PASTEL BAKED - Pastel Tutup Panggang

Pastel Baked

In leather:
- 1 kg potato, marten, mashed -
- 100 grams butter -
- Milk powder 2 tbsp -
- Salt, sufficiently -
- Pepper powder 1 / 2 tsp -
- Nutmeg powder 1 / 2 tsp -
- 2 yellow eggs grains, to spread -
- Cheddar cheese, grated 100 grams, for sowing -

Content:
- 3 tbsp margarine, -
- Garlic 3 cloves, chopped -
- Onion chopped 2 tbsp -
- Salt, sufficiently -
- Sugar, sufficiently -
- 1 tsp pepper powder -
- Chopped celery 1 tsp -
- Fillet 250 grams of chicken meat, cut dice 1 / 2 cm -
- 2 grains chicken eggs, boiled, peeled and cut rounded -
- Soun* 50 grams, soaked hot water, drained -
- Carrot 1 fruit, peeled, cut dice 1 / 2 cm -
- Water 100 ml broth -

How to prepare:
1. Skin: Mix all ingredients except the skin and yellow cheddar cheese, egg, poke average. Enter the dough in plastic triangle.
2. Contents: Heat margarine, garlic pan and onion until fragrant. Enter the chicken, carrot and material content of the other except boiled eggs and soun*. Stirred evenly and cook until cooked.
3. Add soun, poke average. Cook until all ingredients cooked and the water runs out. Lift.
4. Prepare the aluminum foil cup, place the dough on the bottom skin and the edge cup.
5. Enter the contents of up to 1 / 2 high mold.
6. Put the snippet in the middle of eggs, add back to the full content of the dough.
7. Close the top of the dough with the skin and form stars at the edge of cake.
8. to be oiled on the cake to the yellow arches. Its middle part with the cheese grater.
9. Roast in oven temperature of 180 0C suit 30 - 40 minutes. Lift and serve.

Soun* : transparent bean flour vermicelli.

For 10 pieces

Pastel Tutup Panggang

Bahan kulit :
- Kentang 1 kg, kukus, haluskan -
- Mentega 100 gram -
- Susu bubuk 2 sdm -
- Garam secukupnya -
- Merica bubuk 1/2 sdt -
- Pala bubuk 1/2 sdt -
- Kuning telur 2 butir, untuk olesan -
- Keju cheddar parut 100 gram, untuk taburan -

Isi :
- Margarin 3 sdm, untuk menumis -
- Bawang putih 3 siung, cincang -
- Bawang bombay cincang 2 sdm -
- Garam secukupnya -
- Gula pasir secukupnya -
- Merica bubuk 1 sdt -
- Seledri cincang 1 sdt -
- Fillet daging ayam 250 gram, potong dadu 1/2 cm -
- Telur ayam 2 butir, rebus, kupas dan potong bulat -
- Soun 50 gram, rendam air panas, tiriskan -
- Wortel 1 buah, kupas, potong dadu 1/2 cm -
- Air kaldu 100 ml -

Cara membuat :
1. Kulit : Campur semua bahan kulit kecuali keju cheddar dan kuning telur, aduk rata. Masukkan adonan dalam plastik segitiga.
2. Isi : Panaskan margarin, tumis bawang putih dan bawang bombay hingga harum. Masukkan daging ayam,Wortel dan bahan isi yang lain kecuali telur rebus dan soun. Aduk rata dan masak hingga matang.
3. Tambahkan soun, aduk rata. Masak hingga semua bahan matang dan air habis. Angkat dan sisihkan.
4. Siapkan cup aluminium foil, semprotkan adonan kulit pada dasar dan tepi cup.
5. Masukkan bahan isi hingga 1/2 tinggi cetakan.
6. Letakkan potongan telur di bagian tengahnya, tambahkan kembali adonanisi hingga penuh.
7. Tutup bagian atas dengan adonan kulit dan semprotkan bentuk bintang pada bagian tepi kue.
8. Oles permukan kue dengan kuning telur hingga rata. Taburi bagian tengahnya dengan keju parut.
9. Panggang dalam oven bursuhu 180 0C selam 30 - 40 menit. Angkat dan sajikan.

For 10 pieces

Koki - 0098 Edition - June 2007

BEVERAGES OF CUCUMBER - Setup Timun Mas

Beverages of Cucumber

Ingredients :
- 600 grams of cucumber, peeled, cut the form of stars -
- Sugar 200 grams of sand -
- Water 400 ml -
- 1 tsp Citrun* -
- 2 pieces of orange leaves -

How to prepare :
1. Boil water, sugar and lime leaves and boil until sugar dissolves.
2. Enter cucumber mas, poke average. Lift the heat and let steam lost.
3. Add citrun*, poke average.
4. Serve.

Tips:
If you'd like cucumber mas intricate / hard, soaked with water cucumber mas whiting cooked before or after enter the cold sugar water.

Citrun* : of cuisine that makes sour taste.

For 3 portions

Setup Timun Mas

Bahan :
- Timun mas 600 gram, kupas, potong bentuk bintang -
- Gula pasir 200 gram -
- Air 400 ml -
- Citrun 1 sdt -
- Daun jeruk 2 lembar -

Cara membuat:
1. Rebus air, gula pasir dan daun jeruk hingga mendidih dan gula larut.
2. Masukkan timun mas, aduk rata. Angkat dan biarkan uap panasnya hilang.
3. Tambahkan citrun, aduk rata.
4. Sajikan.

Tips :
Jika ingin timun mas renyah/keras, rendam timun mas dengan air kapur sirih sebelum dimasak atau masukkan setelah air gula dingin.

For 3 portions

Koki - 00107 Edition - October 2007

BEVERAGES OF WHITE PUMPKIN - Setup Blonceng

Beverages of White Pumpkin

Ingredients :
- 800 grams white pumpkin -
- Water whiting, 100 grams -
- Water 1000 grams -
- Sugar 150 grams -
- Citrun* 1 / 2 tsp -
- Dyes according to the taste of food -

How to prepare :
1. White pumpkin peeled, cut 1 cm thick triangular with serrated knife. Wash clean.
2. Enter pumpkin white whiting in water and 500 ml of water, leave for 1 hour. Wash clean and drained.
3. Boil the remaining sugar with water and coloring agent, to a boil.
4. Add citrun*, poke average. Enter the white pumpkin, boiled until soft. Lift the heat and let steam lost.
5. Save the white pumpkin in the refrigerator during the night.
6. Serve.

Citrun* : of cuisine that makes sour taste .

For the portion of 5

Setup Blonceng

Bahan :
- Blonceng 800 gram -
- Air kapur sirih 100 gram -
- Air 1000 gram -
- Gula pasir 150 gram -
- Citrun 1/2 sdt -
- Pewarna makanan sesuai selera -

Cara membuat :

1. Kupas blonceng, potong segitiga setebal 1 cm dengan pisau bergerigi. Cuci bersih.
2. Rendam blonceng dengan air kapur sirih dan 500 ml air, diamkan selama 1 jam. Cuci bersih dan tiriskan.
3. Rebus gula pasir dengan sisa air dan pewarna hingga mendidih.
4. Tambahkan citrun,aduk rata. Masukkan blonceng, rebus hingga blonceng lunak. Angkat dan biarkan uap panas hilang.
5. Simpan blonceng dalam lemari es selam semalaman.
6. Sajikan.

For the portion of 5

Koki - 00107 Edition - October 2007

BEVERAGES OF PINEAPPLE - Setup Nanas

Beverages of Pineapple

Ingredients :
- 2 small size pineapple fruit, peeled, cut the form of interest -
- Sugar 100 grams -
- Water 300 ml -
- Cinamon 2 cm -
- Clove 1 grains -

How to prepare :
1. Mixed sugar, water, cinnamon and clove, even confused. Boiled over a fire in the small to water recede.
2. Enter the pineapple, slosh it up to average. Lift.
3. Leave at least 3 hours so that the trickle of sugar solution.
4. Serve.

