Another Story of Lemper and Javanese

For the Javanese, lemper own philosophical value as a symbol of brotherhood, this arises from the nature of the sticky glutinous reflects brotherhood among human individuals who belong together.
In celebration event, lemper shown promise of impending fortune. People who have the hope of the coming celebration of fortune that will stick for holding the event.
In Yogyakarta, there is a tradition of eating lemper unique. This tradition is held on Wednesday celebration Wekasan Pungkasan or Wednesday.Lemper parading giant In Ritual Wednesday Pungkasan
Lemper parading giant In Ritual Wednesday Pungkasan
In Plered area, Bantul, there is a village called Wonokromo. Village that always carry the tradition Pungkasan Wednesday. Wednesday means Wednesday, and Pungkasan or wekasan means the last. So, on Wednesday Pungkasan is the last Wednesday in Sapar in the Islamic year.
For the local community, this celebration is considered sacred and important. For, on that day is believed to be a meeting of Sri Sultan Hamengkubuwono I with Kyai Faqih Usman, a famous Islamic scholars in Yogyakarta.
The event was held as an expression of gratitude to God Almighty. And, at the height of the event, held lemper giant carnival. Lemper diameter of 45 cm and a height of 2.5 m was taken from the mosque Wonokromo towards Wonokromo Village Hall.
Carnival begins with the Yogyakarta palace guard of soldiers. After that lemper giant, followed by rows of folk art and other art sholawat peal.
After the parade finished, lemper distributed to the invitees and contested by the public. Lemper giant was considered a blessing for those who bring home.
Fill lemper this time all kinds, there floss, beef or chicken. But not many people know that the contents lemper originally came from young coconut meat called gebingan.
In the old days the price of beef is expensive, so the contents lemper made from young coconut cooked like srundeng (a sort of shredded coconut). Along the development era, replacing the contents lemper with beef or chicken mill follow the tastes of the general public. To be more practical, maker of replacing the contents with shredded packaging.
Now we know lemper with a wide variety, not just solely with banana leaf packaging, but also with plastic packaging or spring roll skin. It is not exclusively steamed but can also be burned in order to add aroma appetizing.

 

Source : Atikofianti

Recipe : Lemper

Ingredients for Creating Lemper:
250 grams of glutinous250 cc coconut milk (1 result grated coconut)1 stalk lemongrass (crushed)½ teaspoon salt
Lemper stuffing materials:1 chicken breast boiled and shreded-shreded1 bay leaf4 lime leaves200 cc coconut milk (½ grated coconut results)1 tablespoon tamarind2 tablespoons of cooking oil
Ingredients / spices that are:5 spring onions3 cloves garlic3 eggs hazelnut, toasted1 tablespoon coriander, roasted1 teaspoon cumin, roasted1 tablespoon sugar
Packaging of Lemper:Banana leaves to taste
How to Make Lemper:

    Soak sticky rice for 2 hours, wash, drain and steam for 15 minutes and then removed.
    Boil milk together with the bay leaves, lemon grass and salt, put the sticky rice that has been steamed and knead until all the coconut milk soak into glutinous, and lift. Steamed glutinous up to honor and lift it.
    Lemper make the stuffing: Heat oil and saute the ingredients that have been smoothed out until fragrant, put chicken coconut milk, lime leaves greeting and cook until cooked and the milk runs out, lift.
    Prepare the mold lemper basting with oil or cover with plastic net, take glutinous dough, then input material pipihkan stuffing, stuffing averaged last lemper Close the stuffing closed again until blended. Compact.
    Take a piece of banana leaf that has been resized with lemper cuts that have been made. Wrap tightly and serve.

