Gulai Toco

• Tempe
• Tofu
• Rimbang = leunca
• Beans
• Coconut milk (coconut juice)
• Shrimp, can be replaced with fried swordfish
• Cooking oil
• 1 tablespoon margarine
• Taoco
• Petai

the spice in the blend:

• Onion
• Garlic
• Shrimp dry, brewed hot water & drained
• Ginger
• Salt to taste

Other spices:

• Leaf greetings
• Serai crushed
• Galangal crushed
• Air acid replacement belimbing wuluh Java

Ways:

• Cut out the box & tempeh, fried until done set aside.
• Clean Rimbang / leunca, round slices of green chili, cut beans menyerong, peeled shrimp.
• Heat oil + margarine, stir-fry seasoning & herbs fine until fragrant.
• Add chopped green chilies, petai, stir taoco.
• Add Rimbang / leunca, shrimp. Then enter the beans, stir-fry until the vegetables wilt.
• Then enter know tempeh and coconut stir well & taste. Cook over medium heat until the spices seep and all the ingredients are cooked.

Gulai Rabuang

• Bamboo Shoots buds ½
• Coconut ½

• 3 pieces of red onion
• Turmeric ½ RSJ
• 2 cloves garlic
• 1 slice of Laos
• Red chilies 1 tablespoon minced
• Leaves turmeric ½ sheet
• Ginger ½ RSJ
• Asam Kandis 1 fruit
• * ½ teaspoon salt

How to Make:

• Bamboo Shoots cut a small square (1cm) washed, soaked in a pan
• Closed for 2 days until the acid, drained.
• Coconut grated coconut and spent as much as 4 cups.
• Finely ground spices except turmeric and tamarind leaves Kandis.
• Coconut milk boiled with spices, stirring frequently.
• Bamboo Shoots entered the drained and cooked until
• Mature.

NB: Can also added with Chicken Eggs that have been boiled

Gulai Jariang ( Jengkol )

• 500 gr old jengkol, peeled, boiled until tender .
• Thick coconut milk 300 cc.
• 2 stalks lemongrass, crushed.
• 5 sheets of lime leaves.
• 1 turmeric leaves.
• 1 tablespoon salt.
• Kandis 4 fruit acids.
• To reduce the odor is not pleasant old jengkol boiled with water mixed with ash kitchen.

Spices are blended:

• red onion.
• 6 pieces of red chillies.
• 1 segment ginger.
• 1 vertebra turmeric.
• 1 segment galangal.
• 3 cloves garlic.
• 2 tsp salt.

How to make:

• Halve jengkol into 2, set aside.
• Mix coconut milk with herbs finely, add lemon grass, lime leaves, turmeric leaves, salt, and acid Kandis, bring to a boil.
• Enter jengkol and cook until thickened.
• Good luck ... ....

Gulai Pangek Ikan

• 1 fish fillet / fish Mastongkol, which was wrote, according to taste Cut
• 3 red onions, thinly sliced
• 2 cm galangal, crushed
• 1 turmeric leaves, bound
• Chilli sauce 6 whole
• Kandis tamarind 2
• 1 teaspoon salt
• 1 tsp sugar
• 500 l of coconut milk 1 / 2 coconut
• 2 stalks basil, pick the leaves and bud
• 1 / 4 tsp lemon juice
• 3 tablespoons oil for sauteing

Subtle seasoning:

• 6 red onions
• 3 cloves garlic
• 4 cloves pecans, roasted
• 1 cm ginger
• 2 cm turmeric, roasted
• 1 / 2 tsp pepper

How to make:

• Marinate the fish with 1 / 2 teaspoon salt and 1 teaspoon lemon juice. Let stand 10 minutes.
• Heat the oil. Saute onion, fine herbs, galangal, turmeric leaf and cayenne pepper until fragrant.
• Enter the coconut milk, tamarind Kandis, salt and sugar. Cook until boiling.
• Add the fish tengiri. Cook until cooked. Enter basil and lemon juice nipir. Cook until thick.

NB: In addition to fish, we can also use beef.

Gulai Kambing

• 500 gr lamb, cut into pieces
• 3 cloves
• 1 piece of cinnamon
• 1 lemongrassi, crushed
• 2 bay leaves
• 2 pieces of orange leaves
• 150 ml coconut milk
• Cooking oil for sauteing

Subtle Seasonings :

• 8 spring onions
• 5 cloves garlic
• 1 cm ginger
• 2 cm galangal
• 3 egg pecan
• 1 / 2 tsp turmeric powder
• 1 / 2 teaspoon cardamom powder
• 6 pieces of red chilli
• 2 teaspoons coriander
• 1 teaspoon ground cumin
• 1 / 2 teaspoon pepper
• 2 teaspoons salt (optional)

How to make:

• Sauteed soft spices, lemon grass, bay leaves, lime leaves until fragrant.
• Enter the flesh. Stir until the color changes.
• Pour in coconut milk and other ingredients, stirring until thickened.
• Serve with fried onions.

Gulai Usus Sapi

200 gr beef intestines, clean
String / rope to tie
7 grains duck eggs, beaten off
240 gr egg tofu and blend with a fork
100 gr minced shrimp
1 tablespoon chopped green onion
2 stalks lemon grass, crushed
tamarind 4-5
1 turmeric leaf sheets
4 pieces of orange leaves
750 ml coconut milk from coconuts 1
Salt and pepper to taste
Oil for sauteing


How to make:

• Cow intestines Potong2 size 20-30 cm. Tap-tap and clean out the contents, cucui under running water (tap), tie one end with a rope / string.
• Stir know, chopped shrimp, egg, scallions, salt and pepper. Add 2 tablespoons of the spice is blended, mix well.
• Put it in a piece of intestine to 3 / 4 full, tie back end.
• Cook the water in a separate saucepan until boiling. Enter the intestine that have been filled into the pan, boil until tender (about 30 minutes). Remove and drain.
• Heat oil in a skillet, put delicate spices, lemongrass, turmeric leaf and lime leaves, stir-fry until harum.Masukkan coconut milk and salt and pepper. Stir until boiling.
• Cut the intestinal contents, put in curry sauce, cook until the flavor is absorbed and a bit greasy coconut milk, Host ..

