CULINARY OF CENTER JAVA

Culinary of center Java, cuisine delights that will be tested is the culinary Central Java, here are just a few menu are known and I will share to make this day different variations of fine dining and delicious, culinary as following: Ayam Panggang Bumbu Rujak, Empal Daging, Sup Buntut Sapi, Sayur Lodeh Iris, Gurame Bakar, Sambal Goreng Ati dan Telur Puyuh, Pecel, Bakwan Jagung, Peyek Kacang atau Teri, Rujak Gobet, Es Cendol

Now, cuisine delights that will be tested is the culinary Central Java, here are just a few menu are known and I will share to make this day different variations of fine dining and delicious!

To which was traveling to Central Java may be a record delicious menu of culinary journey.

CULINARY CENTRAL JAVA CUISINE RECIPES

AYAM PANGGANG BUMBU RUJAK
EMPAL DAGING
SUP BUNTUT SAPI
SAYUR LODEH IRIS
GURAME BAKAR
SAMBAL GORENG ATI DAN TELUR PUYUH
PECEL
BAKWAN JAGUNG
PEYEK KACANG ATAU TERI
RUJAK GOBET
ES CENDOL

AYAM PANGGANG BUMBU RUJAK

Material :

1. 1 young chickens
2. 5 pieces of red pepper can be added if you want spicy cayenne pepper
3. 2 cloves of garlic
4. 1 teaspoon coriander
5. 4 grains of kemiri
6. 2 cups coconut milk
7. 1 stalk lemongrass
8. 2 bay leaves

How to make :

• Chicken cleaned and cut into 4 pieces
• Spices grinded except greeting and lemongrass in mashed slowly
• Seasoning above in stir-fry until fragrant then enter the chicken and mix well.
• Enter stir until smooth coconut milk and cook until dry and oily coconut milk
• After the sauce dries out, then baked chicken
• Serve and enjoy your cooking delights:)

EMPAL DAGING

Material :

1. 1/2 kg of lean meat
2. 2 cloves of garlic
3. 1 teaspoon coriander
4. 1 slice ginger
5. 3 seeds pecan
6. A little brown sugar and sour
7. Salt to taste
8. Cooking oil

How to make :

• Skewers of meat with a fork and then boiled until half tender slices of meat fiber thickness in accordance with one finger and gently mashed
• Spices all mashed and enter it into the stew meat broth before
• Cook until the broth dries to allow the flavors to seep
• Prepare the hot oil and fry the meat until brownish yellow
• Serve with a sprinkle of fried onions on top

SUP BUNTUT SAPI

Material :

1. 1/2 kg oxtail
2. 1 onion
3. 1/2 teaspoon pepper mashed
4. 1/2 teaspoon nutmeg mashed
5. 2 tomatoes
6. 2 carrots
7. 1 tablespoon butter
8. Salt to taste

How to make :

• Cut the beef oxtail with a neat fit with the vertebrae, or you can buy in the supermarket where oxtail been cut properly
• Slice the onions and sauté with butter after wilted and fragrant then input the tail, then pepper, nutmeg and salt.
• Add about 6 cups of boiling water, let's cover the pan until tender
• If the tail meat is still hard then add the water,
• After the tender oxtail meat well then insert that has been cut carrots and tomatoes which halved
• Cook until tender carrots and lift
• Serve sprinkled with fried onions to sprinkle above in oxtail soup

SAYUR LODEH IRIS

Material :

1. 1 bunch of nuts shelf
2. 1 slice of young jackfruit
3. Leaves handful Melinjo
4. Corn or sugar cane flowers
5. 1/2 ounce green chillies
6. 2 cloves of garlic
7. 4 shallots
8. 1 vertebra peeled galangal
9. Terasi little spice
10. 1/4 coconut milk taken
11. Salt to taste

How to make :

• Wash all the vegetables and cut into pieces and then boiled with a glass of water, put a little sugar.
• All the ingredients sliced and put in a vegetable stew and give salt to taste
• Once cooked stir briefly enter the thick coconut milk to a boil and remove from heat.
• Put in a bowl and food ready to be served

GURAME BAKAR

Material :

1. 2 tail carp (1/2 kg)
2. 2 tablespoons soy sauce
3. 5 pieces of cayenne pepper
4. 8 red chilies
5. 2 cloves of garlic
6. 1 tablespoon roasted peanuts

