Es Teler

2012-12-12T00:38:00.000-08:00

Jackfruit + avocado + grated ice + condensed milk

Materials :
450 coconut mink ml
100 sand sugar gr
1 / 2 salt sdt
2 screw pine leaf lbr
Avocado, crosscut of cubical
Matured jackfruit split 3 every its fruit
Young coconut, taken only its flesh
Black cincau, cut cubical
Red syrup
Ices plane down

Way of Making
- Decant the coconut mink into pan, enhancing sugar, last salt cook till coconut mink boil
- Swirl once in a while so that the coconut mink do not break
- Enhancing screw pine leaf of yg have its periphery rip
- If have matured, lift and made cool
- Enhancing syrup into coconut mink which have been chilled to swirl to flatten
- Decant all fruit which have been prepared
- If less water, can be added by matured water, is likely accomodated
- If there is can be presented with ice plane down and sprinkled meagrely sweet heavy cream and syrup

More

Kolang Kaling Ice

2010-01-16T00:02:00.000-08:00

Material:

* 2 kg of fruit roof / and fro
* 2 liters of water washing rice *)
* 1, 5 liters of water
* 4 lime leaves
* 2 pieces of pandan leaves, cut into pieces
* 600 g sugar
* Food coloring (Red or Green)

If you add 1 teaspoon of vanilla to make it more fragrant

How to make:

* Wash and fro. Soak and fro washing rice in water for 4 hours or more to the mucus and the smell of acid lost. Drain.
* Rinse with clean water, drain again.
* Boil and fro with water, lime leaves and pandan leaves to boil.
* Add sugar and give a few drops of red coloring. Cook until water is reduced and fro to red. Drain and fro.
* Jerangkan water siropnya until slightly thick. Enter again to and fro, and cook over low heat until the water siropnya depleted or nearly dry. Lift.
* Chill.
* Put in a covered container. Store in refrigerator.

Source : http://www.cateringbali.com/es-kolang-kaling/

Red Bean Ice

2009-11-23T23:10:00.000-08:00

Materials Red Bean Ice Required:
1. red beans direndang about 3 hours = 200 grams
2. pandan leaves in torn pieces = 2
3. sugar cube = 150 grams
4. ice cube = sufficiently
5. Salt = quarter teaspoon
6. Water = 1000 milliliters

Materials To Santan Red Bean Ice:
1. Thick coconut milk = 150 ml
2. pandan leaves in torn pieces = 1
3. cornstarch dissolved in a little ait = half a teaspoon

Cooking Guide Red Bean Ice In Graduated:
1. red beans, pandan leaves and rock sugar boiled in water until boiling.
2. Diminished the stove until beans become soft and ripe and then removed.
3. Make coconut milk with red bean ice road boil pandan leaves with coconut milk until boiling.
4. Enter the cornstarch solution until thick.
5. For served it, red bean input into glass containers, cups, bowls, etc.. Enter the shaved ice and then pour coconut milk.

Ice Mix

2009-11-23T23:07:00.000-08:00

Materials Required To Make Ice Mix:
1. White sweetened condensed milk = enough to taste
2. = Sufficient water
3. Ice cubes or block ice shavings = sufficiently
4. Syrup cocopandan / kokopandan = 3 tablespoons
5. Ripe avocado fruit = 1
6. Black Cincau diced = 25 grams
7. Leci / Lychee = 3 pieces
8. Cendol = 2 tablespoons
9. Basil = 2 tablespoons
10. coconut kerokan = 3 tablespoons
11. Nata de coco / coconut juice = 2 sedok eat
12. Tape / peyeum = 1 tablespoon

Note: material mixed ice can be reduced or added according to your taste.

Guide How to Prepare Ice Mix drinks Graduated In:
1. Put all the ingredients together into a glass or bowl (avocado, Grass jelly, basil, coconut juice, young coconut, tape, lechi, cendol).
2. Enter the milk and syrup to taste according to your taste and stir.
3. Give ice shavings or ice cubes with cold water.
4. Mix well and serve cold in a fresh state.

