All About Kitchen And Recipe

Salmon + Hake Fish Cakes

noreply@blogger.com (Wildan) — Thu, 22 Sep 2016 18:43:00 -0700

UNLIKE THE TRADITIONAL METHOD, THE FISH IN THESE FISHCAKES ARE ADDED RAW, JUST LIKE IN MY FISH PIE. BECAUSE OF THIS, THE FISH WILL BE JUST-COOKED AFTER FRYING AND WILL HAVE A MUCH BETTER TEXTURE.

Ingredients

300g Salmon and 300g Hake, both skinned with bones removed
4 Large Maris Piper [or similar] potatoes
1tbs Wholegrain mustard
20g Each chopped ﬂat-leaf parsley, coriander + chives
10g Chopped tarragon
Juice of 2 lemons
Juice of 2 limes
6 Spring onions [green + white parts], ﬁnely sliced -\
Salt - Fresh black pepper
2 Eggs - 250ml Milk
100g Plain ﬂour
150g Panko [Japanese] breadcrumbs
Vegetable oil for deep frying

How to cook Salmon + Hake Fish Cakes

Peel and chop the potatoes, place in a pan, cover with cold water and add salt. Bring to a simmer and cook until just done. Drain the potatoes, mash them and allow cooling. Cut the ﬁsh into neat cubes of about 1cm. Put the ﬁsh in a bowl with the mustard, herbs, citrus juice and spring onions. Add half of the mash and fold it in very gently. Repeat with the rest of the mash and season with salt and pepper.

Divide the mixture into eight and shape into neat balls with your hands. Get 3 medium-sized bowls. Place the ﬂour in one, panko in another and the eggs, lightly beaten with the milk, in the last bowl. One or two at a time, roll the ﬁsh balls in the ﬂour, then the egg and then the bread crumbs. Shape neatly with your hands to ﬁnish. Heat up a medium-sized pan of vegetable oil to 180°C and fry two ﬁsh cakes at a time until golden. Place them on a roasting tray and ﬁnish cooking in the oven – about 10 minutes.

Chicken Kiev + Purple Sprouting Broccoli With Hazelnuts

noreply@blogger.com (Wildan) — Thu, 22 Sep 2016 05:29:00 -0700

THE MORE GARLIC THE BETTER – YOU CAN DEEP FRY THIS IF YOU LIKE OR JUST PAN FRY AND FINISH IN THE OVEN.

Ingredients

FOR THE KIEV

4 Free range chicken breasts
200g butter, softened
3 Cloves of garlic
100g Flat-leaf parsley
2 Eggs
150g Flour
150g Panko [Japanese] bread crumbs
100ml milk\

FOR THE BROCCOLI

1.2kg of purple sprouting broccoli, woody bottoms trimmed
100g of hazelnuts
75ml of hazelnut oil
25ml of olive oil
St Lorenzo sea salt

How to cook Chicken Kiev + Purple Sprouting Broccoli With Hazelnuts

Crush the garlic and chop the parsley, then place in a food processor with the softened butter and blend until a bright green colour is achieved. Place in a suitable container and set aside.

Remove the skin from the chicken breasts and discard it. Using a very sharp knife, cut a pocket in a breast either from the top or the side. Be careful not to pierce through the flesh all the way. Take 50g of the garlic butter, form it into a pellet shape with your hands and insert it into the pocket so that it runs parallel with the length of the breast. Repeat with the remaining breasts. Roll each breast up tightly in a double layer of clingfilm to form a cylinder shape, and put them in the freezer for 15 minutes.

Whisk the eggs and milk together in a medium bowl, put the flour and a pinch of salt in another bowl and the breadcrumbs, a pinch of salt and some black pepper in a third. Remove the breasts from the freezer and carefully unwrap them. One at a time, pass the breasts through the flour, then the eggs and then the breadcrumbs. Put them through the eggs and breadcrumbs a second time to ensure a good even crumb.

Heat up the cooking oil to 180°C. Make sure the oil is deep enough to easily accommodate two chicken breasts. Fry the breasts in two batches until golden and then transfer to the oven for 10-15 minutes to finish. To serve, cut in half with steamed greens and roast potatoes.

Bring a large pan of salted water to the boil [tasting like the sea]. Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch.

Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil.

Toss the broccoli in olive oil and season with sea salt, place under a hot grill and turn after 1-2 minutes.

Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve.

Delicious Recipe: Ginger Cake

noreply@blogger.com (Wildan) — Mon, 19 Sep 2016 00:48:00 -0700

I GOT THIS RECIPE FROM A CHEF FRIEND AND I’M SURE IT WILL CONTINUE TO BE PASSED ON AND ON. THE TRICK HERE IS TO WRAP THE CAKE IN CLINGFILM WHILE IT IS STILL WARM AND ALLOW THE FLAVOURS TO DEVELOP FOR A COUPLE OF DAYS.

Ingredients

225g Plain ﬂour -
55g Dark brown sugar -
1tsp Sodium bicarbonate -
1 ½tsp Mixed spice
2 ½ teaspoon ground ginger
110g Butter -
170g Black treacle -
80g Golden syrup -
125ml Milk -
1 Medium egg

How to cook Ginger Cake

Grease and line two 15cm x 10cm [about 8.5cm deep] cake tins and set aside. Gently melt the butter, treacle and syrup and stir to combine.

Place in the bowl of a mixer with the paddle attached. Sieve the ﬂour, mixed spice, ginger and sodium bicarbonate together and gradually add to the syrup mix until well combined. Add the milk and then the egg.

Divide the mix between the cake tins and bake for approximately one hour or until a wooden skewer comes out of the cake clean. Allow to cool for 5 minutes then remove from the tins and wrap neatly in clingﬁlm.

This is perfect with a cup of tea or try it with our matched wine.

Broccoli Soup With Chargrilled Purple Sprouting Broccoli

noreply@blogger.com (Wildan) — Sun, 18 Sep 2016 04:28:00 -0700

THIS SOUP IS MADE ALMOST ENTIRELY OF BROCCOLI. THE CHARGRILLED PURPLE SPROUTING BROCCOLI ADDS A NICE CONTRAST AND A SMOKY EDGE TO THE FRESH SOUP.

