Food and Cooking

Chicken Betutu - Typical Balinese Cuisine

noreply@blogger.com (Indra) — Wed, 23 Feb 2011 09:15:00 +0700

Each region has different traditions and cultures of other regions. Similarly, Bali. Bali is known as a major tourist destination of tourists in the country and foreign countries, has a lot of uniqueness. Superb cultural adi has attracted many people from various parts of the world to come visit him.

Chicken goby is one of uniqueness among the various uniqueness either held in Bali, Chicken Betutu Is it ...? It is the food / dishes typical of the island resort.

How do I make it ...?

Material:

* 1 tail (1 ½ kg) of chicken
* 100 gr young cassava leaves, boiled until soft, squeeze, cut into pieces
* 5 tablespoons oil, for sauteing
* Banana leaves / aluminum foil, to wrap

Spices that are:

* 7 fruits and 5 red chili pepper
* 5 hazelnuts, roasted
* 10 pieces of red onion
* 1 teaspoon shrimp paste
* 5 pieces of garlic
* 1 tablespoon coriander, roasted
* 1 ½ tbsp lemon grass, finely sliced
* 2 tsp pepper round
* 1 tbsp chopped galangal
* ½ teaspoon nutmeg powder
* 2 tsp turmeric chopped
* 4 lime leaves
* 2 tsp chopped ginger
* 2 tsp chopped kencur
* Salt and sugar according to taste

Directions:

* Stir-fry ground ingredients until fragrant and dry. Remove and let cool. Divided into two parts.
* Mix one part spice with cassava leaves. Enter the body cavity of chicken, pin holes with a toothpick. Rub the remaining seasoning on the chicken surface and under the skin.
* Wrap with several layers of banana leaves, tied tightly with rope. Bake in hot oven 180 ° C, for 2-3 hours until cooked.
* Remove, cut into pieces and serve.

Note: before baking, can also be steamed in advance ± 45 minutes, then baked for 1 hour.

Goby is the pride of Balinese cuisine. Usually made of duck wrapped in banana leaf, then wrapped again with midrib nut so tightly. Duck planted in a hole in the ground and covered with coals for 6-7 hours until cooked.

Pie chocolate buttermilk

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:25:00 +0700

Recipe courtesy Sandra Lee
Show: Semi-homemade cooking with Sandra Lee
Episode: Weekend collection
Pie chocolate buttermilk
1 1 / 2 cup chocolate chips
1 1 / 2 cup sugar
1 / 4 cup all-purpose flour
1 / 2 teaspoon salt
6 eggs
1 cup buttermilk
1 1 / 2 tablespoons vanilla extract
1 pre-made store (9 inches) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 ° F. Place a support center of the oven.

Place chocolate chips in a water bath and melt over low heat, stirring constantly.

In a medium bowl, whisk together sugar, flour and salt until well combined. In a large bowl, combine eggs, buttermilk and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, combine the chocolate melted into the dough.

Pour batter into the piecrust, you will have about 1 cup left over batter. Place tart in oven on a medium grill. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in center comes out with just a little chocolate on wet.

Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eat immediately, pie in refrigerator. This cake can be served hot or cold. Garnish with whipped cream shop just before serving.

Hamburger Dogs

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:24:00 +0700

Recipe courtesy Sandra Lee
Show: Semi-homemade cooking with Sandra Lee
Episode: Weekend collection
Hamburger Dogs
1 1 / 4 pounds of ground beef
1 packet of spices meatloaf (recommended: Schilling's Meatloaf package Seasoning)
2 tablespoons ketchup
1 / 4 cup bread crumbs
1 egg
Hot dog buns
Relish and chopped onion for garnish

Preheat grill to medium-high heat.

In a large bowl, combine ground beef, packet of spices, ketchup, bread crumbs and egg. Mix until combined, do not overmix. Form a hot dog forms. Grill for about 8 to 10 minutes. Serve on buns with a hot dog more than ketchup, relish and chopped onions.

