• 300ml Fresh Milk with or sugar water if you don't like milk.


• 400g Cubed Mango


• syrup if your mango is sour

The Method

1. Just blend all together with some ice cubes if you wish.


2. Top with more mango cubes.

Ingredients

1. 1/2 cup(s) egg substitute


2. cooking spray

there are many kind of sambal in indonesia, range from easy to make to sophisticated complex sambal. here I found recipe to make a sambal with a grilled shrimp, I haven't done it my self but it looks quite interesting.

•  1  cup   sweetened flaked coconut


• 6 serrano peppers, seeded,deveined,chopped


• 1 1/2 teaspoons anchovy paste


• 2 cloves garlic


• 5 tablespoons lime juice


• 1 lb shrimp, peeled and deveined

1.   In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.


2.    Rinse and drain shrimp.


3.    Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.


4.    Be sure to reserve some for serving.


5.    Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.


6.     Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).


7.     Serve with reserved sambal paste.

take from http://recipezaar.com

Avocado or alpukat for indonesian people is one of health fruit. it contain at least 25 nutrienst including fiber, potassium, vitamin E, B and folic acid. I ussualy take an avocado smoothies when I lazy to have a dinner.

I ussualy just put a milk an avocado in it, but for you that need more sophisticated recipe here I found one on http://www.indolists.com

Ingredients:

• 4 ripe avocados (10 oz/300 g each)

• ¼ cup (60 mL) sweetened condensed milk, cream or evaporated milk

• 1 tablespoon freshly squeezed lime or lemon juice

• 3 cups ice cubes

• Cocoa powder or chocolate syrup (optional)

• 1 portion Palm Sugar Syrup

Preparations:

• Peel and pit the avocados, then cut the flesh into cubes and set aside

• Make the Palm Sugar Syrup

• Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired

Description    

Ingredients

•     1 Clove Garlic -- finely chopped


•     1 Teaspoon Salt


•     1/4 Pound Tempeh -- julienned


•     1/4 Cup Oil -- for frying


•     2 Medium Hot Chili Peppers -- sliced


•     1/4 Teaspoon Shrimp Paste


•     1 Small Tomato -- chopped

Directions

1. Mix together the garlic and salt.


2. Rub this into the tempeh.


3. Set aside for 15 minutes.


4. Heat oil in skillet and fry over moderate heat for 3 minutes or until browned.


5. In food processor, blend chiles, shrimp paste and tomato to form a paste.


6. Pour paste over tempeh and serve.

taken from http://recipes.wuzzle.org

Serves 4

Ingredients: (6 servings)

1. One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)


2. One can of coconut milk, preferrably one made for dessert


3. 1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)


4. Ice cubes


5. Cold Water

Instructions:

1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards


2. Boil the coconut milk with coconut sugar until they are completely mixed together


3. 
   In an individual serving glass (or dessert bowl), put in:
   
   
   
   1. - 3 to 4 tbs. of Banh Lot
   
   
   2. - 4-5 tbs of the mixing of coconut milk and coconut sugar
   
   
   3. - add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
   
   
   
   


4. Serve immediately, more of the ingredients can be added to taste.

Banh Lot is a Vitnamese food (but I found it taste similar to

the 'cendol' of Indonesian. It is a frozen product, hence found in

the freezer section. In the US, it is made by "Sincere Orient Foods Co."

in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

source : http://indonesian-food-recipes.blogspot.com/2006/10/es-cendol-indonesian-cold-dessert.html

Indonesian version of fried rice is called nasi goreng. Basically it has similarities with any other fried rice,it is made from cold rice which has already been cooked by boiling. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.

