How to Make Snack in Sumatera Barat

Putu Sokok

ingredients:
250 g white glutinous rice, wash, 200 ml thick coconut milk from ½ coconut grated,2 pieces of pandan leaves, infer, 1 ½ tsp salt, 200 g grated coconut and a half old
Mashed together, wring it out:
20 leaves suji, 5 pandan leaves, 2 tablespoons water
How to Make:
Steamed sticky rice in a hot steamer for 10 minutes, remove from heat. Set aside.
Boil coconut milk with pandan leaves and 1 teaspoon salt. Enter the steamedsticky rice, stir well. Cook until the milk is absorbed out, pour the water leaves sujiand stir well. Lift. Steamed in a hot steamer for 30 minutes until cooked, remove from heat. Enter into a mold sticky rice cake putu (bamboo-shaped tube along the 5 cm, diameter of 2 ½ cm). Press and padatkan dough, remove from mold. Keep going until the dough runs out. Set aside. Mix the grated coconut with remainingsalt and stir well. Steamed in a hot steamer for 10 minutes, remove from heat. Set aside. Putu cake roll into grated coconut until coated evenly. Serve. (f)
For 30 pieces

Galamai

Galamai is Payakumbuh cuisine. No one dared to challenge stigma about Galamaithis community, even though other areas of western Sumatra, there is also what makes this galamai.
Galamai is one small meals with basic ingredients of glutinous rice flour, palm sugar and coconut milk that comes from West Sumatra. If on the other kind of foodis known as the lunkhead or porridge. Almost all the tribes in Indonesia have thiskind of snack.
Glutinous rice flour cooked with coconut milk with sugar cane or palm sugar using a very large pot. Food is usually prepared for weddings and other traditional feast orholiday. Galamai usually made by way of share work because it requires a lot of power to stir the dough in a large amount of time. The results of eating this dish-shaped black colored shiny and feels manis.Galamai normally done together in one group. The process starts from the pound flour, squeeze coconut, stir up theheat in large skillet constantly until cooked as desired galamai. Galamai hasbecome the hallmark of every time that must be presented in any social activitiesuntil the government even souvenirs to be taken and sent to the shoreline.

martabak KUBANG

ingredients:
For the skin: 500 grams flour, 200 ml of water, 1 egg, 1 teaspoon salt
Contents: 1/2 kg beef rendang cooked, sliced ​​green onions 500 grams, 500grams of celery, 500 grams of onion, seasoning to taste Seasoning, 10 eggs
Sauce: 500 ml of boiled water, 60 ml soy sauce, 1 tbsp tamarind water, 1 teaspoon salt, 50 grams sugar, 1 tomato, 100 grams of green chili sauce, 1 sliceonion
How to make:
1. Skin: Mix flour with water, eggs and salt, ulenitambahkan liquid margarine and knead until smooth. Divided into 10 sections, round and coat with cooking oil,cover with damp towel dandiamkan for 1 hour.
2. Sauce: Cook the water with soy sauce, tamarind water, salt, gulapasir, pepperand cayenne pepper, bring to a boil, remove from heat, add sliced ​​tomatoes,bawangBombay
and slices of green chili sauce.
3. Preparation of content: Beat 1 egg and 1 egg duck, stir in 3 tablespoonsratatambahkan sliced ​​green onions, sliced ​​3 tablespoons celery, 3 tablespoonsdagingrendang seasonings and mix a little salt.
4. Heat margarine, spread the telahdilebarkan martabak skin, pour the filling and fold the edges of skin to salingmenutup and cooked golden brown, remove from heat.
5. Serve warm with gravy martabak.

HOW to MAKE ACEH SNACK

Kanji recipe Rumbi (Aceh-style Chicken Porridge)

ingredients:1/4 Kg of rice (washed and soaked), 1/2 Wash chicken, 250 grams of boiled shrimp, fried onion, salt it sufficiently.
Seasonings: 1 tbsp coriander, 1 teaspoon pepper, 1 teaspoon anise, 3 pieces ofsensitive, seruas finger cinnamon, 8 red onion, 1/2 knuckle of ginger,
1/2 nutmeg fruit. all materials crushed and wrapped in cheesecloth.
How to make:Yellow rice and fried until roughly crushed.
Boil chicken and rice, until chicken is tender and rice is done.
Tender chicken cut into cubes.
Input into the boiling porridge that has been wrapped spices, salt.
Once cooked serve with diced chicken sowing,
boiled shrimp, and fried onions.

Aceh Timphan typical cake recipe

Ingredients: 200 g glutinous rice flour, 2 tablespoons coconut milk, 1 tablespoonwater whiting, 1/4 teaspoon salt, 250 grams of mashed plantain, banana leaves are young,
Contents: 2 eggs, 50 ml thick coconut milk, 100 grams sugar, 25 grams of jackfruitcooked small chopped, 1/2 tsp plain flour, 1 pandan leaf, 50 grams of finely gratedcoconut, and 1/4 teaspoon vanilla
Method: Mix flour and glutinous mashed banana and coconut milk, lime water, andsalt until well blended. This dough is used to kulit.Ambil banana leaf spread with oiland dough trimmed leather, give the batter the content and then rolled up, wrappedlike a small rice cake, steamed until cooked over dough + 10 menit.

