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2014-11-04T20:01:00.000+07:00

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World Cuisine Recipe

2014-11-04T19:43:00.000+07:00

Cuisines Recipe

16 Collections Recipe

Classic recipes from around the world, taking Mexican beyond fajitas and Italian beyond pasta.

Cuisine Culinary Tour

2014-11-04T19:35:00.000+07:00

Cuisine Culinary Tour

Tags:Filipino Food, Middle Eastern, Food Malaysian Food, Japanese Foods, Vietnamese Cuisine, Korean Food, Singaporean Food, Chinese Food, Taiwanese Food, Middle Eastern Food, Thai Food, American Food, World's Most Delicious Food, Best Food in the World, Food and Drink,

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2013-01-22T03:32:00.001+07:00

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Resep Soto Daging Spesial Madura

2013-01-22T03:04:00.001+07:00

Resep Soto Daging Spesial Madura

Bagi yang ingin mengetahui Resep Masakan Soto Madura, Berikut ini Kami Mempuyai Resep Soto Daging Madura Bahan Soto Daging Madura :

1/2 kg daging sapi
6 butir bawang merah
jahe, garam secukupnya
4 siung bawang putih
1 ons tauge
5 butir kemiri

4 batang seledri
10 buah cabe rawit
jeruk nipis dan bawang goreng

Cara Memasak Soto Daging Madura :

Daging cuci bersih-bersih, kemudian rebus dengan sedikit
garam sampai benar-benar empuk, lalu potong kecil-kecil.
Kupas kulit bawang merah, bawang putih. jahe, lalu tumbuk
bersama garam secukupnya sampai halus.
Seledri dicuci dan di iris kecil-kecil, tauge dicuci dan buang bagian akarnya.
Bumbu yang telah dihaluskan tumis sampai harum aromanya
lalu masukkan ke daiam air rebusan daging, biarkan
sampai mendidih dan masak. Lalu angkat.
Hidangkan selagi masih panas, taburkan tauge, irisan seledri,
bawang goreng sertakan sambal kemiri.
Bisa ditafibahkan irisan telur rebus dan kecap asin.

Cara Membuat Sambal Soto Daging Madura :

Rebus cabai rawit yang masih segar lalu tumbuk halus-halus
beri garam secukupnya dan kemiri goreng. Lalu siap disajikan.

Selamat Mencoba Resep Soto Daging Madura ini, Semoga Berhasil

How to make fried rice (Cara Membuat Nasi Goren)

2012-06-23T21:24:00.001+07:00

The Ingredients

Fried rice is a fantastic way to use up leftovers from a Chinese meal - just make sure you cook a little extra rice, then you can pretty much add anything you like to it to make your fried rice. Here are some suggestions: leftover meat such as roasted pork, chicken and ham; vegetables such as peas, sweetcorn, spring onions, carrot, broccoli and asparagus; or even small, cooked prawns. Just make sure all your ingredients are chopped into bite-sized pieces, and don't forget the egg!

The eggs

Ching likes to make scrambled eggs to add to her fried rice, but it is also possible to add an omelette - just cut it into thin strips before adding to the rice. Some chefs like to add beaten egg to the rice while it's frying, but this can make your finished dish a bit mushy.

The rice
It's very important that you use cold rice when making this dish as the rice will keep its shape better and you won't end up with a soggy, mushy mess. If your rice is a little clumpy, break it up with your hands a bit before adding it to the wok. Make sure you cook the rice through until it's piping hot.

The seasoning

Season the rice with light soy sauce for saltiness, sesame oil for smoky, nuttiness and a pinch of white pepper.

Daging semur - Beef semur For Diet

2012-06-23T20:49:00.004+07:00

Semur daging means a dish of stewed beef. This Indonesian dish is easy to prepare and is served with cooked white rice.

Serves:	4
Preparation time:	15 minutes
Cooking time:	50 minutes
Ready in:	1 hour 5 minutes

Ingredients

1 lb flank steak, thinly sliced
1 tablespoon peanut oil
6 candle nuts or cashew nuts, slightly crushed
3 spring onions, sliced
2 pieces fresh ginger, minced (½ cm / ¼ inch thick)
3 cloves garlic, sliced thinly
1 (8 ounce) can water chestnuts, drained
½ cup soy sauce
¼ teaspoon sesame seed oil
2 cups water
salt
pepper

Directions

Slice steak thinly and set aside.
Brown the onions, garlic,ginger and candle nuts in the peanut oil.
Add the meat slices and water chestnuts, cook for 5 minutes.
Add the soy sauce and water and cook for at least 35 minutes.
Salt and pepper may be added to taste.
Serve over jasmine rice or plain rice.

