Daily Food Recipe Menu

Stir-fried Eggplant Round, Salted Fish

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Sat, 23 Feb 2019 13:26:00 +0000

✔ Ingredients

6 round green eggplants
1 different salted fish
2 bay leaves
2 cm galangal
to taste sweet soy sauce,
little salt

✔ Seasoning slices:

6 red onion cloves
4 cloves garlic
5 large green chilies
10 red cayenne pepper
1 tomato

✔ Preparations

Wash the eggplant, then cut it in half 6. Soak it briefly in the water.
Wash the fish then fry, take part of the meat then be shredded.
Saute the onion duo until it's half wilted, then add all the chili, salads and galangal, stir-fry until fragrant.
Then add the eggplant, anchovies, tomatoes, and sweet soy sauce to taste then give a little of water (give the salt a little, then correct the taste if you can add less) then cook until cooked .
Don't forget the taste correction ... When it's right, turn off the fire.
Serve with a warm rice.

The Best Burger In London

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Wed, 20 Feb 2019 09:24:00 +0000

THE BEST BURGER IN LONDON DOUBLE CHEESE BURGER GRILL

Watch the video, the burger making recipe

May be useful....

American Risoles

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Wed, 20 Feb 2019 08:53:00 +0000

The kids really like the mayonnaise resoles ... after coming home from work I immediately take action because all the ingredients have been there.

When I was under the kids screaming from above ... we made cake again? I answered again for their mayonnaise rise and answered yes ... fun ...

Happy right, if kids like our food ... let's see the recipe ... it's flexible, it's not easy to tear from the chest to dry.

Ingredients

350 grams of flour triangles
50 grams of cornstarch / tapioca / sago
1 tsp broth (me totole)
1 tablespoon salt
1 large UK egg
850-900 ml of plain water + 50 grams of milk powder
5 tablespoons of cooking oil

Fill Ingredients

4 pieces of split boiled eggs 8
8 smoke beef boiled briefly then cut
100 grams of mozzarella / cheddar cheese cut into length
250 grams of mayonnaise + 2sdm of condensed milk + 1sdm of chili sauce
If you want spicy, you can add the sauce. Stir well.

Coating Ingredients

3 item egg / white egg shake off give a little salt
100 grams of flour
200 grams of pair flour (I blender it briefly so it's smooth)

Preparations

Stir all ingredients together except cooking oil, stir until smooth and strain so that no dough is crushed.
Put the cooking oil mix well, the mixture will look slippery and not thick, you can add thick water a little.
Make the omelets in a non-stick pan (I use UK 20 cm), wait until the dough is dry, lift it, set it aside ... apply it until it runs out or while on top of the pan you can fill it directly.
After finishing filling, spread the flour one by one. Then dip it into the last egg whisk into the panir flour. Keep it in the refrigerator 1 hour ... it can be immediately fried with a hot fire oil for a while, then remove the drain.
American resoles are ready to be enjoyed ... I make provision for children 1 person 2 couple

Soy milk noodle soup Kongguksu

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Sun, 17 Feb 2019 07:56:00 +0000

Cold soy milk noodle soup (Kongguksu) is great for the summer: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth.

I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version of my recipes, so now it’s time to share this new version. The real secret to this recipe is in making nice smooth soy milk. A powerful blender is useful or you can just keep grinding the beans until you have smooth milk.

Let’s make such a simple, quick, nutritious, and delicious kongguksu and enjoy our summer!

Ingredients (2 servings)

½ cup dried soy beans (90 grams), washed and soaked in cold water for overnight

2 tablespoons toasted sesame seeds

2 tablespoons pine nuts

8 (0.24 l) ounces someone (thin wheat flour noodles)

1½ teaspoons salt

1 hard-boiled egg, shelled and cut into 8 equal pieces

½ cup cucumber matchsticks

1 small tomato, sliced

10 to 12 ice cubes, optional
Soaked soy beans

Directions

Make the soy milk

Strain the beans and add them to a heavy pot with 2 cups (0.47 liters) of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.
Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.
Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups (0.71 liters) of cold water, the pine nuts, and the sesame seeds.
Blend at high-speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.
Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.

Cook the noodles

Bring a large pot of water to a boil over medium high heat.

Add the noodles and stir them with a wooden spoon, so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.
Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.
Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.

Put it together

Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.

Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.

Also Romanized as: Kong-guksu, kong guk su, konggooksoo, kong gook soo, kong gooksoo, kong-gook-soo, kong guksu

Made with: cucumber, dried soybeans, egg, ice cubes, pine nuts, salt, sesame seeds, thin noodles, tomato, water,

Skittles Vodka Candy

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Fri, 13 Feb 2015 09:37:00 +0000

How To Make Skittles Vodka

Skittles Vodka Make a vodka Skittle is one way to add a touch of fun fruit flavors and colors on the vodka. You only need to enter your favorite Skittles candy combination into a glass or a bottle of vodka and wait until his candy seeped into vodka. After that you can use to make Skittles vodka cocktails brightly colored or even serving it as a drink that is sweet! Found several ways to make Skittles vodka below--and you'll soon be able to taste the flavor of the “Rainbow”!

Ingredients

1.75 liters of vodka for every single packet of Skittles candies
Big bag of Skittles candy (bag “movie size“).

