Recipes

TIM RICE CHICKEN YL

2012-02-04T20:32:00.000-08:00

Ingredients:
300 grams of rice
225 grams chicken breast fillet, cut into pieces
20 grams of mushrooms hioko, brewed, finely sliced
4 grains of boiled chicken, halved
Flavoring ingredients:
4 red onions, thinly sliced
4 cloves garlic, thinly sliced
1/2 tablespoons dried shrimp, soaked, mashed
1/2 onion, diced
3 1/2 tablespoons soy sauce Bango
3/4 teaspoon ground pepper
1/2 teaspoon ngohyong
1 teaspoon chicken bouillon powder
1000 ml chicken broth
1 teaspoon sesame oil
2 tablespoons cooking oil

How to make:
A. Diaron rice with chicken broth 750 ml
(from 1,000 ml chicken broth) until absorbed. Set aside.
2. Heat the oil. Saute garlic and onion until fragrant.
Enter the dried shrimp, onions, chicken breast fillet,
and fungi hioko. Stir-fry until fragrant.
3. Add Bango soy sauce, pepper powder, ngohyong, and chicken broth
powder. Stir well.
4. Add the remaining oil and chicken broth wijen.Masak sampaimatang.
5. Pour into a small heat resistant bowl.
Tata half of the egg.
6. Add the rice into a bowl aron which already contains a poached egg
and chicken fillet.
7. Steamed rice 1 hour until cooked.

For: 8 people

NASU WOLIO

2012-02-04T20:30:00.000-08:00

1. Ingredients:

     1) Chicken 1 whole
     2) Coconut 1 point

2. seasoning

     1) 1 stalk Lemongrass
     2) Salt to taste
     3) onion to taste
     4) Acid taste

3. Making way

     1) Chicken cleaned, baked, washed and cut into pieces.
     2) thick coconut milk boiled.
     3) Coconut grated, fried, mashed, put the boiling chicken.
     4) sliced red onion in the stew was incorporated.
     5) included lemongrass leaves.
     6) Salt added.
     7) When fully ripe, sour included, left briefly, then removed.

NASU LIKKU

2012-02-04T20:25:00.000-08:00

1. Ingredients:

     1) Chicken 1 whole
     2) Coconut 1 point
     3) 4 tablespoons cooking oil

2. Seasoning

     1) 10 pieces of red onion
     2) 1 stalk Lemongrass
     3) Turmeric 1 teaspoon finely
     4) Acid 2 eyes
     5) 1 teaspoon pepper
     6) Salt 2 tablespoons
     7) Laos 1 piece

3. Making way

     1) Chicken cleaned, cut into small pieces.
     2) red onion, pepper, turmeric, galangal, lemon grass, finely ground.
     3) fine Spices mixed with pieces of chicken and then sauteed.
     4) shredded coconut, divided by two. Half disangan to yellow and finely ground. The other half used as coconut milk.
     5) If the chicken is half cooked, put its coconut mashed tamarind juice and salt.
     6) is inserted and left thick coconut milk to a boil briefly, then removed.

Description:
1) Nasu in Bugis mean cuisine.
2) Likku means galangal.

PINEAPPLE CASHEW ICE

2012-02-04T20:22:00.000-08:00

Ingredients:
6 medium-size rock guava fruit
1 pineapple, cut to taste
500 ml of water orange
150 grams of granulated sugar
5 cm cinnamon, washed
5 grains clove

How to make:
1. Rinse the rock rose, seeded, cut lengthwise.
2. Boil lemon juice sweetened with cinnamon, cloves, and sugar.
3. After boiling, put pieces of guava and pineapple, cook briefly until
wither and sink in a little pink, remove from heat and let cool. Store in refrigerator.
4. Serve cold.