Pizza Sauce Recipes

2011-10-02T03:43:00.000+07:00

Pizza : Thin Crust Dough - Info
Category	Dough
Servings	12'' Pizza (2-4)
Preparation	20 Minutes
Cooking Time	8-12 Minutes
Difficulty	Easy-Medium

The science of pizza sauce recipes is unfortunately subject to as many variables as finding the best pizza dough recipe. Making homemade pizzas of the quality served in pizzerias is possible, but you need to do a little experimenting to adapt recipes to your taste. No pizza sauce recipe is written in stone, use your imagination. Pizza sauces should be fun and are the perfect food to experiment with.
Making a homemade pizza means that you know exactly what went into it, you have control over your diet because you can be sure that there are no additives or preservatives. Learning how to make pizza sauce will save you money and you'll be in control of the nutrients your family eats.
For healthy eating the best pizza sauce recipe is a simple low fat tomato sauce, topped with vegetables and fish. The cream and butter laden sauces, such as Alfredo sauce should not be eaten regularly if you want your food to be heart friendly.

Cooked vs. Uncooked Pizza Sauce

Whether to use a cooked pizza sauce or an uncooked pizza sauce is a matter of personal preference. A cooked sauce has been reduced and if used hot may make the cheese melt before the base pizza dough is cooked. Both options have their benefits. One of the clear advantages of a cooked sauce is if it is winter and you have no fresh herbs, the cooked sauce absorbs the taste of dried herbs.
You can save your cooked pizza sauce in ice trays and then bag them up in a plastic bag, so you'll have a homemade pizza sauce ready in a portion that you are going to use.
If you don't have enough time to make a homemade pizza sauce then use an uncooked pizza sauce: buy concentrated tomato paste or liquidized tomato usually sold Italian style as passatta. All you need to do is spread it on the pizza dough.
Modern chefs are adapting pizza to combine the raw and the cooked sauces. See this recipe for Prosciutto, Herb & Rocket Pizza.

Oil, Herbs & Spices

Herbs and spices are used to enhance the flavor of your sauce. The most common herbs used in pizza sauce are oregano, basil, thyme, sage, marjoram, savory and mint. Oregano is the most popular spice in pizza sauce.
An easy way to spice your sauce is by adding infused olive oil. The bottle will keep for ages in the fridge and it can be put directly on the pizza base of either the raw dough or the precooked pizza.
South Western sauce is olive oil with garlic, oregano, cummin and black pepper.
     Recipe for South Western Oil Sauce.

Californian oil sauce: olive oil infused with garlic, pepper, oregano, parsley, basil, marjoram and chili
     flakes.
     Recipe for Californian Oil Sauce.

Garlic oil is also very useful and can be made by infusing olive oil with garlic.
     Recipe for Garlic Oil Sauce.
An oil infusion that is good with chicken pizza is tarragon oil.

Canning Pizza Sauce

Canning Pizza Sauce preserves the sauce for use at any time of the year. It utilizes fresh simmer tomatoes when they are cheap and plentiful. The advantage that canning pizza sauce has over freezing pizza sauce is that it does not take room in the freezer; the canned pizza sauce can stay in the garage or a barn. The disadvantage of canning a pizza sauce is that it is possible to get bacteria into the finished product. However if you are using boiled jars or use a sterilizing tablet similar for babies' bottles then this risk is minimized.

Thin Crust Pizza Recipe

2011-10-02T03:31:00.000+07:00

Pizza : Thin Crust Dough - Info
Category	Dough
Servings	12'' Pizza (2-4)
Preparation	20 Minutes
Cooking Time	8-12 Minutes
Difficulty	Easy-Medium

Thin Crust Dough is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States.

Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be filled up too quickly. It's usual to make thin pizzas larger than thick based pizzas.

Ingredients Required

1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt

Step by Step Procedure

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
Roll out by hand for a 12'' base.
Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.
Prepare and apply your sauce and topping or choice.
Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
Remove from oven, slice and share with your favourite friends and/or family members :)

Additional Information

As stated above, fan assisted ovens tend to cook pizza's quicker than traditional ovens.
You can usually reheat your pizza in around 5 minutes. But beware that it's not advisable to reheat pizzas with a meat topping.

