Kalasan Fried Chicken

Kalasan is one of the sub-district in Sleman regency in Yogyakarta. Located in the eastern city of Yogyakarta and Prambanan Adisucipto airport. Kalasan known as the chicken fries are very tasty. In addition, there are also ancient temples such as Temple and the Temple Kalasan Sari. Kalasan have fried chicken cooked with because of the uniqueness of coconut milk that tastes very good. Ayamnya from the type of local or called as a village and chicken cooked in full. Kalasan fried chicken can be enjoyed in many places in Indonesia and in various other countries. If you visit Yogyakarta, should not forget to try the fried chicken is cooked Kalasan traditionally by the author Kalasan in the region, especially near the Sari temple. The price is not expensive and you can enjoy it with sambal chicken, and Kalasan drink fresh fruit.
Ingredients:

• ½ part of chicken. non broiler (1 piece of thigh & 1 piece of breast)
• 4 shallots
• 2 cloves garlic
• 1 Tbs. palm sugar
• 2 lt. coconut water
• salt and pepper to taste cooking oil as needed

Instructions:

• Grind shallots and garlic until fine.
• Dissolves palm sugar in 1 Tbs. of water.
• Boil the chicken and the spices in coconut water, give salt and pepper to taste, then cook the chicken (close the pot) until the coconut water dries up.
• Leak through the chicken, then fry until brown enough.
• Ready to serve.

Makes 3-4 servings.

Chicken in Aromatic Nut Sauce

Roast Chicken is typical cuisine, which is usually presented to the family event. but in restaurants now provide many of roast chicken.
roast chicken has the typical characteristics, from how to cook them, until the ingredients to become a delicious cuisine.
This is a prescription under the broiler, please try on.
Ingredients:

• 10 candlenuts, crushed
• ¾ cup thin-sliced shallots
• 3 cloves garlic, sliced
• ½ teaspoon ground cumin
• 2 teaspoons coriander
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon shrimp (sauce) paste
• 2½ cups coconut milk
• One whole 3½-pound chicken, split open and flattened out
• 5 pieces of jeruk purut, or 5 square inches of lemon peel
• 3 salam leaves (Indian bay leaves)
• 3 pieces of laos (galanggal)

Instructions:

• Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a smooth paste.
• Broil the chicken for five minutes on each side.
• Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated.
• Return the chicken, skin side up, and the balance of tile sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.

Makes 6 servings, with other dishes.

Mixed Vegetables with Peanut Sauce Dressing (Gado - Gado)

Mixed Vegetables with Peanut Sauce Dressing (Gado-Gado) is one food that comes from Indonesia in the form of vegetables boiled and mixed so one, with spices or peanut sauce from the mashed along with sliced egg and spread on top of fried onion. Few emping fried or crackers (there are also using prawn crackers) also added.

Miscellaneous it can be eaten as salad with spices / peanut sauce, but can also be eaten with white rice or sometimes also presented with lontong (rice roll).

Ingredients:

• 3 large potatoes
• 8 oz fresh bean sprouts
• 1 lb. green string beans
• 3 carrots
• ½ small cabbage
• 1 green cucumber
• 3 hard-boiled eggs
• Peanut sauce

Instructions:

• Boil potatoes, peel and cut in slices.
• Wash bean sprouts and pinch the brown tail off if preferred. Pour boiling water over bean sprouts, then rinse under cold tap. Drain well.
• Cut green string beans in diagonal size or bite-size lengths and cook in lightly salted boiling water until just tender. Drain well. Beans should still be crisped to bite.
• Scrub carrots and cut into thin strips, cook until tender. Drain well.
• Slice cabbage and discard the center stem. Wash it out in boiling salted water for a minute or two, until it's tender but not limp. Drain and refresh it under cold water.
• Peel cucumber skin and slice thin.
• Slice the hard-boiled eggs into flower like.
• Put all the vegetables in a large platter with each type of vegetables in each own section and serve cold accompanied by warm peanut sauce, which is poured over individual serving.
• Ready made Peanut sauce can be bought at Asian Supermarket. You only need to add water to it. Or you can make peanut sauce from scratch.

Makes 6-8 servings.

