carica
Carica
many containing enzyme papain, an enzyme that serves to accelerate the
process of digestion of protein. Enzyme papain in papaya fruit is able
to digest the substance as much as 35 times larger than its size alone,
that's why even though the content of protein in the fruit Carica not
too high (4-6 grams), but almost selurunya can be absorbed by the body
and is very influential in the production of human growth hormone. In
fact, recent research shows the content of arginine in carica fruit can
inhibit the growth of breast cancer cells.
Basic materials make (make) candied fruit Carica papaya fresh specials:
- Fruits 2 ½ kg ripe Carica
- Sugar 1 ½ kg
- ½ teaspoon salt
- Water 3 liters
How to create / process carica papaya fruit preserves dieng wonosobo specialties are:
1. First carica fruit peeled and cut in half and remove seeds. Carica fruit then cut according to taste. Set aside.
2. Boil together carica fruit seeds 1 liter of water to the boil. Lift and let cool.
3. After the cooking water carica fruit seeds cool, strain the seeds while squeezing the juice that participated filtered. Add water little by little so that the seeds look clean.
4. Mix the rest of the water and sugar. Boiled until boiling.
5. Enter carica fruit flesh, cooked until done.
6. Remove and let cool candied carica.
7. candied carica typical dieng wonosobo ready to be served.
purwaceng
Purwoceng
(Pimpinella alpina) are usually found living at an altitude of 2000
meters above sea level. His form is a small shrub creeping above the
ground like plants Centella asiatica and mountain clover. Small leaves
reddish green with a diameter of 1-3 cm. From various studies conducted
at several universities in the country can be concluded that there are
benefits purwoceng to increase sexual ability.
kripik Jamur
Mushroom chips Dieng is By-the typical of Wonosobo. It was a tasty, crunchy, delicious, savory and tasty chips characterizes this so highly favored by tourists as well as foreign tourists who visit the temple Dieng Wonosobo.
Mushrooms and bean pork chips obtained in the center by many - by Wonosobo or in any tourist location.
Oyster Mushrooms Recipe Make Kripik
Ingredients:
* 300 g oyster mushrooms, cleaned
* 200 g fresh button mushrooms, thinly sliced
* 225 g rice flour
* 50 ml of water
* 500 ml of cooking oil
Ground Spices:
* 6 cloves of garlic
* 1 tbsp coriander
* 1 teaspoon salt
How To Make:
* Mix the spices with water, stir, mix with mushrooms, smooth, let stand approximately 20 minutes until the spices to infuse.
* Drain the mushrooms seasoned with a bit squeezed for not too wet.
* Sprinkle mushrooms with rice flour until smooth, fry a little until cooked and dry.
Makes 4 servings.
TIP
1. Before stored in jars, preferably a fungus that has matured cooled first. When less dry, roasted in the oven with a small fire to dry.
2. Not only fungi that can be made chips layered rice flour as above, thinly sliced carrots, spinach or leaf katuk can also be used to manufacture material variation vegetable chips.
Nutritional values per serving:
Energy: 136 Kcal
Protein: 6.2 g
Fat: 4.1 g
Carbohydrates: 20.8 g
MIE ONGLOK
The noodles were boiled dish using a special network which is made of bamboo and it became the hallmark of his name wonosobo "Ongklok" because when boiling, the noodles and cabbage her in ongklok / whipped a U-turn. therefore I do not have his bamboo strainer, so I used an iron-wire sieve and its tetep taste good and tasty. This dish is the most sought after falling from plataran Dieng # 68ResepIndonesia
Materials
Wet Yellow Mi 50 grams
White cabbage (Cabbage White Flower) 25 grams
Beef Broth 250 ml water
Garlic 1 clove
Pepper (pepper) 1/4 teaspoon
Sweet soy sauce 1 tablespoon
Kanji 1 tablespoon flour
Salt to taste
Chives 1 rod
Fried onion to taste
Move
Prepare his ingredients. finely crushed garlic and pepper.
stir-fry until fragrant spices
water pour beef broth. cook until boiling. with salt and soy sauce.
Pour the liquid starch. stir. cook for 3 minutes.
Meanwhile. wet yellow noodles and boiled cabbage in a colander for 3-5 minutes while occasionally in ongkok / shake.
lift and taru in a bowl. governance noodles and cabbage, pour the broth it, then give a sprinkling of chives and fried onions. serve warm and usually I eat this noodle-made pieces of red pepper and tempe kemul.
TEMPE KEMUL
Tempe Kemul is a snack made by frying (kemul tempe made from soybean which is in love kemul or blanket with the dough of flour and spices and then fried). There are several kinds of tempe kemul typical in our country that has its own characteristics in each region. In some areas usually called Mendoan kemul tempe and tempe kemul one that has a slightly different characteristic, namely Tempe Kemul Wonosobo. In general, Tempe Kemul Wonosobo has a characteristic yellow color and for more or less the size of your palm.
In Wonosobo, Tempe Kemul sold in the street, such as fried foods at the stalls, stalls meatballs, chicken noodle, noodles ongklok, and others. The food is very popular with the public Wonosobo including tourists, both foreign and domestic.
I add the following recipe makes Tempe Kemul Wonosobo
Materials:
25 g of starch
75 g flour
150 ml coconut milk
300 g tempeh is sliced so 12 pieces
30 grams coarse chopped chives
taste oil for frying
Spice seasoning mashed:
2 tablespoons sliced garlic
½ tbsp sliced kencur
Sliced ½ tsp turmeric
5 grains hazelnut
1 tsp coriander
1 teaspoon salt
How to make:
1. Mix the flour tapioca, wheat, and milk, and seasonings are blended, stir
2. Enter the leek slices in the batter and stir
3. Dip the slices of tempeh into flour Adona
4. Fry in plenty of oil until golden brown, remove from heat, and Serve ..
For more additional mantab served warm with added fresh cayenne let me add delicious
SAGON
One type of traditional pastries are well known from antiquity to the present is sagon coconut cake. Sagon cake seems never cracked swallow the era, even today where the cake nowadays have started to take over the existence of traditional cakes and snacks archipelago.
How to Make Coconut Cake and Pastry Sagon Sagon Bake
Coconut sagon
Materials:
300 grams of roasted grated coconut length
250 grams of glutinous rice flour
½ teaspoon salt
175 grams sugar
50 ml of water
How to Make Coconut Cake Sagon:
Mix the coconut, glutinous rice flour, sugar. Pour a little water stir until blended.
Take 1 tablespoon of dough. Fill into an oval-shaped mold or shape according to taste. Compact 1 cm thick.
Remove the dough and place on cookie sheet to dry.
Oven dough with a temperature of 1500C for 25 minutes until the cake was dry and overcooked.
Remove from the oven, let cool and remove the cake from the pan store in a closed jar.
Bake sagon
Materials:
300 GRM roasted grated coconut
250 grams of glutinous rice flour
100 grams sugar
75 ml of water
½ teaspoon salt
How to Make Grilled Sagon:
Mix the coconut was roasted with glutinous rice flour, sugar, salt and water little by little, stirring, stirring until blended.
Take the dough, then trimmed on a plastic sheet, to form the ½ cm thick.
Cut into 4x5 cm cut to size, then place on a baking sheet.
Put it in the oven and baked using a temperature of 1600C for about 20 minutes or until cooked.
Remove the pan, cool it a while and enter into an airtight jar.
Similarly, how to make coconut sagon. Good luck and be creative.
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