How To Make Tempe Rujak By Silmi Kaffah

How To Make Tempe rujak

By

Silmi Kaffah

XII RPL 3

SMK Negeri 4 Kendal

 

Preface

Alhamdulillah Praise and Gratitude writers turning to the presence of Allah, the Most Beautiful substances in all His beauty, substance merciful to all His mercy, that in spite of all the weak nature of all creatures and Hidayah Nya.Alhamdulillah blessing of His Grace writer can finish this report. May the blessings and greetings mahabbah always delegated to Nabi Muhammad SAW, as the bearer of God's last and perfecter treatise throughout his treatise.

with all humility permit authors to express my thanks and appreciation the highest to all those who contributed to provide motivation in order to complete this report. To the authors would like to thank:

1.    Mr. Hero Sultoni Comara, as English language teachers who had given him guidance during this.

2.    parents who have given so motivated to finish.

The authors also thank all the parties involved, who helped me in completing this report. Hopefully kindness given by all parties to be charitable pious writers who always got a reply and kindness doubled from Allah SWT amin.

Finally, the authors recognize that there are flaws in this report, for the advice and constructive criticism so the authors expect.

Brangsong, October , 2012

 

Author.

 

 

CHAPTER I

 

INTRODUCTION

In this theme I will discuss about how to make tempeh salad, which usually make fruit salad, so this time I will discuss different things.

CHAPTER II

CONTENTS

 

How to Make Tempe Rujak

Materials used for How to Make Tempe Rojak:

·         3 or 6 pcs tomatoes are still mengkal (depending on the size)

·         150 g tempeh

·         50 g shrimp

·         25 g kuman leaves

·         25 g egg

·         1 pcs red chilli

·         3 pcs onion

·         2 cloves garlic

·         1/2 tsp coriander seeds, toasted

·         1/2 tsp pepper

·         2 btr hazelnut

How to Make Tempe and Seasonings Rujak is used:

·         4 pcs red chili

·         3 btr hazelnut, toasted

·         6 pcs onion

·         3 cloves of garlic

·         1/2 tsp shrimp paste

·         2 tsp sour

·         2 cm galangal, crushed

·         1 stalk lemongrass

·         2 lbr lime leaves

·         1/2 gls (100 g) coconut milk

·         1 tbsp oil for sautéing

 

Equipment

• Frying
• Mixer
• Stove
• Knives
• Tool grated coconut
• Pengulekan
• basin
• Bowl
• Spoon
• Saucer

How to Make Tempe Rojak:

·         Steam the tempeh for 10 minutes and puree.

·         Puree the red pepper, onion, garlic, nutmeg, pepper and coriander.

·         Then stir-fry briefly until fragrant.

·         Combine tempeh with sauteed spice, basil, egg and salt. Stir well.

·         Cut the top of the tomatoes, remove it with a spoon.

·         Fill tempeh mixture into the tomatoes.

·         Then steamed 510 minutes.

·         Make salad seasonings: chili puree, pecans, red onion, garlic and shrimp paste.

·         Saute the spices, bay leaves, lemon grass, galangal, tamarind and lime leaves until fragrant.

·         Enter the shrimp and coconut milk. Bring to a boil.

·         Enter a tomato that has been steamed and cook briefly about five minutes. Lift. Ready to be served.

CHAPTER III

CLOSING

            Similarly, statements that describe the writer can either write errors if there are words or phrases authors apologize profusely.
            Furthermore, in terms of the contents of this paper certainly many flaws, therefore criticism and advice is the author expected. And finally, the author would like to thank all those who helped in the completion of this paper.

 

 

 

BIBLIOGRAPHY

1.    Astawan, M. and Mita W. Vegetable food processing technologies appropriate.

2.    Jakarta: Akademika Pressindo, 1991. It. 94-96.

3.    Book series II food technology. Bogor: Centre for Research and

4.    Development of Food Technology, Bogor Agricultural University, 1983. It. 39 -45.

5.    Sarwono, B. Making tempeh and oncom. Jakarta: PT. Governmental diffuser,

6.    1982. It. 10-15.

7.    Tri Radiyati et.al. Soybean Processing. Subang: BPTTG Center for Physics

8.    Applied - LIPI, 1992. It. 1-5.