Hot Ginger Coffee

2009-11-22T20:01:00.000-08:00

Material:
500 ml of water
6 cm ginger, peeled, crushed
100 grams of brown sugar
2 tablespoons coffee
4 tbsp (optional) sweetened condensed milk
100 grams of peanuts, roasted until cooked (optional)
How to Make:
1. Boil water, ginger, and brown sugar until all the sugar has dissolved and boil.
2. Enter the coffee and stir well.
3. Filter.
4. Add sweetened condensed milk and peanuts if desired

Source : Source : http://bankresep.wordpress.com/category/minuman-panas/

Ginger Coconut Milk

2009-11-22T19:58:00.001-08:00

MATERIAL:
1 liter coconut milk from coconuts 1.5
200 gr ginger, crushed
150 gr sugar
1 stalk lemongrass, crushed
1 / 4 teaspoon salt

CONTENTS:
200 gr coconut juice
2 slices bread, cubed
6 tablespoons roasted peanuts
150 grams of cooked green beans
150 grams of red beans, hard boiled
3 eyes jackfruit, diced

HOW TO MAKE:
1. Boil coconut milk with ginger, sugar, lemongrass, and salt. During the boil, stirring all. Enter the coconut juice cook until boiling, lift.
2. Prepare a bowl, bread order, roasted peanuts, green beans, red beans, and jackfruit.
3. Pour the gravy and stuffing into a bowl. Serve warm

Serves 6

Source : Source : Source : http://bankresep.wordpress.com/category/minuman-panas/

Ginger Green Beans

2009-11-22T19:41:00.000-08:00

MATERIAL:
1.5 liters of water
100 gr green beans, soaked for a while
200 gr ginger, crushed
350 gr sugar
1 stalk lemongrass, crushed
1 / 2 teaspoon salt
1 liter coconut milk
200 gr candied kolang forth, long slices
2 pieces of bread, cubed
75 g roasted peanuts
5 eyes of jackfruit, julienned

HOW TO MAKE:

1. Boil green beans until tender. Add coconut milk, ginger, sugar, lemongrass, and salt. During the boil, stirring all. Add the candied kolang forth, cook until boiling, lift.
2. Prepare a bowl, pour wedang bread and berries, jackfruit, and roasted peanuts. Serve while warm.

Makes 6 cups

Source : http://bankresep.wordpress.com/category/minuman-panas/

Bandrek Milk

2009-11-22T19:03:00.000-08:00

MATERIAL:
1 liter of liquid milk
100 gr ginger, roasted, peeled, crushed
2 stalks lemongrass, crushed
1 / 2 teaspoon pepper grains, roughly mashed
2 pandan leaves, tie
300 gr brown sugar
1 / 4 teaspoon salt
2 chicken eggs, lightly beaten
Complement: boiled peanuts, sweet potato stew, and corn on the cob

HOW TO MAKE:
1. Liquid milk boiled with ginger, lemon grass, pepper, pandan leaves, brown sugar, and salt and stir well. Cook until boiling.
2. Place the eggs in the container, pour a little hot liquid milk and mix well. Enter the boiling liquid milk, stir well and cook until boiling again, lift. Then strain.
3. Serve in a glass while hot.

Makes 4 cups

Note: When pouring the egg into the boiling milk bandrek, doing little by little. Stirring constantly until smooth, so the egg does not clot when boiling

Source : Source : http://bankresep.wordpress.com/category/minuman-panas/

Avocado Shake / Milkshake Alpukat

2009-11-22T00:23:00.000-08:00

Ingredients
1/2 ripe large avocado1/3 cup the new Rich Flavours of Nescaffe, French-Vanilla, cooled2 cups ice cubes1/2 cup sweetened condensed milk2 teaspoons vanilla

Directions
- Scoop avocado flesh into a blender.
- Add remaining ingredients and blend until completely smooth for about 1 minute in high speed.

Tips: - Try not to scoop the skin of the avocado because it will confused the taste of the coffee and the bitterness of the avocado skin. - Do not use evaporated milk as it wont blend nicely with other ingredients plus the taste will less delicious - Nescafe can be changed with any other kinds of espresso or any strong brewed coffees with any kinds of flavours either original, mocca, etc

Bandrek

2009-11-21T22:59:00.000-08:00

Bahan-Bahan Yang Diperlukan Untuk Membuat Bandrek :

1. air bersih = 1 liter
2. daun pandan = 2 lembar daun
3. cengkeh = 5 butir
4. jahe (dibakar dan dimemarkan) = 100 gram
5. gula merah (disisir halus) = 200 gram
6. kayu manis = 5 cm
7. garam = setengah sendok teh

Panduan Cara Menyiapkan Minuman Bandrek Secara Bertahap :
1. semua bahan digabung menjadi satu kesatuan
2. rebus hingga air mendidih serta mengeluarkan aroma bandrek
3. angkat lalu saring dengan saringan halus
4. sajikan dalam keadaan hangat (cocok untuk saat udara dingin)

