How to make Balado chips

This typical snack from West Sumatra will certainly give more impression to them. Among the many typical culinary options, the Karuporthy Sanjai may be worthy of being the main choice for you to take home as a typical souvenir from West Sumatra.

Although the local people named it Karupini, the confectionary is actually tangible chips made from cassava. In general, it is divided into three types, without the spice white, salted yellow, and spicy seasoned or popularly called Balado chips.

Among these three types of chips, Balado chips are the most popular type and are considered the most distinctive because of the sweet spicy taste. Therefore, sometimes people misguided and consider Sanjai chips are Balado-type chips. Immediately we practice how to make it.

Materials

• 1 kg cassava sliced thin round
• 1 teaspoon betel lime

Delicate Herbs

• 5 cloves shallot
• 4 cloves garlic
• 1 teaspoon vinegar
• 2 oz milled Chili
• 1 teaspoon salt
• 10 Red Chili Peppers
• Cooking oil to taste

How to make

1. Cassava slices soaked in betel lime water for half an hour.
2. Puree seasoning and stir-fry with small flames until the seasoning is evenly blended and thick.
3. After ripe the vinegar input and chill.
4. Drain slices of cassava, then dry over a wide place. Fry until cooked cassava slices with a bit more oil. Lift and drain.
5. Mix in hot conditions with a subtle seasoning that has been cold. Stir until evenly. and ready to be served.

Combro

Combro is a typical snack from West Java. This dish is made from grated cassava which is filled with sambal oncom and then fried. Combro name is short for oncom in Jero from the Sundanese language which means oncom inside.

Materials

• 1 kg cassava. Scar, Drain and discard
• Half grain grated coconut
• Half teaspoon fine coriander
• 1 teaspoon salt
• Half teaspoon flavoring

Stuffing Material Combro

• 4 Red Chili Peppers
• 4 pieces of cayenne pepper
• 3 cloves garlic
• 250 gr oncom
• 20 gr Brown sugar
• 2 pieces of sliced green onions
• Half teaspoon salt

How to make

1. Mix the grated cassava, grated coconut, coriander and salt. Mix well and then set aside.
2. Red chili mashed, rabbis cayenne, garlic, salt, and brown sugar, oncom input, mashed back
3. until well blended. Add the spring onion, then stir fry until fragrant and cooked. Lift.
4. Take 2 tablespoons cassava dough, then flatten. Fill it with stuffing material, then round shape. Do until the dough runs out.
5. Fry the Combro in hot oil until lightly browned. Lift, ready to be served.

Cassava doughnuts

Donuts are generally made from wheat flour. But apparently donuts can also be made from cassava. How..? Here we will practice how to make cassava doughnuts.

Materials
  

• 400 gr cassava, peeled, then steamed and puree
• 400 gr high protein wheat flour
• 3 eggs Chicken
• 10 gr Yeast
• 100 gr Butter
• 10 gr Baking Powder
• 100 gr Refined sugar
• Half teaspoon salt fine
• 50 gr Meses for Sprinkles 

How to make

1. Mix the mashed cassava, wheat flour, fine sugar, baking powder, yeast, and salt. Put eggs and water little by little while kneaded. Add butter, knead again until proof. Cut and weigh dough each 50 gr. Round the dough, wait about 60 minutes until the dough expands.
2. Deflate each circle and shape back into balls. Slide the middle part with your finger, then let it take another 30 minutes.
3. Heat oil in a frying pan. Fry the doughnut until cooked and brownish yellow. Pick up and chill.
4. Grease a donut with butter, then sprinkle with meses. Cassava doughnuts ready to be enjoyed.

Kolak Cassava

Cassava is a tubers that can be processed into various foods. One of them is the cassava choks. A soft cassava coupled with the sweetness of brown sugar.

Here's how to create cassava choks.

