CARA MEMBUAT SETUP PISANG_How to make a compote of Bananas Setup

Setup Pisang (Bananas Setup)

Untuk / To  : 5 porsi / 5 servings
1 porsi / Serving  : 245 kalori / 5 calories

Bahan :
- 500 gram pisang kepok tua (kupas dan iris tebal bulat)
- 500 ml air
- 150 gram gula merah
- 50 gram gula pasir
- 5 cm kayu manis

Ingredients :
- 500 grams of old kepok bananas (peeled and sliced thick round)
- 500 ml of water
- 150 grams of brown sugar
- 50 grams of sugar
- 5 Cm cinnamon

Cara membuat :
1. Rebus 500 ml air dengan gula merah, gula pasir, dan kayu manis hingga gula larut dan keluar aroma harum kayu manisnya, angkat dan saring.

2. Rebus kembali air gula kayu manis.

3. Masukkan irisan pisang kepok tua, kecilkan api, masak hingga pisang matang dan beraroma harum.

4. Hidangkan selagi hangat.

How to make it :
1. Boil 500 ml of water with brown sugar, granulated sugar, and cinnamon until sugar dissolves and out fragrant cinnamon, lift and strain.

2. Boil the water back in the cinnamon sugar.

3. Enter the old kepok banana slices, reduce heat, and cook until ripe and aromatic.

4. Serve while warm

CARA MEMBUAT KOLAK TAJIL_How to make a Compote Tajil

Kolak Tajil (A Compote Tajil)

Untuk / To : 5 porsi / 5 servings
1 porsi / Serving  :  343 kalori / 343 calories
Protein :  2,6 gram / 2.6 grams
Lemak / Fat  :  5,2 gram / 5.2 grams

Bahan :
- 250 gram pisang tanduk (kupas dan iris tipis bula)
- 250 gram ubi jalar merah (ukpas dan potong-potong)
- 250 gram kolang kaling (cuci bersih)
- 200 gram gula merah
-   50 gram gula pasir
- 3 lembar daun pandan (simpulkan)
- 3 cm kayu manis
- 450 ml santan

Ingredients :
- 250 grams horn banana (peeled and thinly sliced bullae)
- 250 grams of red sweet potato (ukpas and chopped)
- 250 grams kolang forth (wash)
- 200 grams of brown sugar
- 50 grams of sugar
- 3 pandan leaf (concluded)
- 3 cm cinnamon
- 450 ml of coconut milk

Cara membuat :
1. Rebus santan, gula pasir, gula merah, daun pandan dan kayu manis hingga mendidih dan beraroma.
    Masukkan kolang kaling dan pisang tanduk, masak hingga empuk.

2. Masak ubi jalar, masak hingga matang dan kuah agak kental.

3. Siapkan mangkuk saji, tuangkan kolak. Sjikan selagi hangat

How to make it :
1. Boil the coconut milk, granulated sugar, brown sugar, pandan leaves and cinnamon to a boil and flavorful.
     Enter kolang forth and banana horns, and cook until tender.

2. Cook the sweet potatoes and cook until cooked and the sauce slightly thickened.

3. Prepare a serving bowl, pour compote. Sjikan while warm

CARA MEMBUAT KOLAK PODO PENDEM_How to make a compote of Podo Pendem

Kolak Podo Pendem (A Compote of Podo Pendem)

Untuk / To  : 5 porsi / 5 servings
1 porsi / serving  : 402 kalori / 402 calories
Protein : 3,6 gram / 3.6 grams
Lemak / Fat : 5,4 gram / 5.4 grams

Bahan :
- 250 gram singkong (kupas dan potong 1 s/d 1,5 cm)
- 250 gram ubi jalar merah (kupas dan potong dadu sedang)
- 250 gram talas ungu (kupas dan potong dadu sedang)
- 3 lembar daun pandan (simpulkan)
- 200 gram gula pasir
- 600 ml santan
- 1/2 sdt garam

Ingredients :
- 250 grams of cassava (peeled and cut into 1 or 1.5 cm)
- 250 grams of red sweet potato (peeled and diced medium)
- 250 grams of taro purple (peeled and diced medium)
- 3 pandan leaf (concluded)
- 200 grams of sugar
- 600 ml of coconut milk
- 1/2 teaspoon salt

Cara membuat :
1. Masak santan, daun pandan dan garam hingga mendidih sambil diaduk agar santan tidak pecah

