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.

Sate lilit
Materials:
300 grams of red snapper fillets, mashed
300 grams of shrimp, puree
500 grams shredded coconut
5 lime leaves, thinly sliced
1 teaspoon black peppercorns, crushed
2 teaspoons salt
3-5 cayenne fruit, thinly sliced
2 tablespoons sugar Java
Lemongrass, take the white, leave intact, to taste
10 fruit chili sauce (raw ingredients)
10 pieces of red chilli (raw ingredients)
2 tablespoons brown sugar (raw ingredients)
2 cloves garlic (raw ingredients)
4 tablespoons cooking oil (raw ingredients)
12 cm turmeric (raw ingredients)
2.5 cm kencur (raw ingredients)
2 stalks lemongrass, thinly sliced (raw ingredients)
9 cm galangal (raw ingredients)
10 pecan pieces (raw ingredients)

How to Treat:


1. Blend the spice ingredients.
2. Combine snapper with shrimp and stir well.
3. Enter the grated coconut, herbs that have been mashed, orange leaves, black pepper, salt, cayenne pepper and sugar Java, stirring evenly.
4. Take approximately one tablespoon, then wrap the stems lemongrass. Padatkan.
5. Charcoal grilled over coals until cooked and fragrant.
6. Dip the meat into the hot cooking oil for a while.
7. Give a little vanilla.

Cooking Recipes - Know Pepes

Material Pepes Know:

* 100 gr Know
* 1 tbsp Sliced green onions
* 10 lbr basil leaves
* 10 grams of minced meat
* Banana leaves to taste

Spices that are:

* 1 clove garlic
* 2 pieces red pepper
* 1 tbsp fried onion
* A little salt and sugar

Pepes Know How to Cook:

1. Tofu mashed, mixed with the spice paste.
2. Add green onions and ground beef, stirring until blended.
3. Enter a basil leaf, wrap it in banana leaves like a rice cake.
4. Steamed until cooked, remove and serve for one portion.

Are you a sushi maniac? I know I am.

So far, I'd say that eating sushi in Jakarta is heaven. Lots of sushi restaurant to choose all over the city, and the price is very affordable.

My favourite sushi restaurant is SUSHI TEI. Sushi Tei got several outlets in Jakarta, usually located strategically in the big malls: Plaza Indonesia, Plaza Senayan, Senayan City, Central Park, Pondok Indah Mall, Kelapa Gading Mall, and Gandaria City. Sushi Tei also got branches in Surabaya, Bandung, Medan, and... Bali ;) They also open branches in some big cities of Asia and Australia.

Why do I choose Sushi Tei? It's a perfect combination of price and quality :)

As you enter the restaurant, the waiters will welcome you by saying "Irasshaimase" (please, come in). Then you will be seated. The biggest temptation in Japanese dining is to sit near the sushi conveyor belt and to confront all of those colourful delicacies. It always ended with me, eagerly taking more and more plates of sushi.



For sushi first-timers, it will be good to start with the "cooked" sushi. I find California Maki as the most basic sushi a foreigner sushi-first-timer can choose. Then you can go on and try others: nigiri, sushi roll (usually fusion sushi). It will also be good to go for the sushi/sashimi/nigiri platter.

I once encourage my friend mister_dison to go on a challenge and try the raw fish.. the sashimi. At first, it may tastes a little cold and weird. but I have no idea why it never tastes fishy. The sashimi, esp salmon sashimi always makes me crave for more! :)

What else to try? Here are some of my recommendations: Sashimi salad, Dragon roll, Salmon aburi roll, Phoenix roll, Chicken stamina (o this is good!), Spicy Salmon/Tuna Maki (for those who love spicy sushi, of course), Chuka idako (seasoned baby octopus), Chuka wakame (seaweed), Ebikko, and many more.

For those who doesn't really fancy seafood, no worries. There's more to Japanese cuisine than just sushi, you can always have ramen, udon, or don buri (mostly with chicken or beef) - all are just as good. There are also tempura (choose the one without shrimp) and some Japanese mushroom wrapped by gyu (beef).

How to eat?
So, you have your chopstick. I do hope that you already know how to use it. If you don't, you may ask the restaurant to provide you with chopstick for beginner. Usually they have it. Practice makes perfect, right? Do not rub your chopstick together. And never stick your chopsticks in your rice and leave them sticking up... it's the symbolism of Japanese funeral.

