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Liven up the atmosphere of your family by presenting something that was special in the middle of the family's togetherness, especially in relaxed moments. The serving of Agar-Agar Lapis of the Muda Coconut it seems really was suitable to add the warmth in the middle of your togetherness with people who were loved by you
Liven up the atmosphere of your family by presenting something that was special in the middle of the family's togetherness, especially in relaxed moments. The serving of Agar-Agar Lapis of the Muda Coconut it seems really was suitable to add the warmth in the middle of your togetherness with people who were loved by you
The source: the Special Dish 6 menus Serving-Primarasa-Femina
Ingredients:
the Layer White ingredients:
500 ml coconut milk, and 1 1/2 the item of the coconut
100 gram granulated sugar
1 package pudding the white powder
1 item of the young coconut, dredged rough
1 item of the egg, shook for a moment
1/2 the teaspoon of essence of the coconut (coconut essence)
The Layer ingredients of chocolate:
200 gram palm sugar
1 package pudding the white powder 750 ml water
The Coconut milk Sauce ingredients:
200 ml coconut milk, from 1/2 the item of the coconut
1 sheet of the pandanus leaves 1/2 the teaspoon of salt
Cooking Process:
made the Layer white:
1. Boil coconut milk while being stirred.
2. Adopted and cool down.
3. Separate thick coconut milk that gathered in the surface.
4. Cooked liquid coconut milk with sugar and so that-so that until boiled.
5. Put the coconut dredged, then adopted from on top of fire.
6. Put the egg shook, essence of the coconut, and thick coconut milk.
7. Stirred until really level, then poured in the tray.
8. Eliminated until cold. 9. After hardening, dredged so that-so that with the spoon, eliminated.
Made the Layer of chocolate:
1. Cooked palm sugar, pudding, and water until boiled, afterwards refined.
2. Wet glasses/the cup with water.
3. Pour 1 vegetables spoon pudding chocolate inside.
4. The rest of them let on small fire in order to stay liquid.
5. Put a part of pudding White in glasses/the cup.
6. Let rather cold.
7. Poured again pudding chocolate above, gave a part of pudding white.
8. Did henceforth until the two materials pudding was finished.
9. Try to get so that that was brown was highest.
Made Coconut Milk Sauce:
1. Cooked coconut milk, pandanus, and salt until boiled while being stirred continued that coconut milk does not break.
2. Adopted, cool down, served together pudding. More detail.......
Saturday, August 23, 2008
Friday, August 15, 2008
Juice Various
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This juice most was good to be enjoyed when the weather was hot, moreover this juice was good for the health karana contained many of his vitamins
The source: the Delicious Sekejap Magazine
Presented To: 5 peoples
Ingredients:
500 gram the watermelon (discarded his seed then pieces)
300 gram pawpaws (discarded his seed then pieces)
200 gram melon (the form of balls) ice cubes
Cooking Instructions:
1. Pawpaws input and the watermelon in the previous blender refined by adding ice cubes
2. placed in glasses saji, added melon in glasses.More detail.......
The source: the Delicious Sekejap Magazine
Presented To: 5 peoples
Ingredients:
500 gram the watermelon (discarded his seed then pieces)
300 gram pawpaws (discarded his seed then pieces)
200 gram melon (the form of balls) ice cubes
Cooking Instructions:
1. Pawpaws input and the watermelon in the previous blender refined by adding ice cubes
2. placed in glasses saji, added melon in glasses.More detail.......
Sunday, August 10, 2008
Steak Fungus Sauce
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The combination that was interesting between steak and delicious fungus sauce. Really awakened appetite
The source: the Selera Magazine
Presented To: 6 peoples
Ingredients:
1 kg ham in, for became 6
50 gram wheat flour
1 teaspoon of salt
1/2 the teaspoon of ground pepper
1 onion, chopped
3 tablespoons of butter
250 gram the button fungus, the slice
125 ml apple juice
125 ml cattle broth
Cooking instructions:
Made Sauce:
1. Heat butter.
2. Stir-fry the onion through to soft.
3. Put the fungus, cooked for 5 minutes. 4
. Pour apple juice and broth, cooked with small fire, until water remained at half of it.
