Goat satay wonogiri

The original goat Satay Wonogiri is a little different with the sate goat
which we usually enjoy or we encounter. Sate kambing usually enjoyed with
peanut sauce or soy sauce, not to sate goat. Sate goat which has matured burnt
yellow gravy served with more similar to gravy consistency. To complement
any cucumber, sliced chilies and shallots.

Ingredients/spices: skewers
500 grams of goat meat, cut a 2 1/2 cm
1 sheet of papaya leaves Brand materials (mix well):
4 tablespoons sweet soy sauce roasted pecans, 2 pieces
1 tablespoon cooking oil 3 cm turmeric, burned
1/4 teaspoon salt 2 cm ginger
1/2 teaspoon pepper powder 1/2 teaspoon coriander

Ingredients Sauce: Supplementary Materials:

750 ml coconut milk from 1/2 grains of 5 pieces red chillies, sliced
coconut 8 grains of red onion, sliced
2 cm galangal, bruised 1 cucumber, cut fruit 3x1 cm, discarded
1 stalk Lemongrass, bruised seeds
2 pieces of bay leaf 2 teaspoons kecap manis
1 teaspoon sweet soy sauce
1/2 tablespoon salt
1/4 teaspoon pepper powder
1/2 teaspoon granulated sugar
2 tablespoons oil for sautéing

Subtle Seasoning:
2 cloves garlic
5 grains of red onion

How to make:
1. squeeze the goat meat and papaya leaves. Let stand 15 minutes. Clean.
2. Marinate goat meat in the ingredient brand. Let stand 10 minutes.
3. Prick-prick stab in the sate. While fuel is applied materials brand until cooked. Separate
from tusukannya.
4. Saute seasoning smooth, Gravy, galangal, Lemongrass, and Bay leaves until fragrant. Pour
the coconut milk. Add the sweet soy sauce, salt, pepper, and sugar. Stir until boiling.
5. serve sate with spray cooking liquid and complement.

SATE KAMBING WONOGIRI

 Sate kambing asal Wonogiri ini sedikit berbeda dengan sate kambing yang biasanya
kita nikmati atau kita jumpai. Sate kambing yang biasanya dinikmati dengan saus kacang
atau kecap, tidak untuk sate kambing yang ini. Sate kambing yang telah matang dibakar
disajikan dengan kuah kuning yang lebih mirip dengan kuah gulai. Untuk pelengkapnya
ada ketimun, irisan cabai dan bawang merah.

Bahan-bahan/bumbu-bumbu: 1/4 sendok teh merica bubuk

500 gram daging kambing, dipotong kotak 1/2 sendok teh gula pasir
2 1/2 cm 2 sendok makan minyak untuk menumis
1 lembar daun pepaya
tusuk sate Bumbu Halus:
2 siung bawang putih
Bahan Olesan (aduk Rata): 5 butir bawang merah
4 sendok makan kecap manis 2 buah kemiri, sangrai
1 sendok makan minyak goreng 3 cm kunyit, dibakar
1/4 sendok teh garam 2 cm jahe
1/2 sendok teh merica bubuk 1/2 sendok teh ketumbar

Bahan Kuah: Bahan Pelengkap:

750 ml santan dari 1/2 butir kelapa
2 cm lengkuas, dimemarkan
1 batang serai, dimemarkan
2 lembar daun salam
1 sendok teh kecap manis
1/2 sendok makan garam
5 buah cabai rawit merah, diiris
8 butir bawang merah, diiris
1 buah ketimun, dipotong 3x1 cm, dibuang
biji
2 sendok teh kecap manis

Cara membuat:

1. Remas-remas daging kambing dan daun pepaya. Diamkan 15 menit. Bersihkan.

2. Rendam daging kambing dalam bahan olesan. Diamkan 10 menit.
3. Tusuk-tusuk di tusukan sate. Bakar sambil dioleskan bahan olesan sampai
matang. Pisahkan dari tusukannya.
4. Kuah, tumis bumbu halus, lengkuas, serai, dan daun salam sampai harum. 
Tuang santan. Tambahkan kecap manis, garam, merica, dan gula. Aduk 
sampai mendidih.
5. Sajikan sate bersama siraman kuah dan pelengkapnya.

ROASTED RED RICE

 This brings the rice burn indeed cannot be replaced. The distinctive
scent of banana leaves then burned over burning coals adding treatment in
this dish.

Ingredients: 750 ml coconut milk from 1 1/2 grains of

450 grams of rice, washed clean grated coconut
9 curly red chilies, crushed 3 pieces of bay leaf
3 stalk Lemongrass, bruised by whites 2 large red chilli, seeds removed, sliced
taken 2 large green peppers, seeds removed,
3 grains of clove sliced
1 1/2 teaspoons salt 6 pieces of red pepper, sliced
banana leaves for wrapping 1 sheet of bay leaf
100 g basil leaves to complement 2 cm galangal, bruised
1 tablespoon oil for sautéing 100 grams of teri rice, washed clean,
drained, deep fried
White Sauce Ingredients: 150 grams of tempe, crushed
300 ml coconut milk from 1 coconut grain 10 pieces sliced, Huntersville, long, deep
1/4 teaspoon salt fried
1 teaspoon salt
3/4 teaspoon granulated sugar
Stir Fry Ingredients: 100 ml coconut milk from 1/4 grain of
3 cloves garlic, sliced coconuts
5 grains of red onion, sliced 2 tablespoons oil for sautéing

