Special Eid Moments arrived soon. Useful programs, family gatherings, and various challenges and siblings have been eagerly awaited. No less important is eating it.

In addition to pastries like Nasta and Kaastengel, there are menu items that are very obligatory in every house. It's classic, but it feels less afdol if Lebaran doesn't eat this food.

Now, this is the recipe for typical Lebaran food. Come on, sometimes you cook yourself.

Chicken Opor

Material :

• 500 grams of chicken meat
• 1 lemon
• 2 bay leaves
• 2 lemongrass stems
• 700 ml coconut milk
• 1 tsp pepper powder
• 1 tsp salt
• 1 teaspoon of sugar
• 1/2 tsp powder stock
• 5 tablespoons of vegetable oil

Puree :

• 4 candlenut
• 6 onion grains
• 4 cloves garlic
• 1 tablespoon of coriander
• 1/2 teaspoon cumin
• 20 cm turmeric / turmeric
• 4 cm galangal

How to make :

• Cut the chicken meat and wash thoroughly then coat with lime juice for 15 minutes. Heat the oil then saute the spices, bay leaves and lemongrass until fragrant. Add the chicken meat, stir it and then cook it until the color changes. Pour coconut milk, stir and give salt, pepper, powder stock and sugar and then cook until the chicken is tender while stirring occasionally. Once cooked, remove and pour in a bowl with a sprinkling of fried onions on top and then ready to serve.

Ketupat

Material :

• 1 liter of rice
• 10 ketupat packs
• salt to taste

How to make :

• wash the rice thoroughly then soak for 2 to 3 hours with a little salt. After that drain.
• if the rice has finished durendan and the ketupat sydah is ready, put the rice into the ketupat pack until one third or half full
• cook the water in a large saucepan and then enter the ketupat.
• madak for 4 to 5 hours

Tips :

Make good rhombus leaves and don't forget to wash thoroughly.

When soaking rice to make a rhombus can be added a little whiting water. Whiting water will make the diamond more supple and durable.

At the time of boiling, ketupat should always be under water.

After the ketupat is cooked, immediately flush it with cold water and hang it in the affected area so that the water content decreases so it does not stale quickly.

Beef stews

Material :

• 250 grams of beef, poting-poting
• 2 medium sized potatoes, pot the dice
• 3 garlic cloves
• 5 items bawabg red
• 2 red peppers, peeled
• 1/2 tomato, cut into pieces
• 1 ginger segment, curls
• 1 bay leaf
• Javanese brown sugar
• sugar
• salt
• soy sauce
• water
• vegetable oil

How to make :

• Blend onion, garlic, and red chili.

• Prepare oil to saute in a pan.

• Saute the spices that have been pureed, add bay leaves and ginger. Saute until fragrant.

• Enter meat. Saute until the meat changes color. Then add the potatoes. Saute again until the mixture is mixed.

• Add water to soak meat and potatoes. Add sweet soy sauce, brown sugar, sugar, salt, cinnamon powder, and enough pepper.

• Cover the pan and reduce the heat. Still until the water seeps and the meat is cooked and tender.

• Serve beef stews while warm.

Rendang beef

Material :

• 1 kg of beef, 5 cm diced poton
• 10 kaffir lime leaves
• 1 piece of turmeric leaves, conclude
• 3 lemongrass stems, spread
• 2 pieces of whole mace
• 5 cm cinnamon
• 4 kaoulaga grains
• 2 pieces of candis / sour gelugor
• 1 pack of beef broth powder
• 2.5 liters of coconut milk
• 6 tablespoons of grated coconut, wash until the oil comes out.
• 5 tablespoons of vegetable oil

How to make :

• In a skillet, saute the spices, orange leaves, and lemongrass until fragrant with oil.
• Add coconut milk and powdered beef broth. Stir constantly until the meat is cooked to a minimum.
• Add the remaining ingredients, cook until the sauce dries and the beef is tender, beef rendang is ready to be served.

Fried Sambal Ati Ampela

Material :

• 300 grams of potatoes, diced
• 3 pairs of liver and chicken gizzard
• Tamarind to taste
• oil for frying, to taste
• 1 bay leaf
• 2 cm / galangal finger segment, curls
• 2 pieces of kaffir lime leaves, tear the leaves
• 1 lemongrass, spread
• 3 large red chilies, remove the seeds, finely slice
• 1 petai board, sliced
• 100 ml of coconut milk

Ground spices :

• 7 onion grains
• 3 garlic cloves
• 6 curly red chilies
• 1/2 tomato grains
• 1/2 teaspoon of cooked shrimp
• 1 1/2 teaspoons of salt
• 1 teaspoon of sugar

*** itemHow to make**

• Boil chicken liver, add a little tamarind. After being cooked up, smooth it, cut it into cubes.

• Fry the cubed potatoes until cooked and brownish yellow. Lift, then drain.

• Fry the liver and boil until browned, set aside.

• Heat oil, then saute the spices until fragrant.

• Put the bay leaves, galangal, orange leaves, and sliced ​​red chili until fragrant and wilted.

• Add the sliced ​​petai and the chicken gizzard, while stirring.

• Pour coconut milk, wait until it boils. Then enter the fries and stir until blended.

• Cook for a while until the seasonings are completely absorbed, lift and serve.

• Don't forget to keep all the recipes. Then practice immediately. When else can you make a big family.

< ~ ~ ~ ~ >

Thank you for visiting My Blog, Please Upvote Follow Resteem @fikar21
All Photos Taken: JPG