Made Steak:
1. It was mixed that flour, salt and pepper through to level.
2. Overthrow meat in the flour mixture, was announced for 10 minutes.
3. Heat butter.
4. Put the meat discount.
5. Fried through to ripe both his side.
6. Pour sauce and cooked until sauce penetrated and congealed.
7. Served warm.More detail.......
The source: the Selera Magazine
Presented To: 6 peoples
Ingredients:
1 kg ham in, for became 6
50 gram wheat flour
1 teaspoon of salt
1/2 the teaspoon of ground pepper
1 onion, chopped
3 tablespoons of butter
250 gram the button fungus, the slice
125 ml apple juice
125 ml cattle broth
Cooking instructions:
Made Sauce:
1. Heat butter.
2. Stir-fry the onion through to soft.
3. Put the fungus, cooked for 5 minutes. 4
. Pour apple juice and broth, cooked with small fire, until water remained at half of it.
Made Steak:
1. It was mixed that flour, salt and pepper through to level.
2. Overthrow meat in the flour mixture, was announced for 10 minutes.
3. Heat butter.
4. Put the meat discount.
5. Fried through to ripe both his side.
6. Pour sauce and cooked until sauce penetrated and congealed.
7. Served warm.More detail.......
Friday, August 08, 2008
Broccoli to Prevent Stroke
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Often ate the fruit and vegetables could reduce the risk of the heart disease, cancer, and many other illnesses. Even so his matter with broccoli, 1 usefulness more from broccoli that must be known by you were prevented stroke. In the first big study that researched these relations, the team of epidemiology of the expert from Harvad that was led by Kaummudi J.Joshipura, observed the habit eating more than 75,000 women.
The researchers found, each portion of the daily fruits and vegtables could abate the incident stroke ishemic until 7%. In broad outline, 4 among 5 stroke was ischemic, that as a result of by the clump of blood that menyumbat the blood circulation to the brain. This means that the woman who added several slices of broccoli could in his food reduce the risk stroke until a quarter him.
Until this of the experts did not yet find the explanation of the strength that destroyed the clump of this blood. The experts suspected, the high diet agricultural produce reduced the risk stroke, because of this food kind tended low fat and was rich in the material material that besahabat with the heart, a case of fibre, folate, and potassium. But, these nutrients also had the limitations.
Joshipura stressed, not all the vegetables berkhasiat same. The potato and legumes for example, did not have the decline in the risk that was measured. People who had the lowered risk evidently more often consumed vegetables crucifer like broccoli, the cabbage, and the cabbage flower, was increased vegetables had green leaves and-the citrus fruit.
The source: the Aura TabloidMore detail.......
The researchers found, each portion of the daily fruits and vegtables could abate the incident stroke ishemic until 7%. In broad outline, 4 among 5 stroke was ischemic, that as a result of by the clump of blood that menyumbat the blood circulation to the brain. This means that the woman who added several slices of broccoli could in his food reduce the risk stroke until a quarter him.
Until this of the experts did not yet find the explanation of the strength that destroyed the clump of this blood. The experts suspected, the high diet agricultural produce reduced the risk stroke, because of this food kind tended low fat and was rich in the material material that besahabat with the heart, a case of fibre, folate, and potassium. But, these nutrients also had the limitations.
Joshipura stressed, not all the vegetables berkhasiat same. The potato and legumes for example, did not have the decline in the risk that was measured. People who had the lowered risk evidently more often consumed vegetables crucifer like broccoli, the cabbage, and the cabbage flower, was increased vegetables had green leaves and-the citrus fruit.
The source: the Aura TabloidMore detail.......
Kim Chi
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The source: http://www.koreankitchen.com/
Ingredients:
1 white mustard greens
1/2 the onion, the thin slice
1/4 carrots, the thin slice memanjang
1/4 white radishes, the thin slice
4 the leek.
