7 To be loved husband Recipe (Indonesian cuisine) ~ World Food and Drink

Sunday, January 8, 2012

7 To be loved husband Recipe (Indonesian cuisine)

1. Empal Balado
Beef is part gandik / silver side / top side, sliced ​​meat fibers perpendicular to the thickness of approximately 1.5 cm
Materials ungkep:
Garlic, digeprek wrote, Lemongrass, crushed
Bay leaves, vinegar
Materials Balado:
Large red pepper
Salt, Sugar. Vinegar
How to make:
1. Boil until half cooked beef. Do not forget while discard the foam that floats on the water boiled.
2. Put all the ingredients ungkep. Then boiled until the meat is tender. Once soft, crushed meat but do not get too thin flat.
3. Fry a little while, do not let dry. Enough until you see brown spots on the meat.
4. Now make the material his Balado yes. Ulek the rough red peppers and red onion. Stir-fry (oil JNG banyak2 yes, because the chili it will also remove the oil) until fragrant and cooked (not too ripe, yes, because later cabainya not crunchy anymore). Enter the salt, sugar, and vinegar. Icip-icip whether it was already fitted. Insert meat. Stir until well blended. So deh. Good luck.

2. Hidden Eggs
5 hard-boiled eggs, peeled create scratches
350 gr minced meat
2 pieces of bread, soak water, wring it out
1 / 2 teaspoon nutmeg
1 teaspoon ground pepper
1 / 2 teaspoon salt
2 eggs, separate white and yellow
flour panir
1 small onion, chopped
1 piece of garlic, minced
3 tablespoons tomato sauce
1 tablespoon soy sauce
1 tablespoon margarine, for frying
200 cc of water / broth
salt and pepper according to taste
How to Treat:
1. Mix the minced meat, bread, nutmeg, pepper, salt, and egg yolks and stir well for a 5-6 section.
2. Wrap each egg with half the meat mixture. Roll in egg white, flour panir. Gorengsampai mature brown.
Saute onion and garlic until wilted, give the broth and other ingredients. Cook until quite thick. Serve with fried potatoes and steamed vegetables.
Portion size: 4 people
* 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
* 3 pieces of red pepper, thinly sliced ​​menyerong
* 4 pieces of red onion, thinly sliced
* 1 orange juice, take the water
* 3 tablespoons oil
How to make:
Sprinkle salt fish jambal / cork with boiling water, leave to cool, then wash and drain.
Heat oil over medium heat a lot, and enter the fish was salted, fried until cooked, remove and drain.
Heat oil in a recipe, and enter the red onion, saute until fragrant.
Add the red pepper, stir, stir-fry until wilted, reduce heat, and enter the already fried salted fish and lime juice, stir well, remove and serve.

3.Sate Milkfish
* 2 heads Milkfish @ 300 grams
* 1 tablespoon coconut Poya
* 50 ml thick coconut milk
* 3 tablespoons cooking oil for greasing
* 3 tablespoons cooking oil for sauteing
* 5 pieces of chopped red onion
* 3 cloves garlic fried
* 1 / 2 tbsp Coriander powder
* 1 / 2 tsp pepper
* 1 / 2 tsp Paste
* 2 sheets orange leaves
* 1 / 2 tsp salt
* Bamboo create sufficient flanking
How to make:
* Clean the milkfish, gills and feces through the gills (do not tear the belly of the fish).
* Then at one blow fish with a knife until the fish's back bruise, break the spines of fish in the tail and then pull the needles through the gill opening and grab the meat, discarding the fine thorns.
* Mix the fish with poya coconut meat, coconut milk, coriander, pepper and salt and mix until blended.
* Fry onion, garlic with used cooking oil until golden, then enter the shrimp continue to fry until browned, remove cooking oil and puree.
* Mix the dough milkfish meat, stir well.
* Insert the meat mixture into fish cavity Dalma skin until it resembles a fish through the gills of fish originally, did in the second fish.
* Pinchers fish from head to tail and then coat the fish skin with cooking oil and salt, wrap in leaves.
* Grill the fish until cooked brown.
* Serve with chilli sauce and salad
4. Milkfish Seasonings Bali
Materials I:
* 500 g milkfish cleaned
* 250 ml of oil for frying
* 50 ml oil for sauteing
* 2 tomatoes divided into 8 sections
* 2 tablespoons soy sauce
Materials II:
* 1 tbsp coriander
* 3 cm turmeric old
* 2 cloves garlic
* 1 teaspoon salt
* 50 ml of water
Spices that are:
* 10 pieces of red chillies
* 5 pieces of red onion
* 3 cloves white bawng
* 3 cm ginger
* 4 grains of nutmeg
How to Make:
* Marinate the fish with the material II let stand 15 minutes, then fry in hot oil until browned being
* Saute the mashed until fragrant then put tomatoes, soy sauce and 100 ml of water and the crushed tomatoes and cook until slightly reduced water
* Enter the fish seasoning and cook until absorbed. Remove from heat.
* To reduce the smell of earth in milkfish, milkfish soak that have been cut into pieces with turmeric and salt water for a long time (1 hour)

