BAKSO (Meatballs) - INDONESIA

INFORMATION ABOUT BAKSO INDONESIA

Meatballs or Baso is the kind of food that are spherical and made ​​of ground beef, chicken, the most prevalent and commonly used in the cuisines of Indonesia in Indonesia. Meatballs are generally made from a mixture of ground beef or chicken soft ground and mixed with tapioca flour, but there are also meatballs made ​​of fish meat, or shrimp. In this presentation, the meatballs are generally served them hot or warm rain when the atmosphere when the atmosphere during the day tend to be hot tropical country of Indonesia. Served with clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. The meatballs are very popular and can be found throughout the country of Indonesia, from street vendor carts to great restaurants. Different types of meatballs now widely offered in the form of frozen foods sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, chop suey or.

HISTORY MEATBALL / BAKSO

Meatballs has its roots in the Chinese culinary arts Indonesia it is indicated from the term 'meatballs' is derived from the Bak-So, in the Hokkien language which literally means 'minced pork'. Since most of Indonesia's population is Muslim, it is more common meatballs made ​​from halal meat such as beef, fish, or chicken. As the development of the time, the term meatball become known as 'ground beef' alone. Today, most sellers are Javanese meatballs from Wonogiri and Malang. The place is famous as the center of Malang meatballs are called Solo and Malang Meatballs. 

KINDS AND TYPES OF MEATBALL

1. Meatballs veins: a stuffed meatballs sliced ​​beef tendon or sliced ​​beef  tendons and rough .

2. Tennis balls or meatballs meatballs eggs: a tennis ball-sized meatballs containing boiled egg.

3. Flattened meatballs: meatballs shaped flat.

4. Fish meatballs: meatballs made ​​of fish meat.

5. Shrimp meatballs: meatballs made ​​of shrimp.

6. Malang Meatballs: Meatballs dish from the city of Malang, East Java; complete with yellow noodles, tofu, dumplings and fried dumplings.

7. Cheese Meatballs: Meatballs new recipes contain cheese.

8. Fuel Meatballs: Meatballs spread with special seasoning and baked directly (without charcoal) and provided with pieces of diamond and the warm broth and peanut sauce. Usually spice rub before being burned is the one that determines whether or not tasty grilled meatballs.

RECIPES AND HOW TO MAKE BEEF MEATBALL

INGREDIENTS FOR BEEF MEATBALL SOUP

1. 400 g veal bone.

2. Air 4 liter.

SEASONING FOR BEEF MEATBALL

1. 5 cloves garlic, fried and mashed.

2. Red onion 4 cloves, fried and mashed.

3. Fried onions 1/2 tablespoon, mashed.

4. Sugar 2 tsp.

6. Pepper 1/2 tsp.

7. 4 stalks scallion, white part, thinly sliced.

8. Instant beef broth, 2 tsp.

MOW TO MAKE GRAVY BEEF MEATBALL

1. boil water.

2. enter all of the ingredients and seasonings together including onions and garlic.

3. Wait until boiling and mature bone.

4. Then reduce the heat and let the sauce will still be above the stove.

BEEF MEATBALLS RECIPES

1. 250 gr ground beef.

2. 2 tablespoons fried shallots.

3. 1 tablespoon garlic fries.

4. 1/2 teaspoon pepper.

5. 1 tsp salt.

6. 50 g of starch.

7. 40 g ice cubes, crushed.

8. 2 liter of water to boil meatballs.

HOW TO MAKE BEEF MEATBALLS

1.Insert meat, onion, pepper, salt, and flour in a food processor or blender. Milled until smooth and well blended

2. Add ice cubes if the batter buckled and hard formed

3. Heat the water over low heat until almost boiling

4. Grasp the dough and press to appear between your thumb and forefinger.

5. Then cut with a spoon and put the meatballs in hot water.

6. Do it until all the dough is finished

7. Raising the heat and cook until all the meatballs float.

8. Pick up all the meatballs and drain.

TIPS

1. Choose beef has inside or outside that has made ​​us healthier meatballs

2. Fat does make meatballs and sauce becomes more savory meatballs. But do not forget, that fatty meat contains a lot of saturated fat and trans fats can increase the risk of heart attack and stroke.

3. Serve meatballs with mustard greens

4. If you want us healthier homemade meatballs, combine a variety of chopped vegetables that have been boiled into dough balls.

5. Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known abroad. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make meatballs from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try dishes you back .. good luck and enjoy, and hopefully this information useful blog .. thank you ..

NASI GORENG (fried rice) - INDONESIA

FRIED RICE INDONESIA

Indonesia is a beautiful country, blessed with a variety of interesting scenery to enjoy. From the mountains, valleys, plains, to the ocean, all is not bad there, created with so beautiful and interesting. No wonder more and more people are tempted to stop foreign countries even just enjoy the scenery. places that are a favorite of foreign tourists including Bali, Yogyakarta, Magelang, Semarang particularly attractive beaches and villages and Lombok, the peak bogor, Bunaken marine park, and much more. attraction is so well known that those who come not just once or twice, but many tourists who spend time almost every holiday comes, even to want to stay in Indonesia. 

The fried rice as one of the favorite foods of foreign tourist visiting Indonesia is not just a mere hoax. Jongmin Park, one of the country of origin of ginseng member boyband SS501 claimed that while visiting his favorite food is fried rice in Indonesia. Then Lee Teuk, the leader of Super Junior also think the same. According to them, the fried rice has a delicious and unique flavor. Even Barack Obama, who had once lived in Indonesia claimed not to forget the delicacy of fried rice and intend to try it again when visiting Indonesia. That's why the fried rice into the food preferred by the tourists who visit the country of Indonesia. because the fried rice from Indonesia is very delicious fried rice.

Fried rice is a food in the form of rice and stir fried in cooking oil or margarine, typically plus soy sauce, hot sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken, and crackers. There are also other types of fried rice made ​​with salted fish is also popular in Indonesia. hemmmm .. it will be increased nimat if eaten together with family or my friends you ..

INFORMATION ABOUT FRIED RICE

Fried rice is also known as the national dish of Indonesia. Of the many dishes in Indonesian cuisine repertoire interesting to try, there is little that can be considered a true national dish. Indonesia's national dish knows no social class boundaries. Fried rice can be enjoyed simply on roadside stalls, vending carts, up to the restaurant and the buffet table at the party. means Indonesian cuisine called fried rice is food for all people in all social classes. In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put Nasi Goreng (Fried Rice) at number two in the list of '50 most delicious food in the world 'after Rendang.

HISTORY OF FRIED RICE

Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. The fried rice and then spread to Southeast Asia brought by Chinese nomads who settled there and created the fried rice as local specialties that are based on the difference between spices and how to fry the rice. Fried rice actually comes from several properties in Chinese culture, who do not like cold food tasting and also a few days before the rest of the food. Hence, the cold rice and then fried to serve again on the dining table and eat so as not to waste. To be enjoyed with a variety of different ways and from before. There are different kinds of fried rice recipe but the main element is rice, cooking oil, soy sauce. In addition, many other extras that may be included, ranging from vegetables, meat, until the chili, sauces, crackers and fried eggs.

SPECIAL FRIED RICE RECIPES

Fried Rice Ingredients:
For one portion of special fried rice






MATERIALS REQUIRED

250 grams of white rice, fried rice do not choose too fluffier.
1 egg, beaten off.
Enough vegetable oil for sauteing



FIRST SEASONING

1.  30 grams Onions that have been roughly chopped
2.  1 clove garlic, finely chopped
3.  1 whole onion, thinly sliced
4.  2 large red chilli pieces, washed and thinly sliced
5.  1 tablespoon sliced ​​green onion



SECOND SEASONING

1.  1 tablespoon soy sauce
2.  2 tablespoons soy sauce
3.  1 pack of beef broth
4.  Salt and flavorings to taste



HOW TO MAKE SPECIAL FRIED RICE

Actually very easy to make fried rice, stir-frying lived alone. Its important to get a good fried rice is the process of caramelizing the spices. More details, here's how to make special fried rice:
1. Heat the oil and then saute the onions and shallots until fragrant issued.
2. Enter the beaten eggs, scrambled up half-baked first and then add the remaining seasoning then stir well.
3. Add the rice and stir until blended.
4. Add seasonings and stir again until the second flat.
5. Cook until done and serve while warm.



TIPS

Fried rice will be more enjoyable with a sprinkling of fried onions on top and comes with pickled cucumber and cayenne pepper. Adding shrimp crackers or chips melinjo will also greatly enrich the flavor of fried rice you are making.

