Free Recipe Online | The Secret of Cooking

Vegetable “Bakwan Sayur” Fritters

2009-11-11T23:23:00.000-08:00

Vegetable "Bakwan Sayur" Fritter is light food and very popular in Indonesia. Its can be eaten directly as snacks or as main course accompaniment. There are many kinds of Bakwan but the basic ingredient is slightly solid dough mixed with various vegetables, chicken, fish, shrimp, corn and others. Bakwan is usually eaten with peanut sauce or small green chili.

Ingredients

1 ea. Carrots, julienne cut
1/4 Round white cabbage, shredded
250 g beans sprout
1 ea. Eggs
200 g Flour
1 tsp Coriander powder
2 Tbs Chicken powder
Salt and pepper to taste
A bit of water
Cooking oil to fry

Cooking Methods

First gather all the ingredients and cut according sizes and then mix all the vegetables into a medium mixing bowl. Knead the vegetables to be not rigid.

After that, add in the flour into mixture and stir it well as add water and stir to become slightly solid dough [enable to be scooped by spoon and make into thin medallions] .which previously adding in eggs and blend.

Form into 2.5 inches diameter after frying pan has been set in medium oil temperatures. The Bakwan Sayur or Vegetable Fritter should be golden in color when removing from frying.

Pasta with Spicy Tuna, Olive and Tomato Sauce

2009-11-10T23:23:00.000-08:00

Pasta dishes is one of my favorite’s food. Beside delicious, cooking pasta is easy and quick. Instead, eat pasta when hot. If you intend to eat pasta in other day, the sauce base can be prepared in advance and can be stored in refrigerator up to 3 days and in the freezer for longer periods. Spicy Pasta with Spicy Tuna, Olive and Tomato Sauce dish of pasta cook in Ala Minute Style. Here is the recipe!

Ingredients

400 g dry Penne
2 Tbs Olive oil
2 ea. Garlic cloves, thinly sliced
Pinch of Chili flakes
400 g Ripe Tomatoes, roughly chopped
60 g Black olive, pitted
1 Tbs Thyme, sliced
250 g Tuna, canned
Salt and Pepper to taste

Cooking method
To cook penne, refer to cooking directions shown in package.

In a medium sauté pan, heat oil and add garlic, chili flakes, tomatoes, olives and finally add sliced thyme leave and sauté ingredients for about 5 minutes or until boiling. Control the flame to medium hot [don’t over heated] to avoid mixture getting burnt.

Break tuna into small pieces and sprinkle and stir over the mixture. Simmer for 2 minutes and season with salt and pepper. That sauce for the pasta.

Now, after you cook pasta [Penne] according to the cooking direction, you need to drain the pasta and put some olive oil on it. Toss them with ready sauce you just made.

That’s lovely! Now, you can served pasta HOT! If you like, sprinkle 1 Tbs of shredded Parmesan.

Serving for 4

Picture source: http://www.all-creatures.org/recipes/images/i-pasta-penne-rigate.jpg

Sweet Corn and Chicken Soup – Oriental Style

2009-11-09T23:23:00.000-08:00

The key of success to make a delicious soup is kind of stock used. So you have to make a good Chicken Stock first. Even though there kinds of instant stock sold in the market, it would be good if you make a fresh stock itself similarly if you want to make a Sweet Corn and Chicken Soup which simple, easy and fast. For oriental taste, ginger may be added and also few drop of sesame oil. I myself prefer in adding in the small chili cut to obtain spicy flavour.

Ingredients

60 gm Chicken breast, boiled and shredded
1 tins Creamed sweet corn
5 gram Young Ginger, sliced
2 ea. Eggs
1 tsp Corn starch
500 ml Chicken stock
Salt and pepper to taste

Cooking Method

In medium stock pot bring to boil 500ml chicken stock and ginger.
Add sweet corn and shredded chicken, stir and cook again bring to boil. Meanwhile, correct seasoning with salt and pepper. If you desire you may add your preferable seasoning with or with out MSG.
Place eggs in the bowl, whisk and pour into soup while continue stir the soup until boiling. Remove from heat immediately and serve hot.

