Recipes and how to make Sroto Sokaraja

Sroto Sokaraja

Recipe Soto or in the future I call a recipe Sroto is a traditional dish of Sokaraja region. Sokaraja is actually only a small town in Central Java, precisely approximately 8 km to the east of Purwokerto. But even though only the town's small town has a popular culinary icon. Arguably the delicacy of Soto soup commonly known as Sroto has been famous until the entire region of Indonesia.

Sroto can actually be served either with chicken or beef meat. The difference is on his curse. For chicken Sroto, the gravy used is a chicken broth with little turmeric content so that the color is yellowish clear. But I was a bit of a sneak peek not because of the famous Sroto gravy in the archipelago. The Sroto of the recipe of the other Soto area is ketupat and chili sauce.

We are grateful that we live in the modern world. Traditional Indonesian recipes that we used to be unimaginable can cook it nowadays very easy to find. Therefore I am proud to post a recipe Sroto that is said to be very loved by many people. Let us prepress

Sroto is very suitable to be eaten during cold air. The content content is also very complete. Moreover, the savory chili sauce. Steady.

THE INGREDIENTS:

• 1 chicken tail, divided into four pieces
• 3000 Mili liters of mineral water
• 2 Salam leaves
• 4 centi meter Lengkuas, which has been
• 4 tsp fine salt
• 6 tbsp vegetable oil later used when sautling
• 2 stems of scallion, which has been roughly sliced
• Vegetable oil for frying

FINE MATERIALS:

• 6 candlenut grains, which have been roasted
• 4 cloves garlic
• 1 teaspoon pepper granules
• 2 centi meters fresh ginger
• 2 teaspoons fine salt

INGREDIENTS FOR THE CONTENTS:

• 200 gram sprouts, which are already clean
• 100 grams of dried suun, soaked first until tender. Leave the water down and cut into pieces
• 4 boiled chicken eggs, remove cut-cut shell
• 100 grams of fried peanuts
• 100 gram Potato chips
• 4 tablespoons fried shallots
• 2 tablespoons of celery that has been finely chopped
• 2 lime juice

PEANUT SAUCE INGREDIENTS:

• 200 Mili liter ripe water
• 20 Red cayenne pepper, boiled first and then mashed
• 100 grams of fried peanuts, which have been mashed
• 4 tbsp sweet soy sauce

HOW TO COOK:

1. Chicken with seasoning salt, greetings and galangal...
2. Pick up the chicken, let the water down. Split the heat by approximately two liters
3. All spices are stir-fried together with green onions until fragrant
4. Add to the broth, cook using small flames until boiling. Lift.
5. Set the fill material on the bowl. Add the chicken Uwiran.
6. Pour hot broth. Serve with complementary and peanut sauce

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How To Cooking Coto Makassar

Coto Makassar

Indonesia has a variety of special dishes and has a variety of flavors that make the tongue of culinary lovers satisfied with the taste. All Indonesian culinary dishes have their own distinctive taste from Sabang to Merauke, like Coto Makassar.

Coto Makassar is a typical Makassar dish that is so delicious, with the delicious gravy from the coto, and has a very tempting aroma to your nose to taste it.

This time I will share the Makassar Coto recipe which I changed a little to satisfy your tongue.

INGREDIENTS

• 1 kg of beef
• 5 lemongrass stems
• 2,000 ml of white rice washing water
• 5 bay leaves
• 3 tablespoons of cooking oil
• 250 grams of peanuts
• 5 cm ginger
• 1 galangal segment

SOFTENED SEASONING

• 10 cloves of garlic
• 8 pieces of toasted hazelnut
• 1 sendo eats coriander roast
• 1 teaspoon roasted cumin
• 1 teaspoon pepper granules
• 1 teaspoon of salt

SUPPLEMENTARY MATERIAL

• Fried celery shallots
• Sliced leeks

HOW TO MAKE A GOOD AND DELICIOUS COTO MAKASSAR HOW TO PREPARE MATERIALS AND SPEEDS 

• The first step you must take is to wash the beef that you have prepared. Sowing lemongrass stems.
• Then fry the peanuts. If so, mash and puree.
• Gushing ginger and galangal.
• Blend all of the herbs that have been mentioned as above. To get smoother results, you can smooth the seasoning by using a blender.

