COOKING RECIPES

Cake Recipes With Simple Ingredients And Easy Make

2017-01-27T06:57:00.000-08:00

Cake Recipes With Simple Ingredients

Hello Foody's, How are you today ? i hope you fine, because i will share the new recipe for you. Today i will sharing the cake recipe with simple ingredients and easy make. And before read the recipe, good for you to read history of cake. The first cakes were very different from what we eat today, they were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. (Read More : How to Make Bakso Meatball Delicious Recipe).

The precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. This is due primarily to advances in technology, like reliable ovens, manufacturing food molds, and the availability of ingredients, like refined sugar. The first icings were usually a boiled composition of the finest available sugar, egg whites and sometimes flavorings. This icing was poured on the cake. The cake was then returned to the oven. When removed the icing cooled quickly to form a hard, glossy, ice-like covering. Many cakes made at this time still contained dried fruits. It was not until the middle of the 19th century that cake as we know it today. (Read More : How to Make Indonesian Satay with Peanut Sauce).

Cake Recipes

Ingredients For Prepare

Crumbs:

¾ cup cake or all-purpose flour
½ cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons rainbow sprinkles
½ teaspoon baking powder
½ teaspoon kosher salt
¼ cup grapeseed oil
1 tablespoon clear imitation vanilla extract

Makes one 6" layer cake Servings
Cake:

Nonstick vegetable oil spray
2 cups cake flour
1½ teaspoons baking powder
¾ teaspoon kosher salt
¼ cup plus 2 tablespoons rainbow sprinkles, divided
½ cup buttermilk
⅓ cup grapeseed oil
2 teaspoons clear imitation vanilla extract, preferably McCormick brand
1¼ cups granulated sugar
⅓ cup vegetable shortening
4 tablespoons (½ stick) unsalted butter, room temperature
3 tablespoons light brown sugar
3 large eggs

For the frosting and assembly:

½ cup (1 stick) unsalted butter, room temperature
¼ cup vegetable shortening
2 ounces cream cheese, room temperature
2 tablespoons light corn syrup
1 tablespoon plus 1 teaspoon clear imitation vanilla extract, divided
1¼ cups powdered sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
⅛ teaspoon citric acid (or ½ teaspoon fresh lemon juice)
¼ cup milk

Special equipment:
6" cake ring or springform mold
2 strips acetate (flexible plastic paper), each 3" wide and 20" long

Preparation

Cake:

Preheat oven to 350°. Line a 13x9" rimmed baking sheet with parchment paper and coat with nonstick spray; set aside.

Whisk flour, baking powder, salt, and ¼ cup sprinkles in a large bowl. Combine buttermilk, oil, and vanilla in a medium bowl.

Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes.

With mixer on low, add buttermilk mixture until incorporated. Add dry ingredients, beating until just combined, about 1 minute.

Scrape batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sprinkles. Bake until cake is light golden brown, the center springs back when gently pressed, and a tester inserted into the center comes out with a few moist crumbs attached, 30–35 minutes.

Remove cake from oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating).
Do ahead: Store cooled cake wrapped in plastic in fridge up to 5 days.
Crumbs:
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper; set aside.
Combine flour, granulated sugar, light brown sugar, sprinkles, baking powder, and salt in a medium bowl. Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. As though you were making a crumble topping, break mixture up into clusters (some small, some large) and spread onto prepared baking sheet. Bake, stirring occasionally, until crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools). Let cool completely.

Do ahead: Wrap crumbs tightly in plastic and store at room temperature up to 5 days.
Frosting and assembly:

Combine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 Tbsp. vanilla. Beat until mixture is silky smooth and glossy white, about 3 minutes.

Scrape down sides of bowl and, with mixer on low, add powdered sugar, salt, baking powder, and citric acid until just combined. Increase speed to medium-high and beat until you have a brilliant stark white, beautifully smooth frosting, about 4 minutes (it should look just like it came out of a plastic tub at the grocery store!).

