Sate

Sate is a typical food from Indonesia, but the kebabs can also be found in some countries such as Malaysia, Thailand, the Philippines. sate is made from chicken, lamb and beef. Sate in the suspect was created by the street food trade in Java around the early 19th century, based on the fact that sate was popularized in the early 19th century, along with a growing number of Arab immigrants to Indonesia. This also is the reason for the popularity of the use of goat meat and lamb sate as the preferred material by ethnic Arab.sate usually made with a wide variety of recipes, depending on the tastes of people who make it. sate is usually combined with chilli sauce, soy sauce, or peanut sauce. in Indonesia easily met sate, sate usually sold in street stalls, but the kebabs can also be found in restaurants in Indonesia. but if you try to make this sate itself, here are recipes that might help to make your favorite sate.
Material:

- 2 chicken breasts
- 1 tablespoon cooking oil
- Skewer

Spices are blended:

- 5 red onions
- 2 cloves garlic
- 1 tsp coriander
- 2 cm turmeric
- 1 teaspoon tamarind Java
- Salt to taste
- Palm sugar to taste

How to Make Sate:

- Separate the meat from the bone chicken breasts.
- Cut the chicken meat according to taste. Usually 1x2x2 cm.
- Stir the chicken pieces with cooking oil and spices that are blended and let stand for 15-30 minutes so flavor is absorbed.
- Then, puncture 3-4 pieces of chicken sate at each puncture.
- Bake sate over coals until cooked sate, do not forget to sate should be inverted baking time.
- Sate ready to serve with Sate Sauce put on top then sprinkle the red onion slices over the sauce Sate.
- Sate most delicious when eaten while still hot.

Coto Makassar

Coto Makassar is a traditional food Makassar, South Sulawesi. These foods made from offal (viscera) beef simmered in a long time. Offal stew beef mixture is then sliced and seasoned with spices specially formulated. Coto served in a bowl and eaten with a diamond and "burasa". Currently Coto makassar has spread to many regions in Indonesia, starting in street stalls to restaurants.

Coto Makassar taste is very distinctive, delicious taste and creamy on the tongue. If you want to try to taste typical Coto Makassar, visit to Indonesia exactly in Makassar, South Sulawesi. But if you want to try to make before deciding to visit Indonesia may recipe below can help you in making your own Coto Makassar.

MATERIAL:
500 grams of beef
500 grams of tripe, hard boiled
300 grams of beef liver, hard boiled
200 grams of beef heart, hard boiled
5 crushed lemongrass
4 sm diced galangal
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liters of water washing rice / soup
1 tablespoon seasoning taste beef bouillon powder
6 tablespoons vegetable oil
Blend:
10 cloves garlic
8 point toasted hazelnut
1 tablespoon toasted coriander
1 teaspoon toasted cumin
1 teaspoon salt and 1 teaspoon pepper grain
Complement: fried onions, chopped green onion and chopped celery, chili taoco
Blend: 10 onions, 5 cloves garlic, chili kinky 10 minute boil, 100 grams taoco, saute with 6 tablespoons vegetable oil until cooked, add salt and crushed red sugar.
HOW TO MAKE:
1. Boiled beef, tripe, liver and heart, give lemon grass, galangal, ginger and greeting after cooked up, drained and diced. Jerohan cooked beef, diced. Set aside.
2. Heat oil and saute the blended ingredients until fragrant, put into the broth, add the fried peanuts, bring to a boil.
3. Presentation, prepare a bowl, fill with meat and gravy jerohan berries, sprinkle with fried onions, chopped green onion and celery and serve with sauce taoco poultry.
4. Serve warm.

Kapurung

KAPURUNG is one of the traditional foods in South Sulawesi, Indonesia, in particular local communities Luwu (Palopo, Luwu, North Luwu, Luwu East) This food is made from cider or sago flour. In the area known as the Moluccas papeda. Kapurung cooked with a mixture of fish or chicken meat and various vegetables. Although traditional food, Kapurung gaining in popularity. Besides found in specialized shops in Makassar also has entered into several restaurants, coupled with modern food. In the region itself Luwu KAPURUNG name is often also called PUGALU.

For those who have never felt kapurung may be at odds with this food, but once you try you can be addicted to the unique taste of kapurung. Luwu and surrounding areas kapurung made from sago, sago and has been prepared in the bath with hot water and stir to thicken the glue-like sticky, so that his sago cooked and ready to be processed so kapurung. This dough is usually shaped like small balls with chopsticks or two spoons, then the dough has been formed is placed into cold water that has been cooked to prevent sticking more with the other dough, then just waiting for the cocktail sauce and other spices, then already formed kapurung drained and mixed with sauce and spices available.
If you want to enjoy and try recipes below may help you.

Spices
salt, green chilli, tomato stew, all smooth diulek
Fruit 5-6 limes, cut, squeezed the water

Materials
male chicken, take the chest, burned a little, chopped, set aside

Vegetables
kale / frond / leaf mandrak / leaf gourd
thinly sliced banana heart
bean cut
corn, thinly sliced
bulet eggplant cut in 4
purple eggplant cut into pieces

How the serve
1. Bring the water is hot, add all the vegetables and chopped chicken, boiled until cooked.
2. Meanwhile, prepare the sago flour. Sago flour about a cup, kept thinned with two glasses of water, stir until smooth, place in large bowl.
3. Boil hot water and immediately inserted into the liquid sago was not stirring, until all together. Then stir until the merge of all.
4. Prepare another bowl, fill the cold water, not full of about 1 / 4 bowl. Sago dough was rounded disposable chopsticks, each sphere entered into a basin of cold water contents earlier. If hard use chopsticks, use a spoon only.
5. If the vegetables and chicken is cooked, turn off the fire, wait for the dough is finished dibulat sago-rounded. If so, subtle flavor to the input
this vegetable in a pot, stir well, input was also water more lime is more fragrant
6. After the vegetables are ready, put them in a basin whose contents had sago dough, mixing well. Ready to serve.