For 3 portions

Setup Nanas

Bahan :
- Nanas ukuran kecil 2 buah, kupas, potong bentuk bunga -
- Gula pasir 100 gram -
- Air 300 ml -
- Kayu manis 2 cm -
- Cengkih 1 btr -

Cara membuat :
1. Campur gula pasir, air, kayu manis dan cengkih, aduk rata. Rebus di atas api kecil hingga air menyusut.
2. Masukkan nanas, aduk perlahan hingga rata. Angkat.
3. Biarkan minimal selama 3 jam agar larutan gula meresap.
4. Sajikan.

For 3 portions

Koki - 00107 Edition - October 2007

GINGER PEAR SAUCE - Pear Kuah Jahe

Ginger Pear Sauce

Ingredients:
- 500 grams of pear fruit, cut 2 cm dice -
- Sugar 100 grams -
- 2 tbsp palm sugar -
- Ginger 2 cm, beaten -
- Water 350 ml -

How to prepare:
1. Mixed sugar, palm sugar, ginger and water, slosh average. Boil over medium flame until boiling. Shrink the fire, cooking water to recede until the half. Lift.
2. Enter pear fruit, let it steam heat lost.
3. Serve.

Tips:
- If you'd like pear complicated, make sure that when the pear is inserted, the solution of sugar is cold.
- It is pear soaked for one night so that more sugar permeate.

For 3 portions

Pear Kuah Jahe

Bahan :
- Buah pear 500 gram, potong dadu 2 cm -
- Gula pasir 100 gram -
- Gula palem 2 sdm -
- Jahe 2 cm, memarkan -
- Air 350 ml -

Cara membuat :
1. Campur gula pasir, gula palem, jahe dan air, aduk rata. Rebus di atas api sedang hingga mendidih. Kecilkan api, masak hingga air menyusut hingga setengah bagian. Angkat.
2. Masukkan buah pear, biarkan uap panasnya hilang.
3. Sajikan.

Tips :
- Jika ingin pear renyah, pastikan saat mamasukkan pear, larutan gula sudah dingin.
- Sebaiknya rendam pear selama satu malam agar gula lebih meresap.

For 3 portions

Koki - 00107 Edition - October 2007

BEVERAGES OF GRAPE - Setup Anggur

Beverages of Grape

Ingredients :
- Red grapes 300 grams, travel, part 2 section, remove the seeds -
- Sugar 100 grams -
- Citrun* 1 / 4 tsp -
- Water 350 ml -

How to prepare :
1. Mixed sugar and water, slosh average. Boiled over a small fire and boil until sugar dissolves. Lift.
2. Enter citrun*, poke average. Let the steam heat lost.
3. Enter the grape, left at least 3 hours so that the trickle of sugar solution.
4. Serve.

Citrun* : of cuisine that makes sour taste.

For 3 portions

Setup Anggur

Bahan :
- Anggur merah 300 gram, cuci, belah 2 bagian, buang bijinya -
- Gula pasir 100 gram -
- Citrun 1/4 sdt -
- Air 350 ml -

Cara membuat :
1. Campur gula pasir dan air, aduk rata. Rebus di atas api kecil hingga mendidih dan gula larut. Angkat.
2. Masukkan citrun, aduk rata. Biarkan uap panasnya hilang.
3. Masukkan anggur, diamkan minimal 3 jam agar larutan gula meresap.
4. Sajikan.

For 3 portions

Koki - 00107 Edition - October 2007

BEVERAGES OF STRAWBERRY - Setup Stroberi

Beverages of Strawberry

Ingredients:
- 250 grams of strawberry, dispose of leaves -
- Sugar 100 grams -
- Water 350 ml -
- Cinamon 2 cm -
- Salt, sufficiently -

How to prepare:
1. All ingredients mixed, boiled over a fire small until quite soft strawberry. Lift.
2. Serve.

For 2 portions

Setup Stroberi

Bahan :
- Stroberi 250 gram, buang daunnya -
- Gula pasir 100 gram -
- Air 350 ml -
- Kayu manis 2 cm -
- Garam secukupnya -

Cara membuat :
1. Campur semua bahan, rebus diatas api kecil hingga stroberi agak lunak. Angkat dan dinginkan.
2. Sajikan.

For 2 portions

Koki - 00107 Edition - October 2007

BEVERAGES OF LITCHI - Setup Kelengkeng

Bevereges of Litchi

Ingredients:
- 250 grams of litchi, peeled, discard the seed -
- Sugar 100 grams -
- Water 400 ml -

How to prepare:
1. Boil water and sugar until boiling. Shrink and enter the fire litchi. Lift the heat and let steam lost.
2. Serve.

For 2 portions

Setup Kelengkeng

Bahan :
- Kelengkeng 250 gram, kupas, buang bijinya -
- Gula pasir 100 gram -
- Air 400 ml -

Cara membuat :
1. Rebus air dan gula pasir hingga mendidih. Kecilkan api dan masukkan kelengkeng. Angkat dan biarkan uap panasnya hilang.
2. Sajikan.

For 2 portions

Koki - 00107 Edition - October 2007

BEVERAGES OF PAPAYA - Setup Pepaya

Beverages of Papaya

Ingredients:
- Papaya 300 grams, the form of marbles -
- Water whiting 100 ml -
- Sugar 100 grams -
- Water 400 ml -
- Water lemon 50-100 ml -
- Pandan leaves 1 sheet -

How to prepare:
1. Enter papaya whiting in water for at least 3 hours. Wash clean and drained.
2. Boil water, sugar and pandan leaves to boil. Host.
3. Enter a papaya, and let it slosh average lost steam heat.
4. Enter the lime juice, poke average.
5. Serve.

Tips:
- Select a ripe papaya and red but hard texture.
- Water lemon can be replaced with lemon or lime juice citrun.

For 3 portions

Setup Pepaya

Bahan :
- Pepaya 300 gram, bentuk kelereng -
- Air kapur sirih 100 ml -
- Gula pasir 100 gram -
- Air 400 ml -
- Air jeruk nipis 50-100 ml -
- Daun pandan 1 lembar -

Cara membuat :
1. Rendam pepaya dengan air kapur sirih selama minimal 3 jam. Cuci bersih dan tiriskan -
2. Rebus air, gula pasir dan daun pandan hingga mendidih. Angkat -
3. Masukkan pepaya, aduk rata dan biarkan uap panasnya hilang -
4. Masukkan air jeruk nipis, aduk rata -
5. Sajikan.

Tips :
- Pilih pepaya yang matang dan berwarna merah tapi teksturnya keras.
- Air jeruk nipis bisa diganti dengan air jeruk lemon atau citrun.

For 3 portions

Koki - 00107 Edition - October 2007

CRETE BEVERAGES OF FRUITS TIPS - Tips Membuat Setup

Create Beverages of Fruits Tips

- Select fruit that is cooked on the spot but the texture is still hard.
- To make a different setup aroma, add the pandan leaves, lime leaves, cinnamon or fruit essen.
- If you do not want the fruit is too soft, enter the fruit, sugar solution after a bit cold.
- Beverages should be made a day earlier so that more sugar solution permeate.
- To beefy soft fruit, it is first soaked with water before whiting made setup.

Tips Membuat Setup

- Pilih buah yang sudah pada titik matang tapi teksturnya masih keras.
- Untuk membuat aroma setup yang berbeda, tambahkan daun pandan, daun jeruk, kayu manis atau essen buah.
- Jika tidak ingin buah terlalu luank, masukkan buah setelah larutan gulanya agak dingin.
- Setup sebaiknya dibuat sehari sebelumnya agar larutan gulanya lebih meresap.
- Untuk buah berdaging lunak, sebaiknya rendam dahula dengan air kapur sirih sebelum dibuat setup.

PAIN CORN BROTH COW - Jagung Rasa Kaldu Sapi

Pain Corn Broth Cow

Ingredients :
- 300 grams of wheat flour -
- 20 grams of maize -
- Margarine 150 grams -
- 100 grams butter -
- Yellow eggs 3 grains -
- Milk powder 25 grams -
- Old cheese / Edam 75 grams , grated -
- Beef flavor broth powder 20 grams, ready to use -
- 1 tsp smoked meat, sliced thin -

Spread :
- Yellow egg 1 grains -
- Milk 1 tsp liquid -

How to prepare :
1. Shake margarine and butter until soft and enter the yellow eggs one by one, shake evenly. Enter the wheat flour, maize, milk powder, cheese and spices older beef broth.
2. Mixed and stirred to leave for 15 minutes. Print dough 1 cm thick, the print form of mini-corn, place in the brass. Be oiled with the spread of smoke given piece of meat.
3. Roast in oven with a temperature of 160oC for 15 minutes until cooked, lift.
4. Serve.

