Resep Masakan Indonesia

How to make gado-gado (Indonesian salad)

Gado-gado is a processed food made from vegetables, such as long beans, potatoes, carrots, cabbage, lettuce, chicken eggs, bean sprouts, cucumbers and so on.
It tastes good with spices / peanut sauce, the hodgepodge is also very healthy, rich in vitamins and protein because almost all of the ingredients are from vegetables without added chemicals, so it's still very fresh
Recipe for making a hodgepodge
Ingredients :
* 150 gr tofu
* 150 grams of tempeh
* 150 grams of cabbage, finely sliced, pour hot water, drain
* 150 gr bean sprouts, remove the roots, pour hot water, drain
* The oil for frying
* 150 gr long beans, cut 2 cm, boiled
* 150 grams of curly lettuce, sliced ​​2 cm
* 3 chicken eggs, boil, then peel and cut into 4 pieces
* 1 cucumber, peeled, thinly sliced
* 1 red tomato, cut into 8 pieces lengthwise
Peanut sauce:
* 2 tablespoons vegetable oil
* 5 cloves of garlic, puree
* 3 red chilies, puree
* 5 kaffir lime leaves
* 250 grams of peanuts, roasted, remove the skin, puree
* 500 ml coconut milk from 1/2 grated coconut
* 50 grams of brown sugar, comb
* 3 tablespoons tamarind water
* 1 teaspoon salt
* Fried onion
* Melinjo chips
* Crackers
How to make a hodgepodge:
* Fry tofu and tempeh in lots of oil until cooked and brown. Remove and drain. Then cut into small pieces
* Sauce: Heat oil, saute garlic, chilies and lime leaves until fragrant. Enter the ground peanuts and coconut milk, stir until boiling. Add brown sugar, tamarind water, and salt. Cook until the brown sugar dissolves. Lift.
* Arrange on a serving plate, tofu, tempeh, eggs, vegetables, lettuce, eggs, cucumber, and tomatoes.
* Flush with peanut sauce
* Gado-gado is ready to be served with a sprinkling of complementary ingredients to enhance the delicious taste

How to make Simple Cicken Soup, Ingredients and Recipe

Chicken soup is a dish made from chicken and vegetables as the main ingredient, the taste of this chicken soup is so delicious because of the broth in the chicken that spices up the vegetables (potatoes, carrots, tomatoes, etc.).
Apart from its delicious taste, chicken soup spices are also easy to find because they are only common spices such as shallots, garlic, pepper, salt, nutmeg, and so on. The seasonings are easy to get, the chicken is easy to get and cheap, the vegetables are abundant, the cooking method is easy, the taste is delicious so that it makes chicken soup a favorite dish for mothers.
So what are the ingredients and how do you make chicken soup?
Here is this recipe
Ingredients :
* 1 kg of chicken, cut into small pieces
* 1 leek, cut according to taste
* 1 celery stick, cut into pieces
* 2 tablespoons vegetable oil
* 20 gr onion, sliced ​​coarsely
* 2 cloves of garlic, crushed then finely sliced
* 100 gr carrots, cut into 1/2 cm cubes
* 300 grams of potatoes, cut into 1/2 cm cubes
* 1.5 Lt of water.
* 1 tomato, cut into 8 pieces
* 1/2 teaspoon ground pepper
* 1/2 teaspoon ground nutmeg
* 2 tsp salt
* 1/2 teaspoon sugar
* 2 tbsp green onion, sliced ​​roughly
* 2 tbsp fried shallots
How to make chicken soup:
* Boil water, add chicken pieces. Bring to a boil, add the green onions and celery. Cook until the meat is tender.
* Saute the onions and garlic until fragrant. Remove, and put this stir into the broth containing the chicken meat earlier.
* Add carrots, potatoes and tomatoes.
* Enter the nutmeg, pepper, salt and sugar.
* Cook over low heat until vegetables are soft.
* Remove, chicken soup is ready to be served with a complementary sprinkling of sliced ​​green onions and fried shallots.

