Ingredients : Ingredients
- One egg chicken / rice 2 chicken eggs ,
or duck eggs ( usually 2 eggs ) . Take yellow only
- Enough hot water
- Tea powder ( if hard teabag ) , taste ( usually 3 tablespoons )
- 2 tablespoons granulated sugar
- Lime in the sides ( to eliminate odor amisnya eggs and add the fresh taste )
- Optional , can be added vanilla , condensed milk , honey .
tool :
Eggbeater , spoon can , or tied like a broom stick ( short course )
glass
Tea strainer .How to make
Enter the egg yolks in a glass
Add granulated sugar
Whisk the egg shaker , until thick , usually starts to harden as making the strong cake in the mixer
After a minute condensed let
Take a tea strainer , put the strainer into tea powder
Put a filter that already contains tea powder , which contains over 1 cup whipped egg was
Take hot water , and then enter into a tea strainer
After the hot water included , will be formed as soda coke . effervesce
Enter enough water in accordance with the size of the glass
Beware expect a lot of water, because bisa2 buihnya overflowing glass
Can be coupled with squeezed lemon water
Was completed just drunk .TIPS
The ability to separate yolk with white , fresh or anyirnya indicator Talua tea .
Expertise in egg whisk causes a distinctive flavor to each Talua tea makers .
ingredients:
1. The material for the outer layer tambusu: 500 grams of beef intestine. Select the intestine of young cattle.
2. Materials tambusu stew: 1 orange juice, take the water.
3. Ingredients for sauce: 1 liter of coconut milk from 1 coconut, turmeric leaves 1, 2 lime leaves, 2 bay leaves, 1 stalk lemongrass.
4. Additional Ingredients: 500 grams of potatoes, peeled and halved.
5. Ingredients for the filling: 5 chicken eggs, flour ready seasoning, 1 teaspoon salt, 1 teaspoon of sugar. For the typical dishes kapau, plus milk and 'langkok-langkok' and ground red chillies.
6. Seasoning, puree: 2 cm ginger, 2 cm galangal, 1 cm turmeric, 10 grains of red onion, 6 cloves of garlic, 15 red chilies or 2 tablespoons of ground red chili
How to cook:
washed intestine then soak with lemon juice. Then, boil some water, while the water is boiling, make a dough that is, 1 tablespoon of ground spices in the mix to the egg, put 1 tablespoon of flour ready. Stir until well blended.
And add the stuffing typical kapau earlier. Insert the contents into the intestine which one end was tied intestine and enter the egg mixture, again tie the other end tightly so that the stuffing does not spill. Then enter the intestine into the boiling water while alternating with caution for 15 minutes.
After 15 minutes, discard the cooking water intestines, put coconut milk, spices, herbs, sugar, and salt. Stir slowly until boiling. Once the milk boils, reduce the heat and cook until tender intestine. Finally, add the potatoes and cook until cooked. And tambusu curry is ready to be served
MATERIALS 1 piece of cow feet (kikil) 1 liter of water 750 ml coconut milk from 1 coconut puree: 10 red onions 6 cloves of garlic 100 grams of red chili curly 1 cm turmeric 2 cm galangal 4 grains hazelnut 1 tsp salt ½ leaves of turmeric 2 lime leaves 1 item kandis acid 1 stalk lemongrass, crushed HOW TO COOK 1. Remove the kikil part of the bone, then wash. Boil water until boiling, then enter kikil, cook until tender, remove and drain. Cut kikil with size according to taste and set aside. 2. Mix the coconut milk with spices and other seasonings, cook until boiling. Enter kikil, cook over low heat until the milk thickens and oil out. Remove and serve.
Ingredients:
Recipes How to Make Sambal Ijo
Sugar to taste
One (1 piece) green tomatoes
Two hundred and fifty grams (250 g) green chilies
One (1 clove) garlic
salt to taste
Three tablespoons (3 tsp) cooking oil for frying (you can replace it with margarine)
Half a teaspoon (0.5 tsp) lemon juice
Two (2 cloves) onion
Stages make green sauce:
First of all rough cut green chilies
Then steamed onion, green chilies that have been cut, tomatoes, and garlic for about 5 minutes.
If wilted, then mash roughly grab. When mashing, try all the ingredients mixed.
If it is coarsely ground and everything blended, stir-fry until softened and fragrant smell.
Enter also the sugar, lemon juice, and salt and stir well to stir. Cook continued until completely cooked.
Lift the sauce and serve with other side dishes.
Materials made beef rendang:
500 grams of beef has cleaned and cut into pieces
2 stalks lemongrass crushed
1000 ml thick coconut milk (3 coconuts)
1000 ml of liquid milk (freshly squeezed coconut milk)
2 pieces of acid kandis
5 kaffir lime leaves
1 sheet of turmeric leaf chopped
Spices recipe:
250 grams of red pepper
2 cm turmeric
4 cloves of garlic
4 cmlengkuas
10 grains of red onion
1 cm ginger
salt to taste
How to Make Meat Rendang:
Boil the liquid coconut milk, lime leaves, lemon grass, tamarind, turmeric leaves, and spices and cook until boiling. Insert meat that has been cut in pieces cook again until thick coconut milk.
Then enter the thick coconut milk, and cook until almost dry. Stir stir until browned and greasy rendang.
Rendang ready to be served.
