Indonesian Recipe - Roasted Chicken With Coconut Grated (Nasu Walio) Buton Island

Buton island not only produce asphalt, but also delicious dishes. Buton  is part of Sulawesi, making many delicious dishes made ​​from fish. But not only the fish, a dish made ​​of chicken mixed with grated coconut savory you should try.

Ingredients:
- 1 teaspoon sour -
- 1 1/2 tsp salt -
- 1 teaspoon water -
- 1 chicken, cleaned -
- 6 cloves garlic, sliced ​​-
- 1 stalk lemongrass, crushed -
- 100 grams of grated coconut, roasted -
- 800 ml coconut milk from 1 coconut -
- 3 pieces starfruit -
- 1 tablespoon cooking oil -

How to make:
1. Stir sour, salt and water. Set aside.
2. Bake the chicken until browned. Cut into pieces 16 pieces.
3. Heat the oil. Saute garlic and lemongrass until fragrant. Add chicken, shredded coconut, and tamarind water mixture. Stir well.
4, Pour coconut and starfruit. Cook until done.

ORIGINAL PECEL MADIUN RECIPE, EAST JAVA INDONESIA

Madiun is a city in the western part of the province of East Java in Indonesia. This city have several old sugar factory that was build in dutch collonial.  Pecel is the famous food from this city then called Pecel madiun.

To present the Madiun pecel Rice is at least there are 4 components that must be considered.
1. Pecel Hot Peanut Sauce;
2. Vegetables: Swamp cabbage, Cabbage, mustard, mung bean sprouts, cassava leaves, papaya leaves, Kembang turi, Leaf kenikir, Duah winged bean.
3. Complement: Srundeng, Sambal Matches / Dry Tempe, peanut brittle or plates, beans and basil leaves lamtoro, could also be added cucumbers.
4. Side dishes: fried Tempe, Empal Meat, fried chicken, fried eggs, depending on taste alone.

Ingredients for Pecel Madiun:

1. 50 grams of watercress
2. 50 grams of beans
3. 50 grams bean sprouts, pour boiling water, remove and drain
4. 1 cucumber, diced
5. 3 sheets of cabbage, sliced ​​(irregular dice) 

Complement:

1. 1 tbsp red onion
2. Serundeng yellow coconut (toasted coconut spicy)
3. Dent beans (spicy rice crackers of flour)
4. white rice 

Pecel spice puree:

1. 2 curly red chilies
2. 1 pieces of red chili sauce
3. 1 /2 tsp roasted shrimp paste
4. 100 grams fried peanuts
5. 2 tablespoons brown sugar
6. 1 cm kencur (spices from Indonesia)
7. 1 / 2 teaspoon fine salt
8. 1 kaffir lime leaves, thinly sliced
9. 1 teaspoon tamarind
10. 100 ml lukewarm water 

How to Make:

1. Boil spinach and beans separately until cooked. Remove and drain
2. Pecel Seasonings: Roasted red pepper and cayenne pepper until wilted. Puree with a mortar together with shrimp paste, peanuts, brown sugar, kencur (spices from Indonesia), and salt. Add the lime leaves and tamarind water, Crush a minute, pour the water stir well. 
3. put all the vegetables on a serving plate, flush with spice pecel. serve with a complement.

BOGOR NOODLE SOTO (Soto Mie Bogor) RECIPE - INDONESIAN RECIPE

When you visit Bogor city, you can easily find this street food around this city.  Soto Bogor is local food legacy by local people in Bogor. Soup using coconut  milk make it special.  By the way, you can try eat it if you visiting Bogor at Soto Pak Salamat  in Jalan Suryakencana infront of  Bank Mandiri
Bogor.

Ingredients:
-500 gr beef brisket boiled and cut into small pieces according to your taste.
  (Brisket (UK: brisket) is the beef that comes from the chest under the armpit / no fat meat but when   cooked it is not fat soluble and melt),
- 3 lime leaves
- 2 bay leaves
- 2 stalks lemongrass, geprek
- 1.5 liter of meat broth

Subtle spice:
     6 spring onions
     5 cloves garlic
     Nutmeg 2 eggs
     1 1/2 tablespoon salt
     3/4 tablespoon pepper powder
     2 tablespoons dried shrimp, roasted mashed new

Supplementary Ingredients:
     4 large leeks, thinly sliced
     chips
     fried onions
     Wet noodles, pour hot water
     vermicelli
     Cabbage, finely shredded
     lime
     tomatoes
     risol
     soy sauce
     vinegar
     sambal sauce

How to cook:
     Boil the meat with 2 ltr of water until meat is tender. Take the meat. potong2 according to taste. Strain the stock kurleb 1.5 Ltr.
     Heat the cooking oil. Saute until fragrant. Pour the seasonings into the broth is boiling.
     Add leaves. Cook over low heat about 15 minutes.

Soto Mie Risol

Skin Risol:
     120 gr all-purpose flour
     400 ml of water
     4 eggs
     1 teaspoon salt

Fields Risol:
     1 small pack of glass noodles, pour hot water, drained
     60 grams of bean sprouts
     1 carrot, roughly crushed

Spices:
     Garlic, salt and pepper

How to:
skin:
     Mix all ingredients. Create tipis2 omelet. Set aside.
fields:
     Saute finely, add the vegetables. Cook briefly. Risol fill into the skin. Fry until golden brown.

Sambal Soto Bogor
Ingredients:
     100 grams of red chili
     7 spring onions
     salt and sugar to taste.

How to:
     Saute all ingredients until fragrant. Give a little lime juice. Lift.

Presentation Soto Bogor:
     Prepare a bowl. Tata noodles, rice noodles, cabbage, sliced ​​meat, sliced ​​tomatoes, and sliced ​​risol. Give lemon juice. Pour the sauce secukupnya.Beri sliced ​​green onions, fried onions, soy sauce and chips. Serve with chili sauce and lime.