Materials

• 1 kg young cassava, peel and wash clean. Cut into pieces with size 2x2x2 cm
• 200 gr brown sugar in finely sliced
• 100 gr granulated sugar
• 500 ml coconut milk from one grain of coconut
• 1 cm Ginger Garlice
• Half teaspoon vanilla powder
• 250 GR ripe Bananas 

How to make 

1. Boil cassava in coconut milk until it is flooded. Cook with a small flame until half-cooked, then input the banana slices.
2. Input slices of brown sugar, sugar, ginger, and vanilla then stir until well blended. Simmer up to 10 minutes.
3. Lift and ready to be served.

Getuk Cassava

Getuk is one of the typical foods of Purwokerto. Besides Infanteer Cassava, there is also fried infanteer. Although the basic ingredients are the same, the Infanteer fry the flavor of coconut sugar so it tastes sweet and savory.

Here's how to make cassava getuk.

Materials

• 1 kg of cassava
• 1 tablespoon granulated sugar
• Half teaspoon salt
• 1 teaspoon vanilla
• 100 gr Butter
• 200 gr grated Coconut

How to make

1. Peel the skin of cassava, then wash it clean, then steamed until cooked. Once cooked, in a hot state, the cassava was pounded until crushed and tender. Put sugar and butter little by little while stirring and pounded until blended and all ingredients are mixed.
2. Once well blended, put it in a square pan, then let it cool down.
3. Cut the Getuk according to taste, sprinkle with grated coconut. Ready to be served.

sauteed spicy eggplant

Ingredients

• 4 eggplant fruit, halved and then cut long and fried until wilted

Softened seasoning

• 5 shallots
• 3 garlic cloves
• 5 red chilies
• 8 cayenne fruit
• 1 tomato
• adequate taste
• enough brown sugar
• salt to taste

How to make

1. mashed spices sauteed until fragrant
2. eggplant inserted, stirred and given a little water. eggplant is cooked continuously until the water dries.

Cucur Cake

Ingredients:

• 200 grams of rice flour
• 200 grams of flour
• 250 grams of brown sugar
• 2 tablespoons of sugar
• 460 ml of water
• 1/2 tsp salt

How to make:

1. Cook sugar, brown sugar and water until boiling and sugar dissolves. Strain and cool.
2. Mix rice flour, flour, and salt. Pour the cold sugar water and stir with whisk until the mixture is mixed and does not clot.
3. Heat cooking oil (not too much), pour 1 tablespoon of vegetable mixture into the oil over low heat. Fry with occasional flush the top with oil. Lift and drain.

Klepon Pasta Pandan

Ingredients:

• 100 grams of white sticky rice flour
• 100 grams of brown sugar
• 1/4 grated coconut
• 1/8 tsp salt of sufficient water

How to make:

1. Stir the coconut with a little salt, steam for about 15 minutes.
2. Coarse comb brown sugar, set aside.
3. Prepare sticky rice flour, give pasta a look, salt and warm water a little bit. Knead until smooth and can be formed.
4. Take the dough as big as jackfruit seeds, flatten and give brown sugar slices and round. Do it until the dough runs out, and sprinkle a little sticky rice flour to keep it from sticking.
5. Bring to the boiled water, boil the klepon balls until cooked and float. Lift and roll over grated coconut, serve.

Cubit Green Tea Cake

Ingredients:

• 2 eggs
• 100 grams of sugar
• 100 grams of flour
• 75 grams of margarine,
• melt 1 vanilla pack
• 1/2 tsp of baking soda
• 1/2 tsp baking powder
• 1 teaspoon of green tea dissolved with 1 tablespoon of hot water Toping according to taste

How to make:

1. Add the eggs and sugar, shake until it expands. (Can use mixer).
2. Add the flour little by little and melt the butter until it continues to stir.
3. Add baking soda, baking powder, vanilla and green tea solution. Mix well and let stand for 5 minutes until it expands.
4. Heat the pinch cake mold and spread a little butter. Pour the mixture and leave it until the mixture is cooked and expanded.

