material
350g of chicken breast, Madura saddle dipping sauce 1 bowl, homemade Indonesian sweet soy sauce 1 tablespoon, coconut sugar13 tsp, about 20 bamboo sticks, and a proper amount of fried onion crisp.
The way of doing things
1. Cut the chicken breast into small pieces and string them with bamboo sticks.
2. Put homemade Indonesian sweet soy sauce and coconut sugar into a small bowl and stir until the coconut sugar melts.
3. Add homemade Indonesian sweet soy sauce mixed with coconut sugar into Madura saddle, stir well, soak the mutton string in the sauce, bake it in charcoal or pan and gas frying pan until it is half cooked, soak the sauce again, and continue to bake the saddle until it is cooked.
4. Put the baked satay on a plate, pour peanuts with sauce, kumquat or lemon, sprinkle with crispy oil onion, and serve with finely cut raw red onion or onion, tomato and pickled cucumber.
Madura satay sauce
Cooked peanuts 150g, garlic 2, onion 1 piece, chestnut 2, cooking oil 1 tablespoon, salt 1 piece, pepper 200, kumquat 1 piece.
The way of doing things
1. Grind all peanuts, garlic, red onions and chestnuts.
2. Add cooking oil to the pot, add minced sauce, stir-fry, add coconut sugar, salt and pepper, continue to stir-fry, add water, cook until thick, and turn off the heat.
3. Put the sauce on a plate and add a little homemade Indonesian sweet soy sauce and kumquat juice.
Refreshing and appetizing, Nanyang-style food DIY spicy fried tempura tempura, Indonesian is "Tempe", which comes from ancient Java. Tianbei is fermented from soybeans. Most of the soybean food in Indonesia is brought from China, but Tambei is a local soybean food from Java, Indonesia.
Vegetarianism has prevailed in recent years. Tempura is rich in protein, dietary fiber and vitamins. And has the function similar to that of Japanese Bacillus natto. It is an excellent source of vegetarian protein, and it is also an important protein supplement for Indonesian residents' life, because of its price. Spicy fried scallops are a common side dish, which is very appetizing with white rice or coconut milk rice.
material
220g scallop, 30g pepper, 5g Thai pepper 1, 3 garlic1,3 onions, 2 tablespoons homemade Indonesian sweet soy sauce, proper amount of oil, 20 water, and 2 tablespoons coconut sugar1/.
The way of doing things
1. Cut scallops, fry or fry until cooked, and take them out for later use.
2. Wash pepper, garlic and red onion, and make Chili sauce with blender or conditioner.
3. Add oil to the pot. When the Chili sauce is hot-fried, stir-fry the scallops and add all the seasonings.
Refreshing and appetizing, Nanyang-style food DIY coconut sugar pumpkin sweet soup can be cooked with a gas stove without an electric cooker. Add about 1500 water to the pot, and the cooked sweet soup is as delicious! Cook in an ordinary pot, please remember to stir it slightly from time to time to avoid touching the pot.
When the sweet soup is a little cold, you can add frozen blocks in cold weather, otherwise you won't feel the taste of Q bombs when it melts in cold weather. If you don't have frozen blocks in cold weather, you can use sago instead.
material
[a] 2 grams of bean jelly and 200 parts of water.
[b] 400 grams of pumpkin, 230 grams of sweet potato, 90 grams of coconut sugar, coconut milk 120, 3 pieces of folium isatidis, a little salt and 700 parts of water.
The way of doing things
1. First, let's do a cold freezing. Put all materials A into a pot, dissolve and boil, then pour into a bowl, let it stand and cool until it is solidified, and then put it in the refrigerator for refrigeration.
2. Next, make pumpkin sweet soup. Wash and peel the pumpkin and sweet potato (remove the seeds from the pumpkin), cut the pumpkin meat into small squares and take it out of the pot. Add the leaves of Radix Isatidis and water 700.
3. Add 2 cups of water to the outer pot of the rice cooker, press the switch to cook the pumpkin and sweet potato until they are soft, open the lid when the switch is turned off, stir until the pumpkin and sweet potato are scattered, then add coconut milk, coconut sugar and salt and stir evenly.
4. Add 1 glass of water to the outer pot of the rice cooker, continue to stew until the switch of the rice cooker jumps again, take it out and let it cool.
5. Take the frozen and cold food out of the refrigerator, cut it into small cubes, pour it into the pumpkin sweet soup, stir well, and you can enjoy it. If you like cold food, you can refrigerate it before eating.
Refreshing and appetizing, Southeast Asian food DIY coconut sugar Mazi Indonesian coconut sugar Mazi has different names in different regions. It is called "Klepon" in Central Java, and it is also called "Celepon". In northern Sumatra, Malaysia and Singapore, it used to be called "ondeonde". Although the names are different, they all refer to the same dessert.
This is one of my favorite desserts when I was a child, because when I chew it in my mouth, coconut candy will make me Explosicum. With salted shredded coconut, it is sweet and salty, crispy and delicious. In addition to using glutinous rice flour as raw material, you can also add steamed sweet potato or taro, press it into mud, add too much white powder and mix well. You can make coconut candy with different colors, smells and tastes in the same step!
material
Appropriate amount of shredded coconut, a little salt, 200 grams of glutinous rice flour, 40 grams of rice flour, 50 parts of banyan juice, 0/50 parts of cold boiled water, 40 grams of coconut sugar and 0/500 parts of water.
The way of doing things
1. Add a little salt to shredded coconut and mix well. Steam in a rice cooker 10 minutes or so.
2. Put glutinous rice flour and rice flour into a bowl, add Isatis indigotica juice and a little salt for kneading, and pour in a little cold water one after another, continue to knead until it is sticky and can form a ball, and then knead it into a ball.
3. Knead the spherical rice ball flat, scoop in about 1/4 teaspoons of coconut sugar, wrap it up and knead it into a circle.
4. Take a pot of boiling water until it boils, put it in a round hemp ball and cook until it floats on the water surface, then continue to cook for about 1 minute, take it out and wrap it with shredded coconut.