Recipe for vegetarian: Potato Pepes

Materials make Pepes Potatoes:
1 bunch basil leaves
½ coconut youngish
½ kg of potatoes
Seasonings:
½ ounce of dried shrimp
4 green chilies
4 cloves garlic
8 shallots
banana leaf
bay
salt to taste
sugar to taste
stick

How to make Potato Pepes:
Potatoes peeled and sliced ​​a small square. shredded coconut, and basil-stringed plucked. Ebi marinated then crushed, sliced ​​green chilies whole. Other ingredients are crushed then mix it all, flatten, then wrap small pieces with a banana leaf which was covered with a sheet of bay leaves. Cover with a biting and then steamed, grilled briefly after cooked over charcoal fire until fragrant.

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Recipe for vegetarian: Potato Sate

Sate Potato, this dish is usually served rice with jamblang Cirebon Sate Ingredients Potatoes:
500 g small potatoes, boiled and peeled
5 spring onions
5 cloves garlic
1 teaspoon pepper
1 whole toasted shredded coconut
5 pieces of hazelnut
4 tablespoons oil
sugar and salt

How to make Satay Potato:
Puree onion, white and hazelnut. Stir-fry until fragrant spices, put the potato stew stir until blended. Add the toasted coconut, Put pepper, salt and sugar, stir and drain.
Prick potatoes with satay skewers

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Recipe for Vegetarian: Fried Sprouts

Recipe for Vegetarian: Fried Sprouts
Fried bean sprouts Fried Sprouts cooking:
100 gr oncom, cut into cubes.
Bt leaves 10 chives, cut into pieces
Bt 1 green onion, thinly sliced
1 pcs tomato, thinly sliced
5 tablespoons soy sauce
3 tablespoons cooking oil
1 / 2 lt of water

Seasonings:
100 gr taoco
3 pcs red chili
2 pcs chili sauce
5 bt onion
1 teaspoon salt
1 tsp sugar
Complement:
200 g egg noodles
150 g bean sprouts
300 gr out of white, cut into pieces.

How to Make:
Fried Sprouts gravy:
Blend the spices and stir-fry until fragrant. Enter oncom, scallions and tomatoes. Stir until blended and wilted. Add water, soy sauce and chives. Bring to a boil.

Fried Sprouts Contents:
Brewed egg noodles and bean sprouts. Fry until brown and white out. Enter the contents into a bowl and pour the sauce.

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Recipe For The Vegetarian: Meat Satay Vegetable

Material:

• 625 g high protein flour
• 400 ml of water
• 2 tablespoons cooking oil
• 1 / 2 tablespoon salt
• 1 / 4 teaspoon pepper
• 1 tsp mustard
• 2 tablespoons butter, melted
• Puncture sate to taste

Sauce:

• 50 g canned button mushrooms, thinly sliced
• Btr 2 shallots, finely chopped
• 20 g wheat flour
• 200 cc of broth
• 50 cc cream
• 1 teaspoon salt
• 1 / 4 tsp pepper
• 2 tablespoons cooking oil remaining meat
• 1 Tbsp L & P sauce

How to Make:

Combine flour, water, and oil in a bowl. Knead until dull and then let stand 20 minutes. Add the water. Knead until glutennya and drain are left behind. Add water again until water bilasannya nodes. Let stand 3 minutes until fluffy. Season with salt, pepper, mustard. Knead and shape of the square, steamed until cooked. Diced and stacking with satay puncture. Fuel and coat with liquid margarine until fragrant. Make the sauce: Saute onion until fragrant, add flour, stirring until browned. Pour broth, mushrooms, cream, L & P sauce, salt, and pepper. After boiling and thickened, add the sauce. Remove from heat. Serve skewers with mushroom sauce.

 

For 10 servings

Nutritional value per serving:

Energy: 263 Cal

Protein: 5.9 g

Fat: 4.5 g

Carbohydrates: 46.7 g

Sources: Tabloid-nakita.com
 

TIP

To make a vegetable or meat mock meat, a good type of flour used is a high-protein flour. This type of flour can produce a good gluten.

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Recipe for vegetarian: Vegetarian Bakwan

Recipe for vegetarian: Vegetarian Bakwan
Bakwan Vegetarian Ingredients:
200 grams of carrots in thin slices
100 g kg-boiled potatoes boiled then diced
100 grams of bean sprouts
100 g cauliflower-stringed plucked
5 cloves garlic, crushed
3 cloves garlic crushed red
300 gr flour
100 gr flour panir
2 chicken eggs
chives to taste
ground pepper to taste
ground pepper to taste
flavoring to taste
soy sauce to taste
salt to taste
sugar to taste

Method of Construction:
Add the carrots, potatoes, bean sprouts and cauliflower and onion and garlic that have been mashed. Then add a little water and then put the flour and the flour into the mixture and ulen panir until everything is evenly distributed.
After that input has been beaten egg, green onion, pepper, pepper, salt and sugar flavoring to taste. Ulen until smooth then add soy sauce to give a brownish color to the dough did not taste but mostly because it has been given salt.
Heat oil and fry bakwan by forming a fist-sized balls of hand. After the golden browned, remove and drain.
Good luck

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Banana Heart Curry

MATERIALS:1 piece of banana (banana the most good rock)
2 tablespoons cooking oil
500 ml thick coconut milk from 1 coconut
2 bay leaves
2 cm galangal
3 lime leaves
2 tablespoons tamarind water

Puree:5 large red peppers
8 cloves red onion
5 cloves garlic
1 teaspoon salt and 1 / 2 teaspoon pepper
1 tsp sugar


HOW TO MAKE:
1. Remove outer skin of banana, then cut it in half lengthwise, then sliced ​​thin and wash clean. Boil until tender, remove and drain.
2. Heat oil, saute ground spices until fragrant, enter the greeting, galangal and lime leaves. Enter coconut milk, cook until sauce seasoning evenly and shrink. Add banana and cook briefly, remove from heat.
3. Serve with white rice.

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Recipe for veggie: Tofu Steak

Recipe for veggie: Tofu Steak
Tofu Steak Ingredients:
300 g tofu / tofu in a box, drain, cut into 1x6x4 cm
1 leek, green part, thinly sliced
nori, cut into rough

Seasonings:
1 tbsp vegetable oil
½ tsp sesame oil
2 tablespoons Japanese soy sauce
1 clove garlic, grated
1 tablespoon soy sauce
1 tablespoon mirin
½ teaspoon pepper

How to make:
Marinate tofu in Condiments, let stand for 1 hour. Heat a frying pan, enter the following perendamnya tofu. Cook over low heat until browned and slightly dry. Remove from heat. Place on a serving plate, sprinkle with scallions and nori. Serve warm.

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Recipe for vegetarian: Gudeg

Recipe for vegetarian: Gudeg
Gudeg cooking:
750 g young jackfruit, peeled, cut into pieces
500 ml of coconut water
750 ml thick coconut milk from 2 coconuts
2 pieces of teak leaves
150 g brown sugar
6 bay leaves
4 cm galangal, crushed

puree:
12 grains of red onion
6 cloves garlic
8 cloves pecans, toasted
1 tablespoon coriander, toasted
1 teaspoon salt

How to make a dish warm:
1. Rinse jackfruit, boiled briefly with coconut water, remove from heat.
2. Prepare the pan, Cover bottom of the pan with teak leaves. Place half of the young jackfruit and half the spices.
3. Add coconut milk and cover pan. Cook over medium heat until warm and claw soft cooked, remove from heat.
4. Serve with warm rice.

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