Wedang Jahe Wangi

2009-11-21T19:19:00.000-08:00

Bahan:
* 300 gram jahe, parut, peras
* 1 bungkus agar-agar
* 75 gram gula pasir
* 1/4 sendok teh garam
* 500 cc air
* 2 batang serai, memarkan
* 200 gram gula pasir
* 8 cm kayu manis
* 5 butir cengkeh
* 1.000 cc air
* 150 gram pacar cina, rebus

Cara membuat:

Masak 500 cc air, agar-agar, gula pasir, dan garam hingga mendidih. Tuang di loyang, biarkan beki, potong-potong.
Masak 1.000 cc air, jahe, serai, gula pasir, cengkeh, dan kayu manis dengan api sedang hingga mendidih, angkat.
Tata agar-agar dan pacar cina dalam gelas. Beri air jahe secukupnya.
Hidangkan hangat-hangat.

Untuk 6 gelas

Sumber : http://anekareseplezatsehat.com/wedang-jahe-wangi/

Cara Membuat Es Campur

2009-11-21T06:32:00.000-08:00

Bahan:
1. Susu kental manis putih = secukupnya sesuai selera
2. Air putih = secukupnya
3. Es batu atau serutan es balok = secukupnya
4. Sirup cocopandan / kokopandan = 3 sendok makan
5. Buah alpukat matang = 1 buah
6. Cincau hitam dipotong kecil-kecil = 25 gram
7. Leci / Lychee = 3 buah
8. Cendol = 2 sendok makan
9. Selasih = 2 sendok makan
10. kerokan kelapa muda = 3 sdm
11. Nata de coco / sari kelapa = 2 sedok makan
12. Tape / peyeum = 1 sendok makan

Cara Membuat:
1. Semua bahan di masukkan jadi satu ke dalam gelas atau mangkuk (alpukat, cincau, selasih, sari kelapa, kelapa muda, tape, lechi, cendol).
2. Masukkan susu dan sirup secukupnya sesuai selera anda lalu aduk-aduk.
3. Beri serutan es atau potongan es dengan air putih dingin.
4. Aduk hingga rata dan sajikan dalam keadaan dingin segar.

NB: bahan es campur bisa dikurangi atau ditambah sesuai selera anda.

Cara Membuat Es Teler

2009-11-20T06:15:00.000-08:00

Bahan:
3 buah alpukat masak, keruk daging buahnya
100 g nangka, buang bijinya, potong melintang 1 1/2 cm
150 g daging buah kelapa muda
250 ml sirop vanili
air masak
es batu, serut
susu kental manis putih

Cara membuat:
# Siapkan 4 gelas saji. Beri masing-masing sirop vanili.
# Tambahkan alpukat, nangka, dan kelapa muda.
# Tuangi air masak, beri es batu serut.
# Tambahkan susu kental manis.
# Sajikan dingin.

Bajigur

2009-11-19T23:08:00.000-08:00

Bahan-Bahan Yang Diperlukan Untuk Membuat Bajigur :
1. daun pandan = 2 daun
2. garam = secukupnya
3. potongan roti = secukupnya
4. bubuk kopi = 2 sendok makan
5. gula pasir = 125 gram
6. gula jawa = 250 gram
7. kolang-kaling = 150 gram
8. santan kelapa = 800 ml
9. air = 350 ml

Panduan Cara Memasak Bajigur Secara Bertahap :
1. campur gula jawa, gula pasir, garam, daun pandan dan air
2. didihkan sampai benar-benar mendidih lalu diangkat dan disaring
3. belah tiap kolang-kaling menjadi dua bagian
4. masukkan santan dan kolangkaling ke dalam campuran gula tadi
5. didihkan lagi sampai kolang-kalingnya mateng
6. hidangkan dalam cangkir atau gelas dengan potongan roti dan sedikit kopi bubuk

Es Alpukat

2007-03-01T19:42:00.000-08:00

Introduction
Es alpukat, a surprisingly delicious and refreshing Indonesian coffee drink, gets its richness and body from avocado. In Indonesia, they often serve it over ice, but we prefer the ice blended right in, milkshake-style.
serving size for 2

Ingredients
1/2 ripe large California avocado1/3 cup espresso or 1 cup strong brewed coffee, cooled1/2 cup sweetened condensed (not evaporated) milk2 cups ice cubes2 teaspoons vanilla
preparation
Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.
Cooks' note:• If you have a large (6-cup) blender, you can double this recipe and still make it in 1 batch.

