indonesian food

paste soup clear

2009-09-29T02:43:00.000-07:00

PASTA SOUP CLEAR

MATERIAL: Fish Broth

250 grams snapper
1 fruit onions chopped
1 leek sliced
1 stalk celery sliced
Grain peppercorns 5
1 liter of water

Contents:

12 medium-size shrimp
2 tablespoons cooking oil
2 garlic cloves crushed
5 cm ginger crushed
125 grams of pasta / angel hair, hard boiled
150 grams of peas
2 tsp salt
1 / 2 tsp pepper powder
2 tablespoons fish sauce / fish sauce
2 tablespoons lime juice
Toppings: chopped spring onion and coriander leaves

HOW TO MAKE:

1. Fish stock: fish cooked with onions, scallions, celery, pepper granules and water, after boiling and cooked fish lift and filtering.

2. Heat oil and saute garlic and ginger until fragrant, add to the broth and bring to a boil again.

3. Enter the shrimp, peas, cook until shrimp cooked, add salt and pepper powder, stir well, put the fish sauce and lime juice lift.

4. Prepare a bowl of pasta pieces of content with the fish and pour the gravy with stuffing, sprinkle with green onion and coriander leaves.

Serves 6

Butter chicken fried rice

2009-09-29T02:41:00.000-07:00

Butter chicken fried rice

Ingredients
1 rice bowl of white steamed rice
100 gr chicken
5 Shrimps, medium size
1 egg
2 Spoonful butter
3 shallots
1 clove garlic
salt and pepper to taste

Method
Slice chicken and Shrimps.
Fine chopped shallots and garlic.
Make omelette then slice it into pieces.
Heat butter then saute shallots and garlic till smells nice.
Add chicken and Shrimps, saute till the color changes.
Add rice, stir well.
Add salt and pepper, mix well.
Serve together with the slices of omelette on top.

Chicken rica rica

2009-09-29T02:37:00.000-07:00

Chickens rica rica

Materials
500 g chicken, potong2, wash, drain
1 orange juice, take the water
3 lime leaves
2 pandan leaves

10 cm lemon grass, crushed pieces of the surface sampe atow smell wafted
1 teaspoon salt
1 / 2 tsp sugar
4 spring onions, sliced thin
2 tablespoons vegetable oil for sauteing

Subtle seasoning
4 cloves garlic
10 pieces of red chilli
10 pieces of red chili, plus if you like

Process
1. Marinate the chicken with lime juice, allow 15 minutes, rinsed, drained
2. Saute onion until fragrant mera
3. Input subtle seasoning, stir until the older discolored
4. Add the lime leaves, lemon grass and pandan leaves, stirring
5. Inputs of water, salt, sugar, and chicken, stirring until the water lost over medium heat
6. Oven until chicken is tender and dry spices permeates, or use a pressure cooker for 15 minutes
7. Lift and serve

Notes
Recipes from Manado. Rica means chili. In addition to chicken, is also duck, fish, and
meat. A few rica-rica recipes using tomatoes to enhance their flavor without add spicy, although the original recipe does not use tomatoes at all.
Some recipes did not continue with the process of roasting chicken or cooking in a pressure cooker, just to spice su

Fish chips

2009-09-29T02:32:00.000-07:00

FISH CHIPS

Material:

• 1 / 2 pounds fish fillets (can also be replaced shrimp)

• 1 / 2 kg flour sago / tapioca

• 100 cc water

• 2 duck eggs

• Sugar to taste

• Salt to taste

How to make:

1. Washed in fish separated from the bone in steamed until cooked, then in finely crushed.

2. Combine flour sago / tapioca with water little by little, and enter a fish, duck eggs, sugar, and salt. Mix well.

3. For better results, roll the dough over and over until dull.

4. Long and flat shapes and then steamed until cooked dough, lift and chill for 1 night.

5. Thinly sliced and dry in the sun until completely dry. Ready in cooking.

Rendang Padang

2009-09-29T02:28:00.000-07:00

Rendang Padang

Material:
1 ½ pounds of beef
12 cups coconut milk from coconuts 3
Kandis acid 2 seeds
1 stalk lemongrass, crushed
Turmeric 1 bay leaves
2 lime leaves
Salt to taste

Blend:
1 ounce red chili
15 pieces red onion
6 cloves garlic
5 candle nut
2 cm ginger
3 cm laos (which need not be crushed, just in keprak only) only)
How to make:
Meat cut according to taste.
In the pan: boil coconut milk with spices are blended plus leaves and Kandis acid.
Stirring constantly, until thickened to santannya not broken. When it started out oil input
meat scraps
Stirring constantly and cook over medium heat. If you want to reduce the heat discolored. (In)

Tips:
A little extra for the recipes they will be (so much better, not on test):
1kg of meat, coconut milk 3 eggs made thicker, so that should be 1.5 kg of coconut 5.
Plus 3 bay leaves, lemon grass as well as for 2 plus a stem, plus the lime leaves into 4 pieces

Plus 2 tablespoons toasted coconut shavings that have been finely ground (to get out of oil) A little sugar, if liked
If you want to feel more full of spices, chilies, garlic & red allowed to add more
To be more pervasive seasonings, the meat should be used diungkep along with all the spices & leaves, after the water had dried coconut meat inputs milk, stirring constantly, until boiling. Reduce the heat and cook until bermiyak (black) with occasional stirring to prevent sticking & mature evenly. (red) With occasional stirring to prevent sticking & mature evenly.

therendang make coincidence that I also put a little sour Kandis, but it's not sour at all kok (times less the same taste and flavor santannya), because most kandisnya acid 2 or 3 seeds. People's words, the acid can also function as a Natural Preservative?
Sometimes there are people who say why if you can not cook rendang as Minang rendangnya black people. My mother said, so can a black rendang, the key should not use turmeric. If using saffron, let cook a little longer with any fire, rendang still look red (like Kalio). as Minang people. My mother said, so can a red rendang, the key should not use turmeric. If using saffron, let cook a little longer with any fire, rendang still look red.
So in order that the powder of oil more, coconut milk must also be a lot. Coconut extract for the rendang, the first lemon water should not be added once. Squeeze the coconut with a cloth / special Napkins, so that the coconut juiceout.

Family recipes, the main measure:
1 kg of meat, coconut 4 (if in Batam = 2kg), minced 1 ounce chili. The size of the right cuts of meat for rendang, 1 kg = 25-30 pieces, cut to the fiber so as not to quickly destroyed when cooked.
If you type the faster the meat soft, not too fast included, just in the mix with herbs to penetrate first and aged k / l 1 / 2 hours, just enter the coconut milk has dijerang out the oil.