2. Masukkan singkong dan talas (masak hingga setengah matang).

3. Masukkan ubi jalar merah dan gula pasir (masak kembali hingga matang dan santan agak mengental).

4. Siapkan mangkuk saji,tuangkan 1/5 bagian kolak.

5. Sajikan selagi hangat.

How to make it :
1. Cook the coconut milk, pandan leaves and salt to a boil while stirring so that milk is not broken

2. Enter the cassava and taro (cook until half cooked).

3. Insert the red sweet potato and sugar (re cook until cooked and slightly thickened milk).

4. Prepare a serving bowl, pour 1/5 of compote.

5. Serve while warm.

CARA MEMBUAT KLEPON_How to make Klepons

Klepon

Untuk / To : 30 buah / 30 pieces
1 buah / 1 piece : 75 kalori / 75 calories
Protein : 1 gram / 1 gram
Lemak / Fat : 1,3 gram / 1.3 grams

Bahan :
- 300 gram tepung ketan
- 4 sdm, air mendidih
- 150 gram, santan hangat
- 50 ml, air daun suji pandan
- 1/2 sdm, air kapur
-  200 gram, gula merah disisir halus
- 1buah kelapa muda (dikupas, diparut memanjang)
- Garam secukupnya

Ingredients :
- 300 grams of glutinous rice flour
- 4 tablespoons, boiling water
- 150 grams, warm coconut milk
- 50 ml, pandan leaf water suji
- 1/2 tbsp, lime water
- 200 grams, brown sugar finely combed
- 1buah young coconut (peeled, grated lengthwise)
- Salt to taste

Cara membuat :
1.  Siram tepung ketan dengan air mendidih, aduk rata. Tambahkan sedikit garam, air daun suji, air kapur dan dicampur santan sedikit demi sedikit hingga habis dan adonan dapat dibentuk.

2.  Ambil adonan, pipihkan lalu diisi dengan gula merah. Bentuk menjadi bulatan-bulatan seperti kelereng besar, dan lakukan lagi hingga adonan habis.

3.  Rebus adonan ke dalam air mendidih hingga matangdan mengapung. Angkat dan tiriskan.

4.  Campurkan dengan kelapa parut dan sedikit garam, kukus mengginakan panci pengukus serta diberi daun pandan hingga matang. Angkat.

5.  Gulingkan rebusan bola-bola ketan diatas kelapa parut secara merata. Sajikan.

How to make it :
1. Flush glutinous rice flour with boiling water and stir well. Add a little salt, water of suji leaf, lime and mixed with coconut milk little by little until exhausted and the dough can be formed.
2. Take the dough, then pipihkan filled with brown sugar. Shape into spheres such as large marbles, and do it again until the dough runs out.

3. Boil the mixture into the boiling water until matangdan floats. Remove and drain.

4. Mix with grated coconut and a little salt, steamed using a steamer pot and given pandan leaves until done. After that remove it all

5. Roll the balls of sticky rice stew over the grated coconut evenly. Serve and enjoy it.

CARA MEMBUAT PUTU MAYANG_How to make the Putu Mayang

Putu Mayang

Untuk / To : 20 buah / 20 pieces
1 buah / 1 piece  : 541 kalori / 541 calories
Protein  : 1,7 gram / 1.7 grams
Lemak / Fat : 3,8 gram / 3.8 grams

Bahan :
- 250 gram, tepung beras
- 800 ml, santan encer
- 200 gram, tepung sagu
- Garam secukupnya
Ingredients :
- 250 grams, rice flour
- 800 ml, thin coconut milk
- 200 grams, sago flour
- Salt to taste

Saus :
1 liter, santan kental
150 gram, gula merah
50 gram, gula pasir
Garam secukupnya
- 2 lembar daun pandan (simpulkan)
Sauce:
- 1 liter, thick coconut milk
- 150 grams, brown sugar
- 50 grams sugar
- Salt to taste
- 2 pandan leaf (concluded)

Cara membuat :
1.  Masak tepung beras, santan, dan garam hingga matang. Angkat dan biarkan dingin.

2.  Masukkan tepung sagu dan aduk hingga rata. Cetak ke dalam cetakan Putu Mayang.

3.  Kukus ke dalam panci pengukus yang telah dialasi dengan daun pisang kurang lebih selama 10 menit, dan sesekali tutup kukusan dibuka.

