Ingredient wrap (bread skin)
200 gr whole-wheat
11 gr permifan
100 ml nail warm water
1 1/2 oil tablespoon olive or frying oil
Salt sufficient
Extra whole-wheat for bread batter
Manner makes wrap:
1. Prepare concave formed place then inserts whole-wheat with made hole form menengahnya, insert warm water yg beforehand mixed with fermipan, salt and oil olive or frying oil, uleni until batter be flat and can be formed to be bread. If in course of pengulenan still sticky must be added a little whole-wheat so that easy batter at form, cover with moist cloth and casts.
Ingredient abon:
2 chicken thighs
1 coriander seed tablespoon
3 garlic cloves, refined
2 onion cloves, refined
4 sheets of orange leaf
1 lime or lemon, taken the water
1 black pepper teaspoon
1 water litre
1 white pepper teaspoon
Java sugar, sufficient
Salt, sufficient
Completion:
Salada
Paprika red
Paprika green
Basil leaf
Mayonase
Chutney sauce
Manner makes abon:
1. Boiled water then insert chicken thigh, coriander, salt, sugar, orange leaf, black pepper and white pepper, ripe during 20 minutes, after ripe take the meat, cast aside.
2. Prepare soft flavor for makes abon, with wear bwg red, bwg white, black pepper and coriander, refined all.
3. Heat oil tumis soft flavor up to fragrant then inserted chicken a while ago, mixe with flat then ripe until chicken rather dry. Mix chicken with java sugar, black pepper, salt and lime distillation water or lemon. Ripe until ripe and mengering.
4. Take batter from wrap and formed flat round, put dlm flat frying pan meagrely oil, ripe until be bread, cast aside:
5. Prepare wrap yg readymade a while ago then depth was putted into abon, salada, parika green and red, basil leaf, mayonase and chutney sauce then closed by folded or rolled.
Sunday, March 1, 2009
Balinese flavor chicken
Ingredients
- 1 chicken is cut 20 parts
- 1 cm alpine galanga menggeprak
- 2 sheets of greetings
- 3 sheets of orange leaf
- 2 tomatoes each cut 8 parts
- 2 sdm sweet soybean sauce
Flavor that refined:
- 7 red pepper
- 5 onion
- 4 garlic cloves
- 2 cm ginger
- 3 candlenut grains
- 1/2 sdt asi that fried
Manner makes:
- chicken that cut and cleaned given salt,
- hush a moment, fried halfdone, cast aside.
- tumis flavor that refined up to fragrant,
- insert alpine galanga, greetings, orange leaf, tomato and sweet soybean sauce.
- insert chicken that fried,
- ripe up to up to crashed tomato and flavor penetrates into chicken,
- ready serve.
Balinese flavor fried chicken
Ingredient:
- 1 tail (1kg) chicken.
- 1 sdm orange juice nipis.
- 1 sdt salt.
- 5 sdm myk fried, for menumis.
- 8 lbr orange leaf.
- 3 btg serai, contuse.
- 3 sdm sweet soybean sauce.
- 1 sdm sour water.
Flavor is refined:
- 150 g red pepper.
- 12 btr onion.
- 6 garlic cloves.
- 3 cm ginger.
- 2 sdt asi.
- 1 sdt salt.
- 4 sdt demerara.
Manner makes:
- slit chicken soes 4-6 part.
- smear orange juice nipis and salt.
- cast aside +/- 15 minutes.
- heat frying oil,
- tumis soft flavor,
- insert orange leaf and serai.
- stir up to fragrant,
- insert soybean sauce mais and sour water.
- insert chicken cut.
- after stiff chicken, enclosing frying pan,
- minimize the fire.
- ripe then up to ripe chicken and the flavor penetrates.
- ready presented.
- 1 chicken is cut 20 parts
- 1 cm alpine galanga menggeprak
- 2 sheets of greetings
- 3 sheets of orange leaf
- 2 tomatoes each cut 8 parts
- 2 sdm sweet soybean sauce
Flavor that refined:
- 7 red pepper
- 5 onion
- 4 garlic cloves
- 2 cm ginger
- 3 candlenut grains
- 1/2 sdt asi that fried
Manner makes:
- chicken that cut and cleaned given salt,
- hush a moment, fried halfdone, cast aside.
- tumis flavor that refined up to fragrant,
- insert alpine galanga, greetings, orange leaf, tomato and sweet soybean sauce.
- insert chicken that fried,
- ripe up to up to crashed tomato and flavor penetrates into chicken,
- ready serve.
Balinese flavor fried chicken
Ingredient:
- 1 tail (1kg) chicken.
- 1 sdm orange juice nipis.
- 1 sdt salt.
- 5 sdm myk fried, for menumis.
- 8 lbr orange leaf.
- 3 btg serai, contuse.
- 3 sdm sweet soybean sauce.
- 1 sdm sour water.
Flavor is refined:
- 150 g red pepper.
- 12 btr onion.
- 6 garlic cloves.
- 3 cm ginger.
- 2 sdt asi.
- 1 sdt salt.
- 4 sdt demerara.
Manner makes:
- slit chicken soes 4-6 part.
- smear orange juice nipis and salt.
- cast aside +/- 15 minutes.
- heat frying oil,
- tumis soft flavor,
- insert orange leaf and serai.