Resep Rendang Daging Padang Istimewa

2011-10-01T02:02:00.003+07:00

Rendang Daging ini lebih enak disajikan jika dagingnya lunak. Agar daging mudah lunak, usahakan daging direbus dahulu lalu dimemarkan.
Resep Bahan Rendang Daging :

daging sapi has 500 gram, potong-potong
santan kental 1000 ml
santan cair 1000 ml (santan kental dan cair dari 3 butir kelapa)
serai 2 batang, memarkan
daun jeruk purut 5 lembar
daun kunyit 1 lembar, sobek-sobek
asam kandis 2 buah

Resep Bumbu Halus Rendang Daging :

cabe merah 250 gram
bawang putih 4 siung
bawang merah 10 butir
jahe 1 cm
kunyit 2 cm
lengkuas 4 cm
garam secukupnya

Cara Membuat Rendang Daging :

Rebus santan cair, serai, daun jeruk, daun kunyit, asam, bumbu halus dimasak hingga mendidih. Masukkan daging yang sudah dipotong-potong, masak lagi hingga santannya kental.
Masukkan santan kental. Masak hingga hampir kering. Aduk-aduk hingga rendang kecokelatan dan berminyak.
Sajikan.

Untuk 6 porsi

Gulai Tunjang Recipe

2011-09-27T17:22:00.000+07:00

Bahan-Bahan:

1 buah kaki sapi/kerbau

4 gelas santan dari satu butir kelapa

1 lembar daun kunyit

2 lmbar daun jeruk purut

2 buah asam kandis

1 batang serai

Haluskan:

1 ons cabe merah

10 buah bawang merah

5 siung bawang putih

6 buah kemiri

1 cm kunyit

2 cm lengkuas

garam secukupnya

Cara membuat:

~ Bersihkan kaki sapi, potong-potong, dan rebus sampai empuk.

~ keluarkan tulang-tulangnya lalu potong-potong kikil tersebut.

~ Didihkan santan dengan bumbu-bumbu lainnya, masukan

potongan kikil dan masak sampai santan mengental dan

keluar minyak.

Gulai Banak (Otak) Recipe

2011-09-27T17:19:00.000+07:00

resep masakan padang gulai banak

Bahan:

1 potong otak sapi atau kerbau

10 lembar daun mangkokan (tapak leman)

1 batang serai

1 lembar daun kunyit

2 potong asam kandis

2 lembar daun jeruk purut

750 cc santan dari 1 butir kelapa

Haluskan:

15 buah cabe merah keriting

12 siung bawang merah

3 cm kunyit

2 cm jahe

2 cm lengkuas

Cara membuat:

~ Rajang halus daun mangkokan, kemudian remas-remas

dengan 1 sendok makan garam. Diamkan selama menit, lalu cuci bersih,

tiriskan.

~ Didihkan air, masukan otak kedalamnya selama 5 menit,

lalu angkat. Buang kulit ari dan urat-urat darahnya.

Setelah bersih potong-potong bentuk dadu.

~ Campurkan santan dengan bumbu-bumbu, masak sampai

mendidih sambil sekali-kali diaduk.

~ Masukan daun mangkokan. Biarkan sebentar sampai daun

layu, baru masukan otak. Setelah santan kembali mendidih

baru diangkat dan dihidangkan.

Rendang Ayam Padang Pariaman

2011-09-27T17:15:00.000+07:00

Rendang Ayam Padang Pariaman

Bahan:

1 ½ kilo ayam, jangan terlalu muda

12 gelas santan dari 3 butir kelapa

2 biji asam kandis

1 batang serai, memarkan

1 lembar daun kunyit

2 lembar daun jeruk purut

Garam secukupnya

Haluskan:

1 ons cabe merah

15 buah bawang merah

6 siung bawang putih

5 buah kemiri

2 cm jahe

3 cm laos (yang ini tidak perlu dihaluskan, cukup di keprak saja)

Cara membuat:

~ Ayam dipotong-potong. Kecuali bagian punggung, bagian-bagian lain

sebaiknya dililit dengan benang katun agar tidak terlepas dagingnya

saat dimasak.

~ Dalam wajan: rebus santan dengan bumbu-bumbu yang dihaluskan plus daun-

daun dan asam kandis.

~ Aduk terus sampai mengental agar santannya tidak pecah. Kalau sudah mulai

keluar minyak masukan potongan-potongan ayam.

~ Aduk terus dan dimasak dengan api sedang. Kalau mau dihitamkan, kecilkan

apinya.

