Rawon is a form of stew meat menu with a distinctive flavor because it contains kluwek. Rawon known as typical dishes, especially East Java, Surabaya. Meat for rawon generally beef is cut a little small. Rawon typical dark color comes from kluwek. Papayas contain compounds hypotensive and hypolipidemic compound, which is a substance that can help control the rise in blood pressure and increased levels of blood lipids, especially cholesterol.
Recipes How to Make Rawon Yang Enak
Serving suggestions:
- Servings: For 6 People
- Preparation Time: 30 Minutes
- Cooking Time: 60 Minutes
Material :
- Beef brisket 500 grams
- Water 3 liters
- 1 knee cows, split
- Lime leaves 3 pieces
- Lengkuas1 thumb, crushed
- 1 stalk lemongrass, crushed
- 5 tablespoons oil, for frying
- Royco Versatile Cow Sense 3 packs
- Leeks 2 stalks, cut into a size of 1 cm
Ground spices :
- Kluwak 2 pieces
- Onion 7 items
- Garlic 3 grains
- Turmeric 2 cm
- Ginger 2 cm
- Coriander, 1 teaspoon toasted
- ½ teaspoon pepper
- 2 teaspoons salt
- 2 teaspoons sugar
Puree spice him up and set aside.
How to make :
1. Prepare Pots and enter the water and boiled until boiling.
2. Enter the beef and cattle knee then boiled until soft half only. Lift and cut the meat according to taste. Set aside.
3. Enter Royco Versatile Flavor Beef stew meat into the water was so into the broth.
4. Heat the oil in a skillet, saute ground spices, galangal, lime leaves, and lemongrass until cooked and fragrant.
5. Insert and mix the pieces of meat earlier in the stir, mix well and cook until flavors mingle.
6. Finally insert meat stir into broth that had been made earlier.
7. Cook until the meat is tender using a small fire.
8. Remove and serve while still warm, do not forget to add appendages such as bean sprouts, lime and salted egg
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Sunday 29 November 2015
Curry shrimp from Indonesia
Kari is the name for various types of food cooked with spices to have a sharp and peppery flavor. Kari is the cuisine of South Asian origin, mainly from India which has been extended to all countries in the Asia Pacific region and Europe.
Herbs and spices used to make curries are very diverse and not limited to coriander, turmeric, pepper, chili, paprika powder, cumin, cinnamon, cardamom, anise, fenugreek, anise, bay leaves Koja, dancengkeh. Types of spices that are used depending on the type and country of origin of curry dishes. Curry powder (curry powder) or masala is a mixture of different types of herbs and spices that was first created by the British in the days of the British Raj as longs with Indian curry.
As for the ingredients and spices as well as how to make curry shrimp for 4 servings are as follows:
INGREDIENTS:
500 grams of shrimp pancet
1 tsp lemon juice
1 bay leaf
2 lime leaves
1 stalk lemongrass, white part, crushed
1/2 cm galangal, crushed
150 ml thick coconut milk
2 tablespoons cooking oil, for frying
GROUND SPICES:
7 red onions
3 cloves garlic
1 red chilies, seeded
2 eggs hazelnut
2 cm turmeric
1 cm ginger
1/2 tablespoon coriander
1/2 sdtjintan
1 teaspoon salt
1/2 tsp sugar
HOW TO MAKE CURRY SHRIMP:
1. Marinate the shrimp with lime juice. Let stand 10 minutes.
2. Heat oil, fry the bay leaves, lime leaves, lemon grass, ginger and spices until fragrant.
3. Enter the shrimp, and cook until prawns change color.
4. Add the coconut milk, stir well.
5. Cook until cooked seasoning, pervasive and thick gravy. Lift.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWhH5
Herbs and spices used to make curries are very diverse and not limited to coriander, turmeric, pepper, chili, paprika powder, cumin, cinnamon, cardamom, anise, fenugreek, anise, bay leaves Koja, dancengkeh. Types of spices that are used depending on the type and country of origin of curry dishes. Curry powder (curry powder) or masala is a mixture of different types of herbs and spices that was first created by the British in the days of the British Raj as longs with Indian curry.