To 500 grams

Jagung Rasa Kaldu Sapi

Bahan :
- Tepung terigu 300 gram -
- Tepung maizena 20 gram -
- Margarin 150 gram -
- Mentega 100 gram -
- Kuning telur 3 butir -
- Susu bubuk 25 gram -
- Keju tua/edam 75 gram, parut -
- Bumbu kaldu sapi bubuk 20 gram, siap pakai -
- Daging asap 1 sdt, iris tipis -

Olesan :
- Kunig telur 1 butir -
- Susu cair 1 sdt -

Cara membuat :
1. Kocok margarin dan mentega hingga lembut lalu masukkan kuning telur satu persatu, kocok rata. Masukkan tepung terigu, tepung maizena, susu bubuk, keju tua dan bumbu kaldu sapi.
2. Uleni hingga tercampur dan diamkan selama 15 menit. Gilas adonan setabal 1 cm, cetak bentuk jagung mini, letakkan dalam loyang. Oles dengan olesan beri sepotong daging asap.
3. Panggang dalam oven dengan suhu 160oC selama 15 menit hingga matang, angkat.
4. Sajikan.

Untuk 500 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

CORN FUEL ROD - Batang Jagung Bakar

Corn Fuel Rod

Ingredients :
- 200 grams of wheat flour -
- 10 grams of maize -
- Margarine 150 grams -
- Yellow eggs 3 grains -
- Milk powder 50 grams -
- Old cheese / Edam 80 grams , grated -
- Roasted corn flavor powder 20 grams, ready to use -
- 1 tsp cheddar cheese, sliced thin -

Spread :
- Yellow egg 1 grains -
- Milk 1 tsp liquid -

How to prepare :
1. Shake margarine and butter until soft and enter the yellow eggs one by one, shake evenly. Enter the wheat flour, maize, milk powder, cheese and dark roasted corn flavor.
2. Confused and mixed up to leave for 15 minutes. Flatten dough 15 cm thick, the print form of the stem, place it in brass. Be oiled with the spread given piece cheddar cheese.
3. Roast in oven with a temperature of 160oC for 15 minutes until cooked, lift.
4. Serve.

To 350 grams

Batang Jagung Bakar

Bahan :
- Tepung terigu 200 gram -
- Tepung maizena 10 gram -
- Margarin 150 gram -
- Kuning telur 3 butir -
- Susu bubuk 50 gram -
- Keju tua/edam 80 gram, parut -
- Bumbu jagung bakar bubuk 20 gram, siap pakai -
- Keju cheddar 1 sdt, iris tipis -

Olesan :
- Kuning telur 1 butir -
- Susu cair 1 sdt -

Cara membuat :
1. Kocok margarin dan mentega hingga lembut lalu masukkan kuning telur satu persatu, kocok rata. Masukkan tepung terigu, tepung maizena, susu bubuk, keju tua dan bumbu jagung bakar.
2. Uleni hingga tercampur dan diamkan selama 15 menit. Gilas adonan setebal 15 cm, cetak bentuk batang, letakkan dalam loyang. Oles dengan olesan beri sepotong keju cheddar.
3. Panggang dalam oven dengan suhu 160oC selama 15 menit hingga matang, angkat.
4. Sajikan.

Untuk 350 gram

Lezat - Edisi 016 - Year 1 / 21 october - 7 november 2004

MINI BBQ

Mini BBQ

Ingredients :
- 250 grams of wheat flour -
- 20 grams of maize -
- Margarine 150 grams -
- 50 grams of butter -
- Yellow eggs 3 grains -
- Milk powder 25 grams -
- Old cheese / Edam 80 grams , grated -
- BBQ spice powder 20 grams, ready to use -
- 1 tsp cheddar cheese, grated -

Spread :
1. Shake margarine and butter until soft and enter the yellow one by one, shake evenly. Enter the wheat flour, maize, milk powder, cheese and old spice powder BBQ.
2. Mixed and stirred to leave for 15 minutes. Flatten dough 1 cm thick, according to the taste of the print, place it in brass. To be oiled spread, sprinkle with grated cheese.
3. Roast in oven with a temperature of 160oC for 15 minutes until cooked, lift.
4. Serve.

To 400 grams

Mini BBQ

Bahan :
- Tepung terigu 250 gram -
- Tepung maizena 20 gram -
- Margarin 150 gram -
- Mentega 50 gram -
- Kuning telur 3 butir -
- Susu bubuk 25 gram -
- Keju tua/edam 80 gram, parut -
- Bumbu BBQ bubuk 20 gram, siap pakai -
- Keju cheddar 1 sdt, parut -

Olesan :
1. Kocok margarin dan mentega hingga lembut lalu masukkan kuning telur satu persatu, kocok rata. Masukkan tepung terigu, tepung maizena, susu bubuk, keju tua dan bumbu BBQ bubuk.
2. Uleni hingga tercampur dan diamkan selama 15 menit. Gilas adonan setebal 1 cm, cetak bentuk sesuai selera, letakkan dalam loyang. Oles dengan olesan taburi dengan keju parut.
3. Panggang dalam oven dengan suhu 160oC selama 15 menit hingga matang, angkat.
4. Sajikan.

Untuk 400 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

PIZZA RESTLESS - Pizza Renyah

Pizza Restless

Ingredients :
- 200 grams of wheat flour -
- 20 grams of maize -
- Margarine 150 grams -
- 50 grams of butter -
- Yellow eggs 3 grains -
- Milk powder 40 grams -
- Old cheese / Edam 50 grams , grated -
- Pizza spice powder 25 grams, ready to use -
- Basil seeds 1 tbsp -

Spread:
- 1 egg yellow grains -
- Milk 1 tsp -

How to prepare :
1. Shake margarine and butter until soft and enter the yellow one by one, shake evenly. Enter the wheat flour, maize, milk powder, cheese, old, pizza powder powder and basil seeds.
2. Poke until mixed and left for 15 minutes. Flatten dough 1 cm thick, the print form in the appropriate place tastes brass. Be oiled with the spread .
3. Roast in oven with a temperature of 160oC for 15 minutes until cooked, lift.
4. Serve.

To 350 grams

Pizza Renyah

Bahan :
- Tepung terigu 200 gram -
- Tepung maizena 20 gram -
- Margarin 150 gram -
- Mentega 50 gram -
- Kuning telur 3 butir -
- Susu bubuk 40 gram -
- Keju tua/edam 50 gram, parut -
- Bumbu pizza bubuk 25 gram, siap pakai -
- Biji poppy atau telasih 1 sdm -

Olesan :
- Kuning telur 1 butir -
- Susu cair 1 sdt -

Cara membuat :
1. Kocok margarin dan mentega hingga lembut lalu masukkan kuning telur satu persatu, kocok rata. Masukkan tepung terigu, tepung maizena, susu bubuk, keju tua, bubuk pizza bubuk dan biji poppy atau telasih.
2. Uleni hingga tercampur dan diamkan selama 15 menit. Gilas adonan setebal 1 cm, cetak bentuk sesuai selera letakkan dalam loyang. Oles dengan olesan.
3. Panggang dalam oven dengn suhu 160oC selama 15 menit hingga matang, angkat.
4. Sajikan.

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

GREEN CHERRY FLOWER - Bunga Hijau Ceri

Green Cherry Flower

Ingredients :
- 250 grams of wheat flour -
- 25 grams of maize -
- Almond powder 50 grams -
- 50 grams of butter -
- Margarine 150 grams -
- Sugar 100 grams of fine -
- Milk powder 25 grams -
- Yellow grains 2 eggs, boiled, mashed -
- Suji* leaf water concentrated 1 tsp -
- Red cherry 4 fruit, finely chopped -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, poke average.
2. Add wheat flour, meize flour, almond powder and water suji* leaves, stirred up to the average.
3. Enter the dough in the spray bag with the tip of roses mold, spray the dough in a flat brass, do until the dough runs out. With decorative cherry red .
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift.
5. Serve.

suji* : pandanus leaves used for the color green on the food.

