Tempe Mendoan

Recipe Ingredients: 

• 100 grams of rice flour
•  1 tablespoon flour
• 1 tablespoon flour
•    2 leeks, thinly sliced
• 125 ml of water     
• 300 gram tempe, irir thin width 10 x 15 cm
• vegetable oil to taste    

Recipe Ingredients are Finely Ground: 

•  2 cloves garlic
• 1 red onions
• 1 teaspoon coriander   
• 2 teaspoons salt

How to Make:

1. Tempe Mendoan Seasoning puree.
2. Stir the flour with the spice paste, green onions and water until blended.
3. Dip each piece of tempeh in flour mixture. Fry in hot oil and flour until dough is cooked, but not dry. Remove and drain.
4.   Serve. 

Sate Ayam Madura

Madura Chicken Satay Recipe Ingredients:

• 1 kg chicken, discarding skin and bones
• 150 ml soy sauce
•   lemon juice 2 pieces
• 40 fruit skewers 

  
Spice Nuts \Recipe:

• 250 grams of peanuts, fried
• 4 cloves garlic
• red onion 5 cloves
• 2 pieces of red chillies
•   500 ml of water
•   lime leaves 2 pieces
• salt to taste
• soy sauce 100 ml

Chicken Satay Madura Complement:

• or rice cake rice cake

How to make Chicken Satay Madura:

1. Cut chicken into cubes, then prick-prick with a skewer and do until exhausted, set aside.
2.   Puree all ingredients except peanut sauce, soy sauce, lime leaves and water until soft, then mixed with soy sauce, water, lime leaves and cook until the oily and cooked, remove from heat.
3. Marinate the chicken satay with soy sauce added a little spice to the flat surface nuts.
4. Grilled skewers until cooked while turned upside down and covered in ketchup sis seasoning, remove from heat.
5.   Serve chicken satay with peanut sauce, lemon juice and rice cake.

Sate Lilit Bali

Recipe Ingredients:

•  500 g shrimp, peeled, head, skin and tail
• 2 pieces of lime leaves, minced
• skewers to taste

Recipe Ingredients are Finely Ground: 

•  red onion 3 eggs 
• 2 cloves garlic
• 1 teaspoon coriander
• turmeric 2 cm
• lime leaves 1 sheet
• pepper 1/2 teaspoon 
• salt to taste

     
How to Make:

1. Shrimp until finely chopped meat, remove from heat and set aside.
2. Mix all the spices, then puree until smooth.
3. Mix the chopped shrimp with lime leaves and ground spices, stir until well blended.
4. Form the dough into a round oval shrimp with lemon grass skewer, with a clenched-fist up a bit dense. Let stand for 15 minutes.
5. Grilled skewers over the coals while inverted until cooked. Lift.
6. Serve.

Sate Ayam Ponorogo

Recipe Ingredients:

• 500 grams of beef, diced
• skewers to taste

  
Recipe Ingredients are Finely Ground: 

• turmeric 2 segment
• 5 garlic cloves
•   onion 5 items
•   1 teaspoon coriander
• ginger 1 vertebra, crushed
• 1 teaspoon salt
• 1 stalk lemongrass, crushed
•    25 ml cooking oil   

How to Make: 

1. Saffron puree, garlic, onion, and cilantro. Set aside.
2. Saute the spice paste. Enter the ginger, salt, and lemon grass. Cook until done
3. Cook the chicken for 10 minutes, drain.
4. Stick each chicken on a skewer, then grilled over hot coals.
5. Serve with soy sauce and rice cake.

         
Serves 6 

Sate Padang

Recipe Ingredients:

• 500 grams of beef, diced
• skewers to taste

  
Padang Satay Seasoning Recipe:

• onion 5 items
• 3 cloves garlic
• 2 pieces of red chillies
• 1 teaspoon coriander
• pepper powder 1/2 teaspoon    
• sufficient water
•   lime leaves 2 pieces
•   lemongrass 1 vertebra, crushed
• ginger 1 vertebra, crushed   
• 100 ml of cooking oil
• salt to taste
• 1 tablespoon rice flour    

How to Make:

1. Puree onion, garlic, and chili.
2. Saute until cooked, add coriander and pepper. Add water, lime leaves, lemongrass, and ginger. After boiling, put because of taste.
3. Enter the cuts of beef, cook for 10-15 minutes, remove from heat and drain. Separate the cooking water (broth) and the meat, then skewer with skewer.
4. Grilled skewers over hot coals until cooked, remove from heat.
5. Reheat the cooking water to the boil. Enter a rice flour that had been withdrawn little by little, stirring until thick. Then smear on skewers. Serve.

