Jenang Pecel Boyolali

Jenang Pecel Boyolali

Jenang pecel is a typical food of Boyolali that is modified in such a way. In general, pecel consists of some boiled vegetables that are added with a little rice to provide a sense of satiety, usually serving of pecel vegetables and rice watered with peanut sauce which is certainly good and healthy, especially the price of this food populist. Pecel in the presentation used to use the base of banana leaf because many people say if eating with banana leaf mats add to taste. Until I forget the discussion. Pecel in Boyolali is different from usual, pecel in boyolali using jenang / marrow porridge. In the composition still use boiled vegetables, just different rice is replaced with marrow porridge. But make no mistake, the taste of pecel number one in Indonesia, so it is Boyolali...

My experience about eating jenang pecel is of course delicious, especially if accompanied by a mate, a sense that feels more felt, let alone the weather that fits Boyolali not cold and not hot. but I do not know my soul mate yet. pray for my soul mate like him.

Ways of making
Material :
Roseband rice to make a jenang.
Vegetables.
Beans
Salt
Palm sugar
Spice of course.
And so I do not know.

Materials The material is but I can not make wkwkwkw, then from that to boyolali wrote, if you want to enjoy pecel jenang. Once a road in boyolali. Although Boyolali is just a small town, but will not regret coming to Boyolali, People in boyolali is still very thick with tolerance and cling to the existing culture.

So the exposure about pecel pecel, and my experience eating jenang pecel, certainly because I come from Boyolali

That is all and thank you. please come to boyolali.....

Masakan di Rumah Makan Padang

OMAHke - Padang Cuisine is the name used to describe any kind of cuisine that comes from Minangkabau area, West Sumatera province, Indonesia. All types of cuisine are more popularly known as Padang cuisine. Although the real recipes of most of West Sumatra are not originated from the city of Padang, such as the city of Bukittinggi, Solok, Padang Pariaman, Payakumbuh, and so on are also known to have a rich culinary tradition. Padang restaurant or urang restaurant crew is a term for a restaurant business that specializes in serving dishes Padang outside the area.

There are many menus from rendang, gulai tunjang, gulai gajebo, soto padang, dendeng balado, ayam pop,  and giant crawfish head accompanied by Samba Lado (known as Sambal Balado in Java area). Padang dishes usually tend to be spicy. different with the middle of Java, which is usually thick with a sweet taste.

the chain of restaurants in the field of Padang a lot of islands in Java and Bali, especially in Jakarta, Jakarta itself recorded according to Wikipedia to reach 20,000 Padang restaurant.

my experience of eating at Padang cuisine is really impressive. there are a home cooked rice dishes that can be taken alone, in Jogja anyway. but he said the dishes of the paddock if brought back to the house of rice must be more than in eating there. delicious meal in the cuisine of the paddock, rice is not paid but the side dishes are paid.

For boarding children, this Padang restaurant fits perfectly, because according to the narrative friend's boarding, the dish of the field is populist to college students. probably because of the cheap price, and the sense of fit on the tongue.

Demikiian review about the cuisine of Padang that the network as Java, Bali. let alone delicious Padang dishes,, hmm definitely a lot of buys. must be so cheap.

so posting this time if it is wrong or less connect, I apologize. That is all and thank you.

Mie Instan Lezat dan Konsumsi Sehat

Today I will describe the article about food in Indonesia, this is not a typical food, but this is often enjoyed by boarding children. no doubt boarding children eat this food, because the price of this meal is cheap, and last long enough. especially me, I am also a boarding kid who often eat this food. taste of this food I think is quite tasty, though less healthy for the body, if the consumption every day. Apparently, I forgot to tell the reader of this food. this food is also called instant noodles.

Instant noodles are cooked noodles first and mixed with oil, and can be prepared for consumption by simply adding hot water and spices that are already in the package. it's according to Wikipedia

I think instant noodles taste the most delicious in clothing by noodles s*dap, this taste is most delicious to me. for me, the quality of noodles is more pronounced and does not make the stomachache another instant noodles that when I eat to make the stomachache.