As for the ingredients and spices as well as how to make curry shrimp for 4 servings are as follows:
INGREDIENTS:
500 grams of shrimp pancet
1 tsp lemon juice
1 bay leaf
2 lime leaves
1 stalk lemongrass, white part, crushed
1/2 cm galangal, crushed
150 ml thick coconut milk
2 tablespoons cooking oil, for frying
GROUND SPICES:
7 red onions
3 cloves garlic
1 red chilies, seeded
2 eggs hazelnut
2 cm turmeric
1 cm ginger
1/2 tablespoon coriander
1/2 sdtjintan
1 teaspoon salt
1/2 tsp sugar
HOW TO MAKE CURRY SHRIMP:
1. Marinate the shrimp with lime juice. Let stand 10 minutes.
2. Heat oil, fry the bay leaves, lime leaves, lemon grass, ginger and spices until fragrant.
3. Enter the shrimp, and cook until prawns change color.
4. Add the coconut milk, stir well.
5. Cook until cooked seasoning, pervasive and thick gravy. Lift.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWhH5
Beef Rendang Padded From Indonesia
Rendang or randang is flavored spicy meat dishes which use a mixture of various herbs and spices. The cuisine is generated from heated cooking process repeated dengansantan coconut. Cooking process takes many hours (usually about four hours) to dry and solid black. At room temperature, rendang can last for weeks. Rendang cooked in a shorter time and santannya called kalio not dry, light golden brown.
Rendang can be found in Padang Restaurant around the world. The cuisine is popular among the people of Indonesia and Southeast Asia 'countries, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in various ceremonies and special events. Though rendang is a Minangkabau traditional cuisine in general, each region in Minangkabau have cooking techniques and the use of different spices.
In 2011, rendang dish was named the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International
Rendang Meat Ingredients:
• scrub 500 grams of beef, cut widened approximately 12 parts
• turmeric leaves 2 pieces
• lime leaves 2 pieces
• 2 stalks lemongrass, crushed
• deaf 1 piece
• grated coconut toasted 2 tablespoons
• 1000-1500 ml coconut milk of 2 coconuts
• 2 tablespoons cooking oil
Fine Spices Meat Rendang recipe:
• onion 10 grains
• 6 cloves garlic
• 150 grams of red chili
• cayenne pepper to taste
• hazelnut 5 grains
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• turmeric 1/2 cm
• ginger 1 cm
• salt to taste
How to Make Meat Rendang:
• Heat oil and saute ground spices, turmeric leaves, lime leaves, lemon grass and deaf until fragrant.
• Insert the meat, stir until it changes color.
• Pour the coconut milk and add the toasted coconut shavings, cook over medium heat, stirring gently until boiling.
• Reduce the heat and cook until the meat was overcooked, greasy and browned.
• Remove and serve.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWgbu
Rendang can be found in Padang Restaurant around the world. The cuisine is popular among the people of Indonesia and Southeast Asia 'countries, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in various ceremonies and special events. Though rendang is a Minangkabau traditional cuisine in general, each region in Minangkabau have cooking techniques and the use of different spices.
In 2011, rendang dish was named the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International
Rendang Meat Ingredients:
• scrub 500 grams of beef, cut widened approximately 12 parts
• turmeric leaves 2 pieces
• lime leaves 2 pieces
• 2 stalks lemongrass, crushed
• deaf 1 piece
• grated coconut toasted 2 tablespoons
• 1000-1500 ml coconut milk of 2 coconuts
• 2 tablespoons cooking oil
Fine Spices Meat Rendang recipe:
• onion 10 grains
• 6 cloves garlic
• 150 grams of red chili
• cayenne pepper to taste
• hazelnut 5 grains
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• turmeric 1/2 cm
• ginger 1 cm
• salt to taste
How to Make Meat Rendang:
• Heat oil and saute ground spices, turmeric leaves, lime leaves, lemon grass and deaf until fragrant.
• Insert the meat, stir until it changes color.
• Pour the coconut milk and add the toasted coconut shavings, cook over medium heat, stirring gently until boiling.