1) For one serving (25 ml)

Separate the Skittles colour you want to used to supplement the taste of vodka. Many people choose not to use the green color of Skittles, which is the flavor of lime if you use unoriginal Skittles; and purple which is a wine on the original sense, because both can produce a strange flavor combinations, or color that is less attractive on the end result. However, you can incorporate the flavors if you want. If you don't mind the flavor mix, skip this step.
Add six fruit Skittle into 25 ml of vodka. Continue to stir the mixture until almost his Skittles dissolves completely. Note that the comparison of the amounting of Skittles to vodka varies on each recipe. You have to experiment to find the mix of your choice before you make it in a bigger bottle.
Strain the remaining “part in the“ Skittles. With one servings likes this, you can figure out which flavor you most like and start making it in the bottled servings, if you will.

2) A Bottle Of Vodka Skittles Contents.

Pour a certain amount of vodka from the bottle to make room for candy-candy Skittles.

Separate the candy Skittles match colors.

Enter the Skittles candy-candy (20 to 25 grains per 350 ml of vodka).

Let the mixture for one or two days. Shake once in a while so it feels mixed upped well.

Strain the remaining Skittles out of vodka using a filter, such as a coffee filter paper or a clean t-shirt.

Put in refrigerator overnight.

3) Skittles Vodka bottle with Dishwasher.

Separate the grain from the from the colour based candy pouch Skittles size 200 grams.

Use the 5 700 ml size bottle, pour each 300 ml from each bottle of water into as container and insert the candy Skittles granules into each bottle.

Enter the bottles in the dishwasher and turn on the intensive cycle (the intensive cycle).

One-third of the road after the cycle takes place, shake all the bottles with the powerful.

Two-thirds of the road after the cycle takes place, shake all the bottles with the powerful.

After the cycle ends, beat back all bottles with strong. Then insert the bottles in a closet freeze for 2 hours.

Once cool, vodka will taste sweet. Take a sieve, lightly coat with a piece of cheesecloth (muslin) or filter coffee, place it on top of a large water container and pour through a sieve vodka slowly.

After the first bottle finished washing the bottles are filtered, and pour the Skittles' vodka reentered the filtered.

Repeat the two steps above for all the bottles, make sure everything is cleaned between usage time to prevent contamination.

Put all the bottles in a closet until freeze when you are ready to drink it. Don't worry, the vodka will not freeze.

You have finished. Enjoy your delicious creations.

Tips

If you want to speed up the process of making Skittles candies, cut into two before putting it into the vodka. Shake it every 15 minutes. Candy-candy that dissolves in one hour instead of a day. Or you can simply eject the candy-candy after the color dissolves.

Skittles candy lime green color adds a sour taste on the drinks, so if You want a sweet drink, reserving the green colored Skittles candy and candy-candy entered into separate bottles to make vodka Citron acid.

Initially start with vodka and Skittles services in the mechanical quantities to experiment about combination of flavors that are best suited to your taste. You can continue with the process of making more vodka and Skittles when you already know that you love the taste of it.

Another approach is to buy five bottles of vodka and five pouches of Skittles. Then separate the candies and use one bottles for every taste. (Or provide four bottles).

Warning

Drink with responsibility. Do not ever drinking while driving. Know your limits, and don't drink too much to getting drunk.

Do not drink if you still belong under in your country.

The things you need

Every 1.75 liter vodka requires a large bag of Skittles. So if you are planning to make the vodka taste rich with one sense only, you will need to purchase a large SAC 5 Skittles.
Coffee filter, thin cloth/muslin cloth, or a sweatshirt is very clean.
Large funnel or strainer to hold filter.

Crispy Pork Cutlets With Crackers

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Thu, 12 Feb 2015 06:35:00 +0000

How To Fry Pork Cutlet

Pork cutlet dinner can be a quick, tasty and just right for entertaining guests. They tasted delicious by itself, but you can also cook it with a mixture of bread or with icing. Read more to learn how to fry the pork three ways.

A). Ingredients

1). Plain Fried Pork Chunks.

4 pieces of pork
1 tbsp butter
Salt and pepper to taste
Spices are not mandatory like pieces of onion powder, parsley, or peppers

2). Pork cutlet with a mixture of Bread

4 pieces of pork
1/2 cups (0.47 liters) flour
1/2 tsp salt
1/2 tsp pepper
1/4 TSP paprika
1 egg
2 tbsp milk
3 tbsp vegetable oil

3). Honey Glazed Pork Cutlet

4 pieces of pork
1 tbsp olive oil
Salt and pepper to taste
4 tbsp honey

4). Pork cutlet with Kramer

Pork cutlet
2 eggs
1 1/2 tbsp of milk
Remain Kramer
Salt and pepper to taste
Oil

5). Pork cutlet with a mixture of Bread Doubles

Pork Cutlet
Flour, salt, and pepper to mix bread
Italy bread crumbs or Heroes be Provence was added in fresh bread crumbs
Parmesan Cheese
2 eggs

a. Plain Fried Pork Chunks

Start with a piece of fresh pork. Choose a piece of meat with or without bones. Boneless pieces tend to have less fat, but they're not too flavorful. Pieces with bones is cheaper and produces better flavor when cooked.
Wash pork and pat dry with a clean.
Season the pork pieces. Sprinkle salt and pepper on 2 sides. Add seasonings such as garlic or paprika powder if you like.