Do ahead: Store frosting in an airtight container in fridge up to 1 week.
For the assembly:

Place a silicone baking mat or piece of parchment on a counter. Invert cake onto mat, then peel off parchment. Use cake ring to punch out two 6" rounds from cake (or, using a springform pan as a guide, cut out 2 rounds using a paring knife). These are your top 2 cake layers (the remaining cake scraps will form the bottom layer of the cake).

Line a sheet pan with a clean piece of parchment. Clean cake ring and place it in center of the pan. Use 1 acetate strip to line inside of cake ring. Place cake scraps inside ring and use the back of your hand to press scraps together into a flat, even layer (you never see this layer, so it’s okay that it’s messy—but since it’s the base of the cake, it needs to be flat).

Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.

Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.

With your index finger, gently tuck second acetate strip between cake ring and the top ¼" of the first acetate strip, so that you have a clear ring of acetate 5–6" tall—high enough to support the height of the finished cake. Top with a cake round (if 1 of your 2 cake rounds is less pretty than the other, use it for the middle layer and save the most perfect one for the top). Brush layer with remaining milk mixture. Repeat frosting-crumb layering process.

Nestle remaining cake round into frosting. Cover top of cake with remaining frosting. Use an offset spatula to form decorative swirls, or do as they do at Milk Bar and shape it into a perfectly flat top. Top with remaining birthday crumbs.

Transfer cake to freezer and freeze at least 3 hours to set cake and filling.

At least 3 hours before serving the cake, pull sheet pan out of freezer and, using your fingers and thumbs, pop cake out of cake ring. Gently peel off acetate and transfer cake to a platter or cake stand. Defrost in fridge at least 3 hours.

Do ahead: Cake will keep up to 2 weeks in freezer or 5 days in refrigerator.

How to Keep Cake Fresh

When to Refrigerate Cakes - Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your apartment gets very hot during the day (As Parks says, "High moisture + high sugar + high temp = bacteria feeding frenzy") or if you're making a cake that won't be served for more than three days, like when baking cake ahead for a party or special occasion.

To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.

Thanks for read article about Cake Recipes With Simple Ingredients And Easy Make and i hope this useful for you, and don't forget always visit Cooking Recipes.

How to Make Gado-Gado Indonesian Salad

2016-05-06T11:53:00.000-07:00

How to Make Gado-Gado Indonesian Salad

How to Make Gado - Gado was quite easy. For the level of spiciness can customize to your taste. Various healthy vegetable material is a plus of gado - gado which is very good for the health of our bodies. Tomatoes, cucumbers, beans, bean sprouts are some vegetables that are needed by the human body. If you are bored with the cuisine and want variety, then it could be a salad of menu options is right for you and your family. Recipes gado - gado of our already proven enjoyment and pleasures. So do not hesitate to try it at home. Let us consider just a gado -gado recipe peanut sauce below. ( Read : Delicious Fried Rice Recipe ).

Recipes in the making, the first you do is you measure the exact composition of the marinade. Because in this one quality menu will have dishes influenced by the processing of the marinade. Therefore, choosing the material quality ingredients is the first thing you notice. After that, the second is time management you in cooking is important to note. Here's an overview of the menus in full.(Read : How to Make Bakso).

Gado - Gado Recipes

Ingredients :

150 g bean sprouts, remove the roots, pour hot water3 eggs, boiled, peeled, cut lengthwise 2 parts
1 red tomatoes, cut lengthwise 8 parts
150 g tempe, fried, thinly sliced
150 g out of china, fried, thinly sliced
150 g of beans, siangi, cut into 2 cm, boiled
150 g cabbage, remove the bone leaves, finely sliced, pour boiling hot water
150 g curly leaf lettuce, sliced 2 cm
1 cucumber, peeled, sliced thin round
Water to boil
The oil for frying

Peanut Sauce Ingredients:

3 pieces of red pepper puree (if you want more spicy please plus)
50 g sugar, comb
250 g peanuts, roasted, remove the skin, puree
5 cloves garlic, crushed
500 ml coconut milk from ½ grated coconut
5 lime leaves
2 tablespoons vegetable oil
3 tbsp tamarind water
1 tsp salt

How to Make Gado-Gado:

First, know first fried to a crisp skin. Remove and drain, and set aside.
After it was tempeh fried until browned color. Remove and drain, and set aside.
Then prepare a serving plate. Elegantly vegetables, cucumbers, tomatoes, lettuce, and eggs.
Make the sauce gado - gado:
Saute garlic, chili and orange leaves until fragrant.
After that enter the milk and finely ground nuts. Stir until boiling.
Then enter the brown sugar, salt, and acid water Javanese. Cook until brown sugar is dissolved. Lift.
Peanut sauce and pour over the vegetables that are constructed on a serving plate.
Serve immediately.
Gado-gado special peanut sauce ready to eat.

It is easy not to make a hodgepodge of peanut sauce? It was not long you are able to present a hodgepodge as family healthy menu. Hopefully this recipe from us you can practice at home, and the result is steady. To see the recipe was good, Good luck. And That's about the article that we wish to convey to you who have a passion in cooking about How to Make Gado Gado Recipes Cooking Delicious, good cuisine menu information that we provide to you can add your insight in cooking. To keep your passion in cooking, of course, there is no harm in your cooking with family or friends nearby. And don't forget to keep visit my blog on COOKING RECIPES and give your best comment in this article.

Delicious Fried Rice Recipe With Simple Ingredients

2016-05-05T07:37:00.000-07:00

Delicious Fried Rice Recipe With Simple Ingredients

Fried Rice Recipe - You love the fried rice? May try to make fried rice this one. Fried rice with spicy flavor steady Qudapan has a rich flavor, it also contains a complete gaizi. A mix of vegetables and seafood provide a distinctive taste, especially coupled with a spicy flavor that makes the tongue sway. Let's try to make, how to make simple seafood fried rice is quite easy! The main core of this fried rice is the addition of food ingredients which is the result of the sea. Because the basic recipe fried rice is not much different, the creation of which we focus is spicy flavor and savory taste that comes from shrimp and squid. You can adjust the level of spiciness to taste, just adjust the amount of chilli used. Want more or less, there is no definite dose. Here are the ingredients we need to prepare to make a special spicy seafood fried rice steady. ( Read : How to Make Satay ).

Seafood fried rice is indeed necessary for planning the material must be sought first in the market or supermarket. As well as make the satay recipe composition also requires sought in advance of material, except that everything is available in full in the refrigerator. Therefore go see the recipe and how to make fried rice seafood specials. Well this time, we will try to make creations with additional seafood fried rice. We can use shrimp or squid, or both. However, careful next to you who have an allergy to seafood. Later instead favors instead become miserable, hehe. Yu we see the preparation that we need at once the recipe and how to make fried rice seafood with specials fried rice recipe this one. ( Read : How to Make Bakso Meatball ).

Simple Seafood Fried Rice Recipe

Seafood Fried Rice Recipe Ingredients

2 plates of white rice (cold)
2 eggs
8 medium sized prawns, peeled
2 tail squid (roughly the size of the index), cut short
1 stalk spring onion, cut short
4 bay leaves green cabbage, cut into pieces
2 tablespoons soy sauce
1 tbsp oyster sauce
2 tsp salt
1 tsp margarine
oil for frying

Ground spices

2 cloves of garlic
4 spring onions
1 pcs red chilli, deseeded
6 pcs red chili
1 cm turmeric (optional)
1/2 teaspoon pepper (optional)

How to Make Simple Spicy Seafood Fried Rice

Heat oil and margarine together with a high heat, add the calamari and shrimp until it changes color and half-baked.
Add the eggs, stirring until forming scrambled.
Enter the spices and leeks, cook briefly until fragrant. Enter leaf mustard, stir.
Add the rice, stir quickly. Add salt, soy sauce and oyster sauce, stir quickly until the color of the rice evenly sign seasoning evenly mixed with rice.
Remove and serve while hot (for 2 servings).

