Soup ingredients :
- 7 cayenne fruit
- 5 green chili fruits
- 4 red onion cloves
- 5 garlic cloves
- 100 gr red sugar
- 2 tsp Vinegar
- 40 ml of sweet soy sauce
- Salt to taste
- Enough water
Ingredients:
- 10 pieces of chocolate hollow tofu
- 2 red onion cloves, thinly sliced
- 2 Red Chili fruit, sliced up
How to make :
1. Gravy: Prepare a pan filled with water. Blend all ingredients except vinegar and soy sauce, then put in water, then add vinegar and soy sauce. Cook until boiling, set aside
2. Fried tofu until dry, then cut into small parts
3. Prepare the container and enter the tofu, then pour the sauce. Sprinkle onion and red chili. Serve it
· Taste: Spicy, sour and sweet. The sauce is similar to the Pempek sauce
· Texture: Solid from the year and liquid from the sauce
· Color: Dominant chocolate because the sauce is also dark brown
· History:
Based on the source, it turns out that the trip to know the name Gejrot already existed before Indonesia's independence on August 17, 1945, but the accuracy of the year and date of the establishment of the tofu gejrot typical of the Cirebon region has not been clearly confirmed, clearly before Indonesian independence, know gejrot already in Cirebon.
This was stated by a gejrot tofu seller himself, his name is Mr. Hotib, born in 1941, a seller of gejrot in Bandung, a man from Cirebon who had been selling gejrot in Bandung for a long time in 1995 and before selling in his own area in Cirebon since he was young
Kwetiau Goreng
Ingredients :
- 1 pack of wet rice noodles
- 2 Chicken Eggs, shake off
- 100 gr green mustard, cut 4 cm
- 100 gr bean sprouts
- 100 gr carrots, cut matches
- 5 cloves Garlic, finely chopped
- 3 tablespoons salty soy sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- 1 tsp Salt
- Cooking oil for sautéing
How to make :
1. Heat oil. Saute garlic until fragrant
2. Enter the egg beaters, stir roughly. Then add all the ingredients one by one and mix well
3. Add the vegetables, and cook until slightly wilted. Then add the rice noodles. Mix well and serve
· Flavor: Very tasty because of its combination of salty and sweet taste
· Texture: A little oily, wet, chewy and also crunchy because of the vegetables
· Color: Dominant brownish because of the spices used
· History:
Rice noodles are white Chinese noodles made from rice. In their home country, it is known as char kway teow. This food was originally food sold by fishermen and farmers who worked as food vendors at night. The consumers of this food were originally only workers. They view char kway teow as a pleasant meal.
In general, I am synonymous with ethnic Chinese Hokkien and Tio Ciu. In Indonesia, quetia is distinguished on rice noodles, ethnic Hokkian cuisine and rice noodles, Tio Ciu ethnic cuisine. The rice noodles which are well-known in the Ethnic Hokkien who mostly live in Sumatra are the terrain rice which uses fish meatballs, lapchiong (pork sausage) and duck eggs. The rice noodle which is famous in the Tio Ciu ethnic group, which lives in Kalimantan a lot, is cow noodles using beef and offal such as tripe. In its development, a new variant emerged known as the quetet flush. Flour Kwetiau is a type of soupy kwetiau, often cooked with pork or beef
Sauce:
- 1 Onion fruit, thinly sliced
- 3 cloves Garlic, finely chopped
- 1 tbsp Maize flour
- 1 tbsp Oyster sauce
- 1 teaspoon of ground pepper
- 1 teaspoon sugar
- 1 teaspoon flavoring
- 1 tsp Salt
- 200 ml of water
- Cooking oil for sautéing
Ingredients :
- 1 piece of cauliflower, cut into pieces
- 1 Broccoli, cut into pieces
- 1 white mustard fruit, cut 3 cm
- 1 carrot, sliced up
- 5 Pokcoys, cut into 2 pieces
How to make :
1. Sauce: Heat oil. Saute onion and garlic until fragrant and slightly wilted. Then pour water and add oyster sauce, powdered pepper, granulated sugar, flavoring and salt. Stir well. Finally, add cornstarch and stir until thickened
2. Boil all vegetables one by one until cooked
3. Then arrange the vegetables on a plate, then pour the sauce. Serve it
· Taste: Savory because of the taste of the sauce
· Texture: Berkuah thick and crispy vegetables
· Color: The blend of colors is very good because the color of the vegetables varies
· History:
Capcay is a Hokkian dialect which means literally "various vegetables". Capcay is the name of a typical Chinese dish because it is cooked from many kinds of vegetables. The amount of vegetables is uncertain, but many mistakenly think that the cornflakes must contain 10 kinds of vegetables because literally means "ten vegetables". The stamp in the Hokkien dialect also means ten and Cay means vegetable.
The story of the origin of the stamp cay has many versions. So it's difficult to determine, the true story. One of them mentions that capcay was first known in mainland China during the Qing Dynasty (1644-1911). Capcay, known at that time, was a piece of vegetables mixed with animal snails.
Another version says that capcay is the cuisine of Chinese immigrants who travel everywhere. The cooked food that day was what he met that day. Everything that was found that day was cut into pieces, then cooked into one. If you find more vegetables, then that day will become more luxurious. But in China alone, this dish is unknown. Only in the Taisan region, the majority of the population is travelers and immigrants.
While the popular version in America tells us that the visit of Li Hung Chang, the Chinese ambassador to New York on August 29, 1896, became the background for the emergence of capcay cuisine in Uncle Sam's country. At a dinner party, Li Hung Chang refused all fancy dishes. He also assigned his personal cook to prepare the menu. The chef finally creates dishes that can be accepted by American and European tongues. Until it becomes capcay cuisine
