recipes

Material:
1 kg chicken potong2 washing clean
2 lbr daun salam
350 ml water

Subtle seasoning:
8 grains of red onion
4 garlic granules
5 grains candlenut
3 cm turmeric
1 cm ginger
2 tsp coriander powder
1 tsp tamarind
1 tbsp Palm sugar
2 tsp salt
btg 1 serai (10 cm)

How to make:
Put the chicken in a pan, stir in the herbs finely, bay leaf, and stir until the water tuangi and then averaged.
Cook until the chicken is cooked and the water dwindled, lift.
FRY in hot oil until browned and dry yellow.
Remove and serve.

Material:
8 eggs Poached Chicken, skinned
8 pieces of fried tofu half-baked
5-6 tbsp sweet soy sauce
350 ml water

Subtle seasoning:
5 grains of red onion
3 garlic granules
5 grains candlenut
½ TSP pepper powder
1 tsp salt

How to make:
Saute seasoning smooth until fragrant and then pour the water input know, eggs and soy stir.
Cook until the water shrinks (condensed), lift, serve with sprinkled with fried shallots.

The fruit is usually eaten when breaking the month of fasting, usually served with added sugar, or as an additional ice mix.

Rice

Side Dish:

Long beans, sweet potato leaves, boiled crackers.

Dinner Menu is very simple, the food is usually found in kampongs farmers, very tasty if eaten in the hut in the middle of rice fields. Ubinya leaves boiled first, being the nut in length washed clean. For those of you who are accustomed to eating foods that are plush, cobain dech this menu. If you want the original village farmers near the course visit your home.

Getuk materials:
½ kg of cassava is peeled and boiled until tender
Brown sugar (granulated sugar if using taste like chocolate, fruit or durian)
Vanilla
Salt
Shredded coconut
Water sparingly (when needed)

Ingredients: flour
80 gr rice flour
1 tbsp plain flour
½ tsp salt
Water sparingly

How to make:
Mix all ingredients and stir well, Dyer set aside.
Panas2 cassava pounded to smooth together brown sugar, vanilla, salt and grated coconut (if necessary given the water). Shape dough according to taste and then dip into batter Dyer.
After that FRY until brownish yellow, lift, set aside.

Dodol Garut is the typical food from Garut, West Java. Made from: sticky rice, coconut, sugar, milk, chocolate, Sesame, butter, vegetable fat and vanilli.

Material:
String beans cut into 10 cm then boil until cooked
Bean sprouts •brewing time with hot water
Fresh grated coconut (or get roasted peanuts)

Sambal ingredients:
15 pieces of the curly red chili (can be boiled first)
2 grains of red onion (can be boiled first)
1 tsp fish sauce
1 tsp salt (adjusted for taste)
1 tsp brown sugar (adjusted for taste)
¼ TSP Msg
1 tsp tamarind water

How to make:
Chilli diuleg dicobek ingredients until smooth then add shredded coconut uleg again until tercampu.
After that input string beans and bean sprouts uleg let seep bumbunya.
Lift and teapot.