Serving for 2-3

Simple Cream of Tomato Soup

2009-11-08T04:31:00.000-08:00

Creamy tomato soup is a simple soup easy to cook. Tomato-based recipe very much popular in Italy but now this kind of soup has been consumed a lot widely. The ingredients are many available in the market and common. This soup taste is dominated by sour of tomatoes, lightly creamy taste.

Ingredients

5 ea. Ripped Tomatoes
1 ea. White Onion
1 ea. Small Carrot
1 ea. Small Potato
1 teaspoon Dry Basil Leaves
1 teaspoon Dry Oregano Leaves
1 Tablespoon Butter
1 Tablespoon Sugar
2 cups of chicken stock
5 Tablespoon Cream
Salt pepper to taste

Preparation

Wash all vegetables.
Cut tomato, onion, carrot and potato into 1x1cm dice.
Gather remaining ingredients and utensils such as medium stock pot, blender, knife, measuring spoon and strainer and get ready for cooking process.

Cooking method

In medium stock pot, melt butter.
Add onion, onion potatoes and herbs. Saute vegetable until onion becoming transparent and potato just begin turning the colour about 2 minutes.
Add tomatoes and continue cooking another 3 minutes. Pour chicken stock into put, stir and cooking in medium heart for 4 minutes and remove from heat.
After sometime, blend the mixture in a smooth puree, strain if necessary otherwise just return to heat and bring it to boil for next step adding in seasoning and cream.
Taste it.

Garnish with grated Parmesan cheese.
Serving for 4

Cinnamon-flavored Banana Fritter

2009-11-01T08:18:00.000-08:00

Hot and Cold! This is my favorite dessert. It served with ice cream, and topped with vanilla sauce or honey and sprinkled with chopped nuts [pecans, almonds]. Back to the history, bananas a fruit that is always available all year round, especially in tropical countries. Beside delicious fruit ingredient, other parts of the tree can also be used such as leaves for various cooking purposes. Ancient times before there was plastic, the banana leaf is a widely used for food wrapping materials. Now when a lot of modern stuff, banana leaves into a rare material.

Back to bananas! Many desserts use Banana as main ingredient to create flavor like grilled banana with cheese, banana cake, banana juice etc. Today I want to share the recipe how to make Cinnamon-flavored Banana Fritter "Pisang Goreng Rasa Kayu Manis".

Ingredients:

2 Ripped bananas, sliced
4 Tablespoons rice flour
2 Tablespoon plain flour
1 tsp Cinnamon powder
1 tsp White Sugar
Water as needed
Cooking oil to fry

Cooking Method:

Combine flour, cinnamon and sugar in medium mixing bowl.
Add water as needed [don’t to watery, just nice like making dipping batter].
Cut banana into 1cm sliced and dipped into the mature.
Heat oil in the frying pan or a wok and start fry the bananas until golden in color about 3-4 minutes.
Remove from pan, put in appropriate dessert dish and serve with vanilla ice cream while hot and topped with desire sweet sauces.

Serving 2-4 portions

Delicious Stir-Fried Noodles

2009-05-05T20:15:00.000-07:00

Stir-Fried Noodle give savory taste to give it own taste with blend ingredients. Stir-Fried Noodle is mostly suitable served with cucumber pickle [diced cucumber, sliced shallot, green small chili, white sugar salt and white vinegar]

Ingredients
1 / 2 kg Yellow wet noodles
2 pcs egg, lightly beaten
2 Tbs Chopped Garlic
Cay Sim, as needed
Cabbage White, as needed
Leeks, cut 1cm
2 tbs sweet soy sauce,
200 cc water
Salt, sugar, pepper.

