Kepiting Asam Pedas

> Crab meat has definitely become one of our favourites, this time was tried by us the variation of cooking of crab meat from the expert cooked us, Rudy Choiruddin


The source: Rudy Choiruddin

Ingredients:
3 very big crabs 4 cm lengkoas, bruised
4 rods of the leek, dirajang
2 citrus fruits nipis, took his water
1 stick of lemon grass
2 sheets of the citrus fruit leaves
500 ml water
1 tablespoon of fish soy sauce
1 teaspoon of salt
50 ml cooking oil

The spice that was refined:
12 red chillis
5 shallots
50 gram the white canary

Cooking instructions:
1. Boil the crab.
2. Open his coconut shell cleaned gills and the piece became 4 parts.
3. Boil water, put the spice that was refined, the crab and salt.
4. Stir-fry lengkoas, lemon grass and the citrus fruit leaves with cooking oil through to fragrant.
5. Put fish soy sauce and the leek, stir-fry for a moment, adopted.
6. Put tumisan in rebusan the crab.
7. Smaller fire as far as the spice absorbed.
8. Before being appointed put the orange juice.
9. Served warm.More detail.......

Soto Tangkar

> Really typical Betawi this had the fragrant aroma, that increased the spirit when dining

The source: the Selera Magazine
Presented To: 4 peoples

Ingredients:
2 litre water
500 gram ribs bones
250 gram undermined myopia
2 sheets of the bay leaf
1 stick of lemon grass, bruised
1/2 the item of the coconut, sangrai and refined
1 tamarind eye
8 belimbing wuluh, the crack became 2 parts

The spice that was refined:
1 teaspoon of coriander
1/2 the teaspoon of caraway seeds
8 items of candlenuts
3 red chillis
8 shallots
4 garlic fangs
1 turmeric knuckle
1 part of ginger
1 part lengkuas
1 teaspoon of palm sugar
adequate Salt

Cooking instructions:
1. Boil ribs bones and undermined myopia through to soft.
2. Stir-fry the fine spice through to fragrant.
3. Put the bay leaf and lemon grass, stirred level. Poured inside rebusan ribs bones.
4. Put the coconut sangrai, the star fruit wuluh and the tamarind.
5. Cooked through to ripe and broth congealed.
6. Adopted and served warm.More detail.......

Udang Pedas

> Prawns that were processed with this hot spice, very delicious. Moreover the method of processing him then really was easy and practical.


The source: Yasa Boga, 1999, Really Indonesia

Ingredients:
350 gram prawns that was the size, discarded his head
100 gram lokio that has been cleaned
15 eyes petai, the crack 2
1 the tablespoon of the orange juice nipis
2 tablespoons of oil, to stir-fry

the spice was refined:
100 gram the red chilli
1 tomato, minced
5 shallots
2 garlics
1 teaspoon of salt

Cooking instructions:
1. stir-fryed the fine spice until ripe, put prawns, lokio and petai. Stirred until completely ripe, guarded lest riped.
2. Before being appointed put the orange juice nipis.
3. served warmMore detail.......