The fried rice is a great choice for tourists to eat breakfast, lunch, or dinner. Because fried rice can be eaten in all the time, the taste for a meal. For those tourists who will visit the country of Indonesia, try to eat fried rice or Indonesian food available anywhere tourists to visit. Bali, Yogyakarta, Semarang, Magelang, and so forth. all have the genuine food and signature drinks each region in Indonesia. good luck and enjoy .. Thank you .. I hope this information helps you.

PEMPEK PALEMBANG-INDONESIA

PEMPEK INDONESIA

Pempek or empek-empek is typical food from Palembang made ​​of fish and saguyang come from the land of Indonesia. Actually it is difficult to say that the center is pempek Palembang because almost all producing areas in South Sumatra. not even just in the area of ​​Sumatra, in Java such as Yogyakarta, Magelang <Semarang, a lot of people selling food named Pempek. Presentation pempek drenched in black sauce brownish called vinegar or "cuko" (Palembang language). Cuko made ​​from water boiled for a few minutes, then add brown sugar mashed, ebi shrimp and finely ground cayenne pepper, garlic, and salt. For the indigenous people of Palembang, cuko than once made ​​spicy to increase appetite for people who want to eat Pempek. But with the influx of newcomers from outside the island of Sumatra, it is now widely found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage to enamel and dentin). Because in one liter of solution Pempek sauce usually contained 9-13 ppm fluoride. It is a complement to the distinctive taste of food to eat, this is a slice of fresh cucumber dice and yellow noodles.

Type pempek famous is "pempek submarine", ie mixing / batter chicken egg wrapped in dough and fried pempek in hot oil until the color changed to brown. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (it sliced ​​papaya steamed spiced), pempek small eggs, and pempek curly.

Pempek very easily be found throughout the city of Palembang Indonesia. Pempek sold everywhere in Palembang, there were sold at the restaurant, there is a side of the road, and there is also a bear. In all school canteens / workplace / campus must have a sell pempek. In the 1980s, sellers bear one common pempek pempek basket full of Palembang while walking around hawking food.

HISTORY OF PEMPEK

Historically circulating in the community Palembang Indonesia, Palembang Pempek has existed in China since the influx of immigrants to Palembang, Indonesia, which is around the 16th century, when Sultan Mahmud Badaruddin II Palembang sultanate ruled Darussalam. Name empek-empek or pempek believed to come from the term "stale", which is the name for the old man of Chinese descent, while "koh", which is the name for a young man descent Cina.jadi "Musty" is an old man, and "koh" is a young man. According to folklore circulating in the Palembang-Indonesia, 1617 In a "Musty" (apek)  65 year old residing in the Assembly (the banks of the Musi River) are concerned / sorry to see the catch of fish that abound in the Musi River that has not been entirely put to good use , was limited to fried and dipindang only. But then he tried another treatment alternative that is more creative and so can mengoktimlkan inofatif fish in the river musi. Thing he did was mix minced fish meat with tapioca flour, to produce strange new foods at first. The new food is sold by the stale by cycling around the city. Because the seller was called "pitch ... stale", then the food is eventually known as empek-empek or pempek. But this folklore and should be explored in further notice because of new cassava Portuguese introduced to Indonesia in the 16th century. Additionally Velocipede (bicycle) was unknown in France and Germany during the 18th century. Additionally Sultan Mahmud Badaruddin newborn in 1767. Also cassava starch as raw material was unknown to the Portuguese colonial era and has cultivated commercially in 1810. Nevertheless it is possible pempek an adaptation of Chinese food such as fish or the like that meatball katagorinya similar or almost the same, or ngohyang kekian. 

At first pempek made ​​from fish belida. However, with the increasing scarcity and high prices belida fish, fish fish cork is replaced with a cheaper, but still taste delicious. In further developments, also used other river fish species, such as fish putak, toman, and persuasion. Used also types of fish such as mackerel, red snapper, parang-parang, yellow tail, and the next fish. Also has anyone used dencis fish, catfish and white tuna. Inofasi-Inofasi that makes Pempek Palembang-Indonesia increasingly fariatif and tasty to eat. besides it tastes delicious, savory and, deliciously, the food is very attractive if the tourists who come to visit kenegara Indonesia.