- stir up to fragrant,
- insert soybean sauce mais and sour water.
- insert chicken cut.
- after stiff chicken, enclosing frying pan,
- minimize the fire.
- ripe then up to ripe chicken and the flavor penetrates.
- ready presented.
Fried chicken kalasan
Ingredient:
- 1 chicken
- 500 cc coconut milk
- 1/2 cake soda teaspoon
- 4 garlic cloves,
Refined
- frying oil salt
Manner makes it:
- clean chicken and slit to be two.
- boil chicken with coconut milk, cake soda, garlic and salt until soft
- and the water mengering.
- heat oil and
- fried chicken until yellow the colour kecoklatan,
- lift.
- 1 chicken
- 500 cc coconut milk
- 1/2 cake soda teaspoon
- 4 garlic cloves,
Refined
- frying oil salt
Manner makes it:
- clean chicken and slit to be two.
- boil chicken with coconut milk, cake soda, garlic and salt until soft
- and the water mengering.
- heat oil and
- fried chicken until yellow the colour kecoklatan,
- lift.
Fried chicken kalasan dry
Ingredient:
- 1 wt chicken
- 500 gram divided
- 2 parts
- 2 sheets of greetings leaf
- 1 stick serai
- 1 sdm munjung sago flour
- 1/2 sdt baking powder
- 1/2 sdm salt
- 500 ml plain water
- 400 ml frying oil
Flavor that refined:
- 7 garlic cloves
- 7 candlenut cloves
- 3 cm turmeric
- 1 sdm coriander
Manner makes:
- mix all ingredients and flavor
- then ungkep up to water is 200 ml with little fire.
- lift
- chicken hushes up to cold,
- then boiled broth remainder up to boil
- then insert sago flour that melted with 3 sdm water
- stir up to coagulate,
- lift and make cool,
- add baking powder,
- stir flat.
- fried chicken with frying oil up to kecoklatan
- then lift.
- fried broth that thickened up to be keringan
- then lift,
- put above fried chicken.
- serve.
- 1 wt chicken
- 500 gram divided
- 2 parts
- 2 sheets of greetings leaf
- 1 stick serai
- 1 sdm munjung sago flour
- 1/2 sdt baking powder
- 1/2 sdm salt
- 500 ml plain water
- 400 ml frying oil
Flavor that refined:
- 7 garlic cloves
- 7 candlenut cloves
- 3 cm turmeric
- 1 sdm coriander
Manner makes:
- mix all ingredients and flavor
- then ungkep up to water is 200 ml with little fire.
- lift
- chicken hushes up to cold,
- then boiled broth remainder up to boil
- then insert sago flour that melted with 3 sdm water
- stir up to coagulate,
- lift and make cool,
- add baking powder,
- stir flat.
- fried chicken with frying oil up to kecoklatan
- then lift.
- fried broth that thickened up to be keringan
- then lift,
- put above fried chicken.
- serve.
Fried chicken mbok berek
Ingredient:
- 1 chicken yg fat and young
- 8 onion
- 3 garlic cloves
- 1 sort of ginger thumb
- 4 sheets of greetings leaf
- salt sufficient
- oil coconut milk for fry
Manner makes it:
- chicken after cleaned to splitted two.
- put at frying pan,
- spice with bumbu-2 (2 onion kinds and salt) yg threshed soft.
- sort of ginger is striken until broken,
- greetings is let intact. Decant coconut milk,
- enclosing the frying pan,
- boil with big fire.
- if boil the fire has been lessened.
- boil until soft the chicken.
- then fried with oil sweltry.
- 1 chicken yg fat and young
- 8 onion
- 3 garlic cloves
- 1 sort of ginger thumb
- 4 sheets of greetings leaf
- salt sufficient
- oil coconut milk for fry
Manner makes it:
- chicken after cleaned to splitted two.
- put at frying pan,
- spice with bumbu-2 (2 onion kinds and salt) yg threshed soft.
- sort of ginger is striken until broken,
- greetings is let intact. Decant coconut milk,
- enclosing the frying pan,
- boil with big fire.
- if boil the fire has been lessened.
- boil until soft the chicken.
- then fried with oil sweltry.
Fried chicken mbok berek ii
Ingredient:
- 1 chicken, clean to cut in two
- 8 onion grains,
- 3 garlic cloves (pound soft with salt sufficient)
- 1 alpine galanga thumb, contuse
- 4 sheets of greetings leaf
- coconut milk from 1/2 frying oil coconut grain sufficient
Manner makes it:
- put chicken in pan,
- spice with soft flavor,
- greetings leaf alpine galanga and decant coconut milk.
- ripe with big fire until boils,
- afterwards minimize the fire,
- ripe up to soft chicken.
- lift.
- fried chicken in oil yg sweltry.
- serve.
- 1 chicken, clean to cut in two
- 8 onion grains,
- 3 garlic cloves (pound soft with salt sufficient)
- 1 alpine galanga thumb, contuse
- 4 sheets of greetings leaf
- coconut milk from 1/2 frying oil coconut grain sufficient
Manner makes it:
- put chicken in pan,
- spice with soft flavor,
- greetings leaf alpine galanga and decant coconut milk.
- ripe with big fire until boils,
- afterwards minimize the fire,
- ripe up to soft chicken.
- lift.
- fried chicken in oil yg sweltry.
- serve.
