Gulai jantung pisang

Recipe Ingredients:

•   1 piece of banana flower stone 
• 2 tablespoons cooking oil 
• 500 ml thick coconut milk from 1 coconut2 bay leaves 
• 2 cm galangal 
• 3 lime leaves 
• 2 tablespoons tamarind water

   
Puree:

• 5 large red peppers
•  8 red onions 
• 5 cloves garlic 
• 1 teaspoon salt and 1/2 teaspoon pepper 
• 1 tsp sugar

How to Make:

1. Remove outer skin of a banana flower, then cut it in half lengthwise, then thinly sliced ​​and washed. Boil until tender, remove and drain. 
2. Heat oil, saute ground spices until fragrant, enter the greeting, galangal and lime leaves. Enter the coconut milk, cook until the spices and sauce evenly shrunk. Add banana flowers, cook a minute, remove from heat.

Es Gempol Khas Solo

Recipe Ingredients: 

• 25 grams of corn starch 
• 200 grams of rice flour
• ½ teaspoon salt
• 50 ml of hot water
• 25 ml water leaves suji
• 5 pieces of jackfruit, cut into small pieces lengthwise
• vanilla syrup
•  Ice cubes, crushed
• Water for boiling
• 500 ml coconut milk
• ½ teaspoon salt
• 2 pieces of pandan leaves, conclude 
• 2 tablespoons cornstarch, dissolved in water

How to Make:
Phase I: Creating Gempol

1. Steamed rice flour during the first 30 minutes, then lift 
2. Combine corn starch, water leaves suji as a dye as well as hot water and knead until smooth.
3. Round the dough such as marbles and press the center to form a basin
4. Boil the water until boiling, then put the dough is shaped concave Gempol. Cook until the float

Phase II: Make Coconut Milk Gravy

1. Boiled coconut milk, salt, pandan leaves, stir until boiling. Try not to break the coconut milk.
2. Mix the cornstarch is dissolved, and cook until thickened lift if it is cooked

Phase III:

• Who are serving glasses. Arrange the supplementary materials and jackfruit Gempol then pour coconut milk and vanilla syrup and ice cubes. Gempol ice ready to be served.

Pindang Padang Ikan Bandeng

Recipe Ingredients:

• 500 g bandeng  fish 
• 1 teaspoon sour
• 1 tablespoon salt
• Cooking oil
• 250 ml coconut milk
• 3 pcs red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 pcs red chilli, finely sliced
• 1/2 turmeric leaves lbr
• 2 stalk lemongrass, crushed
• 2 tablespoons salt
• 2 pcs kandis acid

 
Seasoning Blend:

• 3 pcs red onions 
• 1 clove garlic
• 5 pcs red chili
• 2 cm ginger
• 2 cm galangal 
• 1 cm turmeric

How to Make: 

1. Clean the fish, wash, cut into pieces, coat with acid and salt. 
2. Heat oil, put the fish, dry and fry until cooked, remove and drain.
3. Saute onion, garlic, red pepper, and spices until fragrant. Enter a turmeric leaf, lemon grass, salt, and coconut milk, cook until the oil out. Enter the fish, and sour kandis, cook over low heat until the flavors to infuse. 
4. Once cooked, remove from heat and serve