WEDANG RONDEE
Material RONDEE :

    100 grams of glutinous rice flour
    100 ml of hot water
    salt to taste
    red food coloring and green taste , if you want 3 colors .
    750 ml of water to boil roundMaterial contents :

    100 grams of peanuts , roasted puree
    75 grams sugarIngredients sauce :

    300 ml of water
    2 stalks lemongrass , crushed
    3 pieces of lime leaves , discard the bones leaves
    8 slices ginger , crushed
    150 g brown sugar , finely sliced 

HOW TO COOK :
    Mix peanuts and sugar , mix well , set aside for the content of rounds .
    Mix the glutinous rice flour and hot water , add the salt and knead until smooth .
    Divide the dough into 3 parts , one part red cake coloring give , give one more piece of cake dye green color , and the rest of the section let white again .
    Take a pinch of dough , put the contents of round , closed back , rounded shape . Do it until the dough runs out .
    Cook water to boil ' RONDEE ' to boil , put the dough to a floating sphere , and lift ( so as not to stick to insert into the sugar solution ) .
    Cook the brown sugar with water , lime leaves , lemongrass , and ginger to a boil . Lift .
    Prepare a serving bowl . Put on a colorful round serving bowl . Flush with gravy and serve warm .

BRONGKOS

MATERIALS

150 grams of red beans, boiled until cooked
300 grams of small round potatoes, boiled, peeled and then fried
300 grams out, cut into pieces
700 ml of water
200 ml thick coconut milk (1 coconut)
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 sheets of orange leaves
2 cm ginger, crushed
salt to taste
2 tablespoons brown sugar
2 tablespoons oil for sauteing

FINE HERBS

5 red onions
3 cloves of garlic
4 pieces kluwak, warm water soak
1 teaspoon coriander
3 eggs hazelnut
2 cm turmeric

HOW TO MAKE

- Stir-fry ground spices until fragrant with lemongrass, galangal, lime leaves, and ginger.
- Pour the coconut milk and water. Cook until boiling, stirring frequently.
- Enter the red beans, potato round, know, salt, and brown sugar.
- Cook until the sauce thickens.

AYAM BAKAR KALASAN
Ingredients:

    3 bay leaves
    2 stalks lemongrass crushed
    50 grams of brown sugar combed / finely sliced
    500 ml coconut milk
    250 ml of coconut water
    2 cm galangal crushed
    1 whole chicken, cut and wash not to drop
    Raw vegetables to taste
Spices that are:

    1 tablespoon coriander
    5 grains hazelnut
    7 spring onions
    Salt to taste
    ¼ teaspoon cumin
    5 cloves of garlic
Special sauce for Chicken Grill Kalasan:

    ½ teaspoon brown sugar
    Salt to taste
    2 pieces of lime
    ½ teaspoon shrimp paste (adjust to taste)
    6 red chilies (adjust to taste)
How to Make Grilled Chicken Special Kalasan:

    Cook the coconut milk, coconut milk and spices that have been mashed. Add the ginger, bay leaves, and lemongrass. Mature seasoning and cook until boiling, then insert comb chicken and brown sugar and cook until the spices permeate and coconut milk is absorbed.
    Use tongs and grilled chicken previously been given the seasoning over the coals until cooked and the color changed to brown, after the lift.
    Lemons sauce: Blend all ingredients sqmbal lime, give it a squeeze lemon juice in sauce smoothed.
    Serve the grilled chicken with raw vegetables following lime sauce.

NASI GUDEG

Materials and seasonings :
    1 pack of rice
    1 kg which is not too young jackfruit , cut into pieces
    12 btr boiled eggs ( peeled if you want more pervasive marinade )
    1000 cc coconut milk or 1 tsp vinegar
    10 leaves lbr
    8 slices galangal sliced ​​½ x 8cm
    500 grams of brown sugar , finely sliced
    2000 cc coconut milk from 1 coconut makeseasoning :

    15 spring onions
    10 cloves of garlic
    4.5 tsp coriander
    salt to tasteHow to cook :

    Prepare earthen pot , put bay leaves in the bottom of a pot and then put on it slices galangal . Then insert a row of young jackfruit pieces , boiled eggs , and brown sugar .
    Mix the spices with 500 cc of coconut water or vinegar , stir until dissolved then pour into the pan .
    Add coconut milk and jackfruit sufficiently high extent that the eggs become submerged . Cover the pan tightly and cook over medium heat, and do not open the lid before the first 2 hours . After 2 hours , uncovered . If the water is a little , first lift the eggs and set aside while the order is not destroyed .
    Enter the coconut milk , stirring with a wooden spoon while destroying pieces of jackfruit . Reinsert the eggs until slightly buried in jackfruit .
    Then cook again over low heat while stirring occasionally until cooked for about 3 ½ hours or until the milk runs out and the warm reddish brown colored .
    present set of hot rice in banana leaves , set on a warm and her eggs , rice warm and ready to serve.