Beer salmon

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:23:00 +0700

Recipe courtesy Sandra Lee
Show: Semi-homemade cooking with Sandra Lee
Episode: Weekend collection
Beer salmon
1 (12 inches) tail piece of salmon fillet (about 1 1 / 2 lb)
2 teaspoons garlic salt
3 tablespoons brown sugar
4 tablespoons butter cut into small pieces
1 small red onion, thinly sliced
1 (12 ounces) of beer bottle

Preheat grill to medium-high heat.

Using aluminum foil, creating a rectangular baking pan (about 13 inches by 8 inches by 2 inches) to be placed directly on the grill. Place salmon fillet in center of platter. First Season with garlic salt, sprinkle with brown sugar, then cover with pieces of butter. Top with sliced red onions. Pour the beer of choice in the tray just below the highest point of the net. Cover pan with foil envelope to the fish completely. Place tray on the grill, cover with lid and grill for about 8 minutes or until cooked.

Baked Beans

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:21:00 +0700

Recipe courtesy Sandra Lee
Show: Semi-homemade cooking with Sandra Lee
Episode: Weekend collection
Baked Beans
1 / 2 pound slab bacon, sliced thick and chopped into 1/2-inch dice
2 (32 oz) cans of baked beans
1 / 2 cup ketchup
1 / 3 cup brown sugar
2 tablespoons hot pepper sauce
2 tablespoons honey

In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat until fat begins to render, about 4 minutes. Add beans, ketchup, brown sugar, hot pepper sauce, honey and bring to a simmer over medium heat. Reduce heat slightly to maintain a simmer 25 to 30 minutes or until flavors are combined.

Baby back ribs

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:20:00 +0700

Recipe courtesy Sandra Lee
Show: Semi-homemade cooking with Sandra Lee
Episode: Weekend collection
Baby back ribs
2 full racks (neighborhoods) baby back ribs
1-quarter beef broth
2 cups barbecue sauce (recommended: Bullseye Original barbecue sauce)
1 cup honey

Place ribs and beef broth in a large heavy pot or Dutch oven and add enough water to fully cover the ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside.

Preheat grill to medium heat. In a medium bowl, combine barbecue sauce and honey. Brush the ribs generously with sauce and grill about 4 minutes per side or until the degree of doneness.

Bubba's BBQ, Baby Back ribs Bunch

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:19:00 +0700

Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Bubba's BBQ, Baby Back ribs Bunch
4 racks baby back ribs
Soaked wood chips, if desired

2 lemons, cut into 1 / 2
1 / 4 cup Classic Barbecue Rub, recipe follows
Favorite barbecue sauce

Building charcoal fire or preheat gas grill. Remove skin money back ribs, if you wish. Set up the grill for indirect heat and if you use wood chips, chips soaked place directly on charcoal, or smoking a box of a gas grill. Rub the cut lemons on the front and back of the ribs press release as much juice as possible. Set aside for 5 minutes. Rub ribs liberal rub with spices and let stand, covered, for 15 to 20 minutes.

Place ribs (bone down) in the center of cooking grate or in a coast holder / rack directly on medium-low heat, making sure they are not on a direct flame. Grill covered (about 325 degrees F, if your grill has a thermometer) for 1 1 / 2 to 2 hours or until meat is tender and has pulled back from the end of the rib bones.

Do not open the gate for the first 30 minutes - that means no peeking; particularly important if you use wood chips. If the ribs start to burn on the edges, stack them on top of each other in the middle of the grid and reduce your fire slightly. Twenty minutes before serving, unstack coasts, where appropriate and brush with barbecue sauce. Remove ribs from grill and let stand 10 minutes before cutting in person or 2 to 3 servings of ribs. Warm remaining sauce in a saucepan and serve on the side, if you wish.

