TRADITIONAL BEVERAGE "WEDANG RONDE"

Wedang Ronde, the name of a traditional beverage that is known in the mainly Central Java city of Solo. Drinks is a fusion of various traditional spices Indonesia is very suitable to be drunk in winter. In the city of Solo is commonly sold drinks at night, for people who likes to stay up all night enjoying the atmosphere.
If you want to enjoy wedang ronde without having to go to the food stalls, you can make it at home. The following is how to make wedang ronde.

The ingredients / condiments:

Ingredient for ronde:
150 grams of white glutinous rice flour
1/4 teaspoon salt
135 ml warm water
2 drops of green dye
2 drops of red dye chili

ingredient for contents:
50 grams of peeled peanuts, roasted
25 grams of sugar
1/8 teaspoon of salt

Syrup of Ginger:
2,000 ml of water
400 grams of sugar
400 grams of ginger, burnt, crushed
1 teaspoon of salt
4 pieces of pandan leaves
6 stalks lemongrass, crushed

Complements:
200 grams and fro, boiled, sliced
3 pieces of white bread without skin, cut in squares
25 grams of red pearl sago
1 can (200 grams) of longan, drained

How to make:

Contents, blender warm peanuts, sugar, and salt until blended. Shape into small spheres. Set aside.
Ronde, mix glutinous rice flour and salt. Stir well. Add a little warm water, stirring until smooth.
Divide the dough into three parts. One part add the red dye, one part add a green dye, and let the rest white. Stir each mixture.
Take a little ronde material. Flatten. Give the contents. Ronde shape. Do it until the dough runs out.
Boil the water. Enter the glutinous balls. Boil until the float. Remove and drain.
Ginger syrup, boil the water, sugar, ginger, pandan leaves, and lemongrass to a boil over low heat and fragrant.
Serve with ginger syrup, ronde, and complement.

For 8 servings

~~~~~~~ Thank's ~~~~~~~

C E K E R ayam

Ceker ayam (kaki ayam) mungkin ini adalah salah satu bagian tubuh ayam yang paling tidak disukai karna ya emang hampir tidak ada dagingnya, bisa dibilang cuma tulang dan kulit aja. Padahal ceker ayam memiliki kandungan protein yang cukup tinggi lho......

Ini nih beberapa zat-zat dari ceker ayam yang bermanfaat bagi tubuh:

Asam Amino

Merupakan zat utama pada ceker ayam. Asam amino yang terdapat pada ceker ayam adalah glisin, prolin, hidroksiprolin, agrinin, dan lisin. Asam amino ini berfungsi untuk membentuk sel-sel baru, memperbaiki jaringan, membentuk antibodi (daya tahan tubuh), serta menyelaraskan enzim dan hormon.

Kolagen

Kolagen adalah sejenis protein jaringan ikat yang liat dan bening kekuning kuningan. Jika terkena panas, seperti proses memasak, kolagen akan mencair menjadi cairan yang agak kental seperti lem. Kolagen terbukti berkhasiat untuk penyembuhan luka, kesehatan lambung serta pertumbuhan kuku, rambut, dan kecantikan kulit.

Kalsium

Kalsium berfungsi untuk mencegah penyakit jantung, melancarkan peredaran darah, sebagai mineralisasi gigi, melenturkan otot, mengatasi kram, sakit pinggang serta meminimalkan osteoporosis pada wanita hamil.

Kartilago

Kartilago (tulang rawan) pada ceker ayam sama dengan yang terdapat pada sirip ikan hiu. Berfungsi untuk melapisi persendian dan diyakini para ahli mampu memperbaiki kekebalan tubuh serta mencegah kanker.

Hydroxyapatite

Merupakan salah satu meneral alami yang menjadi penyusun dalam komponen utama tulang dan gigi.

Glukosamin dan Kondroitin

Dua senyawa yang berkhasiat sebagai antiradang alami yang bisa meringankan gejala radang sendi atau osteoarthritis.

Kandungan gizi ceker ayam per 100 gram:

Zat gizi	Jumlah
Energi (kkal)	150
Protein (g)	19
Karbohidrat (g)	0,4
Lemak (g)	8
Vitamin A (IU)	100
Asam folat (mkg)	86
Kolin (mg)	13
Kalsium (mg)	88
Fosfor (mg)	83
Asam lemak omega-3 (mg)	187
Asam lemak omega-6 (mg)	2.571

Setelah mengetahui kandungan pada CEKER ayam (kaki ayam) rasanya jadi pengen makan ceker tiap hari nih......hehehe......

------Thank's-------

Traditional Javanese Dish Salad "PECEL"

PECEL is one of the culinary heritage of Indonesia, especially Java culinary art are made from boiled vegetables served with peanut sauce. Pecel dish can be categorized as a traditional Javanese dish salad with peanut sauce.

Concoction of boiled vegetables and side dishes are placed in the winnowing bamboo or banana leaves pincuk is different, from the town of Java to the other one. However, pieces of string beans, bean sprouts, cucumbers, cassava leaves, basil leaves, topped with peanut sauce is a blend of the most common. In addition there are variations that add spinach leaves, leaves turi, krai (a type of cucumber), and a sprinkling of lamtoro (petai china). Peanut sauce poured over pecel called "spice pecel" consisting of galangal  brown sugar, salt, chilli, lime leaves, and roasted peanuts mixed, crushed or pulverized. There is also the added lime leaves, onions white, and tamarind water to dilute the mix peanut sauce.
Pecel pincuk Madiun, East Java, is one of the most famous variant pecel. Topping petai china (lamtoro), papaya, coconut serundeng, and fried peanuts, boiled vegetables complement the alloy. Various side dishes that complement is unusual as tempe and tofu fried, salted eggs, liver gizzard, corn fritters, until jerked and pulmonary . Pecel often served with peanut peanut brittle, peanut brittle dried shrimp, soy peanut brittle. Additionally pecel also usually served with warm white rice. Manner of presentation can be in a dish or in a folded banana leaves called pincuk.

Pecel cuisine ingredients:
125 grams of cassava leaves, washed, boiled and cut into pieces
200 grams of spinach
150 grams of green beans, cut into small pieces
225 grams bean sprouts
150 grams of cabbage

Pecel Cuisine Seasoning:
250 grams of peanuts, fried
11 pieces of green chili
3 cloves of garlic
3 pieces of lime leaves, discard the bones
2 tablespoons tamarind water
Sliced ​​5 tablespoons brown sugar or to taste
galangal to taste
Salt to taste
Sufficient water

How to make Pecel cuisine:
-Boil each ingredient separately
-Fried chili, garlic, lime leaves and galangal
-Blend the spices that have been fried with brown sugar and roasted peanuts until smooth
-Add tamarind water, stir well, put them in a small jar
-Take a little spice pecel, mixed with enough water
-Arrange the vegetables that have been boiled in a plate and pour the seasoning on it
-pecel ready to serve

and now it's time to eat ..... Bon Appetit ....hehehe...........

-------Thank's-------