Resep Sate Ayam Madura

2011-09-26T16:55:00.000+07:00

Sate ayam madura emang enak. Sayangnya saya pribadi kurang suka daging ayam. Tapi saya suka sekali melahap ketupat dibubuhi bumbu sate ayam madura, apalagi ditambah irisan bawang merah dan air perasan jeruk limau. Wah nikmat sekali….
Resep Bahan Sate Ayam Madura :

ayam 1 kg, buang kulit dan tulangnya
kecap manis 150 ml
jeruk limau 2 buah
tusuk sate 40 buah

Resep Bumbu Kacang :

kacang tanah 250 gram, goreng
bawang putih 4 siung
bawang merah 5 siung
cabe merah 2 buah
air 500 ml
daun jeruk 2 lembar
garam secukupnya
kecap manis 100 ml

Pelengkap Sate Ayam Madura :

lontong atau ketupat

Resep Sate Ayam Madura

Cara membuat Sate Ayam Madura :

Potong daging ayam bentuk dadu, lalu tusuk-tusuk dengan tusuk sate dan lakukan hingga habis, sisihkan.
Haluskan semua bahan bumbu kacang kecuali kecap, daun jeruk dan air hingga lembut, lalu campur dengan kecap, air, daun jeruk dan masak hingga berminyak dan matang, angkat.
Lumuri sate ayam dengan kecap yang telah ditambahkan sedikit bumbu kacang hingga permukaannya rata.
Bakar sate hingga matang sambil dibolak-balik dan dilumuri sis bumbu kecap, angkat.
Sajikan sate ayam dengan bumbu kacang, jeruk limau dan lontong.

RESEP – SOTO DAGING MADURA

2011-09-26T16:48:00.000+07:00

RESEP – SOTO DAGING MADURA

Bahan:
500 gr daging sandung lamur
1 liter air
2 batang daun prei ukuran sedang, iris kasar
2 tangkai seledri, simpul
6 butir telur ayam rebus
1 sdm beef stock powder
2 sdt garam /secukupnya
1 sdt gula pasir /secukupnya
Minyak sayur untuk menumis
Bumbu halus:
4 cm jahe
3 cm kunyit

--> 7 butir bawang merah, iris kasar & tumis
5 siung bawang putih, iris kasar & tumis
5 butir kemiri
Pelengkap:
Kecap asin
Kecap manis
Jeruk nipis, belah2
Krupuk udang
Taburan:
Bawang merah goreng
Seledri, iris halus
Sambal rebus:
2 buah cabe merah, iris kasar
Cabe rawit sesue slera
3 butir kemiri
Garam secukupnya
Cara Membuat :
1. Didihkan air, masukkan daging. Rebus sampe setengah matang, tiriskan daging.
2. Biarkan kaldu diatas api kecil. Potong-potong daging seukuran single bite, sisihkan.
3. Panasin minyak, tumis bumbu halus sampe wangi & matang. Masukin potongan daging, aduk rata.
4. Masukin tumisan ke dalam kaldu bersama telur rebus. Bumbui beef stock, garam, gula & seledri.
5. Masak sampe daging mulai empuk (kalo kuahnya kurang, tambahin air (panas).
6. Masukkan daun prei, tutup rapat sampe semuanya masak. Angkat dan sajikan.
7. Sambal: Rebus semua bahan kecuali garam. Tiriskan & haluskan bersama garam, beri air perebus cabe 2-3 sdm, aduk rata.
8. Penyajian: Tiriskan telur & belah dua. Letakkan beberapa potong daging di mangkuk kecil2, beri telur, siram dengan kuah. Taburi seledri & bawang goreng.
Sajikan dengan kecap manis, kecap asin, jeruk nipis & sambal yang ditempatkan terpisah, lengkapi dengan nasi hangat & krupuk udang.
9. Tips: Kalo mo lebih sedep, gantikan 200gr daging dengan 400gr tulang2 berdaging (misal: iga, buntut). Kalo ngga berpantang jerohan, ganti 300gr daging dengan jerohan sapi (usus, babat, paru, limpa). Rebus jerohan sampe setengah matang, buang airnya (mengurangi amis & kadar oksalat) lalu satukan bersama daging, olah sesuai resep.