Seafood Fried Rice Special Recipe

Seafood fried rice Ingredients:

White rice 1 plate
Chicken eggs 1-2 eggs
Seafood such as shrimp and squid
Leeks 2 pieces
Soy sauce to taste
Soy sauce to taste
Butter or margarine
Cooking oil
Red onion 2 cloves
2 cloves garlic
Red chilli 2 pieces
Cayenne pepper 3-4 pieces

As for the level of spiciness of special fried rice is made, you can customize with uneaten chili used, both the red chili and cayenne pepper. Not a few people who want fried rice made super spicy because it likes to eat spicy food. If you like it, she can wear more numerous chili. In fact, it can be coupled with chili sauce if you like seafood fried rice recipe for homemade. After all of the ingredients as written above has been prepared, it is now time to go into the treatment process. There are several steps you need to do to cook the seafood fried rice. Already curious is not it? Let's look-see the manufacturing process.

First of all, first puree onion, garlic, red chili, and chili sauce prepared with amounts until smooth. Try to smooth the process of these ingredients using a mortar to obtain a more perfect sense.
Do not forget to add salt to taste. You can smooth the mengulek all ingredients in a mortar or blender wear.
The next step, which is sauteed seasoning mashed earlier. But earlier, first preheat the frying pan, then put a cooking oil or butter to taste.
After that, put the chopped green onion mashed with spices. Stir-fry until fragrant smell the aroma. Keep in mind, you can simply use medium heat when stir frying and cooking seafood fried rice.
After the stir fragrant smell, immediately enter the beaten egg and sliced shrimp along with calamari. Mix well until the seafood turns a reddish color as a sign ripe.
Next, enter the first rice dishes and stir until evenly distributed. Next, give the soy sauce and soy sauce to taste, and continue to stir until evenly distributed.
Once fully cooked, turn off the stove and serve on a plate. Seafood fried rice served is ready to be eaten.

Special Seafood Fried Rice Recipe Delicious Homemade

Seafood Fried Rice Recipe Here we are going to make, there are some materials that should be prepared.Ingredients Special Seafood Fried Rice:

500 grams of white rice.
1 piece of onion, sliced lengthwise.
Cooking oil 2 tbsp.
Squid 200 grams, cut lengthwise.
150 grams shrimp, peeled.
Fried rice seasoning seafood specials:
1 tbsp fish sauce.
Soy sauce 2 tbsp.
2 cloves garlic, finely chopped.
Oyster sauce 1 tbsp.
3 tbsp soy sauce.

Seafood Fried Rice Recipe Delicious And Made Easy

How to make fried rice seafood specials:

Set wok frying pan, then heat the oil and saute garlic until fragrant smell.
Enter the fish squid, shrimp. Next add the onions and stir briefly.
Enter the white rice. Then add the fish sauce, oyster sauce, soy sauce and soy sauce. Then stir until the spices all mixed with rice.
Lift, finished.
Seafood fried rice ready to serve while warm.
Add crackers and cucumber slices.

How to create a simple seafood fried rice turned out to be easy right? Want to try the seafood fried rice recipe is simple spicy steady at home? For recipes, please adjusted to the taste, such as spiciness and ingredients such as shrimp and calamari, sausage can also be added if desired. Happy creating!. Thanks for read my article about Fried Rice Recipe, add your comment and keep visit my blog on COOKING RECIPE.

