the water back cinnamon sugar.
3. Enter the old kepok banana slices, reduce heat, and cook until a ripe banana and aromatic.
4. Serve while warm.

This dish is made to 5 servings 1 Servings : 245 Calories

So how to make a banana setup drinks were delicious and refreshing cold. You can try this recipe at home for your family. Good luck.

How To Make Kolak Tajil The Indonesian Sweet Compote

Compote or Kolak is an food from Indonesia made ​​from bananas or sweet potatoes are boiled with coconut milk and palm sugar. The food is usually served while trying to break the fast at Ramadan. Materials can be increased or decreased according to your taste. Now we will seek to make the typical recipes of the famous Indonesian origin of this sweet.

Indonesian Kolak Tajil

Ingredients Required :

• 250 grams of old horn banana, peeled and thinly sliced ​​round
• 250 grams of red sweet potato, peeled and cut into pieces
• 250 grams kolang forth, wash
• 200 grams of brown sugar
• 50 grams sugar
• 3 pieces of pandan leaves, conclude
• 3 cm cinnamon
• 450 ml coconut milk 

How to make :

1. Boil the coconut milk, granulated sugar, brown sugar, pandanus leaf, and cinnamon to a boil and flavorful. Put kolang forth horns and bananas, cook until half tender
2. Enter the sweet potatoes, and cook until cooked and the sauce slightly thickened
3. Prepare a serving bowl, pour compote and serve while warm.

This dish is made for 5 servings. Approximate nutritional content as follows :
1 Servings : 343Calories
Protein : 2.6 grams
Fat : 5.2 grams

Lets Make The Lado Lendem Compote (Kolak Lodo Lendem)

The Sweet Lado Lendem Compote (Kolak Lado Lendem)

Compote is one sweet dish from Indonesia. There are many different types of compote recipes, this time we will make a compote named Kolak Lado Lendem. Although sound familiar, but the food is worth a try because it tastes very good and worth a try for your family. Now, let's just make it.

Screenshot of Lado Lendem Compote (Kolak Lado Lendem) From Indonesia

  
Ingredients :

• 250 grams of cassava, peeled and cut into approximately 1 cm.
• 250 grams of red sweet potato, peeled and diced medium.
• 250 gram purple taro, peeled and diced medium.
• 3 pieces of pandan leaves, conclude.
• 200 grams sugar.
• 600 ml coconut milk.
• ½ teaspoon salt.

How to make :

1. Cook the coconut milk, pandan leaves and salt to a boil, stirring, stirring so that milk does not boil.
2. Enter the cassava and taro, cook until half cooked. Enter the red sweet potato and sugar mask back until cooked and slightly thickened milk.
3. Prepare a serving bowl, pour 1/5 part compote.
4. Serve while warm. 

This dish made for 5 portions. Approximate nutritional content in this dish is as follows :
1 Servings : 402 Calories
Protein : 3.6 grams
Fat : 6.6 grams

So was a simple way to make a Compote of Lado Lendem, hopefully useful for all readers of this blog. Good luck and success to you all.

Lets Make The Suji Ayu Slurry (Bubur Suji Ayu)

The Delicious Suji Ayu Slurry

So many Indonesian traditional porridge recipes that you can try, one of which is a recipe how to make this Suji Ayu Porridge. From the name pretty certainly makes you curious is not it? Perhaps you think this porridge is Suji Ayu like? So, Suji Ayu Porridge is a porridge made ​​of tapioca flour and potatoes are mashed and then given the natural dyes used suji leaves, leaf suji is pandan leaves are often used as natural food colorants, suji leaf green and has a distinctive scent. Suji Ayu Slurry has a similar appearance to the ice cendol/ice dawet ayu. Here's a recipe to make.

Indonesia Suji Ayu Slurry (Bubur Suji Ayu)

Ingredients :

• 300 grams of potatoes, peeled, steam ,and puree
• 200 grams of tapioca flour ½ teaspoon salt
• 150 ml of suji (pandan) water
• 500 ml coconut milk
• 3 pieces of pandan leaves, conclude
• ½ teaspoon salt
• 50 grams sugar

Syrup of palm sugar :

• 300 ml water
• 200 grams of brown sugar
• 50 grams sugar
• ½ teaspoon salt
• 2 pieces of pandan leaves, conclude

How to make :

1. Mix the potato, tapioca flour, salt, and leaf suji be one into the basin. Stir while diuleni until smooth, elongated dough forms. Set aside.
2. Boil the coconut milk, pandan leaves, salt, and sugar while stirred until boiling. Enter a thick batter that has been set up, cook until floats and mature. Lift.
3. The syrup of palm sugar : Boil water, brown sugar, granulated sugar, salt and pandan leaves until sugar dissolves and thickens. Lift, then strain.
4. Prepare a serving bowl, put the porridge. Pour the syrup of palm sugar sauce on it.
5. Serve while warm .

The dish is made for 5 Servings. Nutritional content as follows :
1 Portion : 470 calories
Protein : 2.6 grams
Fat : 5.4 grams

Making The Delicious Indonesia Bark Bean Porridge (Bubur Biji Salak)

How To Make Indonesian Bark Bean Porridge (Bubur Biji Salak)

Sweet dishes that are rich in sugar and carbohydrates is very well served when breaking fast. With a material that can easily and how to make that are not too difficult, we believe you will successfully make it in one try. The following recipe bark beans that you can emulate.

Indonesia Bark Bean Porridge (Bubur Biji Salak)

Ingredients Materials Of Biji Salak :

• 500 grams of red sweet potato, peeled, washed, steamed and mashed
• 100 grams of tapioca flour ½ teaspoon salt

Porridge (Bubur) :

• 750 ml of water
• 250 grams of brown sugar
• 50 grams sugar
• 3 pieces of pandan leaves, conclude ½ teaspoon salt

Coconut Milk Sauce (Saus Santan) :

• 300 ml coconut milk
• 2 pieces of pandan leaves, conclude
• ½ teaspoon salt
• ½ teaspoon cornstarch, dissolved in a little water 

How to make : 

1. Mix the red sweet potato, salt and tapioca flour and stir well. Form the dough into small dots of a marble or according to taste. Set aside.
2. Boil water, brown sugar, granulated sugar, pandan leaves, and salt until boiling. Lift and strain.
3. Cook returned a solution of brown sugar to boil back. Enter bark beans, boiled to float on the surface (sign when the seeds are ripe bark). Lift.
4. Coconut milk sauce : Boil the coconut milk, pandan leaves and salt to a boil, stirring, stirring so as not to break the coconut milk. Pour the cornstarch solution and cook slightly thickened milk. Lift.
5. Prepare a serving bowl, put the porridge. Pour the coconut milk sauce on it.
6. Serve while warm.

This dish Made For 5 Portions
Estimated Nutrient :
1 Servings : 445 Calories
Protein : 2.7 grams
Fat : 4 grams