So what' make the different, in Indonesia it is cooked with sweet soy souce, and also add some garlic, shalot and salt, also to make it much I say much2 better put a lot of chilly in it :).  you can eat your nasi goreng plain or add some topping,

here's my top 5 nasi goreng topping

1. Plain Egg
   Good for break-fast since it's easy to make but also has a enough calory to get you going


2. Fried Chicken
   chicken is nice, put that in your nasi goreng ... excellent!!!


3. Anchovy
   salty plus chilly.....


4. Corned Beef
   this one is only to satisfied my hunger on meat.


5. Seafood
   best for value and price :)

and honorable mention to eat nasi goreng with kerupuk.

a lot of indonesian food contains coconut oil to make it more tasty, you can buy pre-package coconut oil, but what's more better coconut oil that is made by our own hand :)

There are two types of fresh coconut milk. Thick or first pressed milk. And thin or second pressed milk. To make “extra virgin coconut milk” or EVCO as I now call it, you have to buy a mature coconut (generally those that are just brown husk outside), and have the man at the market grate it. If your home still has one of those neat grating contraptions, then grate it yourself. For every grated coconut, add one cup of lukewarm water (not hot) and start squeezing to extract the milk. Keep going until the liquid is nice and thick. Strain through a fine sieve and if you are particular about removing all coconut bits and solids, pass through a cheesecloth. The bits and solids can alter the texture of your cooked dish. I happen to think they are fine but others might want really smooth coconut milk. This first pressing yields a nice milk that is NOWHERE near as thick and viscous as canned milk. Generally, you can thicken it further by boiling it down. The squeezing is rather cathartic, a good replacement for punching a dummy. You can squeeze the grated coconut from several nuts at the same time. Set aside the EVCO.

From the SAME grated coconut, add 1.5-2.0 cups of lukewarm water and start squeezing again until you have extracted the remaining milk. This process yields a thinner milk that is typically used at the beginning of the cooking process for recipes with coconut milk or gata. The EVCO is added to the dish at a later stage. Make your coconut milk and use it soon after you squeeze it. While I almost always encourage people to use the fresh alternative, this is not possible in areas where you don’t have geriatric coconuts readily available (think Juneau, Alaska or Paris, France for example) and you must resort to canned alternatives. Some canned alternatives are pretty good, but they do tend to be thicker than fresh coconut milk and you just have to adjust your recipes. I find canned coconut milk an excellent way to shortcut a decent shrimp or chicken curry recipe. At least now you know how to do it from scratch if you have to.

Sambal Goreng Ati Ampela

This one is  my favourite, tasty spicy food.

Ingredients:

• 4 pairs of chicken's livers and gizzards


• 5 pieces of shallots


• 3 pieces of garlic


• 5 pieces of red chili peppers


• 4 cm lengkusa


• 10 gr shrimp paste


• 1 cup of coconut milk


• 1 board of petai, salt and pepper

Direction:

1. Cut liver and gizzards into bite sized pieces


2. Skin shallots and garlic.


3. Brown shrimp paste


4. Grind finely shallots, garlic, red chili peppers, shrimp paste


5. Brown these spices and galanga, mix them evenly


6. Add liver and gizzard pieces, and salt and pepper to taste


7. Mix evenly and add coconut milk, let it simmer for 3 minutes.

PECEL LELE RECIPE

the ingredient

• 4 medium catfish..clean it


• oil to fry

Blend:

• 1 tbs of ketumbar/ coriander seed


• 2 cm of kunyit/ curcuma domestica


• 1 garlic


• 1/2 tbs of salt

garnish: tomato, cabage-letuce, ocimum basilicum/ kemangi, poh-pohan leaf(only in indonesia)

sauce( blend):1 big tomato, fried peanuts as you need, garlic+ shallots+ chilly as you need ( fry it first), salt, sugar, royco/knoor/ magi chicken.

how to:

1. first after clean the catfish then mix the fish with the blend ingredient. Wait untill the blend ingredient penetrate into the fish about a half hour/ 30 mnt.


2.  fry the fish in to the pan


3.  dry it from oil


4.  put in the plate with the garnish. put the sauce on the fish if you like. eat with the rice. Happy eating:)

!!to make the sauce warm, you can warm it in the pan or in the microwave.