5. Ayam Bakar Padang
* 1 whole Chicken cut in four parts
* 1 stick cinnamon
* 3 seeds Cloves
* 5 sheets orange leaves
* 1 / 2 sheet Leaf turmeric
* 2 stalks Lemongrass
* 3 tablespoons cooking oil
* 500 ml coconut milk is kentalnya
* 100 ml thick coconut milk
Spices that are:
* 4 red chilies
* 3 cloves garlic
* 4 pieces of red onion
* 1 / 2 tbsp Coriander
* 1 / 2 tsp Anise
* 1 / 2 tsp Cumin
* 1 / 2 tsp pepper
* 2 cm Ginger
* 2 cm Galangal
* 3 cm turmeric
* 3 seeds Pecan
How to make:
* Saute the mashed with cooking oil and cinnamon, clove, lime leaves, turmeric leaves and leaves of lemon grass until fragrant and cooked.
* Add chicken, stir-fried with spices until half-cooked chicken.
* Add the thin coconut milk, reduce heat, and cook until sauce is low.
* Add the thick coconut milk and cook again until the sauce begins to dry, cool lift.
* After a cold coat the entire surface of chicken with remaining sauce and then grilled until slightly dry yellowish.
* Serve.

6. Chicken Fried Kalasan
* 1 chicken
* 500 cc of coconut water
* 1 / 2 teaspoon baking soda
* 4 cloves garlic, crushed
* Salt
* Cooking oil
How to Make:
* Clean the chicken and split into two.
* Boil chicken with coconut milk, baking soda, garlic and salt until tender and water dries.
* Heat oil and fry chicken until golden brown color, remove from heat.

7. Fu Yung Hai
Material (A):
* 5 Point Chicken Eggs
* 250 gram of boiled crab meat
* Â ½ cans Doperwten (canned beans)
* 1 large leek stems.
* Salt, Pepper and Seasonings to taste cuisine.
Sauce Ingredients (B):
* Tomato Sauce to taste
* 3 cloves garlic
* Â ½ Teaspoon pepper
* 1 tablespoon granulated sugar
* 1 Teaspoon of salt
* Seasonings to taste cuisine
* Wheat starch which has been mixed a little water.
* Water slightly
How To Make (A):
1. Whisk the eggs which have been mixed salt, pepper and flavoring dishes.
2. Mix the boiled crab meat, onion unhampered which has been cut thin - thinner into the beaten eggs until blended.
3. Scrambled in a skillet with hot oil, while turned upside down until cooked and then put on the plate.
How to Make Sauce (B):
1. Saute garlic with a little oil until golden, then enter the tomato sauce to taste.
2. Put Salt, Pepper, Sugar and flavoring food.
3. Dissolve the cornflour with a little water (as a thickener), enter into the pan and wait until boiling.
4. Then Doperwten have ditiris, inserted into the wok and stir briefly then lifted and poured over the egg omelet.


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