Butter fried chicken
Ingredients:
- 1 chicken saws up (35 part)s
- 2 sdm salty soybean sauce
- 2 sdm english sauce
- 2 sdm ang chiu (china arrack)
- 10 fruit lokio splitted 2 parts
- 7 sdm sweet soybean sauce
- 3 lemon oranges is splitted 2 parts
- 3 sdm butter
- 1/2 sdt powder pepper
- 1/2 onion fruit bombai merajang
- 4 garlic cloves is chopped
- salt sufficient
Manner makes:
- smear chicken with one salty soybean sauce tablespoon,
- one salt teaspoon,
- one english soybean sauce tablespoon,
- hush during 15 minutes.
- fried chicken up to kecoklatan,
- cast aside.
- tumis garlic and
- onion bombai with butter up to fragrant.
- mix to grow into one, english sauce, sweet soybean sauce, salty soybean sauce and angchiu.
- pour sauce mixture into
- tumisan onion,
- insert lokio, chicken, lemon orange juice alongs with lemon peel and pepper.
- go on menumis up to flavor absorbs into chicken,
- present.
- 1 chicken saws up (35 part)s
- 2 sdm salty soybean sauce
- 2 sdm english sauce
- 2 sdm ang chiu (china arrack)
- 10 fruit lokio splitted 2 parts
- 7 sdm sweet soybean sauce
- 3 lemon oranges is splitted 2 parts
- 3 sdm butter
- 1/2 sdt powder pepper
- 1/2 onion fruit bombai merajang
- 4 garlic cloves is chopped
- salt sufficient
Manner makes:
- smear chicken with one salty soybean sauce tablespoon,
- one salt teaspoon,
- one english soybean sauce tablespoon,
- hush during 15 minutes.
- fried chicken up to kecoklatan,
- cast aside.
- tumis garlic and
- onion bombai with butter up to fragrant.
- mix to grow into one, english sauce, sweet soybean sauce, salty soybean sauce and angchiu.
- pour sauce mixture into
- tumisan onion,
- insert lokio, chicken, lemon orange juice alongs with lemon peel and pepper.
- go on menumis up to flavor absorbs into chicken,
- present.
Chicken pop recipe
Ingredient:
- garlic
- ginger
- pepper
- salt
- coriander
- greetings leaf
- orange leaf
- sereh
- galingale
- butter
- monosodium glutamate
- coconut milk
Manner makes:
- boil all ingredients above with chicken until ripe. . .
- then fried chicken in water mixture, oil and butter.
- garlic
- ginger
- pepper
- salt
- coriander
- greetings leaf
- orange leaf
- sereh
- galingale
- butter
- monosodium glutamate
- coconut milk
Manner makes:
- boil all ingredients above with chicken until ripe. . .
- then fried chicken in water mixture, oil and butter.
Chicken noodle
Ingredient:
- 1/2 kg chicken noodle (ready bought at market)
- 100 ml chicken oil
- 100 ml salty soybean sauce
- 300 gr chicken meat is boiled and cut box
- 3 sdm sweet soybean sauce
- 2 sdm soybean sauce ingris
- 2 onion leaves merajang caisin,
- penyedap and fried onion sufficient.
Flavor that refined:
- 3 garlic cloves
- 5 onion
- 1 sdt coriander
- 3 cm turmeric
- 3 cm ginger
- 4 candlenut grains
Broth ingredient:
- 2 water litres
- 1/2 kg chicken bone
- 1 sdt salt
- 1/2 sdt powder pepper
Manner makes:
- broth: water is boiled up to boil, insert chicken bone,
- boiled with little fire up to broth beraroma fragrant.
- add powder pepper and salt.
- tumis flavor that refined up to fragrant and ripe,
- insert chicken, tumis up to flavor absorbs into chicken,
- add penyedap, tumis a moment, lift, cast aside.
- insert 2 sdm chicken oil into cup,
- 1/4 sdt penyedap. Boiled noodle and caisin that merajang up to ripe,
- lift and put in cup that content with flavor,
- insert chicken 2 sdm.
- spre fried onion and onion leaf that merajang.
Note:
- chicken noodle delicacy key is on the chicken oil.
Manner makes:
- take chicken skin and the fat,
- heat with little fire on wok,
- add 2 garlic cloves menggeprak,
- heat up to entire oils out from skin and chicken fat, oil ready for used.
- 1/2 kg chicken noodle (ready bought at market)
- 100 ml chicken oil
- 100 ml salty soybean sauce
- 300 gr chicken meat is boiled and cut box
- 3 sdm sweet soybean sauce
- 2 sdm soybean sauce ingris
- 2 onion leaves merajang caisin,
- penyedap and fried onion sufficient.
Flavor that refined:
- 3 garlic cloves
- 5 onion
- 1 sdt coriander
- 3 cm turmeric
- 3 cm ginger
- 4 candlenut grains
Broth ingredient:
- 2 water litres
- 1/2 kg chicken bone
- 1 sdt salt
- 1/2 sdt powder pepper
Manner makes:
- broth: water is boiled up to boil, insert chicken bone,
- boiled with little fire up to broth beraroma fragrant.
- add powder pepper and salt.
- tumis flavor that refined up to fragrant and ripe,
- insert chicken, tumis up to flavor absorbs into chicken,
- add penyedap, tumis a moment, lift, cast aside.
