KETOPRAK RECIPE

The foods that are mostly found around the western Java, especially which is close to Jakarta, with main ingredients are lontong (rice cake), beancurd and vermicelli / Soun makes this meal worth to try.

ingredients:

• 1 piece of beancurd 
• 1/2 tsp salt 
• 2 cloves of garlics, mashed 
• 150 ml of water 
• 4 pieces of lontong (rice cake), cut into pieces 
• 150 grams of sprouts, boiled 
• 100 grams of vermicelli / Soun, boiled 
• 4 tbs sweet soy sauce 
• 2 tbs fried shallots for sprinkling 
• 100 grams of starch crackers, fried 
• oil for frying

Peanut sauce ingredients:

• 200 grams of peanuts, fried 
• 8 pieces the red chilies, boiled 
• 3 cloves garlic 
• 1 tsp salt 
• 30 grams of brown sugar, fine comb 
• 30 ml of tamarind water (2 tsp of tamarind and 3 tbs water) 
• 50 ml of water

How to Make:

• Soak the beancurd in salt water and garlic. Fry until cooked. Cut into pieces 
• Peanut sauce: puree the red chilies, garlic, peanuts, salt and brown sugar. Add water and tamarind water. Stir well. 
• Serve lontong (rice cake), pieces of beancurd , sprouts, vermicelli / Soun and peanut sauce. Add sweet soy sauce. 
• Serve with a sprinkling of fried onions and starch crackers.

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EASY WAY TO MAKE TAHU (BEANCURD)

In Indonesia the name is Tahu, Tahu classified as old-fashioned food. Based on the literature of ancient China and Japan. Manufacture of tahu and soy milk was first introduced by LIU AN in the year 164BC. In Japan, commonly known as Tohu. Whereas in European countries and arround there, known as soybean curd, beancurd or tofu. Such as tempe, tahu is also known as the food of the people because it is cheap and accessible to all economic class.

 
The following will be explain an easy way to make tahu:

 
HOW TO MAKE TAHU

 
ingredients:

• 1 ltr pure soy milk

How to Make:

• Boil the soy milk in a saucepan until boiling, after boiled, let stand for 5-7 minutes 
• Add a additional ingredients to preserving and plumping, stir well(this step can be skip if we make tahu for personal consumption) 
• strain the boiled soy milk using a thin cloth sieve until the water runs out and only the dregs are left alone. 
• Put in a mold, then put the ballast that functions to press the dregs until the water content is completely discharged. 
• remove tahu from the mold, cut to taste, and ready for use

easy right.. ??

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BUBUR BIJI KETAPANG - KETAPANG SEEDS PORRIDGE RECIPE

At this time, I will share recipe about how to make BUBUR BIJI KETAPANG (KETAPANG SEEDS PORRIDGE), this Porridge is come from Sumatra island, more people there, called them BUBUR BIJI SALAK ...with  Round-oval form like ketapang seeds or bark seeds . Taste? Do not ask, it’s would be nice!




 
Ketapang Seed Porridge Recipe Ingredients:

     750 grams of sweet potato, peeled, steamed, mashed
     125 grams of sago flour
     1/2 tsp salt
     1500 ml of water
     200 grams of brown sugar
     2 tsp of sugar
     3 pandan leaves
     1 tsp of sago flour dissolved in a little water

Coconut milk gravy Ingredients:

     750 ml coconut milk from 1 coconut
     1/2 tsp salt
     1 pandan leaves, torn to pieces, make a knot

How to Make kETAPANG SEEDS Porridge:

• Coconut milk: boiled all ingredients over low heat, stirring frequently until thickened. Remove and set aside. 
• Take 3/4 part of sweet potatoes, mixed with sago flour and salt and knead smooth. Form the batter into slightly flattened and ovals such as ketapang seeds or bark seeds. Set aside.
•  Boil water, sugar, pandan leaves, add the batter has formed. after cooked and float, add sago flour solution, mix well.  
• Remove from heat. Serve with coconut milk gravy

Oukey, enjoy cooking and goodluck :)

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BUBUR SUMSUM JURUH AREH RECIPE

I will try to give recipes that can be used for your breakfast or your snack. Daily activities do require a lot of energy. because of that,  breakfast  will be able to increaseyour  energy for your activity later. BUBUR SUMSUM JURUH AREH is very easy to make. Here I will give the recipe for you. 

