Ingredients
* 1 kg - young jackfruit, chopped
* 500 ml - thick coconut milk
* 10 pcs - chicken scratch
* 5 lbr - bay leaves
* 3 pcs - lemon grass, crushed
* 5 tbsp - cooking oil
* 10 cloves - onions, mashed
* 5 cloves - garlic, mashed
* Btr 10 - hazelnut puree
* 1 tbsp - coriander, mashed
* 1 tsp - shrimp paste, roasted and mashed
* 150 gr - brown sugar, mashed
* 2-3 tsp - salt, mashed
Making way
1. Prepare the cooker. Insert a row spices and coconut milk, stirring once. Enter a new greeting, lemongrass, galangal, sliced chicken scratch and young jackfruit. Close the pressure cooker tightly. Turn on the fire. Heat the pressure cooker until the young jackfruit reads. Cook about 30 minutes. Chill.
2. Prepare a sufficient amount of a frying pan. Give 5 tablespoons cooking oil, blondho, and young jackfruit which was cool. Stir in pan until all the water to shrink and dry and warm colors more intense.
3. Serve with Baceman Gudeg Fried Chicken and krecek (Dry).
4. TIPS & TRICKS: Cooking with a pressure cooker will make enough red gudek us so no need to use teak leaves. If you do not have a pressure cooker, ready just add warm milk and cook with regular pots with yag long time. The fire is small. If you like, add the cassava leaves on this warm. Deh delicious.
5. Tips & Tricks: Use a thick coconut milk yes, let there a bit areh formed. The more viscous the better.
6. Tips & Tricks: Brown Sugar used mlandhing not too much, because mlandhing do not really like sweet. So if the user's tastes sweet, may be added to taste.
7. Tips & Tricks: If you have an alias blondo deposits if we make the right palm oil, awful thing to add when we warm roasting. More stable sense of warm, and dry can be a lot areh. satisfied
ingredients:
4 tails salted squid, wash, cut the size of 1 cm
300 g tempeh, cut into cubes
100 grams of leaves melinjo
6 spring onions, finely sliced
3 cloves garlic, thinly sliced
5 red chilies, sliced
1 stem sere, crushed
1 cm ginger, crushed
50 grams of bean sprouts
500 cc coconut milk
1 teaspoon salt
3 tablespoons oil
How to make
Heat oil, then put the onion and garlic, saute until fragrant.
Add red pepper, sere, and ginger, stir, and cook until wilted red pepper, and enter the squid, tempeh, and melinjo leaves and stir well.
Enter the bean sprouts, salt, and coconut milk, stir well and cook while stirring occasionally until completely cooked and the sauce is low, remove from heat.
Ingredients:
150 grams of squid, cut into thin round
3 tablespoons flour
Mangkokan 3 bay leaves, thinly sliced
3/4 teaspoon salt
Spices:
4 red onions
1 clove garlic
1/2 teaspoon coriander
2 red chilies
2 cm turmeric
Oil for frying
How to Treat:
A. Toss the squid with flour, mangkokan leaf, and salt.
2. Enter spices.
3. Stir well, then spoon a little into the hot oil.
4. Fry till dry and cooked.
ingredients:
4 tails salted squid, wash, cut the size of 1 cm
300 g tempeh, cut into cubes
100 grams of leaves melinjo
6 spring onions, finely sliced
3 cloves garlic, thinly sliced
5 red chilies, sliced
1 stem sere, crushed
1 cm ginger, crushed
50 grams of bean sprouts
500 cc coconut milk
1 teaspoon salt
3 tablespoons oil
How to make
Heat oil, then put the onion and garlic, saute until fragrant.
Add red pepper, sere, and ginger, stir, and cook until wilted red pepper, and enter the squid, tempeh, and melinjo leaves and stir well.
Enter the bean sprouts, salt, and coconut milk, stir well and cook while stirring occasionally until completely cooked and the sauce is low, remove from heat.
ingredients:
750 g of white squid is the magnitude
2 tablespoons water whiting
1 piece of lemon water taken
11/2 tsp salt
200 gr fried peanut
2 tablespoons granulated sugar
50 ml of water
250 ml cooking oil for frying
2 tablespoons cooking oil for sauteing
Spices that are:
6 pieces of red pepper, cored
3 cloves garlic
1/2 tsp salt
How to Make:
Cut squid rings form as wide as 1 cm then dirumbai sides with scissors.
Soak the squid with lime water for 25 minutes then wash, soak it again with lemon juice for 15 minutes.
Heat oil, fry the dried squid until brown. Set aside.
Saute the mashed with oil until fragrant and cooked. Enter the sugar, stirring until dissolved, add water, stirring until it resembles a jam. Enter the squid and beans and stir well. Lift.
TIP:
Lime needed to soak the squid use the clear lime water.
Squid should be fried in hot oil, until golden brown
If you want to stay crispy squid, should be stored in jars.
ingredients:
200 g squid, cleaned and cut into her skin to form ring
½ tsp fine salt
½ teaspoon pepper
2 eggs, beaten
150 grams of coarse white bread flour
Flour to taste
Cooking oil for frying
sauce:
2 tablespoons mayonnaise
½ tbsp tomato sauce
How to Make:
Combine squid with pepper, salt and flour. Then dip into beaten egg and then roll up the squid was the bread flour. Let stand about 10 minutes. Then fry in hot oil until lightly browned and cooked. Drain.
For sauce, combine mayonnaise with tomato sauce.
ingredients:
750 gr of squid size
2 tablespoons margarine
4 cloves garlic, crushed
2 cm ginger, finely chopped
contents:
2 cloves garlic, finely chopped
2 cm ginger, chopped
50 ounces onions, chopped
100 gr squid head, roughly chopped
100 g shrimp, peeled, roughly chopped
¼ teaspoon pepper
1 tablespoon soy sauce
1 tablespoon soy sauce
50 ml of egg white
sauce:
(mixed together)
3 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tbsp tomato sauce
1 tablespoon angciu
1-2 tablespoons chili sauce (if you like spicy)
How to Make:
1. Clean the squid, remove head and make a husk, waste ink, then rinse thoroughly and set aside.
2. Contents: heat 2 tablespoons oil in a wok. Saute garlic and ginger until fragrant. Enter a stir onions until softened, remove from heat. Combine all ingredients in a bowl contents / container and include pan-fried onions that have been earlier. Stir well.
3. Put the ingredients in a plastic bag contents into triangles, spray into the squid bodies fully. Pin ends with a stick, then put it in a heat resistant container. Steam in a steamer for ± 15 minutes until cooked, remove and let cool. Cut the squid crosswise into pieces 1 ½ cm thick contents.
4. Reheat 1 tablespoon cooking oil in a skillet with butter, add the garlic and ginger, stir-fry until fragrant. Enter the squid and then pour the contents of the sauce mixture. Stir briefly until smooth and boiling, remove from heat. Move the contents of squid into the serving dish, pour the orange juice 2 limes. Serve while warm.
