Sabtu, 07 Mei 2011


Leather Materials Martabak:

    100 grams of wheat flour
    boiled water to taste
    2 tablespoons beaten eggs separated (taken from egg to batter the content)
    1 tbsp oil / liquid margarine
    salt to taste

Material Content Martabak:
    300 g ground beef
    1 leek thinly, saute ground beef mixed time
    4 leeks sliced
    6 tablespoons chopped onion
    4 garlic, puree
    1 teaspoon curry powder
    6 eggs
    pepper and salt to taste.

Martabak Sauce:
    2 tablespoons soy sauce
    1 teaspoon tamarind water
    salt & sugar to taste (optional)
    1 tbsp tomato sauce
    1 tablespoon chili sauce bottle (can be replaced sliced
​​green chili sauce)
 cucumber slices
    2 tablespoons boiled water

How to Make Skin Martabak:

    Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough is smooth while diuleni.
    For the dough into 2 parts, round and soak it with cooking oil.
    Let stand for 1-2 hours. For 1 hour the first batter should be submerged all the cooking oil, for the next 1 hour and lift the dough is still terlumuri with oil placed in a container / bowl, and cover with a cloth / towel.

How to Make Content Martabak:

    Saute onion, garlic, until fragrant, put ground beef, curry powder, pepper, chopped 1 stalk of green onion and salt.
    Stir until meat is cooked and water out of the ground beef shrinks. Lift. Set aside, for those into 2 parts.
    Beat 4 eggs (previously had taken a mixture of 2 tablespoons to make a dough skin), make a half-cooked scrambled. Set aside., Divided into 2 parts.
How to Make Sauce Martabak:Mix all sauce ingredients together.Completion:

    Take 1 portion dough skin, pipihkan with your palm under the thumb of a circular direction, so a bit wide. Hold both ends of the dough, turn from the left side to right back its original place repeatedly so that the dough into a thin (can also run over-roller).
    Take a bowl, fill with 1 piece of beaten eggs, minced meat, scrambled eggs, sliced
​​2 stalks green onion, salt, pepper. Stir. To batter a second skin, doing the same manner as the first batter who skin, as well as to its content.
    Heat oil in a rather large flat pan, put the dough that has been thinned skin. Fill the center with the dough in the bowl before, fold the edges of the skin towards the middle, to the closed meeting, fry until cooked. Lift. Serve while hot or warm with sauce.
To: 2 pieces martabak (6 slices ).



     350 grams flour
     150 grams of rice flour
     125 grams potatoes, steamed, mashed
     200 grams sugar
     approximately 750 ml thick coconut milk medium, warm
     2 tsp yeast / fermipan
     150 gr butter, melted
     2 tablespoons cooking oil
     4 eggs


     Mix the flour and rice flour, sifted
     Beat sugar and eggs until blended, put flour, potatoes, fermipan, mix well
     Add coconut milk gradually, stirring until smooth flat * Do not be poured at once *
     Enter the melted butter, oil, and salt
     Allow the dough about 30 minutes to ride
     Heat the mold, basting with oil
     Stir the mixture until the foam disappeared, pour into molds, cover molds back
     Bake until cooked pukis, give us toppings as desired while hot, then cool

Kamis, 05 Mei 2011


Wedang Ronde Agency warmed in the Night
Create drunk fitting showers, warm ..
Ronde is a sticky dots contain nuts. Much like the pie moci. Later ronde - ronde will be watered by hot sweet ginger sauce.

300 grams of glutinous rice flour
200 grams granulated sugar
2 stalks lemongrass
50 grams ginger
5 cloves seeds
1000 cc of water (for water ginger)
100 grams of roasted peanuts, pounded

Mix glutinous rice flour with hot water is added gradually until a dough that can be formed. If desired, can be given dye. Shapes are round like marbles seed.
Boil water in a saucepan. Enter the dots of sticky rice, and cook until the sphere floats on the water signs are ripe. Lift.
Boil the sugar with lemon grass, ginger, cloves and water to boil. Enter the round dots. Serve in cups or bowls, sprinkle with fried bean powder.
Makes 5-6 cups

Rabu, 04 Mei 2011

Yellow Rice

Jakarta - The yellow color symbolizes purity, joy and merriment. Therefore, as an expression of gratitude is usually served yellow rice. Side-pauknya can be adjusted to taste. The smell of fragrant saffron and pandanus which characterizes this savory rice.