Javanese Recipe

Have you ever been with the name pancong cake? if you are in Java, you may be familiar with the name rangin cake. Often this food is sold as snacks for elementary school children, its sweet and salty taste is delicious. If you miss this one cake, let's try the following recipe. Ingredients: - 300 gr of rice flour - 650 ml liquid coconut milk - salt to taste - sugar to taste - grated coconut to taste - Margarine to taste for spread How to make: - Boil coconut milk until cooked, don't until it breaks. Let it cool slightly. - Add flour and other ingredients to the coconut milk until they are evenly mixed and become a thick mixture. - Prepare pancong / rangin prints, you can also use pukis prints. Heat and spread with margarine - Pour the mixture, spread it out and wait for it to cook. Once cooked, it can be turned over. Sprinkle with sugar, and ready to eat when warm.

Cassava lemet or commonly known as ketimus is one of Indonesia's typical snacks. Considering that cassava is almost always available in every season, lemet is easily made for any moment at any time. Well, this time Vemale will share a super simple recipe for cassava lemet that you can try right away. Come on, follow the recipe here. Ingredients :  - Cassava - Banana leaves (or can be replaced with aluminum foil) How to make : Peel the cassava and grate it. Don't forget to get rid of the thick fiber in the middle of the stem. The shredded cassava can be softened again by pressing it with a fork or grinder. Take about 1 tablespoon of grated cassava and wrap it in banana leaves. Steam until cooked. Cassava lemets can be enjoyed with grated coconut. Oh yes, can also add brown sugar in the lemet for a sweeter and more legitimate taste.

Talking about authentic Indonesian food, there seems to be a lot of Indonesian food that makes you fall in love and fall in love. Not only food in the form of vegetable dishes, side dishes or rice, foods that also make you fall in love include traditional snacks and cakes. Regarding traditional cakes, this cake can be made from a variety of simple ingredients such as cassava. And one of the traditional cakes that make you fall in love where it is made from cassava is cassava getuk. How to make cassava getuk is even very easy, you know. The materials needed to make it are also very cheap. What is the recipe for making cassava getuk? Here's the review. Ingredients : - 3 fresh cassava (peel the skin, wash clean, cut into small pieces) - Enough water) - Granulated sugar (to taste, about 3 tablespoons) - Brown sugar (to taste, approx 1 ounce, fine comb) - Vanilla powder (to taste, if desired) - Grated coconut (not too old, to taste) How to make : - Steam the washed cassava and cut it in

There's always the right time for East Java's rawon beef recipe! Serve for meals with family on weekends at home. It is said that the rawon beef recipe is one of the oldest dishes in Indonesia and is truly authentic. We also know many foreign influences that have assimilated into local wisdom and are now becoming various traditional dishes. But rawon is counted as the most classic and its unique appearance has been known since the 10th century! Not only has this dish survived to this day, even the famous rawon has reached all corners of the archipelago. So it is not surprising that many households in cities or villages cook rawon as their daily home food. He cried again, rawon comes from East Java - a country full of delicious and varied food. It's not always spicy actually anything comes from here and obviously rawon is one of them. The rawon seasoning is basically beef soup, but what makes it distinctive is the appearance of its dark black sauce. The reason is because of

Seblak Macaroni Corn recipe is perfect for mothers to serve it as a filling snack. If usually the seblak menu uses crackers as a basic ingredient, now Mother only needs to use only macaroni that has been boiled. Matter of taste Mother does not need to worry, because seblak who uses macaroni is no less tasty with seblak from crackers. You see, the Seblak Corn Macaroni menu is cooked using the Spicy Pollen Fried Rice Seasoning Kobe! Just 1 tablespoon, Mother can produce 2 servings of delicious, savory seblak and spicy poll! The addition of kencur as a complement to flavor and aroma enhancement, further enhances this seblak creation. By keeping a stock of Spicy Fried Rice Pollen at home, it will be easier for mothers to make variations of Seblak as a family favorite food. Because the seasoning is complete, you don't need to bother making any spices. Come on, try the tantalizing spicy sensation from this Seblak Macaroni Corn! Ingredients: - 2 tablespoons of cooking oil - 1 teaspoon ken

Seblak is an Indonesian food, generally a typical food from Sunda, West Java which has a savory and spicy flavor made from wet crackers cooked with vegetables and a source of protein such as eggs, chicken, nautical dishes or processed beef, cooked with certain spices. Ingredients: - A handful of raw crackers - 3 dried tofu - A handful of dried uk small dried dumplings - 1 tsp tomato sauce - 2 tablespoons chili sauce - Sufficient water - 3 tbsp cooking oil - To taste salt, powder broth, sugar Ground spices: - 1 clove of garlic - 2 Spring onions - 1 red chili - 2 pieces of red curly chilies - 3 pieces of red bird's eye chilies - 1 clove of kencur How to make: - Heat oil, saute ground spices until fragrant, give water - Enter the crackers first, cook until the water boils and the crackers are half mushy - Add the dry tofu and dumplings, add sauce, salt, powdered broth, sugar, correct the taste, cook until all -ingredients are tender, remove from heat and serve.