- insert 2 sdm chicken oil into cup,
- 1/4 sdt penyedap. Boiled noodle and caisin that merajang up to ripe,
- lift and put in cup that content with flavor,
- insert chicken 2 sdm.
- spre fried onion and onion leaf that merajang.
Note:
- chicken noodle delicacy key is on the chicken oil.
Manner makes:
- take chicken skin and the fat,
- heat with little fire on wok,
- add 2 garlic cloves menggeprak,
- heat up to entire oils out from skin and chicken fat, oil ready for used.
Paru dry fried
Ingredients:
- 1 1/2 kg paru cow
- 1500 ml water
- 1 sdm salt
- to boil oil to fry sufficient.
Flavor that refined:
- 5 garlic cloves
- 3 cm turmeric
- 1 sdm coriander
- 2 cm alpine galanga
- 1 sdt salt 200 ml water to dissolve
Manner makes:
- boiled paru with 1500 ml water and salt up to paru soft.
- make cool paru then cut thin.
- dissolve flavor with water,
- insert cut paru into flavor solution up to mixed flat.
- fried paru in oil not yet so hot up to paru dry,
- do up to finished.
- 1 1/2 kg paru cow
- 1500 ml water
- 1 sdm salt
- to boil oil to fry sufficient.
Flavor that refined:
- 5 garlic cloves
- 3 cm turmeric
- 1 sdm coriander
- 2 cm alpine galanga
- 1 sdt salt 200 ml water to dissolve
Manner makes:
- boiled paru with 1500 ml water and salt up to paru soft.
- make cool paru then cut thin.
- dissolve flavor with water,
- insert cut paru into flavor solution up to mixed flat.
- fried paru in oil not yet so hot up to paru dry,
- do up to finished.
Chicken stomach
Ingredients
- 300 g whole-wheat
- 1 sdt instant yeast
- 100 g tape rice/cassava
- 1/8 sdt cake soda
- 2 egg yolk grains
- 1 protein grain
- 200 ml water
- 80 g sand sugar
- 1/2 sdt salt
- 1/8 sdt vanili
- 300 ml frying oil
Manner makes:
- uleni all ingredients except sugar up to soft batter and soft
- insert sugar, stir up to flat hush during 20-25 minute
- stir to return up to batter not frothy
- is heating frying oil with fire
- insert batter in trilateral plastic pocket, the end scissors up to perforated
- then make circle likes remedy against nat above banana leaf
- then is inserting into frying oil heat
- next the banana leaf,
- fried up to kecoklatan lift then leak and
- serve
- 300 g whole-wheat
- 1 sdt instant yeast
- 100 g tape rice/cassava
- 1/8 sdt cake soda
- 2 egg yolk grains
- 1 protein grain
- 200 ml water
- 80 g sand sugar
- 1/2 sdt salt
- 1/8 sdt vanili
- 300 ml frying oil
Manner makes:
- uleni all ingredients except sugar up to soft batter and soft
- insert sugar, stir up to flat hush during 20-25 minute
- stir to return up to batter not frothy
- is heating frying oil with fire
- insert batter in trilateral plastic pocket, the end scissors up to perforated
- then make circle likes remedy against nat above banana leaf
- then is inserting into frying oil heat
- next the banana leaf,
- fried up to kecoklatan lift then leak and
- serve
Rendang
Ingredients:
- 1 kg meat has outside cut as thick as finger
- 3 coconut milk litres from
- 3 green coconuts is not peeled skin ari
- 2 sheets of turmeric leaf
- 3 sheets of orange leaf
Flavor that refined:
- 150 gr red pepper is throwed away the seed
- 100 gr ginger
- 6 cm alpine galanga
- 100 gr onion
- 3 cm turmeric
Manner makes:
- mix all ingredients then boiled in pan with little fire.
- let up to coconut milk lives 1/4 part.
- stir slow so that not burnt until coconut milk mengering.
- 1 kg meat has outside cut as thick as finger
- 3 coconut milk litres from
- 3 green coconuts is not peeled skin ari
- 2 sheets of turmeric leaf
- 3 sheets of orange leaf
Flavor that refined:
- 150 gr red pepper is throwed away the seed
- 100 gr ginger
- 6 cm alpine galanga
- 100 gr onion
- 3 cm turmeric
Manner makes:
- mix all ingredients then boiled in pan with little fire.
- let up to coconut milk lives 1/4 part.
- stir slow so that not burnt until coconut milk mengering.