Recipe for Beras Kencur (another Indonesian tradional drink). it help your help and good as refreshment drink

Ingredients:

• Rice 11/2 ounce


• Kencur (galingale) 11/2 ounce


• 6 Cardamoms


• Ginger 1/2 ounce


• 2-3 limes


• Tamarind 1/2 ounce


• Brown sugar 1/2 kg


• Some sugar


• Salt


• 4 litre of water

Directions:

1. Cook water along with brown sugar and tamarind, cook till boiled while stirring well. Afterwards, finish it, add some salt, let them cool and then refine.


2. Wash ginger and galingale till well, peel them, then chop.


3. Wash the chopped ginger, galingale and cardamom with hot water, then blend with some fresh water. If they have been blended well, refine for taking the juice, and add directly into the tamarind-brown sugar mixture. Stirr till well.


4. You can serve it directly, but better if you store the mixture into dry and hygienic bottles, then keep in the refrigerator.

source http://bambangpriantono.multiply.com

I have a lunch in a place that served Banyumas-an food, One of the main course is Sroto, you can hava Sroto with chiken, or Sroto with a beaf. Instead order Sroto, I order Lontong Opor Ayam or you can call it Javanese braised chicken in coconut milk, since I want have a lunch that's light but still tasty enough.

My choice was not wrong. Many food that have a coconut milk has heavy taste, but not this one, my lontong opor ayam still very light and yet quite tasty enough. and as a bonus, the chily souce (or sambal) is quite good, remind me of my home though

The picture is not the one I eat, but quite resemblence enough :).

So how' much for one portion Opor Ayam, I only spent Rp. 12.000,- with tea as my drink.

now , back to work

For several weeks, I got an oatmeal for breakfast. I choose oatmeal to lower my body weight (yes I confess right now that I am overweight). And I get bored with the plain oatmeal taste, so today I look up for some oatmeal recipe.

here's I found some breakfast recipe from http://mrbreakfast.com , and it got many2 oatmeal recipe. Here's my 2 favourite.

Banana Orange Date Oatmeal

    * 2 cups orange juice

    * 1 cup water

    * 1/4 ts salt (optional)

    * 1/8 ts ground nutmeg

    * 1 and 1/2 cup oatmeal; uncooked (do not use instant)

    * 3/4 cup chopped dates or raisins

    * 1 medium ripe banana; mashed

In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let stand until of desired consistency.

Vegetable Oatmeal

Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food

alt="bakso"/>

I found a way how to make this Indonesian meatball, as usually
google is my helper

this is taken from here

1. 1 kg of minced meat
2. 
   
3. 2 eggs (only took the white)


4. 300 grams of tapioca flour


5. 4-7 cloves of garlic


6. 1 red onion / regular onion is ok


7. 1 teaspoon of white pepper


8. 2 teaspoon of salt

mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth

Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready

Sekoteng is one of Indonesia javanese tradional drinks. It has a ginger taste that usually serve while still hot. Sekoteng also has other ingredient, it contains mung bean (kacang hijau), peanut (kacang tanah),  bread chop.

Many area in Indonesia especially in java, Sekoteng is sold by a roundsman during the night.

here's the recipe for Sekoteng

Ingredient:

• 100 gram of 'Biji Delima' (cassave core),


• 200 gram of peanut, boiled then remove it's soft skin


• 100 gram mung bean


• 1000 cc water


• 100 gram granulated  sugar


• 50 grams  ginger


• 5 piece of bread, diced into 1 cm cubes

Preparations:

1. Boiled the cassave core, cooked until done, dunked in cold water,drained


2. mixed water, sugar and ginger, boiled.


3. serve into a bowl,put 2 spoonfull cassava core,  2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.

Another recipe about Sate, now is Sate bumbu bali, beware it's little bit spicy.

BAHAN :

• 500 gram daging sapi has dalam potong 2 x 2 cm


• tusuk sate


• 1 tangkai serai dimemarkan


• 2 lembar daun salam


• 2 sendok makan minyak goreng

BUMBU HALUS:

• 3 siung bawang putih


• 8 butir bawang merah


• 3 cm kencur


• 3 cm lengkuas


• 3 butir kemiri


• 3 cm kunyit


• 1 sendok teh gula merah


• 2 sendok teh garam


• 10 buah cabai rawit

CARA MEMBUAT:

1. Tumis bumbu halus, serai, dan daun salam sampai harum. Masukkan daging dan aduk hingga berubah warna dan air dagingnya mengering. Angkat.


