Soufle potato cake

A. Materials Required Between Others:

1. Flour 3.5 tablespoons =
2. Nutmeg powder = 1 tablespoon
3. Sausage = 4 pieces
4. 2 cups milk =
5. Steamed potatoes crushed = 500 grams
6. Butter = 3 tablespoons
7. Yellow eggs that have been expanded and condensed dimixer = 4 points
8. Dimixer egg whites until stiff = 4 points
9. Pepper = to taste
10. Salt = to taste
11. Red onion finely sliced 6 cloves =

B. By Cooking Method Guide Gradual That is:

1. Saute butter and enter the flour, chopped onion and stir until yellow.
2. Enter the milk, pepper, ground nutmeg and salt, stir until boiling.
3. Remove and let cool
4. Enter the sausages and mashed potatoes that have been, then stir.
5. Enter the egg yolks and mix again until blended.
6. Bake in an oven that had been heated to mature.

Getuk cake Lindri

A. Materials Required Between Others:

1. What's refined sugar = 250 grams or 1 / 4 kg
2. Vanilla = quarter tablespoon
3. Cassava = 1 kilogram
4. Palm Grate = sufficiently
5. Salt = to taste
6. Food Dyes = sufficiently
7. Strong coconut milk = 1 cup

B. Cooking Tools Required Between Others:

1. Milling Getuk
2. Tools for pounding cassava as mortar or mill.

C. By Cooking Method Guide Gradual That is:

1. Steam cassava until soft
2. Dispose of fibers in the middle and then pounded until smooth.
3. Give powdered sugar to taste.
4. Enter vanillin and thick coconut milk until the dough weak.
5. Give dyes according to the taste as long as enough food safe.
6. Enter the mill and cut getuk every 5 or 6 cm.
7. Give the coconut to taste on top.

Cakes klepon

A. Materials Required Between Others:

1. Sugar Java = 2 ounces
2. Flour Ketan = 0.5 Kg
3. Leaf Suji = 10 pieces
4. Palm Grate = sufficiently
5. Salt = to taste
6. Warm water = sufficiently
7. Kapur Sirih = sufficiently

B. By Cooking Method Guide Gradual That is:

1. Suji leaves mashed until really smooth and then pour the water and crumpled whiting taken to filter the water.
2. Knead sticky rice flour with enough warm water and lime and betel leaf Suji had been made earlier.
3. Form dough round of pecan and sugar Java ditengahnya enough not to leak.
4. Klepon boiled dough that had been formed earlier in the boiling water mixed with salt to taste until you see the floats and mature.
5. Roll in grated grated head until blended.

Banana cake

A. Materials Required Between Others:

1. Plantain is peeled and mashed = 6 pieces
2. Chicken egg yolk = 6 points
3. Cornstarch = 25 grams
4. Wheat flour = 75 grams
5. Baking powder = 1 teaspoon
6. Butter = 125 grams
7. Coconut milk = 150 cc
8. Raisins that have been split into two parts = 75 gr
9. Salt = to taste
10. Vanilla = 1 teaspoon
11. Granulated sugar = 125 grams

B. By Cooking Method Guide Gradual That is:

1. Cornstarch, flour and baking powder and sift combined into one.
2. Coconut milk and butter boiled together
3. Mix and beat the egg yolks, sugar, salt and vanilla until thick and white.
4. Banana inserted into the yolk mixture alternately with the earlier trigu and sidikit butter milk mixture gradually, stirring gently until blended.
5. Enter the raisins and stir again until evenly distributed.
6. 5 cm in diameter mold greased and fill with batter and then averaged.
7. Bake in hot oven until done and remove from the mold and chill.

Potato cake salver

A. Materials Required Between Others:

1. Coconut milk = 7 cups
2. Granulated sugar = 2.5 cups
3. Wheat starch = 2.5 cups
4. Potatoes are mashed = 4 cups
5. Salt = to taste
6. Green food coloring = sufficiently
7. Yellow food coloring = sufficiently

B. By Cooking Method Guide Gradual That is:

1. Coconut milk, sugar, salt and starch are mixed and stir until smooth once.
2. Mash until incorporated and smooth filter
3. Kusus layer-a layer in a square box mold that has spread with oil.

