Gecok (Sumbawa)

MATERIALS

1) Heart ½ kg beef
2) The meat ½ kg
3) Offal ½ kg
4) bottles of cooking oil ¼
5) Coconut ½ points

BUMBU

1) red onion 1 ounce
2) Lemongrass 4 stems
3) 5 cloves garlic
4) Orange juice ½ points
5) 5 pieces of red Lombok
6) acid 4 eyes
7) Anderson 3 fruit sauce
8) lime leaves 1 sheet
9) Kemiri 5 seeds
10) 5 wuluh Carambola fruit
11) Pepper 5 seeds
12) 10 tablespoons sesame seeds
13) Laos 1 piece

HOW DEVELOPMENT

1) Liver, meat, offal boiled and sliced.
2) Coconut grated coconut made in part, some disangan and refined.
3) Sesame disangan and refined.
4) Pepper, salt, onion, garlic, chilli sauce, crushed nuts, pan-fried, put laos and lemon grass.
5) Coconut milk and coconut couples included, was left until thick and then removed, allowed to cool and sesame included.
6) red onion, red chilli, lime leaves, sliced, then fried. Starfruit sliced round.
7) Meat, liver, offal and some spices are fried and pan-fried mixed spice.
8) Food is decorated with fried spices (no.6).

Manisan Nanas

MATERIAL:
Pineapple bh 2 and a half old
1 kg of white sugar + 1 lt water
2 lt of water
1 tablespoon whiting
salt

Topping:
500 gr sugar

HOW TO MAKE:

* Peel the pineapple, and iris matching, do not be too thick or thin. Approximately enough thickness 1 / 2 cm only. Rinse with salt water, drain.
* Combine whiting with 2 lt of water, stir, let settle whiting. Take the clear water to soak the pineapple. Let soak about 1 hour. Wash, drain.
* Blansir pineapple in a way to boil water, put pineapple, wait about 5 minutes, lift. drain.
* Boil the sugar with 1 kg of water 1 lt. Bring to a boil. Turn off the fire. Enter the pineapple and leave overnight.
* The next morning, drain pineapple, boiled sirupnya. Turn off heat, and add pineapple again. Let soak overnight. Drain.

· Prepare nyiru with a plastic base. Pineapple drying in the hot sun all day. Sprinkle it with sugar sand yes. Serve

Pepes Jamur Tiram

Material:

100 grams oyster mushrooms

Banana leaves to taste

1 lime fruit, squeezed, the water taken

Spices:

5 grams of garlic

5 grams of onion

Turmeric 10 g

Ginger 5 grams

5 grams of cayenne pepper

5 grams of red chilli

Kemiri 5 grams

Salt 1 / 2 tsp

How to make:

1. Wash the mushrooms clean, then cut thin lengthwise, set aside.

2. Blend all ingredients using a blender or food processor.

3. Combine mushrooms and spices, then add lime juice, stir well, then wrap with banana leaves.

4. Pepes steamed mushrooms for 30 minutes, remove and serve ...

Kue Mangkuk Selai Nanas

10 September, 2009 pada 2:36 am · Save in Kue, Menu Bulan Puasa

2 Votes

Material:
150 gr butter
60 gr sugar
1 egg
1 / 2 teaspoon vanilla
250 gr flour
1 yolk
1 / 2 tablespoon butter, for greasing

Pineapple jelly:
1 / 2 fruit, pineapple, remove the center, grated
125 gr sugar
5 cm cinnamon stick
5 tablespoons water
1 / 2 tsp essence citrun

How to Make:
1. Beat butter and powdered sugar until smooth. Add the eggs, beat until smooth. Enter
flour and vanilla. Stir gently to mix
2. Prepare mold shaped small bowls. Basting with butter. Spoon the batter. Fill in
center with pineapple jam, and close the crossing
3. Apply egg yolk to look shiny. Bake 25 minutes. Store in a jar
4. Pineapple jam: jam mix all ingredients. Cook over low heat until thick and dense.
Lift, cool
5. Cook the pineapple, sugar, orange juice, and salt over low heat
stirring until the butter. Drain.
6.Kocok butter with sugar until smooth. Add eggs. Beat again. Enter flour
flour, milk powder, and grated cheese. Mix well.
Pinch dough 7.Ambil skin. Fill with pineapple jam. Form as you wish. To give
fragrance, can be added cloves.
8.Oven half-baked and then spread the mixture of egg yolk and milk. Oven again until cooked.

