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

Gudeg Kendil

Gudeg Kendil is the typical food from Jogjakarta, Indonesia. Gudeg Kendil famous for its distinctive taste that is sweet, for non Java people are ussually not very like. But do not worry because Gudeg Kendil a lot can be enjoyed anyone, its quite tasty, even though a sweet taste is still there are very few so it is much less pronounced.

The manufacturing process is also quite unique with young jackfruit incorporated into Kendil ( jars of clay ) and boiled until 24 hours to dry the water, Gudeg Kendil also can last for 3 days.

As a complementary side dishes are usually the seller provides:  chicken and duck eggs are steamed then boiled. one of the seller's famous Gudeg in Jogjakarta is on Jalan Wilijan, gudeg usually sold at a price ranging from Rp.20,000,- to Rp.100,000,- depending on complementary  dishes. if you come to Jogjakarta do not forget to taste this Gudeg food.

INGREDIENTS :

• 1 ½ kg young jackfruit
• 1 tbsp tamarind
• 2 tablespoons brown sugar
• 6 bay leaves
• 4 cups coconut milk
• Salt to taste
• cooking oil to taste

SPICIES THAT ARE :

• 8 red onions
• 4 cloves garlic
• ½ teaspoon coriander, roasted
• ½ tsp cumin, roasted
• 10 grains hazelnut

 HOW TO MAKE : 

1. Young Jackfruit sliced ​​4 cm in size and boil with enough water until cooked, remove and drain.
2. Dissolve tamarind and brown sugar with a little water.
3. Heat oil, saute the spice paste together with bay leaves, water, brown sugar and tamarind water.
4. After the fragrant, enter young jackfruit, stir, add to taste.
5. Finally, pour coconut milk and cook until boiling and slightly thickened coconut milk and oily.

Rawon

Rawon is a kind of meat soup with black sauce that became his trademark. This black sauce in the can of fruit kluwek. and is the typical food of eastern Java.

rawon have a distinctive taste with slightly bitter taste in the can from kluwak, is for the selection of meat tend to be a lot of fat, but rawon itself is very delicious when served with warm rice and other foods such as salted egg, fried lungs or crackers. for servicing is usually the seller is a mix between rice and rawon and there is a mix.

For those of who you travel to east java ( surabaya ), do not forget to taste the food of rawon, there is a lot that sells this rawon. one of then in jalan embong malang in front of  JW Marriot hotel. rawon itselfis sold at Rp. 15.000,- every bowl, does not include rice and other food additional.

INGREDIENTS :

• 300 grams of lean beef 
• 100 grams short bean sprouts, washed
• 2 bay leaves
• 4 pieces of orange leaves
• 1 stalk lemongrass, crushed
• 2 cm galangal / laos, crushed
• Salt and pepper to taste
• 6 cups water

 SPICES THAT ARE :  

• 4 red onions
• 2 cloves garlic
• 4 grains hazelnut
• 3 pieces kluwek, retrieved contents
• 2 red chilies
•  

HOW TO MAKE :   

1. Cut out small boxes of beef.
2. Heat 2 tablespoons of cooking oil, saute the blended ingredients until fragrant with lemon grass, galangal, bay leaves and orange leaves. Add salt and pepper to taste. 
3. Then, in the pot that is already filled with 6 cups of water, insert the cuts of beef and spices are mashed, boiled until cooked and tender beef. When the water dries, add more according to taste.
4. Serve with a sprinkling of short bean sprouts on top and decorate with oranges leaves.

 

Pindang Tulang

Pindang is one of the typical cuisine of south sumatra. pindang itself there are many kinds of one of them is pindang tulang. This meal is perfect served with warm rice.

And a sense of pindang itself is sweet and sour, but for those of you who like spicy can be added with cayenne pepper.Pindang dish is ussually separated between pindang and rice, pindang is placed in a bowl and rice is placed in a dish.

Standart recipes in this rib pindang is my personal experience when i was working as a chef and become one of favorite menu in a restaurant where i worked.

If you come to palembang do not forget to taste these foods are sold in various places including jalan demang lebar daun. Pindang itself is sold at Rp. 20.000,- every portion.