For: 8 people

EGG RICE MIX

2012-02-04T20:20:00.000-08:00

Ingredients:

75 ml cooking oil, for sauteing
6 cloves garlic, finely chopped
4 cm ginger, finely chopped
200 g onions, chopped
10 cm cinnamon
4 item cardamom
6 pimento grains
200 g fresh hioko mushrooms, sliced 1/2 cm
Pera 800 g rice / long grain
800 ml of broth
2 tsp salt
4 pandan leaves
40 quail eggs, boiled, peeled
3 stalks celery, chopped
fried onions for topping
Saute with 1 tablespoon margarine
100 g frozen peas
100 g red pepper, cored, sliced round 1 cm

How to make:

1. Heat oil in a skillet over low heat,
     saute garlic and ginger until fragrant, add onion,
     cinnamon, cardamom, and cloves, and cook until fragrant.
     Enter the mushrooms, saute until wilted, then
2. Enter the rice, pour the broth, apply salt and pandan leaves.
    Increase heat, cook while stirring until all water is absorbed into the rice, remove from heat.
3. Boil water in a saucepan, put the rice into it aron, steam for - / + 40 minutes until cooked, remove from heat.
4. Mix the rice is still hot with eggs, peas and peppers stir,
    and chopped celery, mix well in a container. Finally, sprinkle fried onions and serve.

Cooking time: - / + 960 minutes
Level of Difficulty: Easy
For: 8 people

Prawn Dhania Masala

2012-01-11T03:46:00.000-08:00

Ingredients:
20 head (800 g) large shrimp
2 tablespoons cooking oil
100 grams onions, sliced 1 / 2 cm

MATERIAL BUMBU:
15 g coriander leaves
10 g mint leaves
1 tablespoon water
1sdt sesame oil
2 cloves garlic
1 / 2 tablespoons minced ginger
1 teaspoon vinegar 5%
1 / 2 tsp turmeric powder
1 / 2 tsp cumin powder
1 / 2 teaspoon paprika
1 / 2 tsp fennel
1 / 2 tsp cardamom powder
1/2-1 teaspoon salt

HOW TO MAKE:
1. skin peeled shrimp, leaving tails. sides do not back off, remove the black fibers on his back.
2. mix all the spices into one, put in blender and process until smooth. remove the seasoning from blender and set aside.
3. heat the cooking oil in a pan, put onions, stirring until onion is wilted.
4. input ground spices, stir until fragrant spices and cooked.
5. enter the shrimp, stir for about 5 minutes until the prawns change color, ripe and spices well blended, remove and serve with yellow rice or white rice warm.

Good luck.

MULLIGATAWNY SOUP

2012-01-09T08:43:00.000-08:00

Ingredients:
1200 ml beef broth / water
800 g goat meat (cut into 4 x 2 cm)
500 ml coconut milk from 1 coconut
200 g potatoes (four sides, fried)
3 tablespoons cumin oil
3 cm ginger, crushed
3 cm Turmeric, mashed
1 tablespoon coriander, toasted and crushed
1 / 2 tablespoon fenugreek, roasted and mashed
1 / 2 tsp cumin, roasted and mashed
1 teaspoon ground cinnamon
1 roughly chopped onion siungbawang
1 bay leaves
topping:
1 tsp dried chilli powder
2 tablespoons lime juice

HOW TO COOK:
1. Heat the cumin oil, saute onions, garlic, turmeric, ginger, bay leaves, coriander and cumin, and cook until wilted and fragrant.
2. Add the goat meat, and cook until meat changes color.
3. Pour beef broth / water, simmer until meat is tender.
4. Enter coconut milk, cinnamon, lemon and fries.
5. Simmer until sauce thickens.
6. Prepare a serving bowl. Enter the hot soup, put lime juice, sprinkle with red chili powder.
Portion: for 6 people

HINGYO SOUP

2012-01-09T08:40:00.000-08:00

Ingredients:
1500 Ml of water
12 Fruit content of shrimp dumplings, (Steam)
100 Gram Okra
100 Gram Radish, (Cut shape matches)
100 Gram Carrots, (Cut shape matches)
25 Gram Ebi (mashed)
6 spring onions (finely chopped)
4 cloves garlic (finely chopped)
1 tsp pepper smooth
1.5 tsp salt
2 tablespoons cooking oil

HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant
2. Add the dried shrimp, stir briefly,
3. Pour water and simmer, remove and strain the broth was
4. Reheat,
5. Add the carrots, okra / cucumber, radish, and shrimp dumplings
6. Simmer 3 minutes, remove and serve hot.
Serves: For 6 people

CANH TRUNG CATRUA SOUP

2012-01-09T08:36:00.000-08:00

Ingredients:
1500 ml of water
250 gr chicken meat, diced 2 x 2 cm
400 grams of a mixture of chicken wings and legs, crushed (stock material)
2 egg whites, lightly beaten
150 g sweet corn pipilan
2 tomatoes, diced 1 x 1 cm
5 slung red onions, mashed
2 slung garlic, mashed
2 cm galangal, crushed
1 tsp sugar
11 / 2 tsp salt
1 tsp coriander, roasted, mashed
1 tablespoon fish sauce
1 leek, thinly sliced
1 tsp pepper powder
2 kaffir lime leaves
2 tablespoons cooking oil
HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant.
2. Add chicken wings and legs, and cook until it changes color.
3. Add water, pepper, salt, galangal, lime leaves, sugar, fish sauce and coriander.
4. Cook in low heat for 45 minutes. Remove and strain the broth.
5. Simmer the broth, put chicken meat.
6. Add the egg whites gradually while stirring.
7. Shortly before he was appointed, insert pieces of tomato and sweet corn.
8. Remove and serve hot with a sprinkling of fried onions.
Portion: for 6 people

KIAM CHYE SOUP

2012-01-09T08:32:00.000-08:00

Ingredients:
1500 ml of water
1 kg of beef ribs, cut into pieces.
200 grams of salted cabbage, cut into 4 cm
3 seed tomatoes, cut into 4
1 medium onion, sliced crosswise
2 cm ginger, crushed
5 cloves garlic, roughly chopped.
1 tsp pepper powder
1 tsp sugar
Fried onions for topping
HOW TO MAKE:
1. Boil the beef ribs, add ginger, pepper, salt, sugar and garlic.
2. Cook until meat tender. Lift the meat and strain the broth.
3. Boil broth and ribs. ADD onion and mustard sauce. lift
4. Prepare a serving bowl, put soup and sprinkle fried onions.

TOM YAM GUNG SOUP

2012-01-09T08:30:00.000-08:00

Ingredients A:
1500 Shrimp Broth
2 stems lemon grass, crushed
3 cm ginger, crushed
4 cloves garlic, roughly chopped
3 sheets orange leaves
1 tablespoon fish sauce / nampla sauce
Tom yam powder 1 tbsp *)
1.5 tsp salt
3 red chili sauce, puree
2 tbsp oil (for frying)

Ingredients B:
200 Gram Shrimp large size, remove the head
200 Gram large squid, cleaned, cut into pieces
100 Gram Mushroom / cans
8 Bean Chili pepper, leave intact
1 stem lemon grass, white part (cut into pieces)
1 stem coriander leaves
2 pieces of lime leaves, finely sliced
3 tablespoons lime juice
HOW TO MAKE:
1. Saute garlic and red chili mixture until fragrant.
2. Enter the materials A, simmer 30 minutes.
3. Strain and add lemon grass, lime leaves, cayenne pepper, shrimp, mushrooms and cayenne pepper intact.
4. Cook 5 minutes in medium heat, remove from heat.
5. Prepare a serving bowl. Enter Torn Yarn Gung soup. Add the coriander leaves and lemon juice and serve hot nipis.Angkat.

