indonesia or indonesian coocking recepi is here.....!!!!!!

RECIPES BASIC MAKE meatball

MATERIALS:
300th GR BEEF FRESH, SDT GARAM, 2nd Siung GARLIC, minced, SDT Merica POWDERS, 1-2 SDM FLOUR Kanji, 1 WHITE EGG

1. Chopped or Giling MEAT UNTIL SMOOTH, Campur BERSAMA GARAM, stirnng
2nd. Knead until the batter GENTLE AND CAN DIPULUNG (KURLEB 30 MINUTES). PAST INSERT GARLIC AND Merica
3. AFTER dough AVERAGE, INSERT FLOUR AND WHITE EGG Stir till intermingled
4. FORMS dough BECOMING orbicular USING 2 Sendok. Blanched in water boil FINITE meatball floats, Remove and drain

RECIPES BASIC meatball VEIN
MATERIALS:
300 GR MEAT Beef shank, 1st Siung GARLIC, minced, 1 SDT GARAM, SDT Merica POWDERS, 2 SDM FLOUR Kanji, 2 WHITE EGG

1. Haluskan Beef shank WITH HOW finely chopped OR grinded
2nd. ADD GARLIC, GARAM AND Merica. Stirr, INSERT FLOUR Kanji, Stirr, Knead while INSERT WHITE EGG FINITE dough dull (KURLEB 30 MINUTES)
3. FORMS dough USING 2 spoon BECOMING BALL-BALL meatballs. Blanched in water boil FINITE BALL-BALL meatball floats, Remove and drain

RECIPES BASIC meatball FISH
MATERIALS:
300 GR MEAT mackerel (Fillet); 1st Siung GARLIC, CUT THIN, fry Garing, remas; SDT GARAM; SDT Merica POWDERS; 4 SDM FLOUR Kanji

1. Chopped or Blender MEAT FISH
2nd. ADD GARLIC, GARAM AND Merica, Knead until thoroughly blended. INSERT FLOUR kanji, stirnng OR Knead until thoroughly blended
3. FORMS dough BECOMING orbicular USING 2 Sendok. Blanched IN boiling water until meatball floats, Remove and drain

RECIPES BASIC meatball SHRIMP
MATERIALS:
300 GR SHRIMP peeled; 1st Siung GARLIC, CUT THIN, fry DRY, remas; SDT GARAM; SDT Merica POWDERS; 1 SDM FLOUR Kanji

1. Haluskan SHRIMP WITH HOW pulverized / chopped SMOOTH / striken-O'CLOCK WITH beater MEAT
2nd. Knead AND Banting-Banting FINITE become dough WHICH CAN DIPULUNG. ADD GARLIC, GARAM, Merica AND FLOUR KAJI, Knead FINITE AVERAGE
3. FORMS dough BECOMING orbicular WITH 2 Sendok. Blanched IN boiling water until meatball floats, Remove and drain.

Garlic mussels


MATERIAL:

400 mussels without skin
3 tablespoons cooking oil
8 cloves garlic, thinly sliced
4 red onions, sliced thin
3 pieces of red chili, sliced
2 leeks, cut into 3 cm
2 bay leaves
1 tbsp oyster sauce
1 teaspoon salt
1 tsp sugar
100 ml boiled water


CARANYA:

1. Heat the oil. Saute garlic, onion and bay leaves
until fragrant.

2. Enter the shells and stir. Pour the water. Bring to a boil.

3. Add oyster sauce, chili, salt and sugar. Mix well.

4. Cook until all ingredients are cooked. Lift.

5. Serve.

Green Shells Oyster Sauce

Material:
Mussels 750 gr
1500 ml of water
10 btr red onion, thinly sliced
4 cloves garlic, thinly sliced
3 tsp green onion, thinly sliced
2 cm ginger, chopped
5 red chilli, sliced
2 tbsp oil for frying
200 ml broth
1 tbsp oyster sauce
1 / 4 teaspoon salt
1 tablespoon cornstarch, dissolved in 2 tablespoons water

How to make:
1. Soak clams in a solution of warm water and salt. Clean mussels.
2. Heat cooking oil and saute onion, garlic, ginger and chilli until fragrant.
3. Enter the mussels, broth and oyster sauce cook until boiling. Finally add the cornstarch solution cook until all ingredients are cooked.