Lepet Corn

Ingredients:

• 4 sweet corn, blended with a little water
• 1 cup of white sticky rice flour
• 1/2 cup of sugar
• 1/2 grated coconut
• 1 tsp salt to taste Pandan leaves to taste Red sugar to taste

How to make:

1. Heat steaming, wrap the lid with a napkin to avoid the steam falling into the mixture.
2. Mix the sweet corn that has been blended with sticky rice flour, grated coconut, sugar, and salt.
3. Prepare the wrapper, with plastic or banana leaves or a baking sheet. Alasi with enough pieces of pandan leaves.
4. Pour the corn mixture, tuck the pieces of brown sugar and steamed until cooked for about 40 minutes.
5. Serve loosely while warmed, when using a baking sheet, cut corn paste into pieces first.

Dadar Gulung Chocolate Banana Contents

Ingredients:

• 250 grams of flour
• 1 tsp salt
• 1 egg
• Enough water
• Adequate food coloring
• Adequate margarine
• Cheese to taste
• Chocolate messes to taste
• 2 bananas, thinly sliced

How to make:

1. Mix flour, salt, margarine, then add the flour little by little while stirring evenly.
2. Add the beaten egg and stir again and add enough food coloring.
3. The dough should not be too thick, so the skin is not too thick. Heat the Teflon and apply it with margarine.
4. Print the mixture until done, and lift.
5. For filling, 2 small slices of banana can be steamed, or cooked half-cooked.
6. Take the cooked omelet, fill it with bananas and brown messes, sprinkle with cheese. Roll neatly like making risoles, roll omelet is ready to serve.

Wajik Kletik cake

Ingredients:

• 500 grams of sticky rice
• 2 packs of thick coconut milk + 600 ml of water
• 200 grams of brown sugar Pandan leaves

How to make:

1. Wash clean sticky rice and soak for 2 hours.
2. Add all the ingredients in a multipurpose pan, stirring constantly and if the sugar is sweet add sugar.
3. Print on a tray, and after chilling cut to taste.

Kue Talam Ubi Ungu

Bahan-bahan:

• 200 ml santan encer
• 100 gram tepung beras putih
• 1 sdm sagu
• 100 gram gula pasir
• 1/4 sdt garam
• 250 gram ubi ungu, kukus dan haluskan

Bahan lapisan atas:

• 200 ml santan kental
• 80 gram tepung beras
• 20 gram sagu
• 1 sdt garam

Cara membuat:

1. Siapkan dandang, panaskan airnya. Campurkan semua bahan, aduk sampai tidak ada bahan yang menggumpal. Siapkan cetakan dan masukkan sepertiga adonan ke dalam cetakan, kukus selama 5 menit.
2. Tambahkan adonan lapisan atas, sampai cetakannya penuh. Kukus selama 5 menit, dan keluarkan dari cetakan.

Kue Pukis

Bahan-bahan: 1 kg tepung terigu cakra 11 gram fermipan 600 gram gula pasir 8 gelas santan masak (rebus lalu dinginkan) 8 butir telur Vanili secukupnya Garam secukupnya Pasta pandan secukupnya 100 gram mentega

Cara membuat: 1. Kocok telur, dan gula sampai rata. Kemudian masukkan terigu yang sudah dicampur dengan ragi, garam, dan vanili bergantian dengan santan sedikit demi sedikit dan aduk hingga tercampur rata. 2. Lelehkan margarin, kemudian campurkan ke dalam adonan tadi, aduk rata dan diamkan sampai mengembangkira-kira 1 jam. Kemudian panggang dengan cetakan kue pukis sampai matang.

Wingko Babat

Bahan-bahan:

• 1/2 kg tepung ketan
• 1 butir kelapa parut
• 4-5 sendok margarin
• 1/2 kg gula
• 3 sachet susu kental manis

Cara membuat:

1. Cairkan margarin sampai meleleh.
2. Campur semua bahan dan aduk rata, lalu panggang di cetakan kue lumpur sampai matang dan berwarna kecoklatan. Wingko babat siap disajikan.