Ingredients

3 Heads of broccoli
25 Purple sprouting spears
1 Onion, ﬁnely chopped
1 Stick of celery
20g Butter
1 ½l Vegetable stock or water
Extra virgin olive oil
Salt - Fresh black pepper

How to cook Broccoli Soup With Chargrilled Purple Sprouting Broccoli

Trim any large leaves from the purple sprouting broccoli and keep the stems nice and long. Cook them for 3 minutes in a large pan of salted boiling water. Remove and plunge them into a large bowl of iced water to arrest the cooking. Once cooled, drain the broccoli and allow to dry on a clean kitchen cloth.

Put the butter in a medium-sized saucepan over a medium heat. When the butter starts to bubble, add the onion and celery and cook for 2 minutes until translucent. Season with salt and pepper. Add 1 litre of the stock or water and bring to the boil. Heat up a griddle pan or oven grill for the purple sprouting.

Meanwhile, using a small knife, cut the ﬂorets off each broccoli stalk [keep the stalks for another purpose, eg. peeled, blanched and grilled with a lamb dish]. Add the ﬂorets to the boiling stock and cook until just cooked [about 4-6 minutes] and still bright green. While the broccoli is cooking, place the purple sprouting in a bowl, lightly coat with olive oil and season. Place on the griddle or under the grill and allow to char lightly. Remove the broccoli and stock from heat and blend with a stick blender as quickly as possible. Pass through a sieve, check the seasoning and pour into individual bowls. Garnish each soup with the purple sprouting and some olive oil. If the soup is too thick add some of the remaining stock (warm) to let it down to the consistency you like.

[This soup can be made in advance; in that case pass the hot soup into a wide shallow tray and place in a fridge to cool so that it retains its vivid colour. Reheat without boiling to serve.]

Beef + Oyster Hotpot

noreply@blogger.com (Wildan) — Fri, 16 Sep 2016 23:12:00 -0700

BASED ON ONE OF THE GREAT STEWS OF THE WORLD, [THE LANCASHIRE HOTPOT] THIS IS A DISH THAT MAKES A VIRTUE OF SIMPLICITY AND IS AN INDISPUTABLE CLASSIC.

Ingredients

3 Ox cheeks
16 Small round shallots, peeled -
12 Fresh oysters, shucked
2tbsp Vegetable oil
300ml Red wine
300ml Chicken stock
1 Onion, diced
1 Carrot, peeled and diced
½ Leek, finely chopped
1 Clove of garlic, peeled
2 Sprigs of thyme
4 Large Maris Piper potatoes, peeled
30g Plain flour
30g Butter
30g Butter, melted

How to cook Beef + Oyster Hotpot

This will take time to cook; the cheeks are one of the toughest parts of the animal but have amazing flavour and become incredibly tender. They will produce a lovely sticky gravy. If you are not a fan of oysters, simply leave them out.

Preheat the oven to 120°C. Place a frying pan over a high heat, add the oil and the ox cheeks and colour well on both sides. In the same pan, colour the shallots. Transfer the cheeks and shallots to a deep roasting tray, and cover with the red wine and chicken stock. Put the onion, carrot, leek, thyme and garlic on the muslin, pull up the sides and tie with string to create a sachet. Put the sachet in with the ox cheeks and wine, cover with foil and bake in the oven for 3-4 hours until tender. Remove the ox cheeks and shallots from the liquid and allow cooling. Preheat the oven to 180°C.

Meanwhile, bring a large pan of salted water to the boil, add the potatoes and cook for 5 minutes and set aside to cool. In a casserole, melt the butter. Add the flour and cook for 5-7 minutes until golden. Pour in the ox cheek liquor and whisk until the sauce is smooth. Cook gently for 15 minutes.

Meanwhile, cut the ox cheek into large pieces and add them to the sauce, along with the shallots. Remove from the heat. Spread the oysters throughout the sauce in the casserole. Thinly slice the blanched potatoes and arrange neatly, [remembering to leave a hole in the centre for steam to escape] on top of the meat and onions until they are covered. Brush the potato with the melted butter, bake until golden and serve

Poached Salmon With Braised Lettuce Peas + Bacon

noreply@blogger.com (Wildan) — Fri, 16 Sep 2016 07:48:00 -0700

THIS IS A ONE POT DISH, NO FLAVOUR OR JUICES ARE LOST WHEN YOU COOK THIS WAY; MAKE SURE YOU HAVE BREAD ON THE TABLE FOR MOPPING UP WITH.

Ingredients

FOR THE SALMON

1 Shallot sliced
1 Clove garlic crushed
Juice ½ lemon
1 Star anise
3 Black peppercorns
3 Parsley stalks
3 Sprigs of thyme
50ml Dry white wine
25ml Champagne vinegar
1 Splash olive oil
5g Maldon sea salt
1lt Water
3 Fillets of salmon skinned 150g each

FOR THE LETTUCE

4 Baby gem lettuces, split in half lengthways
200g Petit Pois
50g Butter
1 Small shallot, finely diced
4 Rashers of thick-cut smoked streaky bacon
1 Sprig of lemon thyme
50ml White wine
150ml Double cream
15g Chopped flat-leaf parsley
Salt
Freshly ground black pepper

How to make Poached Salmon With Braised Lettuce Peas + Bacon

Place all the ingredients for the court bouillon in a medium sized pan, place on Caple induction hob set on number 4, leave for 5 minutes and allow to come up to temperature.

Now place the salmon fillets in the bouillon, if you like your salmon pink lower the heat to number 3 and cook for 6-8 minutes, if you prefer the salmon cooked more leave on number 4 for 10 minutes.

Melt the butter in a medium-sized saucepan. When it starts to bubble, add the shallot and cook for 1 minute until translucent. Add the bacon and cook for a further 2 minutes.

For the lettuce, gently place it with the thyme and peas in the pan. Season with salt and pepper. Pour in the white wine, bring it to the boil, cover the pan with a lid and steam over a medium-high heat for 2 minutes. Add the cream, bring to the boil and simmer for 1 minute. Remove from the heat, stir in the parsley.

