ES LENGKONG MEDAN

Lengkong very soft, chewy like jelly or pudding, deep black color gel. People in other areas such as the Java call black grass jelly. According to the information I get from wikipedia and other sites, Lengkong or black grass jelly is tentative plant extracts (dazzling palutris) that have been dried. This type of plant is able to produce black grass jelly. The leaves contain a provisional nutritional value per 100 grams is quite good, especially in terms of mineral and vitamin content.

Ingredients

This dessert can be sweetened to taste, adding more, or less, of the milk mixture and the syrups. Pandan extract simulates the rich flavor of pandanus leaves, widely used in Southeast Asian cooking, and is available, along with the palm seeds and sweetened beans, at pan-Asian stores such as 99 Ranch Market. Rose extract is available in specialty spice shops as well as in Asian markets.

• 50g red beans, cooked till soft
• 50g sweet corn
• 50g lengkong (jelly), cubed
• 50g cendol
• 50g agar-agar strand, cooked
• 50g sago - cooked, add a drop of coloring
• 100g mixed fruit in syrup
• 4 tsp red syrup
• 4 tsp brown syrup
• 2 tsp sweetened condensed milk
• 2 tsp evaporated condensed milk
• 1 big bowl of shaved ice

CAKE BIKANG AMBON OF MEDAN

Flat cake is yellow. The surface looks like human skin pores. The bottom is hard, the rest of the hot forging at the base of the pan. This cake is presented in a plain rectangular piece. When eaten, mixed with the sweet taste of chewy sensation on the tongue. Pungent aroma of fragrant pandan. Cake for this is familiar with the name bika Ambon.

Bika ambon a mild culinary specialties that not only perceived, but also unique dinama. He is known as the hallmark of the city of Medan, North Sumatra, despite its name bika Ambon, not bika Medan.

During the Dutch still exist in Tanah Deli, a Chinese experiment with a cake. He did it at home, not far from the area of ​​Jalan Majapahit, Medan. Once cooked, the cake is then tested on a maid, a man from Ambon. The man loved the cake, to eat it with gusto.

"Then dinamakanlah bika Ambon," the story of Lia, a store owner in Jalan Majapahit bika Ambon.

However, the real Lia alone can not ensure the validity of the story of the history of this unique cake. Out of 

curiosity, I was interested to notice how Lia make the cake.

Koleksi Resep Bika Ambon Pandan Keju

Rekomendasi :
Bika Ambon Pandan Keju memiliki cita rasa yang manis asin dan beraroma pandan. Teksturnya yang lembut dan kenyal membuat bika ambon menjadi salah satu kue yang banyak dicari orang, terutama bika ambon Medan. Mari intip resep pembuatan Bika Ambon Pandan Keju di bawah ini. Silahkan!

Pandan Cheese RecipeCake Bikang Ambon Recipe →image bika ambon recipe pandan cheese gorgeous kitchenRecommendations:Bika Ambon Pandan Cheese has a sweet taste salty and aromatic pandan. Soft and chewy texture make it one of bika ambon cake that much sought after, especially bika ambon Medan. Let's peek recipes for Cheese Pandan Bika Ambon below. Please!Bika Ambon materials Pandan Cheese:

    250 ml thick coconut milk
    2 pandan leaves, tied
    2 stalks lemongrass, white part only, minced
    10 kaffir lime leaves, washed
    10 egg yolks
    300 grams of caster sugar
    175 grams of corn starch
    25 grams tapioca starch
    50 mL of water suji
    1 teaspoon salt
    green food coloring

    Bika Ambon source material Pandan Cheese:
    1 packet instant yeast
    100 grams of cake flour
    125 mL of water

    Bika Ambon Pandan Cheese topping:
    grated cheese to tasteHow to make a Pandan Cheese Bika Ambon:

    Prepare a baking sheet box, spread with a little oil.
    Starter: Mix all ingredients, let stand for 15 minutes. Set aside.
    Prepare a medium-size saucepan, put coconut milk, pandan leaves, lemongrass, lime leaves, sugar, and salt water suji. Boil, stirring constantly until boiling. Turn off the heat.
    Prepare a large size bowl, sift the source material, corn starch and tapioca flour together and mix well.
    Add egg yolks one at a time while shaken.
    Then pour the coconut milk that has been boiled earlier into it, add the green coloring, whipped with a minimum speed of mixer for approximately 10-15 minutes. Allow the dough for 2 hours.
    Preheat oven using medium heat.
    After 2 hours, pour the batter into the pan and bake until the surface holes.
    After a half-baked, sprinkle the surface with grated cheese. Bake until completely cooked.
    Bika Ambon Pandan Cheese Serve with a warm cup of sweet tea.Tips Bika Ambon Pandan Cheese:- Select the flour is still new and better sieved before use.- Use coconut milk (juice first) that has been boiled first. Select the old coconut, peel skin.

 

SOTO SOUP CHICKEN

Soto is Indonesian food that can be found in many places including Medan yes. Typical food field this one has a unique flavor that you can taste the unique flavor of the soup. Soto Medan is made in a different way that makes it different from elsewhere soto


 The soup is simple coconut milk-based soup, cook with spice paste and serve with condiments. Spices used that gives it the vibrant yellowish hue is fresh turmeric root paste. Almost all of fresh and dried spices found and grown in our region is used in the soup. The condiments are shredded chicken meat, bean sprouts, glass noodles and perkedel (potato patties). The soup is served warm with all these, sprinkled with shallot flakes, chopped spring onions and Chinese celery and liberally dosed with kecap manis (sweet soy sauce).


RECIPES  TO COOKING :           SOTO SOUP CHICKEN

Makes 4 servings

Ingredients:

6 shallots
6 garlic cloves
1 tsp whole pepper
3 candlenuts
1/2 tbsp coriander seeds
10 g fresh turmeric root
6 kaffir lime leaves
6 salam leaves
2 cm cinnamon stick
4 cloves
1/4 whole nutmeg
3 cardamom
20 g galangal, lightly bruised
1 cm ginger
1/2 star anise
400 cc coconut milk
900 cc water
1 tbsp salt
1/2 tbsp sugar
For condiments
10 g shallot flakes
100 g glass noodle, soaked in cold water
250 g bean sprouts
100 g melinjo crackers, fried
2 spring onions, chopped
2 Chinese celery, chopped
200 g chicken, deep-fried and shredded
Kecap manis, for serving
For soto chili sauce
20 g Thai bird's eye chili
1 lime, juiced
1/2 tbsp sugar
1/4 tsp salt
3 tbsp kecap manis, sweet soy sauce

Directions:

For soup
Grind shallots, garlic, pepper, candlenuts, coriander seeds, turmeric root to fine paste.
Combine 1/3 of coconut milk, water, chicken in a big pot.
Add kaffir lime leaves, salam leaves, cinnamon, cloves, nutmeg, cardamom, galangal, ginger and star anise into the pot.
Bring to boil over medium heat.
Strain the soup using fine strainer. Set aside.
Place kaffir lime leaves and salam leaves back into the pot. Throw away the rest of the spices.
Add the rest of the coconut milk and strained soup.
Cook over high heat and stirring constantly, about 15 minutes. Add glass noodles and bean sprouts, cook for a couple of minutes.
Remove from heat and serve warm with other condiments.
For chicken
Take the chicken off the soup and pat dry.
Deep-fry in hot oil till brown, dry and crunchy.
Shred the meat and serve as one of the condiments.
For chili paste
Grind chili, salt and sugar coarsely.
Combine ground chili, lime juice and kecap manis in a bowl.
Serve with soto and rice.