Mie Aceh

 

Mie Aceh is one of the culinary specialties of Aceh which has a very special taste spiciness. Mie Aceh dish using the main ingredient noodle types thick yellow noodles mixed with typical and special spices typical of Aceh. In terms of taste Mie Aceh itself has a savory and delicious taste. With added ingredients slices of beef, mutton, shrimp, crab or squid meat Chicken Noodle flavor is more complete and specials grow again.

Mie Aceh province is a typical traditional dishes Veranda of Mecca that has a lot of fans from various groups consisting of young people and the elderly. Mie Aceh was very easy to make because of the material that is easy to get in the traditional market. Please refer to the following about the steps and How membat Mie Aceh as follows:

Materials Mie Aceh Kuah:

500 grams of wet yellow noodles
1 crabs
1 / 4kg shrimp
750 ml of broth
150 grams of beef, diced
4 cloves garlic, thinly sliced
4 red onions, thinly sliced
1 tomato, cut into pieces
1 leek / celery, thinly sliced
50 grams of bean sprouts, wash
50 grams of cabbage / cauliflower, sliced thin
1 tablespoon soy sauce
1 bay leaf
margarine

Seasonings are mashed:

6 red onions
5 cloves of garlic
2 large red chilies, seeds discarded
1 whole cardamom
2 cm turmeric, burned
1/4 tsp cumin
1/2 teaspoon pepper
salt to taste

Supplementary Material Mie Aceh:

pickled cucumber
fried onions

How to Make Gravy Mie Aceh:

1. Prepare margarine for frying, stir-fry onion, garlic, and spices until fragrant.
2. Enter the beef, stir and cook until the meat changes color.
3. Add shrimp, crab, and broth and mix well.
4. Enter the chives, salt, bay leaf and pepper.
5. Cook until meat, crab and shrimp cooked
6. If the water is reduced and the meat is tender reduce heat.
7. Enter cabbage, tomato and bean sprouts, then add the noodles and soy sauce.
8. Stir until all ingredients are well blended and matured. Remove and serve.

Ways To Presentation Kuah Mie Aceh:

Prepare a bowl, then enter the noodles and saucemSprinkle the fried onions on top

Serve with pickled cucumber complement

Thus the discussion of Mie Aceh Recipes How to Make a typical durenfood.inc@gmail.com that if it can help you in serving a very nutritious and tasty without the need for special skills such as how to make it even easier and hopefully can help you as well.

Pempek Palembang

 

Palembang is a city rich in culinary delights. One of the successful food and has become the typical food is pempek Palembang Palembang city. Pempek palembang does have good taste too tasty. The food is typical Palembang, are scattered in various parts of the region in Indonesia. But he said that it was simply the most delicious of Palembang city itself. Indeed, there are certain techniques in how to create original palembang pempek. That he could make the pempeknya becomes softer and also tasty. Actually how to make a delicious palembang pempek fairly easy really. If you want to try it yourself at home, here are recipes how to make typical pempek palembang along with the sauce or cuko. Happy reading !.

Recipe Pempek Palembang:

The main ingredients are:

1. 1.5 kg of corn starch, try the best quality so that the results will also be nice
2. 1 kg of fish belida milled first. If you can not find the fish, do not worry for now. The problem could also really use other fish meat. Such as mackerel fish or fish cork example
3. 1 tablespoon salt
4. 1 packet of seasoning flavor
5. 1 cup cold water (ice water)
6. Boil a few liters of water into a saucepan. Do not forget to add oil. 2 tablespoons enough.

How to Make Pempek Palembang:

First step. Put the fish that had been milled into a container. Then just enter the seasoning flavor, salt, and sugar and add water too cold (ice water). Stir until batter fish and marinade into a flat.

The second step. Enter sago flour into the dough a good quality fish. When entering the flour gradually and in moderation, do not overdo it. if felt-sense adonanya has not sticky and can be used for diuleni, use flour discontinued. If plumpness of her own taste sago pempek not taste the fish. he he he

The next stage is to form pempeknya. The way it stayed formed only. Want shaped oval, round up to you. But keep in mind so before starting to form, first take a little flour and then wipe the hands. Functions that we are not so sticky hands when handling pempeknya

After all finished dough is made, then boiled into a pan of water that had been prepared

Wait until pempeknya on floating, which means it's ripe and ready to eat. Eh, but do not eat first wait let me add the sauce deliciously yes.

Materials Used To Make Sauce or Cuko namely:

1. 1 liter of clean water
2. 250 grams of brown sugar (palm)
3. 200 grams of garlic that has been sliced and finely chopped
4. 50 grams of water tamarind
5. cayenne pepper, the amount according to your taste. Then smoothed only
6. ebi smoothed dry, about 2 tablespoons

How to make Cuko pempek namely:

First cook the water that had been mixed with tamarind along with brown sugar, wait a while until boiling. After thoroughly boil, then enter the other ingredients such as cayenne pepper, dried shrimp, garlic and salt. Wait a few moments let all the ingredients mixed.
Last lift deh sauce after deemed ripe.

How to make it easy recipe and how to make the typical Palembang pempek this?. Oh yeah, good luck. Thank you for reading this article. by creative culinary recipes.

http://durenfood.blogspot.com/2014/12/how-to-make-and-recipe-pempek-palembang.html

Pendap Real taste of Bengkulu

 

  PENDAP often a favorite food of tourists from within and outside of Sumatra Sumatra, often the only tourist travelers pendap hunt for souvenirs relatives. Many cafes and restaurants scattered providing culinary pendap do not worry if confused look for it.