Tom Yam Powder: powder flavor instant bouillon Soup Tom Yam.
Available in supermarkets
Portion: for 6 people

JUAN LO

2012-01-09T08:26:00.000-08:00

Ingredients:
1500 ml broth
400 g of meat has deep, thin-iristipis
200 g squid, cut into flower shapes
100 g carrots, cut into round
3 leeks, cut into oblique
2 eggs, pancakes, rolls, sliced thin
2 cm ginger, crushed
4 cloves garlic, crushed
1.5 tsp salt
1 teaspoon pepper
75 g of fried cashew nuts, for topping
Sesame Sauce:
3 tablespoons sesame oil
4 tbsp soy sauce
2 tablespoons of boiled water
1 tbsp vinegar
1 tsp sugar
HOW TO MAKE:
1. Boil the meat, add pepper, ginger, salt, and garlic.
2. After the meat is tender, remove meat, strain the broth.
3. Boil broth and meat, insert squid, carrots, and scallions.
4. Cook until carrots cooked.
Sesame Sauce:
1. Mix all sauce ingredients in a bowl. Stir until thick.
2. Prepare a serving bowl. Enter the hot soup.
Sprinkle omelet and fried cashew nuts and sesame sauce.
Portion: for 6 people

Soup Kimlo

2012-01-09T08:22:00.000-08:00

Ingredients:
1500 Ml chicken broth
400 Grams of chicken meat, boiled, cut into small pieces (shredded-shredded)
8 Grain Meatballs fish (slice crosswise)
200 gram wet Shrimp (Peel and clean)
30 Gram Mushrooms ears, (Soak in warm water)
30 Gram Soun, (Soak denagn water)
30 Gram Flowers pleasant evening, (summed up and soak in warm water)
60 Gram Carrots (Cut oblique)
60 Gram Kapri, (Siangi, leave whole)
6 spring onions (finely chopped)
4 cloves garlic (finely chopped)
2 tablespoons soy sauce
1.5 tsp salt
1 tsp pepper smooth
2 tablespoons cooking oil
HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant.
2. Add the chicken broth, cook until boiling.
3. Put all ingredients except peas and glass noodles.
4. Once cooked, add peas and glass noodles.
5. Remove and serve hot.
Portion: for 6 people

FU YUNG HAI

2012-01-09T08:18:00.000-08:00

Ingredients:
All kinds of vegetables can be made of vegetables,
eg: cabbage, green beans, carrots, bean sprouts, green peppers, mushrooms and others.
eggs
Seasoning:
3 leeks red
Salt and vitsin taste.
How to cook:
1.Telur shaken, vegetables (which has been chopped / sliced) soft-boiled. 2.Daun finely chopped red onion.
3.Campurkan materials into one and gorenglah a spoon after spoonful in a skillet with hot oil until dry.
4.S
erved with sauce.

SOUP MISO

2012-01-09T08:12:00.000-08:00

ingredients:
1200 Ml Dashi Broth
8 Cm Kombu / kelp
50 Gram Miso
300 gram fillet of red snapper fish meat / red snapper (Cut 2x5 cm)
200 Gram Know silk / know Japanese (Cut stebal 1.5 cm)
Stem leaves 2 onions (cut into pieces 3 cm)
100 Gram watercress leaf / leaf spinach
60 Gram dried Shitake mushrooms (soak in warm water)
HOW TO MAKE:
1. Heat the dashi to a boil.
2. Put kombu, simmer 15 minutes
3. Add the miso and fish fillet, tofu and mushrooms sitake, and cook until meat, tofu and mushrooms soft textured
4. Prior to his appointment add the chopped spinach / watercress, and scallions
5. Serve hot

Butter Cookies

2011-12-30T07:05:00.000-08:00

Ingredients:

Wheat flour 1 cup
2.5 cup butter
1.5 cups powdered sugar
HOW TO MAKE:
Butter, flour, stirring until sugar fluffier,
This dough is rolled by rollers, sliced thin and dioven until cooked.

