POTATOES BINGKA CAKE

POTATOES BINGKA CAKE is one kind of Kalimantan.food. It’s made of main ingredients potatoes, wheat flour, coconut milk, sugar and eggs. It was known very sweet. If you do not like too sweet, granulated sugar can be reduced sufficiently. Well, if you want to try to make it yourself, this is the recipe.

INGREDIENTS:
• 300 gr potatoes, washed
• 125 gr wheat flour
• 165 grams granulated sugar or to taste you
• ¼ teaspoon salt
• 6 chicken eggs
• ½ grated coconut
• 200 ml warm water

METHOD:
1. Grated coconut mixed with 200 ml of warm water, knead thoroughly, and then filtered while being blackmailed to take the coconut-milk.

2. Boil potatoes until cooked and tender. Peel potatoes while warm. Prepare a large bowl (as needed), and mashed potatoes in a bowl.

3. Into a bowl, with potato was fine, put the flour, sugar and salt. Stir until all ingredients were evenly mixed. Pour coconut milk little by little, stirring the dough constantly until all of them together and smooth. Set aside.

4. Shake the eggs until thickened and swell. Pour the egg mixture slowly into the dough in step 3, stirring constanly until all ingredients are mixed evenly.

5. Prepare the pan, round cookie shape diameter 20 cm, smear the inside with margarine. Pour the cake batter into the pan slowly while shaked to mixing evenly.

6. Preheat oven to 1800 C. Enter the pan containing the batter in the oven, bake for 40-45 minutes, until cake solid and colored, bingka potatoes cakes cooked. Remove pan from oven, allow to cool.

7. After cool, the cake is cut and ready to be served with a cup of coffee or black tea.

It’s easy, is’n it.. Good luck and thank you.

POTATOES BINGKA CAKE

POTATOES BINGKA CAKE is one kind of Kalimantan.food. It’s made of main ingredients potatoes, wheat flour, coconut milk, sugar and eggs. It was known very sweet. If you do not like too sweet, granulated sugar can be reduced sufficiently. Well, if you want to try to make it yourself, this is the recipe.

INGREDIENTS:
• 300 gr potatoes, washed
• 125 gr wheat flour
• 165 grams granulated sugar or to taste you
• ¼ teaspoon salt
• 6 chicken eggs
• ½ grated coconut
• 200 ml warm water

METHOD:
1. Grated coconut mixed with 200 ml of warm water, knead thoroughly, and then filtered while being blackmailed to take the coconut-milk.

2. Boil potatoes until cooked and tender. Peel potatoes while warm. Prepare a large bowl (as needed), and mashed potatoes in a bowl.

3. Into a bowl, with potato was fine, put the flour, sugar and salt. Stir until all ingredients were evenly mixed. Pour coconut milk little by little, stirring the dough constantly until all of them together and smooth. Set aside.

4. Shake the eggs until thickened and swell. Pour the egg mixture slowly into the dough in step 3, stirring constanly until all ingredients are mixed evenly.

5. Prepare the pan, round cookie shape diameter 20 cm, smear the inside with margarine. Pour the cake batter into the pan slowly while shaked to mixing evenly.

6. Preheat oven to 1800 C. Enter the pan containing the batter in the oven, bake for 40-45 minutes, until cake solid and colored, bingka potatoes cakes cooked. Remove pan from oven, allow to cool.

7. After cool, the cake is cut and ready to be served with a cup of coffee or black tea.

It’s easy, is’n it.. Good luck and thank you.

KUDUS CHICKEN CLEAR SOUP, SOTO KUDUS

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Kudus chicken clear soup is a kind of dish from Kudus, the little town of Central Java. This chicken soup has an unique taste due to the seasonings are used quite a lot of garlic. You are interested in a taste, you can try to make it yourself. This is the recipe.