Green Shells Asam Manis

Material:
500 g mussels, fried dry, discard one shell
50 g onion, thinly sliced crosswise
3 cloves garlic, crushed
2 cm ginger, crushed
1 / 2 tsp pepper powder
4 tbsp tomato sauce
2 tablespoons chili sauce
1 tablespoon lime juice
100 ml of water
1 tsp sugar
1 / 2 teaspoon salt
200 ml of water
Oil for sauteing

How to Make:
1. Heat the oil, saute the onion, garlic and ginger until fragrant. Add pepper powder, tomato sauce, chili sauce, lemon juice, water, sugar and salt and stir until boiling.
2. Enter the mussels, stir well, cook until the spices to infuse. Lift.

SEAFOOD TOMATO SOUP

Material:

3 plum tomatoes, blender
2 tablespoons margarine
1 fruit onions, cut into pieces
3 cloves garlic, minced
2 bay leaves
1 liter of water
2 carrots, diced small
2 potatoes, peeled and diced small
300 grams of shrimp were, peeled tail leave
300 grams mussels
300 grams of white shell
250 grams of meat snapper
1 tsp salt, 1 tsp pepper powder
1 tablespoon granulated sugar
Toppings: chopped parsley

How to make:

1. Heat margarine and saute onions and garlic until fragrant, put the bay leaves and water, bring to a boil.
2. Enter the carrots and potatoes, cook until done.
3. Enter the shrimp, mussels, white shell, snapper, salt, pepper and sugar, cook until done, add the tomatoes that have been mashed, stir well, cook for a while, lift.
4. Serve warm, sprinkled with chopped parsley.

Pepes Green Shells

Material:
200 g mussels, remove droppings, wash clean
50 gr tempe, puree
1 egg
20 g basil leaves
banana leaves for wrapping

Spices:
5 pieces of red onion
5 cloves garlic
1 / 2 tsp pepper round
2 cm turmeric roasted
1 egg pecan
1 / 2 tsp sugar
1 teaspoon salt

How to Make:
1. Cut the shells of small size.
2. Blend all ingredients, mix all ingredients with the mussels, tempeh and eggs.
3. Take 1 sheet of banana leaf, give 1 tablespoon dough Pepes, berries and top with basil leaves, wrapped in a way ditum, pin end of the leaves with a stick. Steam for 15 minutes.
4. Serve while warm.

(For 15 people)

Rendang Kerang Hijau

Materials:

2 tablespoons oil for sauteing
Turmeric 1 bay leaves
3 lime leaves
1 stalk lemongrass, crushed
500 grams mussels, brush to clean skin
Dilute 500 ml coconut milk and coconut 1
500 ml thick coconut milk and coconut 1

Seasoning (blend):
Cabal 100 grams of green
6 red onions
3 garlic slung
2 cm galangal
2 cm ginger
2 cm turmeric
1 teaspoon salt
1 teaspoon sugar

Managing way:

1. Heat the oil.
2, Stir-Fry with subtle spice turmeric leaves, lime leaves and lemongrass until cooked and fragrant. \
3. Add clams, stir well.
4. Add thin coconut milk, mix well.
5. Cook until done and juices dry up.
6. Add thick coconut milk, cook until the gravy thick. Lift.
7. Serve Warm.



Sup Kerang Hijau

Material:
* 1 kg of green shell cleaned (the shell) to clean
* 250 gr Squid already weeded (white)
* 4 cloves Garlic minced
* 4 tablespoons fish sauce
* 2 tablespoons minced Chili
* 2 leeks
* 10 pieces Rawit chilies 2 parts
* 3 fruit Lemongrass digeprak
* 2 tbsp coriander leaves
* 1000 ml water fish stock
* 100 ml oil
* 1 sachet of seasoning broth
* 4 tbsp lime
How to make:
* Heat oil until hot right. Then saute the garlic until the yellow, put soy sauce, minced chili and lemon grass until done.
* Enter the mussels and squid, cook until just cooked.
* Add the fish stock, tomatoes, chili, green onion, seasoning broth.
* Cook until the shells split and mature. Sprinkle with coriander leaves
* Serve.