Croquette potato cake

A. Materials Required Between Others:

1. White water = 100 cc
2. Wheat flour = 100 gr
3. Margarine = 4 tablespoons / tbs
4. Chicken egg yolk = 2 pieces
5. = To taste cooking oil
6. Steamed potatoes crushed = 500 grams

B. Materials Cakes To Content Other Required Between:

1. Diced carrots are small = 4 pieces
2. Green onion chopped fine = 2 stalks
3. Celery leaves chopped fine = 2 stalks
4. Chopped meat = 150 gr
5. Pepper smooth = 1 tsp / tsp
6. Wheat bread = 100 grams
7. Red onions that have been mashed = 6 cloves
8. Garlic already = 3 cloves crushed
9. Chicken egg = 2 points
10. Salt = to taste

C. By Cooking Method Guide Gradual That is:

1. Who have subtle seasoning saute.
2. Enter mince, enter the water to dry
3. Then enter the carrots until smooth
4. Enter the leeks and celery leaf stirred until smooth, then let the small fire briefly
5. Boiling water and margarine and enter the flour and stir until dull, or not sticking to the pan.
6. Add salt and pepper, raise, stir until cool
7. Enter the potatoes that have been pulverized, then egg yolks, then stir until smooth.
8. Dough that has been blended in the form of round and put the dough in the middle of the content.
9. Add to beaten eggs and roll overthrown in bread flour or bread flour.
10. Fry in hot oil until cooked.

Kue lumpur kentang

A. Materials Required Between Others:

1. Potatoes that have been boiled and crushed = 250 gr
2. Wheat flour = 250 grams
3. Granulated sugar = 150 grams
4. Salt = to taste
5. Vanilla = sufficiently
6. Raisin = 50 grams
7. = Coconut milk coconut 1 / 2 cup
8. Have liquid butter = 50 grams

B. By Cooking Method Guide Gradual That is:

1. Beaten egg, whipped with sugar and vanilla until the rising swells.
2. Enter the melted butter and stir until blended.
3. Enter trigu flour, potatoes and coconut milk. Stir again until smooth.
4. Bake the dough in the mold bikang way until cooked.

Cakes Bingka

A. Materials Required Between Others:

1. Granulated sugar = 250 grams
2. Chicken egg = 3 pieces
3. Flour trigu = 75 grams
4. Pandan leaf = 1 sheet
5. Santan = 1 liter or 1000 milli-liter
6. Vanilla / Vanilla = half a teaspoon / tsp
7. Salt = half a teaspoon / tsp
8. Boiled potatoes, peeled and softened = 250 grams

B. By Cooking Method Guide Gradual That is:

1. Coconut milk is boiled in a small fire along with salt, pandan leaf and vanilla to boiling and lift, strain and chill. Try remaining coconut milk about 600 ml
2. Granulated sugar and beaten egg, beat until half inflate
3. Then enter the potatoes are mushy / soft inside with flour and stir to mix.
4. Coconut milk mixed with egg-potato mixture and stir until smooth.
5. Remove the molds that have been covered by the butter on the Cover a baking sheet.
6. Pour the batter and put into the oven to bake in 180 degree Celsius temperature 45 minutes.

Lontong Lebaran

A. Materials Required To Make Lontong Namely:

1. = selongsongan banana leaves to taste
2. stick sufficiently clean =
3. enough clean water =
4. rice = 0.5 kg / 500 grams

B. Cooking Guide Lontong The Gradual is:

1. Form of banana leaf into a long oval shape with a diameter of approximately 4 cm and the leaves are smooth to the outside.
2. Pin selongsongan one end with a piece of banana leaf to stick, locked. Other end to enter aronan rice.
3. Rinse rice with water.
4. Enter the rice into a pan of clean water until the water surface over a segment of the finger from the surface of rice.
5. Cook the rice over medium heat about 10 to 15 minutes until a aron / aronan and lift.
6. Enter aronan rice was 3 or 4 tablespoons into a banana leaf which was formed earlier, and then pinned open end with a clean piece of stick.
7. Fill a saucepan of water to as many as half the length of the pan and boil the water.
8. Enter lontong longsongan completed aronan into a long pan vertically and cook for about 1.5 to 2 hours. Lontong during cooking should be kept under water, add if not during cooking.
9. Once cooked up and put in a dry place, wait until cool.
10. When served, open lontongnya then cut into pieces 2 cm thick. Combine with vegetables or seasonings to taste you.