Recipe To Bake Perfect Rice

2007-01-03T19:02:00.000-08:00

Rice may be adapted by 3 methods, anniversary of which requires an altered admeasurements of water. These methods are boiling, which requires 12 times as abundant baptize as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much.

Whichever of these methods is used, however, it should be remembered that the rice grains, back appropriately cooked, charge be accomplished and distinct. To accord them this anatomy and anticipate the rice from accepting an adhesive appearance, this atom should not be afflicted too abundant in affable nor should it be adapted too long.

BOILED RICE - Baking is about the simplest way. Appropriately above rice not alone forms an admired bowl itself, but is an accomplished foundation for added dishes that may be served at any meal. The baptize in which rice is above should not be wasted, as it contains abundant comestible material. This baptize may be activated in the alertness of soups or sauces, or it may alike be acclimated to accumulation the aqueous appropriate in the authoritative of aggrandize bread.

BOILED RICE (Sufficient to Serve Eight)

1 c. rice ; 3 tsp. Salt; 3 qt. baking water

Wash the rice anxiously and add it to the baking absolute water. Abscess rapidly until the baptize begins to arise alabaster because of the starch advancing out of the rice into the baptize or until an atom can be calmly ashamed amid the fingers. Drain the adapted rice through a colander, and again cascade algid baptize over the rice in the colander, so as to ablution out the apart starch and leave anniversary atom distinct. Reheat the rice by afraid it over the fire, and serve hot with butter, gravy, or chrism or milk and sugar.

JAPANESE METHOD - Rice able by the Japanese adjustment may be acclimated in the aforementioned means as above rice. However, unless some use is to be fabricated of the aqueous from above rice, the Japanese adjustment has the advantage of actuality an added economical way of affable this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)

1 c. rice ; 1-1/2 tsp. Salt; 5 c. baking water

Wash the rice, add it to the baking absolute water, and abscess boring for 15 minutes. Again awning the apparatus in which the rice is affable and abode it in the oven for 15 account more, in adjustment to clear the baptize added absolutely and accomplish the grains bendable after actuality mushy. Serve in the aforementioned way as above rice.

STEAMED RICE - To beef rice requires added time than either of the above-mentioned affable methods, but it causes no accident of aliment material. Then, too, unless the rice is afflicted too abundant while it is steaming, it will accept a bigger actualization than rice adapted by the added methods. As in the case of above rice, aflame rice may be acclimated as the foundation for an array of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)

1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice anxiously and add it to the baking absolute water. Baker it for 5 account and again abode it in a bifold boiler and acquiesce it to baker until it is soft. Keep the affable apparatus covered and do not activity the rice. About 1 hour will be appropriate to baker rice in this way. Serve in the aforementioned way as above rice.

Source : http://menumakanan.com/content/view/36/2/

Recipes for Lotek

2007-01-02T19:06:00.000-08:00

Almost was similar with gado gado, but this was typical in several areas. Can be found in the Bandung area, Cilacap. Possibly all along the south route the Javanese Island.

Ingredients :

· 5 item long bean , cut 2 cm
· 1 carrots, sliced (Cut into flat rectangular pieces)
· 1 labusiam / gourd vegetables ,peeled , sliced (Cut into flat rectangular pieces)
· vegetables such as spinach
· 1 potatoes boiled and sliced quarters
· 100 gr or in accordance with cabbage appetite that has been sliced
· 10 item beans ,cut 2 cm
· 1 teaspoon tamarind water
· 100 ml water
· 2 spoontable fried onion
· ingredients peanuts sauce for lotek
· 100 peanut, fried
· 2 item cayenne pepper / according to taste
· 0.5 cm Lesser galangal / kencur
· salt a little
· 0.5 teaspoon palm sugar

Make a peanuts sauce :

Put all ingredients and potatoes blend it used blender. Added tamarind water and 100 ml water.and mix all.

Methods :

steaming long bean ,carrots, gourd vegetables, cabbage, bean, to tenderize.
mix all vegetables with peanuts sauce.
Serve appealing fried onion. (rH)

Source : http://menumakanan.com/content/view/7/2/

Heart Rendang (Rendang Hati) Recipes

2007-01-02T19:04:00.000-08:00

Rendang is a name of Indonesian traditional cooking that came from West Sumatra (Sumatra Island). Rendang was really famous with it’s hot and deliciously flavours. The main material of this cooking recipes is meat (chicken, cow, goat, etc). Apart from meat, Rendang main material is Heart or other.