Kerang Saus Padang

Material:
1000 gr shelled mussels
water to boil the shells
2 tablespoons cooking oil for sauteing
2 cm ginger, chopped
1 plum tomatoes, chopped
500 ml of water
200 g pineapple, peeled, grated
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in a little water

Sauce:
mixed together
4 tablespoons bottled tomato sauce
1 tablespoon chili sauce
1 tablespoon soy sauce
2 tsp sugar
½ tsp pepper powder

Subtle Seasonings:
Chilli curls 12
50 gr onion
3 cloves garlic
1 teaspoon salt

How to make:
1. Heat cooking oil in a skillet, saute ginger and delicate spices until fragrant. Enter the chopped tomatoes, stir and cook until wilted. Then enter the sauce mixture.
2. Enter the water and mussels. Put salt if necessary, cook until all ingredients well and does not smell unpleasant. Add the pineapple and vinegar, stir well.
3. Enter the cornstarch solution, stirring until thick, lift.


Note:
Shellfish sauce this field can be presented in another form:
Use mussels that have not been peeled. Brush shells to clean, remove fibers contained in the shell, then boiled in water until the shells open and shellfish cooked, drain. Open the shell, let the meat shells remain attached to one of the skin, discard skin partner, set aside. Then cook the same way with mussels cooked peeled.

Sambal mussels BALACAN

Ingredients: green shells in one kilogram of boiled first.

Spices:
Bh 4 large red pepper
2 pcs red chilli
Btr 4 red onion
4 cloves garlic
5 dried red pepper seeds (boiled)
Tomato paste 1 bh (kira2 own)

How:
all ingredients in a blender or gerus, finished it in stir-fry until fragrant and break an egg, stir together seasoning enter sampe mature and then enter the shell-me rebus.Tambahkan little water if necessary, and when cooked sprinkle scallions or spring onion above. ready to serve hot heat.



(author: Rudy Choiruddin)

PARE recipes KUKUS COCONUT SHRIMP

Material:

1. 2 pieces of green pare
2. 500 ml of water for soaking
3. 1 tablespoon salt
4. 150 grams shredded coconut
5. 100 g small shrimp, peeled
6. 3 tablespoons thick coconut milk

Spices:

1. 3 red chilli, mashed
2. 2 cloves garlic, mashed
3. 5 lime leaves, thinly sliced
4. 3 tablespoons brown sugar
5. 2 teaspoons shrimp paste
6. 1 teaspoon salt
7. ½ teaspoon sugar
8. ½ teaspoon tamarind Java

How to Make Cooking Recipes Coconut Shrimp Steamed Fare:

1. Pare halved lengthwise, do not clean off. Bersiih seeded to pare, pare Soak with salt and water 15 minutes
2. Combine spices, grated coconut, shrimp, coconut milk. Mix well
3. Drain pare with a tissue. Spoon the batter into a fully pare
4. Boil water, steam pare 15 minutes until cooked, lift
5. Serve

Serves 2

Prawns recipes ALA HONGKONG

Material:

1. 500 grams shrimp
2. 1 teaspoons salt
3. 1 tablespoon lemon juice
4. 2 leeks, sliced oblique
5. 5 cm ginger, thinly sliced

How to Make Cooking Recipes Shrimp Ala Hong Kong:

1. Combine the shrimp, salt, lime juice until blended. Let stand 15 minutes, wash clean, drain.
2. Mix the shrimp with scallions and ginger
3. Boil the water, steamed shrimp 10 minutes, lift.
4. Dngan Serve chili sauce.

Serves 3.

Crunchy Fried Shrimp



Material:

* 250 gr Tiger Shrimp / Prawn
* 1 / 2 teaspoon salt
* 1 tsp pepper
* 100 gr plain flour
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 egg white, beaten until frothy
* 100 gr flour panko (coarse flour, white PANIR)


How to make:

* Shrimp peeled, reserving the tail skin and then split the middle and clean. press and elongated shape. Jejerkan on a cutting board and sprinkle a little salt and pepper.
* Create a layer of dough by mixing flour, garlic powder, salt and pepper. After the dough is well blended shrimp roll over the dough until flat terbalur parts (except the tail).
* Shrimp are already terbalur flour dipped in egg white, then panko flour dibalurkan / PANIR. When you are terbalur flat and fried up above the hot oil until golden yellow.

Serve with a sauce bottle cabenya seeds ..