Coconut Shrimp Blanket

2011-12-30T07:01:00.000-08:00

Ingredients:

500 g shrimp, peeled, left tail
Marinade ingredients (mix well)
2 cloves garlic, finely chopped
1 / 4 teaspoon ground pepper
1 / 2 teaspoon salt
100 ml of water

Dyes:

100 grams of wheat flour proteins are being
25 grams of cornstarch
1 egg
200 ml of water
3 cloves garlic, crushed
1 teaspoon salt
1 / 4 teaspoon ground pepper
Coating material (mix well)
Length of 250 grams of grated coconut
1 teaspoon salt

How to make:

1. Marinate the shrimp with the marinade ingredients. Let stand 10 minutes.
2. Dye: mix dyes.
3. Take one shrimp tail. Dip into batter dyers.
Roll in a mixture of grated coconut.
Perform coating once again.
4. Fry in heated oil until browned.
5. Serve warm with sauce

For 24 Fruit

Celery Shrimp Crackers

2011-12-30T06:59:00.000-08:00

Ingredients:

300 grams of wheat flour proteins are being
15 grams of corn starch
100 grams of minced shrimp
30 grams of margarine
1 egg
1 tablespoon ice water
1 teaspoon 'baking powder
1 / 2 tablespoons garlic powder
1 / 2 teaspoon chicken bouillon powder
1 / 2 teaspoon salt
3 stalks celery, finely chopped, squeezed

How to make:

1. Stir all the ingredients from clotted.
2. Minced noodle dough on rolling pin. Starting from the size of the thickest.

After 2-3 times, reduce the size of the mill.
Milled again 2-3 times. Shrink the size of the mill again.
Do the same thing to a uniform thickness of the number 5.
Cut size 3 × 7 cm.

3. Fry in oil that is heated until soft and dry.

To 325 grams

Saute Spinach Paste

2011-12-30T06:58:00.000-08:00

Ingredients:

2 bunches (425 g) kale, weeding
50 grams of salted squid, cut into pieces
1 1 / 2 tablespoon shrimp paste
200 ml of water
1 teaspoon salt
1 / 2 teaspoon granulated sugar
2 tablespoons oil for sauteing
Spices:
2 garlic slung
5 grains of red onion
1 cm ginger
1 cm galangal
1 / 4 teaspoon pepper

How to make:
1. Heat the oil. Stir-fry ground spices until fragrant.
Add the salted squid and shrimp paste. Stir well.
2. Add the kale. Stir sampailayu.
3. Add water, salt, and sugar.
Cook until done.

Makes 4 servings

Seasoning Mackerel White

2011-12-30T06:54:00.000-08:00

Ingredients:

4 mackerel tail
2 teaspoons lime juice
1 / 2 teaspoon salt
2 slung white onion, thinly sliced
4 grains of red onion, thinly sliced
2 bay leaves
2 cm galangal, crushed
2 cm ginger, crushed
200 ml of water
3 / 4 teaspoon salt
1 / 2 teaspoon granulated sugar
5 pieces of cayenne pepper, cut into 2 long
3 tablespoons oil for sauteing
Spices:
3 cloves garlic
5 grains of red onion
5 grains hazelnut, roasted

How to make:

1. Coat mackerel with lime juice and salt. Let stand 15 minutes.
2. Fry in oil until cooked and dry sudahdipanaskan.
3. Heat the oil. Saute garlic, onion, bay leaves, galangal,
ginger, and spices until fragrant.
4. Add water, salt, sugar, and cayenne pepper.
Cook until sauce boils and thickens,
5. Add the mackerel. Stir well. Remove from heat. Serve.
Makes 4 servings

Trade Quail Eggs

2011-12-30T06:51:00.000-08:00

Ingredients:

20 hard-boiled quail eggs
800 ml of water
1 stalk lemongrass, crushed
2 pieces of green Cabal, oblique cut
2 green tomatoes, cut into pieces
1 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons tamarind juice (from 1 1 / 2 teaspoon tamarind and 1 tablespoon water)
Spices:
2 red chilies
1 / 2 teaspoon shrimp paste, fried
3 slung garlic
8 cloves red onion
2 cm turmeric, burned
1 cm ginger
3 eggs hazelnut

How to make:
1. Boil the water. Enter humbu smooth, lemon grass, green Cabal, tomatoes
salt, sand horns, and poached quail egg. Cook until done.
2. Add the tamarind water. Bring to a boil. Remove from heat.

For 4 portions