IndonesianCuisine

Hi... ^^ this food as known as Sayur Asem... it taste acid, sweet and spicy....
for the recipe here we goooo..... ^o^



Real Name : Sayur Asem Jakarta
Origin         : Jakarta

Material:

* 1 piece of eggplant, cut
* 1 pc vegetable pumpkin, peeled, cut
* 1 belinjo leaves with fruits and flowers.
* 1 pc sweet corn, cut into 2 cm
* 50 g peanuts, clean
* 4 bean stalk, cut into 3 cm
* 6 bean stalk, potng
* 3 lbr cabbage, cut into
* 2 bay leaves
* 2cm galangal, crushed
* 2 little eat sour
* Brown sugar 1 tea sdk
* 1 sdk tea cooked shrimp
* salt
* 1 1 / 2 ltr of water

Spices:
* 4 cloves garlic
* 3 spring onions
* 4 items hazelnut
* 5 pieces of red chilli

How to cook:
* Boiled vegetables: corn, beans, melinjo, spices, bay leaves, green chillies, galangal, palm sugar, shrimp paste, tamarind.
* Stir and leave until tender over medium heat
* enter the eggplant, long beans, green beans, cabbage and salt.
* Simmer until wilted
* Remove and serve

Bandrek is one of Jakarta Traditional drink.... and usually drink at cool condition....


Real Name  : Bandrek
Origin          : Jakarta

material:

* 1,000 ml of water
* 200 grams of brown sugar, fine comb
* 100 grams of roasted ginger, crushed
* 5 cm cinnamon
* 2 pieces of pandan leaves
* 5 cloves
* 1 / 2 teaspoon salt

How to Make:

* Boil water, pandan leaves, brown sugar, ginger, cinnamon, cloves and salt to boiling and flavorful.
Strain. Serve warm.

Hello.... I've got drink-recipe from my friend that live in Jakarta....
Bajigur is a traditional drink from Batavia People ( Jakarta People)
Okaayy.... here we gooo....


Real Name  :  Bajigur
Origin          : Jakarta

material:

* 500 ml coconut milk from half coconut btr
* 85 grams brown sugar, finely sliced
* 12.5 grams of ginger, crushed
* 2 lbr pandan leaves, tie the knot
* 1 / 2 tsp ground coffee
* 150 gr kolang kaling (or you can exchange with  Jelly), thinly sliced
* 1 btr young coconut, dredge the meat
* 125 grams fermented cassava, cut into pieces


How to Make:

* Cook the coconut milk, brown sugar, granulated sugar, ginger and pandan leaves over medium heat while stirring occasionally so that milk is not broken.
Dissolve coffee in hot coconut milk to taste, then put back into the boiling coconut milk. Stir well.
Enter kolang fro, cook longer to boil, remove from heat.
Place 1 tablespoon coconut and 1 tablespoon fermented cassava in the container, pour the coconut milk to taste

Okay this time I wanna tell you how to cook Ketoprak, it's taste like gado-gado from Middle of Java. For recipe here we gooo...... ^_^

Real Name  : Ketoprak
Origin          : Jakarta


Material       :

     * 5 pieces of white know the size of 6x6x2 cm
     * 50 grams of rice noodles, soak in cold water until soft, drained
     * 250 grams bean sprouts, siangi, wash and brewed with hot water, drained
     * 4 pcs diamond

Sauce:

     * 250 grams peanuts, fried and mashed
     * 6 cloves garlic
     * 5 pieces of red chillies, fry briefly
     * 100 ml warm water
     * 1 teaspoon salt
     * Sweet soy sauce to taste

Complement:

     * fried onions, sliced ​​celery, and red crackers

Method      :

    1. Fry out half-baked, remove, drain and cut according to taste.
    2. Sauce: puree garlic with cayenne pepper and salt, add the beans, puree. Add water and soy sauce, stir well, set aside.
    3. Prepare the dish, good diamond, rice noodles, bean sprouts, and tofu. Pour the sauce give the sauce, sprinkle with fried onions, sliced ​​celery, and red chips.
    4. Serve hot condition.

This food serve when people of betawi ( as known as Real Jakarta's People) celebrate their anniversary of town.

Real Name : Soto Betawi
Origin         : Jakarta

Materials:

Spices that are:

     500 gr beef Jerohan
     150 gr beef
     5 pieces potatoes meatball
     1 cup thick coconut milk
     1 tablespoon fried onion
     1 tablespoon sweet soy sauce
     1 fruit Orange juice
     50 g fried Emping
     Sliced ​​celery taste
     LBR two lime leaves
     2 bay leaves
     1 stalk Serai (crushed)
     1 / 2 finger galangal
     Seasonings to taste

     7 cloves Shallots
     3 cloves garlic
     1 / 2 Ginger
     Salt and sugar to taste


Cooking:

     Clean jerohan beef, boiled with a little salt until half tender.
     Add meat, boiled meat and continue until jerohan really - really soft.
     Separate meat from water and jerohan kaldunya.
     Cut the meat and jerohan thin - thin, fry until half dry and drain.
     Pan-fried spice paste until fragrant.
     Add boiling broth, cook until thethe water is remains 1 liter .
     After boiling, put bay leaves, lemon grass, galangal and lime leaves.
     Add coconut milk and bring to a boil again, add the seasonings, remove from heat.
     Place meat in bowl and jerohan, give gravy.
     Sprinkle with fried onions, soy sauce, sliced ​​celery and lime juice.
     Serve with rice, meatball, chips and chili soup.