Once the salmon is cooked, remove from the bouillon and serve with the braised peas.

Chocolate + Peanut Mousse Cake With Ginger Bread Ice Cream

noreply@blogger.com (Wildan) — Thu, 15 Sep 2016 03:50:00 -0700

THIS MOUSSE CAKE IS A REAL SPLASH OUT CHOCOLATE DESSERT; A FEAST FOR THE EYES AND STOMACH.

Ingredients

GINGERBREAD ICE CREAM

450ml of milk
300ml of double cream
1 Vanilla pod
500ml of sugar syrup
9 Egg yolks
4g of ice cream stabilizer
500g of ice
200g of gingerbread

SALTED PEANUT BUTTER MOUSSE

90g of sugar
1½ tsp of pectin powder
3 Egg whites
1½ Gelatine leaves, softened
270g of double cream, whipped to ribbon stage
255g of peanut butter
50ml of water, boiling flaky sea salt, to taste

CAKE BASE

1½ tbsp of ground almonds
225g of dark chocolate, minimum 60% cocoa solids
205g of caster sugar
125g of unsalted butter, plus extra for greasing
1 Pinch of sea salt
4 Large eggs

CHOCOLATE GLAZE

150ml of water
175g of caster sugar
60g of cocoa powder
125ml of double cream
2½ Gelatine leaves
60g of dark chocolate

How to cook Chocolate + Peanut Mousse Cake With Ginger Bread Ice Cream

For the ice cream, combine the milk, cream and vanilla pod in a pan and bring to the boil. Set aside for 30 minutes to infuse.

Bring the sugar syrup to the boil, turn down the heat and gently simmer for 10 minutes. Place the egg yolks into a blender/food processer and add the hot syrup, leaving the motor running. Mix well. Add the ice cream stabiliser and blend.

Place in a saucepan and bring to 80°C, stirring continuously – be careful not to scramble the mix.

Once cooked, transfer to a cold bowl set over ice water, stir to chill.

Once chilled, transfer to an ice cream maker and crumble in a liberal amount of stale gingerbread into the mix with the blade moving. The bread will break up in the machine, add more if you want more gingerbread in the ice cream.

For the mousse, place the sugar, pectin and eggs in a Thermomix set to speed 4, process until the temperature reaches 60°C. This process can be achieved without a Thermomix: place the same ingredients into a bain-marie [with a metal mixing bowl] over gently simmering water, whisk continuously until a Swiss meringue forms – this may take some time.Add gelatine and whisk to combine.

Mix the peanut butter with the boiling water in a bowl, allow to cool. Add the cream and then fold this mixture into the Swiss meringue mixture.

For the cake, line a 36cm x 26cm x 7cm tin with baking paper then brush with melted butter and dust with ground almonds.

Place the chocolate, caster sugar, butter and salt into a bowl set over gently simmering water to melt.

Whisk the eggs with the ground almonds and then fold into the chocolate mixture. The mixture will thicken after a few minutes.

Preheat the oven to 175°C/gas mark 3. Pour the cake mix into the lined cake tin and bake for 25 minutes, or until the edge of the cake starts to come away from the tin. Remove from the oven and press gently with a palette knife to flatten. Set aside to cool.

Once cool, use a knife to gently break up the surface of the cake – this will help the peanut mousse stick. Spread on the peanut mousse and smooth over with a palette knife. Chill for at least 3 hours.

For the glaze, boil the water and sugar in a pan. Whisk in the cocoa powder and cream and bring back to boil. Turn down the heat and gently simmer for 5 minutes.

Remove from the heat and add the gelatine and chocolate. Whisk until dissolved and pass the mix through a sieve.

Allow to cool for 10 minutes and pour over the mousse, ensuring the top of the cake is covered.

Dip a knife into hot water and slice the cake into 15-20 even portions. Serve each slice with a scoop of the gingerbread ice cream and a drizzle of the chocolate glaze.

Pan Fried Rib-Eye Steak

noreply@blogger.com (Wildan) — Tue, 13 Sep 2016 20:25:00 -0700

LET'S COOK THE PERFECT STEAK...

Ingredients

2 x 10oz dry aged rib eye steaks
10-12 x Red + yellow vine cherry tomatoes
1 x Baby gem lettuce
75g Mixed leaf
½ Banana shallot
½ Clove garlic
2 Sprigs of thyme
2 tbsp Salad dressing

HOW TO COOK THE PERFECT STEAK...

Bring a frying pan to a high temperature [No. 6 on Caple Induction]. Do not add oil to the pan, only rub into the meat.

Season the rib eyes with sea salt and rub with rapeseed oil. Pepper should be added after [if you add it before cooking it will burn in the pan].

Place the rib eye in the pan, but do not move it. Cook for 3 minutes on one side then turn over and cook for another 3 minutes on the other side. Rib eye is best served medium rare to medium. Remove from the pan and place on a plate to rest.

When the rib eye is cooking thinly slice the shallot, mince the garlic and halve the tomatoes.

The resting is the most important process, it will allow the meat to relax and become more tender. The rib eye will need to be rested for as long as it is cooked, minimum, so the longer the better. It does not need to be hot, just tepid, this will also produce a better flavour, plus it is being served with salad.

Reduce the heat to No.4. Add the shallots and garlic to the pan, they should cook in the remaining beef fat. If it is looking a little dry add a splash of oil.

Once the shallots are soft add the sprigs of thyme and the tomatoes, season well with sea salt and cracked black pepper. Soften the tomatoes by tossing in the pan for about 2 minutes, then take off the heat.

To serve, take the outer leaves from the baby gem and chop the hearts. Add the mixed leaves to a bowl and dress with salad dressing. Slice the rib eyes and place on a serving board or plate, be sure to pour the juices over the sliced meat for added flavour.

Place the tomatoes and shallots on the plate with the dressed leaves.