Heat the butter in a frying pan with medium-high temperature. Let the butter melt completely before proceeding. The wok has to be boiling and ready.
Put a piece of pork in a wok. Make sure nothing is stacked. No problem to fry two pieces in advance if your pan isn't enough to fry the four pieces at once.
Turning to the reverse side after 3-4 minutes. If the meat was thicker pieces, give it more time to mature.
Let the other side 3-4 Cook in minutes.
Removable pieces of pork from the Pan and place on a plate.

b. Pieces Of Meat With A Mixture Of Bread.

Wash and Pat the pork pieces to dry.
Beat in egg dye law. Put eggs and milk in a bowl and use a Shaker for his stirring tool.
Combine the flour coating. Put the flour, salt, pepper, and paprika in Bowl. Stir until it is evenly.
Heat the oil in a frying pan. Pour the oil in a frying pan and Preheat medium high heat.
Dip each Pork cutlet into egg mixture. Use pennant or your fingers to dip it into the Bowl so that the egg coating both sides of a piece of meat.
Jerky right in the mix in the flour. Make sure all the sis as well.
Put a piece of pork in a wok.
Repeated the process with the other pieces.
Turn back the pieces of meat in a frying pan after 3-4 minutes.
Cook pieces of meat for 3-4 minutes. They will be ready when it's golden brown.
Remove from the Pan and serve.

c. Pork Cutlet Layered Honey.

Wash and Pat the pork pieces to dry.
Season the pork pieces with salt and pepper.
Heat oil in a pan over medium high heat.
Put a piece of pork in the Pan and make sure do not accumulate to one another.
The first side Cook for 3-4 minutes.
Behind the piece of meat in a frying pan.
Lightly coat each piece of meat with a tablespoon of honey.
Turning back the pieces after 3-4 minutes.
Remove the pieces of pork from the Pan and serve.

d. Pork chunks with Kraker

Wash the piece of pork. Pat dry with paper Cookbook.
Beat the eggs and milk in a bowl.
In a separate bowl, combine remahan kraker, salt, and pepper.
Heat oil in a pan over medium high heat.
Dip each pork chop in the egg mixture. Completely cover the pork chop on both sides.
Dip each piece of meat that's been dipped in an egg into the mix kraker. Make sure both sides as well.
Place each piece of pork in a wok.
Check Pork cutlet after 5 minutes. If already colored golden brown, turning to the next side.
Wait until the other side golden brown before it was issued. Pieces of flesh are ready when they are golden brown in the flesh and not pink in it.
Serve straight away.

e. Pork cutlet with a mixture of Bread Doubles

Wash and Pat the pork pieces to dry.
Make a mixture of bread from flour, salt, and pepper.

For the second layer, use Italian bread crumbs or add herbs like herbes de Provence in fresh bread crumbs.
If you had grated Parmesan cheese available, add a second layer.

Beat two eggs at one time. Use the fork and place each cutlet in the egg mixture, then in mixture of flour, lightly coat it well.
Returned dip chunks of meat in egg mixture, and balurkan on the second layer. This will create a thicker layer of crunchy and tasty to be consumed. Older children love it.
Cook in oil with temperature medium. Cook until lightly browned, approximately 3-4 minutes. Turn back the piece of meat to be cooked with additional 3 minutes until lightly browned.
Drain on paper oil to keep it warm.
Serve with homemade Apple sauce and potatoes.

B). Tips

Add a combination of half butter and half butter can prevent oil being burnt.
Make sure you buy a good and fresh onions. Musty onions is not very well liked.
Warning
Don't feel that you are obliged to follow the advice of this recipe closely. Reliable chef know when flipping the meat, when adding seasoning. If you berpikit that extra seasoning can complement your dishes, then increase it! However, be sure not to complicate its cuisine; too many flavors of the cuisine can make redundant.

Indonesian Coconut Rice Nasi Uduk Recipe Specials

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Mon, 07 Sep 2009 08:16:00 +0000

Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia's capital. The meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements. It almost always served with fried chicken and boiled eggs.

Ingredients :

2 cup rice
½ cup thick coconut milk
2½ cup water
2 lemongrass, bruised and knotted
2 pandan leaves, washed and knotted
4 bay leaves
2 thin slices of ginger
2 thin slices of galangal
1 teaspoon coriander powder
⅛ teaspoon salt

Preparations :

Place all ingredients in a rice cooker pot and cook until ready.
Let rest for 10 minutes before opening the lid.
Remove the lemongrass, pandan, bay leaves, ginger, and galangal.
Stir with the rice cooker paddle.
It is traditional to shape the rice with a cone mold, but you can also just use a rice bowl to shape.

Indonesian Beef Meatball Recipes

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Thu, 28 Aug 2008 08:00:00 +0000

How to Make Delicious and Delicious Meatball Gravy

This time we want to discuss how to make meatball cake. The delicacy of a meatball dish, indeed one of them is made from the sauce itself, so the making of meatball cake must also be done carefully with a spicy that is a just right so that the delicious taste of the tongue is written. Apart from that, the delicious aroma of meatball sauce will certainly arouse our appetite to eat meatballs.