How to make pindang tulang :

INGREDIENTS :

2 liters of water
2 stalks lemonggrass, crused
5 bay leaves
2 tsp salt
1 kg of local beef ribs fleshy, chopped
2 tablespoon vegetable oil
7 grain of red onion, roughly mashed
1 tablespoon sour java, round it off, burn it to dry
2 tomatoes red, split 4
1 tablespoon soy sauce
1 ounce pineapple, cut into small pieces

BLEND :   

9 cloves garlic
2 cm galangal
2 cm ginger
1 cm turmeric
3 pieces of red chili

HOW TO MAKE :

1. Boil water, enter the beef ribs, simmer until the chops tender.
2. Add lemon grass, bay leaf and salt
3. Stir fry ground ingredients until fragant. Enter the onion,stirring until wilted.
4. Enter into a stew ribs.
5. Add other ingredients. Cook over low heat until the spices permeate the entire material and mature. lift

Gempol pleret

Gempol Pleret is the typical food from Central Java, particularly in the city solo. Gempol and Pleret are two foods that are mixed into one.Gempol made ​​of rice flour in the form of round flat and drenched with coconut milk. Pleret also made ​​from rice flour mixed with sugar that is brown, flat, chewy and folded shape of spheres.
gempol Pleret presented in a small bowl with coconut milk and palm sugar water mixed with sugar and pandan and ice cubes.
while enjoying the sweet and cold of a unified Gempol Pleret in the mouth. seemed to give freshness to the body after a tour in the city solo.
for those of you who travel to the city solo, do not forget to try this food. the price is quite economical for only Rp.3500, - every bowl.

Ingredients :

100 gr rice flour

50 gr starch flour

100 ml hot water

Salt, to taste

Brown sugar syrup :

200 gr brown sugar

300 ml water

2 pcs pandanus leaf

Salt

Coconut milk water :

200 ml coconut milk

½ sdt salt

2 pcs pandanus

How to make :

1. Mix the brown sugar syrup ingredients and boil while stirring until boiling. Chill.
2. Mix the rice flour, starch flour and salt.
3. pour warm water while strirring
4. Flat round shape with the center hollowed out.
5. Boil in boiling water until floating.
6. Gempol that are floating can be directly incorporated into the sugar solution.
7. Gempol serve with a solution of sugar and coconut milk that has been boiled.

Supreme Sauce

YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. Weight or Volume              Metric Weight or Volume

Chicken White Basic ( veloute de volaille )     10 quarts                                    10 liters
Cream                                                           1 quarts                                      1 liters
Butter                                                            9 ounces                                     250 grams
Lemon Juice                                                  of 1/2 lemon                                of 1/2 lemon

PROCEDURE

1. Reduce the sauce to the desired consistency.
2. Add cream a little at a time.
3. Add butter and lemon juice
4. Adjust seasoning.
5. Strain throught cheesecloth

Mayonnaise

                                              


YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. weight or volume                Metric weight or volume

Egg yoiks                                                      40                                             40
Salt                                                               2 ounces                                   50 grams
Mustard                                                        4 ounces                                   100 grams
Cayenne pepper                                            1/4 teaspoon                             2 grams
Vinegar                                                         1 1/2 to 2 cups                          3 to 5 deciliters
Oil                                                                8 1/2 quarts                               8 1/2 liters

Lemon juice                                                   4 ounces                                   120 mililiters
Worcestershire sauce                                     1 ounces                                   30 mililiters


PROCEDURE

1. Beat egg yolks on second speed of mixer until well beaten.
2. Mix dry ingredients with one half of the vinegar and add to beaten egg yolks.
3. Add oil to the eggs gradually. Continue beating constantly.
4. After all the oil is added, add remainder of vinegar. Continue beating for 5 minutes.
5. Season with lemon juice and worcestershire sauce.

Note : Mayonnaise should never be frozen.

Es Gempol

This is one typical drink from solo city that is rarely sold. but if you visit the town solo this drink is still one selling solo near the palace. usually sold with a cart.
gempol itself is made from rice flour, and ice gempol presentation is quite interesting because it is served in glasses which gempol mixed with jackfruit, vanilla syrup and ice cubes. so you can enjoy the taste gempol a chewy, sweet and fresh ice gempol.
you will feel extra freshness in your body after a tired around town solo and became a drug your tired.
for those of you who visited the town solo do not forget to taste the ice gempol that sold for Rp.3000,-  each glass.

Ingredients :

200 gr rice flour

25 gr starch flour

½ sdt salt

50 ml hot water

25 ml suji leaf water

5 pcs jackfruit, cut lengthwise

Vanilla syrup

Ice cube

Water for boiling

Coconut milk water :

500 ml coconut milk

½ sdt salt

2 pcs pandanus leaf

2 sdm cornstarch

How to make :

1. Dough gempol : steamed rice flour for 30 minutes, remove from heat
2. Combine starch flour, suji left water and hot water, knead until smooth
3. Round the dought for marbles, press the center with your thumb to form a basin
4. Enter in boiling water, boil until the dought floats, remove from heat, set aside
5. Coconut milk water : heat the coconut milk, salt and pandanus leaf, stir well, cook until boiling.
6. Porn the cornstarch solution, stir, cook until thick, remove from heat.
7. Dish up : stacking gempol and jackfruit, poor the coconut milk, vanilla syrup, and ice cubes in glases. serve