2 tablespoon garlic , the grater
1 teaspoon ginger, the grater
1/2 Korean glasses of the chilli powder
2 teaspoon salt
1 tablespoon sugar
1/2 rough salt glasses/sea salt
1 water glass cup water
1/4 Korean glasses of fish sauce
1/3 water glasses
1 tablespoon flour
Cooking instructions:
1. The white mustard greens crack became 4 parts, washed and tiriskan. The piece of the leek became the very small slice.
2. Mixed 1/2 rough salt glasses and 1 water glass. Put white mustard greens into the salt water mixture and soaked 6-8 hours or overnight. Washed and dry.
3. Put 1/3 water glasses and 1 spoon flour in the pan on fire was, ow level until boiling then extinguished his fire. Announced.
4. After the flour mixture and cold water, put the Korean chilli powder, salt, sugar, Korean fish sauce, the grater garlic and ginger. Stirred level then put all the vegetables yg remained (the leek, radishes, carrots).
5. Take one white mustard greens part then filled with the mixture above. Try to get so that mustard greens could be folded two then the package with his leaves part.
6. Placed in the airtight forum and let for a night then kept in the refrigerator for 2-3 days.
7. Presented with rice.More detail.......
Ingredients:
1 white mustard greens
1/2 the onion, the thin slice
1/4 carrots, the thin slice memanjang
1/4 white radishes, the thin slice
4 the leek.
2 tablespoon garlic , the grater
1 teaspoon ginger, the grater
1/2 Korean glasses of the chilli powder
2 teaspoon salt
1 tablespoon sugar
1/2 rough salt glasses/sea salt
1 water glass cup water
1/4 Korean glasses of fish sauce
1/3 water glasses
1 tablespoon flour
Cooking instructions:
1. The white mustard greens crack became 4 parts, washed and tiriskan. The piece of the leek became the very small slice.
2. Mixed 1/2 rough salt glasses and 1 water glass. Put white mustard greens into the salt water mixture and soaked 6-8 hours or overnight. Washed and dry.
3. Put 1/3 water glasses and 1 spoon flour in the pan on fire was, ow level until boiling then extinguished his fire. Announced.
4. After the flour mixture and cold water, put the Korean chilli powder, salt, sugar, Korean fish sauce, the grater garlic and ginger. Stirred level then put all the vegetables yg remained (the leek, radishes, carrots).
5. Take one white mustard greens part then filled with the mixture above. Try to get so that mustard greens could be folded two then the package with his leaves part.
6. Placed in the airtight forum and let for a night then kept in the refrigerator for 2-3 days.
7. Presented with rice.More detail.......
Tumis Ayam kecap Jepang
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The source: the Delicious Sekejap Magazine
Presented To: 5 Orang
Ingredients:
1/2 the tail of the chicken of the piece chicken 5 parts
5 fungi hioko, pieces
1 stick of the askew slice leek
50 gram the snow pea, the askew piece
200 ml broth
2 tablespoons of Japanese soy sauce
2 tablespoons of cooking oil
Flavouring:
1/2 the onion, the refined slice
2 garlic fangs, minced soft
1/2 the teaspoon of salt
1/4 the teaspoon of pepper
Cooking instructions:
1. Stir-fry the onion, the garlic until withered. Add the chicken, stirred until changing colour.
2. Pour previous broth seasoned salt and pepper. Put the fungus, the snow pea, Japanese soy sauce.
3. Spread the leek discount, adopted.
4. Served warmMore detail.......
Presented To: 5 Orang
Ingredients:
1/2 the tail of the chicken of the piece chicken 5 parts
5 fungi hioko, pieces
1 stick of the askew slice leek
50 gram the snow pea, the askew piece
200 ml broth
2 tablespoons of Japanese soy sauce
2 tablespoons of cooking oil
Flavouring:
1/2 the onion, the refined slice
2 garlic fangs, minced soft
1/2 the teaspoon of salt
1/4 the teaspoon of pepper
Cooking instructions:
1. Stir-fry the onion, the garlic until withered. Add the chicken, stirred until changing colour.
2. Pour previous broth seasoned salt and pepper. Put the fungus, the snow pea, Japanese soy sauce.
3. Spread the leek discount, adopted.
4. Served warmMore detail.......
Wednesday, August 06, 2008
The Method Fried the Onion
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Often we fried the onion with more unsatisfactory results, like too brown or rather scorched, unlike that was hoped for by us. The fried onion that crispy and yellow clean could be received easily if you soaked the slice of the shallot in the salt water. Fried in hot oil while being stirred. After yellowish, adopted and cool down. Placed in the jar that was closed was in a meeting so that continue to crispyMore detail.......
Very Green
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The substitute for coffee or the other drink with green tea that contained antioksidan great EGCG (epigallocatechin gallate) that showed the activity that was very impressive in opposing various forms of cancer.
Moreover also could protect the heart and artery arteries from resulting from-resulting from bad oksidatif. If you use it on our skin, green tea could also protect skin from damages resulting from ultraviolet radiation.
Moreover could prevent changes preskin cancer. Try to get drank approximately 4 cangkir green tea every day to get the optimal dose from EGCG. If you use the kind decaf, searched that decaffeinated by spring water and carbondioxide, occasionally was acknowledged also as natural effervescence.
The source: the Aura TabloidMore detail.......
Moreover also could protect the heart and artery arteries from resulting from-resulting from bad oksidatif. If you use it on our skin, green tea could also protect skin from damages resulting from ultraviolet radiation.
Moreover could prevent changes preskin cancer. Try to get drank approximately 4 cangkir green tea every day to get the optimal dose from EGCG. If you use the kind decaf, searched that decaffeinated by spring water and carbondioxide, occasionally was acknowledged also as natural effervescence.
The source: the Aura TabloidMore detail.......
Various Benefits of the Kiwi
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The kiwi be known as the producer of biggest vitamin C around the other fruit. The form him that was unique, had feathers with the texture that was typical, made the kiwi be used as granis or the food decoration.
From China this was introduced to New Zealand during 1906 and his kind began to be developed to finally New Zealand was known as the producer's country of the kiwi, at this time was gotten by approximately 10 kiwi kinds that were planted almost all over the world including in the United States, France, Italia, Spain, Israel, Chili, Australia, South Africa and Russia.
The kiwi that his quality good usually was reaped during ripe, but his texture was solid. When being pressed with the hands finger, the kiwi was felt solid but not hard. That was too soft usually has been rotten. The big measurement not the standard of the quality of the good kiwi. The feeling of the kiwi will be sweeter if being left ripe in the temperature of space.
The expensive price made the kiwi rare was consumed directly. But minimal, the kiwi could be added in various whims that really were enjoyed by your family. If his season, the kiwi really found it easy to be found with the price that was not too expensive. But if not the season, don't hope you found the kiwi in the supermarket.
The kiwi is usually processed into the pudding or the refreshing drink. In the presentation of food internationally, the kiwi more often was used as granis that also functioned as isian food that was served, like salad. It would be better if mengonsumsi the kiwi during still was fresh because kandungann his nutrient was not yet lost.
The fresh kiwi could be eaten directly by means of being cut off or spooned directly. Or also could be mixt in sereal, yogurt, the ice-cream, or sherbet. In the other serving like cake, pie and cream bavaria the kiwi increased appetite ate because of his colour that was fresh.
In the European area, the kiwi was often processed denagn mixed him in meat cooking, the poultry or the fish. Moreover often also was used in the production of sauce and soup.
Like generally the fruit, the most content in the kiwi was water that is approximately 83% of the weight. The other content that also often was the carbohydrate (15 gr), protein (1 gr), fat (0.4 gr), fibre (3.4 gr) and calorie (61 kkal), to every time 100 gram the kiwi.
The source kiwi of vitamin C and best potassium, moreover also contained magnesium, phosphorus, the iron, and vitamins of A. Kiwi produced vitamin C twice more of the sweet citrus fruits and lemons, until could be said, the kiwi could prevent bent arthritis.More detail.......
