Dining Indonesia

Although the vegetarian restaurant that is currently not difficult to find, both big city or village has a lot of popping, but it would be more useful to try to cook yourself at home,  hopefully with this recipe will add a collection of your vegetarian menu, good luck

Vegetarian fried Capcay

Materials:
500 grams button mushrooms cut to be 4 parts
500 grams of white mushrooms cut small
Cabbage leaves 5
Caisim mustard 10 pieces cut
3 stalks leek leaves chopped
1 stalk celery cut into pieces
3 plum tomatoes cut in 4
Fruit 1 onion cut in 4
2 carrots cut oblique & thin
3 cloves garlic
4 tablespoons tomato sauce
4 tablespoons sago flour or cornstarch
Salt to taste
Pepper to taste fine
Replaced seasonings with salt and sugar
Broccoli sauteed peppers

Managing way:
1. Saute garlic until fragrant yellow and smelled.
2. Enter the mushrooms and stir until half cooked.
3. Add a glass of water.
4. After boiling put carrots and other vegetables.
5. Stirring constantly while adding the tomato sauce, salt, pepper and spices.
6. After it according to taste, enter the liquid sago flour / cornstarch.
7. Immediately remove from fire.
8. Serve while warm.

Fried Broccoli

Materials:
500 g broccoli
5 pieces of dried chilli
2 tablespoons soy sauce England
1 / 2 tablespoon sesame oil
3 cloves garlic
5 tablespoons water

Managing way:
1. Cut broccoli flowerets, soak in salt water for 5 minutes. Drain.
2. Minced garlic and dried red chilies, set aside.
3. Saute garlic and dried red chilies until fragrant, pour a little water.
4. Enter the broccoli, soy sauce England, chicken broth powder, and sesame oil. Stir until the broccoli is cooked. Lift.
5. Serve immediately.

Corn cakes

Ingredients :
12 medium-size fruit and corn is not too young.

Spices :
Pepper,
coriander,
turmeric,
laos,
celery,
kencur,
brown sugar and salt
red onion, garlic and seasonings to taste.

How to Make:
Comb corn, mashed a little rough.
Blend all ingredients and mix with corn that has been crushed.
Add brown sugar to taste, celery leaves, thinly sliced, salt and seasonings to taste.
Rounded shape rather flat dough, then fried with a small fire.
If the dough is not sticking, add a little wheat flour or rice flour.

Kopasztas Kocka

Materials:
400 grams of white cabbage, thinly sliced
1 teaspoon salt
1 / 2 teaspoon sugar
3 tablespoons butter
1 / 2 teaspoon pepper powder
200 g lasagne spinach, boiled and cut into pieces
100 ml of water

Managing way:
1. Knead the cabbage with salt.
2. Let stand for 15 minutes.
3. Panasakan butter, beat in sugar and stir until berkaramel.
4. Add the cabbage and season with pepper powder.
5. Enter the lasagne and water.
6. Stir until cooked lasagne.
7. Remove and serve warm.

Vegetarian fried chicken thighs

Material :
10 pieces of skin out
salt, to taste
pepper, to taste
sugar,
sesame oil
enough cooking oil,
1 stalk lemongrass

How to make:
Provide flowers (skin) know enough, soak in hot water until soft, drain. Then add salt, pepper, a little sugar, sesame oil to taste (a few drops or a teaspoonful of the maximun), citronella is peeled it off and then cut the end of the stem up to 4 stems, add cooking oil.
Spread curd mentioned above, sow it all over with salt, pepper, etc., plus sesame oil. Let stand for about half an hour to allow the flavors to infuse. Then divide the dough into. take one part of this curd mixture and lemongrass gulungkan on until solid, so resembles chicken thighs. Steam until cooked for 30 minutes. Heat oil, fry the chicken thighs until soft synthetic brown, then serve. The dough may be reproduced in accordance with the dish. Add ketchup steak vegetarian, if you want to add variations.
Sos own or create the following way:
Ketchup bottle soy sauce to taste plus half the number (size, dosing) ketchup, plus a quarter of bottled chili sos (sos Lampung), stir until smooth, and serve the chicken thighs in addition to the above.

Acid tempe

Material :
2 Liter Water
200 grams of diced white out
2 tablespoons cooking oil
2 cm galangal. crushed
1 bay leaves
2 red chilli, halved lengthwise
Cabal 2 green fruit, halved lengthwise
200 g tempe. pcs 2×2 cm
3 fruit vegetables star fruit, sliced crosswise 1 cm
2 teaspoons tamarind Java, knead with 50 ml of water, strain
Leaves 2 tablespoons chopped red onion

Spices are blended :
2 cloves garlic
5 red onions
4 cloves roasted hazelnut
2 lime leaves
112 teaspoon shrimp paste fried
1 teaspoon brown sugar, a comb
1 tablespoon salt

Managing way:
.- Heat oil and saute finely spice, galangal, and bay leaves until fragrant.
- Enter the red chili and green chili-stirring Stir until wilted.
- Add tempeh, tofu and white and a little water.
Bring to a boil, add vegetables star fruit, tamarind water Java, and onion leaves.
- Cook until all ingredients are cooked.
Lift .- Serve hot.

Corn ball
Materials:
175 grams of flour atta (wheat flour)
Besen flour 75 grams (mung bean flour)
1 / 2 teaspoon baking soda
1 / 2 teaspoon turmeric powder
1 / 2 teaspoon salt
1 / 2 teaspoon pepper powder
2 cm ginger, grated
2 pieces of sweet corn, boiled, pipil
2 pieces of green chilies, diced 1 / 2 cm
1 stalk celery
Pipil corn 100 grams of fresh or frozen, puree in a blender
1 tablespoon lemon juice
3 tablespoons plain yogurt
3 tablespoons oil, heat enough oil for frying

Managing way:
1. Mix flour atta, besen flour, baking soda, turmeric, salt, pepper, ginger, pipil sweet corn, green peppers, celery. Stir.
2. Add corn smooth, lemon juice, and yogurt. Mix well. Enter the hot oil and stir well.
3. Form the dough into small balls.
4. Fry in hot oil.
5. Serve while warm.