Ingredients :

· Heart = 1 of ½ kg
· Coconut Milk (from 3 ½ of coconuts) = 16 glasses

The spice :

· Rough-skinned citrus fruit leaves = 1 piece
· Serai (Lemon Grass) = 1 piece. (Serai is a kind of grass plant that his leaves were long like the tall grass, was used as the kitchen spice to make food smelled good)
· Turmeric leaves = 1 piece
· Acid kendis = 2 piece

The spice that was refined :

· Candlenuts = 2 piece
· Garlic = 6 fangs
· Shallot = 10 fangs
· Red chili rolled = 2 spoons
· Ginger = 1 part
· Galingale = 1 part
· Salt = adequate

Methods :

· Cut to the piece Heart to four sided but don't be too thin, afterwards washed through to clean
· Make all the spices soft. Except the turmeric leaves, lemon grass, acid kendis and rough-skinned citrus fruit leaves
· Prepare the wok and boiled all the spices
· Stirred continually coconut milk did not break. If already thick and went out its oil, put the Heart
· Stirred again slowly so that the heart is not destroyed, cooked with middle fire
· If you wanted Heart Rendang (Rendang Hati) with the blackish colour, cooked with small fire

Source : http://menumakanan.com/content/view/23/2/

Gudeg Jogja

2007-01-01T19:32:00.000-08:00

Bahan :
1 kg nangka yg sedang tuanya (tidak terlalu muda dan tdk terlalu tua), potong-potong (echa: 3 kaleng)
12 btr telur rebus utuh (kupas kulitnya kalau ingin bumbunya lebih meresap)
1000 cc air kelapa (echa: nggak pakai, tapi pakai 1 sdt cuka)
8 – 10 lbr daun salam
5 – 8 iris lengkuas ½ x 8cm yg diiris menurut panjangnya
200 gr gula merah, iris halus
2000 cc santan dari 1 butir kelapa (echa: 1 liter santan kotak)

Haluskan :
12 btr bawang merah
12 siung bawang putih
1 sdt ketumbar (echa: 1 sdm)
2 sdm garam (echa: 3 sdt)

Cara Membuat :
Tahap I

1. Karena memasaknya butuh waktu lama dan sampai cairannya mengering, maka gunakanlah panci beralas tebal.
2. Tata daun salam menutupi dasar panci, tata juga diatasnya irisan lengkuas (selain sebagai penyedap, juga berfungsi sebagai alas masakan ini agar tidak hangus).
3. Campur bumbu halus dengan 500 cc air kelapa, aduk rata.
4. Masukkan berturut turut potongan nangka muda, telur rebus, gula merah, siram bumbu halus yang dicairkan dengan air kelapa.
5. Tambahkan air kelapa secukupnya sebatas tinggi nangka + telur tadi agar terenda.
6. Tutup panci rapat-rapat, masak diatas api sedang , tanpa dibuka tutupnya sekalipun selama kira-kira 2 jam.

Tahap II

1. Setelah 2 jam lihat apakah airnya sudah tinggal sedikit, angkat dulu telurnya dan sisihkan sementara agar tidak hancur.
2. Masukkan santan, aduk-aduk dengan sendok kayu sambil menghancurkan potongan nangka (jaga jangan sampai daun salam dan lengkuasnya terangkat . Pada tahap ini volume nangka menjadi kurleb separonya.
3. Masukkan kembali telurnya sampai sedikit terkubur dalam nangka.
4. Masak lagi dengan api kecil selama minimal 3 jam.
5. Aduk sesekali sampai santan habis.
6. Pada tahap II ini biasanya memasak sampai 7 jam pake kompor listrik dengan pengaturan api 1/2nya atau 300w agar terjaga kestabilan apinya, karena kalau pakai kompor gas, apinya suka mati karena diatur kecil sekali.
7. Hasilnya gudeg cantik berwarna coklat kemerahan dengan cairan yang sedikit dan kental.
8. Siramkan areh/ kuah opor ayam kental diatas gudeg nangka ini secukupnya pada saat dihidangkan.

