Fried Tofu with Sauteed Vegetables Filling

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Ingredients:
10 pieces tofu, fry until crusted, notch on one side
Oil for frying and sauteing

Filling:
1 medium-size carrot, sliced ​​like a matchstick
100 g bean sprouts, discard roots
1 stalk spring onion, finely sliced
1 stalk celery, finely sliced
3 cloves garlic, crushed, chopped finely
1/2 tsp pepper
1/4 tsp salt
1/4 tsp sugar

Dyes:
100 g wheat flour
20 g of rice flour
1/8 tsp salt
1/8 tsp pepper
200 ml water
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Sauteed Bean Sprouts Tofu Shiitake

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Ingredients:
10 pieces tofu, cut into pieces
100 g bean sprouts, discard roots
1 piece dried shiitake mushrooms, soaked in hot water until tender, then sliced ​​thin
2 pieces curly chili, sliced ​​oblique
1 stalk spring onion, sliced ​​oblique
4 shallots, thinly sliced
2 cloves of garlic, thinly sliced
1/2 cm ginger, thinly sliced
1 sheet of salam leaves
1/4 tsp salt
vegetable oil for frying
1/2 cup hot water
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Spicy Shredded Chicken

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Ingredients:
500 g chicken breast
750 ml water
1/4 tsp salt
2 sheets salam leaves
1 cm galangal, crushed
2 stalks lemongrass, use white part only, thinly sliced
2 sheets kaffir lime leaves, discard the bones leaves
vegetable oil for suteing

Ground spices:
5 shallots
3 cloves garlic
3 pieces curly chili
1/2 tsp roasted shrimp paste
1/2 tsp salt
1 tsp sugar
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Mixed Urap

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Mixed Urap (Poached Vegetables with Seasoning Grated Coconut)

Ingredients:
10 long beans, cut into 2 cm
100 g bean sprouts, discard roots
8 leaves cabbage
10 pieces winged bean, cut into 1/2 cm
1/4 old coconuts, grated lengthwise
banana leaves for wrapping the seasoning

Spices: (puree)
3 cloves of garlic
2 curly chilies
1 tsp roasted shrimp paste
1 tsp palm sugar
1/2 cm kencur/kaempferia galanga
1/4 tsp salt
1/4 tsp sugar
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Botok Tempeh

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Botok is one type of traditional Indonesian cuisine from Java. This dish made ​​of grated coconut, fish, meat, tofu, tempeh, and others are wrapped in banana leaves and cooked by steaming process.

Ingredients:
300 g tempeh, cut into small dice
150 g grated coconut
50 g dried shrimp, pour hot water, roughly chopped
100 ml coconut milk from 1/4 coconut
banana leaves, for wrapping

Ground spices:
4 red chilies
3 cloves garlic
1 cm kencur / kaempferia galanga
2 sheets of kaffir lime leaves, discard the bones leaves
1/2 tsp salt
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Baked Tuna Rice

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Ingredients:
200 g white rice
1/4 onion, chopped
1/4 sdt salt
1/4 sdt pepper
1 tbsp margarine
1/4 onion, sliced lengthwise
1 large red chili, seeded
100 g tuna
50 g button mushrooms, cut into small pieces
1 tomato, seeded, cut into squares
1 tbsp tomato sauce
3/4 tsp salt
1 tsp pepper
1/2 tsp sugar
350 ml water
25 g cheese, grated
1 tbsp cooking oil
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Sauteed Spicy Bean Sprouts

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Ingredients:
150 g bean sprouts, wash
100 g carrots, sliced ​​matchsticks
50 g button mushrooms, halved
2 cloves garlic, finely chopped
2 cm ginger, finely chopped
2 tbsp chili oil
1 tbsp fish sauce
1 tsp sweet soy sauce
1 tsp oyster sauce
1/2 tsp chicken bouillon powder
1/4 tsp pepper powder
1/4 tsp sugar
200 ml water
1 stalk spring onion, thinly sliced
1 tbsp cooking oil
fried garlic, for sprinkling
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Saute Winged Bean Tauco

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Ingredients:
10 pieces of winged bean
1 tbsp tauco
1 tbsp sugar
1/4 tsp salt
1 tsp sweet soy sauce
200 ml water
1 curly red chili, thinly sliced
2 cloves garlic, finely chopped
3 shallots, finely chopped
oil for sauteing
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