As you have your food served, say "Itadakimasu!" (Let's eat, I will receive)

Then you have the Shoyu, Wasabi (the devilicious green spice), Gari (ginger), and perhaps some chili powder. Originally, we are not suppose to mix the shoyu, the wasabi, and the gari. They are meant to be eaten separatelly.
Shoyu are the dip for your sushi, the wasabi is eaten to spice up your sushi, and the gari are suppose to be eaten in between sushi. But then again, it's harmless to mix it all to your own taste while you're eating sushi in Indonesia. But don't do such thing in Japan.

What to drink?
I would say that ocha (green tea) is the most perfect drink while eating sushi. Or course you can always have your beer, sake, or coke. Don't forget to say "Kampai!" (cheers, empty your cup).


Another great thing about this restaurant is the dessert, which most of it are seasonal. But at any given time, you can order the tasty Taiyaki (vanilla ice cream with red bean, in a fish-shape crunch). or get your tongue ready for some authentic ice cream flavours: Ogura (red bean), Macha (green tea), and black sesame.

As you finish your meal, you can say "Gochisosama deshita" (thank you for the meal).

Corn balls

For 5 People

Materials:
175 grams of flour atta (wheat flour)
75 grams of flour besen (mung bean flour)
1 / 2 teaspoon baking soda
1 / 2 teaspoon turmeric powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground pepper
2 cm ginger, grated
2 pieces of sweet corn, boiled, pipil
2 pieces of green chilies, diced 1 / 2 cm
1 stalk celery
100 grams of fresh or frozen corn pipil, puree in a blender
1 tablespoon lemon juice
3 tablespoons plain yogurt
3 tablespoons oil, heat the oil for frying to taste

How to Treat:
1. Mix the flour atta, besen flour, baking soda, turmeric, salt, pepper, ginger, pipil sweet corn, green peppers, celery. Stir.
2. Add refined corn, lemon juice, and yogurt. Stir well. Enter the hot oil, stir well.
3. Shape dough into small balls.
4. Fry in hot oil.
5. Serve while warm.

Soto Betawi

Material:

* Brisket Meat, 150 grams
* Jerohan (lung, colon, beef, tripe, heart, spleen), 350 grams, cleaned
* Water, 1 liter
* Coconut milk, 400 ml
* Oil, 3 tablespoons, for frying

Subtle Seasonings:

* Red onion, 4 cloves
* Garlic, 3 cloves
* Ginger, second segment
* Cumin, 1 / 4 teaspoon
* Pecan, 25 grams
* Coriander, 1 / 2 teaspoon
* Salt, 1 teaspoon
* Caster sugar, 1 teaspoon

Other spices:

* Lengkuas, 2 cm, crushed
* Citronella one sticks, crushed
* Leaves greetings, one sheet
* Leaves of orange, 3 sheets

Complement:

* Emping
* Tomato red
* Leaves onion, diced
* The leaves of celery, minced

How to cook Soto Betawi:

1. Boil meat in water along jerohan until soft, remove and cut into pieces.
2. Heat a little oil, saute ground spices with lemon grass, galangal, bay leaves and lime leaves until fragrant, then pour in the stew meat and cook until the spices to infuse.
3. Add the thick coconut milk and meat in the cooking water, cook until boiling, remove from heat.
4. Serve the soup with complement.

Serves 4 Soto Betawi

Bubur Manado

for 4 People

Materials:
1 liter of water
Maggi Taste of Block 2 pieces chicken, squeeze
2 tablespoons milk
100 grams of white rice, rinsed, drained
First fruit of sweet corn, comb seeds
50 grams of spinach leaves
50 grams of spinach leaves
200 grams pumpkin, cut into pieces
100 grams of yellow sweet potatoes, diced
3 tragedy leaves, chopped basil leaves v40

Supplementary materials:
Jambal bread, salted fish, fried dried
Sambal Belachan

How to Cook:

1. Boil water, Maggi, milk and enter the rice.
2. Cook until rice is soft.
3. Enter corn, pumpkins and sweet potatoes, and cook until soft.
4. Add the spinach leaves, kale, tragedy and basil leaves. Simmer until thick.
5. Remove, serve hot with complementary.