RECIPES AND HOW TO MAKE PEMPEK PALEMBANG


RECIPES PEMPEK PALEMBANG

1. 1 Cup (1 piece) Minced Mackerel Fish
2. 1 Cup (1 piece) Water
3. salt to taste
4. 2 tablespoons cooking oil
5. Starch taste
6. Sauce cuko:
7. 1 kg brown sugar nice, cut into pieces
8. cayenne pepper to taste
9. 200 g garlic
10. 3 tablespoons white vinegar / acidic water / lime juice
11. salt to taste
12. 2 liters of water

HOW TO MAKE PEMPEK PALEMBANG

1. Mix the minced fish with water and salt until completely dissolved and quite salty.
2. Add enough flour until dough can diuleni (lots of little starch depending on desired firmness). If you like chewy be used more widely.
3. The dough is ready pempek formed according to taste. To pempek submarine, take the dough enough, a bowl, fill it with raw chicken eggs then paste that does not leak.
4. Boil in boiling water over medium heat until the float. Remove and drain. Enter in cold water.
5. For pempek lenjer, shape the dough like a cylinder and boiled until then lift and masukkian floating in cold water.
6. For andaan, take the dough to taste, add a little fried onions or sliced ​​leeks seta eggs and stir well.
7. Shape the dough into balls and fried in hot oil over a low heat until the float and mature.
8. Vinegar Sauce:
9. Cook the brown sugar with just enough water to dissolve.
10. Bawnag white puree and cayenne pepper and add to the boiling sugar and bring to a boil.
11. Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. Remove and strain.
12. Serve with mashed pempek with ebi.

RENDANG MINANGKABAU (WEST SUMATERA-INDONESIA)

INFORMATION ABOUT RENDANG

"REPUBLIKA.CO.ID, JAKARTA - Indonesia should be proud of two dish rendang and fried rice is placed at the top of the most delicious food in the world (50 World Foods Most delicious) version of CNN .. It is based on a survey of caregivers news station CNN, CNNGo posted on its website. survey conducted by CNN account on social networking site Facebook rendang Padang popular fried rice typically followed in the second survey and Sushi from Japan in third. previously, ranked first in the. worlds most delicious food is Massaman curry from Thailand survey results published on the CNN website launch page 50 delicious food in the world is produced rendang as champion .. "After the capture of more than 35,000 votes, the most delicious food in the world is not Massaman curry, which we recommend, but the spicy marinated meat dish from West Sumatra, "according to a CNN survey. different foods Indonesia, satay, also entered the list at number 14. however, the amount of food intake as a list of the best in the world, Indonesia is still inferior to the food of Thailand six of them in the ranks of the top 50 most delicious foods in the world Thailand aggressively promote tourism, including culinary, with maximum support from their government .. Here is the list of 10 most delicious food in the world's version of CNN readers 1 .. Rendang, Indonesia 2. Nasi Goreng, Indonesia 3 Sushi,. Japan 4. Teams yam goong, Thailand 5. Pad thai, Thailand 6. Som tan (papaya salad), the number of Thailand 7. Dim, Hong Kong 8 Ramen, Japan 9 .. Peking duck, Chinese 10. Massaman curry, Thailand. "

(http://www.republika.co.id/berita/gaya-hidup/kuliner/11/09/11/lrc4yu-cnn-rendang-masakan-terlezat-di-dunia-tambo-cie-dah)

HISTORY OF RENDANG 

Rendang is a typical food of West Sumatra. Rendang is generally spicy flavor, but the taste is spicy depending cook Rendang Rendang. However, the level of spiciness depending on the mixture cooks. The distinctive feature of rendang from West Sumatra-Indonesia is brown-black and dry with very tasty flavor. To achieve a dark brown color and flavor of dried rendang, rendang cooked long enough that a minimum of 12 hours to get a good taste of Rendang, savory, tasty and delicious. To get the perfect quality Rendang dishes, must be cooked to heat and perfect fitting. The longer rendang cooked it will taste better. If rendang cooked today and not come out then no need to worry about stale. Pretty heated in a skillet over medium heat without adding more seasoning, rendang delights will remain intact. The more often a sense of rendang rendang will good. becouse more heated if often heated in a moderate temperature, will create a mixture that tasted better. But the increase will taste a little sweeter. Rendang is the main menu for the Minangkabau of West Sumatra, Indonesia. Once shredded served as the main menu for the nobility as Rendang delicious food and tend luxury during historical times. However, currently very popular with the public rendang Indonesia (Java, Bali, Sumatra, Kalimantan and Aceh) minang particular society itself, and even the whole society as well as foreign tourists who come to vacation in the country of Indonesia. There are four philosophies about Rendang Minangkabau people are referring to the four main materials used in the manufacture of Rendang. That philosophy is good (meat), as the main raw material in making rendang which is a symbol of the ninik mamak (tribal leaders) in Minangkabau. Karambia (coconut), as a symbol of support is cadiak clever (the intellectuals). Lado (chili), as a symbol of the clergy who spicy expressly to teach religious Shari'a. Cookers (seasoning), in addition to a symbol of the whole society Minang.