Chicken pulls bone
Ingredients and flavor
- 1 chicken enough old
- 25 gr meat mills
- 4 sheets of bread bargains at soak in 2 glasses of hot milk star fruit
- 5 egg grains
- 50 gr fried onion
- ½ nutmeg powder tablespoon
- pepper and salt sufficient
- 4 sausages
- cheese sufficient
Sauce ingredient
- 300 cc chicken broth
- 3 ripe tomatoes
- 3 maize tablespoon
- 1 tomato sauce tablespoon
- salt and pepper sufficient
Manner makes
- wash chicken until clean
- cut foot part, neck and the head
- then skin chicken from neck base to stomach
- discharge slowly reach back
- baigan thigh under and wing doesn't join in at skin
- dissociate chicken from the bone
- take as much as 200 gr then mill
- make contents batter with mix chicken mills, pepper salt and fried onion, also bread that soaked, stir up to flat
- unfold chicken skin, then put half contents batter
- then put sausage and cheese, enclosing again with contents batter
- sew chicken skin up to formed chicken intact
- steam during one clock
- every 10 minutes tusuk-tusuk chicken with palm leaf rib
- after cold, fried chicken in oil enough so that unnecessary turned
- can also at previous waist be wrapped up with alumunium foil
- meanwhile make the sauce, boiled tomato up to crashed
- filter tomato that still remainder joins in also pulverizinged
- ripe grow into one tomato, chicken broth, maize, tomato sauce, salt and pepper up to boil
- 1 chicken enough old
- 25 gr meat mills
- 4 sheets of bread bargains at soak in 2 glasses of hot milk star fruit
- 5 egg grains
- 50 gr fried onion
- ½ nutmeg powder tablespoon
- pepper and salt sufficient
- 4 sausages
- cheese sufficient
Sauce ingredient
- 300 cc chicken broth
- 3 ripe tomatoes
- 3 maize tablespoon
- 1 tomato sauce tablespoon
- salt and pepper sufficient
Manner makes
- wash chicken until clean
- cut foot part, neck and the head
- then skin chicken from neck base to stomach
- discharge slowly reach back
- baigan thigh under and wing doesn't join in at skin
- dissociate chicken from the bone
- take as much as 200 gr then mill
- make contents batter with mix chicken mills, pepper salt and fried onion, also bread that soaked, stir up to flat
- unfold chicken skin, then put half contents batter
- then put sausage and cheese, enclosing again with contents batter
- sew chicken skin up to formed chicken intact
- steam during one clock
- every 10 minutes tusuk-tusuk chicken with palm leaf rib
- after cold, fried chicken in oil enough so that unnecessary turned
- can also at previous waist be wrapped up with alumunium foil
- meanwhile make the sauce, boiled tomato up to crashed
- filter tomato that still remainder joins in also pulverizinged
- ripe grow into one tomato, chicken broth, maize, tomato sauce, salt and pepper up to boil
Rendang chicken
Ingredient:
- 1 ½ chicken kilogram, don't under age
- 12 glasses of coconut milk from 3 coconut grains
- 2 seed sour kandis
- 1 stick serai, contuse
- 1 sheet of turmeric leaf
- 2 sheets of lemon leaf
- salt sufficient
Attenuate:
- 1 ounce red pepper
- 15 onion
- 6 garlic cloves
- 5 candlenuts
- 2 cm ginger
- 3 cm galingale (this is unnecessary is refined, enough at keprak)
Manner makes:
- chicken mempotong-potong. Except back part, parts other
- best coiled with cotton thread so that doesn't loose the meat
Moment cooked in frying pan:
- boiled coconut milk with flavors that refined plus leaves and sour kandis.
- stir then until coagulate so that the coconut milk not broken. If begin
- out chicken cuts input oil
- is stirring then and being cooked with fire.
- if want to blackened, minimize the fire.
- 1 ½ chicken kilogram, don't under age
- 12 glasses of coconut milk from 3 coconut grains
- 2 seed sour kandis
- 1 stick serai, contuse
- 1 sheet of turmeric leaf
- 2 sheets of lemon leaf
- salt sufficient
Attenuate:
- 1 ounce red pepper
- 15 onion
- 6 garlic cloves
- 5 candlenuts
- 2 cm ginger
- 3 cm galingale (this is unnecessary is refined, enough at keprak)
Manner makes:
- chicken mempotong-potong. Except back part, parts other
- best coiled with cotton thread so that doesn't loose the meat
Moment cooked in frying pan:
- boiled coconut milk with flavors that refined plus leaves and sour kandis.
- stir then until coagulate so that the coconut milk not broken. If begin
- out chicken cuts input oil
- is stirring then and being cooked with fire.
- if want to blackened, minimize the fire.
Shrimp pancet lado
My ingredient
- 800 gr shrimp pancet
- 1 sdt sand sugar
- 1 lime is taken the water
- salt sufficient
Ingredient ii
- 3 garlic cloves is refined
- 1 sdt salt 50 ml water
Flavor is refined:
- 20 red pepper is throwed away the seed
- 2 tomatoes
- 7 onion
- 1 sdt salt
Manner makes:
- clean shrimp and slit the back
- then wash orange and salt up to clean.
- insert shrimp and mix to ingredient ii, stir flat.
- hush during 10 fried minutes up to ripe.
- tumis flavor that refined up to fragrant and ripe.
- insert sand sugar
- then shrimp (ingredient ii) and
- add 50 ml ripe water up to flavor penetrates at shrimp.
- lift and present.
Tip choose shrimp pancet lado:
- look for fresh shrimp,
- skin doesn't abr,
- head stills strong menempel membadan and the foot still hard and strong.
- throw away black string mempunggung shrimp,
- beside to influence also poisoned cause.
- 800 gr shrimp pancet
- 1 sdt sand sugar
- 1 lime is taken the water
- salt sufficient
Ingredient ii
- 3 garlic cloves is refined
- 1 sdt salt 50 ml water
Flavor is refined:
- 20 red pepper is throwed away the seed
- 2 tomatoes
- 7 onion
- 1 sdt salt
Manner makes:
- clean shrimp and slit the back
- then wash orange and salt up to clean.