How to make :

• Clean the carp and burned with low heat
• All the ingredients finely ground and applied to the carp that have been burned
• Roast return carp up to dry seasoning
• Carp Roasted ready to be served

SAMBAL GORENG ATI DAN TELUR PUYUH

Material :

1. 10 pairs of liver and gizzard
2. 10 quail eggs
3. 5 red chilies
4. 3 cloves garlic
5. 5 shallots
6. 1 vertebra galangal
7. 2 bay leaves
8. Small piece Terasi
9. 1 tea spoon of salt
10. 1 cup coconut milk
11. 1 board pete

How to make :

• Clean the chicken liver and gizzard then boiled and given a little salt and then cut into pieces
• Quail eggs boiled and peeled
• All the ingredients except the thinly sliced ginger and bay leaves
• Then stir-fry all the seasoning after liver and gizzard fragrant enter give a little boiling water
• Stir gently until cooked evenly and enter quail egg and banana and give salt to taste
• Let it boil and lift
• If you like sweet taste than give a little bit sweet sugar

PECEL JAWA

Material :

1. Vegetables: cassava leaves, bean, winged bean, bean sprouts,
2. 1 ounce of roasted peanuts
3. 3 pieces of cayenne pepper
4. 2 red chilies
5. 1 vertebra pinkie kencur
6. Sour, salt and shrimp paste to taste
7. brown sugar (sugar of traditional Javanese) to taste

How to make :

• Each sliced and boiled vegetables separately, strain and stacking on the long oval plate
• Make seasoning manner or blender puree all ingredients cooked with water to taste with salt to taste and pour over the vegetables
• Can be served separately on a plate of boiled vegetables and salad dressing in a bowl salad.

BAKWAN JAGUNG

Material :

1. 6 pieces taken combed corn seeds
2. 2 tablespoons peeled shrimp
3. 2 cloves of garlic
4. 3 shallots
5. 1 tea spoon of salt
6. 1 egg
7. Leeks and celery leaves to taste
8. Kencur and a little turmeric

How to make :

• Corn combed soft ground
• Spices grinded
• Corn, spices and eggs salt and mix evenly
• Put a spoonful after spoonful in hot oil
• Lift the dough when dark yellow and serve
• It is suitable as a companion vegetable Vegetable Lodeh

PEYEK KACANG ATAU TERI

Material :

1. 1 cup rice flour
2. 1 ounce chopped peanuts or dried anchovies
3. 1 clove garlic
4. 3 eggs hazelnut
5. 1 teaspoon coriander
6. 1 vertebra turmeric
7. Salt to taste
8. 1/2 cup coconut milk
9. Cooking oil

How to make :

• All the ingredients grinded
• Liquefied rice flour with coconut milk and stir, stir the seasoning enter slowly until uniform and then insert nut or anchovies
• Heat the oil and fry a spoonful after spoonful be widened, and fry until crispy.
• Very tasty oxtail soup served as a companion;)

DESSERTS ARE FRESH WE CAN TRY TO RUJAK GOBET OR ICE CENDOL 

RUJAK GOBET

Material :

1. Fruits such as; Kedondong, sweet potatoes, pineapple, jicama, cucumber, mango half-baked
2. 3 Gula Java or brown sugar
3. 5 Cayenne
4. little shrimp paste
5. slightly acid
6. 1/2 stone fruit Banana

How to make :

• First preparation blender, put salt, shrimp paste and chili, brown sugar, and tamarind; blend until smooth, and add sliced banana stones and blender slowly
• Then input the slices all the fruits and blender roughly into one
• Serve in bowls

ES CENDOL

Material :

1. 1 Wrap rice flour
2. 2 glasses of juice leaf suji
3. 1/2 coconut squeeze with boiled water, extracted coconut milk
4. jackfruit
5. 1/2 kg of brown sugar
6. 1 pound of sugar

How to make :

• Rice flour mixed with water and given juice leaf suji
• Cook until soft and thick and forms with mold cendol
• Brown sugar and sugar cooked with water until thickened
• Coconut milk spiked with a little salt
• Prepare a tall glass, put brown sugar, cendol, pieces of jackfruit and coconut milk, and add ice cubes
• Serve with a small spoon before eating a meal in order to mix itself :)