Tips:
1. If children can not chew vegetables, leafy vegetables like spinach, kale can be sliced or finely choped.
2. Customize the type of vegetables to eke out your tastes.

Lele Goreng Pedas

Inggredients:

* 150 gr flour sifter
* 50 g cornstarch
* 1 / 2 teaspoon pepper
* 1 / 2 teaspoon salt
* 1 egg, beaten
* 175 ml water
* 1 stem green onion, thinly sliced
* 4 rats (600 g) fresh catfish, cleaned, rinsed and
* Oil for frying

Chili Sauce:

* 2 tablespoons butter
* 2 cloves garlic, finely chopped
* 2 pieces of red chili, seeded and sliced thin oblique
* 2 tablespoons bottled tomato sauce
* 100 ml chicken broth
* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1 / 2 teaspoon pepper
* 2 teaspoons cornstarch, dissolve it with a little water

Cooking Method:

Stir flour, cornstarch, pepper, salt, eggs and water until a smooth dough

Enter the green onion, stir well

catfish dip into the flour until the dough flat

catfish fry in hot oil until cooked and golden brown, remove and drain

Sauce:

heat the butter, garlic and chili tupis until wilted, add bottled tomato sauce and broth, bring to a boil.

Add soy sauce, sugar, pepper and cornstarch solution and cook while stirring, stirring until sauce thickens.

Serve gravy with fried catfish

Soto Aceh

750 ml coconut milk from a coconut
500 gr beef, cut into small dice
2 pcs tomatoes, sliced
2 stalk lemongrass, white part, crushed
4 bay leaves
2 stalk celery, thinly sliced
2 pcs lemon, squeezed
2 tablespoons onion, for topping
3 tablespoons oil, for sauteing


Subtle Seasonings
1 sd coriander, toasted
4 para hazelnut
1 teaspoon pepper
8 pieces red onion
3 cloves garlic
A ginger knuckles
Salt to taste

Stir-fry ground spices until fragrant.
Enter the beef.
Stir until change color.
Pour the coconut milk.
Enter the lemongrass and bay leaves.

Cook, stirring, stirring until boiling. Lift. Discard the lemongrass and bay leaves.

Serve soup with sliced beef tomato, fried onions, celery and lemon juice.

For 10 servings

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For Technorati: CCFMNQ5EQE3P

Tongseng

500 gr mutton, diced 2 cm
7 lbr cabbage leaves, discard the bones of leaves, cut into rough
4 red chillies, sliced thin oblique
5 pcs red onion, thinly sliced3 cloves garlic, thinly sliced
1 / 2 tsp pepper powder4 tablespoons soy sauce
2 tablespoons lime juice
3 tablespoons cooking oil for sauteing
500 ml coconut milk
2 tsp salt
1 tsp sugar

Saute garlic until fragrant, put the onion and red pepper slices, saute until wilted.
Enter goat meat, stirring until meat changes color and stiff.
Pour water, add soy sauce, pepper, salt, and sugar, cook until meat is tender and sauce is low.
Pour the coconut milk, cook until boiling
Add cabbage and cook until cabbage cooked, add lemon juice, stir briefly, remove from heat.

For 5 people

Ingredients:
6 pieces (750 gr) chicken thighs bottom, slice-slice
1 / 2 teaspoon pepper1 teaspoon saltcooking oil
3 sheets of orange leaves
2 stalks lemongrass, white part thinly sliced
100 grams of green tomatoes, cut a six part
20 basil leaves

Refined:
4 pieces of red chilli
5 pieces of red cayenne pepper
2 cm ginger
1 / 2 tsp shrimp paste fried
1 teaspoon salt

Cooking Method:
Marinate chicken thighs with salt and pepper until a flat, let stand for 15 minutesheat oil, fry the chicken over high heat until golden brown.
Remove, drain and set aside
Heat oil, saute ground spices, lime leaves and lemongrass until fragrant, add tomatoes, stir until the tomato wiltinput fried chicken thighs, stir until absorbedadd the basil, stir once more.
Lift and serve
for 6 servings, 162 calories perporsi

Petai Sambal Udang

3 petai board, peel intact
300 gr shrimp, peeled, leaving tails
5 pcs red onion, sliced
2 bay leaves lbr
2 cm galangal, smashed
1 stalk lemongrass, crushed
1 tablespoon granulated sugar
1 teaspoon salt
50 ml watercooking oil for sauteing

Spices:
10 red chillies, seeded
2 cloves garlic
3 cm turmeric
2 pcs hazelnut

Heat oil,
saute the sliced onion until wilted,
enter the spices, bay leaves, galangal and lemongrass and stir well.
Enter prawns, petai, sugar, salt and cook until water is absorbed and boil, remove from heat.