INGREDIENTS :

• 1 chicken (free range chicken), wash off, cut into four parts
• 500 grams bean sprouts, boiled half done
• ¼ cabbage, chopped finely
• 5 cloves garlic, sliced and fried
• 4 stalks celery, sliced finely
• 1 ½ tsp salt (or to taste)
• 1 tsp sugar

• 3 Kaffir lime leaves
• sweet ketchup to taste
• 4 lime fruits, each one cut in four
• 3 lt of water, to boil chicken
• 3 tbsp cooking oil for sauteing

OPTION :
• 8 chicken eggs, boiled until done (10 minutes)
• 2 ounces glass noodles, soaked for 10 minutes of warm water and drained
• white rice to taste

GROUND SEASONING :
• 10 candlenuts
• 10 cloves garlic
• 1 / 4 nutmeg
• 2 tsp pepper
• 2 tsp coriander
• 6 red onions
• ½ tsp cumin
• 2 cm of turmeric

CHILI-GARLIC SAUCE :
• 1 ounce chili pepper
• 5 cloves garlic
• salt to taste

METHOD :
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Boil the chicken with 3 lt of water until soft and fragrant. Removed, drain, set aside. Set aside all broth.
3) Preheat cooking oil, saute the ground seasoning until fragrant.
4) Put seasoning sauce into the broth (point 1). Add a little fried garlic, salt, kaffir lime leaves and sugar to taste. Reduce heat to low, simmer on the broth.
5) Fry the boild chicken until dry (light brown), and then shredded.
6) Now, Soto Kudus ready to serve.

How to make a chili-garlic sauce:
1. Boil all the ingredients, drain and ground.
2. Preheat a little cooking oil, saute materials that have been ground with salt to
taste.

HOW TO SERVE :
1. Prepare a bowl, put boiled bean sprouts (half-done), sliced cabbage, shredded fried chicken. Pour with soup gravy, a little fried garlic and sliced celery.
2. Add lime juice, chili-garlic sauce and sweet kechup to taste.
3. You can add white rice or glass noodles and a half of boiled chiken egg.

Happy cooking. Thank you very much.

KUDUS CHICKEN CLEAR SOUP, SOTO KUDUS

>

1.

Kudus chicken clear soup is a kind of dish from Kudus, the little town of Central Java. This chicken soup has an unique taste due to the seasonings are used quite a lot of garlic. You are interested in a taste, you can try to make it yourself. This is the recipe.

INGREDIENTS :

• 1 chicken (free range chicken), wash off, cut into four parts
• 500 grams bean sprouts, boiled half done
• ¼ cabbage, chopped finely
• 5 cloves garlic, sliced and fried
• 4 stalks celery, sliced finely
• 1 ½ tsp salt (or to taste)
• 1 tsp sugar

• 3 Kaffir lime leaves
• sweet ketchup to taste
• 4 lime fruits, each one cut in four
• 3 lt of water, to boil chicken
• 3 tbsp cooking oil for sauteing

OPTION :
• 8 chicken eggs, boiled until done (10 minutes)
• 2 ounces glass noodles, soaked for 10 minutes of warm water and drained
• white rice to taste

GROUND SEASONING :
• 10 candlenuts
• 10 cloves garlic
• 1 / 4 nutmeg
• 2 tsp pepper
• 2 tsp coriander
• 6 red onions
• ½ tsp cumin
• 2 cm of turmeric

CHILI-GARLIC SAUCE :
• 1 ounce chili pepper
• 5 cloves garlic
• salt to taste

METHOD :
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Boil the chicken with 3 lt of water until soft and fragrant. Removed, drain, set aside. Set aside all broth.
3) Preheat cooking oil, saute the ground seasoning until fragrant.
4) Put seasoning sauce into the broth (point 1). Add a little fried garlic, salt, kaffir lime leaves and sugar to taste. Reduce heat to low, simmer on the broth.
5) Fry the boild chicken until dry (light brown), and then shredded.
6) Now, Soto Kudus ready to serve.

How to make a chili-garlic sauce:
1. Boil all the ingredients, drain and ground.
2. Preheat a little cooking oil, saute materials that have been ground with salt to
taste.

HOW TO SERVE :
1. Prepare a bowl, put boiled bean sprouts (half-done), sliced cabbage, shredded fried chicken. Pour with soup gravy, a little fried garlic and sliced celery.
2. Add lime juice, chili-garlic sauce and sweet kechup to taste.
3. You can add white rice or glass noodles and a half of boiled chiken egg.

