recipe.id

50g rice

50g diced chicken

50g diced carrot

50g diced potato

1500 mL boiling water

150 mL milk

1/2 tsp. salt

1/3 tbsp. coriander powder

1/3 tsp. nutmeg powder

1/3 tsp. white caraway powder

2 clove buds

2 cardamom pods

1 star anise seed

3cm cinnamon stick

3cm ginger, crush

1/2 lemongrass stick, crush

2 cloves of garlic, mince

1 clove of red onion, mince

1 sprig of leek, slice

1 sprig of celery, slice

1/2 a tomato, dice

Bawang goreng

Boil the chicken with a bit of water in medium heat until tender. Drain after cooking.

Add the rice, cook until done. Stir occasionally.

Add the diced potato and carrot and the spices.

After the rice is soft, add the onion and garlic. Cook until 10 minutes.

Add the tomato half and milk, cook until thick.

When everything thickens, add the sliced leek, celery, and salt. Cook for a while and serve with bawang goreng.

250g cingur, boiled beef snout

50g bean sprouts

2 knots of water spinach

1 piece of cucumber

1 piece of jicama

1/2 pieces of tempeh

2 pieces of tofu

8 pieces of Thai hot pepper

2 stir-fried peanuts

2 tbsp. of shrimp petis

2 cloves of stir-fried garlic

4 tbsp. tamarind liquid

2 tbsp. chopped palm sugar,

1/4 tsp. salt

2 piece of grated plantain

Water

Lontong

Kerupuk

Bawang putih goreng

Boil the cingur until tender, drain and chop.

Pick the water spinach leaves and boil until cooked.

Soak the bean sprouts with hot water, then drain.

Thinly slice the cucumber and jicama, put aside.

Fry the tempeh and tofu until golden brown, then chop.

Blend the Thai hot peppers, peanuts, garlic, palm sugar, salt, and plantain.

Add the petis, tamarind liquid, and water, stir well.

Plate the vegetables, cingur, and the fried tofu and tempeh and pour the liquid on top of them.

Serve with lontong, kerupuk, and bawang putih goreng.

450g skinless chicken breast fillet

1500 mL water

3 cardamom pods

2 star anise seeds

2 clove buds

2 sliced nutmeg

1 medium cinnamon stick

2 tsp. MSG

10 cloves of red onion

6 cloves of garlic

3 roasted candlenuts

1cm turmeric

1/2 tsp. salt

1/2 tsp. white pepper

2 tbsp. oil for stir-frying

125g rice noodles, boil

4 ketupats, chop squared

2 boiled eggs, slice in half

4 potato perkedels

2 knots of celery, thinly slice

Bawang merah goreng

1 acid lime, slice in half

Boil the chicken until tender. Remove the chicken, shred it and set aside. Set aside the broth.

Stir-fry the spices, cardamom, star anise, nutmeg, cloves, and cinnamon stick until fragrant.

Pour the stir-fried spices into the broth. Boil again then add MSG, stir well.

In a bowl, plate the ketupat, rice noodles, potato perkedels, boiled eggs, and shredded chicken.

Pour the soto broth into the bowl. Serve with bawang merah goreng and acid lime.

200g crushed ginger

250g crushed palm sugar

1 crushed lemongrass

1 cinnamon stick

1 tbsp. pepper

200 mL instant coconut milk

1600 mL water

In a pot, bring the water to a boil.

Add the ginger, lemongrass stick, and cinnamon stick. Stir well and let it cook until 10 minutes.

Add the palm sugar and pepper. Stir and cook until the sugar dissolves.

Pour the coconut milk into the pot while slowly stirring in medium heat and cook until 10 minutes. Turn off the heat.

The sarabba is ready to serve.

4 carrots

4 oranges

2 tbsp. chia seeds

60 mL cocopandan syrup

150g granulated sugar

100 mL water

Red food colouring

Ice

Squeeze out the orange juice and set aside.

Chop up the carrots to small pieces, then blend the carrots with a slow juicer and set aside.

In a pot, heat the sugar with the water then boil until it dissolves. Add a bit of red food colouring and set aside.

In a glass, pour the cocopandan syrup then add ice.

Slowly pour the orange juice and then the carrot juice.

Serve with chia seeds on top.