2.  Setelah dingin, masukkan daging dalam tusuk sate. Bakar sampai matang.

source: http://sedap-sekejap.com

ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good.

The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries stay chewy and slightly bitter.

What changed this was the grindstone. Around the 3rd century BC, when the RomanEmpire began trading with the Chinese Han Empire in China, merchants and nomads carried the grindstone from oasis to oasis along the Silk Roads. For the first time, the Chinese began grinding wheat into flour instead of cooking it whole. They mixed the flour with water to make a dough. Instead of slapping the dough on a hot surface or into a beehive oven to make flat bread sand leavened breads, as had been done in the Middle East and Mediterranean for millennia, they continued steaming and boiling. They made noodles, dumplings, thin pancakes, stuffed buns, and steamed breads, calling them all `ping.' Ping, of course, was equivalent to our pasta, and it was as delicious as boiled wheat had been dull. Wheat hop scotched over millet in the social scale and became the grain of the Emperor and his court.

Their favorite all-purpose pasta was the stuffed dumpling. Judging by Shu's rhapsody, they were very like those served today for dim sum, or like Italian ravioli or tortellini. Shu describes how the cooks sieved the flour twice, mixed it with water, and then, dough sticking to the tips of their fingers, pressed it out to make the thin wrappings. These they stuffed with finely chopped pork and mutton, flavored with ginger, onions, cinnamon, Szechwan pepper and black beans, before placing them in a steamer. Well made, no filling burst out to stick to the steamer, no extra flour was left to make a gluey deposit. Instead the filling swelled to fill out the thin but strong wrapper.

For those of us, though, who want to get some taste of what these early pastas were like, there are simpler alternatives. One is a simple sauced noodle dish. Noodles, often served in broth, were for the bitter cold months in northern China.

In dark winter's savage cold, At early morning gatherings Frost forms around the mouth. For filling empty stomachs and relieving chills, Boiled noodles are best.

Sometimes, though, noodles may have been served with this sauce that, according to Bruce Costin his well-researched Ginger East to West: A Cook'sTour (Berkeley: Aris, 1984), dates from about 100 AD. It is reliably good. Fresh Chinese noodles are best but spaghetti will do if you live, as I do, hundreds of miles from the nearest Chinatown. The sauce is saltier and oilier than is currently fashionable but to my mind worth it for the romance of eating such a venerable dish. In any case, a little goes a long way and if you serve the sauce and pasta separately, everyone can adjust the proportions to their own tastes.

from http://www.cheftalk.com

I just realized there are tons of kind for pasta. I stood up in supermarket in pasta section, and there ... lot of different kind of pasta. here  some of them:

Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.

Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.

Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.

Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.

Linguine and Fettuccine. These pastas are know as ribbon noodles due to the fact they are long, stringy and flat. They can come in many different lengths. These noodles are a delicious food with creamy sauces mixed onto them such as Alfredo sauce. just like kwee-tiaw for chinese noodle.

Tortellini. Tortellini is yet another type of stuffed pasta. They come in half circle pieces that are folded over and stuffed with meat, cheese, sausage, or other ingredients. You can also pour your favorite sauce over the top of this delicious food.

Vermicelli. Vermicelli is a very fine, thin string of pasta. It is also known as "angel hair" pasta. It can be used with a creamy sauce of your choice, or used with other items such as crab, or shrimp. Many times vermicelli is formed together to form a type of nest that will hold the crab, or shrimp on top of it.

Conghiglie. This pasta is shaped like small shells. There are many different sizes of conghiglie. From tiny pasta shells that are good for using in soups, to larger sizes that can be stuffed. This type of pasta is a favorite food in pasta salads.

Farfalle. Farfalle is a pasta that is bow shaped and also used mainly in different pasta salads.