Purple Sweet Potato Cake

Ingredients:

• 250 grams of rice flour
• 100 grams of sago flour
• 1000 ml of coconut milk
• 2 pieces of pandan leaves
• 1 tsp salt
• 250 grams of purple sweet potato, steamed and puree
• 300 grams of sugar
• 1/8 tsp vanilla powder
• 2 tsp chocolate paste

How to make:

1. Add coconut milk and salt, mix well until boiling.
2. After the coconut milk is warm, blender with purple sweet potatoes until smooth and evenly mixed.
3. Stir the mixture of coconut milk, sweet potatoes with rice flour, sago, sugar, and vanilla until blended and there are no lumps.
4. Take 1/3 of the mixture and mix it with chocolate paste. Add 1 tablespoon of chocolate mixture to a 24x10x7 pan smeared with oil. Steam for 3 minutes over medium heat.
5. Add 2 tablespoons of purple dough on the vegetable mixture over the chocolate mixture, steam for 5 minutes. Do it until both dough runs out.
6. For the final layer steamed for 15 minutes. After cooking, lift and cool.
7. After the cake is cold, cut the cake with a knife coated with plastic and serve.

Tofu Martabak

Ingredients:

• 5 medium white tofu
• 1/4 teaspoon of ground pepper
• 1/4 teaspoon of powdered broth
• 1/4 tsp salt
• 2 leeks,
• sliced 1 chicken egg Cooking oil to taste
• 5 cayenne fruit,
• finely sliced 13 pieces of spring roll skin

How to make:

1. Pulverize tofu, add chicken eggs, give pepper powder, broth and salt. Stir well. Give chives and chili slices, mix well.
2. Take a piece of spring roll skin, add the stuffed tofu and fold it like an envelope. Do it until the spring rolls run out. Fry until golden yellow, lift and serve.

Apem Cake

Ingredients:

• 1 cup of rice
• 1 glass of flour
• 1 cup of rice flour
• 3/4 gram of sugar
• 1 1/2 cups of boiled water
• 1 tsp femip
• 1/2 teaspoon salt Adequate food coloring

How to make:

1. Blend sugar, rice and water until smooth.
2. Mix flour, rice flour and fermipan. Pour the blended rice and stir until well blended.
3. Add salt and mix well, give enough food coloring and mix well. Let stand for 1-2 hours.
4. Heat the steaming until boiling, pour the mixture into the mold that has been oiled and steamed for 20 minutes until done.
5. After cooking, remove and remove from the mold.

Mud cake

Ingredients:

• 600 grams of potatoes
• 250 grams of sugar
• 3 eggs
• 2 egg white grains
• 1 teaspoon of Vanilla salt powder to taste
• 500 ml of coconut milk
• 250 grams of flour
• 100 grams of margarine, melt the walnuts with enough powder for sprinkling

How to make:

1. Steamed potatoes, peeled and puree.
2. Beat sugar, eggs, salt, and vanilla until white and expand. Pour the coconut milk, mix well.
3. Add the potatoes and flour gradually and alternately while stirring evenly.
4. Pour margarine, melt it.
5. Heat the mud cake mold, melt it with butter. Pour the mixture until 3/4 of the mold. Cover and leave until 1/2 cooked. Sprinkle walnuts, and let stand until cooked.

Gemblong Cake

Ingredients:

• 250 grams of sticky rice flour
• 1/2 grated coconut grains
• 100-150 ml of warm coconut milk to taste
• 100 grams of brown sugar
• 100 grams of sugar
• 1 leaf of pandan leaves
• 150 ml of water

How to make:

1. Stir the sticky rice flour, coconut, salt, and coconut milk until blended. Print a little oval using a spoon and fry.
2. Cook brown sugar, granulated sugar, pandan leaves and water until boiling. Add the fried fry, stir well until the sugar water shrinks. Lift and serve.