How to cook:

Rinse yellow noodle in cold water and drain
Heat oil in wok, fry egg and set aside.
Saute garlic, put back eggs, adds vegetable and finally noodles.
Stir and cook for about 2 minutes or until ingredient incorporate.
Ads water if necessary to avoid dryness.
Adds soy sauce, season it with salt and pepper.

Serve hot.
If you desire, add some fish, chicken, fish ball etc.

Biscuit "NASTAR" Balls - Kue Nastar Bola

2008-10-02T03:48:00.000-07:00

The word Nastar is abbreviation nenas and tart in Indonesian language which means pineapple and tart. This biscuit is similar with pineapple crumble with the main ingredient are flour, butter, cheese and eggs. The different is only in their shape. This biscuit is widely served during Hari Raya or Eid Mubarak in most of household, but it also can be found in local market during off season.

Ingredients:

100 gm Bread Flour
80 gm Butter or Margarine
2 Tbs Icing Sugar
20 gm Kraft Cheese, grated
2 ea. Egg Yolk
100 gm Pineapple Jam

Cooking Method:

Soften butter in room temperature. Combine Flour, sugar, soft butter and cheese in a medium mixing bowl.Using spatula, mix all mixture into crumble, add 1 ea. egg yolk and mix well. Weight the dough 1/2 ounce each or as your desire and flatten and fill up with 1 tsp of pineapple jam, wrap and form into ball, oval, rectangle are other shape you like. Arrange biscuits on a greasy baking pan and brush with egg yolk before baking. Preheat oven at 160 degree, bake it for 15 to 20 minutes or until biscuit golden brown. Remove from oven and cool in room temperature. After cool keep in a jar or sealed container.

Crispy Deep Fried Calamari – Squid Ring

2008-09-29T00:25:00.000-07:00

Ingredients

250 gm Squid Tube, Medium Size
225 ml Fresh Milk
1 tsp Seafood Rub Seasoning
2 Cups Seafood Flour Mixed
Cooking Oil, as needed.
Tartar Sauce or Tomato Sauce

Wash and clean squid and cut into rings about ½ cm thick. Soak into fresh milk batter and marinate for 2 hours. Heat cooking oil and set temperature at 350 ˚F. I a medium bowl, coated squid with seafood mixture. Make sure that squid coated individually before frying. Fry squid for 1.5 minutes. If squid comes with tentacles, its good to include it and fry together with squid for decoration when serving. Served with Tartar Sauce or Tomato Sauce
Recipe Highlight

Crispy Deep Fried Calamari is squid cut into rings marinated and breaded with special flour mixture. Marinating process before frying, add more flavor. In Malay, it’s called “sotong” or cumi-cumi and calamari is an Italian name. As the meat is tender and slightly nutty flavor, calamari suitable for menu under appetizer category.

First Award to Recipe4free - The Secret of Cooking

2008-09-25T11:30:00.001-07:00

This is not a food recipe but a Great Buddy Award from my friend Blogger Addicter awarded to me. Great Buddy Award is given to person in a blogger community as a form of friendship or close friend who keep giving support or motivation each other. I take this opportunity to thank him, and I wish him in every success.

Lamb Shoulder Curry Recipe"Mirasa"

2008-09-24T10:38:00.000-07:00

Ingredients

1 kg Lamb Shoulder, with or without bone
2 ea. Onions, chopped
5 ea. Garlic, crushed
5 ea. Cardamon
2 ea. Cinnamon stick
2 Tbs Ghee oil or Butter

To Marinated Lamb
5 Tbs Curry Powder
2 Tbs Chili Powder
1 Tbs Cumin Powder
0.5 Tbs Coriander Ground
1 tsp Black Pepper

250 ml Chicken Stock
2 ea. Medium Potatoes
Salt Pepper to taste

Cut Lamb into cube and wash, marinated it with all spices. You may marinate the lamb over night before cooking to get best result.

In a medium sauce pan, heat ghee oil. Add onion, garlic, cinnamon, cardamon, saute for 3-5 minutes or until aroma comes out.