, because there

Instant noodles rumored to be a lot of harm if you eat it. But if the way to eat controlled instant noodles will definitely avoid any losses that will be obtained. but here I will give you healthy tips on how to eat instant noodles with healthy:

1. Dispose of the first stew of noodles
   When boiling noodles, the first time you use water to boil. When boiling, the wax layer contained in the noodles will mostly dissolve together with water. Therefore, when my friend boiled noodle noodles from the noodles will be a yellowish white color like noodles. This will help minimize the number of candles that enter our bodies. Maybe this will have little effect on the taste of noodles, but for a healthy body does not do anything?
2. Give time to eat
   As mentioned above, the wax layer will run out after a period of about 3 days to be removed from the body. Therefore my friend should not consume these instant noodles every day. Please allow a minimum of 3 days.
3. Do not mix the seasoning when cooked
   When cooking instant noodles, surely most of my friend will immediately mix the marinade when noodles are still boiling over the flame. This is certainly very wrong. In the spice of instant noodles, there is a dangerous substance when it comes to cooking. Combine the spice when noodles have been derived from the fire. If my friend is careful in checking, in the way of presentation contained in noodle wrappers have already shown that the spices are placed in a new bowl and then given a noodle. Not seasoning in cooking with noodles.
4. Add Vegetables, Meat, and Eggs
   If necessary, you can add vegetables, meat or eggs to complement the nutritional content of instant noodles.

Similarly my experience eating noodles and healthy tips on eating instant noodles that can reduce from disease attack.

Susu Sapi Boyolali

SUSU SAPI BOYOLALI

Do you all know it's milk?

According to Wikipedia Milk is a white nutritious fluid produced by mammalian milk glands, one of the humans. Milk is the main source of nutrition for babies before they can digest solid foods. Animal milk (usually beef) is also processed into various products such as butter, yogurt, ice cream, cheese, sweetened condensed milk, milk powder and others for human consumption.

Milk has many benefits for humans, so milk is recommended for consumption by children and adults because in the milk, have the nutrients that humans need. Do you know the biggest producer in Indonesia, especially if it is not milk produced in Boyolali.

Boyolali is the largest milk producer in Central Java, where the cow is a symbol of the city of Boyolali. If the holidays do not forget to Boyolali, and do not forget to try the milk cow. In Boyolali itself there are stalls that milk a variety of flavors.

My experience Sensing milk from boyolali is a very different taste of milk in other areas especially with milk that has been packed or through the powder. The taste of milk boyolali it's a more delicious taste of cow's milk and cannot be imagined with words .. wkwkwkw.

Rather than curious, maybe once a holiday in Boyolali, you can immediately see the process of making milk, from blushing to processing. and do not forget to taste the culinary in Boyolali, otherwise, you must be sorry. I'm waiting for you in Boyolali. From the citizens of Boyolali Tersenyum

Mie Ayam

     Today I will discuss the food in my city again, because many stalls serving this food, this food is made from yellow noodles boiled to boil which must have spices composed of spices typical of Indonesia really. Chicken noodle actually not original from Indonesian, but in fact chicken noodle as if have become Indonesian traditional food, because chicken noodle own.

Chicken Noodle

      Chicken noodle is a dish consisting of yellow noodles that are boiled to boil which is certainly the spice of Indonesia really. Chicken noodle is a lot of stuff from which only added chicken, or that has been added such as claw, meatballs, dumplings, mushrooms are certainly good. Here I will discuss the chicken noodles that to me most delicious in my town, especially if it is not Pak Sujak chicken noodles.

Chicken Noodle Mr. Sujak

     Chicken noodle Mr Sujak, Its location in Boyolali Sunggingan Market, here the taste of chicken noodle different with other chicken noodles, here the taste of chicken noodle there is a mixture between the sweet taste and salty taste that fits perfectly on the tongue, especially in the noodles, wet noodles and want to add more continue. Chicken noodle here is famous for many people, and certainly, make full.

Rather than curious to eat, immediately see how to make m wet and cook noodles into chicken noodles.

How to Make Wet Noodles

Material :

1. 250 grams of wheat flour
2. 35 grams of starch or tapioca starch
3. 3 tablespoons of onion oil
4. 1 teaspoon of fine salt
5. 2 chicken eggs
6. 40 ml of clean water

How to make wet noodles:

• Enter the tapioca flour and wheat flour in one container, then mix well
• Make a hole in the middle of the flour mixture, then enter the chicken egg and onion oil
• Knead the dough by hand until well blended
• Enter water, chicken stock powder, and salt in one container. Then stir until blended
• After flattening, pour the water into the dough of flour little by little while kneading until mixed up, if it has been felt, will not stick in the hands of the sign.
• Allow the dough for about 20 minutes in a sealed container with plastic
• Flatten the dough, then milled using a noodle grinder or can also be done manually flattened with a bottle or wood and sprinkle with flour so as not to sticky
• make a dough that has been flattened into noodle shape
• After the noodles are formed, sprinkle with flour sufficiently so as not to stick to each other
• Wet noodles are ready to be processed into good chicken noodles, want to add more

     pepper and other spices continue to be smoothed continue to collaborate with the right oil, secret seasoning because the food of chicken noodles has a distinctive taste. Try experimenting with spices of Indonesia, or can come to its place, the market location 2nd-floor boyolali near the stairs. If the trouble to live ask seller who is in sunggingan, would be given a place to know.