To 350 grams

Bunga Hijau Ceri

Bahan :
- Tepung terigu 250 gram -
- Tepung maizena 25 gram -
- Almond bubuk 50 gram -
- Mentega 50 gram -
- Margarin 150 gram -
- Gula halus 100 gram -
- Susu bubuk 25 gram -
- Kuning telur 2 butir, rebus, haluskan -
- Air daun suji pekat 1 sdt -
- Ceri merah 4 buah, cincang halus -

Cara membuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, aduk rata.
2. Tambahkan tepung terigu, tepung meizena, almond bubuk dan air daun suji, ulani hingga rata.
3. Masukkan adonan dalam kantung semprot dengan spuit mawar, semprotkan adonan pada loyang datar, lakukan hingga adonan habis. Hias dengan ceri merah.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat.
5. Sajikan.

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

CRACKERS MELINJO* RESTLESS - Emping Renyah

Crackers Melinjo* Restless

Ingredients :
- 250 grams of wheat flour -
- 50 grams of maize -
- Vanilli powder 1 / 2 tsp -
- 50 grams of butter -
- Margarine 150 grams -
- Refined sugar 100 grams -
- Milk powder 50 grams -
- Yellow grains 2 eggs, boiled, mashed -
- Crackers melinjo* 100 grams, fried, chopped coarse -
- Brown 50 grams of cooked slab, to calm the team -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, shake evenly.
2. Add wheat flour, maize, vanilli powder and crackers melinjo*, poke to the average.
3. Take 1 tsp dough, shape flat, place it flat on the brass, you can do until the dough runs out.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift and refrigerated. After a really cold, decorate with chocolate cooking slab melt, kept frozen until brown.
5. Serve.

Melinjo* : Tree ( Gnetum gnemon) bearing edible seeds,is processed into crackers.

To 400 grams

Emping Renyah

Bahan :
- Tepung terigu 250 gram -
- Tepung maizena 50 gram -
- Vanilli bubuk 1/2 sdt -
- Mentega 50 gram -
- Margarin 150 gram -
- Gula halus 100 gram -
- Susu bubuk 50 gram -
- Kuning telur 2 butir, rebus, haluskan -
- Emping melinjo 100 gram, goreng, cincang kasar -
- Coklat masak pekat 50 gram, tim hingga leleh -

Caramembuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, kocok rata.
2. Tambahkan tepung terigu, tepung maizena, vanilli bubuk dan emping melinjo, uleni hingga rata.
3. Ambil 1 sdt adonan, bentuk bulat-bulat, letakkan pada loyang datar, lakukan hingga adonan habis.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat dan dinginkan. Setelah benar-benar dingin, hias dengan coklat masak pekat leleh, diamkan hingga coklat beku.
5. Sajikan.

Untuk 400 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

TWO COLOR DECORATIVE SESAME - Dua Warna Tabur Wijen

Two Color Decorative Sesame

Ingredients :
- 300 grams of wheat flour -
- 50 grams of maize -
- Vanilli powder 1 / 2 tsp -
- 75 grams of butter -
- Margarine 150 grams -
- Refined sugar 125 grams -
- Milk powder 50 grams -
- Yellow grains 3 eggs, boiled, mashed -
- Cocoa 1 tbsp -
- 50 grams white sesame -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, shake evenly.
2. Add wheat flour, maize, vanilli powder and 25 grams of sesame, poke to the average. Take some dough, add cocoa, poke average.
3. Enter each dough in the spray bag with the tip of roses mold, spray the yellow dough in a flat brass, spray the chocolate dough on top. Do until the dough runs out, give over with the remaining sesame enough.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift and refrigerated.
5. Serve.

To 400 grams

Dua Warna Tabur Wijen

Bahan :
- Tepung terigu 300 gram -
- Tepung maizena 50 gram -
- Vanilli bubuk 1/2 sdt -
- Mentega 75 gram -
- Margarin 150 gram -
- Gula halus 125 gram -
- Susu bubuk 50 gram -
- Kuning telur 3 butir, rebus, haluskan -
- Coklat bubuk 1 sdm -
- Wijen putih 50 gram -

Cara membuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, kocok rata.
2. Tambahkan tepung terigu, tepung maizena, vanilli bubuk dan 25 gram wijen, uleni hingga rata. Ambil sebagian adonan, tambahkan coklat bubuk, aduk rata.
3. Masukkan masing-masing adonan dalam kantung semprot dengan spuit mawar, semprotkan adonan kuning pada loyang datar, semprotkan adonan coklat di atasnya. Lakukan hingga adonan habis, taburi dengan sisa wijen secukupnya.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat dan dinginkan.
5. Sajikan.

Untuk 400 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

BALL FLAT SUKADE* - Bola Pipih Sukade

Ball Flat Sukade*

Ingredients :
- 200 grams of wheat flour -
- 25 grams of maize -
- Sago flour / starch 1 tbsp -
- 50 grams of butter -
- Margarine 150 grams -
- Refined sugar 100 grams -
- Milk powder 25 grams -
- Yellow grains 2 eggs, boiled, mashed -
- Sukade* 100 grams, wash clean, dry -

How to prepare :
1. shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, shake evenly.
2. Add wheat flour, maize, flour and sago sukade, poke to the average.
3. Form each dough flat, put in the brass even, to make the dough out. Press dough with fork to form a motif.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift and refrigerated.
5. Serve.

Sukade* : kickshaw from papaya, a small variety of colors, decorations for cakes

To 350 grams

Bola Pipih Sukade

Bahan :
- Tepung terigu 200 gram -
- Tepung maizena 25 gram -
- Tepung sagu/kanji 1 sdm -
- Mentega 50 gram -
- Margarin 150 gram -
- Gula halus 100 gram -
- Susu bubuk 25 gram -
- Kuning telur 2 butir, rebus, haluskan -
- Sukade 100 gram, cuci bersih, keringkan -

Cara membuat :
1. kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, kocok rata.
2. Tambahkan tepung terigu, tepung maizena, tepung sagu dan sukade, uleni hingga rata.
3. Bentuk masing-masing adonan bulat-bulat, telakkan dalam loyang datar, lakukan hingga adonan habis. Tekan adonan dengan menggunakan garpu hingga membentuk motif.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat dan dinginkan.
5. Sajikan.

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

BLACK & WHITE

Black & White

Ingrerdients :
- 150 grams of wheat flour -
- 50 grams of maize -
- Vanilli powder 1 / 4 tsp -
- 50 grams of butter -
- Margarine 125 grams -
- Refined sugar 100 grams -
- Milk powder 25 grams -
- 1 egg yellow grain, boiled, mashed -
- Cocoa 1 tbsp -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs, milk powder and vanilli, shake evenly.
2. Add wheat flour and maize, to poke average. For the two dough, the dough give cocoa.
3. Form each dough flat paste ago to one another. Place in the brass even, to make the dough out. Press dough with fork to form a motif.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift.
5. Serve

To 350 grams

Black & white

Bahan :
- Tepung terigu 150 gram -
- Tepung maizena 50 gram -
- Vanilli bubuk 1/4 sdt -
- Mentega 50 gram -
- Margarin 125 gram -
- Gula halus 100 gram -
- Susu bubuk 25 gram -
- Kuning telur 1 butir, rebus haluskan -
- Coklat bubuk 1 sdm -

Cara membuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus, susu bubuk dan vanilli, kocok rata.
2. Tambahkan tepung terigu dan tepung maizena, uleni hingga rata. Bagi dua adonan, satu bagian adonan beri coklat bubuk.
3. Bentuk masing-masing adonan bulat-bulat lalu tempelkan satu sama lain. Letakkan dalam loyang datar, lakukan hingga adonan habis. Tekan adonan dengan menggunakan garpu hingga membentuk motif.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat.
5. Sajikan

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

PLUM FLOWER - Bunga Kismis

Plum Flower

Ingredients :
- 300 grams of wheat flour -
- 50 grams of maize -
- Vanilli powder 1 / 2 tsp -
- 50 grams of butter -
- Margarine 150 grams -
- Sugar 100 grams of fine -
- Milk powder 50 grams -
- Yellow eggs 3 grains, boiled, mashed -
- 50 grams of raisins, wash clean, dry -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, shake evenly.
2. Add wheat flour, maize powder and vanilli, poke to the average.
3. Enter the dough in the spray bag with the tip of roses mold, spray the dough in a flat brass, do until the dough runs out. Ornamental with raisins.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift.
5. Serve.