Add marinated lamb into sauce pan and stock, reduce heat and simmer for about 30 minutes, add potatoes and continue cooking until lamb soft and tender. Correct Seasoning. Remove from heat serve with steam rice or briyani rice, garnish with roasted cashew nut and chopped fresh coriander leaves...

Simple Fried Rice w/ Squid and Shrimp – Nasi Goreng Sederhana

2008-09-10T06:38:00.000-07:00

Ingredients:

2 cups Steamed Rice, pre-cooked
1 Tbs Garlic, chopped
2 Tbs Cooking Oil
4 ea. Meduim Shrimp, peeled end divined
1 ea. Medium Squid, sliced
1 ea. Egg
3 ea. red chili, sliced
1 Tbs Oyster Sauce
1 tsp Sesame Oil
1 tsp Light Soy Sauce

Cooking Method:

Sauté squid, shrimp cook for some time than add garlic, chili and continue cooking until aroma comes out. After that, put in egg, stir and finally put in rice, soy sauce and oyster sauce. Using spatula or ladle, stir rice to incorporate all ingredients. Continue cooking over high flame for 2-3 minutes. Just before removing rice from heat add sesame oil to give aroma. Now you can enjoy your Simple Fried Rice.

Perfect Cooking Rice for Making Fried Rice

2008-09-10T06:06:00.000-07:00

Making perfect fried rice is base on the type of rice, texture and how to cook also check for cooking time to get right doneness. Perfect rice mustn’t too soft or to hard but its must be separated or not stick each other. Keep it room temperature or refrigerated before cooking. This will help you easier making ingredients incorporate so that its will a maximum taste. You can use rice cooker, as its easiest way. Herein cooking method

Ingredients:

240 gm Thai Fragrant Rice
160 ml Cool Water

Measure rice with measuring cup, put into rice cooker bowl and rinse, Please note that washing the rice removes some of the soluble vitamins from rice. If your rice cooker has a non-stick bowl, wash the rice (prior to cooking) in a colander with several washes/rinses/drains. Add 160 ml of water and cook. Remove rice from the bowl, put on tray and refrigerated immediately. Use rice after completely cool.
Now you can cook delicious fried rice.

Fettuccine Mushroom and Spinach in Tomato Basil Sauce

2008-09-07T01:25:00.000-07:00

Ingredients:

220 gm Fettuccine, cooked
30 gm Spinach, raw
30 gm Button Mushroom, cut quartered
1 Tbs Green Onion
1/2 Tbs Garlic, chopped
1 Tbs Fresh Basil, roughly chopped
100 ml Red Tomato Sauce
1 Tbs Olive Oil

How to cook:

Heat olive oil in a sauté pan over medium heat. Put garlic, spinach, basil and mushroom. Cook for about 1 minute, do not over cook. Add marinara sauce and bring to boil, after that adds fettuccine and green onion. Adjust seasoning with salt and pepper and black pepper coarse also sprinkle with parmesan cheese if you like. Serve hot.

Sweet Potato and Banana in Sweet Coconut Milk Sauce - Kolak Ubi dan Pisang

2008-09-01T01:00:00.000-07:00

Kolak” [coconut milky dessert] is typical Indonesian food material consisting essentially of yam, banana, coconut sugar and pandan leaves. Kolak is a dessert that is usually served hot. But I prefer it served cold which refrigerated after cooking. In Indonesia, more people make Kolak during Ramadhan fasting and it served when fasting break. But of course it can be found many traditional Indonesian restaurants when out of season.

Recipe

Ingredients:
1 ea. Sweet Potato, cut cube
2 ea. Banana, cut into 1 cm
350 ml Coconut Milk, medium thick
450 ml Water
200 gr Palm Sugar

1 Tbs white Sugar
1 tsp Vanilla extract
2 ea. Pandan leaves

Cooking Method:
In a medium sauce pot, bring sweet potatoes to boil together with pandan leaves. Cook about 10 munities or until sweet potatoes half
cooked. Add sugar and coconut milk. After adding coconut milk, keep stiring to avoid sauce from separation. Lastly drop in banana, cook for little while and serve hot.