     A few and thanks for a review of chicken noodles Mr. sujak. Immediately wrote to Boyolali, I'll take the road to enjoy food typical of Boyolali Banget. Maybe next time I will discuss milk boyolali which many testimonies of the taste of milk of boyolali are better than another area.

Thank You All.

Sambal Lethok/ Sambel Tumpang

    

Sambal Lethok 

  

     Hello everyone, readers who take the time to read my article. In the morning, afternoon, or tonight I will write about culinary in Indonesia which is nice, make happy, and continue want in the city. Okay, I just mention the city his first food, this food comes from Boyolali, Central Java. There is writing chili sauce, guess what is it? Have not understood nor haduuuh. Add another aj, there is coconut milk and know there. Do not understand too ... read below.

Sambal Lethok  

       Sambal tumpang is a traditional food archipelago that can be found in the area Salatiga, Boyolali, Solo, and even also exist in Kediri. Each region has its own buffalo sanding version which can usually be distinguished from its physical appearance and stuffing. Nevertheless, there is one irreplaceable main ingredient, tempe of the seasons. Tempe is a fermented tempe that has been fermented but not yet rotten. It is these ingredients that give rise to the aroma and specific taste of the overlapping sauce.
      This time that will be shared here is a recipe sambal Tumpang typical Boyolali, which is often called sambal lethok by the local community. The difference is quite striking with sambal tumpang Salatiga origin, both in terms of stuffing want the display.

 
Appearance and Compositions Sambal Lethok typical Boyolali.

      Culinary Boyolali sambel tumpang is a blend of rice with a variety of vegetables that have been boiled, then given chili sauce overlapped on it. How to give a passenger is what makes this culinary naming called sambal tumpang. Its composition is based on coconut milk and rotten tempe that is given spices Lombok, kencur, lemongrass, bay leaf, lime leaves, onion, and garlic. This chili sauce that makes the culinary taste typical Boyolali so savory mixed spicy on rice overlap.Typical taste and delicious sauce are determined by the condition of tempe used. That's why the sellers only choose a quality tempe and have a distinctive flavor. As an adder of fried sambal tumpeng added to know as a side dish pauknya.      For the presentation of each shop is different. Some wear a piece of banana leaf that is made like a bowl or dipincuk, there is also a serving of overlapping sauce on a rattan plate that is covered by a banana leaf. In addition, there is also a presentation using only ordinary dishes. There is also sambel tumpang rice that has been wrapped so ready to be brought by the buyer. It will be more delicious again while eating accompanied by a glass of fresh cow milk that became an icon of Boyolali District. 

Sambel Tumpang Boyolali is different from other areas.
      Culinary Boyolali sambal tumpang or lethok different from lethok sambel from Salatiga or Solo. This can be observed from the stuffing and how it looks. Sambel lethok typical Boyolali only uses leather tofu stuffing, do not use basic ingredients of an animal such as tetelan, meat, koyor, krecek, or other. Appearance is also not greasy because when seasoning is cooked, do not use fried way, but enough just boiled it. The equation, that is the same use of coconut milk.

Culinary Recipes Boyolali Sambel Tumpang

Ingredients: 

• rotten tempe 5 pieces 
• Know the skin of 20 pieces
• Santan 2 glasses
  

The main seasoning

• Shallots as much as 5 cloves 
• Garlic as much as 4 cloves
• Red chili as many as 5 pieces
• Cabe of cayenne as many as 10 pieces
• Kencur as much as 2 segments 
• 5 pieces of greetings 
• Galangal as much as 2 slices 
• Kaffir lime leaves as much as 5 sheets 
• Salt and brown sugar to taste.
  