For how to make meatball sauce, it is fairly easy and easy, because we only boil the spices that have been processed with beef bones to provide delicious flavor. Apart from that you can also set your own meatball sauce for spicy flavor or not, so you can adjust the addition of pepper spices. Now for those of you who are curious to know how to make meatball sauce, here, we will share about recipes for making the delicious meatball sauce and delicious below.

The ingredients

First prepare 4 liters of mineral water to make the sauce.
As one of the flavoring and giving flavor you can also prepare 400 grams of beef bone.
Then prepare also 1 tablespoon of powdered pepper to give it a spicy taste, but it can suit your taste if you want it to be spicy or not.
Next prepare 6 cloves Leeks then stoned and mashed.
Don't forget to prepare 12 garlic cloves then you puree.
Then prepare 2 teaspoons for instant broth flavored with beef.
Now for kitchen salt you can adjust it to your taste or just enough.

Easy Ways to Make Delicious and Fresh Meatballs:

First of all, pour mineral water into a pan, then insert the beef bone and place the pot on the burning stove.
Steps to how to make the next meatball sauce, please boil until boiling and reduce the heat.
After that put the mashed garlic stir until evenly distributed and boil again for about 30 minutes. Next, give kitchen salt, powdered pepper, instant broth and sugar while stirring constantly — stirring until well blended.
Cook and simmer until boiling again and let the beef bone emits a delicious aroma.
If you feel something less add back the spices that you feel are lacking.
Lift and finish.

So many brief reviews that we can share this time about how to make delicious meatball sauce. Now to perfect the dish, you can add meatballs to the meatball sauce and the dish is ready to eat. To be more enjoyable you can also add fresh drinks like orange juice and so on. thanks.

Thai Noodle Salad Japanese

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Wed, 20 Jun 2007 08:20:00 +0000

In addition to rice, noodles are one of the foods that are popular in Indonesia, including instant noodles. Not only in Indonesia, in the region of East Asia, such as China and Japan mi also became a popular meal. This time, we will give you some recipes that could create candied noodles at home.

Ingredients

1 (8-oz.) package vermicelli
1/3 cup (0.71 liters) chopped fresh cilantro
2 garlic cloves, minced
1 jalapenos pepper, seeded and chopped
1/4 cup (0.95 liters) fresh lime juice
1 tablespoon fish sauce*
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup (0.24 liters)finely shredded cabbage
1/4 cup (0.95 liters) chopped fresh mint
1/4 cup (0.95 liters) chopped dry-roasted peanuts

How to Make It

Cook pasta according to the package directions. Drain, rinse, and place in a large bowl; set aside.
Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
Soy sauce may be substituted for fish sauce.

Crispy Pork Loin Roast Recipe

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Wed, 15 Mar 2006 07:51:00 +0000

How To Pork Loin Roast

Pork crackling are not just another pronunciation to pig skin. This dish is a recipe that is commonly used in the United Kingdom and the countries of his Commonwealth, which focuses on crisp, savory, and fatty skin on top of the pork roast. You may need to try cook it a few times to get the best results, but the results will surely satisfy everyone who likes meat dishes.

A) Prepare Pork.

Buy a Pork cutlet sate a (the meat specifically for baking), it is part of the stomach or shoulders. This recipe can only be prepared using meat that has a thick enough layer of fat on the top. Some cooks insist that part of the stomach or shoulders, a two-part piece on the fatty pork, will produce the best crispy roasted pork dishes.
If you buy frozen meat, eliminate existingclot found in meat by way of putting it in the refrigerator for 12 to 36 hours. After that, remove the meat from the refrigerator and place it on top of the toaster receptacle with the fatty skin facing upwards.
Make a thin incision at the fatty skin using a small knife. You need to make an incision in the form of parallel lines are about one finger to make sure the skin oily mature during the cooking process. Make sure you're not slashing too deeply to penetrate the fat part.

Make incisions in the form of a straight line from top to bottom, with the meat lengthwise position sideways in front of you.

Make ties surrounding the meat lengthwise with a distance of each bond is 5 to 15 cm using threads. Tie the meat is important, especially if the meat stuffing is given or if the meat is cut with different sizes.
Consider grave pork rinds with salt beforehand. Some cooks recommend salting the pieces the flesh beforehand and put it back into the fridge for a few hours. Then, remove from refrigerator and continue with these oil and salt on the skin of a pig for a second time.

Drain the meat by way of plumping the surface using kitchen paper towels before applying the oil. The remains of the water contained in the flesh is not mixed with oil.

B) Pork Flavor.

Preheat the oven at a temperature of 230 first degree Celsius es.
Pour a couple of tablespoons. Olive oil or vegetable oil into a small bowl. Dip the brush into oil and apply a lot of the oil evenly on surface of the skin of a pig, make sure also to rub it on the sidelines of the incision.
Sprinkle surface of the skin of the pork with salt, Cook immediately after that, the pork rinds.

C) Cooking Pork Roast Crisp.

