Paru And Beef Rendang

 Paru Rendang

Ingredients:
1 kilogram of lung
4 pieces of coconut, coconut milk made
150 grams of ground red pepper
5 cloves of garlic
6 spring onions
1 vertebra finger galangal
1 vertebra finger ginger
salt to taste
2 turmeric leaves
6 pieces of orange leaves
1 stalk lemongrass, crushed in

How to Make:
Prepare all ingredients.
Blend the spices except leaves.
Boil stiff lung origin (so easy to cut) and cut a little thinner (thicker than jerky)
Boil coconut milk, herbs, leaves, lemongrass and then enter the lungs.

Stir and let your lungs until half cooked. After that lift lung was half cooked, set aside
Cook the coconut milk and spices was to remove the oil seasoning.
Lift the oil.
The rest of the herbs in dried convey colored dark brown and dry (take care not to burn the stirring-ngaduknya)

Meanwhile, a half-baked fries lung had with the oil obtained from the herbs until done.
Then together oil, pulmonary input into the dried herbs.
Remove and serve.

Beef Rendang

Ingredients:
1 kilogram of beef is cut into 16 pieces
2-3 coconuts taken santannya
1 sheet turmeric leaf
100 grams of red pepper finely
100 grams of onion mashed
5 pieces of orange leaves
1 stalk lemongrass crushed
4 cloves garlic crushed
1 piece of ginger crushed
1 piece of ginger crushed
1 teaspoon salt or according to taste

How to make:
All the spices and coconut milk cooked, boiled meat when it is inserted.
Cook over medium heat until the oil out and then reduce the heat, stir slowly until it dries dark brown-black color.

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Sambal Pete Green

Sambal Pete Green

Ingredients:10 pieces of green chillies intact
6 grains of red onion
3 cloves of garlic
2 green tomatoes
cooking oil to taste (a fine flavor of coconut oil or used oil to fry chicken)
1 banana board, steamed, peeled and halved

How to Make:Steam all ingredients until soft, remove from heat
Grits chili, and onions, except tomatoes, puree
Add salt and sugar if liked
Place in a container, add bananas and add cooking oil to taste and stir well.

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Sate Padang

Sate Padang
 
Ingredients:
1 kilogram of beef tongue, hot water immersion, Kerik, wash
1 ½ liters of water
1 sheet turmeric leaf
2 cm galangal, crushed
4 pieces of orange leaves
1 stalk lemongrass, crushed
3 cm kandis acid
1 teaspoon salt
18 skewers

Mix and stir:
25 grams of rice flour
1 tablespoon of corn starch
 
Puree:
8 pieces of curly red chili
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon cumin
6 pieces of red onion
1 teaspoon of curry powder
2 cm turmeric
2 cm ginger
2 tablespoons of cooking oil

How to make:
Boiled beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, tamarind kandis, salt, and cook until tender tongue.

Remove and drain. Cut the tongue size 1 x 2 x 1 cm. Set aside the water.

Plugs every 5 pieces of beef tongue with skewers. Bake on hot coals while behind and forth and smeared oil until cooked and fragrant.

Aloe Heat broth, add 500 ml of water, bring to a boil enter the rice and sago flour mixture and seasonings, stir well and thickens. Lift.

Serve with satay sauce, and a sprinkling of diamond pieces fried shallots

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Cassava Leaves Vegetable Recipes

Sensation : Cassava Leaves Vegetable Recipes

Ingredients:
3 great bunch cassava leaves
1 coconut taken santannya
50 grams of crushed chili
50 grams of anchovy
1 sheet turmeric leaf
1 stalk lemongrass crushed
1 piece of ginger crushed

That are:
1 piece of ginger
50 grams of onion
2 cloves garlic
5 grains hazelnut
½ teaspoon salt or according to taste
1-2 tomatoes or according to taste

How to make:
Santan cooked with herbs, enter cassava leaves that have been chopped fine.
When the cassava leaves are soft, add the sliced ​​tomatoes.

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