Variation of Sate / satay = Sate Klatak

One of the culinary repertoire owned by the people of Indonesia are Sate. While the sate itself have characteristics that vary as satay, chicken satay, satay padang ,, crab and satay skewers Madura.Of the many satay mentioned above, there satay skewers are quite unique and is only available in Yogyakarta. namely Sate Klatak Jogja. If the other sate-satay cooked with spices mixed, then satay klatak jogja simply flavored with salt and baked using iron bars. The Sate will look very sederahana but the reality is much coveted satay tourists.Initially Mbah Ambyah satay stall is the only one that provides satay klatak Jejeran Jogja Market. Lined time residents, many who raise goats until Mbah Ambyah find ideas to make the sate of the basic ingredients of goat. Then his pioneering efforts in 1946 under the tree mlinjo. After he died the shop later continued by his son for generations.This now belongs to Mbah Ambyah shop has been transformed into market hilt, now attempt to sell satay klatak jogja continued by generations penerusnya.di Lined market.To accommodate fans satay klatak growing so many Lined open businesses satay stall in the market on the road around the hilt and hilt market.History satay klatak naming itself according to the story comes from the sound of flesh being burnt, because the meat before it is burned sprinkled with salt then when burned will emit unique sounds. (kemretek). There is also the naming story comes from the sound klatak mlinjo fruit that falls around the stalls Mbah Ambyah.Jogja Klatak satay served with sliced ​​cucumbers, tomatoes and cabbage. The skewers are used quite unique because it uses iron bars so that the meat skewers can be cooked perfectly to inside.The origin of the sate klatak Jogja is in the Market Jejeran, Kecamattan Pleret Bantul. Access to go to this place very easily. From the Bus Station heading south down the East and came Imogiri your intersection Jejeran market. Klatak satay seller in the market Jejeran usually starting at 18:30 until late at night, they could not sell during the day because the venue usually used for market traders. So to sell satay had to wait for market traders Lined home.But if you can not wait for the night, you can search for satay stalls are open all the way around the market's hilt. Because some of these stalls are open from morning till night

Source : Njogja.coid

How to cook : "Sate" ( satay )

There are many recipes that exist in the world satay. But in outline satay recipe is as follows. Saffron or sweet soy sauce is one of the important seasoning to flavor the meat skewers and provide color. Meat skewers themselves are manifold, for example, mutton, chicken, beef, lamb, pork, fish, shrimp, squid, rabbit, quail eggs or offal. Some meat is less prevalent exotic meats, such as turtle meat, fleeced, crocodiles, horses, lizards, and snakes. Meat that has been ditusuki and this marinade flavored glaze, then roasted in the coals of a charcoal fire until done.
Satay can be served with peanut sauce or soy sauce, with chunks of onion and cucumber. Served with white rice hot, rhombus, or rice cake. Pork satay usually uses pineapple-based sauce, or soy sauce.

Indonesian Speak :

The History of "SATE" ( Satay )

"Although Thailand and Malaysia considers this dish are the property of their homeland satay true in Southeast Asia is Java, Indonesia. Here satay developed from adaptation kebab India brought by Muslim traders to Java. In fact India can not recognize as its origin as this dish is the influence of the Middle East. "

- Jennifer Brennan (1988)

satay has become widely popular food in many parts of the world, it makes people interested to know the origins of this popular dish:

 The word "satay" or "satai" probably derived from the Tamil language. Satay allegedly created by street food vendors in Java around the beginning of the 19th century, based on the fact that the sate became popular around the beginning of the 19th century along with the increasing number of immigrants from Arab and Muslim immigrants Tamil and Gujarati from India to Indonesia. It is also the reason for the popularity of the use of mutton and lamb satay as a material preferred by people of Arab descent. In the tradition of Indonesian Muslims, Eid al-Adha, or feast of sacrifice is a special event. On the feast of sacrifice is abundant and distributed sacrificial meat to the poor and needy. Most celebrated by jointly grilling skewers of meat goat, sheep, or cows.Another theory proposes that the origin of the word comes from the term satay Chinese Minnan-sa tae tub (三疊 肉) which means three pieces of meat. [Citation needed] However, this theory is doubtful because traditionally satay consists of four pieces of meat, not three. And number four is considered not a number that brings good luck in Chinese culture. Indonesian Chinese citizens also adopt and develop according to their tastes satay, pork satay is served with pineapple sauce or sweet soy sauce with the addition of spices Chinese, so Chinese satay taste like grilled meat dishes typical Chinese.From Java, satay spread throughout the archipelago which produces diverse variations of satay. At the end of the 19th century, the sate has crossed the Strait of Malacca to Malaysia, Singapore, and Thailand, brought by nomads Java and Madura, which began trading satay in the neighboring country. In the 19th century the term satay move along with the displacement Malay settlers from the Dutch East Indies to South Africa, there satay known as sosatie. The Dutch also brought this dish-and many other typical Indonesian dishes-to the Netherlands, up to now the art of cooking Indonesia also give effect to the art of cooking the Netherlands. Satay chicken or pork satay is one of the side dishes are served in a dish Rijsttafel in the Netherlands.

Source : wikipedia & resep buntik

How To : Make Rendang, the World's most delicious food !!

