Material:

1. 500 grams of chicken meat, diced
2. 150 grams of diced chicken fat
3. Sate stab sufficiently

Polish:

1. Oil 4 tablespoons chicken (roasted chicken fat so the oil)
2. 4 tablespoons soy sauce
3. Salt to taste
4. All cosmetic ingredients are mixed into one

Sate Seasoning:

1. 200 cc chicken broth
2. Enough oil for sauteing

Spices are blended:

1. 5 Red chilli
2. 10 fruit chili sauce
3. 100 grams fried peanuts
4. 2 cloves garlic
5. 5 points pecan
6. Salt, sugar to taste

Complement:

1. Carrot pickled cucumber
2. Lemon slices

How to Make Sate Madura:

1. Stir-fry seasoning mashed. Give chicken broth. Cook until thick
2. Dip chicken puncture with sate spices. Burn and occasionally polished by polished mix. Dip back into sate spices. Grilled until cooked
3. Serve with a complementary

Material:

250 g beef meat Brisket
250 g beef liver
250 g of beef spleen
2 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
Dilute 1 liter of coconut milk from 1 grated coconuts
250 ml thick coconut milk from ½ grated coconut

Spices, puree:

8 red onions
4 cloves garlic
4 cloves pecan
3 cm turmeric
½ tsp pepper grain
2 tsp salt

Topping:

3 tablespoons fried shallots
2 tablespoons minced scallions

How to Make Empal Gentong From Cirebon:

Boiled beef and offal separately in enough water until tender.
Remove the meat and offal, cut into pieces. Set aside meat broth of 500 ml.
Heat oil, saute the mixture until fragrant spices. Add the greetings and lemon grass, stir until wilted.
Insert slices of meat and offal, stir well. Lift.
Place in a pan, pour coconut milk broth and diluted. Cook until boiling and spices to infuse.
Pour thick coconut milk. Cook over low heat until sauce is thick and oily.
Lift. Sprinkle Sprinkles materials. Serve hot.

Serves 6