INFORMATION ABOUT RENDANG

Rendang (in Minang called: randang). Rendang / randang is one of the traditional dishes from Minangkabau of West Sumatera-Indonesia using coconut meat and coconut as the main ingredient Rendang dishes, which contain spices are rich and various. Cuisine with flavors that are spicy, savory, tasty and delicious is loved by the entire community in Indinesia, not just the Minang people of West Sumatera, but also the community of Java, Borneo, Bali and others. The food is typical of West Sumatera Indonesia and can be found throughout the house Eating Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.

In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.

Rendang is a typical food of the Minangkabau of West Sumatera-Indonesia were very tasty, spicy and savory favored by tourists who come to visit the country of Indonesia for a vacation. Rendang is a unique food because only in the country of Indonesia. but in this global era rendang can already be found in areas outside of Indonesia. But if you want to visit country of Indonesia, a time to try typical dishes ORIGINAL Indonesia that is located in West Sumetera Indonesia. survivors visited in Indonesia and good luck with various Indonesian food was delicious, savory, sweet, spicy and delicious this. nini information may assist you in finding references Indonesian food.

HOW TO MAKE BEEF RENDANG

MATERIAL USED

1. 1 kg beef or buffalo, square cut into about 20 pieces, preferably beef.
2. 4 pieces of orange leaves
3. 1 stalk lemongrass
4. 2 liters of thick coconut milk from 1 coconut big old



SPICES THAT USED

1. 2 cloves garlic
2. 4 pieces of red onion
3. 25 grams of ginger
4. 15 grams of turmeric
5. 75 grams of young galangal
6. 1 tbsp. ground pepper or to taste
7. 1 tsp. pepper
8. ½ nutmeg
9. 4 pieces of hazelnut
10. ½ tbsp. salt
11. 1 tbsp. granulated sugar

HOW TO MAKE RENDANG

1. Marinate the meat with the spice paste for at least 1 hour
2. Cook the coconut milk in a pan over medium heat, stirring occasionally until the coconut oil floating on the surface (at least 20 minutes) and set aside
3. Into the frying pan, add the meat with spices and coconut milk as much as 300 cc (until meat submerged)
4. Insert the bay leaves and lemon grass leaves, cook over medium heat, stirring, stirring until half of evaporated milk
5. Pour another 100 cc coconut milk and stir in coconut milk until all the water evaporates
6. Continue stirring and add the remaining coconut milk, about 100 cc for all castings.
7. Cook until the meat becomes tender (at least 1 ½ hours) and until all the water evaporates and the coconut milk seasoning Rendang so.

TIPS

This recipe can also be used to make Rendang beef liver, chicken Rendang, egg Rendang. that tastes good and delicious, look at each step is written in this blog. good luck and enjoy your cooking results. make sure that the people who eat Rendang made ​​you feel satisfied and want to try it again.
... I hope this information helps you, congratulations and Thanks...

SATE MADURA-INDONESIA (east Java)

SATE MADURA - INDONESIA

Sate or Satai is a food made from pieces of meat cut into small pieces and input with satay puncture is usually made ​​from palm leaf rib bone or bamboo is cut lengthwise and small diameter, meat on bamboo skewers or sticks ditusukan is then burnt using coal hot charcoal embers and conditioned heat perfectly and evenly. Sate is then served with a variety of spices depending on the recipe variations satay, satay recipe is very distinctive and can only be used to make satay seasoning only. Because these satay seasoning was obtained directly from farmers satay seasoning in Indonesia.   Next beef satay skewers used include chicken, goat, lamb, beef, pork, fish, and others. But the people of Indonesia generally like satay with chicken and goat meat. Pork is rarely used because meat is hard to come apart as well as the people of Indonesia is Muslim majority rules in Muslims should not eat pork.

Sate known from Java-Indonesia, but now Sate can be found anywhere in all regions in Indonesia and has been regarded as one of the national dishes of Indonesia. Sate is also popular in South East Asian countries such as Malaysia, Singapore, the Philippines and Thailand, Brunei, and others. Sate is also popular in the Netherlands that influenced Indonesian cuisine once a colony.

