6000 grams of white rice
1,000 grams of kale, weeded, boiled
800 grams of bean sprouts, boiled
800 grams of green beans, cut into 3 cm, boiled
6 pieces of cucumber (800 g), quartered length, cut in squares
Pecel seasoning ingredients:
200 ml water tamarind, (from 60 and 200 grams tamarind water)
7 teaspoons of salt
500 grams of brown sugar
1400 ml of hot water
300 grams of red pepper
30 grams of cayenne pepper
20 sheets of orange leaves, bones removed
30 grams kencur
240 grams of garlic
4 teaspoon shrimp paste fried
1,400 grams of peanut skins
1,200 grams of meat gandik
1400 ml of water
4 bay leaves
4 stalks lemongrass, crushed
6 tablespoons brown sugar
2 teaspoons of salt
16 grains of red onion
8 cloves of garlic
8 items hazelnut
8 teaspoon coriander powder
Material fried noodles:
600 grams of noodles, brewed, drained
3 tablespoons soy sauce
4 eggs, beaten off
300 grams of cabbage, chopped coarse
Caisim 360 grams, cut into pieces
4 scallions, sliced oblique
4 tablespoons oil for sauteing
18 cloves of garlic
10 grains hazelnut
Peanut sauce: stir spices, tamarind water, salt, brown sugar and hot water until dissolved.
Empal: gandik boiled meat, water, bay leaf, lemon grass and spices to boiling and half-baked. Lift. Sliced. At-o'clock.
Boil the meat again. Add brown sugar and salt until absorbed. Lift. Fry briefly. Shredded-shredded.
Make fried noodles: noodles Marinate with soy sauce until smooth. Set aside. Heat the oil. Saute the spices until fragrant. Beat in the eggs. Stir until grained.
Add caisim and cabbage. Stir well. Add water, salt, pepper, and sugar. Stir until wilted. Add noodles and scallions. Cook until done.
Serve rice with pecel, fried noodles, and jerked.
For 40 servings