Rendang

Rendang is a dish typical of West Sumatra, Indonesia, Rendang is one food that is very well known both domestically and abroad. Rendang is a food that is unique and set by CNNgo as delicious food worldwide in September.

Rendang is made from beef cooked with coconut milk and chili. This food is delicious eaten with rice, vegetables jackfruit and green chillies. Rendang is a lot we encounter everywhere, almost every city in Indonesia sells rendang, you can find rendang is in the padang restaurant.

Rendang is sold at a very economical price that is around 9000 per piece.

INGREDIENTS :

• 1 kg of meat outside the cut as thick as a finger

• 3 of 3 liters of coconut milk that is not peeled coconut husk

• Turmeric

• 2 bay leaves

• 3 lime leaves

• 3 stalks lemongrass

MASHED :

• 150 gram red chilli deseeded
• 100 gram ginger
• 6 cm galangal
• 100 gram onion
• 3 cm turmeric
• 50 gram garlic 

HOW TO MAKE :

1. Mix all ingredients and then boiled in a saucepan over low heat.
2. Allow it to stay coconut milk 1 / 4 section.
3. Stir gently so as not to burn until dries 

TIPS :

To rendang black, the old cook over low heat.
Once the gravy is thick and bubbling, do occasionally left behind, stirring slowly.

Comparison of coconut and meat is generally 1:3.

To avoid the hand of a burst oil, wrap your hands with a rag while stirring rendang.
 

Lotek

Lotek is a kind of food like Pecel consisting of boiled and mixed vegetables with peanut sauce. Lotek peanut sauce is usually sweeter than Pecel. Lotek spice mix is also very unique because its main ingredient is a Nut that is added with Terasi, Brown sugar, Garlic.

If you come to the City of Solo, Central of Java, do not forget to taste this Lotek. Lotek usually served with Lontong or warm white rice and added red crackers and fried onions. This food is also sold with a very economical price of  Rp. 5000,- every plate.

INGREDIENTS :

• 10 bean stalk, cut into pieces
• 1 fruit squash, hard boiled
• 1 bunch kale, siangi
• 50 gr touge, pour boiling hot water, drained
• 100 gr young jackfruit, cut into pieces
• 100 gr tempe, fried
• 2 pieces of medium-size tofu, fried
• 50 gr cabbage
• 100 gr red cracker

MASHED :

• 250 gr peanuts, fried
• 3 large red chilies, boiled
• 5 pieces cayenne pepper, stew
• 3 cm kencur
• 1/2 teaspoon salt
• 1 tablespoon brown sugar,comb
• 2 tablespoons tamarind water
• 100 ml warm water

• Sprinkling of fried onions and red crackers

HOW TO MAKE LOTEK :

• Boil vegetables until done, drain.

SEASONINGS :

• crushed red pepper, cayenne pepper, kencur, salt, and brown sugar, add peanuts and stir well.
• Enter the water and tamarind water and stir well.
• Insert a piece of jackfruit which has been boiled and stir well.

Tahu Gimbal

Tahu Gimbal is a typical food from Semarang, Central of Java. Tahu Gimbal It consists of fried Tofu, cabbage, bean sprouts, Lontong, Gimbal (Shrimp fried in flour) and mixed with peanut sauce unique because it uses Petis of shrimp.

Peanut sauce have sweet, spicy and savory flavor so that it of food becomes more delicious. Tahu Gimbal is usually to eaten lunch or dinner.

For those of you who come to the city of Semarang do not forget to taste these foods. Tahu Gimbal usually sold Rp. 11 000,- every plate, it was quite cheap price when compared to the deliciousness of  Tahu Gimbal itself.