    

If you do not have time to travel or culinary tours to Bengkulu, can also make this recipe at home pendap practiced at home. Easy and xylophone made pendap made from mackerel and spices are diverse, such as garlic, kencur, and minced chili. Then, the ingredients are mixed evenly with grated coconut. Find out how to make authentic cuisine culinary bengkulu pendap this

.

Material Pendap:

•   4 tail (400 grams) mackerel, washed
•   2 leeks, cut into 1/2 cm
•   1 stalk celery, chopped coarse
•   2 cm galangal, crushed
•   1 stalk lemongrass, crushed
•   3 sour fruit kandis
•   5 leaves mangkukan, rough chopped
•   100 grams of coarse grated coconut, roasted
•   300 ml coconut milk from half coconut
•   1 teaspoon salt
•   1/4 teaspoon ground pepper
•   1/4 teaspoon sugar
•   2 tablespoons oil for stir frying banana leaves for wrapping

The mashed Seasoning:

•  8 red onions
•  4 cloves of garlic
•  5 grains hazelnut, roasted
•  6 red chilies
•  2 cm ginger
•  2 cm turmeric, burned

How to make pendap bengkulu:

1. Prepare the leaves next mangkukan knead with 1/2 teaspoon salt. Rinse. Drain.
2. Marinate mackerel with half of spices. Wrap as Pepes. Steam for 30 minutes until cooked.
3. Once cooked, open Pepes. Place on a plate. Set aside.
4. Heat the oil. Stir-fry the rest of the spices until fragrant.
5. Add the leek, celery leaves, galangal, lemongrass, tamarind kandis, and leaves mangkukan. Stir until wilted.
6. Add the grated coconut. Stir well.
7. Enter the coconut milk, salt, pepper, and sugar. Cook until soft and thick gravy.
8. Flush upward mackerel

Ingredients Nutritional value:

      Bloated Fish contains an energy of 103 kilocalories, 22 grams of protein, 0 grams carbohydrates, 1 gram of fat, 20 milligrams of calcium, phosphorus 200 mg, and 1 milligram of iron. Also in Bloated Fish also contains 30 IU of vitamin A, vitamin B1 and 0.05 milligrams of vitamin C 0 milligrams. The results obtained from research on 100 grams of fish Bloating, the number of which can be eaten as much as 80%

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make-pendap.html

Gulai balacan Real taste of Riau

 

Yes meet again at Travel Country, this time we will take a walk in the city of Riau to taste distinctive cuisine. Is there already know what the typical cuisine of this city ?! if you do not know his name, namely curry shrimp paste. The main raw material of this dish is shrimp, with a mixture of spices include tamarind, nutmeg, pepper, coconut milk, etc. make this food is very tasty. Flavors that will vibrate the tongue when you feel it makes always remember this city.

 Well do not be confused for you are not the Riau or close to this town if you want to taste the curry dishes belacan. Country tour will let you know how, here is the recipe and how to make curry belacan Riau typical city.

 Raw Materials:

 1. 500 grm shrimp (wash)
 2. 1 tablespoon shrimp paste
 3. 1 tablespoon sugar
 4. 1 teaspoon pepper
 5. 10 bt banana
 6. 4 pcs tamarind
 7. 1/2 ltr thick coconut milk
 8. cooking oil (for frying)
 9. salt (to taste)

 Fine materials:

 1. 10 pcs red chilli
 2. 6 pcs red chili sauce
 3. 10 pcs shallots
 4. 5 cloves of garlic
 5. 8 bt hazelnut

 How to cook:

 1. Heat oil, tumislah paste and spices until fragrant
 2. Enter the shrimp, cook until prawns change color
 3. Pour the coconut milk along with tamarind, pepper, sugar, and salt
 4. Ouch gently until the sauce thickens and all ingredients mature
 5. Enter the banana and mix evenly
 6. Wait until boiling
 7. Curried belacan ready to be served

 The last is a recipe how to make curry belacan, the recipe for shrimp 500grm size / 4 servings. If you want to make more do not forget to add an item from each of the seasoning. Hopefully this information is useful, well soon for ya fellows serve for special people around you :). Always refer to the info dishes along with other tourist attractions just in duren international food culture. 

Otak - otak Kepri

 

 Meals or snacks are healthy and delicious also a lot of variety. In addition to snacks made from vegetables and fruits which diinovasikan, there is also a snack made of flour besides kinds of pastries, ie there pempek, brains, cireng, and so forth. One of the types of snacks made from flour is the brains, you would already know this one meal. brains besides flour, also mixed with mackerel and certain spices. Brains are mostly wrapped in banana leaves pinned stick at both ends, steamed, and then burned. Besides burned, there is also the brain brain is fried, then spiked with a delicious peanut sauce. Brains might be one healthy snack, because it contains mackerel are rich in benefits, but it also means that a simple presentation makes it suitable for food consumed by many people. make the brains at home would be more fun and more likely cleanliness and quality of the materials we use. Here is how to make fried brains were delicious:

  Ingredients:

• 250 grams of fish, mackerel and puree
• 25 g of corn starch
• 4 spring onions and 2 cloves of garlic, crushed
• 25 ml coconut milk
• 1 whole egg whites, beaten off
• Large red chilli to taste, sliced thinly sliced
• ½ tsp salt
• ¼ teaspoon pepper
• ¼ tsp sugar
• Peanut sauce that has been pulverized and mixed with a little water so viscous

  Material for dipping:

• 25 grams of rice flour
• 50 gr flour with moderate protein
• ¼ tsp broth powder (chicken flavor)
• ¼ teaspoon pepper
• 150 ml of ice water

   How to make:

• Combine fish, mackerel and egg whites, and stir until smooth.
• Add corn starch, onion and garlic, chilli, coconut milk, onion, salt, pepper, sugar, and mix all the ingredients until blended.
• Dough that has been blended untwisted form or oval tube with customized size, with the help of plastic for easier and basting with a little cooking oil.
• Brains steamed for 15 minutes.
• Once steamed, dip dyes that have been mixed
• Heat oil and fry until cooked.
• Serve with peanut sauce and ready to be enjoyed.

 http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make-otak.html

seruit real taste of Lampung

 

Which will be presented next recipe is a recipe harpoon from Lampung. This recipe is a sequel to the previous menu is typical of custody curry menu Lampung. For those who have never tried eating this harpoon please just learned how to "Recipe harpoon Lampung" and follow the way of making the bottom.

Materials harpoon
First we will prepare a variety of materials for the manufacture of this typical food is a basic ingredient harpoon and subtle flavor to the sauce used. Learn more about the ingredients are as follows!

Basic materials
- 500 g catfish (or could with goldfish)
- 1/2 teaspoon salt
- 1 lemon

material Sambal
- 1 packet of shrimp paste
- 50 grams of chili curly
- 100 g cherry tomatoes
- 3 red onions
- Salt to taste
- Tempoyak (fermented durian)
- 1 mango, sliced small as possible
- 1 lemon, squeeze the water

How to Make a harpoon Typical Recipes Lampung
Below please directly practiced at home how to make and prepare dishes this harpoon. Do not forget herbs and ingredients that I mentioned above was prepared in advance before the start. The first will be our fruit is chili, let us begin immediately.

For the sauce, grilled all ingredients except salt, tempoyak, mango and lime. Once cooked, puree, add salt, tempoyak, pieces of mango and lime juice. Then clean catfish, cut into pieces in a small size.

Combine pieces of fish with sauce, knead by hand until blended and smooth. Dish ready to serve.

recipes harpoon

Nyeruit a meal that is very famous in Lampung because that harpoon Typical recipe I stumbled Lampung discussed this time to add a reference to the typical recipes that can dikreasikan our kitchen. Good luck  

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make.html

Egg crust Betawi

 

Recipes How to Make Egg crust Betawi - Make delicious cuisine is like a painting. This also seemed to be a challenge when we enter into a variety of dishes made seasoning. At this time Culinary Info ResepOnline.Info want to share a collection of recipes that might be able to add your insights are like hobby kuliiner. Here is a recipe Make Egg crust Betawi you might want to cook for family members at home

Making Recipes Indonesia this one requires precision in the process of compounding marinade. So that the result is tasty and delicious. Do not worry to make because we update this information to complete it for you.

Materials / ingredients:

• 150 grams of white glutinous rice, soaked overnight, drained
• 300 ml of water
• 5 eggs duck
• 25 grams of dried shrimp, brewed, roasted, mashed
• 5 tablespoons fried shallots
• 2 tablespoons oil for frying

Topping Ingredients:

• 125 grams of coarse grated coconut, roasted
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon dried shrimp, roasted, mashed
• 5 pieces of red chili sauce, sliced
• 5 tablespoons fried onions for topping

Fine Seasonings:

• 5 red chilies curly
• 3 cm kencur
• 1 cm ginger
• 1/2 teaspoon ground pepper

How to make:

1. Sprinkles, heat the oil. Stir-fry until fragrant spices. Enter ebi, grated coconut, sugar and salt. Stir until cooked and dry.
2. Heat the pan concave. Give 2 tablespoons of white sticky rice. Flush with 4 tablespoons of rice soaking water. Cover. Allow to slightly dry.
3. Beat 1 egg duck, 1 tablespoon seasoning oil, 1/4 teaspoon dried shrimp, 1 tablespoon fried onion, and 1/4 teaspoon salt.
4. Pour onto sticky. Stir while leveled in the frying pan. Sprinkle cayenne pepper. Allow to mature while closed. Behind the frying pan on top of the coals. Allow to mature. Lift.
5. Loose roasted coconut and fried shallots.
6. To 3 servings

Thus the info Recipes Cooking Eggs crust Betawi we say to you who love the hobby cook. Hopefully can add your reference and insight into the culinary world. Keep trying to continue to innovate cooking and never give up to give their best. For more info you can read Geplak Practical Recipes How to Make hopefully can help
Have nice cooking !!

Satay Madura

 

One recipe mainstay of chicken satay Madura Madura is already well known in the archipelago. Usually satay seller Madura in thew right to use the cart satay boat shape. More typical of her again if the person selling the original Madura Iorek definitely use the red and white shirt and long black shorts then wear a hat around the village as well.

The difference between the seasoning ingredients and satay skewers with other Madura is in making sauces. Sate Madura base material made of chicken smothered in peanut sauce and sliced chili and raw onion.