to 900 grams

Ayam Bakar Lada Hitam

10 September, 2009 pada 2:44 am · Save in Ayam

5 Votes

Materials;

1 chicken (1.5 kg budget or 1.7 kg)
2 s / b honey Cosway
1 s / b kasturi lime juice
2 s / b Delichef Salted Chicken Seasoning
Pumpkin 1 large onion - cut 4 but not broken
Flowers 2 mace]
Clove bud 5] material A
2 seed fruit fighter]
2-inch cinnamon bark]
5 small potato seed - remove the skin

How to Olah:
1. Clean and dry chicken tos so.
2. Gaulkan honey, lemon juice and chicken seasoning.
3. Lumurkan chicken with NO2 and perapkan material for 2 or 3 hours.
4. Enter the material [A] into the chicken's stomach.
5. Enter also a large onion that has not split off.
6. Arrange chicken and potatoes in a pan heat resistance.
7. Burn in the oven for 1 hour 15 minutes away at a temperature of 200 C.
8. When you are 30 minutes away terbalikkan cook chicken and grilled again so ripe and soft.
9. After cooking, arrange the salad leaves in a dish and place chicken on top.
10. Provide sos black pepper.

SOS BLACK PEPPER
Water chicken grilled chicken was
2 s / b sos black pepper
1 s / b cornstarch
bancuhkan
1 cup water

HOW Cook
Cook all ingredients and pour over chicken.

Lumpia isi Bakso

10 September, 2009 pada 2:52 am · Save in Bakso

4 Votes

MATERIAL:
200 g minced chicken
200 grams of minced shrimp
1 1 / 2 cup water chopped Chestnut (***)
3 pieces of coriander roots
3 cloves garlic, minced
1 tablespoon pepper
1 tablespoon light soy sauce
1 / 2 tablespoons sugar
1 tablespoon sliced green onion
1 tablespoon chopped coriander leaves
small leek spring roll skin belt
cooking oil

HOW TO MAKE:
1.Tumis garlic until fragrant. Enter the coriander roots. Stir until the smell stinging.
Add the chicken and shrimp. Stir until the color changes.
Chestnut 2.Tambahkan water, soy sauce, sugar, scallions, cilantro leaves. Chill.
3.Ambil a spring roll skin. Give it and tie with chives. Fry until
brown.

Ketetong Cokelat

10 September, 2009 pada 3:11 am · Save in Kue

3 Votes

Material:
* Margarine 50 g
* 200 grams of refined sugars
* White eggs 5 eggs
* 1 egg yolk
* Wheat flour is 250 grams of protein
* Vanilla powder 1 / 2 teaspoon
* Chocolate 100 grams of concentrated ripe melted.

How to manufacture:
1. Mix margarine and sugar, beat until smooth and soft.
2. Enter the egg whites gradually shaken sambuil continue to mix.
3. Kunig Add eggs, beat until blended.
4. Input and Vanilli flour gradually, stirring with a wooden spoon until evenly distributed, and input in a plastic triangle.
5. Prepare a cookie cutter cat's tongue has shined with margarine and spray the dough on it.
6. Bake in oven 170 degrees Celsius, until cooked for 15 minutes and lift it and let the steam heat is lost.
7. Dip both ends of cookies into melted chocolate. then freeze. and ready to serve.