Tasty Scallop-Pops For Your Party

noreply@blogger.com (Wildan) — Tue, 13 Sep 2016 00:10:00 -0700

THIS SCALLOPS RECIPE, FEATURING DELICIOUS BACON, ILLUSTRATES THE STRAIGHTFORWARD BRILLIANCE OF JOSH EGGLETON’S COOKING. MISCHIEVOUS, PLAYFUL AND CERTAINLY TASTY, THESE WILL BE THE TALK OF YOUR PARTY.

Ingredients Scallop-Pops

20 Scallops
10 Slices of smoked dry-cured bacon, cut to the length of the scallop’s circumference
25g of unsalted butter
Vegetable oil
St Lorenzo sea salt
Black pepper

Equipments

Skewers
Cocktail Sticks

How to make Scallop-Pops

Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a cocktail stick to hold the bacon in place. Repeat for each scallop.

Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook.

Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter.

Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes – scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook

Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately.

Sakura Nastar Cake Recipe

noreply@blogger.com (Timy) — Fri, 3 Aug 2012 19:21:00 -0700

This Nastar cake recipe is not made in Japan, Sakura Nastar Cake named because its shape is similar to Japanese cherry blossoms. This cake recipe Sakura Nastar I quote from the book 100 recipes written by pastry Mrs. Liem.

Ingredients 1 Sakura Nastar Cake:

150 gr butter (made from animal fat)
100 gr margarine (made from plant fats / vegetable)
90 grams of powdered sugar
4 egg yolks
2 egg whites
1 tsp emplex

2 Mix and sift ingredients:

30 g of milk powder
400 g cake flour (cap Triangle)

3 Contents of jam Ingredients:

500 g ready-made pineapple jam.

4 Mix the ingredients and strain:

5 egg yolks
1 tablespoon water
1/2 tsp vegetable oil
2 drops of yellow coloring eggs

How to make Sakura Nastar Cake:

Combine ingredients and beat until fluffy and white one.
2 Put the ingredients bit by bit, stirring gently with a spatula (Sutil) until well blended. Allow the dough 1 hour cooling cupboard. After 1 hour, grind the dough with a thickness of 5 mm, and then print the cake pan to taste.
Fill the center of the mold with butter (material 3), with the remaining dough shaped ornamental crosses. Place in a baking pan that has been smeared with margarine. Brush the entire surface of the mold Nastar with 4 ingredients until blended. Bake in oven 150 degrees Celsius for 15 minutes. Reduce the grill temperature to 100 degrees, bake until dry and cooked again. Lift and serve or put in an airtight jar.

Tasty Kaastengels Flowers Cakes

noreply@blogger.com (Timy) — Fri, 3 Aug 2012 19:07:00 -0700

Kaastengels cake is one of my favorite snacks. I usually eat this snack on the feast of Eid al-Fitr. In addition to good taste, its shape is also cute. This time Kaastengels cake is shaped flowers are beautiful and cute. Hmm ... yummy! Surely feels so good ... I like it! To save cost let's make it your own. Well .. now let's get to the kitchen and soon made his own.

Ingredients:

300 grams of butter
200 grams grated old cheese
400 grams of cake flour
2 tablespoons powdered milk
2 egg yolks

Polished material:
2 egg yolks

Topping:
Grated cheddar cheese.

How to make:

Whisk butter and eggs at low speed, for a moment, put the cheese, stir well, put the flour and stir well.
Trimmed the dough with the help of plastic sheet, polished with polished material, sprinkle with grated cheddar cheese.
Print the form of flowers, arrange on a baking sheet. Oven until cooked. Temperature of 125'C for 20 minutes.

Tasty Beef Rendang

noreply@blogger.com (Timy) — Mon, 7 Nov 2011 06:00:00 -0800

Yesterday, 6 November 2011 is the day of Eid al-Adha. And we Muslims celebrate by slaughtering sacrificial animals, such as goats and cows. Lots of meat that we got.

The beef rendang I though the flesh. It was very typical, not usual that tastes sweet, savory tastes salty this time because I cook without sugar. Want to know the recipe? Here it is ..

Selected tenderloin fresh beef , diced or to taste, do not forget the washing yes. Prepare marinade including onion, garlic, ginger, turmeric, cayenne, and salt all blended ingredients.

How to cook beef is boiled first so tender, and enter the ground spices, coconut milk, salam, galangal, and lemongrass. Stir constantly until the coconut milk thickens up. It will probably take a little longer. But do not ask it tastes, because it's very typical at all. Good luck yaaaa. Anyway, I got the recipe from a friend, Ma'am Ulan. Thanks to Ma'am Ulan and good luck readers all ^ ^

Cassava Fried Cheese

noreply@blogger.com (Timy) — Wed, 13 Apr 2011 01:44:00 -0700

Friday April 8, yesterday, I walk around UGM (Universitas Gajah Mada) 'Gajah Mada University College' with my boyfriend . I plan to buy cassava fried cheese around there. My friends at boarding house said, the cassava feels good. Since I was curious, so I visited that place.

After searching around there, I finally found a small cart at the curb in front of Panti Rapih Hospital Yogyakarta. Without thinking, I stopped in the street and visited the cheese shop fried cassava. I bought a 7000 rupiah, about $ 0.90. Then I tasted the fried cassava, it tastes good.

The fried cassava feels pretty good. Savory, unfortunately I think the cheese is less pronounced. I do not know where the location of the cheese, which obviously I do not find the presence of cheese in there. From its shape, its color was yellowish, soft nothing like fried cassava in general. Cassava is a medium-sized fried cheese, crispy when eaten immediately. It's addictive after eating one or two times, but for the umpteenth time I felt 'nauseated', perhaps because too much oil content in the cassava cheese. But I assure you it feels good. Maybe you should try if you were walking around Yogyakarta. UGM is a place you should visit and do not forget to taste the cheese fried cassava.