Make content:Beat eggs and sugar with electric mixer until thick, put wheat flour and coconut milk, stir well, add the jackfruit and young coconut, put pandan leaves, cook until thick, remove from heat, put the vanilla and stir well. Once cooked let cool and use as content timphan.

Jala Bread

Jala bread Making Ingredients: 500 grams flour, 1 teaspoon salt, 4 beaten eggs a minute, 1 liter of milk from one coconut, 2 tablespoons vegetable oil
How to Make Jala bread : Mix the flour, salt and eggs. Stir until well blended. Enter the coconut milk and vegetable oil, stirring until blended and smooth. Heat a griddle pan to the size of 20 cm, give a little oil so as not lenket.
Spoon the batter with a lower aluminum cup with holes. Pour into the pan by swirling. Once cooked, remove from heat and fold. Do it until the dough runs out.

Bhoi cake (small cake)
Ingredients:250 grams sugar, 250 grams of flour, 5 eggs, 2 packs of vanilla, ¼tablespoon of soda
Tools: Mixer (egg beater), basin size, axis 22 Stove, Oven, Prints (small cakes), a small basin, spoon feeding
How to make it:
Egg added sugar, whipped up the flowers. Included vanilla and soda then dokocokagain, then put the flour, stirring - stir again until smooth and ready fordipangganng.

HOW TO MAKE RIAU SNACK

Bolu Kemojo

ingredients:

10 eggs,1 kg of coconut milk (must be thick),500 grams sugar,700 gr flour,Pandan water 1 cup star fruit,and 0.5 tables poons of salt
How to make:
1. Stir flour, sugar until blended.
2. Put eggs one at a time, stirring constantly
3. Put coconut milk, pandan and water gradually, stirring constantly.
4. Put salt.
5. If it is well blended and no grains again, enter the batter into the cake mold komojo who had previously been heated in the oven.
6. oven for about 25 minutes

Lemang

Lemang glutinous materials:
1 liter of glutinous rice, rinsed and drained, 1 liter coconut milk. From 1 coconut
salt to taste, 1 young bamboo reed stems, diameter 8 cm, washed, young bananaleaves to taste.
How to make lemang Ketan: Cover with banana leaves, bamboo, exaggerating theonthe leaves of bamboo, coconut sticky rice and set aside. Enter campurnan to Full. Lemang fuel on combustion in an upright position and tilt littleround bamboo.Rotate to Mature lemang. Lift, remove and serve with lemang way to cut thethickness according to taste.
Serve with a complement.

Prata

ingredients:
cake flour 500 grams,
200-250 ml of water, butter / butter 40 grams, 1 teaspoon sugar, and salt 2 teaspoons
Directions: Combine water, sugar, and salt and stir well. Add 20 grams of butter,stirring until rata.Siapkan flour in the dough composition, poured a little watermixture, stirring until blended. Knead until the dough kalis.Bulatkan dough and restfor 20 minutes. Cut the dough and weigh 50 grams, round it off. Smear the doughwith the remaining dough on a baking sheet mentega.Atur or composition of the dough, cover with plastic wrap.Ambil one batter, flatten to thin as the skin thinsmartabak. Fold the edges toward the center. Heat a griddle pan over medium heat,rub with butter. Cook until golden brown. Lift.
Serve with curry or curry.

Lupis Ketan

ingredients:
1 kg of white sticky rice, washed and drained, banana leaves for wrapping, 1 tablespoon water whiting
Oil ointment:
Shredded coconut to taste, with salt in a little (or can be steamed for a while so do not be stale).
Brown sugar syrup:
300 g brown sugar,
3 tablespoons sugar, rice, 125cc water
1 pandanSemuanya leaves in boiled until thick and then strain.
How to make:
Sprinkle sticky rice with water whiting, stir well. Concurrently 2 banana leaves, inthe form of a cone, fill up a bit sticky dg full, flatten and fold down the remainingleaves, paste on both sides up to form a triangle, with a stick pin. Also pinned next to it do not let me open when on the cob (or tied with rope). Boiled for 2-3 hours, drain and let cool. Serve with coconut ointment and doused with red sugar syrup

poffertjes

Ingredients: 200 gr wheat flour, 50 g cornstarch, 100 grams sugar, 4 egg yolks, 2 eggs White eggs, ½ tablespoon yeast, 1/3 teaspoon of BP, 300 ml milk, 50 grmelted butter, 1/3 teaspoon of salt
Toping ingredients: Sugar Donuts, cheddar cheese, brown liquid, Blueberry Jam,Strawberry Jam.
Directions: Mix and shake / stir all the above ingredients except the salt and melted butter. Let stand for 30 minutes. Add melted butter and salt and stir well. Heat thebutter mold and paint. Put the dough. cook until half cooked dough, then reversal (the dough forms a ball). Remove, and sprinkle with the topping ingredients