How to make culinary Boyolali sambal tumpang:  

1. Boil all the above ingredients along with marinade (except coconut milk) into the water as much as 1 liter. Just 10 minutes, but the remaining water of the stew should not be thrown away. 
2. Take the ingredients of the main ingredients from the cooking water, then smoothed, put back into a pan of boiled water along with tofu skin. 
3. Pure rotten tempe, then put in boiled water.
4. Cook again and mix well, then add the coconut milk until slightly boiling. Then lifted up
   Sambel lethok ready to serve. 

      Hayo, want to try to come to town boyolali or make it yourself, let's come to boyolali later can meet me, immediately wrote to boyolali, I wait there and do not forget to stop by my house. The holiday spirit to boyolali and feel the sensation of eating typical cuisine from boyolali which is still a lot. If there is a time I will post again about the typical food city of Boyolali.
That's it and thank you, let's go to boyolali.

Gudheg Jogja

GUDHEG JOGJA

Hello All, good morning, good night, or good morning, wkwkwkwkk. In my post this time, I will talk about what it is gudheg, and what the sensation of eating for the first time. Gudeg here is typical of Yogyakarta.

Gudheg (spelling Bahasa Jawa: ꦒꦸꦝꦼꦒ꧀ , gudheg) is a typical food of Yogyakarta and Central Java made of young jackfruit cooked with coconut milk. It takes hours to make this dish. The brown color is usually produced by teak leaves cooked simultaneously. Gudeg ate with rice and served with a thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.

Before going into gudeg history, I will tell you a little about the sensation of eating gudeg for the first time. The first time in Jogja I did not forget to also eat a famous special food, especially if it is not "gudeg", first I feel the tongue is strange but delicious because there is a savory and sweet taste and a mixture of typical Indonesian herbs. I'm unsure to eat it because of how it looks, but if you have not felt really badly. Because after tasting, it seems to want add and continue to add. That's the first story I felt how delicious indigenous food Indonesia.

History Gudeg Until now, not known clearly about the history of Gudeg. Some views relate Gudeg as the food of the Sultan's Palace, while others hold that Gudeg has long existed since the first invasion of Batavia in 1726-1728 by Sultan Agung's army recorded in history although it has not been proved true. However, in various conclusions about the history of Gudheg it can be concluded that Gudeg is the food of the ancient people because of the raw material that young jackfruit is easy to find in the yard around the house residents. Jackfruit is then processed and developed so that Gudeg food typical of the people of Yogyakarta to date.

Okay, now we will discuss, how to make gudeg typical Jogja famous and tasty, delicious and delicious.

How to Make Gudeg:

Preparing the materials - materials used to make typical Jogja. 

1.  200 grams of palm sugar 
2. 10 boiled eggs (boiled and peeled) 
3. 10 bay leaves
4. 10 cm galangal (sliced lengthwise) 
5. 2 liters of coconut milk 
6. 1 liter of coconut water 
7. 1 kg of young jackfruit (which has been peeled and cut into pieces)

Prepare spices that need to be mashed.

1.  15 grains of red onion  
2. 10 grains of garlic 
3. 10 grains of pecan (roasted) 
4. 1 teaspoon coriander (roasted)
5.  2 tablespoons of salt 
6.   ½ teaspoon pepper powder

Complementary

-          -     Kuah areh, chicken, and tofu opor, sambal goreng krecek, white rice, sambal.

How to make gudeg Jogja practical

1. Wash the young jackfruit until clean and then boiled briefly then lif  
2. Alloy the bottom of the pan with bay leaves, place the above galangal slices and greetings. Add young jackfruit pieces, boiled eggs, and palm sugar.   
3. Mix half of the chart at the coconut with the spices that have been smoothed, stir until well blended then pour into the pan. 
4. Pour the remaining coconut water until the jackfruit and eggs are submerged and cover the pan. 
5. Cook using medium heat 2 hours (do not open the lid of the pot). If the water is a little, lift and please and set aside. 
6.  Pour the coconut milk, stir while crushing the jackfruit pieces. Re-enter the egg until slightly buried in jackfruit.
7.  Reduce the heat, cook again for less than 3 - 4 hours while stirring occasionally. Cook until cooked coconut out, and gudheg reddish brown 
8. Pour the areh / gravy thick chicken sauce datas gudeg jackfruit. 
9. Serve with chicken and tofu opor, krecek fried sambal, and white rice, complete with sauce if likes.

That's how much I can describe. which is gudeg where the typical Jogja food that if you eat for the first time, you will definitely feel addicted, which makes us continue to Jogja Jogja.

So many of my posts, if there is any wrong I am sorry. That is all and thank you.