To make cassava fried cheese recipe I have not quite understand. I tried searching on Google, it turns out that meant that cheese fried cassava cassava just soaked cassava in spices and then fried in oil that much. No wonder I did not buy any cheese. But it feels really good. ^^

Sambal Fried Potatoes Bark'Sambal Bajak'

noreply@blogger.com (Timy) — Sun, 10 Apr 2011 15:54:00 -0700

Sambal fried potatoes bark (chili sauce) is one of my family's favorite menu. Every Eid, mom always made chili fried cow liver. Hmmm, delicious taste, spicy and sweet. I always asked for sambal fried barkbecause it's one of my favorite foods. Sambal fried liver is also called 'sambal pirate' or 'sambal bajak'. Strange name, yes, I do not know why it can be called sambal bajak.hehe ...

Usually, sambal fried liver eaten as side dishes, along with oseng potatoes, chicken opor, and crackers. Hmmm,, truly describes the atmosphere of Eid. But the liver can also be mixed with sambal fried potatoes so thename is sambal fried potatoes liver/bark. Liver which can be used beef liver or chicken liver, according to taste. If I prefer beef liver because it smells savory and delicious. Well, Want to know the recipe? Here goes ..

Ingredients:

250 grams of beef liver or chicken liver, boiled first and a little salt, diced

250 g diced potato, fried

20 large red chilli, mashed

5 cloves garlic, crushed

200 grams of cayenne pepper, crushed

75 g brown sugar

100 g tomatoes, diced

1 vertebra galangal, smashed

2 bay leaves

1 stalk lemongrass

1 teaspoon salt

Directions:

1. Saute garlic until wilted, put red chili and cayenne pepper. Stir and wait until half dry.

2. Enter the tomatoes, mix well and wait until dry.

3. Enter the bay leaves, salt, lemon grass and galangal. Mix well.

4. Enter the brown sugar, stirring until smooth.

5. Enter the beef liver or chicken, stir and cook until blended.

6. Enter fries dice. Mix well and cook until all well blended.
Good luck. You must try the menu on this one because it was very delicious and tasty. I'm just addicted to,, hehe ..

Special Tomato Chili Sauce Recipe, Hot and Tasty

noreply@blogger.com (Timy) — Fri, 1 Apr 2011 06:47:00 -0700

Sambal is one of my favorite foods. Tomato chili sauce is smoothed with certain spices. Since I like spicy taste, the sauce becomes mandatory as a rice companion. What I liked best was the tomato chili sauce my mother made, hmmmm feels good. Taste spicy tomato sauce, sweet, just steady and mak nyuuussss deh!

There are several types of chili sauce such as doormat [sambal kosek] (raw chilli mashed with garlic, salt, and a little sugar), pirate sambal [sambal bajak] (liver sauce), tomato sauce, garlic sauce, eggplant sauce, sambal tempeh, sauce raw, cooked sauce, chilli potatoes , and many others.

Well, since I like tomato chili sauce, I'll post the recipe and how to make tomato sauce. This is the recipe:

Materials:
200 grams of fresh chilli (red pepper), mashed
50 g cayenne pepper, crushed
175 gr fresh tomatoes
6 cloves garlic
50 gr sugar
salt to taste
oil for sauteing

How To Cook :

1. Heat oil for sauteing

2. Add garlic that has been sliced, saute until wilted

3. Enter the cayenne pepper and red chilli paste, stir-fry until slightly dry.

4. Enter thinly sliced tomatoes

5. Stir tomatoes with a bit pressured to become more subtle.

6. Wait a while until it was rather dry.

7. Enter the palm sugar and salt, stirring until blended.

8. Tomato sauce ready to serve.

The most delicious tomato sauce served with fried tempeh, sliced cucumber, spinach, and hot rice. Huh huh ... So hot and tasty,,deliciousssss!!!!

Rolade Cassava Leaves, Healthy Snacks Original From Indonesia

noreply@blogger.com (Timy) — Thu, 17 Mar 2011 08:49:00 -0700

If you want to eat healthy foods, try eating rolade cassava leaves, healthy snacks original from Indonesia. Rolade cassava leaves is one kind of fried. Rolade cassava leaves are made from basic ingredients mixed with cassava leaf out, then fried. Rolade cassava leaves are a healthy food because the material comes from green vegetables and of course found overallocted high protein. It was tasty, salty and sweet, cassava leaves will give distinctive flavor when bitten. Hmmmm, I really liked it. If you try it, surely you will love it, no matter with the tongue of any country. Hahahaha ...

I have a recipe how to make rolade cassava leaves. To make this rolade very easy and practical, you only need a few ingredients and easy to cook and serve. This recipe rolade cassava leaves made my own. Make sure you try it at home.

Materials:

1. 250 gr young cassava leaves, boiled with water until tender.

2. 4 slices tofu (tahu), crushed

Spices:

1. pepper 1/2 tsp

2. salt 1/2 tsp

3. coriander to taste

4. 4 cloves garlic

Flour pads rolade:

200 gr wheat flour diluted with water (not too watery)

How to cook:

1. Cassava leaves was boiled, squeezed until the water out, then cut into pieces

2. Mix the cassava leaves with tofu that has been crushed, stirring until blended.

3. Give cassava leaves with spices that have been mashed, stir well.

4. Cassava leaf shape into circle balls for ball pimpong, fist. Do it until the dough runs out

5. Prepare a thin flour, then give the spices a little.

6. Dip the leaves of cassava into the flour

7. Fry in hot oil until cyellowish.

8. Remove and serve hot.
You can eat it just like that or could with sambal or chili sauce. Hmmm, you would love it. Just try it!! ^^

Serabi Notosuman, Original Pancake From Solo

noreply@blogger.com (Timy) — Sun, 13 Mar 2011 21:03:00 -0700

Serabi Notosuman is a kind of pancake, but it's different. Serabi Notosuman is original pancake from Solo, Indonesia. It taste tasty and delicious because made with coconut milk mixture. Serabi notosuman shaped like a pancake. It was, hmmm don't asked, it is definitely delicious! It was savory and sweet. Shaped like stacks of pancakes, but pancakes are not prepared to heap, just a circle with a diameter of 15 cm. Large size right? Hahaha. White pancake and flat. Serabi notosuman is covered with banana leaves and rolled, so much easier to eat.

