Lembayung Tea & Coffee Shop » Menu Masakan Indonesia

Javanese cuisine

admin — Sun, 25 Jul 2010 03:27:48 +0000

Materials:
250 grams of wet noodles
600 cc of chicken broth, bring to a boil
2 sheets of green cabbage, cut into pieces
1 sheet of cabbage, sliced
1 / 2 pieces of fried chicken breast, Suwir-Suwir
2 leeks, cut into 2 cm oblique
1 tomato, sliced
2 tablespoons cooking oil for sauteing
2 eggs

Spice paste:
3 cloves garlic
4 red onions
1 / 2 rounded teaspoon pepper
2 eggs roasted hazelnut
salt to taste

How to Treat:

1. Heat oil.
2. Stir-fry ground spices until fragrant.
3. Insert slices of cabbage, mustard greens, and green onions, stir.
4. Pour the broth, stir.
5. Enter the noodles and slices of tomato and chicken meat Suwir, stirring.
6. Break 2 eggs, stirring.
7. Cover the pan briefly, stir again and remove from heat.
8. Serve while hot.

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Tofu Fried Rice Recipes

admin — Sat, 01 May 2010 15:37:26 +0000

Material:

* 2 pieces know piety, cut into pieces, fried
* 2 tablespoons cooking oil
* 3 eggs separated
* 3 cloves garlic, minced
* Two plates of white rice
* Salt and pepper to taste
* 1 tablespoon soy sauce
* 1 tablespoon soy sauce
* 2 leeks

Method:

1. Heat the cooking oil, pour the egg, make scrambled until cooked, remove and set aside.
2. Heat 2 tbsp oil, saute garlic until wilted. Add rice and stir well, put salt, pepper, soy sauce, and soy sauce, stir. Add the sliced know, scrambled eggs, and scallions, stir, and cook briefly, lifting
3. Serve warm.

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Cooking Recipes TEMPE RED RICE

admin — Tue, 20 Apr 2010 18:59:06 +0000

Material:

200 g brown rice

600 ml water

200 gr tempe, mashed until destroyed

2 bunch basil leaves, petiki

Salt to taste

2 knuckles kencur

1 stalk spring onion, thinly sliced

Cooking oil to taste
How to Make Red Rice Recipes Tempe:

1. Rinse red rice, soaked. Aron Cook in boiling water into the water to run out. Remove, let stand briefly. Steamed until cooked

2. Tempeh fried in hot oil. Mix thoroughly until dry. Remove and drain

3. Kencur puree and salt, stir-fried with green onions until fragrant, put tempeh. Stir well, raise

4. Mix brown rice with cooked tempeh, basil leaves. Stir well. With a little bit crushed. Serve hot

Results 4 servings

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Pecel

admin — Sat, 17 Apr 2010 18:50:13 +0000

Pecel is the typical food Madiun East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. Concept pecel dishes there are similarities with the salad to the Europeans, namely the fresh vegetable toppings poured mayonnaise. Just to pecel pecel sauce topping. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. In addition pecel also usually served with warm white rice plus chicken or jerohan. Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, Curried Goat Java, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.

In the region of Banyumas, pecel often laced with ingredients (vegetables), which stimulates smell. Among them, sprinkled with seeds or sliced interest lamtoro Etlingera elatior (Nicolaia spp.) That has been steamed.

Pecel names have different meanings in the Slawi, Tegal, Central Java. Pecel not presented in the form of vegetables, but the form of salad. Pecel version Slawi area consists of fresh fruits such as guava, pineapple, papaya and mango and doused with red sugar sauce thickens. other Indonesian food can be seen here.

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Curried Goat Java

admin — Fri, 16 Apr 2010 07:20:27 +0000

Material:
3 tablespoons vegetable oil
500 g young lamb follows the bones, cut into pieces
1 liter of coconut milk 1 peeled and grated coconut
4 cardamom
5 grains of pimento
2 cm cinnamon stick
1 cm galangal
1 stalk lemongrass, crushed
1 bay leaves
2 kaffir lime leaves
2 tablespoons fried shallots

Spices, puree:
3 pieces red chili
6 red onions
2 cloves garlic
3 para hazelnut
1 cm ginger
1 cm turmeric
1 tablespoon coriander
1 / 4 tsp cumin
1 / 4 tsp klabet
1 / 4 tsp nutmeg powder
1 / 4 teaspoon fennel
1 tsp acid Java
1 teaspoon salt

Method:
# Heat oil, saute ground spices along with other spices until fragrant and cooked.
# Add the goat meat, stirring until change color.
# Pour the coconut milk, cook over low heat while stirring occasionally until meat is tender and gravy greasy.
# Lift. Serve hot.

For 6 people

can all be set according to our tastes

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