Thai Massaman Beef Curry Recipe

2011-09-26T16:37:00.000+07:00

Thai Massaman Beef Curry Recipe

This Thai Massaman Beef Curry Recipe is sumptuous and very flavorful! It's a homemade recipe with no need for any store-bought curry paste or powder. The ingredients list may seem long, but the sauce is quite easy to make - you don't even need a food processor. Just toss all sauce ingredients into the curry pot as you prepare them, and simmer together with the meat. Note that lamb and chicken are often traditionally substituted for beef, and that both meats make for a delicious massaman curry. Also note that bay leaves are normally used in massaman curry rather than the harder-to-find kaffir lime leaves. ENJOY!

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: SERVES 4-6

Ingredients:

1-2 pounds beef (lamb or chicken can also be used), cut into cubes or thin pieces
2+1/2 cups good-tasting chicken or beef stock
1/3 cup diced onion
3 bay leaves
1-2 potatoes, sliced into chunks
handful fresh coriander or basil
FOR THE CURRY SAUCE:
1 thumb-piece ginger, grated
4-5 cloves garlic
1 stalk lemongrass , minced - see link for instructions, OR 2-3 Tbsp. frozen prepared lemongrass
1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
1/4 cup chopped peanuts or cashews
1 tsp. ground coriander
1 tsp. cumin seed
1/2 tsp. white pepper
1 tsp. turmeric
1/8 tsp. cardamon
1 tsp. tamarind, or substitute 1 Tbsp. lime juice
1 Tbsp. brown sugar
3/4 tsp. shrimp paste (available by the jar at Asian stores)
2 Tbsp. fish sauce
1 14 ounce (400 ml) can coconut milk (not lite)

Preparation:

Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, also add the upper leftover stalk pieces. Bring to a boil, reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (Note: you can also choose to skip this step - see note below recipe).
Add all 'curry sauce' ingredients, stirring with each addition. If desired, hold back a few tablespoons of the coconut milk for serving. Also add the potatoes. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender, stirring occasionally.
Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk (regular dairy cream or homo milk will work too).
Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander or basil plus some additional nuts if desired. Drizzle over reserved coconut milk (if desired), and serve with Thai jasmine rice. ENJOY!

Time-Saving Tip: In this recipe I have chosen to pre-boil the meat for more tenderness - it takes longer, but I find the resulting taste worth it. However, if you're in a hurry, you can easily cut back on this step (if simmering meat 30 minutes or less, leave off lid or reduce stock to 2 cups).
Other Vegetables: Other vegetables that are good in this curry include eggplant, green beans, and tomato.

Thailand Chicken Soup with Coconut and Lemongrass ( Tom Ka Gai )

2011-09-26T16:34:00.000+07:00

Thailand Chicken Soup with Coconut and Lemongrass ( Tom Ka Gai )

This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Ka Kai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree). So sip, slurp, and enjoy!

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Ingredients:

6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 cup shiitake mushrooms, sliced
1 thumb-size piece galangal or ginger, grated
1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
1/2 to 1 can good-quality coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
1 tsp. brown sugar (optional, according to taste)
handful fresh coriander leaves
handful fresh basil leaves
3 spring (green) onions, sliced
optional: other vegetables, like sliced bell pepper or cherry tomatoes
optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
Turn heat down to minimum. Add lime juice and stir.
Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

*Tip: If Serving with Noodles, I find it's best to prepare them separately from the soup, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!

Special Cheese Macaroni

2011-09-26T15:40:00.000+07:00

INGREDIENTS
1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened

Directions:
Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.

This recipe for Four people.

Boosting Libido Juice

2011-09-26T00:34:00.000+07:00

Ingredients

1 fresh kiwi, peeled
¼ cup / 60 ml cantaloupe, peeled, seeded and cubed
Juice of 1 naval orange
¼ cup / 60 ml fresh strawberries or mixed berries
1 Tbsp / 15 ml wheat germ
2 Tbsp / 30 ml walnut butter
1 ½ cups / 355 ml coconut water
1-2 Tbsp / 15-30 ml agave nectar, depending on your sweet tooth

Instructions

Blend all ingredients until smooth. If you need to add more liquid, then orange juice, coconut water or even ice cubes will do. Make it the way you like it. Pour into two glasses, garnish with a fresh, happy-looking strawberry and sip over candlelight. Oh yeah!