Sangsang

30 Oktober, 2009 pada 12:25 am · Save in Babi

2 Votes

Material:

- 1 kg of pork, cut into small pieces
- 3 sheets of orange leaves
- Salt
- Seasonings
- Cooking oil to saute spices

Materials ground:
- 500 gr grated coconut
- 100 gr coriander finely

Materials crushed / Blender:
- 6 cloves shallots
- 6 cloves garlic
- 10 seeds curly chili (optional)
- 5 bean chili (optional)
- 4 stems lemongrass
- 2 segment ginger
- 1 segments galangal / Laos
- 1 segments of Turmeric

HOW:

1. Toasted coconut and coriander until brown color, the brown and fragrant, immediately mash until smooth and remove the oil ...
2. Stir fry the spice blend until fragrant, then input the meat. stir until smooth, then add two cups of water.
3. Cover the pan / saucepan over medium heat, after the water is reduced, add the coconut-cilantro collision stir up a sense, then the input of salt and seasonings to taste, let stand until the water dried up and prepared to eat meat.
Serve with hot rice.

Bola-Bola mentega Kacang

9 November, 2009 pada 12:57 am · Save in Resep Natal

Rate This

1 1 / 4 cup Peanut butter
3 / 4 cup corn syrup
3 / 4 cup sugar cup

1 / 4 cup coconut (optional)
2 cups of cereal
1 1 / 2 cups cups chocolate chips
1 teaspoon shortening (fat to make cookies)

In a bowl combine and mix ingredients such as peanut butter, corn syrup, sugar and coconut until well blended. Shape into balls and place on wax paper or other surfaces such as butcher paper, plates, etc. to place your chips while you melt it. Put cholocolate chipsnya and shortening in a bowl that can be inserted into and then thawed with micorwave highest level for 1-2 minutes. Stir to mix. Then gulungkan on the balls of peanut butter last. Let stand until the chocolate started to harden and keep the place closed. Please enjoy.

Mie Keriting

6 Oktober, 2009 pada 12:01 am · Save in Mie & Pasta

2 Votes

MATERIAL:
- Wheat flour Bogasari KENCANA TRAIN OR 450 grams CAKRA TWINS
- Wheat starch 50 g
- 1 teaspoon salt
- 5 grains of chicken eggs, shake off
- Water khi 1 / 2 teaspoon
- Flour 1 tablespoon cornstarch

HOW TO MAKE:
1. Stir flour, cornstarch, egg, water and salt while khi diuleni until blended (do not let elastic).
2. Miller noodles with size 1 until smooth, moved into the size 2 until smooth and so on up to size 9.
3. Enter into the cutter, select a smaller size. While grinding, press the noodles that come out to many times over. Sprinkle with cornmeal as he crumpled to curly. Set aside for a moment.
4. Boil noodles until the floating, lift and drizzle with cooking oil, stir and chill.
5. Mi ready to be processed
Standard For 500 Gram

Pisang Epe (Makassar)

Pisang Epe (Makassar)

30 Oktober, 2009 pada 12:50 am · Save in Khas Daerah

3 Votes

Sauce Ingredients:

* 250 grams of brown sugar, combed thin
* 100 ml water
* 5 eyes ripe durian, seeded
* 1 / 4 teaspoon salt
* 1 pandan leaves

How to make:

* Burn bananas over hot coals while dibolak back until fragrant.
* Boil sugar, water, pandan leaves to boil. Add salt and durian. Simmer until thick.
* Arrange bananas on a plate, flush the sauce before serving.

Nasi Goreng Bebek Asap

9 November, 2009 pada 2:08 am · Save in Bebek, Resep Natal

3 Votes

Materials:

1 piece of Salted Duck Thighs
2 tablespoons vegetable oil
2 Garlic cloves, minced
Beef Sausage 2 fruit, cut into thin oblique
200 g Shrimp Peel, split two
Chicken Eggs 2 eggs, beaten
1 tablespoon soy sauce Salt ABC
½ tsp black pepper powder

How to Make:

Steamed salted duck thighs until the meat is tender. Lift and small slices and length.

Heat oil and saute garlic until yellow and fragrant.

Enter the beef sausage, shrimp, and salted duck thighs, mix well.

Set aside on the edge of the pan. Enter kocok.sampai eggs destroyed.

Add rice and stir over high heat until blended.

Season with soy sauce Salt and black pepper ABC. Remove and serve.