To find the original serabi Notosuman, we need to go to Solo, Central Java. Indeed the place is on a narrow alley, but not hard to find that place. Original Serabi notosuman placed on the Notosuman Road (M. Yamin now) in Solo, near the Matahari Mall. Now that a lot of Serabi Notosuman pirated, aka not authentic - red, so make sure we get the original.
Notosuman pancake made of rice flour from Cianjur, West Java. Rice flour mixed with coconut milk, salt, vanilla, and pandanus. Therefore, it was still tasty, because of its distinctive flavor is savory and slightly salty.

Notosuman pancake consistent with two flavors, namely a sense of plain (no flavor) and chocolate. The plain is sold at Rp 2200.00 ($ 0.22) / seed. And chocolate serabi sold at Rp 2400.00 ($ 0.24). Cheap right?

Unlike pancake sold in the market, serabi Notosuman remain consistent with 2 flavors. Pancake on the market taste varies, jackfruit, durian, vanilla, banana, cheese, and so forth. Although only 2 flavors, pancake Notosuman still sold on the market.

To buy pancake Notosuman, you have to queue from 3:00 am. Hmmmm,, indeed many customers and still famous for delicious pancake Notosuman. So, What are you waiting for? Come on, try the serabi Notosuman when you are on vacation in Solo, Indonesia.

Boiled Capcay, So Tasty and Delicious

noreply@blogger.com (Timy) — Sun, 13 Mar 2011 06:16:00 -0700

Capcay is one of those typical Chinese food. Capcay consists of 2 types, fried capcay and boiled capcay. Boiled Capcay consists of stew vegetables and some meat or eggs, fried capcay just a fried flour and reprocessed.

Well, I've got a tasty recipe boiled capcay. Capcay recipe consists of a variety of vegetables and chicken meat. Fresh vegetables cultivated a taste for quality maintained. This is boiled capcay recipe :

Vegetables:
6 peas, remove the fiber
Caisim 2 pieces, sliced
Col 1 piece, sliced 1 piece green onion, sliced
Carrots 50 g, boiled, sliced
100 g cauliflower, boiled, sliced
1 piece of baby corn, sliced
4 pieces of mushroom, boiled, sliced
50 g black mushrooms, trimmed, sliced

Seasonings:
3 cloves garlic,
Onion 1 / 2
7 pieces of red chilli
1 Tomato
1 tsp Pepper
½ tbsp fish sauce
½ tbsp oyster sauce
1 tsp sesame oil
Salt
½ tbsp corn starch
½ cup water, dissolving

Complement:
100 gr chicken meat, sliced
Baso beef 2 pieces, sliced
1 whole squid, cleaned, sliced, boiled briefly

How to Make Cap Cay:
1. Puree garlic and onions, saute briefly.
2. Enter the sliced chili, and then enter the tomatoes are sliced, saute until wilted and slightly dry.
3. Enter pepper, fish sauce, oyster sauce, water and salt.
4. Wait until slightly boiling, then enter the boiled chicken meat, beef meatball, calamari, stir evenly.
5. Wait until almost cooked, then put all the vegetables, stir and simmer.
6. Boil until vegetables are not overcooked.
7. Remove and serve hot.

The Simplicity Of Angkringan Yogyakarta

noreply@blogger.com (Timy) — Fri, 11 Mar 2011 08:00:00 -0800

Angkringan is a place to eat that was built is very simple, just with a simple tent and some wooden chairs. Angkringan is one of my favorite places. The main reason I like this place because the price is very cheap and the food was delicious. I really like the simplicity, and angkringan Yogyakarta describe the simplicity of students and Yogyakarta society.

Angkringan made of wood or wooden carts, measuring about 1.25 x 2 meters. Usually angkringan cart can be moved to anywhere. Angkringan very numerous in Yogyakarta. On every street corner and each side of the road can be found angkringan Yogyakarta.

Angkringan provides very simple menu, including "nasi Pincuk" or "sego Pincuk" which is rice wrapped in banana leaf and equipped with side sauce. Spicy sweet taste. Usually mixed with fish sauces salty. So it's definitely good. Sometimes side dish "rice Pincuk" is oseng-oseng tempeh or beans, sometimes also capcay.

Besides rice Pincuk, there is also fried or "gorengan" wrapped flour. This form of cooking fried tempeh, fried tofu, bakwan, tape fried, and gembus. Hahaha, maybe you are not familiar with this vocabulary. Definitely, because this famous place only in Indonesia. There are also "sweet marinated tofu" or "bacem tahu", "Tempe bacem", chicken claw, bacem chicken head, "sewiwi" or chicken wings, satay intestine, quail egg satay, and some snacks such as crackers and fried beans.

The drink is a "hot ginger" or "jahe anget", hot tea or "teh panas", hot milk or "susu panas" and ginger milk or "jahe susu", yes kind of a traditional beverage that many people preferred Jogja, and I also liked. haha ..

What I liked about this place is because food is cheap and very tasty, knowing the tongue of the Javanese.

wkwkwkw .. In addition, it was very comfortable and quiet. After all, dining in Angkringan has been a lifestyle in Yogyakarta, especially students. They are not ashamed to eat in Angkringan, because they can gather with friends. We call it "Lesehan" is sitting on the ground covered with mats. Yes, very convenient. Accompanied by "oil lamp" or we called "lampu teplok" or "wax" in the middle of togetherness with friends or boyfriend.

Tasty Beef Soto, Original From Indonesia

noreply@blogger.com (Timy) — Tue, 1 Feb 2011 08:16:00 -0800

Did you ever eat soto? Soto is one of Original food from Indonesia. Soto including heavy foods, can satiate your stomach. Soto made from basic ingredients of rice, noodles, meat, and other supplementary materials, and then drenched with gravy that is very distinctive smell. Hmmmm, tasty ... Served hot in a bowl and eaten with sambal. Slruuuupppppppp,, delicious ... Sweet sour taste salty, just very distinctive flavor of Indonesia.

