Table of Contents
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10 RECIPES FOR TRADITIONAL FOOD AND INNO IN GUNUNGKIDUL Compiler: scriptwriter: Suci , El isa cover design and layout : Paul ia, Dina i cover picture : Rizki
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R0ONDO ROYAL 1 02 03 04 05 06 07 08 09 10 This book contains recipes that are practical and easy to use in home kitchens. One of them is to use the different types of food around us and make them into different foods and drinks. To fill your spare time, you can try some of the following recipes and make them warm with your beloved family. INTRODUCTION Gudeg Recipe Rondo Royal Recipe Wedang Ginger Recipe Kencur Rice Recipe Gethuk Lindri Recipe Gatot Recipe Wedang Uwuh Recipe Turmeric Recipe Asem Sweet Tiwul Recipe Sweet Tempeh Benguk Recipe
Resep Donat Sate, Jajanan Anak Kekinian Yang Bisa Untuk Jualan
INGREDIENTS 1 kg young jackfruit 5 boiled chicken eggs, peeled 2 bay leaves 3 lime leaves 3 cm galangal, crushed 120 g dark brown Javanese sugar 1.5 liters medium coconut milk 500 ml thick coconut milk Cut the young jackfruit into cubes huge Boil fresh jackfruit in water or old coconut water until soft. Remove and drain the young jackfruit. Spices: Mix all the spices in a blender or pestle until smooth. Put the naka and the eggs in the pan. Pour coconut milk, add spices, bay leaves, lime leaves, galangal and brown sugar. Cook on medium heat until the spices are mellowed and the liquid is reduced. Pour the thick coconut milk. Cook on low flame until the milk is very low. Turn off the flame. Work the gudeg and add. 8 onions 5 cloves of garlic 5 garlic cloves 1 tablespoon coriander 1 piece of shrimp paste 1/4 teaspoon cumin 2 teaspoons salt HOW TO MEET R E S E P G U D E G A R E S E P G U D E G A PEOPLE Sambal Goreng Krecek Chicken Opor Sambal plow TOTAL : 101 MINUTES
R E S E P Rondo Royal Ingredients: How to make it : 250 grams of Cassava Tape 100 grams of Wheat Flour to taste Sugar to taste Water to taste Salt (a little) to taste Cooking Oil Clean the tape, throw more fibers. Then make it round. separated. Mix the flour, sugar, salt and water until the flour is dissolved. Insert the ribbon circle into the flour mixture so that all parts of the ribbon are covered with dough. Heat the oil and fry the dough until cooked and golden. Remove, the rondo royal aka fried is ready to eat. 02
WEDANG GINGER INGREDIENTS : 150 gr red ginger 200 gr brown sugar, well combed 2 lemon stalks 2 pandan leaves 1 cinnamon stick 1/2 tsp salt 500 ml water METHOD: Step 1 Wash the ginger in running water, brush the clean the branches and dry them with a towel or a clean cloth. Step 2 Roast the ginger until brown then mash it and wash the lemon, just remove the white part and mash it. Step 3 Put all the ingredients in a pot, pour in the water, then turn on the stove. Step 4 Boil until boiling, after boiling reduce the fire and cook again for 30 minutes until there is little water, turn off the oven, if you want to do it, pierce it first. 03
RICE KENCUR Soak the rice in hot water for at least 1 hour. Stir and cook until brown. Boil the water, kencur, ginger, palm sugar, sugar, salt, and pandan leaves until it boils and the sugar dissolves. Remove and let cool to room temperature. Then take the pandan leaves. Mix the roasted rice with the kencur, ginger, and enough boiling water of the kencur until smooth. Then pour the mixture into the rest of the kencur cooking water, stirring well. Then it’s ready to go. 5 tablespoons of rice, washed clean. 100 grams of kencur, finely chopped. 5 cm ginger, finely chopped 100 grams of palm sugar / Javanese sugar. 4 tbsp of sugar. pinch of salt. 3 pieces of pandan leaves, then done. 1 liter of water. Methodology 04