Serving Suggestions:

Salted duck duck meat is processed from the island of Bali. Can be bought at Chinese grocery stores. If nothing can be replaced with smoked chicken.

source: www.abcculinaryacademy.com

Kentang Panggang

9 November, 2009 pada 2:17 am · Save in Resep Natal

Materials:

500 g Potatoes, peeled and sliced 1 / 2 cm
100 g Broccoli, cut perkuntum
100 g Chedar Cheese, grated
2 tablespoons butter
3 cloves Garlic, minced
15 g Wheat Flour
Liquid 300 ml Non-Fat Milk
2 tablespoons soy sauce Salt ABC
1 teaspoon salt
½ tsp pepper powder

How to Make:

• Boil the potatoes and lightly cooked broccoli and drain.

• Heat the wok and fry garlic until fragrant.

• Enter the flour. Mix well.

• Pour non-fat milk, soy sauce Salt ABC, salt, and pepper. Stir well and simmer until thickened.

• Arrange the potatoes and broccoli in a heat resistant plate polished butter.

• Pour the milk mixture over it. Sprinkle with cheese chedar.

• Bake in oven at a temperature of 180 C for 20 minutes.


Serving Suggestions:

Potatoes contain carbohydrates as well with rice. Potatoes contain nutrients, fiber and vitamins that build up in surrounding skin. So do not peel potatoes too deeply, or do not have to peel the skin, simply by scrubbing it clean.

source: www.abcculinaryacademy.com

Ayam Bakar Pedas Manis

9 November, 2009 pada 2:26 am · Save in Ayam

Material:
1 tail (800 g) chicken
8 red onions
4 cloves garlic
1 tsp pepper powder
1 -2 tsp salt
2 bay leaves
2 stalks lemongrass, crushed
± 500 ml coconut milk

Spread:
50 grams red chili, cut into pieces
3 cloves garlic
½ teaspoon salt
2 tablespoons cooking oil
2 tablespoons brown sugar comb
1 tablespoon soy sauce
200 ml of water

Tomato sauce:
2 tablespoons cooking oil
8 red chilli, chopped
Cayenne fruit 5
3 red onions
Tomatoes 1
2 tsp roasted shrimp paste
1 teaspoon salt
2 teaspoons brown sugar comb

How to make:

Cut the chicken into 4 pieces. Puree onion, garlic, pepper, salt. Marinate chicken with delicate spices, set aside at least 30 minutes to allow the flavors to infuse.

Put chicken and marinade in a pan, add bay leaves, and lemongrass. Pour coconut milk, cook until boiling, reduce the heat. Cover the pan and cook until the water ran out and the chicken is cooked. Take care not to chicken destroyed, lift.

Spread: Puree the red peppers, garlic, and salt. Heat cooking oil in a skillet, saute the spice mixture until cooked through and fragrant. Enter the brown sugar, soy sauce, and water. Cook until the spices really cooked, lift.

Heat grill on the fire, put the chicken on top. Roast chicken with turned-back and spread with fragrant spices and spread until brown, remove.

Tomato sauce: heat the cooking oil in a skillet. Enter the red chili, chili, onion, tomato, and shrimp paste. Saute until cooked and the tomatoes soft, lift. Put the above mortar, add salt and brown sugar and blend.

Place the grilled chicken on a serving plate and serve while warm with tomato sauce complements.

Sate Kambing

26 November, 2009 pada 5:56 am · Save in Kambing

2 Votes

Material:
500 grams lamb thigh meat, cut into 1 1 / 2 cm
4 tablespoons soy sauce
Chicken 2 tbsp oil
skewer

Sambal Ingredients:
Cayenne pepper 3 fruit, sliced
7 pieces red onion, thinly sliced
6 tablespoons soy sauce
1 tsp lemon juice

Complement:
1 plum tomatoes, thinly sliced
Lime, water ambit
Rice or Lontong

How to Make:
1. Marinate goat meat with soy sauce and chicken oil. Let stand 30 minutes.
2. Stick on a skewer and grilled on charcoal fire until cooked.
3. Stir the sauce ingredients, let stand 30 minutes.
4. Serve satay with sauce and complementary

Yogurt Goat Meat Semur

26 November, 2009 pada 6:14 am · Save in Kambing

Making Materials Semur Goat Yogurt:

* 250 g lamb, cubed (3 x 3 cm)
* 2 tablespoons sesame oil
* 2 cloves garlic, crushed
* 1 onion, thinly sliced
* 1 tsp coriander powder
* 1 segment finger ginger, peeled and grated
Bh * 1 lemon, squeezed
* 1 / 4 tsp turmeric powder or fresh turmeric
* 100 ml yogurtGaram sufficiently
* Pepper to taste

How to Make Yogurt Goat Meat Semur:

1. Heat the sesame oil, saute garlic until fragrant. Insert the meat, add the coriander and ginger. Stir and cook until the meat changes color.
2. Add onion, lemon juice, turmeric, salt and pepper. Pour a little water until the meat is submerged. Cook until meat is tender. Pour the yogurt.
3. Cook briefly but do not boil. Remove and serve.

Tengkleng Kambing

Material:

* 300 grams of rack of lamb, wash clean
* 4 cloves garlic, crushed
* 4 spring onions, crushed
* 3 cm turmeric, crushed
* 3 seeds pecans, toasted, crushed
* 2 cm ginger, crushed
* 2 cm galangal, crushed
* 1 bay leaves
* 2 pieces of orange leaves
* 2 cm cinnamon
* 3 seed clove
* 1 / 2 nutmeg, grated
* 1 stalk lemongrass, crushed
* 75 ml coconut milk
* 200 ml water
* Salt and sugar to taste

How to make:

1. Saute all ingredients (except the rack of lamb, water, and coconut milk) until fragrant.
2. Enter the rack of lamb, stir. Let the goats out of stock.
3. Add the water, allow it to rack of lamb is tender.
4. Enter the coconut milk, stirring until boiling.
5. Serve with sauce and lontong

Sarden Ungkep Kecap

Material:
4 fresh sardine tail
2 cloves garlic, grated
1 tablespoon lime juice
1 teaspoon salt
250 g tofu, cut into pieces
300 ml of water
1 tablespoon mirin, if desired

Spices:
1 tablespoon vegetable oil
20 g bawnag Bombay, finely chopped
2 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon soy sauce
1 / 2 tsp pepper powder
1 teaspoon sesame oil



How to make:
# Cut the fish head, cut side of the body, dispose of the contents of her stomach, cut lengthwise. Wash to clean, drain.
# Marinate fish (also part of the stomach) with garlic, lemon juice and salt until blended. Let stand for 30 minutes.
# Ingredient: Saute onions and garlic mixture until fragrant.
# Add other ingredients and water, bring to a boil.
# Add the fish and tofu. Add the mirin, if desired.
# Cook until fish is cooked through and sauce seasoning permeates and tingga bit.
# Remove and serve warm.

GUDEG YOGYA + SAMBAL GORENG KRECEK

December 7, 2009 at 12:27 am · Kept in a Typical Regional

7 Votes

Quantcast

Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)

Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I

1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + eggs had to terenda.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.

Phase II

1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

Sambal Goreng KRECEK

Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic

How to Make:

1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.

Note:
Lees gudeg the form of greetings, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

Sarden plus sayuran

30 November, 2009 pada 2:21 am · Save in Ikan, Sarden

4 Votes

Material:

2 cans of fresh sardines
1 egg
75 grams of flour spices, ready to buy
Oil for frying

Sauce:

100 g carrots, cut into 1 x 3 cm
100 g broccoli, cut into small florets
3 cloves garlic, thinly sliced
3 pieces of red onion, thinly sliced
5 tbsp tomato sauce
6 sheets of orange leaves
3 tablespoons cooking oil for sauteing

How to make:

* Beat the eggs until the flat, gently dip the sardines, do not get destroyed. Roll fish in seasoned flour until blended.
* Fry fish in hot oil until browned. Remove and set aside.
* Make the sauce: saute garlic and onion until fragrant. Enter the sardine sauce, tomato sauce, and lime leaves, and cook until boiling. Enter the carrots and broccoli, cook until tender.
* Set the fish in the plate, flush with the sauce. Serve warm.

Serves 4