Typical recipes Cingur Rojak Surabaya (East Java)

 

Ingredients:

• 100 grams of spinach without a rod
• 100 grams of bean sprouts, siangi
• Cingur 250 grams of beef can be replaced with kikil / cowhide
• taste fried tempeh, cut into
• taste fried tofu, cut into
• 200 grams of beef kikil
• 100 grams of rice cake

Peanut sauce:

• 100 grams of peanuts, roasted
• 60 grams of brown sugar
• 2 tablespoons of shrimp paste
• 1 banana rock / klutuk, sliced
• 1 clove garlic, fried
• salt to taste
• 75 milli acid water

How to Make:

• Rinse and cingur kikil cow, boil until cooked and tender. Remove and drain, and cut into pieces.
• Rinse each vegetable separately boiled until cooked, set aside.
• Peanut Seasonings: Mix peanuts, sugar, bananas, stone, garlic, salt, andpaste. halsukan, pour the tamarind water and stir well.
• Arrange steamed vegetables, kikil, tofu, tempeh, cingur, rice cake, the plate.
• Serve with peanut sauce. 

Rawon prescription Aftermath (East Java)

 

Ingredients:

• 600 grams of cow tail
• 4 red onions, thinly sliced
• 4 kaffir lime leaves
• 1 stalk lemongrass, crushed
• 1 cm ginger, crushed
• 2 leeks, cut into 2cm
• 2.5 liter of water
• salt and sugar to taste

Seasoning Blend:

• 6 pieces kluwek peeled, soaked in ½ cup water
• 5 red onions
• 3 cloves garlic
• 1 cm ginger
• ½ tsp turmeric powder
• 1 ½ tsp coriander
• ½ tsp pepper powder
• salt to taste

complement:

• white rice
• short sprouts
• prawn crackers
• shrimp paste sauce
• Fried tempeh

How to make:

• Saute onion with a little oil until fragrant
• Add spices, lime leaves, lemongrass and galangal. Saute until cookedflavor.
• Insert the tail, and cook until the meat changes color and harden.
• Enter the water. Cook until boiling, put sliced ​​scallions.
• Cook until meat is tender. Serve with a complement. Good luck.

Cat:

• For faster ripening process can be used pressure cooker, boil it and thenlodged with the way the fat that floats up overnight.
• Freshly cooked the next day. 

Recipe Pecel Madiun (East Java)

 

Ingredients:

• 75 grams of bean sprouts, trimmed
• 100 grams of cabbage, thinly sliced​​, boiled
• 150 grams of young papaya, coarse crushed, boiled
• 50 grams of marigolds, poached
• 50 ounces spinach, boiled
• 5 turi flowers fruit, boiled
• 50 ounces banana china
• 1 bunch basil, leaves take
• 250 milli boiled water

Pecel Seasoning ingredients:

• 100 grams of peanuts, fried ripe
• 2 pieces of red pepper stew
• 3 pieces of cayenne pepper stew
• 5 centimeters kencur
• 3 kaffir lime leaves lbr
• ½ teaspoon shrimp paste fried
• 1 teaspoon brown sugar
• ½ teaspoon salt
• 1 teaspoon tamarind

White rice and complementary: pecel, cracker plates, tempe bacem

How to make:

• Blend the sauce ingredients pecel, add boiled water and stir well.
• Tata rice on a plate. Arrange the vegetables boiled, pour the sauce pecel,sprinkle petai china on it.
• Serve with bacem tempe, a sprinkling of basil leaves and cracker plate. 

Krawu Rice Recipe (East Java)

 

Ingredients:

• 500 grams of beef, thick 1cm wide potong2 against fiber
• 500 millimeter water
• 1 teaspoon salt
• 2 bay leaves
• 1 stalk lemongrass, crushed
• 200 millimeter thick coconut milk
• ¼ half older coconut, grated chocolate extends to poyah
• 3 kaffir lime leaves

Subtle spice:

• 7 red onions
• 4 cloves garlic
• 2 cm galangal
• 3 cm turmeric
• 1 tablespoon coriander
• 5 egg hazelnut
• 1/3 tsp tamarind
• 2 tablespoons brown sugar
• 1 ½ tsp salt / to taste

complement:

• White rice anget
• Yellow Coconut Poyah
• shrimp paste sauce

How to make:

• Insert pieces of meat, water, salt, spices, bay leaves and lemon grass into a pressure cooker.
• Process for 15 minutes starting from the time of hissing. Turn off and let stand until pressure is exhausted.
• Cook until water is shrinking, the flavors to infuse and add the meat is tender.
• Pour the coconut milk, cook over low heat and open the lid while stirring occasionally until sauce Mulei shrinking,
• No need to worry if the meat be destroyed, this is the hallmark of riceKrawu Gresik.
• Drain the meat and set aside. The remaining liquid is mixed with gratedcoconut and a half old.
• Put the grated coconut in a skillet, add the shredded leaves in orange,
• Roaster while in aduk2 until smooth and pervasive, and dried. Turn off the heat. Discard orange leaves.
• Meat fried in oil much, not too dry.
• Ready to be served with a complement.