4. Saus ;  Campur santan, gula merah, gula pasir, garam, dan daun pandan menjadi satu. Masak dengan api sedang sambil diaduk-aduk hingga mendidih dan matang. Angkat.

5.  Sajikan bersama saunya.

How to make it :
1. Cook rice flour, coconut milk, and salt until cooked. Remove and let cool.

2. Enter the sago flour and stir until blended. Print into molds Putu Mayang.

3. Steam into the steamer pot that had been covered with banana leaves for about 10 minutes, and occasional steamer lid opened.

4. The sauce; Mix the coconut milk, brown sugar, granulated sugar, salt, and pandan leaves into one. Cook over medium heat, stirring constantly until boiling and mature. Lift.

5. Serve with sauce

CARA MEMBUAT BUBUR SUJI AYU_How to make a porridge of Suji Ayu

Bubur Suji Ayu (Porridge of Suji Ayu)

Untuk / To  : 5 porsi / 5 servings
1 porsi / Serving  : 470 kalori / 470 calories
Protein  :  2,6 gram / 2.6 grams
Lemak / Fat  : 5,4 gram / 5.4 grams

Bahan :
- 300 gram kentang (kupas, kukus dan haluskan)
- 200 gram teping tapioka
- 1/2 sdt garam
- 100 ml air suji
- 500 ml santan
- 3 lembar daun pandan (simpulkan)
- 50 gram gula pasir


Ingredients :
- 300 grams of potatoes (peeled, steamed and mashed)
- 200 grams of tapioca teping
- 1/2 teaspoon salt
- 100 ml of water suji
- 500 ml of coconut milk
- 3 pandan leaf (concluded)
- 50 grams of sugar

Kinca :
- 300 ml air.
- 200 gram gula merah
- 50 gram gula pasir
- 1/2 sdt garam
- 2 lembar daun pandan (simpulkan)

Syrup of Palm Sugar:
- 300 ml of water.
- 200 grams of brown sugar
- 50 grams of sugar
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)

Cara membuat :
1. Campur  kentang, tepung tapioka, garam, dan daun suji menjadi satu ke dalam baskom. Aduk sambil di uleni hingga kalis, bentuk / pilin adonan memanjang. Sisihkan.

2. Rebus santan, daun pandan, garam dan gula pasir sambil diaduk- aduk hingga mendidih. Masukan adonan ketan yang telah dibentuk, masak hingga mengapung dan matang. Angkat.

3. Kinca :
    - Rebus air, gula merah, garam, dan daun pandan hingga gula larut dan mengental,Ang  kat,saringan

4. Siapkan mangkuk saji, masukan bubur. Tuangkat saus kinca diatasnya.

5. Sajikan selagi hangat.

How to make it :
1. Mix the potatoes, tapioca flour, salt, and leaves suji become one into the basin. Stir in knead until smooth, form / gyre dough lengthwise. Set aside.

2. Boil the coconut milk, pandan leaves, salt and sugar to the boil while stirring diaduk-. Put sticky dough that has been formed, floats and cook until cooked. Lift.

3. The syrup of palm sugar:
     - Boil water, brown sugar, salt, and pandan leaves until sugar dissolves and thickens, Ang kat, sieve

4. Prepare a serving bowl, put the porridge. Tuangkat syrup of palm sugar sauce on top.

5. Serve while warm.

CARA MEMBUAT BUBUR WEDANG ANGSLE_How to make A Wedang Angsle Porridge

Wedang Angsle

Untuk / To  :  5 porsi / 5 servings
1 porsi / serving : 483 kalori / 483 calories

Bahan Isi :
- 100 gram kacang hijau (cuci, rendam, rebus hingga lunak tetapi tidak terlalu pecah)
- 5 buah putu mayang (siap pakai)
- 3 lembar roti tawar
- 150 gram biji delima (siap pakai)
- 5 sdm susu kental manis

Ingredients :
- 100 grams of green beans (dry, soaked, boiled until soft but not too breakable)
- 5 pieces Putu Mayang (ready to use)
- 3 pieces of white bread
- 150 grams of pomegranate seeds (ready to use)
- 5 tablespoons sweetened condensed milk

Kuah :
- 1 liter santan encer
- 100 gram jahe (memarkan)
- 2 lembar daun pandan (simpulkan)
- 150 gram gula merah
- 50 gram gula pasir

Curry :
- 1 liter of coconut milk diluted
- 100 grams of ginger (minced)
- 2 pandan leaf (concluded)
- 150 grams of brown sugar
- 50 grams of sugar

Cara Membuat :
1. Rebus santan, jahe, gula merah, dan pandan, dan gula pasir hingga mendidih dan keluar aroma.