Cara Membuat versi Echa (dengan panci tekan dan nangka kaleng):

1. Susun daun salam di panci tekan.
2. Susun lengkuas.
3. Masukkan nangka kaleng yang sudah dipotong-potong.
4. Tambahkan telur rebus yang sudah digurat-gurat dengan pisau.
5. Masukkan gula merah iris
6. Campur bumbu halus, garam, cuka, dan santan. Aduk rata, tuang ke dalam panci.
7. Tutup panci dan jerang di atas kompor. Masak seperti ketika memasak daging dengan panci tekan.
8. Setelah itu kecilkan kompor (Untuk kompor listrik yang biasa di pakai di Jerman, saya setel di nomor 1)
9. Masak kira-kira 1 jam. Matikan kompor. Dan tunggu sampai panci bisa dibuka
10. Angkat telur. Dengan tutup terbuka, panaskan lagi gudeg dengan api besar hingga air agak susut. Sesekali tekan-tekan nangka agar hancur.
11. Masukkan kembali telur. Tutup panci, dan masak kembali dengan api kecil selama kurang lebih 1 jam.

Pelengkap Gudeg: Bumbu Areh, Opor Ayam & Tahu, Sambal Goreng Krecek
Bumbu Areh

gunakan kuah opor ayam tahu yang sedap dan yang jumlah santannya dilebihkan dan kental, karena areh tradisionalnya
hanya santan yang cuma dibubuhi garam dan daun salam aja.

OPOR AYAM TAHU

Bahan :
2 ekor ayam, potong 8, goreng setengah matang
4 buah tahu putih besar, potong 4, goreng
2250 cc santan dari 3 butir kelapa ( pisahkan kental dan encer )
4 sdt gula merah
3 btg serai, memarkan
6 lbr daun jeruk purut
minyak goreng untuk menumis

Haluskan :
18 btr bawang merah
18 siung bawang putih
15 btr kemiri sangrai
1 sdt ketumbar sangrai
1 ½ sdt jintan sangria
3 cm langkuas
5 sdt garam

Cara Membuat :

1. Tumis bumbu yang dihaluskan sampai harum, tuangi santan cair.
2. Masukkan gula, serai, daun jeruk purut, didihkan.
3. Masukkan ayam dan tahu yang telah digoreng sampai kuah tinggal setengah.
4. Masukkan santan kental, timba-timba agar santan tidak pecah.
5. Masak terus sampai santan agak mengental

SAMBAL GORENG KRECEK

Bahan :
300 gr krupuk krecek khusus masakan (kalau yg untuk dimakan langsung sering hancur bila dimasak )
200 gr kacang tolo
50 gr cabe rawit besar warna merah, kuning dan hijau ( jumlah bisa disesuaikan dgn selera )
1 sdt asam
2 ltr santan dari 1 butir kelapa ( pisahkan yang kentalnya )
3 lbr daun salam
6 cm lengkuas, memarkan
100 gr cabe merah besar, rebus, blender halus
100 cc minyak goreng
garam secukupnya
gula merah secukupnya

Haluskan :
12 btr bawang merah
12 siung bawang putih

Cara Membuat :

1. Cuci kacang tolo sampai bersih, tiriskan dan masukkan dalam air mendidih dipanci hingga terendam kurleb 5 cm diatasnya. Diamkan selama 2 jam, hingga kacang mengembang.
2. Rebus kembali, didihkan selama kurang lebih 10 menit (tambahkan airnya hingga tetap terendam air 5 cm diatasnya).
3. Tiriskan dan bilas dengan menyiramkan air sampai bilasannya jernih.
4. Rendam krecek dgn air biasa hingga lunak, peras dengan kedua telapak tangan saling menggengam agar krecek tidak hancur. Bilas dan peras lagi beberapa kali dengan cara yang sama, sampai keluar semua minyak yang coklat kehitaman dan airnya jernih.
5. Tumis cabe merah halus dengan 100 cc minyak goreng, hingga minyaknya keluar dan berwarna merah menyala, sisihkan.
6. Tumis bumbu yang dihaluskan dengan sedikit sisa minyak tumisan cabe sampai harum, masukkan serai, daun jeruk purut.
7. Tuangi santan cair, didihkan, bubuhi garam dan gula.
8. Masukkan Kacang Tolo, masak sampai matang, kemudian masukkan kreceknya dan santan kental.
9. Timba-timba agar santan tidak pecah , setelah agak mengental masukkan cabe rawit.
10. Masak terus sampai kuah mengental, dan minyak berwarna merah cerah mengambang dipermukaan.

Catatan:

‘Ampas gudeg’ yang berupa salam, laos dan sedikit gosongan nangka berbumbu bisa dipakai untuk membuat telur pindang susulan. Tambahkan air/santan encer, garam dan gula secukupnya sampai telur rebus yg diretakkan kulitnya terendam. Masak lagi sampai kulit telur coklat, dan bumbu meresap.

Sumber : http://bankresep.wordpress.com/2008/01/24/gudeg-yogya/