To 350 grams

Bunga Kismis

Bahan :
- Tepung terigu 300 gram -
- Tepung maizena 50 gram -
- Vanilli bubuk 1/2 sdt -
- Mentega 50 gram -
- Margarin 150 gram -
- Gula halus 100 gram -
- Susu bubuk 50 gram -
- Kuning telur 3 butir, rebus, haluskan -
- Kismis 50 gram, cuci bersih, keringkan -

Cara membuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, kocok rata.
2. Tambahkan tepung terigu, tepung maizena dan vanilli bubuk, uleni hingga rata.
3. Masukkan adonan dalam kantong semprot dengan spuit mawar, semprot adonan dalam loyang datar, lakukan hingga adonan habis. Hias dengan kismis.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat.
5. Sajikan.

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

STICKY LAYER OF ALMOND - Lapis Legit Almond

Sticky Layer of Almond

Ingredients :
- 300 grams of wheat flour -
- 50 grams of maize -
- Almond powder 50 grams -
- 75 grams of butter -
- Margarine 150 grams -
- Refined sugar 100 grams of fine -
- Milk powder 25 grams -
- Yellow grains 2 eggs, boiled, mashed -
- Cocoa 2 tbsp -
- Sticky layer flavor (spikulas flavor) 1 tsp -
- Almond slices, 50 grams, ready to use -

Spread :
- 1 egg yellow grains -
- Milk 1 tsp -

How to prepare :
1. Shake butter, margarine and sugar until smooth soft, enter the yellow boiled eggs and milk powder, shake evenly.
2. Add wheat flour, maize, almond powder, cocoa and sticky layer flavor, confused to the average.
3. Flatten dough 0.5 cm thick, cut square or appropriate taste. Put on the brass even, to make the dough out. Be oiled with the spread, give piece almond slices.
4. Roast in oven with a temperature of 170oC for 15 minutes until cooked, lift.
5. Serve.

To 350 grams

Lapis Legit Almond

Bahan :
- Tepung terigu 300 gram -
- Tepung maizena 50 gram -
- Almond bubuk 50 gram -
- Mentega 75 gram -
- Margarin 150 gram -
- Gula halus 100 gram -
- Susu bubuk 25 gram -
- Kuning telur 2 butir, rebus, haluskan -
- Coklat bubuk 2 sdm -
- Bumbu lapis legit 1 sdt -
- Almond iris 50 gram, siap pakai -

Olesan :
- Kuning telur 1 butir -
- Susu cair 1 sdt -

Cara membuat :
1. Kocok mentega, margarin dan gula halus hingga lembut, masukkan kuning telur rebus dan susu bubuk, kocok rata.
2. Tambahkan tepung terigu, tepung maizena, almond bubuk, coklat bubuk dan bumbu lapis legit, uleni hingga rata.
3. Gilas adonan setebal 0,5 cm, potong persegi atau sesuai selera. Letakkan pada loyang datar, lakukan hingga adonan habis. Oles dengan bahan olesan, beri sepotong almond iris.
4. Panggang dalam oven dengan suhu 170oC selama 15 menit hingga matang, angkat.
5. Sajikan.

Untuk 350 gram

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

ICE DOGER - Es Doger

Ice Doger

Ingredients :
- Black sticky rice fermentation 2 tbsp -
- Cassava fermentation 2 tbsp -
- Young coconut 2 tbsp -
- Thick coconut milk 2 tbsp , boiled -
- Cocopandan syrup 2 tbsp -
- A refreshment of shaved ice sufficiently -

How to prepare :
1. Put black tape sticky rice, cassava and coconut tape young to food in the glass.
2. Add a refreshment of shaved ice, and pour thick coconut milk and cocopandan syrup.
3. Serve.

For 1 cup

Es Doger

Bahan :
- Tape ketan hitam 2 sdm -
- Tape singkong 2 sdm -
- Kelapa muda 2 sdm -
- Santan kental 2 sdm, rebus -
- Sirup rasa cocopandan 2 sdm -
- Es serut secukupnya -

Cara membuat :
1. Letakkan tape ketan hitam, tape singkong dan kelapa muda ke dalam gelas saji.
2. Tambahkan es serut, lalu tuang santan kental dan sirup cocopandan.
3. Sajikan.

Untuk 1 gelas

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

ICE MANGO - Es Cendol Mangga

Ice Mango

Ingredients :
- Mango100 grams, cut thin -
- Coconut essence 2 tbsp -
- 2 tbsp green Cendol (doughy rice-flour droplets used in cold drinks), prepared food -
- Jackfruit 2 tbsp , cut length -
- 4 tbsp palm sugar syrup , ready for use -
- 4 tbsp thick coconut milk, boiled -
- A refreshment of shaved ice sufficiently -

How to prepare :
1. Place the mango, coconut extract, Cendol (doughy rice-flour droplets used in cold drinks) and jackfruit in the glass to the food.
2. Enter a refreshment of shaved ice, and pour thick coconut milk and palm sugar syrup.
3. Serve cold.

For 1 cup

Es Cendol Mangga

Bahan :
- Mangga 100 gram, potong tipis -
- Sari kelapa 2 sdm-
- Cendol hijau 2 sdm, siap saji -
- Nangka 2 sdm, potong panjang -
- Sirup gula merah 4 sdm, siap pakai -
- Santan kental 4 sdm, rebus -
- Es serut secukupnya -

Cara membuat :
1. Letakkan mangga, sari kelapa, cendol dan nangka ke dalam gelas saji.
2. Masukkan es serut, lalu tuang santan kental dan sirup gula merah.
3. Sajikan dingin.

Untuk 1 gelas

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

MIX MANGO ICE - Es Campur Mangga

Mix mango Ice

Ingredients :
- Mango 100 grams, cut thin -
- Cassava fermentation 2 tbsp -
- 2 tbsp young coconut -
- Jackfruit 2 tbsp, cut length -
- 2 tbsp pearl seeds, boiled -
- 3 tbsp red roses syrup -
- 2 tbsp thick coconut milk, boiled -
- Sweet condensed milk 1 tbsp -
- A refreshment of shaved ice sufficiently -

How to prepare :
1. Place the mango, cassava tape, young coconut, jackfruit and seed pearls in a glass food.
2. Enter A refreshment of shaved ice, and pour coconut milk thick, red syrup, and sweet condensed milk.
3. Serve cold.

For 1 cup

Es Campur Mangga

Bahan :
- Mangga 100 gram, potong tipis -
- Tape singkong 2 sdm -
- Kelapa muda 2 sdm -
- Nangka 2 sdm, potong panjang -
- Biji mutiara 2 sdm, rebus -
- Sirup merah mawar 3 sdm -
- Santan kental 2 sdm, rebus -
- Susu kental manis 1 sdm -
- Es serut secukupnya -

Cara membuat :
1. Letakkan mangga, tape singkong, kelapa muda, nangka dan biji mutiara ke dalam gelas saji.
2. Masukkan es serut, lalu tuang santan kental, sirup merah dan susu kental manis.
3. Sajikan dingin.

Untuk 1 gelas

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

ICE JELLY VIETNAM - Es Jelly Vietnam

Ice Jelly Vietnam

Ingredients :
- Red jelly gram 4 -
- Yellow jelly 4 grams -
- Green jelly gram 4 -
- Water 750ml, for 3 -
- Young coconut 2 tbsp -
- Sweet condensed milk 2 tbsp -
- Vanilla syrup 2 tbsp -
- 2 tbsp thick coconut milk, boiled -
- A refreshment of shaved ice sufficiently -

How to prepare :
1. Boil each jelly with the water until boiling and lift. Pour jelly in mold and even left to harden, then cut dice.
2. Place the jelly and the young coconut in the food cup and add a refreshment of shaved ice.
3. Pour vanilla syrup and condensed milk sweet.
4. Serve cold.

