Gurami Cobek

Recipe Ingredients: 

• 1 whole (500 g) carp, clean 
• 2 tablespoons lime juice 
• cooking oil

Spices that are:

• 1 clove garlic
• 1 cm turmeric
• ½ tsp coriander
• 1 tsp salt

Complement:

• cucumber
• basil
• tomatoes

Sauce, puree:

• 12 pieces of red chili sauce
• 2 large red chilies
• 1 clove garlic
• ½ tsp shrimp paste fried
• 1 tsp salt
• 1 tomato, cut into pieces

How to Make:

1. Marinate the fish with lemon juice and spices until blended. Let stand for 30 minutes.
2. Fry in hot oil until golden yellow and more.
3. Remove and drain. 
4. Serve with sauce san complementary

Wedang Jahe

Recipe Ingredients:

• 10 cm of fresh ginger red
• 500 ml of water
• 150 g brown sugar
• 2 tablespoons granulated sugar
• 10 grains of black pepper
• 2 whole cardamom
• 4 grains of pimento
• 1 stalk lemongrass, crushed
• 1 sheet of pandan leaves

How to Make:

1. Roasted red ginger on hot coals until lightly browned. Lift, peeled crushed.
2. Boil red ginger with water and other ingredients over low heat. 
3. Cook continued until about a quarter of the water to decrease. Lift.
4. Strain and serve hot.

Pepes Tahu

Recipe Ingredients: 

•  500 grams know, gently break up
• 1 stalk spring onion, finely chopped
• 5 bay leaves
• banana leaves for wrapping

Spices that are:

• 3 pieces of garlic
• 1 piece of onion
• 2 pieces of red pepper major
• 5 pieces of cayenne pepper (to taste)
• 1 tsp salt
• 1 tsp sugar

How to Make:

1. Combine idea that has been mashed with spices. Stir until thoroughly mixed with seasonings.
2. Add sliced ​​green onions, stir again until smooth, then prepare banana leaves.
3. Preheat steamer.
4. Wrap with banana leaves like rice cake, and place bay leaves in each bundle pepes know.
5. Steam until cooked, about 30-45 minutes.
6. Remove and serve. 

Katri Solo

Recipe Ingredients:

• 250 grams of white Kentan, soak 1-2 hours, drained 
• 125 ml coconut milk, from 1/2 coconut 
• 1/2 tsp salt 
• 2 pieces of pandan leaves

Top layer:

•  5 eggs chicken
• 125 grams of brown sugar, finely sliced 
• 50 grams of sugar 
• 200 ml coconut milk from 1 coconut 
• 50 grams of rice flour 
• 1/8 tsp salt 
• 1/4 tsp Vanilla powder

How to Make:

1. Steamed glutinous until half-cooked for 10 minutes, remove from heat.  
2. Pour the coconut milk, salt and pandan leaves. Stir until the coconut milk is absorbed.
3. Steamed glutinous until cooked again for 30 minutes, remove from heat. 
4. Grease a 10x10x7 cm sized pan with vegetable oil / Cover with plastic, put sticky while compacted. 
5. Mix all the ingredients except the rice flour and coconut milk until blended. 
6. Put the rice flour and coconut milk gradually while stirring. 
7. Pour the batter in a pan-stemmed, cook the dough, stirring until dough is thick, remove from heat. 
8. Pour the egg mixture on top of sticky rice, steamed back on medium heat until the top layer hardens about 45 minutes, remove from heat.
9. Let cool, remove from Loyong and pieces and serve.

Selendang Mayang

Recipe Ingredients: 

•  90 gr sago flour 
• 60 gr rice flour
• 1 tsp salt
• 400 ml of water pandan leaf / leaf suji
• 600 ml of water
• 500 grams of brown sugar, sliced 
• 700 ml of water 
• Ice

Sauce:

• 1000 ml coconut milk 
• 3 pieces of pandan leaves 
• 1/2 tsp salt

How to Make:

1. Mix sago flour, rice flour, salt, water, pandan leaf / leaf suji, and water, stirring until the flour dissolves. 
2. Cook the starch solution, stirring constantly until the mixture coagulates and mature.
3.  Lift and pour in a container, refrigerate. Once cool, cut into selendang mayang pieces according to taste.
4. Boil brown sugar and water until sugar is dissolved. Remove and strain, chill.
5. Pour the sugar syrup to taste, give Virgin shawl, coconut milk, and ice.
   