Chicken satay dish is quite easy to make such Madura-satay skewers other. You can serve the chicken satay Madura for a side dish at dinner. Suitable also to be used if your current diet relax with your family. Quite often there is an event that uses the menu as the Madura chicken satay dish for guests at major events such as weddings, circumcisions, etc.

Of the Madura you buy chicken satay for your important event, there is no harm if you can make it yourself at home. We will share recipes and ways how to make chicken satay Madura were tasty and delicious. Listen to continue Recipe Chicken Sate Madura of our following.

Ingredients Chicken Satay Madura:

• 1/2 kg chicken meat, take the meat only, skin and bones can be in the soup. Diced / small boxes
• 20 skewers taste
• White rice / rice cake
• 1 lemon, cut into 2

Seasoning Chicken Peanut Satay Madura:

• 3 red onions
• 4 cloves of garlic
• 150 grams of peanuts, fried
• 2 tablespoons soy sauce (mixture of mashed beans)
• 2 tablespoons soy sauce / necessary (current complement representation)
• 2 eggs hazelnut
• 2 tsp brown sugar
• 150 ml broth
• 3 tablespoons vegetable oil / cooking
• salt to taste

Onion Sambal Chicken Sate Madura:

• 4 cloves of garlic
• 10 small red chilies
• salt to taste

How to Make Chicken Sate Madura:

1. Peanut sauce: Mix the garlic, onion, peanuts, salt, and hazelnut, puree. Heat oil and saute until fragrant, enter the broth, and cook until thickened. Lift.
2. Combine 2 tablespoons peanut sauce with 2 tablespoons soy sauce, satay dip, grilled until half cooked. Lift and roll back the spice, roasted until cooked, remove from heat.
3. Onion sauce: heat the oil and saute garlic until half cooked, remove from heat. Mix the garlic, red pepper small, and salt and blend.
4. Serve the chicken satay with peanut sauce Madura, soy sauce, onion, garlic sauce, lemon, and white rice or rice cake.

Similarly How to Make Chicken Sate Madura and Recipes tasty and delicious from us. For you lovers of culinary Madura, need to be able to make yourself at home. Please practice our other recipes, there are more than 50 delicious recipes in zonamakan.blogspot.com, the following is one of our previous recipe Recipes Sate Padang. Good luck, hopefully useful

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make-sate.html

Satay Padang

 

satay padang have many kinds. There is a long meadow satay, satay padang, and satay pariaman. But from the third satay, satay very unique and most preferred by connoisseurs satay satay padang pariaman.

With articles Recipes Make Delicious Original Sate Padang Pariaman this, I would invite you to try and enjoy satay padang pariaman in your home each. Obviously, Recipes Make Delicious Original Sate Padang Pariaman is very easy and convenient for you to try.

Interested in trying to make satay padang pariaman itself with Recipes Make Delicious Original Sate Padang Pariaman? Or already very curious about how to make satay padang pariaman and anything what materials are needed? Here is the recipe Creating Original Sate Padang Pariaman Delicious:

Recipes Make First Sate Padang Pariaman Delicious

Material Creating Original Sate Padang Pariaman Delicious:

• 250 grams of cow intestine, boiled, cut into 3 cm
• 300 grams of beef brisket
• 1,250 ml of water
• 2 leaves of turmeric
• 1 stalk lemongrass, take the white, crushed
• 1 piece kandis acid
• 40 grams of rice flour and 50 ml of water, dissolve for thickening
• 25 grams of peanuts peeled, roasted, coarsely chopped
• 2 tablespoons fried onions for topping
• 10 fruit skewers

Fine Seasonings:

• 6 red onions
• 6 large red chilies
• 5 pieces of red chili sauce
• 1/2 teaspoon coriander
• 1 teaspoon pepper
• 1 teaspoon cumin
• 3 cm turmeric, burned
• 2 cardamom pods
• 1 cm galangal
• 1 teaspoon sugar
• 2 1/2 teaspoons salt

Complement:
2 pieces of diamond

How to Make Delicious Original Sate Padang Pariaman:

1. Boiled beef brisket with water until cooked and tender. Lift. Cut into 2x2 cm. Measure broth 1,000 ml.
2. Boil the meat along the intestine, spices, turmeric leaf, lemongrass, and kandis acid. Cook until the broth to 500 ml with a small flame.
3. Puncture-skewers, and intestine alternately on skewers. Fuel until fragrant.
4. Boil again the rest of the stew. Thicken with cornflour solution. Cook until bubbling. Add peanuts. Stir well. Lift.
5. Serve skewers along sauce and a sprinkling of fried onions.

Thus Recipes Make Delicious Original Sate Padang Pariaman can you try and practice at home. It's easy and practical is not it? Recipes Make Delicious Original Sate Padang Pariaman this could also be a menu of dishes you today. May be useful. Good luck .

Srabi,Real taste of solo,Indonesia

 

Pancake is often referred to srabi or surabi this is one of the tau snacks snacks made from coconut milk with a little mixture of rice flour in it. This round pancake shape is similar to pancakes. but the difference pancake made with rice flour instead of wheat flour such as pancakes and have a sweet sauce of coconut sugar while the presentation. sweet sauce on the pancake does have a lot of flavor and variety you choose to live in according to taste like the solo or pancake pancake Notosuman this.