From China this was introduced to New Zealand during 1906 and his kind began to be developed to finally New Zealand was known as the producer's country of the kiwi, at this time was gotten by approximately 10 kiwi kinds that were planted almost all over the world including in the United States, France, Italia, Spain, Israel, Chili, Australia, South Africa and Russia.
The kiwi that his quality good usually was reaped during ripe, but his texture was solid. When being pressed with the hands finger, the kiwi was felt solid but not hard. That was too soft usually has been rotten. The big measurement not the standard of the quality of the good kiwi. The feeling of the kiwi will be sweeter if being left ripe in the temperature of space.
The expensive price made the kiwi rare was consumed directly. But minimal, the kiwi could be added in various whims that really were enjoyed by your family. If his season, the kiwi really found it easy to be found with the price that was not too expensive. But if not the season, don't hope you found the kiwi in the supermarket.
The kiwi is usually processed into the pudding or the refreshing drink. In the presentation of food internationally, the kiwi more often was used as granis that also functioned as isian food that was served, like salad. It would be better if mengonsumsi the kiwi during still was fresh because kandungann his nutrient was not yet lost.
The fresh kiwi could be eaten directly by means of being cut off or spooned directly. Or also could be mixt in sereal, yogurt, the ice-cream, or sherbet. In the other serving like cake, pie and cream bavaria the kiwi increased appetite ate because of his colour that was fresh.
In the European area, the kiwi was often processed denagn mixed him in meat cooking, the poultry or the fish. Moreover often also was used in the production of sauce and soup.
Like generally the fruit, the most content in the kiwi was water that is approximately 83% of the weight. The other content that also often was the carbohydrate (15 gr), protein (1 gr), fat (0.4 gr), fibre (3.4 gr) and calorie (61 kkal), to every time 100 gram the kiwi.
The source kiwi of vitamin C and best potassium, moreover also contained magnesium, phosphorus, the iron, and vitamins of A. Kiwi produced vitamin C twice more of the sweet citrus fruits and lemons, until could be said, the kiwi could prevent bent arthritis.More detail.......
Jus Semangka
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After facing saturation, the work or the activity of the routine a day day, tasted appropriate for us to spoil himself with the serving of the drink of fresh juice:)
please refreshed your day with this appetising Watermelon Juice:)
The source: the Lisa Magazine
Ingredients:
600 gram the watermelon without the seed, minced
125 ml the sweet orange juice
125 ml the lemons orange juice
75 gram sugar kastor
150 gram strawberi fresh, cleaned, cracks
Cooking insructions:
1. It was mixed that the watermelon, the orange juice and sugar.
2. The blender through to soft.
3. Kept in the cooling cupboard through to really cold.
4. Put the crack strawberi.
5. Poured in glasses.
6. Served immediately.More detail.......
please refreshed your day with this appetising Watermelon Juice:)
The source: the Lisa Magazine
Ingredients:
600 gram the watermelon without the seed, minced
125 ml the sweet orange juice
125 ml the lemons orange juice
75 gram sugar kastor
150 gram strawberi fresh, cleaned, cracks
Cooking insructions:
1. It was mixed that the watermelon, the orange juice and sugar.
2. The blender through to soft.
3. Kept in the cooling cupboard through to really cold.
4. Put the crack strawberi.
5. Poured in glasses.
6. Served immediately.More detail.......
Vanilla Citrus Punch
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Fruit punch fresh this was guaranteed could ngilangin the hot feeling beraktivitas during the day. Agreed really loh for that liked the picnic, try this...