 INGREDIENTS :

•  150 gr small shrimp, discard the head, wash clean
•  75 gr flour
•  3 tablespoons rice flour
•  150 ml water
•  1 leek, thinly sliced
•  cooking oil

MASHED :

•  2 eggs hazelnut
•  2 cloves garlic
•  1 / 2 tsp coriander
•  1 teaspoon salt

SEASONINGS NUTS :

•  7 pcs cayenne pepper
•  4 cloves garlic
•  2 teaspoons brown sugar
•  100 gr fried peanuts, roughly crushed
•  1 tablespoon shrimp petis
•  2 tsp lemon juice
•  150 ml boiled water

COMPLEMENT :

•  Lontong
•  2 pieces of cabbage, thinly sliced
•  50 gr bean sprouts, pour boiling hot water, drained
•  2 pieces of fried tofu, cut into pieces
•  egg, cow eye
•  2 tablespoons fried onions
•  2 tablespoons chopped celery
•  soy sauce

HOW TO COOK :
 
Gimbal Shrimp :

• Mix spices with flour, rice flour and water until a smooth dough. Add green onion and stir well. then mixed with shrimp. Heat oil in large quantities and then pour into hot oil. Fry until cooked and golden browned. Remove and drain. Do it until the dough runs out.

Seasonings Nuts:

• Cayenne pepper, brown sugar and garlic mashed. Add peanuts, petis, lemon juice and water. Ouch until blended.

 

Tahu Acar

Tahu Acar is a Tahu  that is eaten with a mixture of pickles and brown sauce that tastes sweet, sour and spicy. Know this a lot pickle we find in Solo Town, Central of Java.

Tahu Acar are usually eaten in the afternoon. vegetables in this Tahu Acar  consists of cabbage, bean sprouts and cucumbers. besides it is mixed well with the noodles, so the added pleasure of this meal.

For those of you who came to town solo do not forget to taste these foods. enough by Rp. 7000,- every plate you are able to enjoy this food.

INGREDIENTS:

•  2 pcs Tofu, diced, fried ripe
•  4 lmbr cabbage, thinly sliced
•  150 gr bean sprouts, siangi, pour boiling water, drained
•  100 gr noodles, boiled, drained

INGREDIENTS OF ACAR :

•  1 cucumber, peeled, diced
•  3 teaspoons vinegar
•  4 tablespoons sugar
•  200 ml water
•  Mix all ingredients and stir well. 

SAUCE :

•  300 ml water
•  3 tablespoons soy sauce
•  3 tablespoons brown sugar
•  2 tablespoons vinegar
•  salt to taste
•  Boil all ingredients to boiling, remove, let cool.

COMPLEMENT :

•  1 tbsp fried peanuts
•  1 tbsp fried shallots
•  1 tablespoon chopped celery leaves
•  1 tablespoon chili sauce

Selat Solo

Selat Solo is the typical food of the Town Solo, this Selat Solo has some similarities with beefsteak, the served of Selat solo consists of meat cooked like a Semur with  potatoes, snaps, carrots, leaf lettuce, mayoinasse, tomatoes and boiled eggs are sprinkled with brown sauce that tastes sweet.

If you come to town solo, you can easily find a place that sells this Selat Solo. Selat solo sold price is with very economical only is Rp.8000,- every plate.

INGREDIENTS:

• 500 g of meat has in, cut crosswise fiber
• 6 pcs red onion, thinly sliced
• 4 tablespoons soy sauce
• 1 pc tomatoes, diced
• 1 cm cinnamon
• 2 pcs cloves
• ¼ cut nutmeg
• 2 tablespoons margarine
• 250 ml water

 

MASHED:

• 5  garlic
• 1 tsp pepper
• ½ teaspoon salt

COMPLEMENT:

• 200 gr snaps, cut into 3 cm, boiled until cooked
• 200 g carrots, cut into 3 cm, boiled until cooked
• 4  hard-boiled eggs, cut two

SAUCE:

• 4 egg yolks, mashed
• 150 gr Liquid margarine
• 3 tablespoons lime juice
• 1 tablespoon granulated sugar
• 1 teaspoon salt

HOW TO COOK:

1. Beef steak: melting the margarine, saute onion , put spices, after the fragrant, put the meat, cloves, nutmeg, cinnamon and water and cook until meat is tender.
2. After the meat is tender add the soy sauce and tomatoes, cook until thickened, remove, set aside.
3. Sauce: Mix all sauce ingredients until blended.
   