BUBUR SUMSUM JURUH AREH RECIPE

INGREDIENTS FOR PORRIDGE:

• 250 grams of rice flour
• 2 cups water
• 8 cups of coconut milk from 3/4 coconut
• 1/2 tsp salt
• 2 pieces of scented pandan leaves

INGREDIENTS FOR JURUH

 
• 100 grams sugar
• 250 gr brown sugar
• 5 cups water
• a seet of scented pandan leaves
• some jackfruit pieces sliced ​​into small pieces

INGREDIENTS FOR AREH (thick coconut milk)

 
• A coconut take the coconut milk into 2 cups.
• 1/2 tsp salt
• a seet of scented  pandan leaves

HOW TO MAKE PORRIDGE:

• Boil the coconut milk, salt and pandan leaves until boiling, put the flour that was diluted with 2 cups water

• Stir until blended and mature, keep the fire so as not to scorch

• Serve with juruh (sugar syrup) and areh.

HOW TO MAKE JURUH

 
• boiled both of sugar, filtered if the sugar is truly melt, and boil again, add the pandan leaves.
• Sliced ​​jack is inserted, shortly after the sugar thickens

HOW TO MAKE areh

 
• Boil the coconut milk, salt, and pandan until being oily

oukey, enjoy the cooking and enjoy the BUBUR SUMSUM JURUH AREH

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Apple Lunkhead or "Dodol Apel" recipe

Apple Lunkhead or in indonesian called “dodol apel”, is one of the products processed from apples. The ingredient used to make apple lunkhead is the fruit flesh. The main ingredient used in making apple lunkhead is an apple with a full maturity level. Fruit that are used should have a sweet taste to reduce the amount of added sugar.

Additional ingredients required in making apple lunkhead generally sugar, coconut milk and sticky rice flour. If you wants to make a apple lunkhead more chewy and durable, you can add gelatin and Premium HQ / preservative. To add the gelatin, can be dissolved before in warm water until phase the chewy solvent like a glue. For 1 kg of batter lunkhead can be added 5-10 grams gelatin and 1 gram Premium HQ.

In addition, you are also can make a apple lunkhead without sticky rice flour or coconut milk. Only using gelatin to make lunkhead chewy. Generally, the taste of lunkhead apple using gelatin like a jelly candy, chewy and sweet-sour. It’s different if you are using coconut milk and sticky rice flour, the taste is tend to be sweet and savory. Here, I will give you an alternative recipe without sticky rice flour and coconut milk:

Ingredients needed:

-Ripe apples 1 kg
-Sugar 750 gr
-1 g of malic acid
-Gelatin 20 grams
-Sodium Benzoate 1 gram
-Food coloring sufficiently

How to make:

1. Peel the apples, separate the flesh from the seed 
2. Soak the peeled apples in a solvent of anti-oxidants / sodium pyrosulfit (1 liter of water + 0.5 gram  of anti-oxidants).
3. Drain, then mash the fruit flesh using Blender until resulting apple pulp.
4. Combine apple pulp with sugar. Then, mix with Malic acid, Sodium benzoate, and gelatin that has been thawed with warm water first. Stir this batter until evenly distributed.
5. Cook the batter over low heat about 1 hour. During cooking,the batter should be stirred gently and continuously. Cooking was stopped after the batter smooth, marked with the batter not sticking to the stirrer.
6. Lift the batter is allready smooth and put into baking dish or mold that has been smeared with liquid carnaubawax or vegetable oil. Left it until the batter harden. 
7. Cut the batter that has been hardened in a pieces, accordance with the desired size. Make it a same size and same large. Dodol apples or apple lunkhead are ready in containers with a thin polyethylene plastic, packed in a box to enhance them appearance.

Ingredients Specification:

• Gelatin: It is a food additive in the form of coarse powder with brownish yellow color. Usually used for thickening, basic Ingredients pudding, jelly candy, etc.. There are two kinds of gelatin powder on the market, there are roughly as sugar and some are more subtle, to make dodol apples, you should wear soft gelatin powder that is easy to dissolve.

• malic acid: malic acid in the form of white crystalline powder that is somewhat coarse. An additional Ingredient for the sour taste that comes from apples. Generally, we added citric acid (sour taste from oranges). Malic acid has a sour taste different with citric acid. Sour taste of malic acid does not sting like citric acid, but more delicate and fresh.

• Preservatives: Substances that can we add preservatives to the lunkhead apples, namely: 

1. Sodium Benzoate is a preservative that works at the optimum pH below 4.5. So for products that taste sour, such as syrup, sweets, drinks etc. 
2. Premium HQ / Potassium sorbate is a preservative that works optimum at pH 4.5 - neutral. So for products that not sour / sour can use this type of preservative.

Maximum allowable dose for both types of preservatives are 1 g / kg batter.

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