Make Soft Rendang Beef   

Beef rendang menu including one of the most sought-after people either at home or eating direstoran field. It is only natural that the menu is much sought after because of its affordability besides this menu does have its own charm and delicacy which if we are smart in processing can make us excited to eat.
Recipe how to make beef were tender worth a try for the mother-housewife, there are many ways to make the beef is tender when making rendang, one of which is to boil the old beef. For how long the meat was boiled? The answer is very long until the texture is soft. What is clear by boiling beef rendang suapaya be made to the tender by boiling will not be effective, because it certainly will be a lot of time will be wasted.Before getting into how to make beef rendang following I provide some tips for us if the meat will be tender rendang be first:

  --->>>> Flaked<<<------Flatten beef, goat or buffalo before cooking is the simplest tricks. But, unlike boiling which requires a very long time. However, this trick can only be applied to some of the dishes alone, rendang, beef seasoning yellow or the like. The substance is a dish that uses pieces of meat are not too thick. It is very easy. Before cooking, the meat at the meat jagged bat tumpuh to be slightly flattened. After that, tingga cooked with spices according to taste.

 Jerky with pineapple that has been refinedUnlike the previous method, by using crushed pineapple (can be shredded or blended), you can cook any kind of meat and thick as anything, guaranteed to be tender. And, most importantly, cook does not take a long time. Condition, friends should wear pineapple young, not ripe pineapple or pineapple jam. Therefore, the pineapple is still easy to have a lot of content enzyme bromelain which ampuk outlines fiber beef, goat or buffalo. By doing so, the meat we cook will quickly become soft. How, after washed, jerky entire surface of the meat with young pineapple that has been smoothed. Let stand between 20 minutes to 30 minutes. After that, washed in order to taste nanasnya missing, freshly cooked. Just a suggestion, while waiting for the texture of meat processing to be soft, you can prepare various spices needed to cook. It is a good time management in cooking.

wrap with papaya leaves
This is the way that is often used by my parents when cooking the meat so tender. Namely, wrap the meat with papaya leaves. In order to get some of the many benefits in one work, it would be better if before it is covered with leaves, meat flavored first. Seasoning used must be adapted to the needs. This was done so that the seasoning seep into the meat. Because, after wrapped in papaya leaves, meat should be allowed to advance more than 45 minutes. While waiting, you can prepare the other ingredients.
After discussing how this tenderize the beef that we will use a key ingredient utuk rendang now we get into the discussion of ingredients and recipes make the sapai beef rendang. 

Rendang Meat Ingredients:
     scrub 500 grams of beef, cut widened approximately 12 parts
     turmeric leaves 2 pieces
     lime leaves 2 pieces
     2 stalks lemongrass, crushed
     deaf 1 piece
     grated coconut toasted 2 tablespoons
     1000-1500 ml coconut milk of 2 coconuts
     2 tablespoons cooking oil


Fine Spices Meat Rendang recipe:
     onion 10 grains
     6 garlic cloves
     150 grams of red chili
     cayenne pepper to taste
     pecan 5 grains
     1/2 teaspoon cumin
     1 teaspoon coriander
     turmeric 1/2 cm
     ginger 1 cm
     salt to taste


How to Make Meat Rendang:
     Heat oil and saute ground spices, turmeric leaves, lime leaves, lemon grass and deaf until fragrant.
     Enter the meat, stir until it changes color.
     Pour the coconut milk and add the toasted coconut shavings, cook over medium heat, stirring gently until boiling.
     Reduce the heat and cook until the meat was overcooked, greasy and browned.
     Balustrades and serve.

So little information about How to make rendang beef were tender, I hope the above information can be reference cuisine menu for housewives in particularly and can be beneficial to all readers. Do not miss also is related Recipes article about How to make delicious beef rendang. So much from me when a lot of mistakes I apologize profusely. Thanks.

Source : Reseptante.com 

 

What is "Sate" ???