The source: Summer Cooking with Art Smith
Ingredients:
3 luxuriant orange juice glasses
1 citrus fruit was sliced
1 pineapple juice glass
1/4 orange juice glasses nipis
1/4 distillation glasses of lemons
1 stick vanilla
1 1/2 cold soda glasses
Cooking instructions:
1. It was mixed that all juice in the big forum.
2. The crack vanilla and put the seed vanilla in juice.
3. Put the slice of the citrus fruit and stirred in order to be mixt level.
4. Be closed and cool down in the refrigerator (minimal 2 hours).
5. Pour soda in the exact juice mixture before being presented.
6. Distributed in glasses and enjoyed fresh.More detail.......
The source: Summer Cooking with Art Smith
Ingredients:
3 luxuriant orange juice glasses
1 citrus fruit was sliced
1 pineapple juice glass
1/4 orange juice glasses nipis
1/4 distillation glasses of lemons
1 stick vanilla
1 1/2 cold soda glasses
Cooking instructions:
1. It was mixed that all juice in the big forum.
2. The crack vanilla and put the seed vanilla in juice.
3. Put the slice of the citrus fruit and stirred in order to be mixt level.
4. Be closed and cool down in the refrigerator (minimal 2 hours).
5. Pour soda in the exact juice mixture before being presented.
6. Distributed in glasses and enjoyed fresh.More detail.......
Es Pisang Hijau
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This was the typical serving from Makassar, this serving most was good if being enjoyed at the time of the hot weather
The source: the delicious Magazine sekejap
The estimate of Process Time: 45 menit
Presented To: 5 peoples
Ingredients:
40 gram rice flour
1/2 the teaspoon of salt
300 ml water
100 ml leaves water embroidered
3 drops of green dye
175 gram rice flour the king's
5 old bananas
red syrup
shaved ice
Sauce ingredients:
650 ml coconut milk
50 gram tepungh wheat
75 gram granulated sugar )
1 sheet of the pandanus leaves
1/4 the teaspoon of salt
Cooking instructions:
1. Stir rice flour, salt, water, leaves water embroidered, green dye then boiled while being stirred until boiled, adopted.
2. Add rice flour, stirred level then stirred again until pure (was not close). Reduce batter, mixed to bananas until being closed.
3. Bananas steam for 20 minutes. Adopted and eliminated.
4. Boil the sauce material until boiled, adopted then cool down.
5. Pieces of green bananas, poured sauce, shaved ice, and red syrup.More detail.......
The source: the delicious Magazine sekejap
The estimate of Process Time: 45 menit
Presented To: 5 peoples
Ingredients:
40 gram rice flour
1/2 the teaspoon of salt
300 ml water
100 ml leaves water embroidered
3 drops of green dye
175 gram rice flour the king's
5 old bananas
red syrup
shaved ice
Sauce ingredients:
650 ml coconut milk
50 gram tepungh wheat
75 gram granulated sugar )
1 sheet of the pandanus leaves
1/4 the teaspoon of salt
Cooking instructions:
1. Stir rice flour, salt, water, leaves water embroidered, green dye then boiled while being stirred until boiled, adopted.
2. Add rice flour, stirred level then stirred again until pure (was not close). Reduce batter, mixed to bananas until being closed.
3. Bananas steam for 20 minutes. Adopted and eliminated.
4. Boil the sauce material until boiled, adopted then cool down.
5. Pieces of green bananas, poured sauce, shaved ice, and red syrup.More detail.......
Martabak Manis
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he typical cake from Bangka this, possibly has become one of our favourites. Now please for personally come on
The source: http://www.resepmami.com/
Ingredients:
250 gram wheat flour
375 cc coconut milk, heated for a moment
150 gram granulated sugar
2 items of the egg
1 teaspoon gist/instant yeast
1/4 the teaspoon of baking soda
50 gram peanuts, sangrai, analysed, minced
50 gram the seed wijen, sangrai
15 gram granulated sugar
50 gram chocolate/meisjes 50 cc sweet condensed milk
Cooking instructions:
1. Put yeast into warm coconut milk, stirred until protracted and foaming, eliminated.
2. It was mixed that wheat flour and sugar, for the hole in the middle, then filled with the egg.
3. Stirred while pour into the solution to coconut milk until level and sugar mixed
4. Put baking soda, stirred came back, let around 15 minutes in the warm place.
5. Heat the wok, spread with margarine.
6. Pour batter, was waiting until rose.
7. Before his surface dried up scattered with some peanuts, wijen, granulated sugar, chocolate/meisjes, and sweet condensed milk.
