2 tail carp
2 tbsp tamarind water
1 tbsp liquid margarine
3 tablespoons cooking oil
3 cm ginger, grated
2 tablespoons lime juice
4 cloves garlic, mashed
2 tsp coriander, crushed coarse
1 teaspoon salt

Refined:
200 gr red chilies
3 cloves garlic
7 pcs shallots
2 pcs tomatoes, chopped
1 tsp sugar
1 / 2 tsp shrimp paste

Clean fish, remove scales, gills, and entrails, cut back but do not drop out, wash and drain.
Mix the grated ginger, lemon juice, garlic, coriander, and salt, coat the entire surface of the fish, set aside half an hour until the spices to infuse.
Saute the spice paste until fragrant then add tamarind water and cook until cooked.
Grill the fish on the fire while inverted and liquid margarine and spread with half the seasoning stir. Serve the grilled fish with chili stir-fry.

Opor Ayam

Materials:
1 chicken
4 know
8 hard-boiled eggs
3 red chilies
1 piece shrimp paste
4 cloves garlic
8 shallots
2 teaspoons coriander powder
1 / 2 teaspoon cumin
6 para hazelnut
One vertebra kencur
1 piece galangal dimemarkan
3 kaffir lime leaves
5 star fruit wuluh
coconut milk

How to Treat:


1. Clean the chicken, then cut into pieces.
2. Cut out into 2 parts.
3. Peel the eggs.
4. Blend the ingredients except the ginger and lime leaves.
5. Saute the spice paste, galangal and lime leaves with a little oil until fragrant.
6. Add chicken, stir until the chicken is not watery.
7. Bubuhi liquid until the chicken is soaked in coconut milk, bring to a boil, cover the pan.
8. Cook, stirring occasionally until chicken is almost tender.
9. Enter the tofu and boiled eggs, sliced star fruit and vegetables which have a thin round.
10. Bubuhi thick coconut milk.
11. Cook, stirring frequently until chicken is tender, stir, then lift.

Soto Tangkar
Presented To: 4 People

Materials:
2 liters of water
500 gram rib
250 grams Brisket
2 bay leaves
1 stalk lemongrass, crushed
1 / 2 coconuts, roasted and mashed
One eye java acidic
8 belimbinh wuluh fruit, split into two parts

Spices that are:
1 teaspoon coriander
1 / 2 teaspoon cumin
8 para hazelnut
3 pieces of red chilli
8 pieces red onion
4 cloves garlic
1 turmeric knuckles
One vertebra ginger
One vertebra galangal
1 teaspoon brown sugar
Salt to taste

How to Treat:


1. Boiled Brisket and ribs until tender.
2. Stir-fry ground spices until fragrant.
3. Enter the bay leaves and lemongrass and stir well. Pour in the boiling ribs.
4. Enter toasted coconut, starfruit and tamarind wuluh java.
5. Cook until cooked through and sauce thickens.
6. Remove and serve warm.

Tahu Telur

Presented To: 3 People

Materials:
3 eggs
1 tbsp Nestle ® Dancow Fullcream
1 fruit Maggi Chicken ® Block Pain
½ teaspoon salt
300 grams of white out, cut into small pieces
1 stalk spring onion, thinly sliced
Cooking oil to taste

Sauce ingredients:
100 ml cooking water
1 teaspoon lemon juice
2 tablespoons soy sauce

Sauce ingredients in puree:
2 tablespoons fried peanuts
3 fruit chili sauce
1 clove garlic
1 fruit Maggi Chicken ® Block Pain

Supplementary materials:
50 grams of bean sprouts, pour boiling water into the boiling water, drained
50 grams of cucumber, chopped
1 tablespoon fried shallots

How to Treat:


- Beat the eggs together Dancow, Maggi and salt until blended.
- Mix with tofu and green onions.
- Make the dough into three pieces omelet. Cook until crispy on both sides.

How to Make Sauce:
- Mix the ground spices mix well with water.
- Add the soy sauce and lime juice, stirring until blended.

Presentation mode:
- Place the omelet on a serving plate, put bean sprouts and cucumbers.
- Give supplementary material.
- Pour the sauce.


Tips:
- Choose the type of tofu or tofu are good quality as well as white and smooth texture to savory taste fresh.
- Fried tofu and eggs should be presented shortly to feel crunchy and tasty.

Rendang

Materials:
1 kg of meat without the fat and tendons, diced 3 Cm
1 turmeric leaves, torn, create a node
5 kaffir lime leaves
1 stalk lemongrass, crushed
1-2 pieces gelugur acid / acid kandis
1 1 / 4 liter of coconut milk from 2 coconuts old
10 pieces of red onion, thinly sliced (spice paste)
3 tablespoons chopped ginger (spice paste)
1 / 2 tablespoon chopped ginger (spice paste)
1 / 2 tablespoon chopped ginger (spice paste)
200 grams of red pepper (spice paste)
4 pieces of garlic (finely chopped Marinade)
salt to taste (spice paste)

How to Treat:


1. Boil coconut milk with turmeric leaf, lemon grass, lime leaves, sliced red onion, sour, and ground spices until thick and oily. Reduce heat.
2. Insert the meat, cook until meat is tender, stirring constantly until the spices dry and brown.
3. Serve warm.