For 1 cup

Es Jelly Vietnam

Bahan :
- Jelly merah 4 gram -
- Jelly kuning 4 gram -
- Jelly hijau 4 gram -
- Air 750 ml, bagi 3 -
- Kelapa muda 2 sdm -
- Susu kental manis 2 sdm -
- Sirup vanilla 2 sdm -
- Santan kental 2 sdm, rebus -
- Es serut secukupnya -

Cara membuat :
1. Rebus masing-masing jelly dengan air hingga mendidih dan angkat. Tuang jelly ke dalam cetakan datar dan diamkan hingga mengeras, lalu potong dadu.
2. Letakkan jelly dan kelapa muda ke dalam gelas saji dan tambahkan es serut.
3. Tuang sirup vanilla dan susu kental manis.
4. Sajikan dingin.

Untuk 1 gelas

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004

TIPS MEMBUAT SETUP

Tips Membuat Setup

- Pilih buah yang sudah pada titik matang tapi teksturnya masih keras.
- Untuk membuat aroma setup yang berbeda, tambahkan daun pandan, daun jeruk, kayu manis atau essen buah.
- Jika tidak ingin buah terlalu luank, masukkan gula setelah larutan gulanya agak dingin.
- Setup sebaiknya dibuat sehari sebelumnya agar larutan gulanya lebih meresap.
- Untuk buah berdaging lunak, sebaiknya rendam dahula dengan air kapur sirih sebelum dibuat setup.

A SHRED OF MEAT SAUCE LAKSA - Daging Suwir Kuah Laksa

A Shred of Meat Sauce Laksa

Ingredients :
- Tenderloin in 300 grams -
- Water 750 ml -
- 500 ml of coconut milk from 1 / 2 coconut -
- Citronella 1 stem, bruise -
- Ginger 2 cm, bruise -
- Galangale 1 cm, bruise -
- 2 pieces of orange leaves -
- Basil leaves 15 sheets -
- Thin rice noodles 100 grams, soaked boiling water, drained -
- 2 eggs boiled grains, peeled, cut the 6 -
- Fried onion, sufficiently -
- 2 tbsp cooking oil -

Fine spices:
- Onion 6 grains -
- 3 cloves garlic -
- 1 tsp coriander -
- Turmerik 1 cm -
- Candlenut 4 grains -
- Salt sufficiently -
- Sugar sand sufficiently -

How to prepare :
1. Heat oil, pan-smooth flavor, Serai, ginger, ginger and lime leaves until fragrant.
2. Enter the meat, cook until the color changed.
3. Enter the water, cook until soft flesh. Lift the meat and let it steam heat lost. Shred meat, separate out.
4. Enter the coconut into water stew meat, cook until boiling and stirred so that the milk is not broken.
5. Set thin rice noodles, basil, eggs, and meat in the food bowl. give sauce sufficiently.
6. Serve warm with a topping of fried onion

Tip: The above course will be more delicious if eaten with additional water lemon and containing chili pappers.

For 4 portions

Daging Suwir Kuah Laksa

Bahan :
- Daging sapi lulur dalam 300 gram -
- Air 750 ml -
- Santan 500 ml dari 1/2 buah kelapa -
- Serai 1 batang, memarkan -
- Jahe 2 cm, memarkan -
- Lengkuas 1 cm, memarkan -
- Daun jeruk 2 lembar -
- Daun kemangi 15 lembar -
- Bihun 100 gram, rendam air mendidih, tiriskan -
- Telur rebus 2 butir, kuoas, potong 6 bagian -
- Bawang merah gorend secukupnya -
- Minyak goreng 2 sdm -

Bumbu halus :
- Bawang merah 6 butir -
- Bawang putih 3 siung -
- Ketumbar 1 sdt -
- Kunyit 1 cm -
- Kemiri 4 butir -
- Garam secukupnya -
- Gula pasir secukupnya -

Cara membuat :
1. Panaskna minyak, tumis bumbu halus, serai, jahe, lengkuas dan daun jeruk hingga harum.
2. Masukkan daging, masak hingga berubah warna.
3. Tuang air, masak hingga daging lunak. Angkat daging dan biarkan uap panasnya hilang. Suwir dagng, sisihkan.
4. Tuang santan dalam air rebusan daging, masak hingga mendidih sambil diaduk agar santan tidak pecah.
5. Atur bihun, kemangi, telur dan daging dalam mangkuk saji. Tuangi kuah secukupnya.
6. Sajikan hangat dengan taburan bawang merah

Tips : Sajian di atas akan lebih nikmat jika dimakan dengan tambahan air perasan jeruk nipis dan sambal.

Untuk 4 porsi

Koki - Edition 00107 – Oktober 2007

SPICES AND FRIED CHUNKS OF BEEF BALADO SPICES - Empal Panggang Balado

Spices and Fried Chunks of Beef Balado Spices

Ingredients :
- 500 grams of meat, cut 1 cm thick -
- Water 750 ml -
- 500 ml of coconut milk from 1 / 2 grains coconut -
- 4 tbsp cooking oil -

Fine spices:
- 3 cloves garlic -
- Onion 4 grains -
- Candlenut 3 grains -
- 1 tsp coriander -
- Salt sufficiently -
- Sugar red curry 1 tbsp -
- Water tamarind 1 tsp -

Rough spices :
- Onion 2 grains -
- Red chilli 4 pieces -
- Chili sauce 2 pieces -
- Salt sufficiently -

How to prepare :
1. Heat 2 tbsp oil, stir fry spices fine until fragrant.
2. Enter the water and coconut milk, boil.
3. Insert meat, boiled until soft and water out. Take the meat from the seasoning.
4. Roasted over live coals until tawny. Lift.
5. Heat the remaining oil, stir fry rough spices until fragrant and cooked. Lift.
6. Serve spiced and fried chunks of beef with rough spices.

Cut to 8

Empal Panggang Balado

Bahan :
- Daging gandik 500 gram, potong setebal 1 cm -
- Air 750 ml -
- Santan 500 ml dari 1/2 butir kelapa -
- Minyak goreng 4 sdm -

Bumbu halus :
- Bawang putih 3 siung -
- Bawang merah 4 butir -
- Kemiri 3 butir -
- Ketumbar 1 sdt -
- Garam secukupya -
- Gula merah sisir 1 sdm -
- Air asam 1 sdt -

Bumbu tumbuk kasar :
- Bawang merah 2 butir -
- Cabai merah 4 buah -
- Cabai rawit 2 buah -
- Garam secukupnya -

Cara membuat :
1. Panaskan 2 sdm minyak, tumis bumbu halus hingga harum.
2. Masukkan air dan santan, didihkan.
3. Masukkan daging, rebus hingga lunak dan air habis.
Ambil daging pisah dari bumbu.
4. Bakar diatas bara api hingga kuning kecoklatan. Angkat.
5. Panaskan sisa minyak, tumis bumbu tumbuk hingga harum dan matang. Angkat.
6. Sajikan empal bakar dengan bumbu tumbuk.

Untuk 8 potong

Koki - Edition 00107 - October 2007

CHICKEN FLAVOR LODHO - Ayam Bumbu Lodho

Chicken Flavor Lodho

Ingredients :
- 1 young chicken village head, clean, be dilated form -
- 1 liter of coconut milk from 1 clove coconut -
- Water 1 liter -
- 2 pieces of orange leaves -
- Citronella 2 stem, bruise -
- Ginger 1 cm, bruise -
- 2 tbsp cooking oil -

Fine spices:
- Onion 4 grains -
- 2 cloves garlic -
- 1 tsp coriander -
- Cumin 1 / 8 tsp -
- Turmeric 1 cm -
- Cayenne fruit 5 -
- 2 red chili fruit -
- Salt sufficiently-
- Sugar sufficiently -

How to prepare :
1. Grilled chicken on the coals to the fire while a tawny behind so well. Then, and was cut according to taste. Separate out.
2. Heat oil, stie fry spices fine, citronelle, ginger, and lime leaves until fragrant.
3. Enter the chicken, poke average.
4. Enter the water, cook chicken until soft.
5. Enter the coconut milk, boiled and stirred until boiling coconut milk that is not broken. Lift.
6. Serve warm.

Tip: To make more palatable, just replace the water with coconut liquid.