- insert shrimp and mix to ingredient ii, stir flat.
- hush during 10 fried minutes up to ripe.
- tumis flavor that refined up to fragrant and ripe.
- insert sand sugar
- then shrimp (ingredient ii) and
- add 50 ml ripe water up to flavor penetrates at shrimp.
- lift and present.
Tip choose shrimp pancet lado:
- look for fresh shrimp,
- skin doesn't abr,
- head stills strong menempel membadan and the foot still hard and strong.
- throw away black string mempunggung shrimp,
- beside to influence also poisoned cause.
Balado ray fish
Ingredients and flavor
250 gr ray fish
150 gr red chilli
½ sand sugar tablespoon
2 frying oil tablespoon
Manner makes
- fish is cut little then fried
- chilli, onion, milled coarse, then fried. Add sugar
- insert fish fry, direct lifted from fire
250 gr ray fish
150 gr red chilli
½ sand sugar tablespoon
2 frying oil tablespoon
Manner makes
- fish is cut little then fried
- chilli, onion, milled coarse, then fried. Add sugar
- insert fish fry, direct lifted from fire
Sauce grilled duck rujak
My ingredients
2 cut (720 gr) duck breasts
1 salt teaspoon
½ powder pepper teaspoon
1 olive tablespoon or vegetable oil
Ingredient ingredient rujak ii
25 gr olive
1 vinegar tablespoon
3 palm sugar tablespoon
1 tablespoon
Tamarind water
1 teaspoon mustard
1 garlic clove (attenuate)s
½ powder pepper teaspoon
50 gr peanut peels (sangrai and chop soft)
Completion and decoration
150 gr pineapple that clean (chop coarse)
75 gr jambu water (cuts little dice form)
75 gr cucumber (cuts little dice form)
10 gr papaya (cuts little dice form)
100 gr kropsla / salad bokor
200 gr water salad (picks)
50 gr tomato, throw away the seed and chop
50 gr radish, slice thin
25 gr lokio, cut to pieces
Manner makes
- dissociate duck breast, lift the bone
- cut lengthwise duck meat is two parts
- taburi and smear duck breast with salt and powder pepper until flat
- put duck breast in pingan heatresistant
- penggang in hot oven bersuhu
2 cut (720 gr) duck breasts
1 salt teaspoon
½ powder pepper teaspoon
1 olive tablespoon or vegetable oil
Ingredient ingredient rujak ii
25 gr olive
1 vinegar tablespoon
3 palm sugar tablespoon
1 tablespoon
Tamarind water
1 teaspoon mustard
1 garlic clove (attenuate)s
½ powder pepper teaspoon
50 gr peanut peels (sangrai and chop soft)
Completion and decoration
150 gr pineapple that clean (chop coarse)
75 gr jambu water (cuts little dice form)
75 gr cucumber (cuts little dice form)
10 gr papaya (cuts little dice form)
100 gr kropsla / salad bokor
200 gr water salad (picks)
50 gr tomato, throw away the seed and chop
50 gr radish, slice thin
25 gr lokio, cut to pieces
Manner makes
- dissociate duck breast, lift the bone
- cut lengthwise duck meat is two parts
- taburi and smear duck breast with salt and powder pepper until flat
- put duck breast in pingan heatresistant
- penggang in hot oven bersuhu
Chicken cah green chilli
Ingredients and flavor
- 5 onion grains, refined
- 2 onion leaf stalks, cut as wide as 1 cm
- 4 green chillis, cut box as wide as 1 cm
- 2 red chillis, sliced sloping as wide as ½ cm
- 2 chicken breasts that separated from the bone then cut 2 x 2 cm
- 2 oyster sauce tablespoon
- 2 salty soybean sauce tablespoon
- 2 english soybean sauce tablespoon
- 2 sweet soybean sauce tablespoon
- water sufficient
- oil to menumis
Manner makes
- tumis onion in oil while stirred up up to fragrant
- then insert green chilli, red chilli and onion leaf
- stir up to rather withered
- now insert chicken breast, oyster sauce, english soybean sauce, salty soybean sauce and
- the sweet soybean sauce.
- poke at a moment.
- latest insert water. Don't too much (approximately ¾ glass).
- let up to soft chicken meat and the water mengering
- if likely not yet enough salty, can be added salt
- 5 onion grains, refined
- 2 onion leaf stalks, cut as wide as 1 cm
- 4 green chillis, cut box as wide as 1 cm
- 2 red chillis, sliced sloping as wide as ½ cm
- 2 chicken breasts that separated from the bone then cut 2 x 2 cm
- 2 oyster sauce tablespoon
- 2 salty soybean sauce tablespoon
- 2 english soybean sauce tablespoon
- 2 sweet soybean sauce tablespoon
- water sufficient
- oil to menumis
Manner makes
- tumis onion in oil while stirred up up to fragrant
- then insert green chilli, red chilli and onion leaf
- stir up to rather withered
- now insert chicken breast, oyster sauce, english soybean sauce, salty soybean sauce and
- the sweet soybean sauce.
- poke at a moment.
- latest insert water. Don't too much (approximately ¾ glass).
