How To Make A Delicious And Nutritious Spicy Mendoan

Spicy Mendoan is a food made from Tempe as the main ingredient. Called Spicy Mendoan because there is red cayenne pepper in the dough so that if consumed will feel very spicy. Ordinary Spicy Mendoan is often made by people all over Indonesia. This food is a food that can be eaten directly, with yellow rice, plain white rice and often also eaten with soup. Spicy Mendoan is made from Tempe, then added with spices such as pepper, coriander, garlic, Leek, and celery. Especially for Spicy Mendoan added a small sliced cayenne pepper small. Tempe contains many vegetable proteins, which are indispensable for the growth of new cellular tissues in our body. Cayenne pepper contains vitamin C which is also very needed for our health. So, Spicy Mendoan is a delicious and nutritious food.

The ingredients used in cooking Spicy Mendoan :  1 medium Tempe, cut according to taste.  2 leeks,  1 teaspoon of Pepper,   5 cloves of garlic, puree,  2 stalks Celery,  5 pieces of red cayenne pepper, small pieces,  Salt to taste,   1 tablespoon coriander,  200 grams of wheat flour,  50 grams of rice flour,  Cooking oil to taste.

Step to make Spicy Mendoan: Open the Tempe wrapper and then cut to taste. Wash the leek then finely sliced. Wash the celery then finely sliced. Puree garlic, pepper, and coriander. Combine wheat flour, rice flour, garlic, pepper and coriander that has been mashed with leek. Add the sliced celery. Add the red cayenne pepper that has been cut earlier. Add the fine salt. Add water, stir until blended, until the dough is half-thick. Heat the cooking oil in a frying pan. Fry the dough that surprised already prepared earlier. Wait until golden yellow and then drain.  A good, healthy and nutritious Spicy Mendoan is cooked, ready to serve.

How to serve Spicy Mendoan: Serve the Spicy Mendoan in a clean and dry dish. Serve directly or with soup. Add also a green cayenne pepper for the addition

How To Make The Pergedel Singkong Is Delicious, Healthy And Nutritious

Pergedel Singkong is a food made from Cassava. Pergedel Singkong is often made by the people of Pariaman, West Sumatra, Indonesia. This food is a food made to be eaten directly, not with rice. Pergedel Singkong perfect for afternoon snacks plus a glass of hot tea. Pergedel Singkong made from Cassava as the main ingredients then added with spices such as pepper, garlic, green onion, and celery. Cassava contains many carbohydrates so this Pergedel Singkong can also for alternative rice substitute. Pergedel Singkong can be used as staple food. The smell after fried is very distinctive. It tastes savory and slightly spicy because there is pepper in it. If the fear of crushed fried time can be added eggs in the mixture of dough.

The ingredients used in cooking Pergedel Singkong: 1 kg of cassava, 2 leeks, pepper powder according to taste, 5 cloves garlic and puree, celery to taste, refined salt according to taste, 1 eggs when needed, cooking oil to taste.

Step to make Pergedel Singkong: Boil the cassava until cooked and soft. Destroy it by squeezing. Wash the leeks then finely sliced and fry until browned. Wash the celery then finely sliced. Garlic Puree.Mix the boiled cassava that has been mashed earlier with fried leeks. Add the sliced celery. Add pepper powder and fine salt. Add the garlic that has been mashed earlier. Mix well. If the dough looks not so sticky and worried as long as the frozen brown frying pan, then add the Egg, stir again until blended. 6 Form the dough like a regular potato dish with the size to taste. Heat the cooking oil in a frying pan. Fry the casserole dough that has been printed earlier. Wait until golden yellow and then drain. Good, healthy and nutritious a  Pergedel Singkong ready to serve.

How to serve Pergedel Singkong: Serve Pergedel Singkong in a clean and dry dish. Can also add green cayenne pepper to those who like spicy.