Sweet curry crab (Padang-indonesia)


Material:
3 tails crab, cleaned, steamed
1200 ml coconut milk
4 pcs red chillies, split lengthwise
Kandis acid 2 bh
2 tsp lemon grass, crushed
Oil for sauteing

Blend:
7 pcs onion
3 cm turmeric
2 cm ginger
2 cm galangal
1 teaspoon pepper grains
1 tsp coriander
1 ½ tsp salt

How to Make:
Heat the oil, fine herbs and saute until fragrant lemon grass.
Add the red chilli, cook until wilted.
Pour the coconut milk, stir so as not to break, cook until boiling.
Enter the crab and Kandis acid.
Cook until seasoning is absorbed and thickened gravy, lift.

For 3 people

Cooking Recipes - Asparagus Crab Soup

Cooking Recipes Indonesia


Now this is usually a favorite menu at Red Bean, wrote a try ...

Material:

3 tails crab / small crab, select which is the egg, if there is

3 tablespoons oil for sauteing

2 tablespoons ang ciu (cooking wine)

750 cc chicken broth

granulated sugar to taste

salt

1 tablespoon cornstarch, dissolved in water sufficiently

a few drops of yellow food coloring

1 can of asparagus, cut into pieces

100 g bacon, chopped

2 tsp sesame oil

How to Make:

Remove crab meat and eggs, steamed until cooked

Heat the oil, put the meat, and crab eggs, broth, cooking wine, sugar, and salt and stir well. Allow to boil

Enter the cornstarch solution and stir well. Let until cooked and thickened. Add food coloring, stir well, remove from fire

Pour the soup into serving bowls, add the bacon, asparagus, and sesame oil

To ± 4 servings

Crab Omelet



Material:
5 beaten eggs btr off
75 g crab meat
1 tsp green onion, thinly sliced
Bh ½ onion, thinly sliced
75 g of frozen vegetables
¼ teaspoon salt
¼ tsp pepper powder
1 tbsp fish sauce
4 tbsp cooking oil

How to make:
Stir in egg, crab meat.
Enter the leek, onion, garlic and frozen vegetables, season salt, pepper and fish sauce, smooth.
Heat the oil in a pan anti-sticky.
Pour the egg mixture, cook until frozen, behind.
Let stand until done.
For 4 people.

Crab in Padang Sauce indonesia

Material:

* 3 tail @ 300 gr. crab fresh / live
* Vegetable oil
* 3 tablespoons vegetable oil
* 6 red onions, finely chopped
* 2 cloves garlic, minced
* 1 cm ginger, finely chopped
* 4 tablespoons bottled hot pepper sauce
* 1 teaspoon minced red chilli
* 2 tablespoons bottled tomato sauce
* ½ tsp pepper powder
* 1 tsp salt 75 ml of water

How to cook:

1. Turn off the crabs, wash clean. Discard legs, crushed claws.

2. Fried crabs in hot oil until done and lots of dry. Remove and drain.

3. Seasoning: Heat oil and saute onion and garlic until tender and fragrant.

4. Add the ginger, chili sauce, chili pepper grinder, tomato sauce, pepper, salt, and water.

5. Stir until boiling.

Enter the fried crab, mix well. Cook until the spices to infuse.

Stews jengkol from Indonesia

Material:
1 kg jengkol old / ripe
1 / 2 tsp eat coffee (for the smell)
Sufficiently whiting
Water for boiling

BUMBU stew similar to the above.

HOW TO MAKE:

1. Jengkol with boiled coffee and betel
2. Once cooked, skinned and a flat geprek
3. Make a stew seasonings as above (no. 1 and 2)
4. Enter jengkol
5. Add soy sauce and water
6. Cook until thickened and cooked
7. Add the salt, feel the
8. Serve with a sprinkling of fried onions.

SOTO IGA recipes LOMBOK


Material:

3 stalks lemongrass, crushed

6 lime leaves, discard the bones

1 ½ teaspoons salt

1 teaspoons beef bouillon powder

1 teaspoons of flavor, if desired

1 teaspoons ground pepper

200 g turnips, cut into pieces, boiled

Cooking oil to taste


Boiled Materials:

500 grams of beef ribs, boiled until tender

5 cm ginger, crushed

1000 cc water


Materials refined:

10 red onions

6 cloves garlic

6 eggs hazelnut

5 cm turmeric


How to Make Cooking Recipes Iga Soto Lombok:

