Procedure text: how to make Indonesian cuisineVersion en ligne Arrange the steps into correct order. This is how to make Indonesia cuisine. par Peserta PPG 02546 1 How to make fried rice First, heat a little oil in a pan. After that, add the cooked rice into the pan. Stir well and add sweet soy sauce and salt. Add the egg and scramble it. Then, chop the garlic and shallot. Cook the rice for a few minutes until everything is mixed well. Next, sauté the garlic and shallot until fragrant. Finally, remove the fried rice and serve it hot. 2 How to make rendang Stir the rendang regularly so the coconut milk does not burn. First, blend the garlic, shallots, chilies, ginger, and galangal to make the spice paste. Next, add the beef into the pan and stir well with the spices. Then, heat a little oil in a pan and sauté the spice paste until fragrant. Finally, cook until the sauce dries and turns dark brown. Now the rendang is ready to serve. Continue cooking until the sauce becomes thick and the beef becomes tender. After that, cook the mixture over medium heat. Pour the coconut milk into the pan and add lemongrass and lime leaves. 3 How to make klepon Next, take a small piece of dough and flatten it with your fingers. Then, slowly add warm water and knead the dough until it becomes smooth. Carefully put the klepon balls into the boiling water. Put a small piece of palm sugar in the center and roll the dough into a ball. First, mix the glutinous rice flour, rice flour, and pandan paste in a bowl. After that, boil water in a pot. Finally, roll the cooked klepon in grated coconut and serve. When the klepon float to the surface, take them out using a strainer. 4 How to make soto ayam Boil the chicken until cooked, then shred it. Blend garlic, shallots, turmeric, and ginger. Serve with shredded chicken, noodles, and boiled egg. Add lemongrass and salt. Simmer. Soak the vermicelli noodles in hot water for a few minutes until soft, then drain them. Sauté the spice paste until fragrant. Add the spices into the chicken broth. 5 How to make gado-gado Place the lontong, vegetables, tofu, and tempe on a plate. Mix peanut sauce with a little warm water and stir until it becomes thick and smooth. Fry tofu and tempeh until golden, cut them into bite-sized pieces. Blanch the bean sprouts until cooked but still crisp. Cut the long bean and spinach into bite-sized pieces. Add salt to the boiling water and boil the vegetables until cooked. Pour peanut sauce on top and serve. Slice the lontong (compressed rice cake) into bite-sized pieces.
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