RAROBANG COFFEE

Ingredients Coffee Rarobang:
750 ml of water
3 tablespoons ground coffee
5 cm ginger, crushed
1 cm cinnamon
3 cloves btr
1 lbr pandan leaves, cut into pieces
150 g sugar
100g roasted walnuts, roughly choppe
 
How to Make Coffee Rarobang:
1. Combine ingredients - ingredients such as coffee powder, ginger, cinnamon, cloves, pandan leaves and sugar into the water and boil until boiling.
2. Lift the stew and strain the water.
3. Coffee Rarobang ready to be served while hot. As a complement to sprinkle roasted walnuts on top.
4. if the milk is to be added thereto.

NASI LAPOLA

material:

250 g of beans tolo, wash, soak overnight
600 ml of water
1 sheet of pandan leaves, torn
500 g of rice, wash, washing
1 coconut rather young, clean the husk, grated lengthwise
Salt to taste.

How to Make it:

1. Boil the beans until tender and liquid tolo dries. Lift.
2. Boil water and pandan leaves. Add rice and cook over low heat until the liquid is absorbed.
3. Mix the boiled rice with beans tolo, grated coconut and salt. Stir until blended.
4. Move in the boiler, steam about 30 minutes until cooked. Lift.
5. As heat while stirring gently fanned order becomes fluffier rice. Good luck.

SAMBAL TEMPOYAK

MATERIAL TEMPOYAK  :
     Ripe durian fruit
     A little salt

How to Make Tempoyak:

     Take meat durian or durian, input into the jar or jars while season with salt to taste, and then sealed.
     After about One Week, open and mixed well, tempoyak ready for use.

Materials and refined seasoning:
     4 cloves Onion
     2 cloves of garlic
     Tempoyak durian, to taste
     3 large pieces of red chilli
     Cayenne pepper, to taste
     Granulated sugar, to taste
     Cooking oil to taste

HOW TO COOK:

     Saute ground spices until fragrant.
     Add Tempoyak (as needed) to add a bit of sugar as a substitute for flavor.
     Stir-fry briefly (about 2-3 minutes). Remove and serve warm - warm or hot.

UDANG ASAM AMBON

MATERIALS:
     500 grams of shrimp pancet
     1 teaspoon tamarind, dissolved in 50 ml of water
     4 cloves lemon cui / Chinese (if there is no change with lime)
     4 tbsp water
     1 tbsp sugar
     1 teaspoon salt
     4 pieces of curly red chili, mashed rough
     2 red onions, roughly mash
     1 tablespoon margarine

HOW TO MAKE:

     besihkan waste shrimp heads and sides of his back. Stir in tamarind solution. Rinse thoroughly.
     mix lemon juice, water, sugar, salt, red chili, and onion mashed. Stir until sugar is dissolved. Enter the shrimp into it. Let stand for 15 minutes.
     heat the pan until the shrimp he changes color. Give margarine, stir and continue cooking until shrimp cooked. Serve

IKAN KOHU AMBON

MATERIALS:

     500 grams of tuna / commodities, (1-tailed)
     1 teaspoon salt
     1 whole lemon, take the water
     200 grams of cucumber, cored, cut into pieces
     ¼ rather young coconut, the husk peeled, grated lengthwise

 
puree

     6 red onions
     5 pieces of curly red chili
     4 pieces of red chili
     1 teaspoon shrimp paste fried
     ½ tsp salt

     1 tablespoon lemon juice
     100 grams of bean sprouts, remove the roots, wash, drain
     7 strands long beans, sliced
     10 sprigs basil leaves, quotes-quotes

HOW TO MAKE:

     clean the tuna, coat the fish with salt and lime juice. Steam the fish until tender and cooked through. Remove and puree the meat while hot, set aside.
     stir grated coconut, spices, and remaining lime juice. Mix together tuna / komo., Bean sprouts, long beans, and basil. Stir well. Serve.