- let up to soft chicken meat and the water mengering
- if likely not yet enough salty, can be added salt
Orange chicken
Ingredients
- 1 kg country chicken meat
- 2 peel tablespoon memparut
- ½ orange juice essence cup
- 2 garlic cloves
- 1 leaf teaspoon thyme, salt and pepper
- ¼ liquid butter cup
Decoration
- orange slice and chop leaf sledri
Manner makes
- chicken is splitted four, washed and dehydrated
- orange juice is mixed scrapedly peel, garlic, leaf thyme, salt and pepper
- insert chicken meat cut and mix flat, let during 3-4 clock. Once in a while turned, then leak and save chicken water
- chicken cut is rubed with liquid butter
- in grilled brass, grilled chicken is composed
- open heated ±4250c
- chicken is putted into and at grilled during 25 minutes
- afterwards poured with chicken water a while ago and toasted again during ±½ clock or until yellow
- decoration with orange slice and leaf sowing sledri chop
- 1 kg country chicken meat
- 2 peel tablespoon memparut
- ½ orange juice essence cup
- 2 garlic cloves
- 1 leaf teaspoon thyme, salt and pepper
- ¼ liquid butter cup
Decoration
- orange slice and chop leaf sledri
Manner makes
- chicken is splitted four, washed and dehydrated
- orange juice is mixed scrapedly peel, garlic, leaf thyme, salt and pepper
- insert chicken meat cut and mix flat, let during 3-4 clock. Once in a while turned, then leak and save chicken water
- chicken cut is rubed with liquid butter
- in grilled brass, grilled chicken is composed
- open heated ±4250c
- chicken is putted into and at grilled during 25 minutes
- afterwards poured with chicken water a while ago and toasted again during ±½ clock or until yellow
- decoration with orange slice and leaf sowing sledri chop
Sauce fried chicken lemon
Ingredients
- 2 maize flour tablespoon
- 2 water tablespoon
- 2 yellow telus, shaken up to slurr
- 2 boneless chicken breasts
- 2 glasses of frying oil
Ingredients for sauce
- 1 tablespoon margarine
- ½ orange juice glass lemon
- 2 maize teaspoon
- 2 honey teaspoon
- 2 palm sugar tablespoon (palm suiker)
- 2 sand sugar tablespoon
- ½ water glass
Manner makes
- mix maize flour egg yolk and water
- stir up to flat
- take chicken meat then plunge in egg batter and fried in hot oil up to ripe
Sauce
- take margarine, liquefy in frying pan
- mix all sauce ingredients into it
- and let up to boil
- manner presents to cut to pieces chicken meat then
- pour with the sauce
- serve to 8 portions
- 2 maize flour tablespoon
- 2 water tablespoon
- 2 yellow telus, shaken up to slurr
- 2 boneless chicken breasts
- 2 glasses of frying oil
Ingredients for sauce
- 1 tablespoon margarine
- ½ orange juice glass lemon
- 2 maize teaspoon
- 2 honey teaspoon
- 2 palm sugar tablespoon (palm suiker)
- 2 sand sugar tablespoon
- ½ water glass
Manner makes
- mix maize flour egg yolk and water
- stir up to flat
- take chicken meat then plunge in egg batter and fried in hot oil up to ripe
Sauce
- take margarine, liquefy in frying pan
- mix all sauce ingredients into it
- and let up to boil
- manner presents to cut to pieces chicken meat then
- pour with the sauce
- serve to 8 portions
Arem wine leaf or cabbage leaf
Ingredients
- 10 sheets of cabbage leaf or 20 sheets of wine
- ½ kg hash
- ½ kg rice
- salt sufficient
- pepper sufficient
- nutmeg sufficient
- 1 oil tablespoon samin
- water sufficient
Manner makes
- heat cabbage leaf or wine leaf above water boils until withered,
- then bone middle cabbage leaf is throwed away
- meat is mixed salt rice, pepper and a little nutmeg
- then every leaf sheet loadeds with this meat mixture and
- rolled with at package likes arem or lontong little
- then composed neat in pan
- then pour water to depth limit of contents, mixed sesendok eat oil samin and salt a little
- boiled until the water boils
- 10 sheets of cabbage leaf or 20 sheets of wine
- ½ kg hash
- ½ kg rice
- salt sufficient
- pepper sufficient
- nutmeg sufficient
- 1 oil tablespoon samin
- water sufficient
Manner makes
- heat cabbage leaf or wine leaf above water boils until withered,
- then bone middle cabbage leaf is throwed away
- meat is mixed salt rice, pepper and a little nutmeg
- then every leaf sheet loadeds with this meat mixture and
- rolled with at package likes arem or lontong little
- then composed neat in pan
- then pour water to depth limit of contents, mixed sesendok eat oil samin and salt a little
- boiled until the water boils
Delicious grilled chicken
Ingredients
- 6 chicken thighs (on and under) the surface slices
- 1 sand sugar tablespoon
- 1 black pepper tablespoon, pound coarse
- 3 garlic cloves
- 3 coriander leaves, clean the root
- 1 orange telom, take the water
- 2 fish soybean sauce tablespoon
- 2 sweet soybean sauce teaspoon
- 1 leaf onion, slice soft
- 1 lime, slit to be four for decoration
Manner makes
