PORRIDGE OF RICE WITH CHICKEN GRAVY

PORRIDGE MATERIAL:

• 225 grams of good-tasting rice , washed, drained
• 1, 5 liters of water
• 2 tsp salt

CHICKEN GRAVY INGREDIENTS:

• 500 grams of domestic chicken, cut into quarters
• 1.5 liters of water
• 1 tsp salt
• 1 tbsp soy sauce
• 2 tbsp cooking oil for sautéing

SAVORY/TASTY RICE

Savory Rice is one kind of rice dishes typical of the region of Java island, it was tasty and unique. Make your own food is not difficult, the main ingredient is made from rice and coconut milk. Here is a recipe for raw rice ½ kg.
MATERIALS:
      - ½ kg of white rice, washed
      - 200 ml coconut milk from ½ coconut

 

- 300 ml of fresh water
      - 2 stalks lemongrass, crushed
      - 5 bay leaves
      - Salt to taste

How to prepare:

1. Boil 300 ml of fresh water with bay leaf, lemongrass and salt to taste.
2. Enter the rice, stir and cook until half done.
3. Pour coconut milk, stirring until evenly mixed.
4. Reduce the heat, covered saucepan, cook rice until cooked.
5. Savory Rice ready to serve.
(If & r)

LAYER CAKE OF RICE

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?

. FRIED SALTED FISH RICE

There are several types of fried rice. The following fried rice is a typical fried rice of West Java. This dish is made from white rice with “ikan jambal roti”(it is term that represent the salted-dried catfish), red onions, scallion, red pepper, green pepper etc.. You want to try to make your own? This is the recipe.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done
• 6 clove red onions, peeled and thinly sliced