Fusilli. Fusilli is a thin spiral shaped pasta that is good in pasta salads. It is also good with different styles of sauces.

Lasagna. Lasagna is perhaps the best of all the different pastas. These are long, wide strips of pasta that are layered with fillings between them. These fillings can include meat, sausage, cheese, mushrooms and about anything else you can think of. More cheese is piled on top and then baked in the oven.

taken from http://ezinearticles.com , so what's your favorite?

frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.

Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.

Baste:
This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.

Dice:
I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.

Marinate:
A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It's always kept in the fridge.

Fondue:
From the French word for "melt", the term could refer to food cooked in a communal pot at the table or to finely chopped veggies that have been slowly cooked to a pulp and used as a garnish.

Worcestershire:
sauce Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.

source:
http://reluctantfourmet.com

hmm... ayam bakar tuh rasanya udah enak, apalagi ditambah limau, pasti tambah mak-nyussss., eh berikut ini resep yang dipungut dari http://resepkita.blogsome.com . enjoy...

Bahan-Bahan :

• 
  

  1 ekor ayam, potong 6, memarkan

  
  


• 
  

  1 sdm air jeruk limau

  
  


• 
  

  1 sdm garam

  
  


• 
  

  2 buah jeruk limau, belah dua

  
  


• 
  

  3 sdm kecap manis

  
  


• 
  

  100 ml santan

  
  


• 
  

  4 lembar daun jeruk

  
  


• 
  

  2 sdm minyak untuk menumis

  
  


• 
  

  5 buah bawang merah

  
  


• 
  

  3 siung bawang putih

  
  

Cara Memasak

1. 
   

   Haluskan bawang merah.

   
   


2. 
   

   Haluskan bawang putih.

   
   


3. 
   

   Rendam ayam dalam air jeruk dan garam selama 30 menit. Sisihkan.

   
   


4. 
   

   Tumis bawang merah dan putih yang telah dihaluskan bersama daun jeruk hingga harum. Masukkan ayam, aduk sampai berubah warna.

   
   


5. 
   

   Tambahkan kecap manis dan santan. Aduk-aduk hingga setengah matang. Bakar bersama potongan jeruk limau hingga matang.

   
   


6. 
   

   Sajikan bersama nasi hangat.

   
   

ayam adalah salah satu binatang yang banyak diolah menjadi masakan di indonesia, walaupun dihantam oleh isu flu burung, akan tetapi saya tetap yakin kalo ayam tetap menjadi salah satu favorit daging :).

berikut ini adalah tips bagaimana menyimpan ayam di rumah. Yang pertama tentu saja anda harus mempunyai kulkas dong, dan ayam harus disimpan di bagian yang paling dingin di kulkas (baca : freezer), dan gunakan dalam waktu 2 - 3 hari setelah pembelian. O ya bila ayam yan kita simpan adalah ayam utuh, maka sebaiknya kita lapisi dulu ayam itu dengan plastik kedap udara, dan lapisi ayam dengan rapat karena bila tidak maka akan muncul kristal2 es pada ayam tersebut.

pertanyaan yang muncul adalah apakah terjadi pengurangan kualitas bila kita menyimpan ayam di dalam freezer?
Tentu saja semakin lama ayam disimpan maka ayam itu akan kehilangan juicy-nya, jadi simpan ayam-nya jangan terlalu lama. untuk itu sebaiknya ayam yang akan disimpan di freezer diberi label jadi kita bisa ingat kapan masa kadaluarsa dari ayam itu ( kecuali anda seperti saya yang hanya bisa beli ayam 1 minggu sekali, jadi selalu ingat kapan kadaluarsa ayam itu )

pertanyaan kedua adalah bagaimana bila kita tidak punya kulkas dirumah? wuah kalo pertanyaan itu sebaiknya ayam-nya dimasak lalu disimpan di perut aja hehe :).

Ok, I have another recipe,  for your saturday cooking experiment :), now it guarantee the recipe is good since it have tauco in it.