Notosuman solo or pancake pancake is delicious and tasty snacks typical solo is quite famous in some Indonesian. solo is different pancake pancake-pancake other areas, probably from the presentation that has a sweet sauce and taste different from other pancake-pancake. pancake solo does have a shape similar to a pancake duo, but on the outskirts of pancake flavors krispi solo that makes the difference with pancake duo. so nyumiii, blend thesis on solo pancake with sweet sauce is very delicious.

Solo pancake itself has a shape that extends to the edge with a sense skipsi in each gigitnya, so it is suitable if enjoyed while warm. edges that taste crisp and the center that is the core of the food was very tasty serabinya and soft on the tongue. savory flavors in this solo pancake derived from coconut milk splash when cooked pancake. more creations in the community who peddle his solo pancake, pancake solo also now comes with different variations on his toping.

As often encountered dipedagang pancake solo, they used to use toping like chocolate, cheese, banana, jackfruit and various other meses increasingly make pancake solo has good taste and savory. oh he should know basically pancake solo has two types of flavors are plain and contains. for the plain, solo pancake served without using any additives babaha middle. whereas pancake topping solo contents with the contents have different variations in various flavors middle section as mentioned above.

Well if you want to sample the tasty and delicious pancake solo, you do not have to go to solo lohh. mending make yourself at home ajah yuck, because this time I will discuss about the pancake solo runs. of the materials needed and how to make it easily enough. for more details of ingredients and how to make her recipes please see the article below.

Solo pancake ingredients Delicious Savory:

• 100 grams of rice flour
• Flour 1 tablespoon
• Thick coconut milk 350 milli liter
• Sugar 25 grams
• 1/2 teaspoon vanilla powder
• Yeast or fermipan 1/2 tablespoons
• 1/4 teaspoon baking soda
• Pandan leaves to taste
• 1/4 tablespoon salt
• Banana leaves to taste

Topping ingredients or pancake topping Solo Delicious Savory:

1. First heat the coconut milk and pandan leaves, continue to stir until boiling, then let stand until lukewarm milk or warm.
2. Take approximately 50 milli liters of milk uppers to areh.
3. Then mix all the dry ingredients, stirring until blended.
4. Pour 300 milli liters of milk into the mixture little by little, stirring, stirring until blended.
5. Then keplok-keplok dough until the dough is smooth, then let stand for one hour until the dough is frothy.
6. Heat the pancake molds using a medium heat, then stir the batter and pour one ladle the batter into the muffin molds.
7. Furthermore flatten dough periphery using a ladle back, and wait until the surface of the pancake perforated, then give 1 teaspoon coconut sprinkles areh and materials.
8. Close the mold, then cook until cooked pancake.
9. Last prepare banana leaves, cut into small pieces, then put on pancake lift banana leaves to create a distinctive fragrance of the leaves pisnag.

Completed, how pretty easy right in making his solo pancake? besides the manufacture of which is fairly easy, the ingredients needed is quite affordable. so you should try to make this solo pancake house yahhhh, let me not miss going to taste delicious, savory and delicious contained in this recipe. please try and create their own with Recipes Make Delicious Savory Pancake Solo is also information

 http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make_8.html

Gudeg, The Real taste of jogja

 

Warm in the Java language called Gudheg a traditional food of the Special Region of Yogyakarta / Jogjakarta and surrounding areas of Central Java. Gudeg is made or dishes made from young jackfruit cooked with coconut milk mixture, and usually served with rice, with extra thick coconut milk (areh), chicken, eggs, fried chilli marinated tofu along krecek. Behind taste delicious and tasty dishes from this, it takes a very long time can be up for hours to process this warm dishes.

Ingredients and seasonings to create a warm:

•      1 kg of young jackfruit but do not use very young, jackfruit cut
•      12 hard-boiled eggs (peel the shells to be more pervasive marinade)
•      1000 ml of coconut water
•      1 tsp vinegar
•      10 bay leaves
•      8 slices galangal with 8cm size sliced crosswise
•      200 grams of brown sugar, sliced / fine comb
•      2000 ml coconut milk, make the results of grated coconut 1

Grinded spices:

•      15 shallots
•      10 cloves of garlic
•      4 ½ teaspoon coriander
•      salt to taste

How to Make a Complete Gudeg Typical Yogyakarta Special Region:

Prepare a pot with a thick mat, put leaves in the bottom of the pot as a base, and on it put sliced ginger or galangal. Then insert into the pot with the order cut-young jackfruit pieces, boiled eggs, and brown sugar.

Combine spices that have been previously smoothed with 500 ml of coconut water or vinegar, stir until blended and dissolved and pour into the pan.

Add enough coconut water surface as high as jackfruit and eggs until submerged. Cover pan tightly, cook all the ingredients in a saucepan over medium heat, and is expected do occasionally open the lid before 2 o'clock. Once cooked for 2 hours, open the lid. If the water had gone down a little after it is cooked, lift the first egg and set aside elsewhere while that is not destroyed.

Put the coconut milk, stir-stir with a wooden spoon with a pressed-press to destroy pieces of jackfruit. Reinsert the eggs that had been separated until a little bit buried into the jackfruit.

Then again with mengguaan cook over low heat, stirring occasionally until completely cooked, it takes time for approximately 3 ½ hours or when the milk is absorbed and warm discharged already colored reddish brown.