HOW TO MAKE COTO MAKASSAR

1. If all the ingredients and seasonings are ready, then you can process them directly.
2. Prepare a saucepan on the stove.
3. Then boil the beef using rice washing water along with langkuas, ginger, bay leaves and lemongrass which have been crushed.
4. Boil all ingredients until the meat becomes tender. When the meat is tender or soft, you can immediately cut it into cubes. If so, drain. Don't throw the cooking water or broth out earlier.
5. Prepare a cooking pan on the stove with 3 tablespoons of vegetable oil added. Let the cooking oil heat up. After heat, add the spices that are mashed and sauteed until cooked or give off a fragrant aroma. After the spices are fragrant and cooked, you can turn off the stove and put the seasoning stir in the broth.
6. Reheat the broth. Add the fried peanuts that you puree. Mix well and boil until boiling. If so, you can turn off the stove.

ADVICE FOR PRESENTATION

• Prepare a serving bowl.
• Then add the leeks and celery slices, along with a little salt.
• Put in chunks of meat.
• Pour the broth into a serving bowl that you have prepared.
• Then, sprinkle on top with fried shallots.
• For more delicious results, you can add soy sauce and lime juice.
• Eat this Makassar coto in a warm state to make it more delicious.

TIPS MAKE COTO MAKASSAR

• To make the meat tender more quickly, you'll use presto.
•  If you add innards such as for example the heart, liver and others, then you should boil it in a separate place with meat stew using plain water.
• Thus the recipe and the way to form coto Makassar.
• Enjoy and don't forget to share or share this recipe with your friends.

~Greetings kitchen~

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SATE LILIT TYPICAL OF BALI ISLAND

SATE LILIT TYPICAL OF BALI ISLAND

THE INGREDIENTS

• 3 shallots, peeled and sliced (1/2 cups)
• 3 cloves garlic, peeled and sliced
• 2 Thai chili or Serrano, sliced
• 2 teaspoons chopped fresh ginger
• 1/2 teaspoons turmeric powder
• 5 Macadamia Nuts
• 2 teaspoons coriander
• 1/2 teaspoons black pepper
• 1 teaspoon shrimp paste or anchovy pasta or 1 tablespoon of Asian fish sauce
• 1/2 teaspoons salt, or taste
• 1 1/2 tablespoons vegetable oil
• 12 ounce fresh white fish fillet without bones, such as snapper, mahi-mahi, bass or catfish
• 1/2 pounds of shrimp, peeled and distributed
• 1/4 Cups coconut milk
• 1 tablespoon fresh lime juice, or taste
• 2 leaves lime juice, cut into thin strips (or 1/2 teaspoons of lime peel)
• 4 teaspoons pink sugar
• 24 stalk lemongrass, leaves and roots trimmed, each about 7 inches in length

Preparation

• Prepare seasoning paste. In food processors, milled finely onion, garlic, chili, ginger, turmeric, macadamia nuts, coriander, pepper, shrimp or anchovy pasta (if using fish sauce, add in step 2) and salt. Heat oil in a frying pan. Stir this mixture over medium heat until dark and fragrant, 6 to 8 minutes. Move to the bowl, and let it cool.

• Prepare the fish mousse. Puree fish and shrimp in a food processor. Add seasoning paste, and puree. Works in coconut milk, lime juice, citrus leaves and sugar. Taste the seasoning mixture, add salt or lime juice to taste. It should be very experienced. Chill the mixture for 2 hours.

• Moisten your hands lightly. Take about 3 tablespoons mixed mousse in one hand, and print into a rounded part of the lemongrass stalk about 3 inches long). Repeat with the rest of the trunk. Place the satay so on a plate lined with plastic wrap. Cover with more plastic wrap.

• Heat the grill until high. Brush and grate oil. Bake a sate until the mousse is tanned and ripe for 3 to 4 minutes. If the fish mixture sticks in the grated, use a metal spatula to change the satay. Serve at once.

NUTRITION INFORMATION

Nutritional analysis per serving (8 servings)

475 calories; 11 grams of fat; 3 grams of saturated fats; 0 grams of trans fats; 4 grams of monounsaturated fats; 2 grams of polyunsaturated fats; 20 grams of carbohydrates; 1 gram of dietary fiber; 2 grams of sugar; 73 grams of protein; 525 milligrams of sodium;

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