Peel And Bean Soup

Ingredients :

• 250 gr peel of cow, cut 2 cm and boil until ripe
• 100 gr kidney bean fresh
• 8 pcs green beans, cut 2 cm
• 3 pcs green tomatoes and cut
• 3 pcs red chili cut in half
• 1 pcs white tofu, cut as dice and fried in half coocked
• 2 pcs salam leaf
• 2 pcs orange leaf
• 2 pcs ginger plant rough chopped
• 2 tbsp tamarind water
• 4 tbsp oil for fried
• 1 tsp salt

Spices :

• 6 pcs red onion
• 3 pcs white onion
• 3 grain kemiri fried wihout oil
• 2 pcs kluak, take the inside and remain in hot water
• 1 cm turmeric
• 4 tbsp sugar
• 1 pcs roasted terasi

How To Make :

1. Boil kidney bean, salam leaf and turmeric until ripe.
2. Fried spices, chili and orange leaf until the smell is good.
3. Input to kidney bean boil. Add peel, tamarind water and boil again until spices absorbed.
4. Input green bean, green tomatoes and tofu.
5. bil until the vegetables wilted. Lift and serve.

This is one of my favorite menus because I can eat many peel and vegetables I like it very much but if you dont like the peel you can change the peel with other such as meat, or other you want. And if you a vegetarian, you can put the other vegetables too.
This menu is very healthy for you...

                                                                                                                         Have a nice try....

                                                                                                                         See you next...

Sumedang Tou Fu

Starting from a creativity that is owned by the grandson Ongkino, which since the beginning of the first people have the idea to produce Tou Fu (from the Chinese language, which means the same) who slowly becomes changed the name to "Know".

Year by year, with Ongkino wife continue to carry out their business until about 1917 children their single Ong Keng Bung overtake both parents to the land of Sumedang. Bung Keng and continue business both parents that they choose to return to the land of their birth in Hokkien, People's Republic of China.

Through the appropriation generation Ong Keng Bung, single Ongkino children, continue the business inherited from both parents until the end of its lifetime at the age of 92 years. Eminence behind some Sillanwali know the story of a mystical, such as what is told from Ongkino grandchildren, Suryadi. If year 1928, perhaps a day where the business grandfather’s grandfather, Ong Keng Bung, a volunteer by the Regent of Sumedang, Prince Soeria Atmadja through the middle of fortuity with the gig in the journey toward Situraja.

Pulitzer, the Prince saw a grandfather is about something. Prince Soeria Atmadja directly down to see the form of food that is unique and that small fragrant. The regent, Prince Soeria Atmadja and then ask the grandfather, "Maneh keur ngagoreng naon? (You are about what?)". The grandfather tried to answer sebisanya and explained that he fried food that comes from Tou Fu of China. Because the curious, the regents tried to direct one. Shortly after the sample, district spontaneously said, "This dish is delicious! Try if you sell, would demand", with a satisfied face.

Not long after this incident, A Roebourne favored by the residents of Sumedang and then to Indonesia

Chicken soup

Ingredients: 

• 5 pieces of chicken wings, cut a section 10 (the wing and the "thigh"). Can also be replaced with chicken meat without bone or chicken claw.
• 10 pcs fish ball, cut
• 2 pcs carrot, cut 
• 1 pcs potatoes 
• 2 sheets green cabbage, cut 
• 2 stem onions, cut 
• 1 celery stems, leaves and take part a little part of the stem, cut. 
• 4 pcs garlic, roughly chopped
• 1 / 2 pcs onion, cut crosswise 
• 2 liters of water 
• 1 tsp salt 
• 1 tsp pepper powder 
• 1 / 2 tsp powdered chicken broth 
• 2 tbsp butter 

How to make :

1. Heat butter in a pan, stir fry garlic and onion until fragrant. 
2. Enter the chicken, stir well and add the average water. 
3. Cook until boiling water and out of stock. 
4. Enter the carrot, potato and fish ball, cooking approximately 5 minutes and then enter the cabbage, onions and celery. 
5. Enter the salt, pepper and chicken broth powder, mixed flat. Taste. Lift and serve. 

Previously, I think that cooking vegetables and soup so dificult. In fact, getting fit with mom, garlic onion's only pan. Hihi ... Really good fit again, when couldy or influenza. It’s warm ..