BAHAN :

• 5 pasang ati ampela


• 1 lembar daun salam


• 1 batang serai, dimemarkan


• 2 sendok makan taoco


• 2 sendok makan kecap manis


• 1 sendok makan air jeruk limo


• 200 ml air atau kaldu


• 1/4 sendok teh garam


• 2 sendok makan minyak goreng
  
  

BUMBU HALUS:

• 5 butir bawang merah


• 2 siung bawang putih


• 2 buah cabai merah


• 1/4 sendok teh garam
     

CARA MEMBUAT:

1. Tumis bumbu halus, salam, serai sampai harum. Masukkan taoco. Masak sampai taoco matang.


2. Tambahkan ati, ampela, dan aduk sampai berubah warna.


3. Bubuhi kecap manis dan air jeruk limo. Aduk sampai ati ampela terbalut bumbu.Tuangkan kaldu dan garam. Masak sampai bumbu meresap dan matang.

Untuk 6 porsi.

Bahan:

• 150 g tempe potong dadu kecil


• 100 g daun melinjo, iris kasar


• 50 g cabe ijo besar, potong melintang 1 cm


• 50 g cabe merah besar, potong melintang 1 cm


• 1 sdm kecap manis


• 2 sdm minyak goreng

Bumbu:

• 2 butir bawang merah, iris halus


•  3 siung bawang putih, iris halus


• 1 lembar daun salam


• 1 batang serai


• 1 cm lengkuas


• 25 ml air asam jawa


• gula merah secukupnya


• garam secukupnya

Cara Membuat:

1. Panaskan minyak goreng, tumis bumbu hingga harum. masukkan tempe, daun melinjo, cabe merah besar, cabe ijo besar, aduk rata.


2. Masukkan kecap dan air asam jawa. Angkat, sajikan.


3. Untuk 3 porsi

Sumber: tabloid nyata

Bahan-Bahan :

•  2 Liter air


•  200 gram daging tetelan sapi


•  2 sendok makan minyak goreng


•  2 cm lengkuas. memarkan


•  1 lembar daun salam


•  2 buah cabai merah, belah dua membujur


•  2 buah cabal hijau, belah dua membujur


•  200 gram tempe. potong 2×2 cm


•  3 buah belimbing sayur, iris melintang 1 cm


•  2 sendok teh asam Jawa, remas-remas dengan 50 ml air, saring


•  2 ssendok makan daun bawang merah cincang

Bumbu yang dihaluskan :

•  2 siung bawang putih


•  5 butir bawang merah


•  4 butir kemiri sangrai


•  2 lembar daun jeruk


•  112 sendok teh terasi goreng


•  1 sendok teh gula merah, sisir


•  1 sendok makan garam

Cara Mengolah :

1. Didihkan air, rebus daging hingga empuk. Angkat, sisihkan kaldunya 500 ml.


2. Panaskan minyak, tumis bumbu halus, lengkuas, dan daun salam hingga harum.


3. Masukkan cabai merah dan cabai hijau Aduk-aduk hingga layu.


4.  Masukkan tempe, daging tetelan, dan kaldu. Didihkan


5. Tambahkan belimbing sayur, air asam Jawa, dan daun bawang merah.


6.  Masak hingga semua bahan matang. Angkat.


7.  Sajikan panas.


8.  Disajikan Untuk : 8 Orang.

sumber:

http://cuek.wordpress.com

Bahan :

• 
  

   500 gr tempe, hancurkan dengan garpu

  
  


• 
  

   100 gr teri, rendam, tiriskan

  
  


• 
  

   5 mata petai, iris

  
  


• 
  

   6 buah cabe hijau, iris

  
  


• 
  

   2 batang bawang daun, iris

  
  


• 
  

   2 sdm air

  
  


• 
  

   1/2 lembar daun salam untuk setiap bungkus pepes

  
  


• 
  

   Daun pisang untuk membungkus

  
  


• 
  

   lidi untuk menyemat.