- smear chicken thigh with sugar up to flat
- attenuate pepper with garlic, leaf and coriander stick
- mixe with orange juice lemon, fish soybean sauce and sweet soybean sauce
- stir flat
- pour to on chicken thigh and
- let awash bumvu a few moments
- chicken thigh leak
- grilled on fire while turn over repeatedly and
- olesi with flavor remainder perendam up to ripe chicken meat
- lift
- taburi with leaf onion slices and present warm with orange slice lempn
- serve to 6 person
- 6 chicken thighs (on and under) the surface slices
- 1 sand sugar tablespoon
- 1 black pepper tablespoon, pound coarse
- 3 garlic cloves
- 3 coriander leaves, clean the root
- 1 orange telom, take the water
- 2 fish soybean sauce tablespoon
- 2 sweet soybean sauce teaspoon
- 1 leaf onion, slice soft
- 1 lime, slit to be four for decoration
Manner makes
- smear chicken thigh with sugar up to flat
- attenuate pepper with garlic, leaf and coriander stick
- mixe with orange juice lemon, fish soybean sauce and sweet soybean sauce
- stir flat
- pour to on chicken thigh and
- let awash bumvu a few moments
- chicken thigh leak
- grilled on fire while turn over repeatedly and
- olesi with flavor remainder perendam up to ripe chicken meat
- lift
- taburi with leaf onion slices and present warm with orange slice lempn
- serve to 6 person
Chicken Opor
Ingredients
- 1 chicken
- 1 lt liquid coconut milk
- 1 lt thick coconut milk
- 5 gr coriander
- 5 gr jinten
- 6 onion grains
- 3 garlic cloves
- 2 sheets of greetings leaf
- 1 stick serai
- 4 cm alpine galanga
- 6 candlenut grains
- salt and pepper sufficient
Manner makes
- chicken is cleaned, cut to be 8 parts throws away head and the foot
- onion, garlic, coriander, jinten and candlenut is refined
- heat frying oil,
- then insert flavors, tumis along with greetings leaf
- then insert chicken that at cut to pieces
- after kissed the aroma inserts liquid coconut milk
- 3 minutes then insert the thick coconut milk
- give salt and pepper sufficient
- let to boil and ripe, then lift
- 1 chicken
- 1 lt liquid coconut milk
- 1 lt thick coconut milk
- 5 gr coriander
- 5 gr jinten
- 6 onion grains
- 3 garlic cloves
- 2 sheets of greetings leaf
- 1 stick serai
- 4 cm alpine galanga
- 6 candlenut grains
- salt and pepper sufficient
Manner makes
- chicken is cleaned, cut to be 8 parts throws away head and the foot
- onion, garlic, coriander, jinten and candlenut is refined
- heat frying oil,
- then insert flavors, tumis along with greetings leaf
- then insert chicken that at cut to pieces
- after kissed the aroma inserts liquid coconut milk
- 3 minutes then insert the thick coconut milk
- give salt and pepper sufficient
- let to boil and ripe, then lift
Sweet Sour Chicken
Ingredients
- 500 gr chicken meat, cut 2 x 2 x 1 cm
- 1 kerosene tablespoon to menumis
- 3 garlic cloves, chop soft
- 3 slice ginger
- 1 paprika red, throw away the seed, cut 1 x 1 cm
- 50 gr salty vegetable excrescence (without the leaf), cut 1 cm
Flavors to perendam
- ½ salt teaspoon
- 1 wheat tablespoon
- 1 teaspoon ang ciu
- 1 egg yolk
Ingredient for layer
- 5 maize tablespoon
- 2 wheat tablespoon
Ingredients for sauce
- 125 ml water
- 1 maize tablespoon, dissolve meagrely water
- 3 sand sugar tablespoon
- 3 vinegar tablespoon
- 1 tablespoon kecap-asin
- 60 ml sauce / water perendam salty vegetable
Manner makes
- stir all ingredients perendam be one
- soak chicken meat cut in flavor perendam during 15 minutes
- chicken leak, overthrow in sheating (wheat and maize) up to flat
- fried in hot oil and many up to ripe
- lift and leak
Sauce
- tumis garlic and ginger up to fragrant
- insert paprika and salty vegetable stir up to thick, lift
- put fried chicken in flat plate
- pour with the sauce
- present soon to 6 person
- 500 gr chicken meat, cut 2 x 2 x 1 cm
- 1 kerosene tablespoon to menumis
- 3 garlic cloves, chop soft
- 3 slice ginger
- 1 paprika red, throw away the seed, cut 1 x 1 cm
- 50 gr salty vegetable excrescence (without the leaf), cut 1 cm
Flavors to perendam
- ½ salt teaspoon
- 1 wheat tablespoon
- 1 teaspoon ang ciu
- 1 egg yolk
Ingredient for layer
- 5 maize tablespoon
- 2 wheat tablespoon
Ingredients for sauce
- 125 ml water
- 1 maize tablespoon, dissolve meagrely water
- 3 sand sugar tablespoon
- 3 vinegar tablespoon
- 1 tablespoon kecap-asin
- 60 ml sauce / water perendam salty vegetable
Manner makes
- stir all ingredients perendam be one
- soak chicken meat cut in flavor perendam during 15 minutes
- chicken leak, overthrow in sheating (wheat and maize) up to flat
- fried in hot oil and many up to ripe
- lift and leak
Sauce
- tumis garlic and ginger up to fragrant
- insert paprika and salty vegetable stir up to thick, lift
- put fried chicken in flat plate
- pour with the sauce
- present soon to 6 person
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