Sate Kambing Pamekasan

Recipe Ingredients:

• 500 grams of goat meat
• 150 ml soy sauce
•   lime juice 2 pieces
• 20 fruit skewers

      
Satay Peanut Sauce:

• 250 grams of peanuts, fried
• 4 cloves garlic
•   onion 5 items
• 2 pieces of red chillies
•   500 ml of water
•   salt to taste
• soy sauce 100 ml

       
Complement Satay Recipe

• rice cake

How to Make:

1. Cut lamb into cubes, then prick with a skewer and do until exhausted, set aside.
2. Puree all ingredients except soy sauce, peanut sauce, lime leaves, and water until soft, then mixed with soy sauce and water, and cook until oily and cooked, remove from heat.
3. Marinate lamb skewers with soy sauce added a little spice to the flat surface nuts.
4. Grilled skewers until cooked while turned upside down and covered the rest of the seasoning sauce, remove from heat.
5. Serve the lamb skewers with peanut sauce, lemon juice, and rice cake.
   

Tengkleng Kambing

Recipe Ingredients:

• 300 grams of rack of lamb, washed
• 4 cloves garlic, mashed
• 4 spring onions, mashed
• 3 cm turmeric, crushed
• 3 seeds pecans, toasted, crushed    
• 2 cm ginger, crushed
• 2 cm galangal, crushed
• 1 bay leaf
• 2 lime leaves
• 2 cm cinnamon
• 3 clove
• 1/2 nutmeg, grated
• 1 stalk lemongrass, crushed
• 75 ml coconut milk       
• 200 ml of water
•    Salt and sugar to taste  

How to Make:

1. Saute all ingredients (except the rack of lamb, water, and coconut milk) until fragrant.
2. Enter a rack of lamb, stir.
3. Add water, allow it to ribs of lamb is tender.
4. Enter the coconut milk, stir until boiling.
5. Serve with condiment and rice cake

Ayam Bakar Taliwang

Recipe Ingredients:

• 1 medium chicken tail
• 150 ml thick coconut
• 2 tablespoons cooking oil

Recipe Ingredients are Finely Ground:

• 3 cloves garlic
• hazelnut 2 
• chili 3 pieces great 
• cayenne pepper 5 pieces
• paste 1/2 teaspoon
•  salt to taste

How to Make:

1. Clean chicken, remove the sides of the chest and stomach contents.
2. Marinate the chicken with a little salt until blended.
3. Chicken with bamboo sticks, fry until half cooked. Remove and drain.
4. Bake on hot coals while turning occasionally until cooked. Remove and set aside.
5. Seasoning: Heat oil, saute ground spices until fragrant. Pour the coconut milk, boil and cook until cooked through. Lift.
6. At the chicken until the bruising should not be destroyed. Rub the surface with seasoning until blended.
7. Roast the chicken until the flavors mingle and occasionally smeared flavor. Lift.
8. Serve.

     

Ayam Panggang Pedas Manis

Recipe Ingredients:

• 1 chicken, cut into 4 sections
• 2 bay leaves
• 3 tablespoons soy sauce
• 3 tamarind, brewed with a bit of hot water
• 300 ml of water   

Recipe Ingredients are Finely Ground:

• 4 red onions
• 3 cloves garlic
• 8 curly red chilies
• 1/2 teaspoon coriander
• 1 cm turmeric
• 2 cm ginger     
• 2 cm galangal
• 1 1/2 teaspoon salt
• 1 teaspoon granulated sugar   

How to Make: 

1. Marinate chicken with crushed herbs. Let stand for 30 minutes.
2. Mix the spiced chicken with water, bay leaves, soy sauce, and tamarind water. Cook until chicken is tender and sauce thickened, remove from heat.
3. Marinated chicken grilled over charcoal embers or coals until the surface is slightly dry.
4. Remove and serve with sauce and vegetables.

