bakpia pathuk..do you know??

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Ingredients For Skin Bakpia Pathuk Yogyakarta
100 grams of wheat flour
salt to taste
coconut oil to taste

Material To Fill Bakpia Pathuk Yogyakarta:

1.5 kg of green beans without skin
800 g sugar
salt to taste

How to Make Skin Bakpia Pathuk Yogyakarta:

Mix the flour, salt and oil. Knead until the dough is soft, not sticky to the touch and easy to set up
Take a bit of dough (the size of marbles kurleb)
Spread thin skin martabak make from eggs

How to Make Bakpia content Pathuk Yogyakarta:

Soak mung beans without skin for 3 hours. then drain
Boil green beans until mellow.Throw away skinless water.
Skinless green pea puree with sugar and salt using a blender
Take a little dough content, form whole.

Settlement in making bakpia Pathuk Yogya:

Take a piece of thin skin which has been widened
Fill with a mixture of contents
Cover and shape into slightly flattened round, make sure all the content has been covered with dough skin.
Tata on a baking sheet that has been smeared with margarine thinly.
Bake until lightly browned and cooked

ow...ketoprak food?do you know???

MATERIALS:
10 pieces / seeds out
1/2 cup vermicelli
1/2 cup bean sprouts short
4 pieces of potatoes (medium)
1 tablespoon celery slices
4-5 prawn crackers
2 hard-boiled eggs
5 tablespoons peanut
1 cup cooking oil
and:
3 cloves of garlic
3 pieces of red chilli large
3 pieces of cayenne pepper
2 tablespoons lemon juice
1 teaspoon salt
6-8 tablespoons soy sauce

HOW TO MAKE ketoprak:
• Know the four square cut small, half-baked frying.
Vermicelli and bean sprouts washed and soaked each with boiling water, then drain.
(While noodles soak, do not be too long in order not mushy rice noodles)
• Peanut skinned, fried and mashed. Also crushed red pepper, cayenne pepper and garlic.
Combine beans, lemon juice and soy sauce. Add 2 tablespoons of cooking water.
• Potatoes peeled, thinly sliced ​​and fried (made ​​chips), fried crackers.
Serves it as follows:
Tofu, vermicelli and bean sprouts sprinkled with Tabasco to taste. Put on top of crackers,potato chips and fried shallots and sliced ​​sledri.

make "gethuk" traditional food from magelang

ingredients:
200 g sugar, 100 ml water, ½ teaspoon vanilla powder, 1 kg of cassava, peeled, , to taste Topping: 100 g rather young coconut, peeled, grated, steamed with a little salt

How to make:
Boil sugar, water, and vanilla to the boil and the sugar has dissolved. Remove and strain, cold to make more hard.cut cassava, steamed until tender. Lift While hot, mashed cassava until soft. coloring, stirring until dough.make according to taste. Milled with mold or cut according to taste. Serve with a sprinkling of grated coconut. For 20 pieces