  
  

Bumbu halus :

• 
  

   4 siung bawang merah

  
  


• 
  

   4 siung bawang putih

  
  


• 
  

   1 sdt gula pasir

  
  


• 
  

   1 cm jahe

  
  


• 
  

   1 buah tomat merah matang

  
  


• 
  

   garam sesuai selera

  
  

 
Cara membuat

1. 
   

   Campur semua bahan kecuali daun salam, aduk merata

   
   


2. 
   

    Siapkan daun, letakan 1/2 daun salam, tuangi dengan 2 sdm tempe, bungkus rapat, semat dengan lidi

   
   


3. 
   

    Kukus 20 menit

   
   


4. 
   

    Angkat, tiriskan

   
   

Catatan
Kesulitan menemukan daun pisang? Kukus pepes anda dengan plastik microwavable. Biarkan   tutup wadah terbuka sedikit pada bagian ujung.

sumber

• 
  

  http://www.keseharian.com/dapur

  
  

Tempe adalah salah satu makanan favorit masyarakat Indonesia (paling tidak saya :P ), dan setiap hari paling tidak ada menu tempe terhidang di meja kami [hehe.. soalnya harga2 ayam dan daging sangat mahal jadi cukup dengan tempe saja], dan satu lagi kalo tidak salah paten soal tempe ini sudah dimiliki oleh jepang? entah kenapa hal ini bisa terjadi, mungkin orang jepang kagum dengan makanan ini atau juga mungkin tempe buatan jepang itu sangat berbeda? entahlah. o ya jamur yang terkadung di tempe adalah jamur Rhizopus oligosporus

Beberapa jenis tempe yang dikenal :

• Tempe Bongkrek


• Tempe bosok


• Tempe gembus


• Oncom

Akan tetapi bagaimana cara tempe dibuat? apakah perlu lama dibuatnya? berikut ini cara pembuatan dari tempe.:

1. Biji kedelai yang telah dipilih/dibersihkan dari kotoran, dicuci dengan air PDAM atau air sumur yang bersih selama 1 jam.


2. Setelah bersih, kedelai direbus dalam air selama 2 jam.


3. Kedelai direndam 12 jam dalam air panas/hangat bekas air perebusan, hal ini dilakukan agar kedelai mengembang


4. Kedelai direndam dalam air dingin selama 12 jam.


5. Kedelai dikupas dan kemudian direnus untuk membunuh bakteri.


6.  Kedelai diambil dari dandang, diletakkan di atas tampah dan diratakan tipis-tipis. Selanjutnya, kedelai dibiarkan dingin sampai permukaan keping kedelai kering dan airnya menetes habis.


7. Sesudah itu, kedelai dicampur dengan laru (ragi 2%) guna mempercepat/merangsang pertumbuhan jamur. Proses mencampur kedelai dengan ragi memakan waktu sekitar 20 menit. Tahap peragian (fermentasi) adalah tahap penentu keberhasilan dalam membuat tempe kedelai.


8. Bila campuran bahan fermentasi kedelai sudah rata, campuran tersebut dicetak pada loyang atau cetakan kayu dengan lapisan plastik atau daun yang akhirnya dipakai sebagai pembungkus. Sebelumnya, plastik dilobangi/ditusuk-tusuk. Maksudnya ialah untuk memberi udara supaya jamur yang tumbuh berwarna putih. Proses percetakan/pembungkus memakan waktu 3 jam. Daun yang biasanya buat pembungkus adalah daun pisang atau daun jati. Ada yang berpendapat bahwa rasa tempe yang dibungkus plastik menjadi "aneh" dan tempe lebih mudah busuk (dibandingkan dengan tempe yang dibungkus daun).


9.  Campuran kedelai yang telah dicetak dan diratakan permukaannya dihamparkan di atas rak dan kemudian ditutup selama 24 jam.


10. Setelah 24 jam, tutup dibuka dan campuran kedelai didinginkan/diangin-anginkan selama 24 jam lagi. Setelah itu, campuran kedelai telah menjadi tempe siap jual.

sumber:

• http://en.wikipedia.org


• http://id.wikibooks.org/wiki