Pineapple Sauce Fried Chicken Sticks

 Material:12 pieces of chicken drumstick / chicken sticks1 / 4 pineapple cut into small pieces1 / 4 carrot sticks, cut into small squares.1 / 2 pcs onions, cut long.
 2 stalks green onion, roughly sliced.2 tablespoons sago water.1 tablespoon soy sauce, water secukpnya,Oil for sauteing
Seasonings:1 tablespoon soy sauce, 1sendok eat sugar, 2 tablespoons of tomato sauce and seasonings to taste chicken.

How to Make:1.Join chicken with soy sauce, let sit 30 minutes forever. Fry until golden brown, drain and set aside.2. Heat another pan, pour the oil, saute the telephone office, onions, pineapple, water, give a nautical flavor add the chopped onion to taste the chicken flavor. Thicken by stirring boiling water sago, enter the chicken, stir briefly and remove from heat.

Sengral

Aceh Regional Cuisine

Material:1 / 2 kg beef, cut square (like a stew) 1 / 2 kg of beef liver is cut square, 1 grated roasted coconut, finely minced, to taste water.
Seasonings:3 lime leaves, finely sliced, 1 stalk lemongrass, crushed, 1 orange juice, take the water, 1 vertebra galangal, crushed, and salt to taste and give a flavor, taste cow races.
How to make it:1. Saute all ingredients together, put meat and beef liver, add water, then roasted coconut and flavorings to taste with the sense of beef, and salt and pepper.2. Cook the meat and liver until dry and soft (like serundeng)

=================== Good Luck =========================== 

Vegetable Babanci

 Materials;
250 gr young coconut meat
1000 ml of water to boil meat
250 gr meat sendung myopia
300 ml thin coconut milk
100 ml thick
2 stalks lemongrass, crushed
2 bay leaves
2 sheets of orange leaves
A tamarind water
50 g banana, cut into 2
1 tablespoon fried onions for topping
3 tablespoons oil for frying

seasoning the mashed;
3 pieces of red chilli
3 pieces of hazelnut
2 cm turmeric
1 cm kencur
2 cm galangal
1 cm ginger
5 pieces of red onion
3 cloves garlic
1 tablespoon shrimp paste
1 tablespoon brown sugar
3 cloves garlic
1 tablespoon shrimp paste
1 tablespoon brown sugar
1 teaspoon salt

how to make:
1. Boil water until boiling, then enter the meat, lower the flame a little,
boiled until the meat is tender lift, then take kaldunya of 300 ml, and cut into pieces dagingny.
2. Heat cooking oil and saute the spice paste, input serei and bay leaves and orange leaves, saute dambil stirring until fragrant. insert meat broth, and thin coconut milk, bring to a boil pour small coconut milk coconut milk stirred in order not to break.
3, the last insert young coconut meat, tamarind water and petai. after the soup a bit oily. lift serve with a sprinkling of fried onions.
for 4 positions.

Milkfish Fish Seasoning Pesmol

 Material:750 gr fishclean, cut into 3 parts.2 cm turmeric, puree.1 tablespoon salt.2 tablespoons lemon juice.25 gr red chili sauce.15 g shallots, peeled, leave intact.4 pieces of red chili, seeded, sliced a thin.1 tablespoon vinegar.2 tablespoons sugar.200 ml of water ..3 tablespoons cooking oil
Spices that are:100 g pecan.1 cm turmeric ..1 cm ginger1 cm Intersection mango.8  onion .3 cloves garlic1 tablespoon salt
how to make:1. Marinate fish with turmeric, salt, and lemon juice until blended. let stand for 15 minutes, then bake in oven until medium rare.2. Heat oil and saute the spice paste until fragrant. Add sliced red chili, cayenne pepper, and onion. Stir until blended3. enter the water, vinegar and sugar, cooked seasoning and cook until thickened. Lift.4. Pour the seasoning stir earlier to contain the fish in the dish, bake again until cooked and spices to infuse.

Egg Crust Betawi

Material:
250 grams of glutinous rice, soaked overnight, drained
5 eggs, beaten off
75 g dried shrimp, soaked hot water, toasted. then puree
6 tablespoons red onion

Spices that are:
125 g peeled and grated coconut, toasted until dry
4 cm kencur
3 cm ginger
1 tablespoon ground pepper
5 Fruit red chili
1 / 2 teaspoon salt
1 spoon sugar

Method:
1. Heat the skillet over the fire, wait until hot. 2-3 tablespoons glutinous enter on it, and press-press and flatten until sticky stuck to the pan in a circle 12 cm in diameter. cover pan and wait until cooked over low heat
2. Open the lid pan, then put 5 tablespoons beaten eggs on the surface of the crust until blended. Add 1 tablespoon of the spice paste, add the dried shrimp and fried onions. Shake-shake the pan so that little spice mixed with beaten eggs
3. Cover the pan and cook again until cooked. or, if all ingredients are fused with an egg, flip the pan upside down, but a bit far from the fire, for mature flat. remove the egg from the pan crust, sprinkle more dried shrimp and fried onions on top.
4. Serve while warm
For 4 people