Es Palu Butung

Recipe Ingredients:

• 8 bananas. Steamed and peeled
• Ice cubes, shaved
• syrup 
• 600 cc coconut milk obtained from 1 coconut 
• 50 grams of rice flour 
• 2 pieces of pandan leaves 
• 75 grams of sugar
• ¼ teaspoon vanilla
• ¼ teaspoon salt

How to Make:

1. First, make porridge first. Mix the rice flour with coconut milk, stir until dissolved
2. The rest of the coconut milk boiled with sugar, pandan leaf, vanilla, and salt
3. Pour the flour that has been dicapur with coconut milk into the stew before, stir until cooked and thickened then remove from heat.
4. Prepare a serving bowl. Cut the boiled banana into pieces and place in bowl. Add the rice flour porridge, give shaved ice and add the syrup.
5. Ice palu butung ready to eat.

Moci Kacang

Recipe Ingredients:
Moci: 

• 600 g glutinous rice flour
• 100 g of corn starch
• 120 g sugar
• 200 g white butter

 Fill Material: 

• 200 g white butter 
• 100 g roasted peanuts, peeled and minced 
• 10 g smooth peanut butter (eg, Skippy)

 
Topping: 
 250 g roasted peanuts, peeled and minced

How to Make:

1. Contents: Cook all ingredients and blend until smooth.
2. Moci: Mix glutinous rice flour, white butter and sugar in a container, mix well.
3. Stir the corn starch with hot water until the dough together and mature. 
4. Mix the two together until the dough can be formed into a dough.
5. Solution: Roll the dough lengthwise and then cut into pieces contents. Set aside.
6. Roll the dough moci silineser shapes, cut into pieces.
7. Flatten the dough moci, give 1 piece of the dough pieces contents. 
8. Shape like orbs. Work up consumables.
9. moci Boil in boiling water to float over low heat.
10. Remove and drain. 
11. Roll immediately in chopped peanuts until blended.
12. Place the beans in a bowl Moci sesame-mangkur paper. Serve.

Perkedel Kentang

Recipe Ingredients: 

• ½ kg potatoes, peeled 
• 1 egg, separate the yolk and white
• 1 tbsp fried shallots, mashed
• ¼ teaspoon finely ground white pepper
• subtle nutmeg to taste
• ½ stalk celery, finely sliced
• salt to taste 
• cooking oil

How to Make:

1. Fry the potatoes in a pan of oil content that has been heated by the hot fire until cooked. Do not get burned or too brown. 
2. Once cooked, removed and immediately crushed.
3. Mashed potatoes that are mixed with egg yolk, fried onion, pepper, nutmeg and celery leaves.
4. After all blended, made ​​potato dough dots slightly flattened. Make the potatoes until dough runs out.
5. Reheat pan that has been filled and heated cooking oil. 
6. Enter the egg white dots on the potato and fry until cooked browned.
   

Ayam Rica Rica

Recipe Ingredients: 

• 1 chicken cut in 16 parts 
• 2 stalks lemongrass in crushed
• 6 pieces of red onion chopped
• 1 sheet of pandan leaves
• 5 pieces of orange leaves
• 50 ml cooking oil
• 150 ml of water
• 1 lemons
• 12 large red chilies
• 10 cayenne pepper
• 7 cloves of garlic 
• 4 cm ginger

How to Make:

1. Puree  large red chilies, red cayenne pepper,  of garlic and ginger and set aside. 
2. Saute onion, lemongrass and pandan leaves until the onions brown.
3. Enter the crushed spices and lime leaves, stir until fragrant.
4. Then enter the chicken stir until chicken changes color, add the water, reduce the heat and cover. Diungkep until the water dries somewhat with occasional stirring, stirring. Lift. 
5. Add lemon juice, mix well.

Ayam Goreng Kalasan

Recipe Ingredients: 

• 1 chicken
• 500 cc of water coconut
• 1/2 teaspoon baking soda
• 4 cloves garlic, crushed
• salt
• cooking oil

How to Make:

1. Clean the chicken and cut according to taste.
2. Boil chicken with water coconut, baking soda, garlic and salt until tender and the water dries.
3. Heat the oil and fry the chicken until golden brown color, remove from heat.

Es Pisang Ijo

Recipe Ingredients: 

• 40 grams of rice flour
• 1/2 teaspoon salt
• 300 ml of water
• 100 ml of suji leaf water
• 3 drops green coloring or pandan paste
• 175 grams of rice flour
• 5 pieces of old plantain
• Shaved ice and red syrup (cocopandan)
• 650 ml coconut milk (raw sauce)
• 50 grams of wheat flour (raw sauce)
• 75 grams of sugar (raw sauce)
• 1 pandan leaves (raw sauce)
• 1/4 teaspoon salt (raw sauce)

How to Make:

1. Stir the rice flour, salt, water, water suji leaves, green dye and boil, stirring until boiling, remove from heat.
2. Add the rice flour and stir and stir again until smooth (not sticky). Tipiskan dough, Wraps on bananas shut.
3. Steamed banana for 20 minutes. Remove and set aside.
4. Boil the sauce ingredients to a boil, remove from heat and let cool.
5. Cut the green bananas, pour the sauce, shaved ice and red syrup.