How to make:
1. heat the oil. Saute red pepper finely until aromatic.
2. boil coconut milk, chili, Bay leaves, Lemongrass, cloves, and salt while stir until boil. Add
the rice. Stir until it sink in.
3. stir fry: heat the oil. Saute garlic, onion, red pepper, green pepper, red pepper, Bay leaves
and galangal until fragrant.
4. Add in tempe. Mix well. Pour the coconut milk. Cook until the sink. Enter teri rice,
Huntersville, salt and granulated sugar. Cook until the sink.
5. White Gravy: stew white gravy ingredients while stirring over low heat until thick.
6. take the rice. Give white sauce and basil leaves. Pour the stir fry. The Wrap. Semat with
tally marks.
7. Grilled until cooked.

NASI BAKAR MERAH

 Nikmatnya nasi bakar memang tak dapat digantikan. Aroma daun pisang yang khas
saat dibakar di atas bara api menambah nikmatnya sajian ini.

Bahan: Bahan Tumisan:

450 gram beras, dicuci bersih
9 buah cabai merah keriting, dihaluskan
750 ml santan dari 1 1/2 butir kelapa parut
3 lembar daun salam
3 batang serai, diambil putihnya,
dimemarkan
3 butir cengkeh
1 1/2 sendok teh garam
daun pisang untuk membungkus
100 gram daun kemangi untuk pelengkap
1 sendok makan minyak untuk menumis
Bahan Kuah Areh:
300 ml santan dari 1 butir kelapa
1/4 sendok teh garam
3 siung bawang putih, diiris
5 butir bawang merah, diiris
2 buah cabai merah besar, dibuang biji,
diiris
2 buah cabai hijau besar, dibuang biji,
diiris
6 buah cabai rawit merah, diiris
1 lembar daun salam
2 cm lengkuas, dimemarkan
100 gram teri nasi, dicuci bersih,
ditiriskan, digoreng
150 gram tempe, dihaluskan
10 buah petai, diiris panjang, digoreng
1 sendok teh garam
3/4 sendok teh gula pasir
100 ml santan dari 1/4 butir kelapa
2 sendok makan minyak untuk menumis

Cara membuat:

1. Panaskan minyak. Tumis cabai merah halus hingga harum.

2. Rebus santan, cabai, daun salam, serai, cengkeh, dan garam sambil diaduk
sampai mendidih. Tambahkan beras. Aduk sampai meresap.
3. Tumisan: panaskan minyak. Tumis bawang putih, bawang merah, cabai merah
besar, cabai hijau besar, cabai rawit merah, daun salam, dan lengkuas sampai
harum.
4. Tambahkan tempe. Aduk rata. Tuang santan. Masak sampai meresap.
Masukkan teri nasi, petai, garam dan gula pasir. Masak sampai meresap.
5. Kuah areh: rebus bahan kuah areh sambil diaduk dengan api kecil sampai
kental.
6. Ambil nasi. Beri kuah areh dan daun kemangi. Tuang tumisan. Bungkus. Semat
dengan lidi.
7. Bakar sampai matang.

spicy chicken fish mackerel

 Riau had plenty of refined fish delights. But not only that decent You try
in this Sumatra city. Try also the other. You'll love it all. Try this one.

Ingredients/spices:
1 mackerel fish tail, cut into pieces
4 grains of red onion, thinly sliced
1 stalk Lemongrass, taken his white, sliced
1 sheet of bay leaf
1 turmeric leaf sheet
3/4 teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon tamarind
400 ml water
2 tablespoons oil for sautéing

Subtle Seasoning:
6 pieces of curly red chili
4 pieces of red chilli
turmeric 1 cm, burned
1 cm ginger
4 grains of red onion
3 cloves garlic
2 grains of pecans, roasted peanuts

How To Make:
1. heat the oil. Sautéed red onion finely, seasoning, Bay leaves, Lemongrass, turmeric and
leaves until fragrant.
2. Add fish mackerel. Stir until it changes color.
3. put water, salt, granulated sugar, and tamarind. Cook until done.

AYAM PEDAS IKAN TENGGIRI

 Riau punya banyak olahan ikan yang nikmat. Tetapi bukan hanya itu yang layak
Anda coba di kota Sumatera ini. Coba juga yang lain. Anda pasti menyukai semuanya. Coba
yang satu ini.

Bahan-bahan/bumbu-bumbu :
1 ekor ikan tenggiri, dipotong-potong
4 butir bawang merah, diiris tipis
1 batang serai, diambil putihnya, diiris
1 lembar daun salam
1 lembar daun kunyit
3/4 sendok teh garam
1/2 sendok teh gula pasir
1/2 sendok teh asam jawa
400 ml air

2 sendok makan minyak untuk menumis

Bumbu Halus:
6 buah cabai merah keriting
4 buah cabai merah besar
1 cm kunyit, dibakar
1 cm jahe
4 butir bawang merah
3 siung bawang putih
2 butir kemiri, disangrai

Cara Membuat :

1. Panaskan minyak. Tumis bawang merah, bumbu halus, serai, daun salam, dan
daun kunyit sampai harum.
2. Tambahkan ikan tenggiri. Aduk sampai berubah warna.
3. Masukkan air, garam, gula pasir, dan asam jawa. Masak sampai matang.