Here's how to make soto:

Soto Materials :
    * Soto (beef / tripe / intestines, etc.) 250 grams, boiled
    * Water 1.5 liter beef broth
    * 2 tablespoons cooking oil
    * Onions unhampered 2 stalks, cut into 1 cm
    * 1 Lime, take the juice
    * 2 pieces of orange leaves
    * 1 stick lemongrass, crushed
    * 1 tablespoon rice, soak it in water, puree
    * 2 stalks celery, thinly sliced
    * Fried onion to taste
    * 2 hard-boiled chicken eggs
    * Hazelnut sauce to taste

Spices:

    * 3 cloves Garlic
    * 5 grains of red onion
    * Coriander 1 teaspoon
    * Turmeric 2 cm, fuel
    * Ginger 1 cm
    * Pepper powder 1 / 2 teaspoon
    * Salt to taste
    * Sugar to taste

How to make Tasty Beef Soto :

   1. Heat oil and sauté spices, lime leaves and lemongrass until fragrant.
   2. Add leek and stir well.
   3.Add beef and stir well.
   4. Pour broth, and rice are mashed. Boil and cook until meat is tender. Lift.
   5. Pour the soup in serving bowl, add celery, onion, orange juice, and boiled eggs. Serve.

Takoyaki, Cute Balls From Japan

noreply@blogger.com (Timy) — Sun, 30 Jan 2011 05:57:00 -0800

You know takoyaki? Takoyaki (たこ焼き?) is the name of food origin in Japan's Kansai region, form small balls with a diameter of 3-5 cm is made of wheat flour dough filled with pieces of octopus inside.
Takoyaki (octopus balls) are usually sold as street vendors, but these snacks can also be made at home. Whatever it is, the most important thing is that if you have a takoyaki grill (takoyaki-ki), will allow you to make takoyaki.

Materials and equipment :

* Takoyaki-ki: the name for the pan with hollow dots that serves as a pan during cooking takoyaki.

* Iron pin o skewer with handles of wood / skewer: used to flip through the dough to a round right.

* Wheat flour: use low protein flour for white result, more tender and tasty.

* Konnyaku: a kind of jelly that is rich in fiber. Used as a variation of the contents of takoyaki.

* Benishoga: pickled ginger (gari sushi) is chopped, is used to add spicy and sour flavor of takoyaki.

* Konbu / kombu: marine algae (seaweed) in the form of sheets. Used as a base for the broth (dashi). There is also functioning as a layer of sushi tarabagani Pana (large crab claws).

* Tenkasu: crispy rice cereal type used to add flavor krispi on takoyaki.

* Katsuo-bushi: made from tuna fish. There are 2 types of powder and fiber sheets lightly browned. Used to escort the Japanese cuisine and can be used as stock material.

* Okonomiyaki sauce: the sauce that is used for Okonomiyaki (Teppanyaki cuisine type) as side dishes are usually spicy sweet taste.

How to make takoyaki ???
When mixing the batter, stirring just until blended for the dough is not too swell to obtain the ideal shape of a round of ping-pong ball. Make sure takoyaki mold hot to form a good texture. Konbu can be replaced with a stew of shrimp heads.

Takoyaki Recipes (Octopus Balls)

Material contents of takoyaki:
* Baby octopus (baby octopus) 200 grams, boiled and chopped
* Tenkasu (crispy rice) to taste

Takoyaki basic ingredients:
    * Water 400 ml
    * Konbu 10 cm, 2 cm wide pieces
    * Katsuo-bushi 15 grams
    * Low-protein wheat flour 200 grams
    * Egg whites 4 items
    * Egg yolks 2 eggs
    * Margarine 2 tablespoons

Accompanying takoyaki:
    * Bulldog sauce 50 ml
    * English 25 ml Sauce
    * Mayonnaise 50 grams
    * Benishoga (pickled ginger) to taste

How to make a basic dough takoyaki:
   1. Enter konbu in saucepan, cook over low heat. Lift a few moments before the water is boiling.
   2. Mix Katsuo-bushi in the cooking water konbu while in stir for 2 minutes. Strain and chill.
   3. Mix flour, eggs and salt. Pour broth, stirring until blended. Set aside.

How to make takoyaki:
   1. Pour batter takoyaki on mold that has been smeared with margarine until it is full.
   2. Sprinkle the top with crispy rice and enter the baby octopus (baby octopus). Cook on low heat.
   3. When you are half cooked, turn the dough with the help of a skewer / stick iron.
   4. Cook until lightly browned. Remove and serve with sauce and benishoga companion.
For 15 pieces

(Bangka Chicken Noodle) Mie Ayam Bangka

noreply@blogger.com (Timy) — Sun, 23 Jan 2011 15:42:00 -0800

I love cooking and trying new foods that I never eat before. One day, I found a small shop that "Mie Ayam Bangka" ( Bangka Chicken Noodle). I found it when I was a walk with my boyfriend in Yogyakarta. Immediately, I tried the Chicken Noodle, and taste, you should try it yourself. Very tasty! From my point is 9.9 for Bangka Chicken Noodle (read Mie Ayam Bangka)

Bangka Chicken Noodle fart like in general. Typical of this chicken noodle toppings, toppings are from bean sprouts. Sliced chicken meat into small pieces. Broth.separated from the noodle. Can be given a meatball or dumpling. Given a sprinkling of green onion .Delicious .... And, steady!

Well, I was looking for Bangka chicken noodle ~~recipe~~ on the internet. This is the recipe for you ^ ^ You should try it.

Ingredients:
* 1 kg of egg noodles wet / fresh, ready to buy

Topping:
* 150 gr green cabbage, cut into 3 cm, boiled briefly
* 150 gr bean sprouts large, clean

Chicken Stir-fry:
    * 2 tablespoons vegetable oil
    * 1 / 2 tsp sesame oil
    * 2 cloves garlic, finely chopped
    * 250 g chicken meat, cut into small
    * 2 tablespoons oyster sauce
    * 2 tablespoons soy sauce
    * 1 tablespoon sweet sauce
    * 1 / 2 teaspoon pepper
    * 1 teaspoon salt
    * 150 ml water

Complement:
    * Chicken broth
    * Fried shallot
    * Thinly sliced scallions

Here's how to make Bangka chicken noodle (Mie Ayam Bangka)
   1. Boil enough water, boil the noodles until float. Remove and drain.
   2. Put a little vegetable oil or chicken oil and soy sauce in a bowl.
   3. Enter the hot noodles and stir until blended.