Kolak usually to be served hot, but also nice to be served cold. I personally like it to be cooled or kept refrigerated before serving.

Seafood Fried Rice Ala Chinese - Nasi Goreng Cina

2008-08-26T11:41:00.000-07:00

Ingredients:

2 cups Steamed Rice
4 ea. Medium Prawn, peeled
1 ea. Squid, cut into 1x1 inch
30 gm Dory Fillet or Snapper, diced
2 ea. Garlic, chopped

5 ea. Shallots, diced
1 ea. Dry Chili, thin cut
1 ea. Tomato, thin sliced
1 ea. Eggs
1 Tbs Salted Soy Sauce
1/5 tsp Sesame oil
2 Tbs Cooking Oil
1 tsp Salt
1 tsp Pepper

Cooking Method:
Heat oil in a WOK over high flamed. Add seafood, garlic, shallots, chili and tomato and until aroma comes out, add egg and stir with spatula very quickly to avoid burning.
Add rice, soy sauce and continue stir until all ingredients incorporate or mix well. Add salt and pepper, adjust seasoning. Just before remove from heat, add sesame oil.
Serve fried rice on plate, garnish with shredded lettuce and cut green onion.

Place rice on tray and keep it in room temperature and let it cool before cooking. Reduce amount of water when cooking the rice from regular amount that you used. It will be obtain the excellence fried rice.

My Appreciation to this post commentator: apiscerana, gus, Fajar Indra

Pastas Cooking Procedure (Spaghetti, Fettuccine, and Penne etc.)

2008-08-24T02:23:00.000-07:00

The best result of cooking pasta when it comes to “Al Dente” level. Means that the pasta is not over cook so it will be getting soft or under cooked which cause the pasta is too hard. So, al dente is in between of the doneness level. Most Italian restaurants are facilitated by modern equipment such pasta boiler with timer. Its can help cook to get accurate level of doneness. Other wise I will give you tips how to cook pasta into al dente. Here are the steps:

Bring to boil 5 litter of water, add 1 table spoon of salt and 30 ml of cooking oil. When the water is boiling, add pasta which spaghetti, fettuccine or penne etc. Cook for about 10 minutes for 1 kg of pasta. Stir occasionally to avoid sticking. Cut the pasta with knife so you can see white dot for spaghetti or strip for fettuccine and penne. When you see that indication, quickly remove from heat and drop it into ice bath or ice water for 5 minutes. Now, pasta can be served with desire sauces.

Cockles Char Kway Teow - Stir-Fried Rice Noodles

2008-08-21T07:37:00.000-07:00

Ingredients:

1 Tbs Garlic, chopped
3 ea. Medium Prawn, peeled
2 Tbs Cockles, peeled
1 ea. Whole Egg

30 gm Cay Sim
30 gm Bean Sprout
2 Tbs Cooking Oil
1 Tbs Dark Sweet Soy Sauce
1 Tbs Chili and Tomato Blend
225 gm Kway Teow
As needed Chicken Stock
Salt and Pepper to taste

Cooking Method:

Heat cooking oil in a wok, add garlic cook very quickly don't burn. Then add egg, chili and tomato blend prwn and cookles, kway teow and vegetable. Cook and stir using spatula quickly to avoid sticking to the wok. Finally add soy sauce and adjust seasoning. Add chicken stock if needed to keep the kway tiow shiny and moist. Serve immediately.

Cooking time for this recipe is not longer than 5 minutes, the taste is very depend on how you manage timing of every step adding in ingredients.