Additional lontong:
- Lontong hold for two days if stored properly or put into the refrigerator.
- Lontong not have to use a roll of banana leaves. Could use a heat resistant plastic dilubang holes.

Sesame Rice

A. Materials Required Between Others:

1. Rice = 1 cup
2. Water = 2 cup
3. Already fried sesame = 1 cup
4. Butter / vegetable oil 1 tablespoon =
5. Salt = to taste

B. By Cooking Method Guide Gradual That is:

1. Boil water, butter / cooking oil and salt.
2. Enter the rice and simmer about 2 minutes or less then reduce the heat and leave to mature.
3. Once cooked, lift and let the pan 5 to 10 minutes.
4. Remove and padatkan in the hollow area in Tangah then pour on a plate
5. Sprinkle with sesame fried and if necessary add the grated cheese and white sauce.

Nasi langgi

A. Materials Required Between Others:

1. Rice = About a bowl
2. Coconut milk = 6 bowl
3. Garlic = 1 clove
4. = Onion 6 cloves
5. Laurel leaves = 2
6. Lemongrass / Serai = 1 bar
7. Galangal / lengkoas = 1 piece

B. By Cooking Method Guide Gradual That is:

1. Rice cooked like ordinary rice cooking, but the water used is coconut milk and spices on top of already mashed before.
2. Cook until done and lift.

Nasi Kuning

A. Materials Required Between Others:

1. Rice = 1 kg
2. Rice Ketan = 1 Ons
3. Lime leaf = 2 pages
4. Water = grated turmeric to taste
6. Mesoyi = 1 segment finger
7. Yellow rice seasoning the finished and ready to use = to taste
8. Coconut milk = 1 point
9. Garem = sufficiently fit your taste

B. By Cooking Method Guide Gradual That is:

1. Cook the rice yellow rice as usual but arinya use coconut water and other spices.
2. Before entering wait coconut rice to boil out the oil.

Sambal Ebi

A. Materials Required To Make Sambal Ebi / Sambel Ebi Namely:

1. ebi / shrimp dry = setangah pounds
2. Salt = to taste
3. = sugar to taste
4. thinly sliced garlic cloves = 5
5. cayenne pepper = 25 points

B. Cooking Guide Sambal Ebi / Sambel Ebi In Graduated wit:

1. ebi fry until cooked
2. puree or ulek with chili, garlic, sugar and salt
3. stir until evenly

Bajigur

A. Materials Required To Make Bajigur Namely:

1. pandanus leaf = 2
2. Salt = to taste
3. slices of bread = sufficiently
4. coffee powder 2 tablespoons =
5. granulated sugar = 125 grams
6. Javanese sugar = 250 grams
7. and fro = 150 grams
8. coconut milk = 800 ml
9. water = 350 ml

B. Cooking Guide Bajigur The Gradual is:

1. Javanese sugar mix, sugar, salt, pandan leaves and water
2. simmer until completely removed and boiled and filtered
3. apart fro each into two parts
4. enter into kolangkaling coconut milk and sugar mixture
5. bring to a boil again until the back and kalingnya mateng
6. served in a cup or glass with a piece of bread and a little coffee powder

Additional:
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Bandrek

Material:

* 600 ml water
* 100 gr sugar palm
* 100 gr ginger, peeled and burned and crushed
* 2 pieces of pandan leaves, shredded.
* 3 pieces of cloves
* 200 gr young coconut kerokan
* 1 / 2 teaspoon salt
* 1 cinnamon stick
* 1 teaspoon coffee

How to make:

1. Boil water, ginger, pandan and cloves until the water was hot.
2. Then enter the palm sugar.
3. Cook until the sugar has dissolved, add the salt.
4. Mix well then strain.
5. Serve with young coconut.

For 2 cups