Classic Barbecue rub:
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 C. tablespoons freshly ground black pepper
1 / 2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in a bowl, though mix. To facilitate the rub, puree ingredients in a spice grinder until well combined and all the pieces are uniform (the rub will be very thin and tan in color). This step is important if we add to a house barbecue sauce.

RUB can be stored in an airtight container for up to 6 months.

Grilled smoked sausage with Apple Fennel "Sauerkraut"

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:17:00 +0700

Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled smoked sausage with potatoes, fennel
1 large bulb fennel
1 tablespoon olive oil
1 large Vidalia onion, chopped
5 Granny Smith apples, grated
1 / 2 lemon juice
1 1 / 2 tablespoons butter
1 teaspoon caraway seeds
1 / 2 cup cider or apple juice
Kosher salt and freshly ground pepper
8 smoked sausages
2 tablespoons butter, melted
8-poppy seed hot dog buns or french rolls
Spicy brown or Dijon mustard

Clean and cut the fennel in long strips (julienne) and trims in mind, reserving for future use.

Heat oil in heavy bottom saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add slices of fennel, stir and cook, covered, about 5 minutes or until the fennel begins to wilt, reduce heat to medium-low.

Meanwhile, combine grated apples with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add the butter, mix well. Add caraway seeds, fennel tops and reserved cider or apple juice. Cook for an additional 5 minutes uncovered. Season to taste with salt and pepper. Remove from heat and let stand to allow the flavors to mingle. (The sauerkraut may be up to 2 days in advance and kept in the refrigerator until ready to use.)

Building charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grilling sausages. For grilling sausages, place on the grid for direct cooking over medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, the division buns and brush a little butter inside. Toast until lightly browned. When you're ready to serve, place 1 sausage and a generous amount of sauerkraut on the bread and serve with mustard on the side. Enjoy immediately.

GAMEplan: Girls at the Grill

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:16:00 +0700

Courtesy Sara's Secrets
Show: Sara's Secrets
Episode: Girls at the Grill
3 Days Ahead:
Make the barbecue rub

2 Days Ahead:
Whisk the sauce soprano
Let the chocolate sauce

1 Day Ahead:
Prepare the fennel "sauerkraut"
Slowly grilling ribs

Just before the game:
Grill chicken, vegetables, sausages and
Reheat ribs
Mop the ribs and chicken
Assemble sundaes

Grilled Banana Split Sundae with bitter chocolate

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:14:00 +0700

Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled Banana Split Sundae with bitter chocolate sauce
4 firm but ripe bananas, unpeeled
1 tablespoon sugar
1 / 2 teaspoon cinnamon
8 small balls better quality Vanilla Ice cream
Bittersweet chocolate sauce, recipe follows
1 / 2 cup coarsely chopped pecans or walnuts, toasted
Whipped cream, optional
Maraschino cherries or strawberries, optional

Building charcoal fire or preheat gas grill.

Cut the bananas 1 / 2 lengthwise and crosswise so that each banana yields 4 pieces. Set aside. Mix sugar and cinnamon, sprinkle on both sides to reduce the bananas. Let bananas sit for 5 minutes.

Place bananas limit down on a clean cooking grate directly over low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn and cook 5 minutes or until the skin pulls away from bananas.

Remove the skins and place banana halves 4 halves of bananas in the bottom of each bowl of service. Top each serving with 2 scoops of ice cream. Ladle approximately 1 / 4 cup of hot chocolate sauce over each sundae-let your taste determine the quantity, add a contact for a hint of chocolate or pour it on a serious chocolate fix. Sprinkle each with 1 tablespoon chopped nuts, top with whipped cream and a cherry or strawberry on top.

Chocolate Sauce bittersweet:
8 oz bittersweet (70 percent chocolate (chips or chopped chocolate block)
1 / 3 cup heavy whipping cream
2 tablespoons sweet cream butter at room temperature
2 tablespoons superfine sugar
1 / 8 cup liqueur (Kahula, Chambord or Frangelico)
1 / 2 C. Tea vanilla extract

Let the chocolate sauce up to 2 days in advance. Place chocolate in a medium-size metal bowl. Cream the heat near the boil, add the butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted and well combined. Add liqueur and vanilla and stir constantly until the mixture is cool touch. Cover with plastic wrap and set aside in the refrigerator or up to 2 days. Warm before serving.