Serve warm with a molten Jogja areh or chicken curry sauce thick enough over the warm jackfruit.

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make_9.html

Soto Banjar Kalimantan

 

Soto Banjar there are also versions milk sauce recipes, but in general is such that we show this, without turmeric. To enjoy a delicious chicken soup banjo certainly depends on taste, could use a diamond or rice. If not mistaken, when using a diamond called the rice without rice soup. As a companion menu, in addition to cakes usually also added satay. Hmm .. of the long-read introduction to this recipe let's see how to make soup recipe follows banjo

ingredients:

• 1 young chickens (1kilogram), cut into 4 parts
• 3 tablespoons oil, for numis
• 2000 ml of water

Spices

• 1 tablespoon salt
• 3 cm ginger, crushed
• ¼ grains of nutmeg
• 3 centimeters cinnamon
• 2 cloves item
• 2 bay leaves

Bumbu Soto Banjar (smoothed):

• 10 pieces of red onion
• 6 cloves of garlic
• 1 teaspoon pepper granule / powder

Complement:

• 100 grams of glass noodles, scalded, drained
• 3 eggs boiled, split into two parts
• potato cakes
• diamond
• condiment
• sweet soy sauce
• lemon

for the topping

• 1 leek, thinly sliced
• 2 stalks celery, finely sliced
• fried onions

How To Make Soto Banjar

1. Boil the chicken in a pan first covered over low heat, add salt, ginger, bay leaves. Approximately 1 hour or until chicken is tender and cooked, remove and drain further disuwir-shredded chicken. Set aside
2. Boil the broth back using low heat, saute ground spices in the meantime, until fragrant then enter it into the broth, stirring to become a soup broth.
3. Enter nutmeg, cloves and cinnamon, nutmeg and cinnamon powder can also use (½ teaspoon)
4. Let the broth for ± 15 minutes until the aroma of spice smell
5. Prepare supplementary materials as well as additional shredded chicken, pour the broth add other supplementary materials and sprinkles
6. ready to be enjoyed

If the prescription version of milk sauce can add about 250 cc of liquid milk, milk enter after all is ready, stir well so that it does not break can then be poured into a serving bowl. Sip .. hopefully useful, good luck original banjo special soup recipe delicious ..

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make-soto-banjar.html

Coto Makassar

 

Coto Makassar is one of the typical cuisine of Makassar course, this is actually the same as the Soto Coto in general that makes the difference is the spice blend and materials typical of this makassar that makes sense and distinctive aroma and make our tongue hypnotized to eat. Here is a cooking lesson for you coto Makassar predefined cooking methods and ingredients and seasonings that you need to prepare.

Materials Materials needed:

•      1 kg of beef or any part of the thigh
•      2 liters of white rice water
•      5 stalks lemongrass, crushed first
•      5 bay leaves
•      250 grams of peanuts, fried, mashed, and puree.
•      3 tablespoons cooking oil, for frying
•      5 cm ginger, crushed
•      1 vertebra galangal, crushed first

Seasonings are smoothed:

• 8 grains of roasted hazelnut first
• 10 cloves of garlic
• 1 tablespoon cilantro, roasted first
• 1 teaspoon cumin, roasted first
• 1 tablespoon salt
• 1 teaspoon pepper grains.

Complement:

• Crispy fried onions
• Sliced fresh chives
• Sliced fresh celery

How to Make original Coto Makassar:

1. Your First Step boiled beef with rice water, plus also lemongrass, galangal, ginger, and bay leaves until the meat becomes tender (suggestion: better use presto), then you cut into pieces like dice, then drain. you need to remember boiled water or broth should not be discarded. Optional or choice: If there is offal such as liver, heart, etc. please boiled in plain water separate place.
2. Next you Heat oil for frying spice smoothed over until aromatic.
3. Then you stir-fry seasoning already mentioned and enter into the broth and heat again, also add fried peanuts that have been smoothed, then you wait until boiling. Done.
4. For the present method: Prepare a bowl, then enter the sliced leeks, plus celery, and also a bit of salt. Other options If you would like to add also a flavoring (vetcin). then enter the pieces of meat, along with the heart, liver or innards into a bowl. pour broth made earlier in the bowl afterwards sprinkle with fried onions, add the soy sauce well and lime juice.
5. Serve while warm Coto Makassar.

So today than we were about prescription Coto Makassar hopefully can help you to make sense of this cuisine is much more enjoyable, read also the culinary recipes like soup taoco archipelago.

http://durenfood.blogspot.com/2014/12/recipes-and-how-to-make-coto.html

curry tempoyak Patin

 

Tempoyak is typical snacks Sumatra, Lampung and Palembang precisely. Tempoyak basic material in the form of fermentation of fruit Durian produce salty sweet flavor that you can not ever imagine. For those not familiar, nausea stomach of race must be let alone see the manufacturing process.
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Tempoyak can be used as a condiment crushed together catfish or made separately disanding with pineapple or mango. Lampung is the habit of making Tempoyak as chili, imagine 'what about the taste and shape.

But, for those who have never felt tempoyak, I assure you, your appetite will increase. Sweet spicy taste salty taste was really crowded makes collecting. Well, instead of having far away to Lampung (if you want pesen tempoyak sauce, comment below or PM me ya ..), there is a recipe made tempoyak nie, name Stew tempoyak catfish. Curious ..?

