1. pandanus leaf = 2
2. Salt = to taste
3. pieces of bread = taste
4. coffee powder 2 tablespoons =
5. granulated sugar = 125 grams
6. brown sugar = 250 grams
7. fro = 150 grams
8. = 800 ml coconut milk
9. water = 350 ml
B. Cooking Guide Bajigur The Gradual Namely:
1. mix brown sugar, granulated sugar, salt, pandan leaves and water
2. simmer until completely boil and then removed and filtered
3. apart fro each into two parts
4. coconut milk and kolangkaling enter into the sugar mixture
5. simmer again until kolang-kalingnya mateng
6. served in a cup or glass with a piece of bread and a little coffee powder
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Additional:
Recipes Bajigur and all other kitchen recipes are kosher. Get a lot of other secretrecipes in this free Organisasi.Org site free of charge just for you. Use the search feature available on this site to look for other recipes such as Traditional Beverageserving various vegetable dishes, chili, side dishes, cake, pastries, drinks, snacks,etc.. You can also participate send your recipe to this site. Good cook, eat and enjoyBajigur.
A. Ingredients Required To Make Broccoli Cabbage Cucumber Juice Namely:
1. broccoli chopped = 175 grams
2. sliced cabbage coarse = 175 grams
3. cucumber / cucumber sliced coarse = 175 grams
4. syrup to taste = 75 ml
B. Broccoli Juice Cooking Guide By Gradual Namely:
1. enter the entire description in the blender. Add water and or ice if you like.
2. turn on the blender until smooth and well blended
3. juice ready to be enjoyed in a glass or cup.
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Additional:
Recipe broccoli cabbage cucumber juice and all other kitchen recipes are kosher. Geta lot of other secret recipes in this free Organisasi.Org site free of charge just for you.Use the search feature available on this site to find recipes other delicious foods andbeverages such as various vegetable serving dishes, chili, side dishes, cake, pastries,drinks, snacks, etc.. You can also participate send your recipe to this site. Good cook,eat and enjoy broccoli cabbage cucumber juice.
Warm beverages with the contents of sticky rice balls. Match-sat served during the rainy season like now. Guaranteed body becomes fresh, warm and free of colds.Recipes / Kitchen Test / Photos / Food Stylist: Budi Sutmo.
Round:
250 g glutinous rice flour
25 g starch / sago farmers
130 ml warm water
1 tbsp water whiting
½ tsp red dye
Contents:
100 g peanuts, roasted, mashed
50 g sugar
Wedang:
1.5 lt of water
250 g granulated sugar
150 g ginger, peeled, cut into pieces, crushed
2 pieces of orange leaves
¼ tsp fine salt
Directions:
1. Round: Round Mix all ingredients except water and dye, stir well. Pour watergradually until dough is smooth while diuleni. For two dough, add red dye to onebatter. Let the dough is white on the other.
2. Take a pinch of dough, flattened round shape, fill with 1 teaspoon echo content,round back. Do it until the dough runs out.
3. Heat water, boiled glutinous rice balls cooked and floating higga. Remove, soak incold water boiled. Drain.
4. Contents: mix roasted peanuts and sugar and stir well.
5. Wedang: Mix all ingredients wedang. Boil higga boil. Remove and strain.
6. Solution: prepare a bowl of food. Enter the round, flush with hot sauce wedang.Sprinkle with toasted peanuts. Serve hot.
For 7 Portion
Tip: To enrich the flavor, add pieces of candied and fro, and white bread. Waterwhiting could be obtained by dissolving ¼ teaspoon whiting with 3 tbsp water.