How to Make Ladu Sala Chips original Pariaman

Ladu Sala chips original Pariaman this is Ladu Chips whose basic ingredients are derived from Ladu Arai Pinang which is often referred to as Ladu only but added with spices from fresh plants such as chili, turmeric, ginger, onion, and garlic. Ladu Sala chips is a typical food from the region Pariaman, West Sumatra, Indonesia. Ladu Sala chips is a snack commonly made during Lebaran. But now it is made to be sold as a typical food Pariaman much in demand by the tourists.

Ladu Sala chips made from the main ingredients of rice flour. It is called Ladu Sala chips because it is made using the spice-herb commonly used in making Sala. The aroma of Ladu Sala chips is typical and the aroma of spicy spices is very pronounced. To print Ladu Sala chips used special prints that are sold in the market. The material used in making Ladu Sala Chips is still traditional without preservatives. Typical ingredients are used so that the results are not hard is lime betel. Lime betel is a type of lime which is usually also used to eat betel.

The ingredients used in cooking Ladu Sala Chips : 1 kg rice flour which has been dried by heating above the skillet, an egg chicken, lime betel to taste, margarine to taste, 1 liter of hot water, 100 grams red chili, 2 cm turmeric, 3 cm Ginger , 10 pieces of red onion, 10 cloves of garlic, lime leaves, finely sliced, turmeric leaves, finely sliced, cooking oil, salt according to taste.

Step to make Ladu Sala Chips: Blend the red chili, turmeric, ginger, red onion, and garlic. Heat 1 kg of rice flour over a skillet, then place it in a large saucepan. Add the finer spice up. Stir well. Boil 1 liter of water until boiling, enter whiting and salt. Add the little hot water to the pan containing the rice flour. Stir constantly until smooth. Enter the chicken eggs and margarine alternately, then stir until smooth so that the dough becomes soft and chewy so it can be printed with mold that has been prepared. Print the dough according to the desired print.Heat the cooking oil in a frying pan. Fry the Ladu Sala Chips that have been printed earlier. Wait until golden yellow and drain.  Ladu Sala Chips ready for serving.

How to serve Ladu Sala Chips : Put Ladu Sala Chips into a tightly sealed container, avoiding moisture and direct sunlight.

How to Make Ladu Chips Typical Pariaman

Ladu Chips typical Pariaman is Ladu Arai Pinang Chips are often referred to as Ladu is a typical food from the region Pariaman, West Sumatra, Indonesia. Chips Ladu is a food made from rice flour.  This food is the usual snack made during Lebaran. But now it is made to be sold as a typical food Pariaman much in demand by the tourists.

Ladu chips made from the main ingredients of rice flour. It is called Ladu Arai Pinang Chips because this food is made using Arai Pinang which is a flower from Pinang tree. The aroma of Areca Areca is also distinctive and slightly fragrant. But now because to get the areca nut is hard, so many people start to leave this material and replace it with the printing tool in the form of glass mats and other prints.

The material used in the manufacture of areca nut is still a traditional one without preservatives. Typical ingredients are used so that the results are not hard is lime betel. Lime betel is a type of lime which is usually also used to eat betel.

The ingredients used in cooking  Ladu Chips : 1 kg Rice flour which has been dried by heating above the skillet, an  egg chicken, Lime betel to taste, Margarine to taste, 1 liter of Hot Water, Cooking oil, Salt according to taste

Step to make Ladu Chips : Heat 1 kg of rice flour over a skillet, then place it in a large saucepan. Boil 1 liter of water until boiling, enter whiting and salt. Enter little by little of this hot water into a pot that is covered with rice. Stir constantly damp. Enter the chicken eggs and margarine alternately, then stir until smooth so that the dough becomes soft and chewy so it can be printed with mold that has been prepared. Print the dough according to the desired print. When using areca nut, then the areca nut used should be freshly picked so that the aroma is fragrant. Heat the cooking oil in a frying pan. Fry the dough that has been printed earlier. Wait until golden yellow and drain. Ladu chips ready to serve.

How to serve Ladu Chips :Put Ladu chips into a tightly sealed container, and avoid direct moisture from sunlight.