Grilled portobello mushrooms

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:11:00 +0700

Grilled portobello mushrooms stacked with fresh spinach and shaved Manchego cheese
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
12 medium-sized portobello mushroom caps, erased
2 tablespoons olive oil
1 C. Tea kosher salt
1 teaspoon freshly ground black pepper
1 / 2 pounds baby spinach, washed and dried
4 ounces Manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional

Grill on high heat. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, heading down, until slightly charred, about 4 to 5 minutes. Turn mushrooms over and continue grilling until cooked, about 3 to 4 minutes more.

Stack the ingredients on each of 4 salad plates starting with a ceiling of mushrooms, a slice of cheese, some spinach, and a net Sherry vinaigrette. Add another cap mushroom vinaigrette moreover, spinach, and another slice of cheese. Place a third of mushrooms ceiling above and conclude with other drizzling dressing and garnish with chopped chives, if desired.

Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.

Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.

Blanc Grilled Pizza

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:10:00 +0700

Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
1 (8 ounces) balloon prepared pizza dough (bought fresh or frozen pizza on the market)
2 tablespoons extra virgin olive oil, drizzling over
Salt and freshly ground pepper
1 cup grated Parmesan
1 / 4 C. Tea red pepper flakes, or more to taste
Finement 1 tablespoon chopped fresh oregano leaves
Fresh basil leaves, for garnish

Grill on high heat. Roll dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer the dough Grill. When underside is usually cooked, brush with 2 tablespoons of olive oil and sprinkle evenly with the grated cheese, red pepper flakes, oregano and salt and pepper. Let simmer until the dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.

Carrot soup with curry

noreply@blogger.com (Indra) — Tue, 6 May 2008 13:04:00 +0700

Recipe courtesy EatingWell.com
Carrot soup with curry
If you like a little heat, use the hot Madras curry powder in this recipe. Serve as a light lunch or a drink before dinner.

3 tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and finely sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced sodium chicken broth
1 tablespoon lemon juice
1 / 2 teaspoon salt
Freshly ground pepper to taste

Cook, oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion and stir to coat in oil. Cook, stirring often for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 10 minutes. Remove from heat and let stand 10 minutes. Lay a paper towel on the surface of the soup stain non-oil that has reached the summit. Discard the paper towel.

From working in batches of more than 2 cups at a time, transfer the soup to a blender and puree (be cautious when pureeing hot liquids). Return pureed soup to the saucepan to medium heat and warm. Season with lemon juice, salt and pepper.

Grilled Apricots with bittersweet chocolate and almonds

noreply@blogger.com (Indra) — Sun, 6 Apr 2008 13:13:00 +0700

Show: Boy Meets Grill
Episode: Vegetarian Grilling
12 fresh apricots, pitted and halved
Vegetable oil
4 ounces bittersweet chocolate, melted
1 / 4 cup slivered almonds, toasted and chopped

Grill on high heat. Apricots Brush with oil and grill, cut side down, until golden brown, about 1 1 / 2 minutes. Turn and continue cooking for 1 minute. Transfer to a serving platter and drizzle with melted chocolate and almonds.

Farro salad with grilled eggplant, tomatoes and onions

noreply@blogger.com (Indra) — Sun, 6 Apr 2008 13:07:00 +0700

Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
Farro salad with grilled eggplant, tomatoes and onions
1 1 / 2 cup farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved and sliced thick
Olive oil, for brushing
Salt and freshly ground black pepper
1 / 2 pint grape tomatoes, washed and sliced into 1 / 2
1 / 4 cup chopped fresh dill, for garnish
Sherry Vinaigrette, recipe follows

Cook farro in a large pot of boiling salted water until tender throughout, about 15 minutes. Drain well and place in a large bowl.

