Peuyeum.....did you know???

Peuyeum , snacks from Bandung this one despite already started out but still has loyal fans ( including me : D ) . How to sell is unique , because it is hung on the ceiling of the simple roadside stalls . Besides it tastes good , the price is cheap linings ouy !
 Bandung is famous
with a myriad of snacks and various snacks souvenirs typical and completely delicious . Peuyeum derived from Sundanese language is interpreted as cassava and savouries had become fairly popular in West Java . Although the confectionary unfortunately now been overshadowed with a variety of snacks than other developing city .
Although already Peuyeum popularity has dimmed , but the loyal fans still looking for snacks this one . Good to eat alone in the house , snacking on the go all temah Bandung - Jakarta , or as a souvenir . Well , if you are one of the loyal fans ?
Peuyeum usually sold on the roadside along the Bandung - Jakarta . The origin Peuyeum many are sold there because the area is a regional producer of cassava . As a result we can see sepanjangan Peuyeum lined street sellers should be recognized even now the number is not as much as before .

Well , how do I make it ? The procedure is very easy to manufacture . Most important is the material that should be there, is that right .. ?

Here are the tools , materials and how to make peuyeum :

tool :

1 . basin

2 . duster

3 . stove

4 . Steamed pot

5 . filter

6 . plate

7 . knife

8 . Spoon & fork

ingredients :

1 . sufficient water

2 . banana leaves

3 . Yeast which has been smoothed

4 . Cassava 2 kg

How to make :

1 . Prepare all the ingredients .

2 . Cassava peel and shred the husk until coarse piece .

3 . Cut the peeled cassava as desired .

4 . Wash thoroughly cassava that had been cut .

5 . While waiting for cassava dry , put some water into the pan samapai guess - about a quarter filled and heat until boiling .

6 . After the boiling water into the pan insert steamed cassava , cassava ¾ then steamed until cooked , about - about when the ' meat ' cassava can be pierced with a fork .

7 . Once cooked, remove ¾ cooked cassava which have then put in a container , then cooled

8 . While flutter - ngipas , be prepared container as a place to turn cassava into tape . The container consists of the lower basin lined with banana leaves .

9 . After cassava really - really cool, put into containers cassava and sprinkle with yeast that has been smoothed by using a sieve

10 . Cassava who has given yeast is then closed again with banana leaves . Cassava is - should be closed in order to get maximum results .

11 . After the cassava is covered with banana leaves , let stand for 1-2 days until it was soft and sweet . That's when cassava has become Peuyeum .

Well teman2 tuh can try it yourself at home , a step is not too complicated . It only took just a little and be patient .. TRY congratulations !

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wajik wow??taste very much

ingredients:
- 500 gr of white sticky rice
- 300 grams of brown sugar
- 2 tbsp sugar
- 250 ml coconut milk from 1 coconut
- 6 lbr lime leaves
- 2 pandan leaves lbr
- 1/4 tsp salt

How to make:
1. White sticky rice soak in water for 2 hours.
2. Steamed glutinous rice in a saucepan heat for 30 minutes.
3. After a half-baked, remove from heat.
4. make 200 ml of hot water to the boil, put sticky.
5. Stir until the discharged water to seep into the glutinous, remove from heat.
6. Jerang coconut milk, brown sugar, granulated sugar, lime leaves, pandan leaves, until boiling and thickened.
7. Enter steamed sticky rice.
8. Cook until the milk is absorbed out sticky and a bit dry. Lift.
9. Pour the pan, flatten with a somewhat suppressed. Chill.
10. Cut into diamond shapes cut at 2 1/2 cm. Serve.

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lemper wow, taste from java island??

Ingredients:
½ kg of glutinous
500 cc coconut milk from 1 coconut
1 teaspoon salt
2 pieces of pandan leaves
  banana leaves for wrapping

material contents
½ chicken (± ½ kg)
1 bay leaf
1 piece of ginger, crushed
1 stalk lemongrass, crushed
1 tablespoon cooking oil
250 cc coconut milk from ½ coconut

Spices that
1 teaspoon coriander
4 grains of red onion
3 cloves of garlic
1 whole nutmeg
  a little tamarind
  salt to taste
  sugar to taste

How to prepare:

How to make content lemper:
1. Boil chicken until tender, then shredded-shredded thin.
2. Saute the spice paste with oil.
3. Enter the greeting, galangal and lemongrass.
4. Once the desired fragrance and stir chicken so flat.
5. Add coconut milk and stir until dry.