Ayam Sambal Hijau

Recipe Ingredients:

• 1 chicken, cut into 12-14
• 1 tablespoon lime juice, mix with 1/2 tsp fine salt
• 8 red onions, coarse shear zones
• 6 cloves garlic, coarse shear zones
• 10  green chili, coarse shear zones    
• 10 pieces of green chili sauce, coarse shear zones
• 5 pieces of green tomatoes, cut into pieces
• 3 bay leaves
• 1 galangal, crushed
• 3 lime leaves, sliced
• 2 leeks, cut into pieces    
•    200 ml of water
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• cooking oil to taste
•   fine salt secukuppnya
• sugar to taste  

How to Make:

1. Marinate the chicken with lemon juice and table salt, let stand 30 minutes in the refrigerator.
2. Heat oil about 200 ml, half-cooked fried chicken.
3. Heat 5 tablespoons oil, saute onion and garlic until wilted. Enter the green chili, cayenne pepper, tomatoes, bay leaves, galangal, and kaffir lime leaves, stir until wilted.
4. Add the chicken, pour water and stir until boiling. Enter the leeks, violations, and sugar and stir until all ingredients cooked. Enter the cornstarch solution, stir, and immediately remove from heat.

Ayam Kremes

Recipe Ingredients:

• 1 whole young chicken, cut into 8 pieces, boiled with 2000 ml of water
• One galangal, crushed
• 4 bay leaves
• 150 ml thick coconut milk from 1/3 coconut
• 200 grams of corn starch
• 1 egg
• 1 stalk lemongrass, crushed
• salt to taste
• cooking oil to taste    

 
Recipe Ingredients are Finely Ground:

• 6 cloves garlic
• 4 red onions
• 1 tablespoon coriander, toasted
• 1 turmeric to taste
• 4 hazelnut, toasted
• salt to taste     

How to Make:

1.  Prepare a skillet,  chicken, water, spices, galangal, lemongrass and bay leaf. Ungkep while turning occasionally until chicken is soft enough. Add coconut milk, stir until boiling.
2. Remove the chicken, strain the sauce, spicy chicken, discarding the pulp. After a cold chicken broth, corn starch and eggs enter. Add salt, stir well and becomes a soft dough (not too thick / thin).
3. Heat enough oil. Dip chicken into flour batter, fried until golden brown. Remove and drain.
4. Strain the oil used to fry the chicken, then heat again. Fry the remaining flour mixture with a spoon the way little by little over a low heat. Once browned, remove and drain.
5. Serve with fried chicken sprinkled with flour Kremesan.

Ayam Betutu Bali

Recipe Ingredients:

• 1 whole (1.2 kg) whole chicken
• 2 stalks lemongrass, white part, minced
• 2 bay leaves
• Banana leaves for wrapping
• aluminum foil

Recipe Ingredients are Finely Ground:

• 80 ml ​​oil for sauteing
• 15 red chilies, seeded
• 4 cm ginger
• 4 cm turmeric, grilled
• 4 cm galangal
• 2 stalks lemongrass, white part
• 100 gr red onion
• 6 cloves garlic
• 1 tsp coriander powder
• 4 items hazelnut, Cooking
• 4 kaffir lime leaves
• ½ tsp black pepper
• 2 tsp salt

Complement:

• white rice
• sauce

How to Make:

1. Seasoning: Heat oil, saute ground spices until fragrant and cooked. Lift.
2. Marinate chicken with seasoning until coated flat, leave overnight.
3. Add lemongrass and bay leaf, wrapped in banana leaves, wrap again with aluminum foil.
4. Steamed in a hot steamer for 2 hours. Lift. Bake in oven temperature of 1850 C for 2 hours until cooked. Lift.
5. Serve with a complement.