Soto Ayam with Lontong - Malay Style

2008-08-19T00:51:00.000-07:00

Ingredients:

Making Chicken Stock
1 Med Chicken, quartered
2 inch Cinnamon stick ,
5 ea. Cloves
5 ea. Cardamoms
1 ea. Star Anise
2 ea. Bay Leaves
1 Inch Ginger
2 Small Chili, pounded
3 tsp Chicken Curry pwd
2 Tomatoes, diced
1 Carrot , sliced
1 Onion , cubed
1.5 lt Water

Cooking Method:
Wash and clean chicken, gather all ingredient. In a medium stock pot pour the water in, put chicken along with all ingredients and bring to boil. Simmer over medium heat for about 15 minutes, let chicken cooked and tender. Remove chicken from the stock, shredded into pieces. Strain the stock.

To Serve :
In A bowl, put ingredients below:
100 gm Lontong, cut into bites
30 gm Beansprouts, blanched
Topped with Shredded Chicken, Ladle stock into bowl.
Garnish with fried shallots , celery leaves , coriander leaves , spring onions.
Also can be serve with sambal or chili blend and lime wedges.

Lontong [rice cake]is a traditional Malay Food is cooked in a tightly wrapped in banana leaves and boiled in boiling water for about 1.5 hours.

Quick and Easy Mixed House Salads

2008-08-16T11:26:00.000-07:00

Ingredients:

125 gm Romaine Lettuce, cut into 1 x 1 inch
125 gm Iceberg Lettuce, cut into 1 x 1 inch
30 gm Carrots, shredded
60 gm Sweet Coleslaw

2 Tbs Hard Boiled Egg, grated
2 Tbs Big Red Onion, sliced

Preparation:

Wash all salad ingredient, cut accordingly and put into ice bath [water and ice 40˚F]. Ice bath make salad fresh, dry and keep refrigerated. Boiled eggs, cold with ice and peel. After that grated eggs, keep in the container for advance use. Get chilled salad bowl, put lettuce, coleslaw, eggs, onion and topped with shredded carrots. Served with choice of dressing such as 1000 island, Honey Mustard or Ranch Dressing.

Roasted Chicken Rice - Nasi Ayam Goreng

2008-08-10T10:17:00.000-07:00

Ingredients

1 whole Chicken, 1.5kg
Cooking oil to fry chicken

To make Chicken Stock
60 ml Sesame Oil
60 ml Light Soy Sauce

1 bunch parsley
60 ml chicken powder knorr or maggi
400 gm chicken feet or bones.
2 liters of water

To make Rice
2 ea. Garlic
30 gm Ginger Bruised
4 cups of Thai Fragrant Rice
2 Tbs Cooking Oil
120 gm of chicken fat
1/2 tsp salt
As needed chicken Stock

To make Condiments/sauce
100 gm Ginger
100 gm red peppers
1 tsp chicken oil
20 ml chicken stock
2 cloves Garlic
15 ml dark soy sauce for each diner as dip

Cooking Method:

In a medium stock pot, pour water and chicken bone together and bring it to boil. Reduce heat and continue simmering for about 1.5 hour to 2 hour. The stock will reduce approx: ¼ of the original amount.
Meanwhile boil the chicken in a large stock pot, ensure that the water must be enough to cover the chicken, cook for 15 to 20 minutes. Check the doneness. Take out from the pot and cooling it down.
Heat oil in a wok, by using hook or put the chicken over the wok, pour chicken with hot oil [roasted fried style] until chicken golden brown. Glaze with dark soy sauce and sesame oil.
When stock ready, rice can be prepared. In a sauté pan, sauté rice with cooking oil to make it dry and oily. This will result good taste when cooked and also depend on the stock because the stock is giving flavor and taste to the rice. After that combine be added all rice ingredient in the rice cooker.
To make sauce, just blend all ingredients. For soup can use an existing stock by adding fried shallot, cut green onion and shredded lettuce.
After all done, cut chicken into desire size, usually slice. Serve with rice, sauce, dark soy sauce and soup. Garnish with julienne peeled cucumber.

