KLATEN BAKED CHICKEN'S

 resepmaknyus

Groceries:
3 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
1 tsp Java tamarind
A tail of a young free-range chicken, cut into 4 parts
500 ml coconut milk from 1 grated coconut

Puree:
6 eggs onion
4 cloves garlic
5 grains hazelnut
1 tablespoon coriander, toasted
1 tsp pepper granules
1 cm turmeric
1 cm galangal
1 cm ginger
20 g sugar Java
2 tsp salt

Directions:
1. Heat oil and sauté ground spices until fragrant.
2. Add the bay leaf, and lemongrass. Stir well.
3. Enter the chicken pieces, stirring until stiff.
4. Pour the coconut milk, stir until boiling.
5. Reduce heat. Cook until sauce is thick and greasy chicken meat is tender.
6. Remove the chicken and drain.
7. Grilled over coals while basting with remaining seasoning until lightly browned and chicken
dry. Remove and serve warm.


For 6 people

Indonesian Recipes Collection 

Lihat Peta Lebih Besar

SUKABUMI FRIED CHICKEN

material:
1 whole free-range chicken, discarding the head and legs
500 ml coconut milk
2 bay leaves
1 stalk lemongrass, crushed
Spices:
8 cloves garlic
4 grains of red onion
4 items hazelnut
1 / 2 tablespoons coriander
1 teaspoon salt

Chili Sauce:
5 grains of red onion
6 red chilies
2 red chilies
1 piece of shrimp paste
1 tomato
30 grams brown sugar
salt to taste
used oil to fry the chicken to taste
Material crumbs:
350 chicken cooking water
3 tablespoons rice flour

Method:
1. Simmer chicken with coconut milk, spices, bay, lemongrass chicken until meat
software.
2. Measure the boiling water until it reaches 350 ml. Add the rice flour. Stir well.
Dip chicken in it and fry until cooked.
3. The rest was too fried flour mixture. use a spoon to pour time
dough down, shape into small pieces. Stir to brown
evenly. Remove and drain. Sprinkle powdered flour over the chicken. Serve chicken
with raw fresh vegetable and sauces.
4. How to make a sauce. Puree all ingredients and stir together 1 / 2
cm galangal is crushed. After the water dries, remove from heat.


Serves 8 persons

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Lihat Peta Lebih Besar

Source: http://vilimo.multiply.com/recipes/item/88/Ayam_Goreng_Sukabumi

Gudeg Ceker / Gudeg With Claw

Ingredients:
750 g young jackfruit, peeled, cut into pieces
500 ml coconut milk
750 ml thick coconut milk from 2 coconuts
4 eggs, hard boiled, peeled
2 pieces of teak leaves
150 g brown sugar
6 bay leaves
4 cm galangal, crushed
100 gr beef, cut into pieces
10 chicken claw, wash

Puree:
12 grains of red onion
6 cloves garlic
8 cloves pecans, toasted
1 tablespoon coriander, toasted
1 teaspoon salt



Directions:
1. Rinse and jackfruit, coconut boiled briefly with water, remove from heat.
2. Prepare a saucepan, Cover pan bottom with teak leaves. Place half of the jackfruit young and half the spices. Add the remaining half of the jackfruit young, eggs, remaining spices, brown sugar, beef, and chicken claw.
3. Add the coconut milk and cover pan. Cook over medium heat until warm mature and claw soft, remove from heat.
4. Serve with warm rice.

Serve for: 6 people

Indonesian Recipes Collection  

 

Lihat Peta Lebih Besar

Coto Makasar

Ingredients:
500 grams of beef, brisket
500 grams of tripe, boiled
300 grams of beef liver, hard boiled
200 grams of beef heart, hard boiled
5 stalks lemongrass crushed
4 sm crushed galangal
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liters of water washing rice / starch
1 tablespoon seasoning flavor beef bouillon powder
6 tablespoons vegetable oil

puree:
10 cloves garlic
8 cloves roasted hazelnut
1 tablespoon toasted coriander
1 tsp toasted cumin
1 teaspoon salt and 1 teaspoon pepper granules

Garnish: fried onions, sliced ​​green onion and sliced ​​celery, chilli taoco
Blend: 10 onions, 5 cloves garlic, chilli curls 10 boiled briefly, 100
gram taoco, saute with 6 tablespoons vegetable oil until cooked, add the puree
salt and brown sugar.

Directions:1. Boiled beef, tripe, liver and heart, give lemon grass, galangal, ginger and bay after lift cooked, drained, diced. Jerohan cooked beef, diced. Set aside.
2. Heat oil and saute until fragrant spices are mashed, enter into the broth, add fried peanuts, bring to a boil.
3. The presentation, prepare a bowl, fill with meat and gravy give jerohan, sprinkle fried onions, sliced ​​ scallions and serve with native celery and chili taoco.
4. Serve warm.

serve for 6 people

Indonesian Recipes Collection 

Lihat Peta Lebih Besar

Kalasan Fried Chicken

Pict: http://resep-warisan.blogspot.com/2011_06_01_archive.html

Ingredients:
1 whole free-range chicken fat, cut into 4 parts
2 tablespoons lime juice
1 tsp garlic
500 ml coconut milk
50 g sugar Java, comb
2 tablespoons soy sauce
1 bay leaves
cooking oil
Seasonings, puree:
8 cloves shallots
4 cloves garlic
1 cm galangal
½ tsp pepper granules
1 teaspoon salt

Direction:
1. Marinate chicken with lime juice and garlic until blended. Let stand for 1 hr.
2. Boil coconut milk with spices, bay leaves, sugar and soy sauce.
3. Add chicken, cook until chicken is tender and juices run out. Remove and drain chicken to cool.
4. Fry in hot oil and lots of it to dry. Remove and serve warm.

Serve for 6 peoples

Indonesian Recipes Collection