Patin fish curry ingredients tempoyak

• 1 kg of catfish, potong2
• 175 g tempoyak
• 800 ml of water
• 2 tablespoons cooking oil
• 4 lime leaves
• 2 bay leaves
• 2 stalks lemongrass, crushed
• 2 cm ginger

Smooth curry seasoning

• 10 red chilies
• 8 pieces of onion
• 5 cloves of garlic
• 3 grains hazelnut
• 2 tsp salt
• 1 tablespoon sugar
• 1 cm galangal
• 2 cm turmeric

How to make / cook curry tempoyak Patin

• Saute ground spices, lime leaves, bay leaves and lemongrass until fragrant.
• Enter tempoyak and water, cook until boiling.
• Enter catfish, cook until the fish is cooked and the flavors mingle
• Remove and serve.

 http://durenfood.blogspot.com/2014/12/recipe-and-how-to-make-tempoyak-patin.html

Recipe Plecing Kangkung

 

Ingredients:
400 gr kangkung (waterspinach) or 300 gr spinach
water

Ingredients relish:
6 shallots
11 red rawits (chilies)
3 tsp trassi bakar (roasted shrimp paste)
1 tsp salt
5 tbsp oil
3 lime (juice)

Preperation/method:
Pound the shallots, the rawits, the salt and the trassi into a pasta. Mix in the oil and the limejuice. Cut the kangkung leaves and the young stems. Heat in a pan the water and cook the kangkung for 5 minutes then drain. Serve the kangkung with the relish (seperate or mixed)

http://santosalombok.com/main/recipe-plecingkangkung.htm

Recipe Ayam Taliwang

 

Recipe Ayam Taliwang Ingredients:
1 fresh chicken (about 2lbs/ 1 kg), cleaned and cut into serving pieces
1 teaspoon salt
1 red finger-length chili, thinly sliced, to garnish
Sprigs of basil leaves, to garnish

Chili sauce:
3 to 4 red finger-length chilies or 2 to 3 bird’s eye chilies, deseeded
4 shallots, peeled
1 teaspoon dried shrimp paste (trasi), dry roasted
1 teaspoon shaved palm sugar or dark brown sugar
¼ teaspoon salt
2 tablespoons oil
1 tablespoon freshly squeezed lime or lemon juice

Preperation/method:
Make the Chili Sauce by grinding the chilies, shallots, shrimp paste, sugar and salt in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant. Reduce the heat to low, add the lime or lemon juice and mix well. Remove from the heat and set aside. If prepared in advance, reheat the Chili Sauce just before serving

Season the chicken pieces with the salt and set aside for 5 minutes, then grill the chicken pieces over hot charcoal or under a preheated broiler until half cooked, 2 to 3 minutes. Brush the chicken pieces on both sides with the Chili Sauce and continue to grill to 10 to 15 minutes, basting with the sauce, until cooked. Alternatively, after brushing with the Chili Sauce, deep-fry the chicken pieces in the hot oil until cooked

Spread the remaining Chili Sauce on the cooked chicken. Transfer to a serving platter, garnish with freshly sliced chili and serve with steamed rice

http://santosalombok.com/main/recipe-taliwang.htm

Medan Style Goat Soup

 

Sup Kambing Medan or literally translated as Medan Goat Soup was the second North Sumatran food that I made on February after Ayam Pinadar Andaliman Pepper Chicken.

Some may ask what the differences between goat, mutton and lamb are. You can always go back to my old post where I discussed about them. Goat is another red meat source that is popular to be used in Indonesia especially during Islamic celebration, Eid ul Adha where the Muslims slaughter goat. I myself prefer the taste of goat and lamb

Sup Kambing Medan is likely having an influence from Malay (Melayu) ethnic group where the use of spices are quite notable. Melayu is an ethnic group that is resided in Indonesia especially Sumatra and Kalimantan, Malaysia, Singapore, Thailand and the Philipppines.

This goat soup is perfect to warm up our body for cold winter days in Winnipeg. But I wish the weather is getting better this week as I did go out with my spring jacket today.

I have adapted this recipe by using one of my favourite toys, Vita Clay Gourmet Rice Cooker and Slow Cooker. With this tool, I can make rice (white, red, brown, sweet glutinous rice), rice porridge, soup, savoury stew, pot roast and Greek yogurt. Also, I adapted the way Koreans treat their beef short-ribs before making Galbitang (Korean beef ribs soup) by soaking the meat in cold water.

Sup Kambing Medan
– Medan Style Goat Soup –
Adapted from Indonesian Medan Food

Ingredients:
750 grams bone-in goat cubes (preferably with no fat or fat trimmed)
2 liter water

Seasoning:
5 shallots (10 shallots for smaller size like the ones in Indonesia)
5 cloves garlic
3 centimeter ginger root, rinsed and mashed
3 pieces green cardamoms
2 pieces star anise
1 teaspoon ground white pepper
2 centimeter Ceylon (true) cinnamon
1/2 piece nutmeg, grated
3 sticks Chinese celery
250 grams carrots, cut into large pieces
2 red tomatoes, peeled and diced

seasalt to taste
Garnish before serving:
2 stalks Chinese celery, finely chopped
3 stalks green onion, finely sliced
fried shallot flakes