Down Under Rujak

2008-08-07T19:20:00.000-07:00

Ingredient

1 each almost ripe mango
1 each cucumber
1 each bengkuang

1 each sweet potato
1 each ripe pineapple
as needed red cabbage, garnish

Blend [as dipping sauce]
3 each red small chili
150 gm palm sugar
15 gm toasted shrimp paste
2 Tbs toasted ground peanut
30 gm tamarind paste
1 Tbs lime juice

How to make :

Wash and peel fruits except cucumber and slice into 1/2 cm thick. To make dipping can use blender to make dipping or by hand as a traditional way. Let sauce cold for a while. For best result, keep the rujak refrigerated before serving.

Grilled Lamb Chop

2008-07-29T00:57:00.000-07:00

Ingredient

250 gm rack of lamb or lamb chop
30 ml clarified butter

Rubs seasoning:
1 tsp salt
1 tsp course black pepper

1/2 tsp cayenne pepper
1/2 tsp granulate garlic
1/2 tsp rosemary leaves
1/4 tsp ground oregano

Cooking Method:

Heat charcoal grill or flat grill. Seasoned lamb with rubs seasoning as needed evenly. Brush butter into grill to prevent sticking. Cook to temperature desire 6-8 minutes for medium done. After cooked, put on large plate served with mashed pot, rice or chips and sauteed vegetables accompany with barbecue sauce or mint sauce.

Fresh Mixed Garden Salads

2008-07-21T11:16:00.000-07:00

1 cup iceberg lettuce
1 cup romaine lettuce
100 gm cucumber, diced
4 ea. tomato, sliced
2 ea. green onion or chives

Clean and wash all vegetables. Cut lettuce into 2"x2", put into ice water at 40'C. Take out from ice water and make it dry from water. Peel cucumber and dice into 1". To serve put lettuce in a frozen bowl, add cucumber, sliced tomato and green onion on top. Serve with honey mustard, thousand island, ranch or mustard and vinaigrette dressing.

Lady Hills Glazed Salmon

2008-07-16T20:20:00.000-07:00

Ingredients:

200 gm salmon fillet
1 tsp seafood rubs seasoning
30 ml lady hill hot sauce
1 portion mixed sauteed vegetable
30 ml clarified butter
1 pcs lemon wadges

Cooking Method:

Sprinkle rubs seasoning over salmon filet, to oviod sticking, grease grill surface with butter. Cook 4 minutes one side, turn salmon and glaze with sauce cook for additional 4 munites sor until the sauce begin caramelized.
Put grill salmon on the plate and serve with sauteed vegetable and lemon wedges.

In many ways, salmon is a wonderful fish dish to cook to different kind of cooking like baking, grilling and poaching. Beside delicious, salmon consist of omega3 which good for heart...

Soured Vegetable Soup - Sayur Asem

2008-07-12T09:10:00.000-07:00

Ingredient:

2ea. Sweet Corn, cut into 4
5 ea. Long Beans, cut into 2″ length
200 gm White Cabbage, cut into 2″ diced
200 gm Young Jackfruit, cut into 1″ diced
1 medium eggplant
100 ground peanut
1.5 ml chicken stock

2 bay leaves
200 gm fresh tamarind
2 ea. Green Chili, cut lengthwise
2″ Galangal (lengkuas)
1 Tbs Salt + 1 tsp white pepper to taste.

Blend:
6 shallots
3 garlic
4 candle nut
3 red big chili
1 Tbs Shrimp paste, optional

Cooking Method:

Wash and clean all ingredients. Bring blended ingredient to boil into stock over medium heat. After boiled put sweet corn, jackfruit, cook for some time until soft and then put remaining ingredients and continue cooking. After completely cooked, reduce the heat and simmer for about 5 to 10 minutes. Add Salt and pepper, correct seasoning and serve.

The “Sayur Asem” is an accompaniment to main course during lunch time. The
combination include steam rice, sambal, fresh salad, fried salted fish, fried
bean curd or tofu, fish crackers and some meat, fish or chicken dishes.