Tum Bebek Bali

Recipe Ingredients:  

• 200 grams of duck meat cut lengthwise / cleaved
• 1 tablespoon fried shallots
• 1 tablespoon garlic fries
• 75 ml thick coconut milk
• ½ tsp salt
• 3 tablespoons cooking oil
• 50 cc of water
• 5 pieces of red chili
• Banana leaves for wrapping

Recipe Ingredients are Finely Ground:

• 7 spring onions
• 5 cloves garlic
• 5 red chilies
• 1 teaspoon minced ginger
• 1 teaspoon galangal 
• 1 teaspoon chopped kencur
• 1 teaspoon coriander
• 5 btr hazelnut
• 1 teaspoon dried shrimp grilled

How to Make:

1. Prepare a wok, heat the oil. Saute the spices until fragrant.
2. Add the water. Cook until the spices cooked and water is shrinking. Lift. Set aside.
3. Prepare a place. Insert pieces of duck, fried onion, fried garlic, herbs that have been pan-fried, salt, cayenne pepper and stir until blended santan.Campur.
4. Then wrap the dough in banana leaves.
5. Prepare the steamer. Heat. steamed until cooked duck for ± 20 minutes, remove from heat. serve

Ayam Goreng

Recipe Ingredients:

•  3 pieces of chicken thigh
•  1000 ml of cooking oil, for frying

Recipe Ingredients are Finely Ground:

• 10 grains of red onion
• 1 tablespoon coriander
• 5 garlic cloves
• ginger 1 cm
• salt to taste
• 1 teaspoon cumin
• 1500 ml of water

How to Make:

1. Clean the chicken, ungkep chicken with water and spices, stir well and simmer the flavors to infuse. Remove and drain.
2. Prepare the cooking oil is heated, fry chicken until browned.
3. Serve.

Serves 3

Opor Nangka Muda

Recipe Ingredients:

• 1 kg young jackfruit
•  750 cc coconut milk from 1/2 coconut

Recipe Ingredients are Finely Ground:

• 4 pieces of red onion
• 2 cloves garlic
• 4 items hazelnut
• 1/2 teaspoon pepper
• 1/2 teaspoon coriander
• 1 tablespoon brown sugar
• 1 tablespoon salt

  
How to Make:

1.  Cut into pieces jackfruit. Boil until tender.
2.  Blend the ingredients, put in jackfruit stew.
3. Pour the coconut milk, cook until the water is reduced.
4. Remove and serve.

Serves 2

Ayam Balado

Recipe Ingredients:

• chicken medium / small one tail, cut into 4 pieces,   washed
• lime juice 1 tablespoon
• 750 ml of cooking oil

Recipe Ingredients are Finely Ground:

• red onion 6 pieces
• cayenne pepper 8 pieces
• cayenne pepper 5 pieces
•  salt to taste

How to Make:

1. Marinate the chicken with salt and lemon juice, set aside some time.
2. Cook the chicken in a frying pan with a lid (ungkep) until chicken is tender (add water if necessary).  Remove and set aside.
3.  Heat oil and fry chicken until golden brown. Remove and drain.
4.  Heat 2 tablespoons oil and saute until fragrant spices mashed.
5.  Add chicken and cook while stirring occasionally until flavors mingle.
6.  Remove and serve.

Serves 4

Opor Ayam

Recipe Ingredients:

• 1/2 kg chicken
• 1 coconut 
• 10 pieces of red onion 
• 3 cloves garlic 
• 5 egg hazelnut 
• 1/2 tablespoon coriander 
• 1/4 tablespoon ground cumin 
• 1/4 tablespoon pepper 1 cm laos 
• 2 bay leaves1 stalk lemon grass
• 1/2 tablespoons brown sugar
•  salt to taste and lontong (rice cake) 

  
 How to Make:

1. Clean chicken and cut into pieces and set aside.
2. Grate the coconut, squeezed to produce coconut milk , set aside.
3.  Puree all ingredients except lemon grass, bay leaves and galangal.
4.  Enter a liquid coconut milk in a saucepan, add spices, stir until boiling.
5.  Enter the chicken, pour the coconut milk.
6.  Cook until chicken is cooked.
7. Serve with rice cake.  

 Serves 2