Chicken Stir-fry:

   4. Stir fry garlic until fragrant.
   5. Add chicken, stirring until stiff.
   6. Divide the noodles into 5 parts.
   8. Give each bean sprouts, cabbage, chicken stir-fry and sprinkle with fried shallots and green onion slices.
   9. Serve hot with chicken broth.

10. You can add meat ball or dumpling in the broth.

You should try it!! Have a nice try ^^

How To Make Pukis Cake

noreply@blogger.com (Timy) — Fri, 21 Jan 2011 15:21:00 -0800

Pukis cake is one of the traditional cake from Indonesia. It taste good in my opinion, haha. Especially given the topping of raisins, chocolate, or cheese. Hmmm, sweet.. Pukis cake made from flour, like most other cakes. When ripe, the color yellow on top, and brown on the bottom. This cake can also be inserted strawberry jam, pineapple jam, or blueberries jam. Hmmmm,, sweet .. sweet .. sweet ..

You want to know the recipe? Here's how to make pukis cake:

Material:
150 grams of wheat flour
100 grams sugar
150 ml coconut milk
3 eggs
1 tablespoon yeast (15 grams)
6 tablespoons warm water

How To Cook :
1. Mix the yeast with warm water until dissolved, set aside
2. Beat the sugar and eggs until well blended (using whisk)
3. Add flour in small increments, while stirring continuously until exhausted.
4. Enter the yeast, stir again and finally enter the coconut milk, stirring until blended.
5. Let stand the dough for 20-30 minutes.
6. Heat pukis cake mold, pour the batter in the mold approximately 1 / 3. cap
7. Once the holes appear on the surface of the cake, put chocolate toppings or cheddar cheese slices, cover again.

8. Or you can add strawberry jam in the cake9. Cook until surface of cake is dry, remove and serve.

Try it, because so simple to make it and tasty!! ^^

How To Make Batagor Bandung

noreply@blogger.com (Timy) — Thu, 20 Jan 2011 21:32:00 -0800

Batagor is one of typical food from Bandung, West Java, Indonesia. Made of basic materials tofu and peanut sauce. Hmmmm, yummmmiiii ... This is the recipe,,you should try because that's so delicious....

MATERIALS :
6 pieces white tofu, size 4 x 4 x 2 cm, cut diagonally
Oil for frying

Dough content :
75 gr mackerel fish, puree
75 gr peeled shrimp, finely chopped
1 egg, beaten
3 tbsp cornflour
1-2 leeks, thinly sliced
2 stalks celery, chopped
1 clove garlic, minced
½ teaspoon salt
¼ tsp pepper

Complement:
Peanut sauce, soy sauce, chili sauce, lime

HOW TO MAKE
1. Dough content: Mix the fish, shrimp, egg and cornflour. Stir until dough is smooth. Add leeks, celery, garlic, salt and pepper and stir well. Make the dough into 2 parts. One section to fill out and another section for meatballs.
2. Punch a hole cut out of white tofu, set aside the crumbs. Mix ½ section content with the crumbs out dough, then fill back into tofu. Do it until all tofu the filled. Heat oil in a skillet, fried the tofu (batagor) until golden brown, remove, set aside
3. Take contents of remaining ½ section of dough, form with 2 tablespoons of the dots of meatballs. Directly enter into the hot oil, fry until golden browned, remove, set aside.

Batagor already finished. Serve Batagor with peanut sauce and soy sauce. If you like spicy, can add the chili. Have a nice try ^^

Empek-Empek Palembang

noreply@blogger.com (Timy) — Mon, 17 Jan 2011 09:11:00 -0800

Empek-empek (read empek-empek) or mpek-mpek is one of the regional specialties of Palembang, South Sumatra, Indonesia.

Empek-empek made from tapioca and fish. When eaten, it was chewy. Pempek is served together yellow noodle with a dark, rich sweet and sour sauce called cuka or cuko (lit. vinegar) and sprinkled with ebi (dried shrimp) powder. Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water. One of the most famous types is the kapal selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried.

I like empek-empek because it's tasty and chewy when eaten with spicy sour sauce. Well,, really tempting. You should try it if you're visiting Indonesia. Or, you can try it for yourself at home..

Here's how to make empek-empek Palembang:
There are 2 kinds of quality-empek empek, namely the quality 1 and quality 2.

Quality 1:
   1. mackerel fish : sago = 1:1 (1 kg: 1 kg), add flour if necessary
   2. Margarine or cooking oil to make dull 3. warm water 4. salt

Quality two :
   1. Fish mackerel: sago = 1: 2 or sago: flour = 1: 1
   2. margarine or cooking oil
   3. warm water
   4. salt to taste
   5. eggs to taste

Gravy:
   1. 1 kg brown sugar
   2. red cayenne pepper and a quarter kilograms
   3. 1 ounce garlic
   4. vinegar
   5. java tamarind
   6. salt

How to make empek-empek Palembang:
1. Mix the sago flour with warm water
2. add margarine
3. Then add minced mackerel fish and salt until smooth and toss well could be formed. For some parts of the same. Each section shapes such as ufo aircraft or gansing. Then gansing was made basin or inlet in a deep bowl or similar, put one egg into it.
4. After that, cover tightly. Put it in boiling water that has been mixed with cooking oil (though not sticky in the pan).
5. If empek-empek it was floating over, it was a sign is ripe. Remove and drain.

6. You can fried it, or if you like empek-boiled immediately, just served empek-empek with gravy.

How to make gravy:
1. Given sugar with 4 cup waters, cooked until boiling.
2. Mix the chili that has been blended (all blended chilli stalks need not discarded), a blend of garlic, tamarind, vinegar and salt.
3. Boil well and then remove and strain. Gravy is ready.

You can eat it after being fried or eaten after boiling. Add vinegar and slices of cucumber. Add crackers .. Hmmm ...... tasty and delicious!!