Sate is known as the food was very tasty and delicious. Skewers of savory spices typical of Indonesia makes people love to eat these foods. Satay is a very popular dish in Indonesia, with various tribes and traditions of the art of cooking has produced various kinds of satay. In Indonesia, satay skewers can be obtained from itinerant merchants, street vendors at roadside stalls, until at upscale restaurants usually visited by tourists from outside the state Indinesia, and often served in large parties and wedding or anniversary receptions. Recipes and how to manufacture a wide range depending satay recipe variations and each region, because now every tourist areas in Indonesia providing Spices Satay with their distinctive tourist areas. Almost any kind of meat can be made satay, as written in the paragraph above. As the origin of satay, satay recipe variations Indonesia has a rich and diverse. 

Usually given satay sauce spicy / sweet. This sauce can be a spice sauce, peanut sauce, or something else, usually accompanied by pickled red onion slices, cucumber, and chili pepper. Sate eaten with warm rice or, if in some areas are served with rice cake or a diamond. The tourists must try special food Indonesia (Sate). because it tastes good, tasty, savory is very suitable to the climate of Indonesia. I hope this information is useful for those who read it. good luck and enjoy ..

RECIPES AND MANUFACTURING MATERIALS SATE MADURA

RECIPES SATE MADURA

1. 1 kilogram of chicken meat, do not forget to remove the skin and bones.
2. Prepare soy sauce 150 milli liter.
3. Freshly squeezed lemon juice yield of 2 pieces of lime.
4. Bamboo skewers to stab more than 40 pieces.

MATERIALS AND SEASONING NUTS ARE USED

1. 250 grams fried peanuts.
2. 4 cloves garlic medium.
3. 5 medium red onion.
4. 2 pieces of red pepper major.
5. 500 milli liters of water.
6. 2 pieces of orange leaves.
7. 100 mili liter sweet soy sauce I recommend stork.
8. powder salt to taste.
9. Soy sauce in addition.

COMPLEMENTARY SATE CHICKEN MADURA USED

1. Warm rice.
2. Llontong.
3. diamond.
4. fried onions.

HOW TO MAKE SATE MADURA

1. Chicken meat cut into cubes, then use a bamboo skewer satay puncture.
2. Repeat until the chicken runs out.
3. All seasoning ingredients except soy beans in puree, lime leaves and water do until soft, then mix with the soy sauce, water, lime leaves and cook until greasy and cooked, lift.
4. Marinate chicken satay peanut sauce and use a little soy sauce
5. Grilled skewers until done and let the beans soak seasoning
6. Serve the chicken satay with peanut sauce, lemon juice, rice cake and sprinkle with fried onions on

TIPS

Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known to overseas. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make satay from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy your own cooking results. make friends, your neighbors and co-workers are proud of you because you can make food in Indonesia. and they want to try dishes you bubbling again .. good luck and enjoy, hopefully blog and this information useful .. thank you ..

LUMPIA FROM SEMARANG-INDONESIA

LUMPIA SEMARANG - INDONESIA

(Lumpia Semarang) is a popular food in the community known Semarang, identical is sort Rollade containing bamboo shoots, plus eggs, and added with chicken or shrimp that has been cooked perfectly. The taste of Lumpia Semarang from the Central Java city of Semarang is a mix / combination of flavors between the Chinese and Indonesian. The combination is largely attributable due Lumpia Semarang was first made ​​by a chef of Chinese origin who is married to an Indonesian and has descendants of the Indonesian nation and settled in the city of Semarang, Central Java. Food Lumpia Semarang began peddled, popularized and further known in Semarang city when the Games' event, The "Ganefo "held during the rule of President Sukarno.

At present, there are six kinds of Lumpia Semarang circulating in Semarang-Indonesia with a variety of different flavors on every type and shape. The first stream of Gang Lombok (Siem Swie Kiem), both streams Street Youth (deceased Siem Swie HIE), and the third stream of Road of Mataram (deceased Siem Hwa Nio). Basically three types of flow Lumpia comes from a family of Sing-Gwan Siem Tjoa Nio Po which essentially is a single-in-law and daughter of the creator Lumpia Semarang, Tjoa Thay Yoe-Wasih and the last is the spring rolls Tanggamus Road (Mrs. Halim Mechtildis Tyastresna ) Lumpia is a round-round and has a special flavor that is savory.