Happy cooking. Thank you very much.

MAHAKAM CHICKEN CLEAR SOUP, SOTO MAHAKAM

Mahakam chicken clear soup is a speciality food from Samarinda, East Kalimantan / Borneo. That is a kind of a chicken clear soup. It is made of ckicken (free range chicken), clove, garlic, red onion, cinnamon etc. How to make it ? Here you are your recipe.

INGREDIENTS :
• ½ chicken (free-range chicken), cut in 2-4 pieces
• 6 cloves of red onion, peeled and thinly sliced
• 3 stalks celery, made a knot
• 2 lt freshwater


Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 8 cloves of red onion, peeled and chopped
• 100 gr peanuts, fried without cooking oil
• cooking oil for sauté

Another seasoning :
• 5 cloves
• 3 cm cinnamon
• ¼ tsp ground white pepper
• 2 cm ginger root, peeled and bruised
• 5 cm sugar cane, peeled
• 5 tbsp sweat ketchup
• 1 ½ tbsp sea salt (or season to taste)

Complements :
• 3 boiled duck eggs, cut in 2 pieces
• potatoes croquette
• 300 sohun (tranparent bean flour vermicelli), pour with hot water
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp or more fried sliced red onion
• 2 lime fruits, cut in 2 pieces

METHOD :
1) Place the chicken with 2 litres freshwater into stewpan add knotted celery and sliced red onion, bring to boil until the chicken tender, removed and drained, shredded, set aside.
2) Into the broth (point 1), add cloves, cinnamon and all another seasoning, stir and reduce heat to medium, and then simmer it.
3) Use mortar and pestle or food prosessor, grind or blend all ground seasoning ingredients finely. Pre-heat about 3 tbsp cooking oil, sauté ground seasoning until the mixture becomes very fragrant (done).
4) Place the sauté into the broth (point 2), simmer on, stir frequently. Reduce heat to low and simmer on. And now, Mahakam chicken clear soup ready to serve.
5) To serve. Place shredded chicken in the bowl, add all complements (season to taste), and then pour the hot soup thin sauce over it.

Happy cooking. Thank you.

MAHAKAM CHICKEN CLEAR SOUP, SOTO MAHAKAM

Mahakam chicken clear soup is a speciality food from Samarinda, East Kalimantan / Borneo. That is a kind of a chicken clear soup. It is made of ckicken (free range chicken), clove, garlic, red onion, cinnamon etc. How to make it ? Here you are your recipe.

INGREDIENTS :
• ½ chicken (free-range chicken), cut in 2-4 pieces
• 6 cloves of red onion, peeled and thinly sliced
• 3 stalks celery, made a knot
• 2 lt freshwater


Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 8 cloves of red onion, peeled and chopped
• 100 gr peanuts, fried without cooking oil
• cooking oil for sauté

Another seasoning :
• 5 cloves
• 3 cm cinnamon
• ¼ tsp ground white pepper
• 2 cm ginger root, peeled and bruised
• 5 cm sugar cane, peeled
• 5 tbsp sweat ketchup
• 1 ½ tbsp sea salt (or season to taste)

Complements :
• 3 boiled duck eggs, cut in 2 pieces
• potatoes croquette
• 300 sohun (tranparent bean flour vermicelli), pour with hot water
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp or more fried sliced red onion
• 2 lime fruits, cut in 2 pieces

METHOD :
1) Place the chicken with 2 litres freshwater into stewpan add knotted celery and sliced red onion, bring to boil until the chicken tender, removed and drained, shredded, set aside.
2) Into the broth (point 1), add cloves, cinnamon and all another seasoning, stir and reduce heat to medium, and then simmer it.
3) Use mortar and pestle or food prosessor, grind or blend all ground seasoning ingredients finely. Pre-heat about 3 tbsp cooking oil, sauté ground seasoning until the mixture becomes very fragrant (done).
4) Place the sauté into the broth (point 2), simmer on, stir frequently. Reduce heat to low and simmer on. And now, Mahakam chicken clear soup ready to serve.
5) To serve. Place shredded chicken in the bowl, add all complements (season to taste), and then pour the hot soup thin sauce over it.

Happy cooking. Thank you.