SHREWISH TUMIS UJE

Material:
200 gr shrimps mean measures, its head throwing away, then clears
10 pithecolobiums which are still youngs at fry dry
8 crisp green chillis at askew mince
4 chillis tingle curls at askew slice
1 btg serai at contuses
2 lbr greeting leafs
1 cm alpina galanga at contuses
1 sdm tastes nice
1 sdm salt
1 sdm sand sugar
4 red onions at slice thinly
2 garlics at slice thinly.

Trick Makes:
cook red onion and garlic until fragrance. Then inserts serai, greeting leaf, alpina galanga, green chilli, red chilli, pithecolobium, and shrimp, stirred up rolled out. Afterwards adds water 50 ml and nice soyas, stirred up then cooks until gravy jell. Lift and presents.

TUMIS CASSAVA LEAF BELACAN

Material:
1 cassava leaf bind
1 numbers terasi merek ABC'S
1 sdt salt
1 sdt sugar
¼ sdt masako perceives chicken
5 red onions slice to win by a nose
3 garlics slice to win by a nose
5 chillis tingle to curl askew minces
1 pocket edition tomato

Trick makes:
Cassava leaf poaching until soft, lift then dices.
cook red onion, garlic until chilli entry fragrance tingles, terasi, stirred up rolled out.
Entry afterwards cassava leaf adds water, salt, sugar, masako and swirl tomato cooks until condiment melt together, lift.
Readily been dished.

KANGKUNG ASEM'S VEGETABLE

Material:
1 kangkung's bind cuts then clear
2 cm alpina galanga is contused
2 lbr greeting leafs
5 tamarind seed + 100ml hot water squeezes then water takings filters it( I put on karna's black tamarind no that still young)

Ground condiment:
3 red onions
1 garlic
¼ sdt most attention
1 sdt salt
1 ½ sdt sugars
2 chillis tingle to curl
Penyedap at sufficiently (kalo likes)

Trick makes:
Therewith water poaching alpina galanga, greeting leaf, tamarind water, and condiment until boiling.
kangkung's entry and cooks until ripe kangkung.
Lift puts in mug and presents.

COWPEA AND TOFU VEGETABLE

Material:
2 cowpea bind cut 3 cm
8 tofus are fried for a while
1000 ml santan
2 lbr greeting leafs
2 cm alpina galanga is contused
1 btg serai is contused
10 chillis rawir the old is sliced fine( used by fond kalo shrewish)


Ground condiment:
6 red onions
4 garlics
3 candlenuts
1 sdt coriander
1 sdt merica
2 cm turmerics
1 sdt sand sugar or 1 ½ sdt brown sugars
salt at sufficiently (2 sdt salts)
penyedap perceives chicken (optional)

Trick makes:
Tumis is ground condiment, cayenne, greeting leaf, alpina galanga, and serai until fragrance then pours santan to cook until boiling.
Cowpea entry last and swirl tofu then cooks until all ripe material.
Dish with ditaburi onion fries.

PARE COOKS SANTAN

Material:

4 numbers pare cuts to become 2 then is clefted then poachings ½ ripe its water throwing aways 1000 ml santan

2 lbr greeting leafs

2 cm alpina galanga is contused 1 btg serai is contused

3 chillis tingle to askew slice

3 red onions slice ground Red onion for sow

Ground condiment:

3 red onions

3 garlics

3 candlenuts

1 sdt coriander

1 sdt merica

2 cm turmerics

1 sdt sand sugar salt at sufficiently (2 sdt salts) penyedap perceives chicken (optional)

Trick makes:

Cooks chilli tingles and red onion until rather chocolate then ground condiment entry, greeting leaf, alpina galanga, and serai until fragrance then pours santan and pare cooks until boiling and gravy slightly decreases. Dish with ditaburi onion fries.

TUMIS GAMBAS AND TAUGE

Material:
3 numbers gambas clears then dice
1 tauge's grip
1 btg onion leaf slices ground
1 pocket edition tomato slices
2 chillis tingle to askew slice (I put on green chilli)
1 teaspoon salt
½ teaspoon is sugar
½ teaspoon masako perceives chicken
3 red onions slice ground
1 garlic slices ground
100 ml waters

Trick makes:
Tumis is red onion and garlic until gambas's fragrance then entry, tauge and rest all material swirls rolled out cook until ripe then designate and ready be dished.

RAW PICCALILLI

Material:
100 gr cucumber discards its seeds then mince accord appetites
100 gr carrots, husk then mince accords appetite
15 green cayennes
10 red onions, husk then crosscut becomes two
150 ml hot waters
2 sdm sand sugars
½ sdt is salt
1 sdt vinegar cooks

Trick makes:
Hot water mingling, sand sugar, salt, and vinegar, stirred up rolled out.
Insert, cucumber, carrot, cayenne, red onion, stirred up rolled out. Idled up to 15 minutes.

HODGEPODGE

Material:
Deep-fried tofu then pruned little box
Kol is sliced fine
Crosscut cowpea 2 cm then is poached
Stewed sprout
Stewed peeled potato crosscut box

Auxiliary material:
Lontong
Stewed egg
Onion fries
Crisply
Sambal is cayenne already being poached (if shrewish favor)
Ground sliced celery

Bean sauce:
Ground condiment:
9 chillis tingle to curl
4 chillis tingle to outgrow
4 red onions
4 garlics
½ of most abc's attention (1 sdt most ripe attention)
2 sdt salts
2 sdm brown sugars


Another condiment:
200 g groundnut fry, ground
700 ml santan
4 orange leaf sheets
2 sdm tamarind waters
2 sdm tastes nice
2 btg serai is contused
2 cm alpina galanga is contused

Trick makes:
Bean sauce:
Heat cooking oil in skillet, tumis is therewith ground condiment serai, alpina galanga and lemon until fragrance leaf then ground bean entry,santan, tamarind water,nice soya and residuary bone chicken and skinned chicken stirred up rolled out cooks until boiling and ripe (greasy), lift.

Representation:
Potato grade, tofu, and vegetable in saji edgewise, pour bean sauce at its settle, present with auxiliary material.

TEMPE BACEM

Material:
500 gr tempe, crosscut
2 cm alpina galangas, contused
500 ml coconut waters (can branch water vesture)
2 tamarind seeds
1 btg serai, contused
2 lbr greeting leafs

Ground condiment:
1 sdt coriander
4 red onions
2 garlics
1 sdt salt
2 sdm brown sugars
2 walnuts

Trick makes:
Mingling all material into pan.
cook until boiling and condiment melts together into tempe.
Then tempe's shirring until brownish, lift, dish

note: if wants cuter add brown sugar again suiting with your appetite

BALADO'S POTATO

Material:
650 gr potatos, boxs shaped crosscut little, then shirring until brownish yellow
80 gr petai already been husked, crosscut becomes 2

Condiment is grounded:
10 chillis tingle to curl
5 red onions
3 garlics
1 sdt salt
½ sdt is sugar
cooking oil at sufficiently

Trick makes:

cook ground condiment with cooking oil until fragrance and ripe, insert potato, petai, then cooks until its condiment get mingling. Stirred up rolled out, cook until ripe.