Gado Gado Recipe (Vegetarian Recipe)

2011-09-25T22:48:00.000+07:00

Gado Gado, it is one of a favorite vegetarian dishes from Indonesia. It is very easy to make.
Ingredients
Vegetable salad
The exact composition of the vegetable salad varies, but usually comprises some mixture of

Shredded or chopped green vegetables such as cabbage, watercress, and bean sprouts, sliced vegetables such young boiled jack fruit, string bean, bitter melon, and cucumber;
Tofu (bean curd);
Tempe;
Sliced boiled potatoes;
Peeled and sliced boiled eggs.
Boiled corn (Jakarta style)

The eggs and potatoes are boiled. Only the cucumber is raw. The rest of the vegetables should be blanched. Some cooks prefer to steam the vegetables.
In addition to the vegetables, several kinds crackers and fried onion are needed. One of the most important ingredient is Limo lime. Without this lime, gado-gado does not have the smell of a real gado-gado, at least for the Jakarta style gado-gado.
Peanut sauce dressing
What distinguishes gado-gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well. One may use a commercial Indonesian peanut sauce or satay sauce, or make the sauce oneself. For making the sauce, the common primary ingredients are:

Ground fried peanuts with most of the oil drained off
Coconut sugar/palm sugar (can substitute brown sugar)
Chilies (according to taste)
Limo lime juice (this is indispensible)
Taramind water.

Note the above is for Jakarta style gado-gado.
VIDEO DIRECTION

SWEET FISH CRISPY RECIPE

2011-09-25T22:37:00.000+07:00

Ingredients/ Bahan:
2 fillet Nile Perch
100 gr Tapioca Starch
Salt
Pepper
2-4 tbsp Kecap manis (sweet dark soy sauce)
1 Spring onion (chopped)
Lime juice
Water
Oil for frying

Directions/Cara membuat:
English:
1. Mix starch, salt, pepper, and water until it become a smooth batter.
2.Batter the fish lightly with the mixture.
3.Deep fried in oil until crisp and put it on to a paper towel.
4.Heat about 1 tbsp oil in a pan.
5.Toss the fried fish into it and pour on the soy sauce (about 2-4 tbsp - your taste).
6.Mix well and serve it with sprinkle of chopped spring onion and lime juice.
7.Eat it with warm or hot steamed rice.

Indonesian:
1. Buat batter dari kanji,merica, garam, dan air sampai adonan cukup kentalnya dan menyatu.
2. Celupkan ikan ke batter, lalu goreng sampai kering.
3. Grengseng bawang putih halus sampai wangi masukan ikan yang sudah digoreng beri kecap dan aduk hingga rata.
4. Cicirin dengan jeruk nipis dan potongan daun bawang. Hidangkan dengan nasi panas.

AYAM SUWIR (SHREDDED CHICKEN RECIPE)

2011-09-25T22:32:00.000+07:00

Ingredients/ Bahan:
1/2 kg Chicken Breast Fillet (Dada ayam) 2 tsp Salt (garam) 1 tsp Coriander powder (ketumbar) 6 cloves Garlic (bawang putih) 2 tsp Turmeric powder (kunir bubuk) 1 tsp Galangal powder (laos bubuk) 1 tsp Lemongrass (sere) 3 pcs Candlenut (kemiri) 4 pcs Shallots (bawang merah) 1 pcs Bay leaves (daun salam) 1 tbsp Palm sugar (gula merah) 1 pcs Tomato, chopped (tomat diiris kotak2) 1 tsp Belacan (terasi) 2 tbsp Oil (Minyak) Directions/Cara membuat:

English: 1. Ground all the spices except tomato and belacan. Sauteé the spices until fragrant. Divide into two portion. 2. Make a tunnel in each fillet and stuff with half of the one portion and cover the fillet with another half. Bake in the oven of 200°C until cooked. Cool it down and shredded finely. 3. Heat another spoon of oil. Add the tomato and belacan stir through, then put the rest of the spices in and sauteé the shredded chicken. 5. Serve with warm steam rice/yellow rice.
Indonesian: 1. Haluskan semua bumbu kecuali tomat dan terasi. Grengseng dengan 1 sdm minyak hingga wangi lalu sisihkan. Bagi 2 bagian. 2. Belah ayam lalu isi dengan 1/4 bagian bumbu. lumuri luarnya dengan 1/4 bumbu. Panggan dalam oven 200 derajat hingga matang. Lalu suwir2. 3. Panaskan sisa minyak, lalu masukkan potongan tomat dan terasi, aduk2. Lalu masukkan 1/2 sisa bumbu. Masukkan suwiran ayam, aduk hingga rata. 4. Hidangkan dengan nasi hangat/nasi kuning.

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