• Reduce the heat and cook until the meat was overcooked, greasy and browned.
• Remove and serve.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWgbu
Indonesian beef goulash
Indonesian beef goulash
The goulash is a dish made from raw chicken meat, various fish, goat, beef, offal, or vegetables such as young jackfruit and cassava leaves, which is processed in the flavored sauce savory spices. Characteristic of the curry is rich marinade spices include turmeric, coriander, pepper, galangal, ginger, red chili, onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin are mashed, blended, then cooked dalamsantan. The cuisine that has a characteristic yellow due to the effect of turmeric extract. Food is considered as another form of curry, and internationally is often referred to as curry-style Indonesia, although in the culinary arts Indonesia also found curry.
As for the recipes making delicious beef stew typical of Indonesia are as follows:
Delicious Meat Stew Ingredients:
1 kilogram of beef, cut to size and shape according to taste.
4 stalks lemongrass, white part only use, then crushed.
2 leaves turmeric, knotted.
Lengkuas size of 2.5 knuckles, crushed.
8 lime leaves, discard the bones leaves.
4 cardamom pods.
6 grains cloves.
20 pieces of red chili sauce intact.
salt, granulated sugar or brown sugar and pepper to taste fibers.
1 liter of coconut milk 3 coconuts.
2 liter of thin coconut milk is made from the remaining grated coconut used to make coconut milk.
Butter or margarine for frying.
Softened seasoning :
4 large red chilies.
10 curly red chilies.
16 spring onions.
8 cloves of garlic.
4 teaspoons coriander seeds.
1 teaspoon cumin.
Turmeric size of 2.5 knuckles, burned first.
Ginger size of 2.5 knuckles.
8 grains of walnut, roasted first.
How to Make Delicious Beef Stew:
1. Heat the butter or margarine until melted.
2. Saute spices, lemon grass, turmeric leaves, galangal, lime leaves, cardamom, and cloves until fragrant.
3. Enter the beef that had been cut into pieces. Stir-fry until it changes color.
4. Pour the thin coconut milk and whole red chili, cook until boiling and beef are tender.
5. Add coconut milk and cook, stirring frequently, until cooked and boil.
6. Finally, tambahakan sugar or brown sugar, salt and pepper pots, stirring until dissolved, turn off the stove fire.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWg53
The goulash is a dish made from raw chicken meat, various fish, goat, beef, offal, or vegetables such as young jackfruit and cassava leaves, which is processed in the flavored sauce savory spices. Characteristic of the curry is rich marinade spices include turmeric, coriander, pepper, galangal, ginger, red chili, onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin are mashed, blended, then cooked dalamsantan. The cuisine that has a characteristic yellow due to the effect of turmeric extract. Food is considered as another form of curry, and internationally is often referred to as curry-style Indonesia, although in the culinary arts Indonesia also found curry.
As for the recipes making delicious beef stew typical of Indonesia are as follows:
Delicious Meat Stew Ingredients:
1 kilogram of beef, cut to size and shape according to taste.
4 stalks lemongrass, white part only use, then crushed.
2 leaves turmeric, knotted.
Lengkuas size of 2.5 knuckles, crushed.
8 lime leaves, discard the bones leaves.
4 cardamom pods.
6 grains cloves.
20 pieces of red chili sauce intact.
salt, granulated sugar or brown sugar and pepper to taste fibers.
1 liter of coconut milk 3 coconuts.
2 liter of thin coconut milk is made from the remaining grated coconut used to make coconut milk.
Butter or margarine for frying.
Softened seasoning :
4 large red chilies.
10 curly red chilies.
16 spring onions.
8 cloves of garlic.
4 teaspoons coriander seeds.
1 teaspoon cumin.
Turmeric size of 2.5 knuckles, burned first.
Ginger size of 2.5 knuckles.
8 grains of walnut, roasted first.