For 8 portions

Ayam Bumbu Lodho

Bahan :
- Ayam kampung muda 1 ekor, bersihkan, bentuk bekaka -
- Santan 1 liter dari 1butir kelapa -
- Air 1 liter -
- Daun jeruk 2 lembar -
- Serai 2 batang, memarkan
- Jahe 1 cm, memarkan -
- Minyak goreng 2 sdm -

Bumbu halus :
- Bawang merah 4 butir -
- Bawang putih 2 siung -
- Ketumbar 1 sdt -
- Jinten 1/8 sdt -
- Kunyit 1 cm -
- Cabai rawit 5 buah -
- Cabai merah 2 buah -
- Garam secukupnya -
- Gula pasir secukupnya -

Cara membuat :
1. Panggang ayam di atas bara api hingga kuning kecoklatan sambil sesekali dibalik agar matangnya merata.Angkat dan potong sesuai selera. Sisihkan.
2. Panaskan minyak, tumis bumbu halus, serai, jahe, dan daun jeruk hingga harum.
3. Masukkan ayam, aduk rata.
4. Tuang air, masak hingga ayam lunak.
5. Tuang santan, rebus hingga mendidih sambil diaduk agar santan tidak pecah. Angkat.
6. Sajikan hangat.

Tips : Agar lebih gurih, ganti saja air dengan santan cair.

Untuk 8 porsi

Koki - Edition 00107 - October 2007

SOUR SPICY FISH RAY - Ikan Pari Asam Pedas

Sour Spicy Fish Ray

Ingredients :
- Fish pari cut roast 5 -
- Squash / 1 Manisa fruit, peeled, cut dice 2-3 cm -
- 500 ml of coconut milk from 1 / 2 grains coconut -
- 2 tbsp cooking oil -

Ingredients:
- 3 cloves garlic, sliced thin -
- 4 grains onion, sliced thin -
- 2 red chili pieces, sliced unfaithful -
- 2 green chili pieces, sliced unfaithful -
- 5 cayenne fruit, oblique slices -
- 5 star fruit vegetable fruit, oblique slices -
- Bay- leaves 2 pieces -
- 1 cm ginger, bruise -
- Salt sufficiently -
- Sugar sufficiently -

How to prepare :
1. Heat oil, stir fry garlic and onion until fragrant.
2. Enter the other ingredients, stir fry until fragrant.
3. Enter a ray fish and squash, poke average.
4. Pour milk, boiling and cooking until cooked while that stirred the coconut milk is not broken. Foster, serve.

For 6 portions

Ikan Pari Asam Pedas

Bahan :
- Ikan pari panggang 5 potong -
- Labu siam/manisa 1 buah, kupas, potong dadu 2-3 cm -
- Santan 500 ml dari 1/2 butir kelapa -
- Minyak goreng 2 sdm -

Bumbu :
- Bawang putih 3 siung, iris tipis -
- Bawang merah 4 butir, iris tipis -
- Cabai merah 2 buah, iris serong -
- Cabai hijau 2 buah, iris serong -
- Cabai rawit 5 buah, iris serong -
- Belimbing sayur 5 buah, iris serong -
- Daun salam 2 lembar -
- Lengkuas 1 cm, memarkan -
- Garam secukupnya -
- Gula pasir secukupnya -

Cara membuat :
1. Panaskan minyak, tumis bawang putih dan bawang merah hingga harum.
2. Masukkan bumbu yang lain, tumis hingga harum.
3. Masukkan ikan pari dan labu siam, aduk rata.
4. Tuang santan, masak hingga mendidih dan matang sambil diaduk agar santan tidak pecah. Angkat, sajikan.

Untuk 6 porsi

Koki - Edition 00107 - October 2007

GRILLED SHRIMP - Udang Bakar

Grilled Shrimp

Ingredients :
- Shrimp tails size 20 -
- 100 ml of coconut milk from 1 / 4 grains coconut -
- 2 tbsp soy sauce -
- 2 tbsp margarine -
- 2 tbsp cooking oil -

Fine spices :
- 2 cloves garlic -
- Onion 4 grains -
- Candlenut 5 grains -
- 1 tsp coriander -
- Salt sufficiently -
- Sugar sufficiently -

How to prepare :
1. Heat oil, spices tumis fine until fragrant.
2. Enter the shrimp and soy sauce, cooking until shrimp changes color.
3. Pour milk, cook until the coconut milk and spices seep out. Separate from the shrimp flavor.
4. Roasted shrimp on the coals while occasionally be oiled margarine and spices.
5. Serve

Tip: To make it more interesting pricker burned before 3 tails in shrimp skewer.

For 6 portions

Udang Bakar

Bahan :
- Udang ukuran sedang 20 ekor -
- Santan 100 ml dari 1/4 butir kelapa -
- Kecap manis 2 sdm -
- Margarin 2 sdm -
- Minyak gioreng 2 sdm -

Bumbu halus :
- Bawang putih 2 siung -
- Bawang merah 4 butir -
- Kemiri 5 butir -
- Ketumbar 1 sdt -
- Garam secukupnya -
- Gula pasir secukupnya -

Cara membuat :
1. Panaskan minyak, tumis bumbu halus hingga harum.
2. Masukkan udan dan kecap,masak hingga udang berubah warna.
3. Tuang santan, masak hingga bumbu meresap dan santan habis. Pisahkan udang dari bumbu.
4. Bakar udang di atas bara sambil sesekali dioles bumbu dan margarin.
5. Sajikan.

Tips : Agar penyajian lebih menarik sebelum dibakar tusuk 3 ekor udang dalam tusuk sate.

Untuk 6 porsi

Koki - Edition 00107 - October 2007

SPRING ROLL

Spring Roll

Ingredients :
- Skin eggroll 10 sheets -
- Cooking oil 600 ml -
- 1 tbsp corn flour, dissolved with a little water, to gluten -

Ingredients contents:
- Shrimp chopped 75 grams -
- Cow meat chopped 75 grams -
- Chicken mince 125 grams -
- 60 grams Carrot, cut small dice -
- Water chesnut 75 grams, cut small dice -
- 1 stem celery, chopped -
- Leaves onion 2 stem, finely sliced -
- 75 grams of white mustard greens, finely sliced -
- Water chicken broth 60 ml -
- Maize 1 / 2 tbsp, dissolve with a little water -
- Sesame oil 1 1 / 2 tsp -
- Garlic 4 cloves, finely chopped -
- Ginger 1 1 / 2 cm, scar -
- Oyster sauce 1 / 2 tbsp -
- Sweet-Style 1 / 2 tbsp -
- Pepper powder 1 / 2 tsp -
- Salt sufficiently -

How to prepare:
1. Content of the dough: Heat 2 tbsp cooking oil and sesame oil, stir fry ginger and garlic until fragrant.
2. Enter shrimp, beef and chicken. Stirred until the color changed.
3. Add carrot, water chesnut, spring onion, white mustard greens, celery, broth, oyster sauce, sweet soy sauce, salt and pepper. Stirred average.
4. Pour solution maize. Stirred average and cook until cooked. Lift.
5. Take a sheet eggroll skin, enter the content of the dough.Scroll ago wheat glue with solvent.
6. Heat oil, fry until cooked spring roll and khaki. Lift and drained. Serve.

For 12 pieces

Spring Roll

Bahan :
- Kulit lumpia 10 lembar -
- Minyak goreng 600 ml -
- Tepung terigu 1 sdm, larutkan dengan sedikit air, untuk perekat -

Bahan isi :
- Udang cincang 75 gram -
- Daging sapi cincang 75 gram -
- Ayam cincang 125 gram -
- Wortel 60 gram, potong dadu kecil -
- Water chesnut (bengkuang) 75 gram, potong dadu kecil -
- Seledri 1 batang, cincang -
- Daun bawang 2 batang, iris halus -
- Sawi putih 75 gram, iris halus -
- Air kaldu ayam 60 ml -
- Tepung maizena 1/2 sdm, larutkan dengan sedikit air -
- Minyak wijen 1 1/2 sdt -
- Bawang putih 4 siung, cincang halus -
- Jahe 1 1/2 cm, parut -
- Saus tiram 1/2 sdm -
- Kecap manis 1/2 sdm -
- Merica bubuk 1/2 sdt -
- Garam secukupnya -

Cara membuat :
1. Adonan isi : Panaskan 2 sdm minyak goreng dan minyak wijen, tumis jahe dan bawang putih hingga harum.
2. Masukkan udang, daging sapi dan ayam. Aduk hingga berubah warna.
3. Tambahkan wortel, bengkuan,daun bawang, sawi putih, seledri, air kaldu, saus tiram, kecap manis,garam dan merica. Aduk rata.
4. Tuang larutan maizena. Aduk rata dan masak hingga matang. Angkat.
5. Ambil selembar kulit lumlia, masukkan adonan isi. Gulung dan padatkan.Rekatkan / lem dengan larutan terigu.
6. Panaskan minyak goreng, goreng spring roll hingga matang dan berwarna kuning kecoklatan. Angkat dan tiriskan. Sajikan.

