Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Risoles

Ingredients

1. 70 gr butter
   
2. 1 egg
   
3. 2 pieces of chicken legs
   
4. 100 gr carrot
   
5. 50 gr scallions
   
6. 4 pieces of shallots
   
7. 2 pieces of garlic
   
8. 15cc sweet soy-sauce
   
9. 200 gr bread crumbs
   
10. salt
    

Direction:

1. Mix 1/2 of the egg with flour and butter
   
2. Form thin layer of squares - for wrappers
   
3. Remove the bones from the chicken legs, cut into small pieces
   
4. Skin carrots, boil until half done, and cut into
   tiny pieces. Cut scallions into tiny pieces.
   
5. Grind shallots and garlic.
   
6. Heat pan with butter. Put in shallots and garlic.
   
7. In a couple of minutes, put in chicken
   
8. Stir a little bit, and put in carrots, scallions
   
9. Mix evenly
   
10. Add salt and pepper to taste, add sweet soy-sauce.
    
11. Cook until chicken is done.
    
12. Put 1 spoon of the result above into each square.
    
13. Wrap it.
    
14. Dip it in the 1/2 egg left, pour flour.
    
15. Heat oil in a pan.
    
16. Deep fry the risoles on medium heat until golden brown.
    
17. Serve with hot chili pepper.

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

I found a nasi uduk recipe

Nasi uduk is kind of betawi(of jakarta) traditional food, and it's usually taken as a breakfast or dinner. If you have it for dinner it comes with fried chicken

Serves 3

• 500 g rice, wash and strain off the water
  
• 850 ml coconut milk
  
• 1/2 tsp salt
  
• 2 salam leaves
  
• 1 lemongrass
  

1. Steam rice until half-cooked.
   
2. Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to boil.
   
3. Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
   
4. Put 3 back to a steamer and steam until well-cooked.
   - Serve with fried emping or fried shallots and sambal.