BIR PLETOX BETAWI

Ingredients for Making Beer pletok :

    2 Liter Water
    350 grams of ginger , crushed / mashed
    6 items Cloves
    5 cm Cinnamon
    3 cardamom seeds
    5 lemongrass stem / cerebellum , crushed / mashed
    25 gr wood cup
    1/2 grains of nutmeg , crushed / mashed
    500 gr sugar
    salt to taste  



Beer pletok Typical BetawiHow to Make Beer pletok Typical Betawi Efficacious Warm and Healthy :

    Mix together the sugar water into the pan .
    Add ginger , and boil using medium heat until boiling and the sugar dissolves completely .
    Add sugar and ginger into a solution of the wooden cup , stir until blended .
    Add cloves , cinnamon , cardamom and nutmeg are crushed .
    Enter the crushed stalks lemongrass , continue cooking over low heat until the aroma wafted out    rempahnya , this process takes approximately 1 hour .
    If it is enough lift , strain and serve in cold weather .
    Notes and Tips in Making Beer pletok Typical Betawi :
    Let stand overnight pletok beer stew , to get a sharper aroma of spices , then filtered .
    Choose white sugar to produce a clean pletok good beer .


    Hmmm pletok ready to enjoy beer without having drunk but healthy ? Good luck and be creative .!Hmmm pletok ready to enjoy beer without having drunk but healthy ? Good luck and be creative .

                                                                                       NASI ULAM

                    

Ingredients:

     400 grams of white rice
     150 grams young coconut, grated coarse
     3 tablespoons of cooking oil

Pulverized material:

     4 cloves of garlic
     3 pieces of cayenne pepper
     50 grams of dried shrimp, soaked briefly
     1 tablespoon coriander
     ½ tsp pepper
     1 ½ tsp salt

Supplementary Material:
     omelet, sliced ​​thin
     cucumber, cut into pieces
     basil
     fried onions

How to Make:

     Toasted coconut until dry and browned, remove from heat and puree.
     Saute ground spices until fragrant. Enter toasted coconut and rice, seasoning mix until absorbed.
     Lift and serve to complement.

SATE ASEM BETAWI

ingredients:
     500 grams of meat has, cut the size of 2 x 2 x 1 cm
     ½ btr toasted coconut shavings to dry, finely crushed
     1 tbsp tamarind water
     skewer

 



Blend the spices:
     4 pcs red chili
     2 lemongrass stalk, white part
     1 tsp shrimp paste
     1 tsp pepper
     2 tbsp fried onions
     50 grams of brown sugar
     ½ tsp salt

How to make:

     Mix the pieces of meat with spices, roasted coconut, tamarind solutions, knead and set aside.
     Puncture satay skewers with about 5 pieces of meat in a single puncture, grilled over coals until done.
     Serve !!



 
     Puncture satay skewers with about 5 pieces of meat in a single puncture, grilled over coals until done.

KERAK TELUR BETAWI

ingredients:

     ½ coconut and a half old, peeled, grated
     100 g of coconut pulp
     100 g of flour sago palm
     ¼ tsp salt


     250 g brown sugar, grated

How to make:

     Mix the grated coconut, coconut pulp, corn starch, and salt. Stir until blended.
     Heat a small frying pan, diameter 12 cm above the fire.
     Put 1-2 tablespoons in it while averaging until thin. Cook until dry and overcooked.
     Sprinkle the surface with brown sugar. Fold the two. Lift. Serve. Good luck.

SAYUR GABUS PUCUNG

ingredients:

     500 g of fish cork,
     1 tbsp lemon juice
     ½ tsp salt
     3 tablespoons cooking oil
     2 stalk of green onion, sliced ​​1 cm
     3 pcs gombong cayenne pepper, sliced ​​1 cm
     2 pcs salam leaves
     2 cm galangal, crushed
     1 cm ginger, crushed
     ½ tsp sugar
     ¼ tsp seasoning

Spices that are:

     5 spring onions
     3 cloves of garlic
     ½ tsp pepper
     3 pcs heron / kluwek

How to Make:

     Clean the fish belly cork, leather scales thoroughly, then cut into two parts in the middle of the fish body.
     Marinate the fish with salt and lime juice. Let stand for 15 minutes, then wash.
     Saute the spices that have been mashed, add bay leaves, galangal, and ginger.
     Cook until fragrant. Enter the cayenne pepper, stir briefly. Add water, cook until boiling.
     Put the fish, and cook until slightly thickened sauce.
     Serve with a sprinkling of Cork Pucung green onion slices.