1. Saute finely seasoning, lime leaves until fragrant. Pour into stew ribs. Give salt, coriander powder, flavor, broth, pepper powder. Cook until the spices sink, lift
2. Serve with radishes and fried onions

To 5 servings

EBATAN recipes from
(Lombok-NTB) Indonesia

Typical Regional and Labels: Recipes cooking

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ebatan.jpg

For 8 portions

Materials:
Spices Terik Ampla Ebatan
50 g Shallots
30 grams of Garlic
200 grams Ampla Chicken, diced
15 grams Kemiri
2 grams Coriander
2 bay leaves
2 stalks Lemongrass
20 grams galangal
200 milliliters of thick coconut milk
100 milliliters of Cooking Oil
Salt to taste
Pepper to taste
20 grams sugar
200 milliliters of water

Vegetable Ebatan:
75 grams Ginseng Leaf
Papaya Leaf 75 grams, roughly chopped
Kangkung 200 grams of leaves, roughly chopped
Basil Leaves 50 gram
Young Jackfruit 150 grams, roughly chopped
100 grams of beans Ijo
Kedondong 50 grams of leaves, roughly chopped
The length of 100 grams of beans

Ebatan:
300 grams of meat gilling
50 g Shallots
30 grams of Garlic
Java Sugar 20 grams
Salt to taste
5 tbsp tomato sauce
4 tablespoons chili sauce
100 milliliters of vegetable oil, for frying

How to make:
Spices Terik Ampla Ebatan
1. Puree onion, garlic, nuts, and coriander.
2. Saute spices have blended until fragrant, then enter the lemongrass, galangal, bay leaves, salt, and sugar Java, mix well.
3. Enter the coconut milk, water, and ampla, cook until done.
4. Strain the pulp from the seasoning, set aside to fry again as above Urap sprinkles.

Vegetable Ebatan
1. Boil all the ingredients except the leaves of ginseng, basil leaves, and green beans.
2. Once boiled, then chopped coarse.
3. Then the set / order separately on the plate.

Ebatan
1. Thinly sliced red onion, garlic,
2. Heat oil, saute onion and garlic until fragrant,
3. Enter the ground beef, saute until slightly brown,
4. Enter the Javanese sugar, ketchup and chili, and salt.
5. Stir until well blended. Turn off the fire,
6. Serve with Urap ebatan.

Cooking Recipes - Resep Masakan Indonesia

Gudeg Yogya

Material:

• ½ coconut
• 3 pieces of teak leaves
• ½ the chicken was
• Eggs
• Young Jackfruit

Spices:

• 3 red onion seeds
• 4 cloves garlic
• 1 teaspoon coriander
• 6 egg pecan
• 2 pieces laos
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boil the eggs and oil to be grated coconut
• Young Jackfruit is cut a bit rough after washing.
• Then boiled with teak leaves to appear red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and laos. Enter into a saucepan with coconut milk, chicken pieces and young jackfruit has been crushed.
• Add the bay leaves and laos, rebu continue to milk out.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk out

Chocolate Cheese Cake

125 gr butter
175 gr caster sugar
Btr 2 eggs
3 tablespoons cocoa powder dissolved in 50 ml hot water
200 gr flour
1 / 2 teaspoon baking soda
1 / 2 teaspoon baking powder
White Chocolate Batter:
125 gr cream cheese
Btr 1 egg
1 / 2 teaspoon vanilla
100 gr white chocolate, the team until melted
Chocolate spread:
125 g cooking chocolate, the team until melted
Sour cream 75 ml
75 grams powdered sugar



Beat butter and sugar until sugar has dissolved, put the eggs one by one, beat until blended. Enter the brown powder that is dissolved, stir well, put the flour, mix well.
Prepare pan round center hole diameter of 20 cm. Basting with margarine, sprinkle with flour, pour 2 / 3 of chocolate mixture, smooth.
White chocolate batter: Beat cream cheese until smooth, put eggs, beaten flat, and then pour the melted white chocolate and stir well.
Pour remaining chocolate mixture, smooth. Bake in a hot oven with a temperature of 180 degrees Celsius for 40 minutes. Lift, chill.
Spread chocolate: melted chocolate mix with sour cream and powdered sugar until smooth.
Sprinkle chocolate spread over the surface of the cake to mix
Decorate the cake with melted white chocolate in a bag that included a triangle. Add garnish of chocolate.