Crispiest a roasting container contains piece of pork into the heated oven. Turn on the light on the oven so you can keep an eye on the skin of ripe oily without the need to open the door of the oven.
Bake for about 45 minutes. Lower the temperature of the oven when you see his pig skin is bubbly and starts rattling.
Lower the temperature to 200 degrees Celsius. Returnroast pork for about 1 hour. You can calculate the cooking time with the calculation of 25 minutes per 450 g pork.
Check the temperature of the inside of the meat using a meat thermometer is special. Remove the container from the oven temperature when roasting the flesh has reached 68 degrees Celsius.
Note the crisp pork skin at the top of the pork roast. If the skin is not crisp, Roast back on the temperature 230 degrees Celsius. Remove from the grill after his skin was crisp.
Crispy roasted pork letting stand for 10 minutes in the bundle in aluminum foil before you cut it. Make sure there are pig skin crisps on the top of each amply cut.

Tips

There are many other ways to make the skin more crispy roasted pork again. You can dry the surface of the pork rinds until completely dry. You can also try smearing surface of the skin to roast pork that has been cooked with the rest of the oil in the container of the toaster, and baking it again with a lower temperature for a few minutes.

The things you need

Pork satean
Small knife (knife)
Yarn
Toaster receptacle
Oven
Salt
Oil
Brush for greasing
Kitchen wipes
Kitchen knife (to cut)
Special meat thermometer
Aluminum foil

Best Boiled Hot Dogs Recipes

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Fri, 11 Feb 2005 12:18:00 +0000

How to Cook Hot Dogs?

Have you ever craved a delicious hot dog, but are lazy to bake it? Look down to Step 1 for instructions on how to make delicious boiled hot dogs and finish in just a few minutes.

Seasoning Ingredient

Hot dog (as many as you want)
Water
Bread hot dog (according to a number of hot dogs)
Spices on hot dogs such as chili and cheese, onions, mustard, tomato sauce, thick spices (relish) etc…

How to Make It

Pour watered into a medium-sized pan until it's about half full.
Add as many hot dogs as you want to the pan. Turn on the fire to high temperatures.

Wait for 5-10 minutes. This is the time needed for boiling waters.
To ensure the right amount, you can boil the water first before entering the hot dog; This is up to you.

Leave the hot dog fat and ready to eat. Allow about three minutes for a hot dog that is less crunchy and moister, or 6 minutes for a more savory hot dog — this only applies to hot dogs “with skin”; “skinless” hot dogs will not be crispy except when fried, baked, or cooked dry or oily. The time needed depends on the hot dog brand.
Heat bread if necessary. This can be done in many ways, but the most popular and flavorful way is to bake bread on a hot dog (using a level shelf), or “burn” the bread in a hot skillet with butter.
Remove the hot dog from boiling water. Use a clamp to remove it.
Put a runny hot dog into the bread.
Add the toppings you like, such as sauerkraut, thick spices, chili, cheese, onions, tomato sauce, and/or mustard. Release your creation here!
Finished. Sit down and enjoy the hot sausage that definitely invites your taste. MMM ... fat! ;)

Tips

Hot dogs are usually burned or roasted to taste the real hot dogs, but this is only a favorite problem.
If you don't have time to boil a hot dog, you can use a microwave. Cut the hot dog with as fork or knife and put it in the microwave for 30 seconds. This applies to a maximum of four hot dogs; add 20 seconds for each additional hot dog.
Heating bread will make it softer and harder to split, this can mess up your recipe.
To prevent the bread from getting wet, dry the hot dog with a paper towel before putting it on the bread.
Stick a hot dog with a fork before putting it in the water. Heat to boiling. After boiling the hot dog, remove it and finish it! Add delicious spices as you like! Enjoy!

Warning

Carefully use improper equipment when removing hot dogs from boiling water. Hot dogs that fall back into boiling water can splash and cause burns. Use a clamp with a sturdy grip.
Certain brands of hot dogs if boiled can “erupt” and leak the contents out. This type of hot dog must be heated to water until it is almost (but not) boiling.
Be sure not to pour too much water into the pan, otherwise water can overflow when boiling.

Things You Need

Medium sized pan.
Stove
Clamp
Plate
Hot dog,
Hot dog bread

Good luck, hopefully useful ...

How to Cook Pork

myahmadmuslim@gmail.com (Firman Chy MhonTz) — Wed, 02 Feb 2005 16:29:00 +0000

The Term Pork

Pork is the term for meat derived from pork. Although the word pork can also refer to marinate, smoked or preserved meat, this article will only focus on fresh pork. Pork can be eaten and processed in various ways: preserved with chemicals, smoked, burned, baked, steamed, sauteed, boiled, fried, and sown. In this guide, you can find various ways to process, cook, and store pork that people often refer to as “white meat other than chicken."

A. Preparing and Processing Pork Meat.

Recognize Different Types of Pieces. In general, pork is cut into four basic parts (although how to cut pork in various countries is different and / or has its own name for these special pieces)): shoulder, waist, side / stomach, and thigh section / leg. The muscles around the spines is soft and non-fatty (and usually more expensive!) Because pigs don't use the muscles as often as the muscles that are closer to the ground which may be tighter but more flavorful.

