Soto Betawi

Ingredients:

• 500 Grams of beef

• 300 Grams of cow tripe

• 300 Ml fresh milk

• 250 Thick coconut milk

• 3 Bay leaves

• 3 Stalks lemongrass, crushed

• 5 cm Galangal, crushed

• 3 cm Ginger, crushed

• Water to taste

Softened Seasoning:

• 6 Spring onions, roasted

• 5 Cloves garlic, roasted

• 4 Eggs hazelnut, toasted

• 1 Teaspoon coriander, toasted

• 1 Tablespoon pepper seeds, toasted

• 1/2 Nutmeg, toasted

• 1/2 Spoon cumin, toasted

• Salt to taste

Complement:

• Soy sauce

• Pickled cucumber

• Fried onions

• Potatoes, thinly sliced then fried

• Fried chips

• Sliced tomatoes

• Minced chives

• Lime

How To Cook Soto:

1. Cooking water to a boil and then enter the meat, tripe, galangal and ginger, boil until tender.
2. Remove and drain the meat and tripe.
3. Fried brownish meat and tripe.
4. Stir-fry until fragrant spices are blended then pour fresh milk and creamy coconut milk to boiling and then lift.
5. Enter stir the seasoning into the meat cooking water and then add the chopped lemon grass and bay leaves and cook until fragrant and boil.
6. Enter the spice that has been pan-fried together with fresh milk and water into a thick coconut milk stew earlier.
7. Also enter the meat and fried tripe, cook until done, then lift.
8. Serve with rice and complementary.

Soto Padang

Ingredients:

• 500 grams of beef tenderloin in
• 400 grams of beef tetelan
• 3 Stalks lemongrass, crushed
• 3 cm Galangal, crushed
• 3 Bay leaves
• 3 Grains of cloves
• 5 Kaffir lime leaves
• 1 Item deaf
• 1/2 Teaspoon ground pepper
• 2 Teaspoons salt
• 1 teaspoon sugar
• 100 grams of the vermicelli, soaked in hot water until soft, drain
• 2 Liters of clean water
• Vegetable oil for sauteing and frying

Seasoning Meat Stew:

• 2 Teaspoons salt
• 1 Teaspoon coriander, toasted
• 1 1/2 Teaspoon ground pepper
• 1/2 Grains of nutmeg
• 4 Cloves garlic, crushed

Seasoning, Crushed:

• 3 cm Turmeric fuel
• 5 Cloves garlic
• 7 Red onions
• 2 cm Ginger
• 3 Pieces of red pepper

Complement:

• Soy sauce
• 2 Limes, cut
• 2 Tablespoons fried onions

How to Cook Soto Padang:

1. The boiled beef tenderloin, beef stew meat tetelan and spices until tender then drain, strain the cooking water and pieces of beef meat and meat tetelan thin wide.
2. Heat the vegetable oil and fry the beef pieces to dry, remove and drain.
3. Heat 4 tablespoons vegetable oil, then saute ground spices along with lemongrass, galangal, dullness, cloves, bay leaves, lime leaves, sugar, salt and pepper, stir until cooked and fragrant, lift and enter it into the water boiled beef that has been filtered and cook until boiling.
4. Input vermicelli, fried beef into a bowl then pour the boiling soup broth earlier.
5. Input to taste sweet soy sauce, lime juice and sprinkle well with fried shallots on top.

Soto Tangkar

Ingredients:

• 500 Grams of beef ribs (cut into pieces)

• 4 cm Galangal, crushed

• 2 Stalks lemongrass, crushed

• 4 Bay leaves

• 500 ml Thick coconut milk

• Vegetable oil for frying to taste

• Water to taste

Softened Seasoning:

• 5 Large red chilies

• 5 Cloves garlic

• 4 Hazelnut

• 5 Shallots

• 1 Teaspoon coriander

• 1/2 Teaspoon pepper

• 1 Teaspoon flavoring

• 1 Tea spoon of salt

• 2 Teaspoons brown sugar in puree

• 1/2 Teaspoon cumin

How To Make Soto Tangkar:

1. Boiled beef ribs until tender, then drain
2. Heat the vegetable oil and then saute the ingredients are mashed up fragrant
3. Enter into the thick coconut milk and spices are sauteed with ginger, lemon grass and bay leaves, wait until boiling
4. If it is already boiling enter the ribs and cook until done
5. Soto tangkar dish with lemon and fried onions

Nasi Goreng

Ingredients:

• A handful of finely sliced cabbage

• 1 leek, finely sliced

• 1 tablespoon soy sauce

• Salt to taste

• Flavoring to taste if desired

• Vegetable oil to taste

Seasoning Mashed:

• 2 Cloves of garlic

• 2 Red onions

• 1 Large red chilies

• 3 pieces of cayenne pepper

• 3 1/5 grams of cooked shrimp paste

Complement:

• Omelet cut into thin

• Crackers

How To Make Cooking:

• Stir-fry until fragrant spices and fragrant with a small flame

• Enter leeks and cabbage, stir-fry half-cooked

• Then enter the rice stir until smooth

• Then enter the soy sauce and stir well with a big fire

• Cook until done and then try the taste, if it seems less seasoning can be added again

• Serve with slices of omelette and chips or omelette

Aceh Noodle Ingredients :

• 500 Gram wet noodle / yellow noodles
• 300 Grams of thinly sliced beef
• 150 Grams of shrimp / peeled
• 150 Grams of cabbage / thinly sliced
• 1 For tomato / diced small
• 5 Onions / thinly sliced
• 4 Garlic cloves thinly sliced
• 20 Grams of scallion / thinly sliced
• 10 Grams of celery / minced
• 500 Ml beef broth
• 100 Gram sprouts
• 2 Tablespoons soy sauce
• 2 Tablespoons soy sauce
• 5 Tablespoons of cooking oil

Smooth Flavor Ingredients Aceh Noodle :

• 5 Red chilies
• 3 Cloves of garlic
• 3 Grain hazelnut
• 1 Cm ginger
•  Grains of cardamom
• 1 Cm turmeric
• 1/4 Teaspoon coriander
• 1/4 Teaspoon cumin
• 1 Teaspoon ground pepper

1. First heat the cooking oil then sauté garlic, onion and spices until fragrant and cooked.
2. Then input the meat and shrimp and mix well.
3. Add beef broth, wait until boiling and then add the cabbage, celery, leeks and salt, and cook until       the water is reduced.
4. And add sprouts, tomatoes, soy sauce and soy sauce and noodles, cook until done.
5. Aceh noodle ready to be served

Ingredients:

• 1 kg of beef, cut into pieces
• 2 1/2 liter of coconut milk 3 coconuts
• 2 pieces kandis acid
• 1 stalk lemongrass, crushed
• 2 bay leaves turmeric, chopped
• 2 kaffir lime leaves
• 2 spoon salt
• 3 cm galangal, crushed
• 4 bay leaves

Seasoning, crushed

• 100 grams of red chili, puree
• 15 red onions
• 6 cloves of garlic
• 5 grains of hazelnut, toasted
• 2 cm ginger

How to cook:

1. milk along with spices, bay leaves, turmeric leaves, lime leaves, and galangal kandis acid in the cooking pan.
2.stir continue until thickened coconut milk, and cook until the oil out.
3. Enter the beef, and cook until the meat cooked and tender while occasionally stirring.
4.fire turn the stove on, continue to cook until the coconut milk to dry and blackish in color then remove.