Gado-gado Surabaya

Surabaya gadogado is difference version with gadogado in other places, especially in Jakarta & West Java which use peanut sauce flavor scratched from cobek. Gadogado Surabaya version using concentrated peanut sauce spices and delicious as it uses coconut milk. As a one dish meal dish is very full nourishing like protein, vitamins, minerals and carbohydrates.

To create Surabaya Gadogado,
Prepare Material for producing:
Cutting the Lontong (food consisting of rice steamed in a banana leaf).
Cutting the fried Tofu.
Cutting the fried Tempe (fermented soybean cake).
Press rough the Prawn crackers.
Emping (fried chips made of Gnetum gnemon fruit).
Peeled and slice boiled eggs.

Vegetables material:
Slice the Tomato
Peeled Cucumber and slice
Peeled boiled potatoes and slice
Lettuce leaf and slice
Stew Bean sprouts
Stew Cabbage and slice

To make Gadogado Peanut sauce:
Material:
200 grs of fried peanut
700 ml of coconut milk
2 tbsp rice flour, mix with a little water (solution to thick)
Salt & brown sugar at sufficiently
Vegetable oil, for saute

Fine spices:
7 pcs of cayenne
7 cloves of garlic, saute till fading
1/2 tsp of hard shrimp paste (optional)

How to make peanut sauce flavour:
Blender fired nuts and use some of measure milk coconut.
then mixed with the remaining coconut milk, stir till average & heat while occasionally stirring.
While waiting boil, saute the fine spices until well-cooked and put to the stew sauce.
Continuing to boil the sauce with a small fire while often stirred up till reduced the volume and look greasy, then put the rice flour solution.
Stirring continue until thick and explode around 5 minutes, turn off the fire.
Wait until warm, soup is ready.

To serve Surabaya Gadogado:
Arrange sequence in the plate : Lontong, Tofu, Tempeh, vegetables, boiled Eggs.
Pour with peanut sauce, put shrimp crackers and emping, pour again with a little peanut sauce.
Serve immediately.

Soto Bandung

Soto Bandung is food such as mayonnaise soup that is unique soup comes from Bandung, West Java.

Materials needed to make Soto Bandung is:
250 cc of water for boil.
750 grams meat / beef.
100 gr radish, peeled, thinly sliced round.
3 tbsp of oil for frying, for saute.

Spices:
3 cloves garlic, peeled and contusing.
50 gr galangale, clean, contusing.
2 cm ginger, contusing.
3 stick of citronella, contusing.
1 tbsp sugar,
2 packets of powdered chicken broth.

Complementary:
5 tbsp of fried onion.
100 grs of soybean, submerged less than 2 hours, Drain and Fried.
5 tbsp sliced of onions leaves
5 tbsp sliced of celery leaves.
Pepper powder, according to taste.
Sliced lemon.
Fried Emping (fried chips made of Gnetum gnemon fruit)
* Sambal (Chili sauce with spices).
To make Sambal:
15 fruit cayenne old, submerged briefly in boiling water, 1/2 tsp salt, 1/2 tbsp sugar, pounded rough.
1 / 2 tsp vinegar.
50 cc of water.
*Poke average *.

How to make:

1. Boil Water, entries meat. Cook while added the water if necessary until the meat is soft. Lift the meat, and cut small. Aside.
2. Saute the garlic until the yellow, input into the chicken broth along with other spices and cutting meat. Boil sliced radish. Cook briefly. Lift.

How to serve: Place the pepper powder in a bowl, give lemon taste. Cast thick broth along with the contents, sow fried onion, fried soybeans, sliced onion leaves, and sliced celery. Serve with fried emping, soy sauce and Sambal in separate places.