Grill on high heat. While the farro is cooking, brush the eggplant and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until cooked. Remove from grill and cut into 1 inch cubes. Add the eggplant and onion to the farro with tomatoes and dill. For Sherry vinegar on the farro mixture and stir to combine. Garnish with dill. Serve at room temperature.

Sherry Vinaigrette:

1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 4 cup chopped fresh dill
1 / 2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, pepper and dill in a small bowl. Gradually whisk in oil until emulsified.

10 Eco-Friendly Kitchen Tips

noreply@blogger.com (Indra) — Thu, 6 Mar 2008 13:01:00 +0700

1. Shop on the spot.

Look for locally grown produce at farmers' markets, and closes Food Co-ops. You get more fresh fare, support your community and help reduce fuel consumption and emissions of waste long-distance transport.

2. Keep an eye on the "9."

Please check the number of labels on fruits and vegetables. If they start to nine, your product is organic, meaning it is grown without pesticides.

3. B.Y.O.B. -- "Bring your own bag."

Place your supermarket plastic bags of groceries and transportation in reusable tote bags or produce canvas bags.

4. The gap plastic bottles.

Set your kitchen faucet with a filter purified water, and tote around a bottle filled sports, glass, aluminum or recycled plastic.

5. Recycle!

Kick them clean cans, jars, plastic bottles and boxes of pizza to the curb on recycling day. When sorting plastic containers, look for # 2 and # 3 on the merits and reuse of waste or else.

6. Reducing waste.

Buy in bulk, choose fresh ingredients and look for products with low - or at least recyclable - packaging. Passage to napkins to buy fabric or paper towels and napkins labeled "recycled", "unbleached" and / or "post-consumer waste. "

7. Grill!

Grill outdoors take less energy than the baking heat and keep the house, reducing travel on your AC. Better still, upgrade to the induction cooking - it is more effective.

8. Chill out.

Fill the empty space in your refrigerator or freezer with paper or newspapers full of bottled water - it improves the cooling and save electricity and money.

9. Compostal Go!

Feed costs kitchen scraps (no meat or oils, please) to a compost pile. Then use the nutrient-rich compost advantage of your herb garden.

10. Clean green.

Scour melting pot of salt to preserve the seasoning, turn off the tap while washing dishes and only to run a dishwasher. In addition, stock your pantry with the best natural cleaning: baking soda, lemon juice, white vinegar and Club Soda.

Herb creamy dip

noreply@blogger.com (Indra) — Sun, 6 Jan 2008 13:00:00 +0700

Recipe courtesy EatingWell.com
A perennial favorite with children, this all-purpose dip can also be used as a sandwich spread.

1 / 4 cup reduced-fat cream cheese (Neufchatel), softened (2 ounces)
2 tablespoons butter or low-fat milk
2 tablespoons minced fresh chives or scallions
1 tablespoon fresh chopped dill or parsley
1 teaspoon prepared horseradish, or more to taste
Pinch of sugar
1 / 8 C. Tea salt
Freshly ground pepper to taste

Place cream cheese in a small bowl and add the buttermilk (or milk) until smooth. Stir in chives (or scallions), dill (or parsley), horseradish, sugar, salt and pepper.

Buffalo Wings spicy sauce and blue cheese

noreply@blogger.com (Indra) — Thu, 6 Dec 2007 12:58:00 +0700

Recipe courtesy Food Network
24 chicken wings
1 / 2 cup butter
1 cup hot sauce
D'vegetable oil, for frying

Cut the ends of the wings and rejection. Other Cut chicken wings in half to the municipality. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt the butter and hot sauce. Dip wings fried in the sauce. Serve with a spicy blue cheese dip or dressing and celery sticks.

Épicée blue cheese sauce:
8 ounces ranch-style dressing
1 / 4 cup crumbled blue cheese
1 / 4 C. Tea cayenne pepper