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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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.

Besides the meat and skin, beef tongue can also be processed into a delicious meal. Steak Tongue increasingly popular in the world and many a culinary mainstay menu in some restaurant or cafe. You can try to make it at home, in addition to saving money would definitely make her husband became increasingly dear.

Tongue Steak Recipes Ingredients:

* 1 piece of cow tongue
* 1 segment thumb, crushed
* 3 bay leaves
* 3 tablespoons cooking oil
* 3 tablespoons butter
* 75 g onion, finely chopped
* 1000 ml of hot broth
* 8 grains of pimento
* 1 / 2 grains of nutmeg, crushed
* 150 ml soy sauce
* 1 teaspoon cornstarch, dissolved in 3 tablespoons water
* 2 tablespoons fried shallots

Fine Steak Seasoning recipes Tongue:

* 6 pieces of red onion
* 6 cloves garlic
* 1 rounded teaspoon pepper
* 1 / 2 grains of nutmeg
* Salt to taste

How to Make Steak Tongue:

1. Boiled tongue half-baked, hard skin clean. Boil the water (new) by adding galangal, bay leaves, and salt, then enter the cow's tongue, lift and drain. After a cold, thinly sliced 1 cm thick.
2. Heat 3 tablespoons oil, saute the onion and spice mixture until fragrant. Insert tongue slices, pour the broth, add the cloves, nutmeg, and soy sauce. Cook until cooked tongue and spices to infuse. Lift, reserving sauce / marinade.
3. Heat the butter in a nonstick omelet pan, fry the tongue one by one until browned (but not dry), and lift.
4. Sauces: gravy Panakan tongue until boiling, then strain. Return the filter results in a skillet, then Thicken with cornstarch solution and cook until boiling.
5. Prepare a serving plate, set the tongue fried. Sprinkle with fried shallots and serve with saosnya.

Good luck Steak Tongue

Raw Meat Stiek Make:

* 4 fillets of meat has in (@ 125 g)

Marinade:

* 2 tablespoons lime juice
* 3 tablespoons chili sauce
* 3 tablespoons soy sauce
* 2 teaspoons liquid margarine
* 2 tbsp tomato sauce

Sauce:

* 3 tablespoons soy sauce
* 1 onion, chopped
* 1 set of red chili, chopped
* 1 tablespoon lemon juice

Complement:

* Vegetables mixed, ready to use, boiled
* Pure potato / potato cakes

How to Make Meat Sticks:

1. Mix marinade and stir well.
2. Marinate meat with marinade, set aside for 15 minutes to allow the flavors to infuse.
3. Roast meat on the coals while the back and forth until cooked.
4. Combine sauce ingredients and stir well.
5. Serve steaks with sauce and meat complement.


Serves 4

Nutritional value per serving:
Energy: 290 kcals
Protein: 20.8 g
Fat: 14.1 g
Carbohydrates: 19.1 g
T I P:

1. In order to not burn the surface of the meat, when burned using aluminum foil.
2. Bake or pan antilekat above.