Dendeng Balado

• 1 pound thinly sliced beef rather wide
• 3 pieces of lime in the water grab
• 1 tsp salt or according to taste
• 2-3 cloves garlic, finely
• 1 piece of ginger in puree
• 100 grams of crushed red chili
• 100 grams onion roughly sliced
• ½ teaspoon salt
• 5 tablespoons coconut milk

How to Make:

• Meat marinated with all the ingredients for a ¼ to ½ hour. Dry in the sun until dry and then fried
• Saute onion until yellow, input chili when it's cooked, add coconut milk.
• This balado spices can be mixed directly with dendengnya or poured over the beef jerky.

Gulai Paku (Pakis)

• ½ kg young frond weeded sudh
• 750 cc liquid milk from coconuts 2 ½
• 200 gr shrimp, peeled
• 1 stalk lemongrass, crushed
• 2 cm galangal, crushed
• 3 fruit acids Kandis
• 30 pieces of basil leaves or basil leaves

Blend:

• 1 ounce of red pepper
• 10 pieces of red onion
• 3 cloves garlic
• 2 cm turmeric
• 2 cm ginger
• Salt to taste

How to make:

• Wash frond that had weeded, drain.
• Boil coconut milk with all of the following spices shrimp,
• Stir coconut in order not to break.
• Enter frond, waiting to boil once again, the input
• Thick coconut milk. Cook until coconut oily, lift.

Gulai Masin Ikan Tongkol

• 1-kg swordfish
• 2 pieces of lemon, take the water
• 750 cc santan from 1 ½ coconuts
• 10 pieces of red chillies, halved, seeded
• 8 pieces of red onion, thinly sliced
• 3 cloves garlic, sliced
• 2 stalks lemon grass, crushed
• 2 bay leaves
• 2 lime leaves
• 10 fruits vegetables star fruit (can be replaced with green tomatoes)
• 30 pieces of basil leaves (can be replaced with basil leaves)

Blend:

• 2 cm ginger
• 3 cm turmeric
• 2 cm galangal (a crushed)
• Salt to taste

How to Make:

• wash, then cut into pieces according to the taste. Marinate with lime juice and salt, set aside temporarily.
• In a saucepan, except the star fruit and vegetables and sweet basil leaves, mixed
• Be a whole spices, cook until the coconut milk to boil (do not forget
• Flip-flops in order not to break coconut milk)
• Enter the star fruit slices of fish and vegetables. Wait until the boiling
• Again, the new input basil leaves.
• Reduce the heat and cook until slightly greasy coconut, lift.

Gulai Tunjang

• 1 piece of foot cow / buffalo
• 4 cups coconut milk from a coconut
• 1 turmeric leaf sheets
• 2 lmbar lime leaves
• Kandis tamarind 2
• 1 stalk lemongrass

Blend:

• 1 ounce of red pepper
• 10 pieces of red onion
• 5 cloves garlic
• 6 candle nut
• 1 cm turmeric
• 2 cm galangal
• Salt to taste

How to make:

• Clean the beef leg, cut into pieces, and boil until tender.
• Remove the bones and cut the kikil.
• Boil coconut milk with other spices, input
• Pieces kikil and cook until milk thickens and the oil issue.

Gulai Banak (Otak)

• 1 piece of beef or buffalo brain
• 10 leaves mangkokan (footprint leman)
• 1 stalk lemongrass
• Turmeric 1 bay leaves
• 2 pieces of acid Kandis
• 2 lime leaves
• 750 cc coconut milk from coconuts 1
• Blend:
• 15 pieces of red pepper curls
• 12 spring onions
• 3 cm turmeric
• 2 cm ginger
• 2 cm galangal

How to make:

• Cut mangkokan leaves smooth, then knead
• with 1 tablespoon salt. Let stand for minutes, then wash clean,
• drain.
• Bring the water, enter the brain into it for 5 minutes,
• and lift. Dispose epidermis and blood veins.
• After a clean cut of the dice.
• Combine the coconut milk with spices, cook until
• boil while stirring occasionally.
• Enter mangkokan leaves. Allow it to leaf
• withered, the new entries of the brain. After the milk boils again
• newly appointed and serving.

Rendang Ayam

• 1 ½ pounds of chicken, not too young
• 12 cups coconut milk from coconuts 3
• Kandis tamarind 2
• 1 stalk lemongrass, in
• 1 turmeric leaf sheets
• 2 lime leaves
• Salt to taste

Spices are blended:

• 1 ounce of red pepper
• 15 pieces of red onion
• 6 cloves garlic
• 5 candle nut
• 2 cm ginger
• 3 cm laos (which need not be crushed, just in keprak only)

How to make:

• Chicken cut into pieces. Except for the back, other parts
• should be wound with cotton thread so that can not be separated meat
• when cooked.
• In a pan: boil coconut milk with spices are blended plus leaves and Kandis acid.
• Stir constantly, until thickened to santannya not broken. When it started out of oil, inputs chicken pieces.
• Stir and cook on medium heat. If you want to be discolored, reduce the heat.