Ingredients
12 bottles cold water
1 pkt. cream of tartar
2 oz. stick ginger,
bruised
31/2-lbs. sugar
1/2-cup raisins
1 cake compressed
yeast
Directions
Beat the ginger to bruise it, then put all the ingredients into a small barrel, or other suit- able container, stirring to dissolve the sugar grains and crumbling the yeast cake.
When the raisins float on top (second or third day) the ginger beer is ready for bottling.
Strain before bottling and tie the corks down well.
Wedang Ronde ( Indonesian traditional drink )
Warm beverages with the contents of sticky rice balls. Match-sat served during the rainy season like now. Guaranteed body becomes fresh, warm and free of colds.Recipes / Kitchen Test / Photos / Food Stylist: Budi Sutmo.
Round:
250 g glutinous rice flour
25 g starch / sago farmers
130 ml warm water
1 tbsp water whiting
½ tsp red dye
Contents:
100 g peanuts, roasted, mashed
50 g sugar
Wedang:
1.5 lt of water
250 g granulated sugar
150 g ginger, peeled, cut into pieces, crushed
2 pieces of orange leaves
¼ tsp fine salt
Directions:
1. Round: Round Mix all ingredients except water and dye, stir well. Pour watergradually until dough is smooth while diuleni. For two dough, add red dye to onebatter. Let the dough is white on the other.
2. Take a pinch of dough, flattened round shape, fill with 1 teaspoon echo content,round back. Do it until the dough runs out.
3. Heat water, boiled glutinous rice balls cooked and floating higga. Remove, soak incold water boiled. Drain.
4. Contents: mix roasted peanuts and sugar and stir well.
5. Wedang: Mix all ingredients wedang. Boil higga boil. Remove and strain.
6. Solution: prepare a bowl of food. Enter the round, flush with hot sauce wedang.Sprinkle with toasted peanuts. Serve hot.
For 7 Portion
Tip: To enrich the flavor, add pieces of candied and fro, and white bread. Waterwhiting could be obtained by dissolving ¼ teaspoon whiting with 3 tbsp water.