8. The fold became 2, adopted.
9. Served warmMore detail.......
The source: http://www.resepmami.com/
Ingredients:
250 gram wheat flour
375 cc coconut milk, heated for a moment
150 gram granulated sugar
2 items of the egg
1 teaspoon gist/instant yeast
1/4 the teaspoon of baking soda
50 gram peanuts, sangrai, analysed, minced
50 gram the seed wijen, sangrai
15 gram granulated sugar
50 gram chocolate/meisjes 50 cc sweet condensed milk
Cooking instructions:
1. Put yeast into warm coconut milk, stirred until protracted and foaming, eliminated.
2. It was mixed that wheat flour and sugar, for the hole in the middle, then filled with the egg.
3. Stirred while pour into the solution to coconut milk until level and sugar mixed
4. Put baking soda, stirred came back, let around 15 minutes in the warm place.
5. Heat the wok, spread with margarine.
6. Pour batter, was waiting until rose.
7. Before his surface dried up scattered with some peanuts, wijen, granulated sugar, chocolate/meisjes, and sweet condensed milk.
8. The fold became 2, adopted.
9. Served warmMore detail.......
Tenteng Kacang
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Traditional snack, with the typical peanuts taste made this cake be enjoyed by many people
The source: the Delicious Sekejap Magazine
Ingredients:
250 gram peanuts sangrai, pounded rough
400 gram Daun Granulated Sugar bananas and plastic to wrap
Cooking instructions:
1.Boiled sugar on small fire until trickling.
2.After had hair, peanuts input, stirred.
3.Put batter on the bananas leaves while being formed oval.
4.After cold, the package with previous plastic served.More detail.......
The source: the Delicious Sekejap Magazine
Ingredients:
250 gram peanuts sangrai, pounded rough
400 gram Daun Granulated Sugar bananas and plastic to wrap
Cooking instructions:
1.Boiled sugar on small fire until trickling.
2.After had hair, peanuts input, stirred.
3.Put batter on the bananas leaves while being formed oval.
4.After cold, the package with previous plastic served.More detail.......
Kepiting Asam Pedas
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Crab meat has definitely become one of our favourites, this time was tried by us the variation of cooking of crab meat from the expert cooked us, Rudy Choiruddin
The source: Rudy Choiruddin
Ingredients:
3 very big crabs 4 cm lengkoas, bruised
4 rods of the leek, dirajang
2 citrus fruits nipis, took his water
1 stick of lemon grass
2 sheets of the citrus fruit leaves
500 ml water
1 tablespoon of fish soy sauce
1 teaspoon of salt
50 ml cooking oil
The spice that was refined:
12 red chillis
5 shallots
50 gram the white canary
Cooking instructions:
1. Boil the crab.
2. Open his coconut shell cleaned gills and the piece became 4 parts.
3. Boil water, put the spice that was refined, the crab and salt.
4. Stir-fry lengkoas, lemon grass and the citrus fruit leaves with cooking oil through to fragrant.
5. Put fish soy sauce and the leek, stir-fry for a moment, adopted.
6. Put tumisan in rebusan the crab.
7. Smaller fire as far as the spice absorbed.
8. Before being appointed put the orange juice.
9. Served warm.More detail.......
The source: Rudy Choiruddin
Ingredients:
3 very big crabs 4 cm lengkoas, bruised
4 rods of the leek, dirajang
2 citrus fruits nipis, took his water
1 stick of lemon grass
2 sheets of the citrus fruit leaves
500 ml water
1 tablespoon of fish soy sauce
1 teaspoon of salt
50 ml cooking oil
The spice that was refined:
12 red chillis
5 shallots
50 gram the white canary
Cooking instructions:
1. Boil the crab.
2. Open his coconut shell cleaned gills and the piece became 4 parts.
3. Boil water, put the spice that was refined, the crab and salt.
4. Stir-fry lengkoas, lemon grass and the citrus fruit leaves with cooking oil through to fragrant.
5. Put fish soy sauce and the leek, stir-fry for a moment, adopted.
6. Put tumisan in rebusan the crab.
7. Smaller fire as far as the spice absorbed.
8. Before being appointed put the orange juice.
9. Served warm.More detail.......
Soto Tangkar
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Really typical Betawi this had the fragrant aroma, that increased the spirit when dining
The source: the Selera Magazine
Presented To: 4 peoples
Ingredients:
2 litre water
500 gram ribs bones
250 gram undermined myopia
2 sheets of the bay leaf
1 stick of lemon grass, bruised
1/2 the item of the coconut, sangrai and refined
1 tamarind eye
8 belimbing wuluh, the crack became 2 parts
The spice that was refined:
1 teaspoon of coriander
1/2 the teaspoon of caraway seeds
8 items of candlenuts
3 red chillis
8 shallots
4 garlic fangs
1 turmeric knuckle
1 part of ginger
1 part lengkuas
1 teaspoon of palm sugar
adequate Salt
Cooking instructions:
1. Boil ribs bones and undermined myopia through to soft.
2. Stir-fry the fine spice through to fragrant.
3. Put the bay leaf and lemon grass, stirred level. Poured inside rebusan ribs bones.
4. Put the coconut sangrai, the star fruit wuluh and the tamarind.
5. Cooked through to ripe and broth congealed.
6. Adopted and served warm.More detail.......
The source: the Selera Magazine
Presented To: 4 peoples
Ingredients:
2 litre water
500 gram ribs bones
250 gram undermined myopia
2 sheets of the bay leaf
1 stick of lemon grass, bruised
1/2 the item of the coconut, sangrai and refined
1 tamarind eye
8 belimbing wuluh, the crack became 2 parts
The spice that was refined:
1 teaspoon of coriander
1/2 the teaspoon of caraway seeds
8 items of candlenuts
3 red chillis
8 shallots
4 garlic fangs
1 turmeric knuckle
1 part of ginger
1 part lengkuas
1 teaspoon of palm sugar
adequate Salt
Cooking instructions:
1. Boil ribs bones and undermined myopia through to soft.
2. Stir-fry the fine spice through to fragrant.
3. Put the bay leaf and lemon grass, stirred level. Poured inside rebusan ribs bones.
4. Put the coconut sangrai, the star fruit wuluh and the tamarind.
5. Cooked through to ripe and broth congealed.
6. Adopted and served warm.More detail.......
Udang Pedas
>
Prawns that were processed with this hot spice, very delicious. Moreover the method of processing him then really was easy and practical.
The source: Yasa Boga, 1999, Really Indonesia
Ingredients:
350 gram prawns that was the size, discarded his head
100 gram lokio that has been cleaned
15 eyes petai, the crack 2
1 the tablespoon of the orange juice nipis
2 tablespoons of oil, to stir-fry
the spice was refined:
100 gram the red chilli
1 tomato, minced
5 shallots
2 garlics
1 teaspoon of salt
Cooking instructions:
1. stir-fryed the fine spice until ripe, put prawns, lokio and petai. Stirred until completely ripe, guarded lest riped.
2. Before being appointed put the orange juice nipis.
3. served warmMore detail.......
The source: Yasa Boga, 1999, Really Indonesia
Ingredients:
350 gram prawns that was the size, discarded his head
100 gram lokio that has been cleaned
15 eyes petai, the crack 2
1 the tablespoon of the orange juice nipis
2 tablespoons of oil, to stir-fry
the spice was refined:
100 gram the red chilli
1 tomato, minced
5 shallots
2 garlics
1 teaspoon of salt
Cooking instructions:
1. stir-fryed the fine spice until ripe, put prawns, lokio and petai. Stirred until completely ripe, guarded lest riped.
2. Before being appointed put the orange juice nipis.
3. served warmMore detail.......
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