How to Make Bakso Meatball Delicious Recipe

2016-05-02T08:48:00.001-07:00

How to Make Bakso Meatball Delicious Recipe

How to Make Bakso Meatball - Bakso or meatball is a kind of ball of meat commonly found in Indonesian cuisine. Meatballs generally made of a mixture of ground beef and tapioca flour, but there are meatballs made from chicken, fish, or shrimp even buffalo meat. In the presentation, meatballs usually served hot with clear beef broth soup, mixed with noodles, rice noodles, bean sprouts, tofu, eggs and sometimes sprinkled with fried onions and celery. The meatballs are very popular and can be found throughout Indonesia; of carts street vendors to great restaurants. Various types of meatballs now widely offered in the form of frozen foods sold in supermarkets or malls. Sliced meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai. ( Baca : Authentic Rendang Recipe )

The meatballs have roots from Indonesian Chinese culinary arts. It is shown from the term 'meatballs' comes from the word Bak-So, in the Hokkien language which literally means 'minced meat'. Because most of Indonesia's population is Muslim, it is more common meatballs made from halal meat such as beef, fish, or chicken. Now, most sellers meatballs are the Javanese from Wonogiri and Malang. The place is famous as the center of Solo and Malang meatballs are called Bakso Malang. Bakso Malang and Solo meatballs are cooking meatballs and served with a typical Java. The meatballs come from China but differ with meatballs Malang and Solo. Chinese meatballs are usually made from pork or seafood and lightly browned color and shape is not round at all. While Malang and Solo meatballs made of beef, colored gray and round shape once. Chinese meatballs are usually not served with a different sauce with meatballs abundant Malang and Solo are served with abundant sauce. So how to make bakso meatball? I'll give you the recipe in this article. ( Read : How to make indonesian satay )

How to Make Beef Meatball

Material :

1/2 kg of beef that has been milled.
100 grams of starch.
50 gram ice cubes.
1/4 kg of garlic mashed.
1 egg.
1 teaspoon white pepper powder.
Material Kuah Meatballs:
3 liters of water (for sauce).
1/4 kg of garlic puree.
1 piece balungan / cow leg bones so that the broth is savory sauce.
2 tablespoons salt.
1 teaspoon nutmeg.
1 tablespoon granulated sugar.
1 teaspoon white pepper powder.

Supplementary material:

Vermicelli that has been boiled
Ketchup and soy sauce
Fried onions
Celery leaves to taste
condiment

How to make:

His first step is to mix the ice cubes, ground beef, eggs, and spices for the last bulb. Then puree in blender / food processor / mixer.
While mixing earlier, also add starch little by seikit while stirring the mixture until blended. After wrapping, the bulb material pour into the basin.
Furthermore bulb shape dough according to the size desired. Bulb that has been in the form of boiled water into the already boiling. Put in accordance with the capacity of the water, lift the bulb is already floating, floating a bulb that has been cooked.
Making sauce, meatballs, way is to incorporate all ingredients and meatballs humbu to allow it to cook and boil.
How to serve, put the meatballs in a bowl of complementary materials. After all the ingredients are ready, pour the sauce and meatballs bulb. Meatballs more delicious eaten while still warm.

Recipe How to Make Fish Meatball

Fish Meatballs Recipe Ingredients:

Fish fillet, 350 gr (tuna or mackerel)
Starch, 50 g
Leek, 1 btng (thinly sliced)
Egg whites, 1 egg
Chicken broth, ½ tsp
Ice cubes, 100 gr
Flavor, taste
Salt, ½ tsp

How to Make Meatballs Fish:

Fish fillets chopped or crushed using a blender.
Enter spices - spices, and starch. Blander again until smooth, and insert ice cubes. Blander until crushed stone and ice and condiments as well as the price of flour.
Remove from blander, knead the dough by hand. Then add the egg whites, and chives and mix well.
Prepare warm water. Form the dough round - round to the way in clench on the palms and taken with a spoon. (How to make meatballs spherical almost the same as how to make beef meatballs). Enter into the warm water. Intervenes until the dough runs out.
Boil the fish balls, if it floats mark the meatballs have cooked. Remove and serve with the sauce meatballs.

