BAJIGUR
MATERIALS:
1 tablespoon granulated sugar
1 pandan leaf
25 kolang forth fruit seeds
4 teaspoons of coffee
4 tablespoons brown sugar
4 1/2 cup coconut milk
salt to taste

HOW TO:
- Wash fruit thoroughly kolang forth then boiled and do not forget sliced ​​into small pieces
- Boil milk with sugar, salt and pandan leaves
- If the coffee is boiling enter, and immediately remove from the fire, then strain
- All the ingredients enter in a bowl, and pour the bajigur (the cooking water)

Once done try to taste, whether good? Do not say yes ... not good appreciate homemade, but if it feels less stable we can tamper with the composition and ingredients, or ask the experts.

SATE MARANGGI 
MATERIALS :900 gr beef has a part in the5 tablespoons soy sauce to bind the meat150 grams of brown sugar , finely chopped8-10 tablespoons soy sauce tomato pickles to complement25 fruit skewers 


FINE HERBS :10-12 cloves of garlic15-18 red onions2 tbsp coriander , roasted1 ½ - 2 tsp salt2 ½ -3 tablespoons tamarind water ( condensed )TOMATO PICKLES :2 red tomatoes , sliced4 red onions , slicedChilies 6-8 black pepper , sliced1 ½ tbsp vinegar 5 %HOW TO COOK :Cut beef into cubes 1 ½ - 2 cm . Mix the brown sugar , soy sauce and spices and stir well . Let stand 30-60 minutes to allow the flavors to infuse. ( More padded if lodged in the refrigerator 1 night )Skewer 4-5 pieces of meat in every skewer . Grilled over coals or on a grill satay marinade while smeared . Turn them until cooked satay . Try satay cooked , but not dried .Pickled Tomatoes : mixed peppers , tomato and onion slices , pour the vinegar and stir well. Serve with satay sauce to complement .Satay can be served with rice or rice cake .

EMPAL GELOMBANG
 
ingredients:
• 300 grams of beef liver, boiled cooked, cut into 2 cm
• 300 grams of beef rendang, cut into 2 cm
• 300 grams of beef brisket, cut into 2 cm
• 2 liters of water
• ½ coconut, finely grated, toasted and crushed
• 3 cm galangal, crushed
• 3 stalks lemongrass, crushed
• 2 tbsp salt
• 2 teaspoon pepper
• 1 tsp vinegar

Complement:
• 1 lemon, cut into pieces
• 5 pieces of rice cake, cut into pieces
• prawn crackers

Subtle Seasonings:
• 8 red onions
• 3 cloves of garlic
• 3 cm turmeric
• 3 eggs hazelnut

How to Make:
1. Boil both types of meat until cooked. Measure the broth 1.5 L
2. Spices fried with ginger, lemon grass and bay leaves until fragrant
3. Pour in broth, salt, pepper, and vinegar. Cook until the flavors to infuse.
4. Finally add the toasted coconut shavings. Let the moment and lift
5. Set in a bowl of rice cake. Pour the sauce and meat.6. Serve hot with fried shrimp crackers and lime juice

BATAGOR
Material batagor :
    5 pieces of tofu
    100 grams of peeled shrimp , finely chopped
    50 ounces chicken meat , finely chopped
    1 egg , beaten off
    3 tbsp cornflour
    1/2 teaspoon pepper
    1 tsp salt
    1 tsp sesame oil
    2 scallions , thinly sliced
    Taste cooking oil for frying 

Batagor coating material ( mix ) :
    Btr 1 egg , beaten off
    50 g of wheat
    100 ml of waterBatagor sauce ingredients :
    100 ml boiled water
    1 tsp vinegar cookBatagor peanut sauce :
    2 tbsp fried peanuts
    2 pieces of red chili fries
    2 cloves of garlic
    1 tsp sugar
    1 tsp saltHow to make batagor :
    Cut the know into a triangular shape , scrape the middle out to the sunken
    Puree part know the results scrape out the middle section was then mixed with chicken , shrimp , and other materials . Stir until smooth .
    Fill the center of the dough out with tofu, chicken , and shrimp until the surface is covered .
    Steamed out for 20 minutes until cooked , then remove and let cool
    Dip dye out the dough , then fried in hot oil over medium heat until cooked yellow
    Remove and drain
    Make chili vinegar mix by way of water, vinegar , and spices . Stir until smooth    Batagor Serve warm with a splash of vinegar sauce