Sate or satai is food made from small pieces of meat skewered such a way with a stick puncture bone or bamboo palm leaves and then baked using wood charcoal embers. Satay served with a variety of spices that depend on satay recipe variations. Meat used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the Indonesian national cuisine. Sate also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Sate is also popular in the Netherlands influenced Indonesian dishes that were once colonies.Sate is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Indonesian cuisine) have produced various types of satay. In Indonesia, satay skewers can be obtained from itinerant traders, hawkers at a roadside stall, until at an upscale restaurant, and is often presented in the party and feast. Satay recipes and how to manufacture a wide range dependent variations and recipes of each region. Almost any kind of meat can be made satay. As the country origin of satay, Indonesia has a rich variety of satay recipe.Usually given satay sauce. This sauce can be seasoning sauce, peanut sauce, or the other, usually accompanied by pickles of sliced ​​red onion, cucumber and cayenne pepper. Sate eaten with hot rice or, if in some areas are served with rice cake or diamond.International dishes like satay among other Japanese yakitori, shish kebab of Turkey, shashlik of Caucasians, chuanr of China, and sosatie of South Africa. Sate registered as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011.

source : wikipedia & resepbuntik

The History : Rendang ( 1rst from World's 50 Most Delicious Foods )

 1rst from World's 50 Most Delicious Foods by CNN

Almost everyone who lives in Indonesia know what rendang, considering the number of Padang food stalls scattered throughout the archipelago. But is there any among us who know about the history of the cuisine typical of Padang rendang this? Rendang is a traditional food from West Sumatra, precisely Minangkabau, which is made of beef covered with a spicy seasoning blend.
Rendang historyRendang is rich spices dishes with meat as basic materials. Rendang also use Karambia (coconut milk) and a mixture of spices typical of mashed like chilli, galangal, ginger, turmeric, garlic, and other spices. The uniqueness rendang is a natural spice that is used has antiseptic properties, so it can be useful as a natural preservative. Other spices are also known to have strong antimicrobial activity, and not surprisingly, the rendang can last for months. For cooking rendang sauce until completely dry, the process will spend about eight hours.

Search on the history of rendang will bring us to one of the areas in the western part of Sumatra, the Minangkabau. For the people of Minang rendang has become a part of their culinary life since the days of their ancestors. For history when the first rendang created its own, unfortunately not many written evidence can be found. One of the allegations that emerged among researchers is that these snacks have emerged since the Minang people hold their customary event for the first time. The beginning of the history of typical Padang rendang dishes sounded everywhere may occur due to the art of cooking continues to grow from Riau, Mandailing, Jambi, even down to the Negeri Sembilan state which is a federation of Malaysia because of Minang people who live there.
Notes on rendang as a traditional food of the Minangkabau region discovered in the early 19th century, but Gusti Anan, a historian from the University of Andalas in Padang have alleged that rendang has begun to emerge since the 16th century. This he concluded from the records of the 19th century literature where it is written that the land Minang people often travel to the Strait of Malacca to Singapore. The journey they went through the waterway and could take approximately one month. Given the absence of villages along the journey, the nomads must have been preparing some food that will hold up a long time, and the food that is rendang. Gusti also surmise that the opening of a new village on the east coast of Sumatra to Singapore, Malacca and Malaysia by the Minang community in the 16th century also include rendang as their food because the trip took months.
Aside from the historical record, the history of typical Padang rendang dishes can also be found in the diary of Col. Stuers who in 1827 wrote about the culinary and literary. On the recordings often appear implicitly description culinary allegedly led to the rendang and written term food blackened and burned. This, according to Gusti, is one method of preservation is usually done by people minang. Rendang is derived from the word "merandang," which is to cook slowly dried coconut milk until it is matched with rendang that it took a long time to cook until the sauce is dry.
Rendang history can not be separated by the arrival of people from Arabia and India in the west coast of Sumatra. It is believed that in the 14th century, many Indian people who live in the area Minang, and condiments and spices have been introduced by these people. There are also allegations say that the curry dishes that have become typical Indian food and was introduced in the 15th century on the basis of the area Minang rendang itself. It is quite possible given the trade contracts with India at that time. Heir to the throne Paguruyung also opens the possibility that rendang curry which is further processed. What makes it different is rendang properties drier, so it can be much more durable when compared with curry.
Padang rendang dishes typical remained dead until now, it becomes even more popular with the proliferation of Padang food stalls in every corner of the city in the archipelago. Although known for its shape made of meat, it turns out there are many other variations such as rendang rendang chicken, duck, liver, eggs, lung, and swordfish. There was also rendang suir derived from Payakumbuh. What distinguishes ordinary rendang rendang suir with chicken or beef is used, the fiber will disuir meat into small pieces.
Philosophy Behind RendangThe food is typical Padang rendang as traditional cuisine has a respected position in social life in Minangkabau. This is because the materials rendang maker has its own meaning. The first ingredient is dagiang or beef which is also the main ingredient symbolizes niniak Mamak and bundo Kanduang, where they will give prosperity to the child and the child's banana nephew. The second ingredient is Karambia or coconut, symbolizing the intellectuals or the Minang language called Cadiak Clever, where they glue together groups and individuals. The third is Lado or sauce as a symbol of the scholars are firm and spicy in the teaching of religion. The last ingredient is cooking or seasoning, symbolizing individuals where each individual has their own role to promote live in groups and are the most important element in social life Minang community.
A few brief information about the history of the dishes / foods typical Padang rendang worldwide, may be able to add to the knowledge of friends all about the history of the traditional dishes that exist in Indonesia. Let's together keep and preserve our culinary wealth that we have, especially in this case cooking / food rendang. Do not let the legacy of our ancestors is hijacked by other countries, such cases never happened before.


