EMPEK-EMPEK PALEMBANG

Empek-palembang empek is typical meal made of fish and sago,
the types of the most famous is the submarine, lenjer, circumstances and others,These foods are widely sold in southern Sumatra in particular palembang (most notably),first we make pempek most favorite submarine



,so how to make :


EMPEK EMPEK SUBMARINE (KAPAL SELAM)

Is empek empek the danger of eating fish and eggs are boiled first and put in empek-empek. If you do not want to be too big to use quail eggs anyway it's the same. If the use of quail eggs of course the result will be smaller.

 

material :

1. 2.5 ounces flour
2. 1/2 liter of water
3. 2 bua garlic, finely mashed order
4. 5 tsp salt
5. 1/2 teaspoon flavoring
6. 2 tsp sugar
7. 4 eggs

 
The main ingredient :

1.  6 ounces of mackerel, simply puree in blender or mashed way
2. 4 ounces of tapioca flour / corn
3. egg

How to Make Empek Empek Submarine:

1.  boiled water and enter the seasoning and flour. Stir until thick, remove from heat and let cool.
2. Because the use of fish so stage 2 mixing source materials with minced fish and eggs until smooth and no flour no bergerindil.
3.  Enter tapioca flour little by little sambail stirred or knead.
4.  Shape (see figure how to form and incorporate the eggs).
5. Boil water then enter pempek already formed, just 20 minutes / until cooked, remove and fry

Make the sauce

material :

1. 500 grams of brown sugar.
2. Salt and sugar to taste.
3. 50 grams tamarind chutney.
4. 6 teaspoons of vinegar.
5. 600 milliliters of boiled water
6. 5 cayenne pepper puree
7. 6 cloves garlic puree

How to make1. Boil water with brown sugar, tamarind and vinegar to evaporate.2. Add the spice paste, stirring until well blended.3. Add salt and sugar, stir until dissolved and the water is boiling, remove from heat.4. Leave until the temperature becomes normal.5. give pieces of cucumber
Presentation

Fry until cooked empek-empek, cut like in the pictureServe with sauce

SOTO SOKARAJA

   Soto Sokaraja is typical food from Purwokerto Banyumas Indonesia, eat often found disokaraja, if you want to try it please follow the instructions below

Materials :

1. 1 kg Chicken
2. 150 gr bean sprouts
3. 150 gr Soun
4. 150 gr Soy
5. 2 cm Ginger
6. 3 bay leaves (boiled chicken)
7. 2,500 ml of water (boiled chicken and chicken broth)
8. 4 cm galangal, crushed (boiled chicken)
9. Cooking oil to taste, for sauteing and frying chicken 

Spices :

1. 8 Onion
2. 4 Garlic
3. 2 stalk lemongrass
4. 2 stalk Celery
5. 2 cm Turmeric
6. 6 pieces Pecan

 Complementary soto :

1. 3 tbsp Fried Onions
2. 3 tablespoons sliced Leek
3. 2 tablespoons sliced celery
4. Colorful crackers

Sambal complementary:

1. 200 gr Peanut, puree
2. 3 tbsp Fried Onions
3. 6 cayenne
4. 2 Garlic
5. 1 tablespoon salt
6. 2 tsp brown sugar
7. 1 tbsp Acid
8. Blend all ingredients in a blender

 Ways of making

1. Boil chicken, water, bay leaves, ginger, and salt until cooked. Lift, fry chicken until golden brown. Drain. Suwir-shredded.
2. Heat the oil. Stir-fry until fragrant spices. Put it in a former chicken broth chicken stew. Cook over low heat until boiling.
3. sauce, puree onion, garlic, kencur, red peppers, and salt. Heat the oil. Stir-fry until fragrant spices. Add brown sugar, acid and milled peanuts. Stir well. Lift. Pour water. Stir well
4. Tata glass noodles, bean sprouts, shredded chicken, eggs, leeks, celery, and soybeans. Pour the soup broth. Serve with crackers starch or colorful in knead until crushed, a sprinkling of fried garlic, and chili.

good luck
and continue to follow the way of how to make a traditional Indonesian food that other well ...

GUDEG

GUDEG is a typical food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. The brown color is usually generated by a teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, tofu and fried sambal krecek.
 

1.) materials :

      a.) 1 kg young jackfruits and small pieces
      b.) coconut milk 1000 ml
      c.) bay leaves 2 pieces
      d.) galangal 4 knuckles
      e.) young teak leaves 6 or 7 pieces
       f.)  chicken meat to taste
       g.) 100 gr brown sugar
       h.) coconut water or plain water 1,5 L
       i.) 4 cloves of garlic and onion 10 cloves
       j.) 6 grains hazelnut
       j.) coriander to taste
       k.)1 teaspoon salt

2.) ways of making

1. for the teak leaves into 2 parts, prepare a pot and plain water or coconut water inputs and some teak leaves so that the aroma and color kedalamya average
2 .input jack are already washed and cut depth of the pot, put most of teak leaves on top and simmer
3. While waiting nangkanya soft, we have prepared the spices and other ingredients.
4. Enter coriander and salt into a mortar and grind.
5. Insert the garlic and onion and pecans, mix and puree
 6. prepared pan again input thereto earlier coconut milk and spices, simmer
7. input again galangal leaves, slices of brown sugar, pieces of chicken, hard-boiled eggs should also add to taste
8. When jackfruit already padded input into the pan containing the sauce and cook until dry seasoning
9. Taste first before serving add the sugar and salt when the taste is not as you wish
10.then serve with rice to taste

presenting examples gudeg :

HOW TO MAKE GETHUK

GETHUK

is a traditional Indonesian food made from cassava main ingredient, food is often found particularly in central Java and east Java Indonesia


1.) materials :
     -  water
     - 1/2 kg of cassava
     - 150 g of brown sugar or granulated sugar
     - 1 tea spoon of salt
     - 1/2 coconuts
     -  food coloring

2.) how to make gethuk

     - cassava peel, wash and cut into pieces
     - after it was boiled cassava to mature and cool for a while at room temperature
     - mashed and boiled cassava puree was with sugar (if you want to add a variety of food coloring)
     -rectangular shape
     -cut to taste and put it on a plate
     -grated coconut and sprinkle on top