2. Cara menyajikan sebagai berikut ;
- Putu mayang (paling bawah)
- Roti (lapis kedua)
- Kacang hijau rebus (lapis ketiga)
- Biji delima (lapis keempat)
- Kuah santan jahe (lapis kelima)
- Susu kental manis (paling atas)

3. Hidangkan hangat-hangat.

How to make it :
1. Boil the coconut milk, ginger, brown sugar and pandan, and sugar to a boil and out aroma.

2. How to present as follows;
- Putu Mayang (bottom)
- Bread (second layer)
- Green bean stew (third tier)
- Pomegranate seeds (fourth tier)
- Kuah ginger coconut milk (fifth layer)
- Sweetened condensed milk (top)

3. Serve warm.

CARA MEMBUAT BUBUR DELIMA (How to make Delima Porridge)

Bubur Delima
  Delima porridge

Untuk / To  :  5 porsi / 5 servings
1 porsi / serving   :  362 kalori / 362 calories
Protein  :  1,1 gram / 1.1 grams
Lemak / Fat  :  2,2 gram / 2.2 grams

Bahan :
Biji Delima
- 200 gram bangkuang (kupas, cuci,   dan potong dadu kecil)
- 25 gram gula pasir
- 1/2 sdt garam
- 300 ml air
- 200 gram tepung tapioka
- Pewarna merah rose secukupnya.

Ingredients :
Pomegranate seeds
- 200 grams Bangkuang (peeled, washed and cut into small cubes)
- 25 grams of sugar
- 1/2 teaspoon salt
- 300 ml of water
- 200 grams of starch
- Red dye rose sufficiently

Bubur :
- 750 ml air
- 200 gram gula pasir
-  1/2 sdt garam
-     2 lembar daun pandan (simpulkan)

Porridge :
- 750 ml of water
- 200 grams of sugar
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)

Saus Santan :
- 200 ml santan kental
- 1/2 sdt garam
-    2 lembar daun pandan (simpulkan)
-    1 sdm gula pasir
- 1/2 sdm tepung maizena (larutkan dengan sedikit air)

Santan sauce :
- 200 ml thick coconut milk
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)
- 1 tablespoon sugar
- 1/2 tablespoons cornstarch (dissolved in a little water)

Cara Membuat :
1. Biji Delima
    - Rebus 300 ml air dengan gula dan garam hingga mendidih.
    - Masukan irisan bangkuan (masak selama kurang lebih 15 menit)
    - Angkat dan tiriskan
    - Beri pewarna merah dan ratakan
    - Gulingkan diatas tepung tapioka hingga rata dan sisihkan.

2. Bubur
    - Rebus 750 ml air, 200 gram gula pasir, dan garam hingga mendidih.

3. Masukan biji delima sedikit demi sedikit kedalam rebusan air gula. Rebus hingga matang (biji delima hingga tampak mengapung dan transparan) dan kuah gula mengental.

4. Saus Santan
    - Rebus santan, gula, garam, dan daun pandan hingga mendidih sambil diaduk-aduk agar santan tidak pecah.
    - Tuangkan larutan tepung maizena, aduk dan masak hingga santan agak mengental.
    - Angkat.

5. Siapkan mangkuk saji, tuangkan bubur delima lalu beri saus santan di atasnya.

6. Sajikan selagi hangat.

How to make it :
1. Pomegranate Seeds
    - Boil 300 ml of water with sugar and salt until boiling.
    - Put the slices bangkuan (cook for approximately 15 minutes)
    - Remove and drain
    - Give the red dye and roll
    - Roll over tapioca flour until smooth and set aside.

2. Porridge
    - Boil 750 ml of water, 200 grams of sugar, and salt until boiling.

3. Put the pomegranate seeds little by little into the boiling sugar water. Boil until cooked (the pomegranate seeds to seem to float and transparent) and sugar sauce thickens.

4. Sauce Santan
    - Boil the coconut milk, sugar, salt, and pandan leaves to a boil, stirring, stirring so that milk is not broken.
    - Pour the cornstarch solution, stir and cook until slightly thickened milk.
    - Lift.

5. Prepare a serving bowl, pour the pulp of pomegranate and give a coconut milk sauce on it.

6. Serve while warm.