How to Make Delicious Beef Stew:
1. Heat the butter or margarine until melted.
2. Saute spices, lemon grass, turmeric leaves, galangal, lime leaves, cardamom, and cloves until fragrant.
3. Enter the beef that had been cut into pieces. Stir-fry until it changes color.
4. Pour the thin coconut milk and whole red chili, cook until boiling and beef are tender.
5. Add coconut milk and cook, stirring frequently, until cooked and boil.
6. Finally, tambahakan sugar or brown sugar, salt and pepper pots, stirring until dissolved, turn off the stove fire.
Good luck and if you want to know his cooking display can be viewed at the link http://adf.ly/1SWg53
chicken satay madura
Chicken satay madura
Sate is a food made from small pieces of meat skewered such a way with a stick puncture bone or bamboo palm leaves and then baked using wood charcoal embers. Satay served with a variety of spices that depend on the recipe variation sate.Daging were used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.
Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the national dishes Indonesia.Sate also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Sate is also popular in the Netherlands influenced Indonesian dishes that were once colonies.
Here, I will explain the ingredients, seasonings and How to Make Chicken Sate Madura Specials:
Material Sate Ayam Madura Specials:
1 lime, cut into 2
1/2 kg of chicken meat, take dagingnyasaja to skin and bones you can make soup. Her flesh diced or small boxes
20 skewers taste
White rice or rice cake
Seasoning Chicken Peanut Satay Madura:
10 small red chilies
Salt to taste
3 red onions
4 cloves of garlic
150 grams of peanuts, fried
2 tablespoons soy sauce (a mixture of mashed beans)
2 tablespoons soy / necessary (supplementary when the presentation)
2 eggs hazelnut
2 tsp brown sugar
150 ml broth
3 tablespoons vegetable oil / cooking
Salt to taste
How to Make Chicken Sate Madura Specials:
1. First make the peanut sauce: mix the garlic, onion, salt, peanuts and pecans, puree. After the heat the oil and saute until fragrant lah, enter broth, cook until thickened and Lift.
2. Mix 2 tablespoons of peanut sauce with 2 tablespoons soy sauce, satay celupkanlah.
3. then grilled until half cooked. Lift up and roll back the spices, then grilled until cooked and lift.
4. Serve the chicken satay madura already burned with peanut sauce plus soy sauce, onion, chili pieces, lemon, and white rice or rice cake.
Good luck and if curious hodgepodge display can be viewed at the link http://adf.ly/1SWek2
Sate is a food made from small pieces of meat skewered such a way with a stick puncture bone or bamboo palm leaves and then baked using wood charcoal embers. Satay served with a variety of spices that depend on the recipe variation sate.Daging were used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.
Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the national dishes Indonesia.Sate also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Sate is also popular in the Netherlands influenced Indonesian dishes that were once colonies.
Here, I will explain the ingredients, seasonings and How to Make Chicken Sate Madura Specials:
Material Sate Ayam Madura Specials:
1 lime, cut into 2
1/2 kg of chicken meat, take dagingnyasaja to skin and bones you can make soup. Her flesh diced or small boxes
20 skewers taste
White rice or rice cake
Seasoning Chicken Peanut Satay Madura:
10 small red chilies
Salt to taste
3 red onions
4 cloves of garlic
150 grams of peanuts, fried
2 tablespoons soy sauce (a mixture of mashed beans)
2 tablespoons soy / necessary (supplementary when the presentation)
2 eggs hazelnut
2 tsp brown sugar
150 ml broth
3 tablespoons vegetable oil / cooking
Salt to taste
How to Make Chicken Sate Madura Specials:
1. First make the peanut sauce: mix the garlic, onion, salt, peanuts and pecans, puree. After the heat the oil and saute until fragrant lah, enter broth, cook until thickened and Lift.
2. Mix 2 tablespoons of peanut sauce with 2 tablespoons soy sauce, satay celupkanlah.
3. then grilled until half cooked. Lift up and roll back the spices, then grilled until cooked and lift.
4. Serve the chicken satay madura already burned with peanut sauce plus soy sauce, onion, chili pieces, lemon, and white rice or rice cake.