The four kinds of Lumpia name is a former employee Lumpia Street Youth, while the fifth is based on the flow of people with a background of extraordinary culinary hobby that makes the creation of Lumpia with Lumpia recipe of the learning outcomes that have been circulated previously. 

In addition to the families ancestral creator lumpia semarang, at this time  many people "coming dariluar Semarang" making lumpia semarang. They generally are former employees. Those who have also helped to enliven the culinary hobby business by making lumpia lumpia semarang own, like Lumpia Express, Phoa Kiem Hwa of Semarang International Family and Garden Restaurant on Jalan Gajah Mada, Semarang.

LUMPIA FROM SEMARANG

Price LumpiaSemarang sold by the vendors are different. Kiosk lumpia Gang Lombok owned Siem Swie Kiem, for example, specifications penjualanya is the price of Rp 10,000 per seed (fried / wet). Stall in Jalan Youth belonging Ms Lien sold at Rp 8,000 per seed. While other merchants selling lumpia at a price of Rp 7,000 per seed.
All returned to their readers. Each type of Lumpia possessed different flavors including the combination. Indonesia is a country with various types of food and wine, Lezak, nikamt and fresh. it came to the country to Indonesia to enjoy this extraordinary culinary ..
Enjoy.  

SKIN RECIPES LUMPIA SUITABLE

INGREDIENTS

1. 200gr flour.
2. 1 tsp salt.
3. 150ml egg whites.
4. 200ml water.
5. 2 tablespoons vegetable oil to spread.






HOW TO MAKE LUMPIA

1. Blend flour and salt until blended.
2. Add egg whites, then stir until smooth.
3. After wrapping, we put 100ml water little by little while continuing puree.
4. Then pour the remaining 100ml of water, knead for 15 minutes kurleb.
5. Allow the dough for 40 minutes.
6. Heat a non-stick pan, use a very small fire.
7. Dip the wide pastry brush into the mixture, then apply to the surface of the pan to mix.
8. Wait until the edges of the dough to peel, and then removed.
9. Repeat the same manner until the dough runs out.

TIPS

We can use non-stick skillet or supplemented with buttered to prevent sticking so easily in the lift.


To make lumpia semarang skin we have to provide the basic ingredients recipes like this:
1. Prepare approximately 500gr flour.
2. 1 egg.
3. Half a teaspoon of salt.
4. 360 ml of water.
5. 1 tablespoon cooking oil.

And to make the contents of the cooking lumpia semarang, we must prepare the ingredients as follows:

Make lumpia contents:
1. Take 2 tablespoons of cooking oil.
2. 3 pieces of red that have been mashed down.
3. 2 cloves of garlic that has been crushed.
4. 100 grams of minced chicken.
5. 100 grams of shrimp that have been peeled and then chopped.
6. 150 grams of sprouts / sprouts can also be.
7. 150 grams of yam that must have grated.
8. 1 piece knows piety is cut into pieces.
9. Half a teaspoon of ground pepper.
10. Half a teaspoon of salt.
11. 2 tablespoons soy sauce.

Now for how to make lumpia semarang are as follows:

1. For skin:
Stir in flour, eggs and salt with added water and cooking oil until smooth. Then let stand until dough is approximately 2 hours.

2. For content:
Saute garlic until fragrant and red bottom, and put chopped chicken with've had with cincangnya, stirring until the color changed. Put the other ingredients while stirring, stirring until evenly distributed and of course mature.

3. Heat a skillet that is not sticky, rub the skin while holding dough-press to attach, remove, and do it until the dough runs out.

4. Put the contents onto the skin, fold and roll the skin, smooth skin with remaining batter, then fry until cooked.
This dough can only be used for 25 servings ... For more please share your own tailor.

Well here are some tips if you're having problems when making lumpia semarang:
If the pan sticky, please make scrambled eggs, lift, and pans can already be used to make spring roll skin. So that the skin does not dry spring roll, spring roll skin please cover it with leaves in the morning.

TIPS

In order to make your own spring rolls were tasty and delicious, you have to look at every step that is written in this blog. good luck and enjoy your cooking results. make sure that the people around you, your colleagues, your close friend, or your boyfriend who ate spring rolls you made this feel satisfied and want to try your homemade spring rolls again.
... I hope this information helps you, congratulations and thank you ...