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Gethuk Lindri Recipe Ingredients: -20 ingredients -1 kg cassava, washed, cut into 4 cm -100 g of half old grated coconut, steamed -100 g sugar -3 tablespoons margarine -½ teaspoon vanilla extract -¾ teaspoon strawberry paste – ¾ tsp pandan pandan Method: Boil cassava in a hot pot until cooked, remove and put in a bowl. In hot conditions, mash the cassava until smooth and soft. Add the grated coconut, sugar, margarine and vanilla extract and blend until smooth. Divide the dough into 3 parts, add the strawberry paste and pandan paste to 1 part of the dough, make 1 part clean. Take a portion of the dough and put it in a getuk lindri mill/meat grinder. Process until the dough looks like noodles, cut to taste. Do the same with the rest of the dough. How To: Place the Getuk on a serving plate, add sprinkles on top of the Getuk. Keep working. 05
Gatot Ingredients Gaplek (dried cassava) – 500 grams Grated coconut – 150 grams Salt – to taste Sugar – to taste How to make it Soak the cassava for 1 night, discard the water and wash it white. Cut the washed cassava and simmer for 30 minutes. Mix grated coconut with a little salt, steam for 15 minutes. Roll gatot in steamed grated coconut, sprinkle with sugar to taste. Gatot cassava is ready. 06
Wedang Uwuh -700 ml water -40 grams of dry secang wood shavings -50 grams of rock sugar -6 cm of ginger, roasted and crushed -2 pieces of dried cinnamon leaves -3 pieces of dried coriander leaves -3 pieces of nutmeg leaves -10 cloves Ingredients : 1. Boil water and all ingredients on medium heat until boiling. Do this for 15 minutes. Lift up. 2. Serve warm, can be strained or served with stewed ingredients. 07
INSTRUCTIONS 1. Peel the turmeric and wash it clean. 2. Beat the sugar, using a whisk, mixer or grater. 3. Discard the contents of the tamarind. 4. Bring the water to a gentle boil, then add the crushed coriander, tamarind and salt. 5. Add the coconut sugar, then reduce the heat. 6. Stir in the turmeric tamarind soup and stir occasionally until it is cooked and the liquid is reduced. 7. Turn off the heat and cool the turmeric tamarind. 8. Pour the juice into the container. 9. The bitter turmeric is ready to drink. Recipe for turmeric tamarind 1 KG KUNYIT ¼ KG JAVANESE ACID ½ KG COCONUT SUGAR ¼ TANGE TE TOTE KITCHEN 20 KAHI WATER 08
Inspirasi Menu Ramadhan: Resep Sahur Dan Buka Puasa Untuk 30 Hari
Recipe Tiwul Recipe INGREDIENTS 1 cup (125 grams) of cassava flour 100 grams of finely chopped brown sugar Water Grated coconut for sprinkling A pinch of salt Spread the cassava flour in a wide container such as a tray or or cake mats. Pour plenty of water over the cassava flour, then gently tap the flour until the texture is light. When the dough looks like grains of sand, add the chopped brown sugar. Mix until the sugar is well mixed with the flour. Line the steamer with banana leaves. Boil the cassava flour for 20 minutes or until cooked. When cooked, sprinkle grated coconut mixed with salt on the tiwul. 1. 2. 3. 4. 5. STEP 09
Tempe How to make : 1. Prepare the benguk kara seeds and boil them until they are cooked so that the seed coat can be easily removed. 2. Next, soak the benguk seeds in running water to remove the poison. The seeds should be soaked for two days and two nights. During immersion, the poison appears in the seeds and running water. 3. The poisoned seeds are finely chopped. 4. Boil the chopped benguk seeds. 5. Next, mash the cooled chopped benguk seeds and sprinkle with yeast. 6. Print the benguk and wrap it in a banana and refrigerate for two days, the benguk tempe is ready to eat. Ingredients: Benguk Kara Seeds fermented Benguk banana leaves 10
Final Words I hope this book will be very clear to the readers and useful for everyone. AND YOU ALSO, BY READING SOME OF THE AXES, YOU WILL BE ABLE TO JOIN ACTION TO EAT KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI KI WE ARE ALLOWED TO MAKE ERRORS IN WRITING OR SPEAKING IN THE USER AND WE REQUEST THE COMMISSIONER’S ADVICE AND ADVICE FOR FUTURE ADJUSTMENT. THANK YOU
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