Serves 6 people

Mi Jawa Rebus

Materials:
250 grams of wet noodles
600 cc of chicken broth, bring to a boil
2 sheets of green cabbage, cut into pieces
1 sheet of cabbage, sliced
1 / 2 pieces of fried chicken breast, Suwir-Suwir
2 leeks, cut into 2 cm oblique
1 tomato, sliced
2 tablespoons cooking oil for sauteing
2 eggs

Spice paste:
3 cloves garlic
4 red onions
1 / 2 rounded teaspoon pepper
2 eggs roasted hazelnut
salt to taste

How to Treat:

1. Heat oil.
2. Stir-fry ground spices until fragrant.
3. Insert slices of cabbage, mustard greens, and green onions, stir.
4. Pour the broth, stir.
5. Enter the noodles and slices of tomato and chicken meat Suwir, stirring.
6. Break 2 eggs, stirring.
7. Close the pan briefly, stir again and remove from heat.
8. Serve while hot.

Ikan Colo-Colo

Material:
1. A tail (500gr) of swordfish
2. 1 teaspoon salt
3. 5 tablespoons lime juice

Sambal Canary:
1. 6 red onions
2. 6 pieces of red chilli
3. 2 teaspoons shrimp paste fried
4. 1 teaspoon salt
5. 1 tsp sugar
6. 200 gr shelled walnuts
7. 5 tbsp of boiled water

Ketupat Santan:
1. 500 g rice, wash, drain
2. 2 liters of coconut milk from grated coconut 3
3. 6 liters of water
4. 2 tsp salt
5. Coconut leaves for nest diamond

Cooking Method:
Siangi fish, give keratan dibadan fish, coat with lemon and salt, let stand for 15 minutes, set aside

Grill fish over the coals as he flipped through until cooked evenly. Lift

Serve fish immediately with coconut milk and chilli crab ketupat

Santan diamond: diamond with rice nest contents as high as half a part. Boil the diamond in the coconut milk, water and salt until cooked and oily diamond. Remove, drain and cut into pieces after a cold.

Canary chilli: chilli puree all ingredients except water. Add water and remaining lemon juice. Stir well

Soto Ayam

Ingredients:
1 / 2 chickens, cut into 10 sections
300 gr know white, 2 cm cubes
2 stalk spring onion, cut into 1 cm
2 stalks celery, chopped
500 gr Soun, soaked
100 gr bean sprouts, brewed
3 tablespoons green onions
3 stalks lemongrass, dimemarkan
2 bay leaves
1 pcs tomatoes, chopped
1 / 2 tablespoons soy sauce
2000 ml water
3 tablespoons cooking oil

mashed:

12 shallots
5 cloves garlic
2 cm ginger
1 teaspoon pepper
1 1 / 2 tablespoon salt

Stir-fry ground spices, lemon grass, bay leaves, and tomatoes until cooked.

Add chicken, stirring frequently, until change color.

Pour water, green onion, celery. Cook until the spices to infuse.

Add the tofu and soy sauce.

After seasoning soak, lift. Tata Soun and bean sprouts.
Sprinkle with hot sauce. Include tofu and chicken. Sprinkle the fried onions.

Ayam Kremes

Ingredients:
1 whole chicken, cut into four parts
500 ml water
oil for frying

Refined:
6 pcs shallots
4 cloves garlic
6 BTR hazelnut
1 / 2 tbsp coriander
1 teaspoon salt

Ingredients for kremes:
350 ml of boiling water seasoned chicken
3 tablespoons rice flour

Marinate chicken with ground spices, knead until the flat, let stand for 30 minutes until the spices to infuse.
Boil the chicken with water and cook until chicken is cooked. Remove and drain, and set aside chicken broth.
Heat oil, fry the chicken until cooked and dry, remove and drain.
Mix all ingredients Kremes and chicken broth stir well.
Fried dough is flour little by little while flip-flops. Fry until crispy brown. Remove and drain.

For 4 portions