material:

• ½ coconut
• ½ chicken is
• Eggs
• Young Jackfruit
• 3 pieces of teak leaves

Seasonings:

• 1 teaspoon coriander
• 6 eggs hazelnut
• 2 slices galangal
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 3 seeds onion
• 4 cloves garlic
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boil the eggs and grated coconut for coconut milk used
• Young Jackfruit cut a little rough after washing.
• Then boiled with teak leaves that arise in red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and laos. Enter into the pot along with coconut milk, chicken pieces and young jackfruit which has been crushed.
• Add the bay leaves and galangal, coconut milk rebu continue until exhausted.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk runs out

Material:
250 grams of ribs, boiled until tender-taken broth approximately 1ltr.
100 grams of fruit melinjo old
100 grams of raw papaya, cut into 2 × 2 cm
1 piece of corn-cut 2 × 2 cm transverse
50 grams of peanuts
2 fruit squash cut into 2 × 2 cm
10 pieces long beans into pieces about 4 cm
50 grams of leaves a distinguished young melinjo
3 pieces of green chillies split second
1 bay leaf valley
piece of galangal, crushed
3 pieces of sour crude, peeled and crushed
200 g young jackfruit pieces 2.x2 cm

Mashed Seasonings:
2 pieces of red chilli
1 teaspoon shrimp paste
5 pieces of red onion
1 clove garlic
2 tsp salt
1 tablespoon brown sugar
1 tsp acid if necessary
3 pieces of hazelnut roasted / grilled

Method:

Boil fruit and peanut melinjo each vegetable separately for the color of tamarind is not cloudy - drain.
Boiled fruit melinjo, young jackfruit, corn, papaya, and peanuts until cooked with broth.
Enter mashed spice, bay leaves and galangal.
Enter the squash, rather soft timeout, enter the long beans, green chili.
Lastly, enter melinjo leaves, tamarind, salt and sugar. Add tamarind water when less fresh. Cook until completely cooked, but not too soft.


source: family recipe bank Jatmiko

Material:

5 cloves shallots, chopped fine
5 bunch kale, quotation-quotation according to taste
25 quail eggs, boiled and peeled
5 cloves garlic chopped fine
3 pieces of red chili, thinly sliced
3 pieces green chili, finely sliced

 
1 tablespoon tauco
Salt and seasoning to taste
Can add chicken or mushrooms


Directions:

     Saute garlic and onion until fragrant

     Insert the red and green peppers and eggs, new tauco, and kale, salt and spices cooked.

     Let stand a minute then remove and serve.