Untuk 12 buah

Koki - Edition 00107 - October 2007

RAINBOW JUICE

Rainbow Juice

Ingredients I:
- Mango (already cooked) 300 grams -
- Water ice 100 ml -
- Sugar / simple syrup 50 grams / ml -

Ingredients II:
- 300 grams of strawberry -
- 50 ml of water ice -
- Water 2 tbsp lemon -
- Sugar / simple syrup 25 grams / ml -

Ingredients III:
- Soursop(without seeds) 300 grams -
- Water ice 100 ml -
- Sugar sand / simple syrup 50 grams / ml -

Ingredients IV:
- 300 grams Kiwi, peeled, cut into pieces -
- 50 ml of water ice -
- Sugar / simple syrup 25 grams / ml -

How to prepare :
1. I dough: Mix all ingredients, blender until smooth. Separate out. Do the same for II, II, IV.
2. Pour I dough to 1 / 4 cup high food.
3. Master mix II on top of a slowly with the help of the spoon to eat so that the dough is not mixed. Do the same thing with the dough III and IV.
4. Decorative edge of glass, serve.

For 6 glasses

Rainbow Juice

Bahan I :
- Manggga (yang sudah matang) 300 gram -
- Air es 100 ml -
- Gula pasir/simple sirup 50 gram/ml -

Bahan II :
- Stroberi 300 gram -
- Air es 50 ml -
- Air jeruk nipis 2 sdm -
- Gula pasir/simple sirup 25 gram/ml -

Bahan III :
- Sirsat (tanpa biji) 300 gram -
- Air es 100 ml -
- Gula pasir/simple sirup 50 gram/ml -

Bahan IV :
- Kiwi 300 gram, kupas, potong-potong -
- Air es 50 ml -
- Gula pasir/simple sirup 25 gram/ml -

Cara membuat :
1. Adonan I : Campur semua bahan, blender hingga halus. Sisihkan. Lakukan hal yang sama untuk bahan II, II, IV.
2. Tuang adonan I hingga 1/4 tinggi gelas saji.
3. Tuan adonan II di atasnya secara perlahan-lahan dengan bantuan sendok makan agar adonan tidak tercampur. Lakukan hal yang sama dengan adonan III dan IV.
4. Hias bagian tyepi gelas, sajikan.

Untuk 6 gelas

Koki - Edition 00107 - October 2007

FILL POTATO SARDINE - Kentang Isi Sarden

Fill Potato Sardine

Ingredients :
- Potato 5 large fruit size, wash clean, part 2 section -
- Tomato sauce / chilli sauce -

Content :
- 2 cans small sardine -
- 2 grains onion, sliced thin -
- 2 cloves garlic, sliced thin -
- Leaves onion 2 stem, cut 1 cm -
- Salt sufficiently -
- Sugar sand sufficiently -
- Pepper powder 1 / 2 tsp -
- Cooking oil 1 / 2 tbsp -

How to prepare :
1. Heat oil, stir fry onion and garlic until fragrant. Enter sardine, salt, sugar and pepper powder, poke average. Cook until cooked. Lift.
2. Potato split into 2 parts, a hole in the middle form the bowl, do the potatoes until exhausted.
3. Enter 2 tbsp sardine mixture into potatoes.
4. Give top with spring onion.
5. Steam potatoes until cooked sardine content. Lift, the contents of potatoes served with tomato sauce / chilli sauce.

Tip: To keep potatoes not black, it's a snippet of potato soaked with water.

For 10 pieces

Kentang Isi Sarden

Bahan :
- Kentang ukuran besar 5 buah, cuci bersih, belah 2 bagian -
- Saus tomat / saus sambal -

Isi :
- Sarden 2 kaleng kecil -
- Bawang merah 2 butir, iris tipis -
- Bawang putih 2 siung, iris tipis -
- Daun bawang 2 batang, potong 1 cm -
- Garam secukupnya -
- Gula pasir secukupnya -
- Merica bubuk 1/2 sdt -
- Minyak goreng 1/2 sdm -

Cara membuat :
1. Panaskan minyak, tumis bawang merah dan bawang putih hingga harum. Masukkan sarden, garam, gula pasir dan merica bubuk, aduk rata. Masak hingga matang. Angkat.
2. Belah kentang menjadi 2 bagian, buat lubang dibagian tengahnya membentuk mangkuk, lakukan hingga kentang habis.
3. Masukkan 2 sdm campuran sarden ke dalam kentang.
4. Taburi atasnya dengan daun bawang.
5. Kukus kentang isi sarden hingga matang. Angkat, sajikan kentang isi dengan saus tomat/saus sambal.

Tips : Agar kentang tidak berwarna hitam, sebaiknya rendam potongan kentang dengan air.

Untuk 10 buah

Koki - Edition 00107 - October 2007

BREAD LAYER CORNED - Roti Lapis Kornet

Bread Layer Corned

Ingredients :
- Bread 10 pieces of fresh peeled, cut according to taste -
- 3 chicken eggs grain, shake loose -
- Wheat flour are 75 grams of protein -
- Cooking oil 700 ml -

Content :
- Corned beef 250 grams -
- Large yellow onion 1 / 2 fruit, finely chopped -
- Carrot 100 grams, cut small dice, boiled -
- Leek shaft 1, sliced thin -
- Pepper powder 1 / 2 tsp -
- Salt sufficiently -
- Sugar sufficiently -

How to prepare :
1. Heat 2 tbsp oil, stir fry onion and garlic until fragrant. Enter the carrot, poke average. Add corned, leek, pepper, salt and sugar, even confused. cook until cooked, lift.
2. Take 1 sheet of white bread, give the top of the mixture corned sufficiently.
3. Close the top with dry bread. Bread out to do.
4. Intervention in the wheat bread, fresh to the average.
5. Enter a layer of bread in egg corned to shake up to the average.
6. Heat oil, fry bread, layer corned and cooked to tawny. Lift and drained. Serve with chili sauce or cayenne pepper

Tip: Frying the bread in the hot oil so that does not absorb much oil.

For 10 pieces

Roti Lapis Kornet

Bahan :
- Roti tawar kupas 10 lembar, potong sesuai selera -
- Telur ayam 3 butir, kocok lepas -
- Tepung terigu protein sedang 75 gram -
- Minyak goreng 700 ml -

Isi :
- Kornet beef 250 gram -
- Bawang bombay 1/2 buah, cincang halus -
- Wortel 100 gram, potong dadu kecil, rebus -
- Bawang prei 1 batang, iris tipis -
- Merica bubuk 1/2 sdt -
- Garan secukupnya -
- Gula pasir secukupnya -

Cara membuat :
1. Panaskan 2 sdm minyak, tumis bawang bombay dan bawang putih hingga harum. Masukkan wortel, aduk rata. Tambahkan kornet beef, bawang prei, merica, garam dan gula pasir, aduk rata. masak hingga matang, angkat.
2. Ambil 1 lembar roti tawar, beri bagian atasnya dengan campuran kornet secukupnya.
3. Tutup bagian atasnya dengan roti tawar. Lakukan hingga roti habis.
4. Gulingkan roti tawar dalam terigu hingga rata.
5. Celupkan roti laapis kornet ke dalam telur kocok hingga rata.
6. Panaskan minyak, goreng roti lapis kornet hingga matang dan kuning kecoklatan. Angkat dan tiriskan. Sajikan dengan saus sambal atau cabe rawit

Tips : Goreng roti dalam minyak yang panas agar tidak banyak menyerap minyak.

Untuk 10 potong

Koki - Edition 00107 - October 2007