If you use lean meat, the texture of the meatballs become too dense and chewy. For the selection of meat, meat and fat ratio preferably is 80: 20. Do not be too excessive when mixing the meat because the air will come out so that the meatballs become too dense. Storage meatballs: For the storage process, baluri meatballs with flour and freeze in the freezer without stacked above one another in a place or baking sheet. In this way, the durability of the meatballs can be up to two months. Thank you for reading this article about how to make bakso meatball, may be useful and and do not forget to keep visiting this blog.

How to Make Indonesian Satay with Peanut Sauce

2016-05-02T01:43:00.000-07:00

How to Make Indonesian Satay with Peanut Sauce

How to Make Indonesian Satay - Satay is a food from Southeast Asian, especially Indonesian, dish of marinated, bite-size pieces of meat, skewered, barbecued, and usually served with a peanut-flavored dipping sauce. modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, fish, other meats, the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various seasonings. ( Read : Original Recipes of Rendang ).

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes.Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia there are several types of satay is satay madura, satay padang, satay maranggi,satay tegal, satay loso, satay ponorogo and many more. Because of the delicacy satay, many tourists ask? How to Make Indonesian Satay ? therefore I will share the recipe on this article.

Recipe of Authentic Satay Padang with Peanut Sauce

Ingredients and seasonings :

½ kg beef, cut into small according to taste
½ kg of a mixture of offal
1 beef tongue, small pieces according to taste
1 stalk lemongrass, crushed
2 cm ginger, crushed
2 cm galangal, crushed
1 sheet turmeric leaf
4 lime leaves
500 ml water
50 grams of rice flour, dissolved in a little water

complement :

Ketupat or Lontong (rice cake)
Fried onions for topping
Banana leaves, cut to form a serving dish / square pieces

HOW TO MAKE AND TREATING SATAY PADANG ORIGINAL :

Mix the spice paste, meat and beef tongue, let stand for 30 minutes. Then cook along with lemongrass, ginger, galangal, turmeric leaves and lime leaves until done. Remove the bacon and Thicken gravy with rice flour solution until thickened, remove from heat.
Prepare skewers. Skewers of meat that has been cut and roasted on a fire briefly, lift.
Prepare a serving plate, Cover with banana leaves. Enter the diamond / cake and satay, pour the sauce, sprinkle with fried onions.
Ready to eat.

How to Make Chicken Satay With Madura Sauce Peanut

Main Ingredients In the Recipe Peanut Sate Ayam Madura Seasonings:

Lemon 1 piece - in the split into 2 parts
½ kg chicken - diced
The skewers 20 seeds
Rice / rice cake

Seasoning Ingredients Peanut Sate Ayam Madura:

Red chili 10 pieces
Red onion 3 cloves
4 cloves garlic
Peanuts 150 grams - fried
2 tablespoons soy sauce - for mixed nuts
2 tablespoons soy sauce - to complement the grain
Kemiri 2 eggs
2 teaspoons brown sugar
3 tablespoons vegetable oil
Salt

How to Make Satay Ayam With Madura Peanut Seasonings:

For the peanut sauce, mix and puree peanut flavor ingredients such as garlic, onions, peanuts, pecans and salt.
Heat oil and saute the ingredients beans that have been refined.
Pour water on a stir broth condiments, spices stir wait until thickened.
2 tablespoons soy sauce mixed with ingredients and stir 2 tablespoons peanut sauce alone.
Dip all satay in peanut and soy sauce seasoning mixture.
Barbeque to mature evenly.
Madura chicken satay can be served along with delicious peanut sauce with the addition of soy sauce, red onion, lime and chili pieces.