   
   
   
   
    

Tahu Guling

Tahu Guling is one of the typical of food in the town solo, central java. if viewed in passing Tahu Guling is almost similar to the Ketupat Tahu magelang. This Tahu Guling have a sense of tend to be somewhat sweet.

Tahu Guling is usually sold with a cart, with the economical price of Rp. 6000,- every plate, for those who like spicy usually mixed with cayenne pepper.

For those of you who visited the town solo do not forget to taste these foods.

 

INGREDIENTS :

• 10 pieces of tofu, fried and then cut into small pieces
• 200 ml water
• 1 / 4 tsp vinegar
• 50 ml soy sauce
• 75 g bean sprouts, brewed
• 5 tablespoons fried onions
• 1 stalk celery, cut short

SEASONING :

• 5 red chilies
• 2 cloves garlic
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

PROCEDURE :

1. Make the sauce, stir in spices, water, vinegar and soy sauce
2. Prepare the tofu and sprouts in a bowl,  serve with sauce.
3. Sprinkle the fried onions and celery leaves

Nasi Liwet

Nasi Liwet is a food typical of the town solo, central java, Indonesia. Nasi Liwet is a savory rice (rice cooked with coconut) , served with vegetable squash, small pieces of chicken meat and Areh (a kind of savory puree of coconut).

Nasi Liwet is the food any time for the citizens of the town solo, ranging from breakfast until dinner. In the morning usually Nasi Liwet sold by the mothers  walk using a bamboo baske, and evenings are usually sold with a tent and her seat on a mat.

For those of you who visited the town solo do not forget to taste the Nasi Liwet. Nasi Liwet also has a fairly economical price of Rp.5000,-  every plate.

INGREDIENTS :

• Savory Rice

INGREDIENTS :

• 1 stalk lemongrass, crushed
• 2 tsp salt
• 4 bay leaves
• 400 gr rice
• 800 ml coconut milk

OPOR CHICKEN:

• 1 whole chicken in pieces 4
• 4 eggs boiled duck, shelled
• 2 pairs of gizzard stew (gizzard is tender)
• some grains Uritan ( young eggs )
• cooking oil for sauteing
• 2 liters of coconut milk from 1 coconut (thick and thin mixed together)

SEASONING :

• 8 cloves shallots
• 4 cloves garlic
• salt

OTHER SPICES :

• 2 slices galangal
• 4 bay leaves

HOW TO COOK :

Savory Rice :

1. Washed rice.
2. Coconut milk, salt, lemongrass and bay leaves are mixed and then boiled until boiling, after boiling rice enter the coconut milk, stirring until dry, remove, set aside for a moment and then steamed until cooked, remove from heat.

ways:

1. Saute spices and other spices with a little oil until fragrant,put chicken, boiled eggs and gizzard, add coconut milk and cook, stirring frequently, for coconut milk is not broken, until chicken is cooked and tender.
2. Separate the coconut milk and its contents. (chicken and allow to dry), gizzard and uritan soaked in areh. Cut chicken into small pieces.
3. Opor Sauce : the sauce is thick and the sauce is liquid separated

Sambal goreng  squash :

• 2 pieces of sliced ​​squash, such as lighters, soak briefly in water whiting, drained
• 3 tablespoons minced chili
• 2 slices galangal
• 2 bay leaves
• 1 tablespoon oil
• 1 teaspoon sugar substitute MSG
• a handful of cayenne pepper (if liked spicy)

ways:

1. Saute the minced chili and galangal and bay leaves with a little oil until fragrant. add opor broth cayenne enter intact. add sugar 1 tsp, enter the chayote and cook until the pumpkin is cooked. if necessary, add salt

Kumut :

• 150 cc Thick coconut milk
• 2 egg whites beaten until stiff 

ways:

1. simmer coconut milk, egg white insert, while still low heat, stirring until  coagulating  mature eggs