Braised Chicken in Coconut Milk

Braised Chicken in Coconut Milk dishes that are always there when the show or the Feast of Eid ul-Fitr, usually Braised Chicken in Coconut Milk always there with the head as rice.
Ingredients:

• One whole 3½-pound chicken
• 1 tablespoon lemon juice
• ¼ cup thin-sliced onion
• 1 clove garlic, sliced thin
• ¼ teaspoon turmeric
• 1 teaspoon coriander
• ¼ teaspoon ground cumin
• 2 kemiri nuts, crushed
• 1 slice ginger-about 1 teaspoon
• ¼ teaspoon pepper
• 2 cups coconut milk
• 1 tablespoon peanut or corn oil
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 piece of laos
• 1 piece of jeruk purut, or 1 square inch of lemon peel

Instructions:

• Cut the chicken into eight pieces, discard the loose skin and fat and rub the pieces with the lemon juice. Broil for five minutes, turn the pieces over and broil for five minutes more. The chicken will be partially cooked and firm.
• In a blender, prepare a smooth sauce of the onion, garlic, turmeric, coriander, cumin, kemiri nuts, ginger, pepper and ½ cup of the coconut milk.
• Heat the oil in a saucepan or wok, and pour the sauce. Stir fry for two minutes; then add the balance of the coconut milk, the tamarind liquid, salt, sugar, salam, laos and jeruk purut (lemon peel). Add the pieces of precooked chicken, and bring to a boil over medium heat. Cook for five minutes, basting frequently; then continue to cook for twenty minutes more. The liquid will have reduced to a rather thick sauce, and the chicken will be tender but still firm.

Makes 6 servings, with other dishes.

Stir Fried Mushroom

Mold is a plant that does not have chlorophyll, so be heterotrof, the type of cells: cell eukarotik. Mold is uniseluler and multiseluler. Body consisting of thread, called hifa, hifa can form a woven ramify called miselium. Reproduction of mushroom, there is a way vegetative some way generative.

The fungus also can be in consumption and also that there can not be in consumption, is one of mushroom.

Poting in this time I will make oseng-oseng mushrooms.

Ingredients:

• 3 red onion, thinly sliced
• 1 clove garlic, finely sliced
• 1-2 red / green, thinly sliced diagonally
• 1 tbsp vegetable oil
• ½ kg of fresh mushroom according to taste
• ½ tsp sugar
• ½ tsp. salt
• ¼ tsp. paste
• 1 tsp tamarind, which has been reconstitution in 1 tbsp water
• 1 bay leaf
• 1 piece of lengkuas

Method:

1. Heat oil in the fire are red onion and stir fry until white and yellow and fragrant.
2. Enter all other material and then mixed evenly and cook for about 3 minutes and up mellow.
3. Serve while warm.

For 4 people

Urap Leaves Kenikir

This recipe associated with leaf kenikir, because the leaves are very tasty cuisine to be made, especially for pecel, urap-urap and so forth.
Leaf kenikir (Cosmos caudatus Kunth.) Consumed many people as a vegetable. Traditionally the leaves are also used as alternative medicine appetite, weak stomach, boosting bone and insect repellent.

Ingredients:

• 200 gr leaves kenikir
• 200 grams of bean sprouts
• 150 or 1 / 3 of young coconuts, peeled, grated sweep

Spices are:

• 4 red chilies
• 2 cloves onion
• 2 cloves garlic
• 1 tsp chopped kencur
• 3 sheets lime leaves
• Salt, sugar adequate

Method:

1. Boiled leaves kenikir until cooked, Drain
2. Boiled until cooked bean sprouts, Drain
3. Toss with spices finely grated coconut, steamed ± 20 minutes so that more durable
4. Toss vegetables with coconut, mixed flat, Serve

Gudeg Jackfruit

Gudeg is the cuisine from Yogyakarta, where there is a history Nyi Roro Kidul (Queen of South Sea) are still a lot of dishes typical of Yogyakarta, but for this time I will show the prescription Gudeg Jackfruit

The first step preparing materials as follows:

• 1 ½ kg of young jackfruit
• 1 tbsp tamarind
• 2 tbsp palm sugar
• 6 pieces bay
• 4 cups coconut milk
• Salt adequate
• Adequate oil

Spices that are:

• 8 eggs, onion
• 4 cloves garlic
• ½ tsp coriander, disangrai
• ½ tsp caraway, disangrai
• 10 grains of hazelnut

Method:

1. Jackfruit sliced the size of 4 cm and boiled with water until cooked, lift and Drain.
2. I soluble tamarind and sugar with a little water.
3. Heat oil, stir fry the ingredients are mashed together with a leaf, water, sugar and tamarind water.
4. After fragrant, enter nangkanya, the average mixed, add salt adequate.
5. Finally, the cast and the milk boil and cook until slightly curdle milk and oily.

For the portion 5-6