Futo Maki Sushi Recipe

 Ingredient

4 sheets of seaweed that has been baked (yakinori)
1 Cold water + 1 tbsp Rice Vinegar
4 sushi rice that has been in the form
2 Wasabi
4 daikon in asinkan
200 grams of tuna fish, Sashimi, punctuated 1 cm thick
1 Lebanese cucumber, which is divided in two, ranking, thinly sliced
1 / 4 Japanese soy sauce
2 pickled ginger Pink

 
How to Make

1. Place a sheet yakinori on a bamboo mat, with the shiny side down lengthwise.
2. Dip a finger in a solution of vinegar, take a quarter of the rice, smooth in the middle yakinori with leaving about 2 cm at one end.
3. Spread a little wasabi on the rice tengah2, then put pieces of cucumber, daikon, fish tuna in the middle of the rice, then roll.
4. Remove the bamboo mat, and then using a sharp knife is washed with a damp cloth, cut the roll into 8 equal parts earlier.
5. Serve with pickled ginger, wasabi and sauce.

Maki Sushi Recipe

Ingredients: Rice Ingredients:
3 cups sushi rice (which I use Nishiki brand) 3.5 cup water 1 / 3 cup special sushi vinegar / vinegar mixture for sushi (I use a brand Mitsukan) 2 tablespoons granulated sugar 1 teaspoon salt
Material contents:
- King Prawn cooked (which is cooked large shrimp) - Smoked Salmon - Vegetables all cut into strips 1.5 cm thick: Red peppers, remove seeds Carrots, remove the hard part Cucumber seeds removed Avocado
Complement:
Soy Sauce for Sushi and Sashimi (Kikkoman) Wasabi and pickled Ginger Nori / Dried Seaweed
How to Make 

• Prepare the sushi mat rollers (roll mats), take 1 sheet of seaweed. Put the rough at the top (to the inside of the sushi)

• Take enough rice on seaweed, the seaweed flatten until the wide, flattened using your thumbs, while occasionally hand at dipping into the water to prevent sticking.

• If the rice has the same rating over the seaweed, stacking its contents, depending on taste any kind of reply would in the insert, the position of vegetable / fish is elongated (horizontal direction from the bottom of where we stand)

• Roll a one-time together with the mat, while the occasional hand index finger after finish the rice and the content so it can fit into the seaweed

•   Roll on to the inside, but mat only to pressure, the top of the mat should not come rolled in

• If the entire roll of seaweed such as rice cake was formed, the new mat is made as 9. rollers to press the roll sushi

• Trim the ends by cutting the part and not flat, then cut into 2cm thick kira2

Sate

Sate or satay or sometimes written satai is food made from pieces of meat (chicken, goats, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made of bamboo, then burnt using charcoal embers. Sate is then presented with a variety of seasonings (depends on satay recipe variations).

 
  Sate known from Java, Indonesia, but the sate is also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in the Dutch-influenced cuisine of Indonesia which was once a colony. Japanese version is called yakitori.

Soto

Chicken soup is a kind of chicken soup with glass noodles content, bean sprouts, slices of chicken eggs, cabbage, potatoes and tomatoes. Chicken soup using the spice turmeric that yellow gravy(from Indonesia)

Chicken soup can be eaten with white rice or rice cake slices.

ingredient
    * 1 chicken whole (clean)
    * 200 grams cabbage
    * 200 grams of bean sprouts (boiled briefly)
    * 4 potatoes (boiled or steamed, peeled, and fried)
    * 2 tomatoes
    * 50 g glass noodles (soaked in hot water)
    * 3 hard boiled eggs
    * 2 liters of water
    * Fried onions
Seasonings:

    * 3 sheets of orange leaves
    * 2 stalks lemongrass
    * 2 bay leaves
    * 1 leek
    * 25 grams galangal
    * 2 tablespoons cooking oil
Spices that are:

    * 5 grams of turmeric
    * 4 hazelnuts
    * 15 grams ginger
    * 3 pieces of red onion
    * 2 cloves garlic
    * ½ teaspoon pepper
    * 2 tablespoons salt
Method:

•  Saute the blended ingredients over low heat until fragrant

• Boil the chicken in the pot along with sauteed spice, galangal, lime leaves, bay leaves, lemon grass and leaves for at least 30 minutes until the chicken becomes tender. Cooking time can be shortened by using a pan presto.

• If the sauce is still not feeling well may added salt or pepper to taste

• Separate the meat from the bone with a fork and knife

• Enter the bone back into the sauce in the pan

• Enter the green onion slices

• Gravy need boiled again before serving

How to make

• In the bowl place the cabbage, bean sprouts, vermicelli, sliced potatoes, tomatoes, and eggs and chicken meat

• Pour the boiling soup broth into bowl

• Add fried onion and lemon slices on top if you like

• Serve with a sauce of vinegar, soy sauce and crackers.

Aceh Noodle

Aceh noodle, one type of culinary teasing from Aceh, can be sampled in two ways, namely fried or boiled alias using the sauce. To taste can choose their own, whether you want spicy or not. As a variation could use a crab, shrimp, meat or seafood. Variation is what will determine mienya name.

 ingredient
400 grams of wet yellow noodles gilik
350 ml beef broth
250 gr lamb meat cut into 1 cm thick 1 / 2 cm
3 pcs red onion, thinly sliced
2 cloves garlic, thinly sliced
100 g bean sprouts
½ teaspoon chili powder
2 tablespoons soy sauce
1 tomato chopped
1 piece of celery, thinly sliced
1 piece of green onion, thinly sliced
1 1 / 2 teaspoon salt
3 tablespoons cooking oil

Subtle Seasonings:
3 pcs red chili
6 pcs red onion
3 cloves garlic
3 cm turmeric
3 pcs cardamom
¼ a little cumin
½ a little pepper

Complement:
fried chips
Pickled cucumbers and carrots

Directions:

1. Saute onions and spices until fragrant, put goat meat while stirring until it changes color.
2. Add broth, cover skillet and cook until meat is tender and sauce thickens. 
3. Enter the noodles, celery, green onion and salt and stir well. Add soy sauce, chili powder, tomatoes and sprouts, stir until wilted and spices to infuse.
4. Remove and serve with a complement.

For 4 people.