Simple Spicy Kale Sauteed Recipe (Tumis Kangkung Pedas)

Sauteed kale is a simple dish from kale that grows around us, the way to cook it is easy, just fry it with soy sauce but it tastes really good to eat with rice.
Kangkung is very easy to find, especially in rural areas, usually grows on the banks of rivers or around water sources, kale is also widely available in grocery stalls to supermarkets. The price is cheap, one bunch is about 1000 rupiah.
Maybe because water spinach is easy to get and it's cheap, mothers have made sauteed kale a family favorite.
Food stalls to restaurants also serve this simple menu, you know, an easy dish but is very popular because of its strong sweet spicy taste.
Well, here we present a recipe for how to make sauteed kale.
Ingredients :
* 2 bunch of kale, wash, then cut into 8 cm pieces
* 3 pieces of red chilies, sliced ​​thin oblique
* 3 pieces of green chilies, sliced ​​thin oblique
* 50 ml of water
* 1 tablespoon oyster sauce
* sugar and salt to taste
* 3 tablespoons vegetable oil
* 3 spring onions, thinly sliced
* 3 garlic cloves, thinly sliced
* 1 finger galangal
* 2 bay leaves
How to make sauteed kale:
* Heat vegetable oil. Saute garlic and onion until fragrant, add galangal and bay leaves.
* Pour water. Add the oyster sauce, red / green chilies, then stir.
* Enter the chopped water spinach, then add salt and sugar to taste.
* Stir until the vegetables are wilted and cooked.
* Remove and saute kale is ready to serve.

How to make Young Jackfruit Lodeh

Young Jackfruit Lodeh is a processed food made from young jackfruit (tewel) as the main ingredient. Young Jackfruit Lodeh vegetables is often found in small food stalls and at home.
Thick coconut milk with strong spices can make young jackfruit much better for vegetables. The price of young jackfruit, which is cheap and easy to get, makes this dish even more popular. Even Padang dishes use young jackfruit lodeh for their vegetables.
So do you want it? if you want, here we present the Recipe for Young Jackfruit Lodeh (tewel)
Ingredients :
* 200 grams of young jackfruit, cut according to taste
* a little leaf so
* little long beans
* 1 eggplant, cut according to taste
* 100 grams of tofu, cut into small cubes and then fried
* 500 ml of water
* 500 ml thick coconut milk
* 1 bay leaf
* 1 red chili, sliced ​​thin oblique
Softened seasoning :
* 1 teaspoon coriander
* 5 red onions
* 3 cloves of garlic
* 4 pieces of cayenne pepper
* 3 candlenuts
* 1 piece of laos
* Salt and flavorings
* Sugar to taste
How to make lodeh:
* Saute all the spices that have been mashed, add the bay leaves, red chili slices, saute until fragrant then add water.
* Enter the young jackfruit, then long beans, cook until the vegetables are soft.
* Enter the leaves of so, then add the coconut milk, let it boil, stirring occasionally, so that the coconut milk does not break.
* add the eggplant, fried tofu and add salt, sugar and flavorings, cook until cooked
* Young Jackfruit Lodeh vegetables are ready to be served as a complement to rice

Goat Aceh Noodles Recipe (mi aceh daging kambing)

Aceh noodles are one of Indonesia's original processed dishes originating from the island of Sumatra, to be exact, originating from Aceh.
Made from yellow noodles as the main ingredient, while the additional ingredients are beef (can also be mutton) which is rich in protein, onions, garlic, tomatoes, chilies, other vegetables that make the adequacy of vitamins in Aceh noodles very good.
It is not uncommon for Acehnese noodles to use sea fish as a complement such as shrimp or lobster or shellfish or even crab. The taste of Aceh noodles is spicy and savory
Aceh noodles are divided into 3 types, namely fried Aceh noodles, stir-fried Aceh noodles and soup aceh noodles, but this time we will present stir-fried Aceh noodle recipes.
It feels very delicious and addicting.
Let's take a peek at the recipe for making Aceh noodles.
Ingredients :
* 400 grams of wet yellow noodles
* 350 ml beef broth
* 250 grams of mutton, cut into 1 cm squares, 1/2 cm thick
* 3 spring onions, finely sliced
* 2 cloves of garlic, finely sliced
* 100 gr bean sprouts
* 1/2 teaspoon chili powder
* 2 tbsp sweet soy sauce
* 1 tomato, cut into small cubes
* 1 stalk celery, finely sliced
* 1 scallion, finely sliced
* 1 1/2 teaspoons salt
* 3 tablespoons of cooking oil
Softened seasoning :
* 3 red chilies
* 6 red onions
* 3 cloves of garlic
* 3 cm turmeric
* 3 pcs cardamom
* 1/4 tsp cumin
* 1/2 teaspoon pepper
fried chips
Cucumber and carrot pickles
The steps of making Aceh noodles:
* Saute the onions and ground spices until fragrant, add the mutton while stirring until it changes color.
* Add stock, cover the pan, cook until the meat is tender and the sauce thickens.
* Enter the noodles, celery, spring onions and salt, stir well. Add the soy sauce, chili powder, tomatoes and bean sprouts, stir until wilted and the spices are absorbed.
* Remove and serve Acehnese noodles with complementary chips and pickles