Shoulder section — Usually divided into lower shoulder (lower picnic shoulder) and upper shoulder (Boston shoulder or Boston butt). This section of the cut must be cooked over low heat in a slowly boiled liquid (for example by using a slow cooking pot) so that the results are soft and not dry after the fat and the binding tissue is thawed. This piece is available in the form of a Boston shoulder grill with and without bones, cubes cut pork for kebabs and stews, and ground pork (picnic parts).
The waist — From this part of the ribs grill, baby back rib (the ribs from the waist after the waist is fleshy and boneless removed), and has deep origin. Because these pieces of meat are naturally soft, the best way to cook them is the by dry heating (baking, burning, and sauteing). These pieces are available in the form of roast grills, rib pieces (rib chop), waste pieces (loin chop), cutout has outside, grill has outside, and has deep.
Small belly / side / ribs (spareribs) — Parts of spareribs can be burned and then baked, but other pieces in this sections is usually processed into bacon. Available in the form of bacon, Concetta (seasoned smoked pork from Italy), spareribs.
Legs / thighs — These pieces are usually sold in processed form or through the fumigation process. But if you buy it raw, you can slash the skin and cover it with spices (popular cooking methods on special occasions and celebrations). Available in the form of a leg cutlet, smoke thigh, and upper leg grill.
Other parts — If you dare to try, almost all parts of the pig's body can be utilized. The head can be boiled and made pickled (brawn or head cheese), broth and soup, and the ears can be fried as a crunchy snack. The foot section near the nail can be added to soup, stews, or sauces that are heated for a long time to produce a thick broth. The tail is also edible, as are internal organs such as liver paste, sausages from the small intestine (chitterlings), and black pudding made from the gastrointestinal tract which is filled with blood.

Take the time to salt or soak the meat in spices. Because pigs are now bred to produce lower fat levels, the meat has less fat tissue to keep it moist during the cooking process. [2] Soaking meat in a salt solution is a good solution to overcome it, but needs to be done early because meat requires time to slowly absorb water by osmosis while soaking in the salt solution. You can also make in tantalizing marinade solutions for the most by combining your favorite spices and mixing them in an oil solution. Let the meat soak in the solution for a few hours or leave it overnight.

As a guideline, use approximately 1/4 cup (0,95 liters) of the marinade solution for every half kilogram of meat or approximately enough to coat the entire surface of the meat in a cooling the plastic bag.
The bigger the cut, the longer it will take for the marinade to soak up. Generally, pieces from the waist or abdomen will take several hours (can reach 6 hours for large pieces). The shoulder portion of the grill can take up to 24 hours or more to make sure the marinade solution has permeated perfectly. You are free to set the length of time to soak with a spice solution, but make sure the meat does not become damaged or rotten due to soak for more than a day or two.

Prepare dry spices. Another popular way to spice up various types of meat is to use dry spices — a dry mixture of salt, pepper, various spices, and other dry ingredients (usually in powder or granules). Apply the dried spice mixture to the meat just before cooking or about one hour to one day before the meat is processed. Dry spices do not help keep meat moist, but provide a strong flavor and when cooked perfectly, form delicious skin on the surface of the meat.

The ingredients commonly used in dried balkan seasonings are salt, red chili and black pepper, garlic and onion powder, ginger, rosemary, and to produce sweet caramel crust used for white sugar or brown sugar. Try experimenting with your favorite ingredients.
As a guide, about 1/4 cup (0,95 liters) of dried balkan seasoning is needed for each standard size piece of meat. If you feel unsure, prepare enough dry spices to cover the entire surface of each piece of meat.

Now in advance the cooking time needed. As with other types of meat, the cooking process must be long enough to turn off harmful microorganisms, but do not let the meat dry because it is cooked too long. The United States Department of Agriculture (USDA) recommends pork to be cooked to 70 °C on the inside (use a meat thermometer that can read the temperature directly in the thickest part of the meat), but some chefs choose to stop the cooking process at a temperature between 60 and 65 °C to keep the meat moist, because the trichinosis parasite dies at 58 °C.

Keep in mind that the inside temperature of large pieces of meat will continue to rise even after the meat is not heated again. Do not let good pieces of meat become too ripe after the cooking process is finished.
Pork cooked to 70 °C may remain to pink in the center, depending on the cooking method and ingredients added. So even though the color is pink, it does not mean that the meat is not safe to eat.

Store pork safely. Raw pork must be cooled to 4 °C as soon as possible after purchase. In cooked pork within 5 days, must be frozen at -17 °C or discarded. After cooking, pork must be eaten in two hours (or one hour if the room temperature reaches 32 °C). Ripe pork can also be stored for up to 4 days in a shallow container closed in the refrigerator or frozen. For the best quality, frozen pork must be consumed within 3 months. Never re-freeze frozen pork that is half liquid. Keep in mind, the process of melting frozen pork will generally make the meat dry.

B. Roasting Pork.

Heat the grill. Roasting is a cooking method that uses dry heat to heat meat directly over a series of iron bars arranged close together. Grilling is a very good way to form crispy and savory skin on moist, natural chop and hash. The most common grills are those using charcoal and gas. If you use charcoal grills (which require time to reach the desired heat), turn on the charcoal first and prepare the pork cutlet on a tray or other container while waiting so that the meat can be placed directly on the grill when the charcoal is already on and covered with ash.