Recipes of Satay Maranggi

ingredients:

Beef 600 gr
100 gr palm sugar, grated
3 tablespoons soy sauce
20 skewers, soaked in water, drained
rice cakes

maranggi satay spices recipe:

12 shallots
8 cloves garlic
1 ½ tablespoon coriander
2 tablespoons' thick sour water
1 ½ tsp salt

Chili sauce:

5 small green chilli, chopped
1 red tomato, chopped
2 onions, chopped
Vinegar 1 tbsp
5 tablespoons soy sauce

Methods of how to make satay maranggi

Cut the beef into cubes, about 1-1 ½ cm. Stir the brown sugar, soy sauce and spices. Let stand for 30 minutes to allow the meat to absorb the flavor.
Skew 4-5 pieces of meat on each skewer until all the cubes of meat consumed.
Preheat grill over hot coals, grill marinated satay while, turn it upside down until cooked through, remove from heat.
Sauce: Mix chopped green chilies, sliced tomato and red onion in a bowl, add vinegar and soy sauce and stir well.
Place the skewers on a serving plate and serve hot with sauce and rice cake.

Tips: select the part and tender for beef or goat; for example tenderloin, leg front, top or side of the pelvis.

For additional tips on choosing materials satay: Choose meat that is a kind of basic material sate precocious. For example, chicken, fish, shrimp. As for the use of beef, choose the parts in a typical meat, the texture will be more tender if you choose meat imports, such as meat cutting wagyu.Tips: you can just cut satay large size, but try not too thick but also not too thin. Because sometimes too thin pieces of meat that would make the meat hardens after dingin.Sedangkan if the thicker pieces, usually will take longer to burn until completely cooked. In fact, the longer the roasting, the meat will usually tougher. Thank you for reading my article on how to make Indonesian satay, and do not forget to keep visit my blog in COOKING RECIPES.

Original Recipes of Rendang From Minangkabau

2016-04-27T05:23:00.003-07:00

Original Recipes of Rendang From Minangkabau

Original Recipes of Rendang - Rendang is one of indonesian food is known in many country in the world. Rendang in the area of origin (Minangkabau -West Sumatra) is called "Randang". For the people of Minang rendang already existed long ago and has become a tradition cuisine served in a variety of traditional events and everyday dishes. As the cooking tradition, rendang thought to have been born since the first traditional Minang held. Then the art of cooking is growing to the region the region's other Malay culture; ranging from Mandailing, Riau, Jambi, to the country side in Negeri Sembilan who inhabited nomads from Minangkabau . That's why rendang widely recognized both in Sumatra and the Malay Peninsula.

Rendang increasingly famous and widely spread far beyond the original area because of the Minangkabau people migrated culture. Minang people who wander in addition to working as an employee or a trade, many of them self-employed opened Padang Restaurant in across the nation, and even extends to neighboring countries to Europe and America. The restaurant is what introduces rendang and other Minangkabau dish widespread. Rendang is also the food served on the feast of Eid al-Adha and of course with Original Recipes of Rendang .

What is the Ingredients to Make Rendang ?

The ingredients is :

Scrub 500 grams of beef, beef widened approximately 12 parts
turmeric leaves 2 sheets
lime leaves 2 sheets
2 stalks lemongrass, crushed
deaf 1 piece
toasted coconut shavings 2 tablespoons
1000-1500 ml coconut milk of 2 coconuts
2 tablespoons cooking oil
10 grains of red onion
6 cloves garlic
150 grams of red pepper
cayenne pepper to taste
pecan 5 grains
1/2 teaspoon cumin
1 teaspoon coriander
turmeric 1/2 cm
ginger 1 cm
salt to taste

How to Make Rendang ?

Cut meats like dice according to taste
Puree onion, garlic cloves, red chili, cayenne pepper, nutmeg, cumin, coriander, turmeric, ginger, salt to taste in a blender until smooth
Heat oil, saute ground spices, turmeric leaves, lime leaves, lemongrass and deaf until fragrant.
Insert the meat, stir until it changes color.
Pour the coconut milk and add the toasted coconut shavings, cook over medium heat, stirring gently to the boil.
Reduce the heat and cook until the meat was overcooked, greasy and browned.
Lift and serve.
Sprinkle with fried onions
Enjoy the taste :)

Such Information about Original Recipes of Rendang, hopefully useful for you. And I hope the above information can be a reference to the menu dishes housewife and can be especially helpful for the readers everything. Sorry, if my english is very bad, keep visit my blog on cooking recipes.