Name: Agustiwan

NIM : F1021141001

Asam Pedas Kepala Ikan Kakap Ala Agus

 

              Indonesia is a country that will be cultural diversity. Not only that, Indonesia also includes a country rich in culinary. Therefore, I want to show the world that Indonesia is an extraordinary country. Incidentally I have a hobby of cooking. So, I wanted to share a unique recipe which I cook. This time, I will share a recipe that is " Asam Pedas Kepala Ikan Kakap” (Acid Spicy Fish Head Snapper)". Humm, just imagine we've been tempted. Am I right ?. Acid Spicy Fish Head Snapper is authentic Indonesian cuisine. Usually the food is served by the Malays in Indonesia. This unique food mixed with a variety of spices kitchen Specialties, such as turmeric, ginger, coriander and others. This unique food may be added as a complementary piece of pineapple. Spicy sour snapper head is perfect eaten with SAMBAL BELACAN (chili mixed with shrimp paste) and plus Salad (cucumber and mustard).
Are you Curious ???

Well here it is the materials and how to cook it.

Materials:
* Snapper Fish Head 1 kg that had been cleaned with lemon.
* 1 piece of pineapple cut into small pieces. (If you are tasteful)
* 2 stalks lemongrass.
* Enough water.
* Cooking oil to taste.
* Salt to taste.
* Freshly squeezed lime juice.

 Seasoning Fine.

1 cloves garlic,
5 red onions,
1 stem ginger,
1 stick turmeric,
6 pieces of dried chilli,
1 tablespoon coriander,
paste to taste.

How to cook:

1. Blend the spices such as garlic, onion, ginger, turmeric, dried chilli, coriander, and shrimp paste.
2. Saute the seasoning into the cauldron containing cooking oil that has been heated.
3. Stir-fry until fragrant aroma wafted.
4. enter the Fish Head who has been cleared.
5. Enter the lime juice.
6. Saute until the flavors mingle.
7. Then add pineapple chunks,
8. after that, add boiling water to taste.
9. Add salt to taste.
10. Wait until thickened water and soak into the fish.

Spicy acid Ala Snapper Fish Head Agus ready to be served.
good luck :)

Name : Cici Afriani

NIM : F1021141003

Gulai Siput ( Snail Curry )

From :

https://www.google.co.id/search?q=resep+gulai+siput+khas+riau&biw=1366&bih=657&noj=1&tbm=isch&tbo=u&source=univ&sa=X&ei=-ZAdVZjIJJK8uATqgYK4Dw&ved=0CBwQsAQ

Indonesia is known to be diversity of cultures and its customs. Not only that, even Indonesia has culinary variety that typical in each its region and it is cannot find in other countries. Talk about culinary, here, I will share one of the original culinary from Indonesia that unique, its name is "gulai siput" :) "Gulai siput" is one of the typical food from Riau archipelago. Appropriate with its name, this food use the primary material snail or by the partly of people called field snail that usually becomes paddy pest. Other uniqueness of this food is its seasonings that the typical Malay. If you try " Gulai Siput ", you will feel the concentrated sensation how is the delicious of snail meat with processed of its seasonings. Maybe to the partly of people will feel disgusted with the snail. But, actually this snail has characteristic meat that delicious to eat. In Tanjung Pinang region, this snail can get with search by ourself in the field and also we can find it in the traditional markets, so, don't need to worry dirty if you want to make this cooking. To make this " Gulai Siput" foremost, cook the snail into curry. Then mix with its seasonings that diverse. Of course, the taste offered so typical and tempt our appetite :)

The materials to make "Gulai Siput" :

1/2 kg snails

1/4 kg sour eggplant

Coconut milk

The seasonings :

5 pieces of cayenne pepper

5 pieces of red chilies

1 teaspoon halio (ginger)

1/2 teaspoon galangale

3 peels of red onion

1 peel of garlic

1 lime leaf

1 turmeric leaf

1 bay leaf

Salt necessary

How to make "Gulai Siput" ( Curry Snail ) :

Cut the part of snails tail that sharp in order to easy eventually to shipon, then the snails boiled. The sour eggplant splited becomes two and then throw away its seed. Refine all of the seasonings except the bay leaf, lime leaf, and turmeric leaf. Enter the smooth seasonings, the bay leaf, the lime leaf, and turmeric leaf into coconut milk, then, cook until boiling. Enter the sour eggplant and snails then cook until the snails considered mature and don't forget to add salt necessary. Serve in hot condition or warm and "Gulai Siput" ( Snails Curry ) is ready to eat :) Please try in your home :D

Story behind my cooking. I'm very happy to cook and create new menus are unique. This time, I wanted to share my new dishes. I tried cooking "Bubbor Kacang Telur Mutiara". Green bean porridge is very loved by many people. Uniqueness of this pearl egg bean porridge is a green bean change shape when cooked and sago pearls changed as colored pearls. Coupled with egg yolk, so mush look beautiful and attractive.

Unique is not it  ??
Are you curious ??
Here, I will share the materials and how to make it.

Ingredients:
- Green beans as much as 3 ounces
- Thick coconut milk 1 liter
- As much water 1liter
- Brown sugar as much as 3 ounces
- Sugar as much as 2 ounces
- Sago pearls as much as 1 ounce
- Eggs as much as 2 seed
- Salt to taste.
- As much as two pieces of pandan leaves.