Source :
PortalSejarah.com
  

The History : Lumpia / Loenpia Semarang

Lumpia Semarang (or loenpia semarang) is a kind of food rollade containing bamboo shoots, eggs, and chicken or shrimp.
The taste of lumpia Semarang is a fusion between Chinese and Indonesian flavors because it was first made by a Chinese descent who is married to an Indonesian and settled in Semarang, Central Java. The food started in Semarang sold and is known as the Games GANEFO held during the reign of President Soekarno.

Wiki said :
Lunpia or sometimes spelled as lunpia (Hanzi: 潤 餅 / 润 饼, OJP: Lun-piáⁿ, hanyu pinyin: Run bǐng, English: long pia) is a kind of traditional Chinese snacks. Said spring rolls came from the Hokkien dialect pronunciation runbing in the dialect of the North. And in Khek language or Hakka, Lumpia called Pokppya (pokpia).
The spring rolls consist of a thin sheet of wheat flour is used as a wrapper fields generally are bamboo shoots, eggs, fresh vegetables, meat, or seafood.
In Indonesia, known as typical snacks lumpia Semarang with the procedures of manufacture and materials that have been adapted to local traditions.

Today, there are six types of spring rolls semarang with a different taste. The first stream of Gang Lombok (Siem Swie Kiem), a second stream of Jalan Pemuda (deceased Siem Swie Hie), and the third stream of Jalan Mataram (late Siem Hwa Nio). The third stream is derived from a family of Siem Gwan Sing-Tjoa Po Nio which is law and only daughter of the creator of lumpia Semarang, Tjoa Thay Yoe-Wasih and the last one is the spring rolls Street Tanggamus (Ny. Mechtildis Tyastresna Halim) lumpia her round and savory
The fourth stream is the number of former employees of the spring rolls Street Youth, and the fifth is the flow of people with a background in the culinary hobbies that make spring rolls with prescribed learning outcomes of the spring rolls were already circulating.
The oldest generation of today, which is the third generation of Siem Swie Kiem (68), remained faithful to serve its customers at the kiosk inherited from his father (Siem Gwan Sing) in Gang Gang Lombok Lombok 11. The specialty spring rolls, according to a number of fans who had met at the stall is the concoction shoots odorless, also a mixture of egg and shrimp is not fishy.
The fourth-generation artificial spring rolls can be obtained at the kiosk spring rolls alias Siem Siok Ms Lien Lien (43) at Jalan Jalan Pemuda and Pandanaran. Ms. Lien continue the stall of his late father, Siem Swie Hie, who is the brother of Siem Swie Kiem, at Jalan Pemuda (Gang mouth Grajen) while opening two branches in Jalan Pandanaran

.
Ms Lien peculiarities of spring rolls are contents that added chicken meat concoction. When the beginning of the effort to continue her late father, Ms Lien make three kinds of spring rolls, namely spring rolls filled with shrimp, chicken spring rolls contents (for allergic shrimp), and a special spring rolls contain a mixture of shrimp and chicken. But, feeling the rush and moreover most buyers like special, now Ms Lien only make one of these, namely the special spring rolls with shrimp mixed content of bamboo shoots and chicken.
The fourth generation, namely children of the deceased Siem Hwa Nio (sister of Siem Swie Kiem) to continue her stall on Jalan Mataram (Jalan MT Haryono) in addition to opening a new kiosk at several places in the city of Semarang. Among the children of the deceased Siem Hwa Nio there also are opening a branch in Jakarta. There is even a grandchild of the deceased Siem Hwa Nio as the fifth generation open spring rolls alone kiosk in Semarang.