Directions:
1. Soak goat cubes in cold water for 30 minutes to 1 hour and change the water for a couple of time to remove any residual blood and drain. Set aside. 2. In a large pot, bring 2 liters water to a boil with all seasoning ingredients except tomatoes for 5 minutes. Then transfer to a vita clay pot and add the goat cubes. Cook in this slow cooker with a soup method to be selected for another 1 or 2 hours. If you use on top stove method, you will need about 2.5 liters water and 3 hours to cook.
3. Once it is cooked, add tomatoes.
4. Soup is better to be served the next day to have a deeper taste. Serving: Reheat in a slow cooker by pressing reheat method or reheat on stove for 15 minutes. Transfer in a bowl and garnish with sliced green onion, chopped Chinese celery and fried shallot flakes.

http://indonesiaeats.com/sup-kambing-medan-goat-soup/

Lamongan-Style Chicken Soup

 

 Soto Ayam Lamongan
Lamongan-Style Chicken Soup
modified from mbak Lia’s recipe

Ingredients:
1 whole free range chicken (about 1 kg, 2.2 lbs), quartered
2 liter water
3 teaspoon seasalt
2 teaspoon sugar
50 mililiter oil for stir frying
4 Chinese celery stalks, knotted
3 leeks, separate the white and green parts

Herbs:
6 kaffir lime leaves, torn
2 lemongrases, take the white part only and bruised

Spices
6 shallots (or 3 if you use the biggers size),halved
6 cloves garlic, bruised
4-centimeter turmeric root
4-centimeter ginger root
4-centimeter galangal
1 1/4 teaspoon whitepeppercorn
6 candlenuts (kemiri, kukui nuts)

Complements
80 grams mungbean vermicelli
80 grams thinly sliced cabbage
4 boiled eggs, remove the shells
crispy potato chips
chopped Chinese celery
kecap manis
wedged key limes
candlenuts sambal
garlic koyah (koyah bawang putih)*
shrimp crackers

Methods:
FOR THE BROTH
Place ginger, turmeric, galangal, shallot, garlic and candlenuts in a baking pan. Char them to elevate the aroma about 10-15 minutes. Peel the skin of ginger root, galangal and turmeric roots. Combine with other charred ingerdients in a food processor. Process them until smooth. You can always use a mortar and pestle.

Roughly slice white part of leeks. Wash the green parts really well.
In a skillet, heat up the oil. Add ground spices and stir fry until fragrant. Add herb ingredients, keep stirring until darker. Remove from heat and set aside.
In a large pot, add water and bring to a boil. Place in chicken, boiled egg (I don’t eat boiled egg, so I don’t add this), Chinese celery stalks, green part of leeks, seasalt, sugar and stir-fried mixture. Reduce the heat and place the lid on, but let a bit room for air to release from the pot. Simmer until the chicken is cooked and tender.

Remove egg and chicken from the pot. Let them to cool down. Shred chicken and slice egg. Set aside. Put the chicken carcass back to the broth.

Discard green part of leeks. Toss in sliced white parts of leek into stock. Turn the heat to medium
Correct the flavour by tasting it first and if you need you can add seasalt and sugar. Bring to a boil until the leek cooked (you can add with hot water if you feel you need more stock). Remove from the heat.

FOR SERVING
To soften the vermicelli, pour boiling hot water until soft and drain.
As the East Java style, soto and rice will serve together in a bowl.
In a bowl, place cooked rice, vermicelli, sliced cabbage, shredded chicken and sliced egg. Laddle hot stock over. Sprinkle 1 teaspoon garlic koyah, crispy potato chips and sliced Chinese celery leaves.
Serve with candlenuts sambal, kecap manis, slices of key lime and shrimp crackers on the side.
* Garlic Koyah Koyah Bawang Putih

Ingredients:
10 cloves garlic, thinly sliced and fried jadikan bawang putih goreng
75 grams a good quality of shrimp crackers, follow the directions on your package of crackers to fry

Methods:
Pound and stir fried garlic and shrimp crackers until blended and smooth. Ready to be used for sprinkle.

http://indonesiaeats.com/soto-ayam-lamongan-chicken-soup/

Beef Rendang

 

Ingredients

• 1 teaspoon salt
• 1 teaspoon coriander seeds - ground
• 1/4 teaspoon turmeric - ground
• 2.5 centimeters ginger - fresh roughly chopped
• 4 large cloves garlic roughly chopped
• 200 grams shallots (4 large shallots) roughly chopped
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 900 grams beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 2.5 centimeters galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

http://norecipes.com/recipe/beef-rendang-recipe/

Superhealthy Singapore noodles

 

Ingredients

• 3 nests medium egg noodles
• 2 tbsp sunflower oil
• 100g tenderstem broccoli, stems sliced at an angle
• 1 red pepper, deseeded, quartered then cut into strips
• 85g baby corn, quartered lenthways
• 2 garlic cloves, shredded
• 1 red chilli, deseeded and chopped
• thumb-sized piece fresh ginger, peeled and finely chopped
• 2 skinless chicken breasts, sliced
• 100g shelled raw king prawns
• 1 heaped tbsp madras curry paste
• 2 tsp soy sauce
• 100g beansprouts
• 15g pack coriander, chopped
• 4 spring onions, shredded
• lime wedges, for squeezing

Method

1. Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.
2. Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
3. Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

 source: http://www.bbcgoodfood.com/recipes/1088636/superhealthy-singapore-noodles