How to make:
first, clean the green beans. then enter it into the pan and add 1 liter of water. Then simmer until the green beans broken and deformed. after that, add the thick coconut milk 1 liter, brown sugar, granulated sugar, salt and pandan leaves. Mix well, then enter the sago pearls. Wait about 5 minutes. Bubbor kacang  telur mutiara ala Agustiawan  already to be served.

by: Agustiawan

F1021141001

by: Agustiawan

F1021141001

Bubbor Paddas is a traditional food of Sambas District kalilmantan western provinces. Bubbor paddas is food which there are many types of vegetables. Not all of these vegetables come across regions in Indonesia. Paddas bubbor delicious taste makes people addicted to eating. The food is very delicious when eaten with family and friends. You want to try ?? please refer to the spices and how to make it. Okay ??

Ingredients:

    250 g of rice were washed
    100 g coconut in half old scar
    2 bay leaves
    2 stalks lemongrass are crushed
    2 cm galangal were crushed
    2 L of water
    Tetelan 150 g beef, cubed 1 ½ cm
    100 g carrots, diced 1 cm
    100g sweet potato, diced 1 sm
    5 strands of long beans, cut into pieces
    50 g of spinach leaves
    50 g of leaves kesum *

Condiments, puree:

    3 red onions
    1 clove of garlic
    1 red chilies
    2¼ tsp salt
    ¼ teaspoon pepper

Complement:

    100 g of fried peanuts
    50 g fried anchovy

How To Make:

    Roasted rice, grated coconut, bay leaves, lemongrass, coconut and galangal to turn brown but not burnt. Take the herb leaves, lift. Finely mashed rice and grated coconut. Set aside.
    Boil water, tetelan boiled until cooked. Enter the spices and stir. Broth and cook until fragrant and stay 1½ L.
    Enter sweet potatoes, carrots, and beans until half cooked. Add mashed rice, cook, stir so that the slurry does not scorch on the bottom.
    Enter kesum leaf kale and cook until cooked, remove from heat. Stir well.
    Sprinkle the topping ingredients and serve.

*) Leaf kesum: Plants of Southeast Asian origin which have a distinctive smell and taste spicy. Small leaf shape elongated, dark black. Can be found in the traditional market. If no, can be replaced with a basil leaf, but the aroma is somewhat different

by: Agustiawan

F1021141001

The story behind this recipe

In the year 2011 and I attended an event at Pasir Panjang Singkawang. I met some foreign tourists there. I met and gave her a cake Klepon. They said, "This cake is very tasty, the Indonesian good cook" I just smiled. They assume Klepon is a cake that uses injections, because the brown sugar contained in the Klepon.

Therefore, I want to share this unique food recipes to readers.

Curious ???

Here it is material and how to make it :)

Materials

Sweet Potato 250 grams

Tapioca flour 50 grams

Brown Sugar 60 grams

Salt 1 gram

Pandan leaves 2 pieces

Coconut 1 piece

Enough vanilla

Enough water

How to make

Step 1 :

Peel the sweet potato, steamed sweet potato and grated coconut until done. Hot-hot mashed sweet potatoes until tender, cool.

Step 2 :

 

Combine potatoes with tapioca flour, vanilla, and salt, mix until blended. Knead until he could be formed. If the flour is less able to be added or reduced

Step 3 :

 

Take a little dough, flating, brown sugar and stuffing give a rounded shape Perform until all the dough runs out.

 Step 4 :

While forming the dots, boil water to boil, add pandan leaves that have been in a knot.

Step 5 :

After boiling enter klepon dots little by little, the lift when they are seen floating.

Step 6 :

Then roll over the grated coconut steamed together with potatoes.

Step 7 :

klepon ready to be served.

good luck :)

Name : Cici Afriani
NIM : F1021141003

TEMPOYAK

Rich in culture, the people of Indonesia have characteristic which is really unique. Fertile nature luxury, so delicious to served. As the case with this one fruit, durian as king of fruits. Not just a fruit meal that can be enjoyed immediately, but also can processed into various delicious food without losing flavor and aroma owned. Malay people in Sumatera and Kalimantan, durian usually processed to be rice companion dish that usually called tempoyak. Malay community have processed of tempoyak that very abundant during the durian season come. They can make tempoyak in large quantities, which are stored in closed place so that no substances that enter into it. Tempoyak is a typical food of the three regions, namely : Palembang, Jambi, and Bengkulu. In Palembang, tempoyak cooked with chicken meat mixture. In Lampung, tempoyak becomes an ingredient in dish of harpoon or mixture to sauce.This food is made from fermented ripe durian fruit served as sauce. Fermented that has done correctly will make tempoyak can last a long time, even up to one year. In order to produce sour taste and aroma is very tasty, fermentation process performed for three to six day. The presentation can be processed become seasoning or additional cooking ingredient or made the sauce.

How to make tempoyak

Materials :

1.Ripe durian fruit.

2. A little salt.

The way to make tempoyak :

1. Take flesh of durian fruit, enter into jar, give a little salt then closed tightly.

2. After about one week, open and stirred evenly, tempoyak ready to use.

 From :

https://www.google.co.id/search?q=tempoyak&biw=1366&bih=657&source=lnms&tbm=isch&sa=X&ei=K1UYVZ7bEZePuATq1IDIDg&sqi=2&ved=0CAYQ_AUoAQ&dpr=1#imgdii=_

Delicious tempoyak sauce recipes :

Materials and seasoning that mashed :

1. 4 grain red onion.

2. 2 clove garlic.

3. Durian tempoyak.

4. 3 big cayenne.

5. Cayenne pepper, appropriate taste.

6. Sugar to taste.

7. Cooking oil.

How to make delicious tempoyak sauce :

1. Stir-fry smooth seasoning until fragrant.

2. Add tempoyak, then add a little sugar as a substitute for flavoring.

3. Stir-fry just a moment ( about 2-3 minutes ), lift and serve while warm with white rice. 

From :

https://www.google.co.id/?gws_rd=cr&ei=X34YVfvzEIyhugSNvYHIDg#q=sambal+tempoyak