Tiwul

Masak Tiwul 

 

Ingredients

    250 grams of flour thiwul
    100 ml water
    2 pandan leaf
    100 grams of brown sugar combed
    Topping ingredients
    1/2 grated coconut yg msh youngish
    salt to taste
    1 pandan leaf

Step

    Put flour Tiwul winnowing and drizzle over the water while stirring until the grains of sand. then set aside
    Put the dough in a steamer basket Tiwul who have been in panasi and Cover banana leaves. brown sugar give random. steam for 60 min
    steamed grated coconut, salt and pandan during 15mnt
    Tiwul serve together the grated coconut

Ikan Asin pedas manis gurih

Salted spicy sweet savory

 Ingredients

    10 fish anchovies
    1 tomato red / green / blimbing wuluh
    2 large red chilies
    5 pieces of red chili
    2 bay leaves
    1 vertebra finger ginger
    Bay leaves 1 orange
    2 tbsp sweet chilli sauce Gandaria
    1 tbsp tomato chili sauce Gandaria
    2 tablespoons chili sauce chili Gandaria
    salt to taste
    brown sugar to taste
    according to taste leeks

Step

    Clean the anchovies waste of thorns, dirt and wash head smp net. Then fried not too dry (or to taste ya mother) drain.
    Peel the onion and garlic cut into thin strips. Cut red chili, chili oblique thin. wash and drain. Prepare bay leaves, lime leaves and galangal sliced ​​/ geprek.
    Saute onion, garlic smp fragrant, add red chili, red chili, bay leaves, galangal and lime leaves. Add brown sugar, tomato sauce, chili sauce and soy sauce, stir smp mengental.lalu add enough water. Do not forget to add salt to taste y mother ...
    Wait smp sauce boil then enter anchovies and tomato / blimbing wuluh who have been cut, stirring until absorbed, add the green onion pieces, remove and serve ya mother.

Sayur Tempe Pedas

Spicy Vegetable Tempe

 

Ingredients

    1 board tempe
    5 spring onions
    3 cloves garlic
    50 chili seeds devil (according to taste)
    1 handful ebi
    2 bay leaves
    1 vertebra galangal in geprek
    1 packet of coconut milk 65ml kara
    600ml water (according to taste)
    sugar and salt to taste
    taste flavor
    cooking oil to taste

Step

    Potong2 tempe lighters shaped and set aside.
    Sliced ​​onion, garlic, and chili.
    Heat oil over medium heat.
    Saute onion, garlic, chilies, dried shrimp, bay leaves and galangal .. Saute until rotten tempe directly enter oseng2 briefly immediately add water
    Stir occasionally until boiling. After boiling enter kara aduk2 coconut milk until boiling back.
    Correction taste and serve.

Sayur Santan Tahu ikan asin pedas

Know Santan vegetable spicy salted fish

Ingredients

    1 packet out
    1 plastic wrap anchovies (optional)
    Half board tempe
    2 large green chilli seeds
    25 seeds chili pepper
    1 tomato
    6 spring onions
    4 cloves garlic
    1 vertebra kuyit
    1 vertebra laos
    1 stalk lemongrass
    1 small pack Kara coconut milk mixed with 600cc of water
    1 bay leaf blade
    2 leaves of citrus
    salt to taste
    sugar to taste
    Royco taste

Step

    thinly sliced ​​onion and garlic, cut oblique green chilies and pepper, geprek turmeric, galangal, lemongrass
    First fried salted fish from being destroyed. Tempe also fried first.
    Gongso all the condiments that have been in slices, lime leaves, galangal and lemongrass are also tomatoes. until fragrant. enter tempeh and salted fish
    Enter coconut milk .... Then know .. Do not forget to give a little salt, sugar and Royco ... Taste .. Then finalize .

Sayur blonceng pedas

Blonceng spicy vegetable


 

Ingredients

    1/2 young blonceng
    1 milk kara
    3 cloves garlic
    3 spring onions
    cayenne pepper to taste
    3 BJI red pepper
    small shrimp
    Bay leaf
    galangal

Step

1. Boil sliced ​​dlu blonceng that the leak kcil2

2. Uleg smua kcuali spice galangal n regards

3. Saute smua ..masuk the bay leaf spice n galangal who sdah dikeprek .. cook until fragrant

4. Put blonceng n tambh the coconut milk 1/2 tablespoons sugar

5. The salt according to taste.

6. peyedap taste

7. Sprinkle the fried onions .. ready to serve ....

KIPROK