The gas grill can reach the desired heating temperature faster than the charcoal grill. Even so, the taste produced in the grill meat tends to be different. Some people like the taste produced by charcoal grills, while others prefer the practicality and ease of using a gas grill.
Consider using charcoal from natural wood or mesquite wood instead of commonly used charcoal beams. Charcoal from natural wood tends to burn faster and burn hotter [4] so it is straightforword to form crust on the surface of the meat. Natural charcoal can also give a distinctive taste and burnt aroma to meat during the cooking process.
Thick pieces of pork require a longer roasting time and lower temperatures. In cases like this, conventional charcoal can be a better choicer than natural wood charcoal which burns hotter and faster.

Place a piece of pork on a baking pan after it's ready. To prevent the meat from sticking to the grill, coat the baking bar with oil that has a high smoke point (such as olive oil or grape seed oil). Do this by using a baking brush dipped in oil, or by dipping kitchen tissue into the oil and applying it to the grill using a long brace. Then, adjust the location of the pork chops on the grill with the tongs so that they don't touch each other.

Prevent cross contamination. Do not use tools that have been used to process pork to process other ingredients without washing their first. Clean used raw pork containers before using them for other foods. Don't let raw pork come into contact with cooked pork.

Cook pork in a cooler grill area. Contrary to what many, burning meat quickly does not lock in moisture (or taste) in meat. Fast-burning meat is now known to have a lower ability to maintain moisture than gradually cooked meat. [5] For charcoal grills, start by arranging piece of pork on the edge of the grill, which are usually lower in temperature than the center. For gas grills, use medium heat.

The crust on the meat will form at the end of the cooking process. By waiting for the meat to cook before forming the crust, more moisture can be maintained.
Turn the pork chops over every few minutes. This will ensure the meat is cooked completely and the crust is evenly formed.

Bake the meat until cooked. Keep the grill in a closed state to speed up the cooking process. Thin slices of pork only take 4-5 minutes to cook until cooked on the grill, while larger pieces of meat require more time and lower the heating temperatures. Ripe pork must have called elasticity when touched with the brownish outer part and the colored interior tends to be white (not pink), while the juice is clear or brown (not red or pink).

If you are unsure, use a meat thermometer. The USDA Institute recommends an internal temperature of around 70 °C for pork. However, many people choose to cook pork at 70 °C to produce a more juicy dish (see the first cooking method for more information).

Roast meat quickly. Before being removed from the grill, make sure the crunchy and delicious crust has formed on the surface. In charcoal grills, transfer pork to the grill with the highest temperature (usually in the middle). In a gas grill, just change the settings to high heat. Cook meat with this condition for less than one minute for each side to avoid meat becoming dry or charred.

The chemical process that produces flavorful baked crust is called the Millard reaction. Burning some outer side of a piece of meat will cause the amino acids found in the meat to react with sugar to form a flavoring component. In short, this process produces delicious crust on meat!

Let the meat stand for a moment. Transfer the cooked pork from the grill to a clean plate. Cover the meat with aluminum sheets so that it does not cool, then leave the meat for five to ten minutes. While waiting, use this time to prepare a side dish or other finishing touches on your table arrangement.

Silencing meat like this has two purposes. First, the cooking process will continue in almost all pieces of meat after being removed from the grill — as well as your pork chops. If you are still unsure about the level of maturity of your pork, these additional minutes will ensure that the desired level of maturity has been achieved. Second, this process gives time for the meat to reabsorb the moisture lost during the cooking process. When a piece of meat ripens, the piece of meat shrinks and forms bonds that are tighter and tighter at the molecular level so that moisture is pushed out of the meat. By keeping the meat quiet for a few moments, the meat can return to a relaxed state and more can withstand moisture.

Season and serve. After the meat is left and absorbs some of the moisture, the meat is ready to eat! Give seasoned by adding salt and pepper, or your other favorite spice. Serve with or without bones.

Roast pork is best served with starch-rich foods such as sweet potatoes, potatoes or side dishes such as coleslaw (salad containing raw cabbage with vinegar sauce).

C. Frying Pork Chops in a Wok

Discover the pieces of pork with bread flour. Fried pork cutlet is a delicious and rich flavor. A crisp golden yellow layer — the result of giving a layer of bread flour before the frying process — is not only attractive in appearance, but also full of taste. Start cooking this delicious dish by coating the pieces of meat with bread flour (note — it's better to use thin slices of pork because it cooks faster). Cover all parts of the meat with flour, so that the layers of flour are thin and even, then dip into the whipped egg. Allow the egg to dry slightly and roll it into the bread flour that you prepared yourself or can be obtained in the form of ready to use in the store.

There are several types of bread flour that can be chosen. Many supermarkets sell ready-made bread flour in packs (Pinko, etc.). You can use it directly from the packaging or by adding salt, pepper, and other ingredients to your taste.
Bread flour does not have to be the only source of flavor — dried herbs such as chili and cayenne peppers can also be added to flour.

Heat oil in a skillet. For frying. It is better to put the meat into a hot pan, rather than putting the meat into a cold pan and then heating it together. Add one cup (250ml) of oil with a high smoke point (such as olive oil or grape seed oil) into the pan. Shake the pan so that the oil lines the pan evenly. Turn on the stove at high temperature settings and let the oil heat for one to two minutes. Carefully, add one or two tablespoons of butter to the hot oil to help form a crusty, brownish crust on the surface of the meat.