Good luck and if curious hodgepodge display can be viewed at the link http://adf.ly/1SWek2
Gado-Gado from Indonesia
Gado-gado is one of the foods derived from the Javanese berupasayur vegetables are boiled and mixed together, with herbs kacangatau sauce of peanuts and are mashed with egg slices and in general much that adding boiled potatoes that have been mashed for dip gado gado along with boiled potatoes cooked in peanut sauce and then sprinkled with fried onions. Empinggoreng little or crackers (there is also wearing prawn crackers) were also added.
Gado-gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with white rice or sometimes also served with rice cake.
On this occasion, I will explain the ingredients and spices, as well as how to create a hodgepodge specials in Indonesia.
Materials and Seasoning Gado gado Specials
1. The main ingredient needed is 150-200 grams of tofu or about 3-4 pieces of large size. Can actually wear out anything but better if you use tofu.
2. Tempe nice and new as much as approximately 150-200 grams. Use tempeh new so the results are better.
3. Chicken eggs that have been boiled for about 2-3 grains. Peeled and cut into small little.
4. Sprouts fresh and nice as much as approximately 160 grams. Rinse and discard the bottom (root) before the stew.
5. fresh long beans 150 grams as well. Cut the tip of the tip, wash and cut into small pieces along approximately 2-3 cm.
6. Fresh lettuce leaves as much as 150-200 grams. Use curly lettuce and small pieces small (can be removed if you do not like).
7. Cucumber medium large size as much as 1 piece. Rinse da peeled before use.
8. Pare taste.
9. Vegetable Col much as 100 grams. Rinse before boiled and cut into small pieces as well.
10. Garlic medium large size as much as 7 pcs. 5 pcs smoothed to make the peanut sauce and 2 pcs for dyeing and tofu before frying.
11. Peanuts that have been fried roasted as many as 250-280 grams. Do not forget to remove the skin before in finely crushed for peanut sauce (peanut sauce seasoning).
12. Fruit red chili sauce to taste. Depending on taste, like many of the like spicy or very little to do not like (spices peanut sauce).
13. Santan about 500 ml. Better taken grated coconut juice to make it more legit (seasoning peanut sauce).
14. Air tamarind as much Kirang over 3 tablespoons (seasoning peanut sauce).
15. kaffir lime leaves as much as approximately 4-5 sheets (seasoning peanut sauce).
16. Sugar nice red for about 50-60 grams. Cut or combed sideways to more easily mixed with other ingredients (spices peanut sauce).
17. Salt to taste for dyeing tofu and peanut sauce (approximately each took 1 tablespoon).
18. cilantro to taste (approximately 3/4 small spoon) for seasoning dye tempeh and tofu.
19. Clean water is mature enough to mix the peanut sauce and seasoning tempeh him.
20. Oil taste.
21. customized complementary materials, such as fried onions, crackers, fried chips, etc.
How to Make Recipes Gado gado tasty and easy
1. First of all we will make the peanut sauce first. But while waiting for the peanut sauce so friends can boil all ingredients until cooked vegetables or somewhat ripe then cut pieces to taste.
2. Prepare a medium frying pan over low heat and give a little oil for frying.
3. Insert the garlic paste, chili and lime leaves purutnya 4-5. Saute and stir stir until fragrant smell.
4. Insert the prepared coconut milk and stir stir until completely mixed with spices stir above.
5. Enter the peanut roaster that has been refined. Mix and stir stir until all ingredients are well blended and the coconut milk to a boil.
6. The next step enter tamarind water and brown sugar that has been finely combed. Stir stir again until all ingredients are well blended.
7. Enter iodized salt to taste. Stir stir again until the aroma of brown sugar and nuts mixed and smell fragrant.
8. The next step frying tofu and tempe. But we make dye or marinade for tofu and tempeh make it more savory.
9. Puree garlic and ketumbarnya.
10. Give some water and add iodized salt to taste.
11. Prepare a frying pan over medium heat and let oil to taste.
12. Enter the tempeh and tofu that has been previously dipped into dye seasoning.
13. fro mberwarna tofu and tempeh until browned and cooked through.
14. Lift and tiny little pieces.
15. Take the vegetables are ripe and cut into pieces.
16. Put on a plate to taste. Give a little tofu, tempeh and boiled eggs that have been cut then flush with peanut sauce according to taste.
