Tips memasak

Assalamualaikum warahmatullahi wabarakatuh Selamat pagi sahabat semuanya, kali ini kita ingin melihat dan berbelanja di rumah makan Permai Kemranjen Banyumas. Di rumah makan ini selain menyediakan berbagai makanan khas Banyumas juga menyediakan toko belanja dan pusat oleh-oleh yang bisa anda pilih sesuai selera untuk dibawa sebagai buah tangan untuk keluarga tersayang.
Adapun jenis menu yang disediakan di Restoran ini seperti

Duration 80menit for 4 servings
Fried goat
Material goats:
300 grams of mutton
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon sugar pas "
1 stalk lemongrass, crushed '
2 bay leaves
3 lime leaves, discard the bones. 1/2 tablespoons soy sauce
1 teaspoon salt
300 ml water
2 tablespoons oil for sauteing
Goats fine spices: '
6 red onions
4 cloves garlic
2 cm turmeric '
1 teaspoon coriander '
1/2 teaspoon cumin '
1/4 teaspoon fennel
1/4 teaspoon pepper
Ingredients Rice:
500 grams of white rice.
2 eggs, beaten off
1 1/2 teaspoon salt 1/4 teaspoon pepper
2 tablespoons oil for sauteing
Smooth flavor rice: '
8 red onions
5 cloves garlic
2 large red chilies
2 teaspoons curry powder
How to make:
1. Dough mutton, boiled mutton, bay leaf, salt and sugar in 1,000 ml of water until cooked. Lift. Discard the water. '
2. Cut the mutton.
3. Saute spices, lemongrass, bay leaves and lime leaves until fragrant. Add mutton. Stir well. Masukkau 1 soy sauce and salt. Stir well. Pour a little water while stirring until absorbed.
4. Rice, saute ground spices until fragrant. Set aside on the edge of the pan. Add the eggs. Stir until grained. Add stir the meat. Stir well.
5. Add the rice, salt; and pepper. Cook until well done.
6. Serve with a sprinkling of fried onions and crackers kanji.

Material:
500 grams of meat fish, mackerel, puree the corn starch 500'gram '
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon MSG
3000 ml of water to boil '
the oil for frying

Material contents:
2 eggs, beaten off

Materials huhur flour
50 grams of cake flour
400 ml water
3 slung garlic, grated

Vinegar Ingredients:
125 grams tamarind '
350 grams of brown sugar, fine comb
1,500 ml of water
1/2 teaspoon salt

Ground spices; cuko:
12 pieces of green chili
1 1/2 tablespoons tongcai
8 slung garlic
30gram ebi, puree

Supplementary material: _
300 grams of yellow noodles
3 pieces (300 grams) of cucumber, cut into the box
25 grams of dried shrimp roasted, puree for topping

How to make:
1. Boil the ingredients, stirring until flour porridge popped letup. Lift. Chill.

2. Knead until smooth mackerel fish meat as he poured the porridge flour, salt, sugar and MSG until smooth.

3. Add the corn starch a little while stirring.

4. For two batter. One section of the submarine and the rest for lenjer.

5. lenjer, take 50 grams of dough. Oval shape. Boil in boiling water to float.

6. submarine, take 50 grams of dough. Shape like a cone. Add '1 tablespoon egg. ] Epit with your fingers to stick. Boil in boiling water to float.

7. Cuko, boiled cuko ingredients, stirring until boiling, Filter. Add spices cuko. Cook until matangAngkat. Chill.

8.Goreng pempek until cooked. Serve the sauce with less cuko with complement.

Suggestion
'Pempek Fry in hot oil and lots 3 so that' its color evenly "
and mature