Pastel with Vegetables and Beef Filling Recipes

Pastel cakes are one of the processed foods that are very popular with the public. It is easy to carry, tastes good and has high nutrition, making it a food on the go.
This pastel is actually not an authentic Indonesian dish, but comes from Brazil and Portugal which of course has a different content from local pastels and is mostly made in Indonesia. Pastels are divided into 2 types, namely wet pastels and dry pastels, where dry pastels are usually filled with shredded, while wet pastels use vegetables, eggs and fresh meat.
Pastel taste depends on the filling which determines the taste, some are salty, savory, sweet.
Then what about how to make it, easy or difficult?
Well, this time we will discuss the procedures for making wet pastries with carrots, potatoes and beef.
Ingredients for making pastel shells:
* 250 g of wheat flour
* 150 ml of water
* 50g of butter
* Cooking oil for frying
*  1 egg
*  Salt to taste
Ingredients for pastel filling:
* 200 g minced beef
* 1 tablespoon tapioca flour
* 60g of peas
* 60g of potatoes
* 50g carrots
* 3 cloves of garlic
* 3 cloves of red onion
*  salt to taste
* ground pepper to taste
Making pastel skins:
* Sift flour with salt, add eggs, and beat until blended.
* Then knead the pastel dough and add water and butter, then knead the pastel skin mixture again until it becomes smooth, then set aside.
Making pastel filling:
* Finely chopped shallots and garlic, then saute until fragrant.
* Enter the vegetables, don't forget to give a little water and add the minced meat, then add pepper and salt to taste.
* Dissolve tapioca flour with a little water to thicken the contents of the dough.
* Put the diluted tapioca flour, cook until cooked, then set aside.
Make a pastry:
* Grind the dough skin until it is thin, use a mold to shape it into a round
* Put the contents of the pastel into the skin, cover the dough, fold at the ends we make a shape like a shell
* Fry the patties using low heat. Fry until golden brown.
* Remove, the pastel is ready to be served.

Soft soy sauce beef stew recipe

Processed beef food is endless, apart from being processed for rendang, shredded, soup and beef jerky, another popular and popular stew is stews.
Yes, this original soy sauce beef stew has a strong sweet taste and can be made spicier because of the addition of ginger, pepper and chili (if needed), but the sweet taste and a little bit of spiciness are enough to increase the family's appetite.
At first glance, this beef stew is similar to rendang, but it's actually not the same because the taste of stews tends to be sweet, besides that the broth is also not as thick as rendang. The cooking method is also not long like rendang which takes up to 6 hours, if the stew is just 1.5 hours.
So, this is the recipe for making soft and original soy sauce beef stews
Ingredients :
    500 gr beef, cut wide and half cm thick
    3 cm ginger, crushed
    2 cloves of garlic
    Pepper powder
    1 tablespoon margarine, for sauteing
    6 garlic cloves, thinly sliced
   10 spring onions, thinly sliced
    5 tbsp sweet soy sauce
    1/2 teaspoon finely roasted coconut
    3 cm cinnamon
    2 pieces of cloves
    ½ teaspoon ground nutmeg
    1 tomato, cut into 8 pieces
How to make meat stews:
1. Coat the meat with ground ginger and garlic and 1 teaspoon of ground pepper. Let stand for about 1 hour so that the spices are absorbed.
2. Heat margarine, saute the garlic slices until fragrant, then add the shallots. Stir until wilted, then add the meat.
3. Put in the broth and all other ingredients, bring to a boil.
4. Cover the pot and reduce the heat, cook until the sauce thickens and the meat is tender for 1-1.5 hours
Semur Daging Serve with warm rice and sprinkled with fried onions on top.