Pindang Kudus

This`s similar rawon and soup, boiled meat is typical of Kudus city. It was tasty-tasty sweet with a soft accent. Given additional leavesthat taste delicious young melinjo more complete. Moreover, eatenhot with rice of course!

material:
500 g beef brisket (beef with a layer of fat)
1.5 liters of water
2 tablespoons vegetable oil
2 bay leaves
2 kaffir lime leaves
2 cm galangal, crushed
750 ml coconut milk diluted
puree:
8 cloves shallots
4 cloves garlic
2 tsp coriander, toasted
1 / 2 teaspoon cumin, toasted
1 / 2 tsp pepper grain, toasted
2 cm kencur
4 pieces keluak, take the flesh
1 tsp acid Java
20 g brown sugar
2 tsp salt
Complement:
50 g of young leaves melinjo
2 tablespoons fried shallots
sambal sauce
soy sauce
white rice

Method:

Boil meat until meat is tender with ari.
Lift the meat, cut into pieces. Set aside the remaining broth.
Subtle Seasonings saute until fragrant.
Add bay leaves, galangal and lime leaves. Stir until fragrant.
Insert the meat, stir well. Lift.
Enter into the saucepan containing the remaining stock.
Pour the coconut milk, cook over low heat until flavors mingle andbrowned meat.
Enter melinjo leaf, simmer briefly until wilted.
Lift. Serve with topping.
For 6 people

Bubur Daging Jamur

Estimated Preparation Time: 60 Minutes

Ingredients:
200 grams of rice fluffier, rinsed, drained
750 ml of water
1 bay leaves
1 teaspoon salt
3 tablespoons Nestlé Dancow NUTRIGOLD
 
Make meat sauteed:
1 tablespoon vegetable oil
1 clove garlic, finely chopped
2 eggs onion, finely chopped
5 pieces of mushroom, cut into small
150 grams minced beef
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon ground pepper
1 teaspoon salt
 
  Complement:
2 hard-boiled eggs, peeled, cut into pieces

Processing Method:
 
1. Boil rice with water, bay leaf, and salt until rice is tender and creamy.
2. Lift. While hot, add Dancow milk, stir well.
3. Meat Stir-fry: Sauté garlic and onion until wilted.
4. Enter the mushrooms, stir until wilt.
5. Enter the seasoning, stir until cooked meat. Lift.
6. Put the puree in a serving bowl.
7. Give Meat Stir-fry and serve with topping.


tips:
- In order not to oily, use minced meat with less fat,
cook until everything is cooked and slightly dry.


Nutrition Information:
Calories: 359 cal
Fat: 12.8 g
Protein: 15.8 g
Carbohydrates: 43.2 grams
Fiber: 0.1 g

Onde-onde

Onde-onde is a kind of pastry snacks are popular in Indonesia. This cake is so famous in the area known as the city of Mojokerto dumplings since the time of Majapahit. Dumplings can be found in traditional markets and sold on street vendors. Dumplings are also popular, especially in Chinatown in both Indonesia and abroad.

Dumplings made ​​of glutinous rice flour or fried or boiled and the surface was sprinkled / mixed with sesame seeds. There are various variations, the best known are dumplings made ​​of glutinous rice flour and green bean paste filled therein. Another variation is only made ​​from wheat flour on its surface and are colored like white, red, or green, known as wheat dumplings, dumplings, which is typical of the town of Mojokerto.

The History
History can be traced dumplings in China during the Tang dynasty era, where food is becoming the official cake "Changan" (now Xian) called "ludeui" (碌 堆). This food is then brought by the settlers there into southern China, and then spreads to areas east and southeast Asia.