How to make sushi rice

COOKED RICE	RICE	WATER		PREPARED SUSHI RICE	VINEGAR MIXTURE
					VINEGAR	SUGAR	SALT
2 1/2 C	1C	1 1/5 C		2 1/2 C	2 T	1/2 T	1 t
5 C	2 C	2 C		5 C	3 1/2 T	1 T	1 1/2 t
7 1/2 C	3 C	3 - 3 1/4 C		7 1/2 C	5 T	1 1/2 T	2 t
10 C	4 C	4 - 4 1/2 C		10 C	7 T	2 T	3 t ( 1 T )
		C = Cup		T = Tablespoon		t = Teaspoon

The above vinegar mixture proportions are the basic recipe. Sugar can be increased for a sweeter taste.

Prepare a non – metallic tub, preferably a wooden or glass ( make sure its not polished since the vinegar will remove the wax polish ).

1. Wash mixing tub well, dry with kitchen towel
2. Put cooked rice into mixing tub and spread evenly over the bottom of mixing tub.
3. Sprinkle vinegar mixture generously over the rice, you may not need all of vinegar mixture, do not add too much liquid.
4. With a large wooden spoon, mix rice with a slicing motion
5. While you mix, use a hand, or an electric fan, this is not to cool sushi rice, but to puff the extra liquid away.
6. Keep sushi rice in the wooden tub, covered with a damp cloth

Japanese Cuisine

RICE COOKING

* Types of rice

there are two main types of rice available : white short grain japanese rice, white long grain chienese rice. the taste and texture of cook rice depends on the type and quality of the rice, so you should take great care when selecting it. the best rice to buy for sushi is white, short grain japanese rice. if you are not familiar with rice, go to a well stocked oriental store and buy a package. if the package is see-througt plastic, look for grain that is uniform in size and slightly transparent. another way to get the best rice is to ask a local sushi cheft or someone else who would know about japanese rice.

* Preparation

Rice increases in volume as it cooks, twice to three times depending on the kind of rice you use. if you cook a lot of rice, an automatic japanese rice cooker will make your work a lot easier, so it's a good investment. However, a dutch oven or pot with a fitted lid and good heat distribution will do just us well. as a general rule equal amounts of rice and water are sufficient. but short grain rice grown in california may need a little water ( 1/5 to 1/4 cup ). for regular unseasonsed cooked rice, 1 cup of rice with 1 1/4 cups of water will make moist, fluffy rice, generally cooking 2 cups of rice turns out better than cooking 1 cup.

1. Measure rice carefully.
2. wash rice in a big bowl of water, rub grains gently ; wet grains break easily.
3. Remove any bran or polishing agent. drain off water well. repeat this step three more times or until water is almost clear. 
4. Set rice aside for a least 30 min in summer and 1 hour in winter. this allows ample time for rice to absorb the water.
5. In cooking pot, add rice and correct amount of water, cover with lid.

 * How to cook

1. MEDIUM HEAT UNTIL WATER BOILS : Cook rice over medium heat until water boils. do not bring it to boiling point quickly. if the quantity of rice is large, cook rice over high heat from the beginning, the heat can be carried into the center of rice if cooked over medium heat.
2. HIGH HEAT FOR 1 MIN AFTER BOILING : When the begins to boil, turn heat to high and cook for 1 min, never lift lid while cooking, since the lid might bounce from the pressure of the steam, it is better to place a weight, or some dishes on the lid. rice absorbs enough water.
3. TURN HEAT TO LOW FOR 4-5 MIN : Turn heat to low and cook for 4 - 5 min ( be careful not to overboil ), then the pot begins to steam.
4. THE LOWEST HEAT FOR 10 MIN : Reduce heat to the lowest for 10 min, every grain of rice absorbs water and becomes plump, it is liable to burn, so cook over the lowest heat.
5. TURN OFF AND LET STAND FOR 10 MIN : turn off the heat and rice stand, covered for 10 min, during this 10 min the grains are allowed to ' settle ' and the cooking process is completed by the heat retained in the rice and the walls of the pot.

• AUTOMATIC RICE COOKER : Today rice is cooked daily in practically every japanese household in an automatic electric or gas rice cooker, the automatic rice cooker, an appliance developed in the postwar period, cooks perfect rice. put washed rice in the cooker, add water, there are measure-ment marks in the cooker for water and rice volume, then cover and turn on, automatic controls take over cooking, reducing heat at exact time,and also in some models, the rice is kept warm till needed. cookers come into various sizes, from tiny ones holding only a few cups to large ones used in restaurants, automatic rice cookers, either electric or gas can be obtained at oriental stores.