Good luck and if curious hodgepodge display can be viewed at the link http://adf.ly/1SWdtm
Gado-gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with white rice or sometimes also served with rice cake.
On this occasion, I will explain the ingredients and spices, as well as how to create a hodgepodge specials in Indonesia.
Materials and Seasoning Gado gado Specials
1. The main ingredient needed is 150-200 grams of tofu or about 3-4 pieces of large size. Can actually wear out anything but better if you use tofu.
2. Tempe nice and new as much as approximately 150-200 grams. Use tempeh new so the results are better.
3. Chicken eggs that have been boiled for about 2-3 grains. Peeled and cut into small little.
4. Sprouts fresh and nice as much as approximately 160 grams. Rinse and discard the bottom (root) before the stew.
5. fresh long beans 150 grams as well. Cut the tip of the tip, wash and cut into small pieces along approximately 2-3 cm.
6. Fresh lettuce leaves as much as 150-200 grams. Use curly lettuce and small pieces small (can be removed if you do not like).
7. Cucumber medium large size as much as 1 piece. Rinse da peeled before use.
8. Pare taste.
9. Vegetable Col much as 100 grams. Rinse before boiled and cut into small pieces as well.
10. Garlic medium large size as much as 7 pcs. 5 pcs smoothed to make the peanut sauce and 2 pcs for dyeing and tofu before frying.
11. Peanuts that have been fried roasted as many as 250-280 grams. Do not forget to remove the skin before in finely crushed for peanut sauce (peanut sauce seasoning).
12. Fruit red chili sauce to taste. Depending on taste, like many of the like spicy or very little to do not like (spices peanut sauce).
13. Santan about 500 ml. Better taken grated coconut juice to make it more legit (seasoning peanut sauce).
14. Air tamarind as much Kirang over 3 tablespoons (seasoning peanut sauce).
15. kaffir lime leaves as much as approximately 4-5 sheets (seasoning peanut sauce).
16. Sugar nice red for about 50-60 grams. Cut or combed sideways to more easily mixed with other ingredients (spices peanut sauce).
17. Salt to taste for dyeing tofu and peanut sauce (approximately each took 1 tablespoon).
18. cilantro to taste (approximately 3/4 small spoon) for seasoning dye tempeh and tofu.
19. Clean water is mature enough to mix the peanut sauce and seasoning tempeh him.
20. Oil taste.
21. customized complementary materials, such as fried onions, crackers, fried chips, etc.
How to Make Recipes Gado gado tasty and easy
1. First of all we will make the peanut sauce first. But while waiting for the peanut sauce so friends can boil all ingredients until cooked vegetables or somewhat ripe then cut pieces to taste.
2. Prepare a medium frying pan over low heat and give a little oil for frying.
3. Insert the garlic paste, chili and lime leaves purutnya 4-5. Saute and stir stir until fragrant smell.
4. Insert the prepared coconut milk and stir stir until completely mixed with spices stir above.
5. Enter the peanut roaster that has been refined. Mix and stir stir until all ingredients are well blended and the coconut milk to a boil.
6. The next step enter tamarind water and brown sugar that has been finely combed. Stir stir again until all ingredients are well blended.
7. Enter iodized salt to taste. Stir stir again until the aroma of brown sugar and nuts mixed and smell fragrant.
8. The next step frying tofu and tempe. But we make dye or marinade for tofu and tempeh make it more savory.
9. Puree garlic and ketumbarnya.
10. Give some water and add iodized salt to taste.
11. Prepare a frying pan over medium heat and let oil to taste.
12. Enter the tempeh and tofu that has been previously dipped into dye seasoning.
13. fro mberwarna tofu and tempeh until browned and cooked through.
14. Lift and tiny little pieces.
15. Take the vegetables are ripe and cut into pieces.
16. Put on a plate to taste. Give a little tofu, tempeh and boiled eggs that have been cut then flush with peanut sauce according to taste.
Good luck and if curious hodgepodge display can be viewed at the link http://adf.ly/1SWdtm
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