Green Duck Chili

MATERIALS:
1 whole (750 g) duck / stuck
1 orange juice
½ tablespoon of salt
2 tablespoons cooking oil
Turmeric 2 bay leaves
3 lime leaves
1 stalk lemongrass, white part, minced
750 ml of water
Puree:
200 g green chilies
2 cm galangal
2 cm ginger
4 cloves garlic
10 red onions
2 cm turmeric toasted
5 roasted hazelnut
½ tablespoon of salt
Topping:
5 green chilies, minced, sauteed
2 tablespoons fried shallots

HOW TO MAKE:
• duck rubbed with lemon juice until the slime is gone, wash and drain.
• Cut the duck into 4 sections
• Stir in the duck pieces, salt, and excise until blended. Diakan for 15 minutes. Rinse and drain.
• Sauté the ground spices, turmeric leaves, kaffir lime leaves, and roasted until hrum, enter the duck, duck stir until the color changed
• Pour water, cook all ingredients until cooked and thickened. Pick up.
• Sprinkle with topping ingredients and serve immediately.
For 4 pieces

Lumpia Semarang (Central Java)

material

     250 grams of bamboo shoots, boiled, chopped fine
     3 tablespoons cooking oil
     4 cloves garlic, mashed
     5 red onions, mashed
     200 ml of water
     Rebon 200 grams shrimp, soaked in warm water, drained
     100 grams of carrots, sliced ​​into small dice
     2 leeks, thinly sliced
     ½ teaspoon pepper
     1 teaspoon salt
     2 tablespoons granulated sugar
     1 tablespoon soy sauce
     15 sheets of spring roll skin
     2 tablespoons flour, dissolved in water

Tauco sauce (boil all ingredients until thick)

     3 cloves garlic, finely chopped
     8 pieces cayenne pepper, thinly sliced
     ½ tsp salt
     1 tablespoon tauco
     Sliced ​​2 tablespoons brown sugar
     1 tablespoon lemon juice
     2 tablespoons soy sauce
     200 ml of boiled water

How to make

         heat oil and saute garlic and shallots until fragrant and cooked. Add water, add the shrimp rebon, carrots, and scallions. Enter the other spices, stir, and cook until all ingredients are cooked and the water runs out, remove, let cool.
         prepare two pieces of spring roll skin, take two tablespoons of stir the contents, put on a spring roll skin. Fold both sides of the spring roll skin, then roll and tape with a solution of wheat flour.
         fried spring rolls until the yellow-brown. Remove and drain. Serve spring rolls with sauce.

RECIPES OF KATRI SOLO

Katri Solo Solo is a typical snacks that taste sweet. If you want snacks are served in pieces, coated with a plastic knife or topical andan with coconut oil before the knife is used.

Katri Solo Material:

     White sticky rice, 250 gram, soaked 1-2 hours, drained
     Coconut milk, 125 ml of 1/2 coconut
     Salt, 1/2 teaspoon
     Pandan leaves, 2 pieces

The top layer:

     Chicken eggs, 5 egg
     Brown sugar, 125 grams, fine comb
     Sugar, 50 grams
     Rice flour, 50 grams
     Coconut milk, 200 ml of 1 coconut
     Salt, 1/8 teaspoon
     Vanilla powder, 1/4 teaspoon

How to make Katri Solo:

     Steamed sticky rice until half cooked for 10 minutes, remove from heat. Pour the coconut milk, salt and pandan leaves. Stir until milk is absorbed.
     Steamed sticky rice until cooked again for 30 menitan. Lift.
     Grease a baking sheet sizes 10x10x7 cm with vegetable oil / Cover with plastic, put sticky while compacted.
     Whisk all ingredients except rice flour and coconut milk until blended. Enter the rice flour and coconut milk gradually while stirring.
     Pour batter in pan-stemmed, cook the mixture while stirring until a thick batter. Lift.
     Pour the egg mixture on top of sticky rice, steamed back over medium heat until the top layer to harden about 45 minutes, remove from heat. Let cool, remove from pan and cut. Serve.

For 12 pieces