To: 12 pcs

Chocolate Raisin Cake

Category Cuisine: Cakes

Estimated Creation Time: 120 Minutes

Materials:
100 grams of raisins
1 tablespoon honey / Rhum
375 g dark cooking chocolate (70%)
210 grams unsalted butter
1 teaspoon grated orange peel Navel
150 grams granulated sugar
5 chicken eggs
120 grams ground almonds
2 tablespoons NESTLE ® Dancow Fullcream
50 grams of wheat flour

Lining Material:
175 ml fresh cream
Not 250 grams of cooking chocolate (705)

Decoration Materials:
20 grams NESTLE ® Cornflakes, crushed fine

Managing way:


1. Combine the ground almonds, NESTLE ® Dancow Fullcream, and flour, toss well, set aside.
2. Stir in raisins with honey or Rhum until tender or soft.
3. Tim chocolate and 50 g of butter until melted.
4. Beat the remaining butter, along with orange zest and sugar until smooth.
5. Add the eggs one by one as he beat until blended.
6. Enter the melted chocolate and stir well.
7. Add raisins and flour mixture and stir well.
8. Pour into pan 20 cm which was polished butter. Justify.
9. Bake in hot oven 180 C for 60 minutes until cooked and dry surface.
10. Remove and chill.

Creating Layer:
1. Cook the cream until hot. Lift.
2. Pour into the chocolate, stir until chocolate melts.
3. Let stand until slightly thick.
4. Siramkan to the top of the cake
5. Sprinkle NESTLE ® Cornflakes are already refined.
6. Let the cake until coating hardens.


Tips:
- To get a good sense of cake, use chocolate types couveture 70% (massnya cacao content of 70%).
- To get the ground almonds, toasted almonds without the skin and finely minced with a grinder.
- Cake is a very soft texture and more comfortable after saving the day.

Nutrition Information:
Calories: 460 Calories
Protein: 7 grams
Fat: 32.9 grams
Fiber: 2.5 grams
Carbohydrates: 42 grams

Recipes - Black Pepper Steak

Material:

800 g of beef has in / sirloin

1 tsp black pepper, crushed

1 tablespoon soy sauce

2 tablespoons butter

Steak Sauce:

150 ml beef broth

2 tablespoons fresh liquid milk

2 tablespoons BBQ sauce

1 tbsp tomato sauce

½ tsp sugar

1 tsp plain flour

½ teaspoon nutmeg

40 tablespoons chopped onions

1 teaspoon ground black pepper

1 tablespoon butter / margarine

1 tsp fine salt

Setup Vegetables: boiled and then stir-fry with a little margarine, pepper and salt:

100 g carrots, diced

100 g green beans, diced

How to Make:

1. Cut the meat against the fibers with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a flat anti-stick skillet. Fried seteak with inverted until done. Lift. Serve hot with vegetables and sauce setup complement.
3. Sauce: heat the butter, saute onions until fragrant. Add flour and stir well. Pour in the stock and other dressing materials. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Serving: Arrange the steak slices in a serving dish, flush with steak sauce and serve with vegetables setup.

For Portion 4

Managing Steak Tips

In order steak maximum results, consider the following tips;

1.

Try to cut the meat any way against the grain / fiber that meat is not tough.
2.

If the steak is presented in the form of large pieces, soak in the flavor longer to sink in and give flavor meat tenderizer (papain powder) to the texture of meat is not tough.
3.

Choose meats such as sirloin terlunak part or topside steak for maximum results. Select meat imports because they are more tender.
4.

Do not cook a steak for too long because the texture of the meat will be tough just because of lost fluids. Sweet taste and juicy texture that is typical of meat also decreases if you cook too long.
5.

If meat is stored in the freezer, Layukan overnight in the refrigerator so that the meat more tender and easily processed.
6.

Maturity level there are several kinds of steak, such as:

• Very Rare: 225 gr meat to be cooked 1 minute each side. At this level, the exterior of the meat changes color, while the inside is still raw.

• Rare: for every 225 grams of meat, cooked 2 minutes each side. Color pink surface, is it raw and bleeding.

• Medium: 225 gr of meat to cook 3-4 minutes each side. The outside of the brown, pink it is almost cooked.

• Well done: to 225 grams of meat cooked 5 minutes each side. Cooked meat, steak For fans of this maturity level desarankan not because the meat loses gurihnya.