In addition to the families of the ancestral creator lumpia Semarang, now many people "outside" which makes lumpia Semarang. They are generally of their former employees. Those with culinary hobby also enliven spring rolls semarang business by creating their own spring rolls, like Lumpia Express, Phoa Kiem Hwa of the Semarang International Family and Garden Restaurant in Jalan Gajah Mada, Semarang.

Recipe : "Green" Fried Rice

material
=======
    White rice 600 gr (2 plates)
     50 g green cabbage, cut into 2 cm
     Lime leaves 2 pieces
     Royco 1 chicken wrap
     Margarin 1 tbsp
     Teri Medan 50 gr. Fried. for the topping
     Curly green peppers 60 gr
     Onion 8 items
     2 cloves garlic
     Granulated sugar 1/2 tsp
     Salt 1/2 tsp

Time

     Cooking time: 20 minutes

How to make

     Pestle green peppers, onion, garlic, sugar, and salt until smooth.
     Saute ground spices and orange leaves with Blue Band until cooked.  
     Add mustard. Cook until wilted.
     Add the rice and stir well. Then enter Royco chicken, and stir well.
     Remove, sprinkle with the fried dried anchovies. Serve warm.

Serving suggestions

Served for 2 people

Recipe : "Kebuli" fried rice

material
=========
     1 tbsp oil
     200 gr mutton, diced 2 cm
     3 red onions thinly sliced
     3 tablespoons margarine
     ¼ tsp cardamom powder
     800 grams of white rice
     2 tsp curry powder
     1 tsp coriander powder
     ½ tsp black pepper powder
     2 packs Royco Seasoned Beef Flavor Multipurpose Pelezat
     1 tbsp cumin oil
     100 gr raisins
     1 red chilies, sliced
     2 tablespoons fried onions

 

How to make
============ 

Heat the oil on a frying pan.
Enter the goat meat, stir-fry until cooked.
ADD onion and margarine, stir-fry until fragrant.
Enter the cardamom powder and stir well.
Add the rice, curry powder, and coriander. Reduce heat. Cook until all ingredients are well blended.
Enter pepper, Royco Cow, and cumin oil. Stir well. Sprinkle with raisins and chili. Stir well.
Remove and serve.
Sprinkle with fried shallots.

 
Serving suggestions
=============
Presented for 4 people

 

source : blueband recipe

 

 

Recipe : Margarin Fried Rice

margarine versatile
================
     1 tablespoon margarine
     Eggs 2 eggs
     1 green onion stem. Cut
     Carrot 50 gr. Diced. Boil briefly
     Rice 600 gr
     Royco chicken 1 tbsp
     5 grains of red onion. Thinly sliced
     3 cloves of garlic. finely chopped
     Bango soy sauce 1/2 tbsp
     1/2 tsp salt or to taste
     1/4 teaspoon pepper
     Sugar 1/2 tsp

Time
========
     Cooking time: 10 minutes

How to make
=========
     Heat margarine, saute garlic and onion until fragrant and cooked.
     Enter sausage, cook briefly. Add the eggs, cook until cooked and then add the leeks.
     Enter the white rice, Royco, salt, pepper, sugar, and soy sauce Bango. Cook until all ingredients are well blended with rice. Remove and serve with egg.

Serving suggestions
===============
     Serve with lettuce leaves and egg
     Served for 2 people.

Recipe : A simple Fried Rice for you !!!

Types of cooking fried rice are very many variations, ranging from simple to complex. You can try the recipe on this one, which is most easily made and a bit of necessary materials, okay ??

Here is a recipe how to make fried rice very simple but good enough n taste !! 
Its main ingredients and seasoning are:
=============================
    1 serving of white rice or white rice 1 plate
    1 egg
    2 spring onions, thinly sliced ​​once
    1 clove garlic, thinly sliced ​​once
    5 pieces of cayenne pepper
    Half teaspoon of pepper powder
    Soy sauce to taste any brand
    Salt to taste

How to make a simple fried rice:
========================== 
1) First, saute onion and garlic, stir and then enter the cayenne pepper2) Then you can insert the next hen's egg, stir-stir briefly lau3) Add the rice and stir until well blended with herbs and eggs4) Finally add salt, pepper and soy sauce. Then you can taste if something is missing, then add according to tasteTips: The most important thing to use cold rice or leftover rice yesterday which is stored in the refrigerator or freezer, because if you use rice that is new when cooked will absorb a lot of oil, and try not memakiai oil that much, because it can cause high cholesterol.

Here a tutorial from Youtube 4 u :