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foods must avoid under 1 year of age

Avoid foods that infants under 1 year of age
Honey. Not recommended for infants under one year of age, as there are chances of getting the bacteria Clostridium Botulinum. Babies do not have immunity to these bacteria and can cause nerve poison paralyzed him.
Salt. Baby food should not be given because there is a strong salt is processed by the kidneys. Breast milk and formula is sufficient salt in his body
Sugar. Let your baby is not used to the sweet taste that can damage teeth.
Nuts. In addition there is the possibility of choking, beans are also very potentially cause allergic reactions
Cow's milk as a beverage. Not enough fat content, nutrients (particularly iron), and calories. Too much sodium. Also potentially be an allergen. Except for dairy products such as cheese, are allowed after the baby is 6 months old.
The food is avoided until the age of 6 months

Wheat and any of its products. Allergens (can cause allergic reactions)
Eggs. Allergens, especially the whites have a lot of protein content.
Fish, fisheries. allergens
Acidic fruits, such as oranges, grapes, pineapple. Baby had a strong stomach to be acidic foods
note

At the age of 4-6 months, breast milk or formula is still the main source of baby food. Other foods just extra.
Learning to eat is the most important thing at this age. Do not worry if your baby eats little or not eating at all. Please try again at another time.
If the baby is seen pushing food with his tongue, the baby may not yet ready to accept solid food.
Always wait for 4 days to introduce new foods to, in order to be seen whether the baby has an allergic reaction to food.

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gejrot Tofu...ummmm ??

Tofu is a culinary Gejrot Cirebon.
Know gejrot quite simply, from materials and processes to make it, but the taste is sweet and sour spicy enough to enjoy the addictive dish is made ​​out. food is often sold at roadside stalls are cheap and tasty food. so do not forget if you're in Indonesia in the cirebon please sampled.

ingredients:

15 pieces or know pong sumedang Know
50 ml soy sauce
25 grams of brown sugar
250 ml of water
4 tbsp tamarind water

Materials ditubuk:

3 cloves garlic, finely crushed
5 pieces of green chili, finely crushed
4 pieces of curly green chillies, crushed coarse
4 red onions, crushed coarse


How to make Tofu Gejrot:

Soak out for 15 minutes in water spiked with 1 teaspoon salt. Fried tofu and set aside.
Combine soy sauce, water, brown sugar and acidic water. Stir well. Cook over low heat until
boil. Turn off heat. Chill.
Serve out the cut - cut in a plate / bowl, add seasoning
pounded spices and pour water.

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getuk the most popular traditional food

Getuk the foods that are easily found in Central Java and East Java.in my town, this is most popular food, people beliefe eat this food make long old and be healthy..

Materials - materials
- Materials needed to make getuk are as follows:
- Water for steaming
- 1/2 kg of cassava, peeled, cut into pieces
- 150 grams sugar / Sugar
- 1/2 tsp salt
- 1/2 pcs coconut, grated and steamed

dye
If you want a white getuk we should use granulated sugar, to use the red color while green sugar obtained from the juice of the leaves Suji.

How to make getuk
1. Cassava is peeled, then washed and cut into pieces about 5 cm.
2. Boil until cooked cassava. Winds until the steam is lost.
Mix cassava - a little Salt - Sugar. Blend until creamed.
3. Give dye if liked.
4. Serve warm with a sprinkling of grated coconut.

Getuk usually served for snacks while drinking tea. One variation getuk presentation is by frying.

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Tofu Sambal Coconut Milk

picture by Leoni's site

Material:

1. 500 gr white Tofu (sliced, cut 11/5x1x1 cm, half-fried dry)
2. 2 handles Petai (peeled)
3. 350 ml coconut milk (from 1 / 2 grains of coconut)
4. 2 tsp Salt
5. 1 tbsp tamarind water
6. 2 tbsp cooking oil

Mashed the ingredients:

1. 6 pieces red chilli
2. 8 cloves Onion
3. 2 1 / 2 curcumin
4. 1 / 2 tsp paste2
5. tsp Monosodium glutamat (MSG)

How Cooking:

1. Flavor of mashed the ingredients in hot oil until fragrant.
2. Add petai, briefly confused.
3. Add the coconut milk, tamarind water, and salt, cook until boiling.
4. Add Tofu, cook until set.
5. Lift and served for 6 portions.

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