Oil can be said to be hot enough if you hear a hissing sound when the meat touches it.

Add the breaded pork slices into the pan. Be careful — there can be an explosion when the meat is put into a pan of hot oil. Although it sounds satisfying, the hissing sound is usually followed by a splash of hot oil. Use tongs to handle pieces of pork safely.
Cook the meat pieces with a rather high temperature until they are golden brown. A more appropriate cooking time will depend on the size and thickness of your pork cutlet. Thin slices of meat only need a few minutes for each side, while thick cuts require 5 minutes or more. Leave until each side forms a mature golden brown color. Deep fried pork pieces will be crispy on the outside and soft on the inside.

A general reference to assess the level of maturity also applies to pork: use as fork and knife to make sure the meat is completely white with a clear or brownish sari.

Remove pork from a heater. Like other cooking methods, the process of cooking pork will continue even after the meat has been removed from the pan. Transfer the cooked pieces of pork to a plate that has been coated with kitchen tissue (which will absorb excess oil, and prevent the pieces of pork from getting wet). Let the meat cut for a few minutes, then serve and enjoy!

A cold and lightly spiced salad will be very suitable to be served as a complement to hot and crispy pork chunks.

Discard the remaining oil carefully. Do not immediately throw the remaining oil into the drain because it can cause blockages. Let the oil cool, then transfer it to a plastic container or jar. Store the remaining oil in the refrigerator to solidify and can be used for other recipes or for other purposes that require the lubricating functions.

If you are interested in alternative fuels, you can even use the remaining oil to make bio diesel with help of some raw materials and household appliances.

D. Cooking Spare Ribs in a Braising way

Preheat the oven to 70 °C first. Braising is a slow cooking process for a long time until the meat becomes very soft and almost decomposes. Therefore, this cooking process is very suitable for tough pieces of meat. In this recipe, the braising process will be used to process pork spareribs until the texture becomes very soft as if separated from the bones. Like all cooking methods using an oven, start by preheating your oven.
Season spareribs. Pour 1 cup (0.24 liters) (about 125 grams) of flour on a plate and season with salt and pepper to taste. Roll the spareribs in a flour mixture and shake to make sure there is no excessive layer of flour. The flour mixture will add a savory flavor to the meat and help the formation of a brownish crust at the next stage.
For a moment, heat the spareribs in the pan until they are browned. Heat a few tablespoons of oil on the pan, then add spareribs to it and heat it at high temperature for a few minutes. Don't let the spareribs ripen thoroughly — enough until the outside looks crisp and brownish. The inside of the meat will ripen slowly as long as the meat is cooked in the oven for several hours braised. After the spareribs are browned, remove the pan from the stove.

The meat does not have to appear to be ripe all over when it is removed from the pan — as long as the outside looks crisp and brownish, meaning the meat is ready to be transferred from the pan to the oven.

In the same skillet, saute the garlic and onion. Adding vegetables to this dish will give the product a complex and delicious taste. Chop one medium-sized onion and several garlic cloves into medium-sized pieces and saute until they appear transparent.
Add the braising liquid to the pan. Braising is a cooking process that almost resembles the process of making stews. When meat is cooked by braising, we will cook it slowly in a liquid that resembles soup — like in making stews. The meat broth will be the basic ingredient of the braising solution — add two cups (about half a liter) of broth to the pan. This basic solution can be modified by adding a few tablespoons of flavoring liquid such as red wine vinegar then heat it with a low temperature until the solution is reduced, and the flavor becomes thick.

There are countless variations that can be done when giving flavor to the braising solution. Both black beer, red wine, and tomato puree — all produce delicious flavors. Powdered ingredients such as chili, and garlic salt can also be used. Don't be afraid to taste the broth! If the broth tastes good, generally the meat will also have a good taste.

Place the spare ribs on the cooking pan. Pour the meat broth solution to soak the meat as a whole. Cover the pan with aluminum sheets and transfer to the middle rack of your oven.
Go braising for 2-3 hours. Every hour, stir and back and forth spareribs in the pan. Cooking time will vary. Fortunately, the brazed meat will not become dry unless left until the milk dries. After one and a half hours, check the maturity of the meat using a fork. The meat must be soft enough and easily separated. The inside may look rather stringy.
Lift and serve. Immediately transfer the moist and juicy spareribs onto the plate and serve. If you want, the liquid left in the pan can be served as gravy which is poured abundantly over the spareribs.

This dish will be very suitable to be served with fine mashed potatoes, because the potatoes will absorb the broth liquid (and thus absorb the flavor) which seeps from spareribs.

Tips

Cook the meat at the right temperature, but don't cook it too well because it will make the meat dry and tough.
So that the meat does not become to dry during the cooking process, wrap the meat tightly. Meat that is too dry will be difficult to process properly.
Before slicing the cooked meat, let it sit for about 10-15 minutes so that the content of the juice is spread evenly to all parts of the meat.
When shopping, choose fresh pork that is pink to slightly gray and has only a little fat tissue. Avoid cuts of meat that had a lot of fat on the outside.