Minggu, 30 Oktober 2011
Sate Kerang
ingredients:
500 g of shellfish flesh blood, washed
5 tablespoons soy sauce
2 cm galangal, crushed
2 cm ginger, crushed
2 stalk lemongrass, crushed
4 bay leaves
Lbr 4 lime leaves, torn
2 tablespoons tamarind, dissolved in 2 tablespoons water
400 ml of water
1 teaspoon salt
Oil for frying
skewer
Spices:
3 cloves garlic
7 pcs onion
8 pcs red chili
How to make:
1. Heat oil, saute ground spices with galangal, ginger, lemongrass, bay leaves and lime leaves, stir, cook until fragrant. Enter the soy sauce, tamarind juice, and salt and stir well.
2. Enter the mussels, stir well with the seasoning, pour water, seasoning and cook until thickened, remove from heat.
3. 5-6 skewers of fruit shells on skewers, mussels do until exhausted.
4. Heat oil, fry the skewers briefly, remove and drain.
5. Serve skewers with remaining seasoning shellfish.
500 g of shellfish flesh blood, washed
5 tablespoons soy sauce
2 cm galangal, crushed
2 cm ginger, crushed
2 stalk lemongrass, crushed
4 bay leaves
Lbr 4 lime leaves, torn
2 tablespoons tamarind, dissolved in 2 tablespoons water
400 ml of water
1 teaspoon salt
Oil for frying
skewer
Spices:
3 cloves garlic
7 pcs onion
8 pcs red chili
How to make:
1. Heat oil, saute ground spices with galangal, ginger, lemongrass, bay leaves and lime leaves, stir, cook until fragrant. Enter the soy sauce, tamarind juice, and salt and stir well.
2. Enter the mussels, stir well with the seasoning, pour water, seasoning and cook until thickened, remove from heat.
3. 5-6 skewers of fruit shells on skewers, mussels do until exhausted.
4. Heat oil, fry the skewers briefly, remove and drain.
5. Serve skewers with remaining seasoning shellfish.
Sate Abing
ingredients:
500 gr chicken meat, boiled, shredded coarse
5 tablespoons grated coconut, toasted, finely crushed
350 ml thin coconut milk
1 / 2 tsp sugar
1 / 2 tsp salt
1 / 2 tsp of water acidic
2 tablespoons of oil for sauteing
puree:
5 pcs red chili
3 pcs red onions
1 tsp toasted coriander
1 teaspoon toasted cumin
1 cm ginger
2 cm galangal
How to make:
1. Saute until fragrant spices mashed, enter the chicken, stirring until the chicken changes color and half-baked.
2. Enter mashed coconut, sugar, salt, and acid, stir well, put the coconut milk.
3. Cook until cooked through and sauce thickens.
500 gr chicken meat, boiled, shredded coarse
5 tablespoons grated coconut, toasted, finely crushed
350 ml thin coconut milk
1 / 2 tsp sugar
1 / 2 tsp salt
1 / 2 tsp of water acidic
2 tablespoons of oil for sauteing
puree:
5 pcs red chili
3 pcs red onions
1 tsp toasted coriander
1 teaspoon toasted cumin
1 cm ginger
2 cm galangal
How to make:
1. Saute until fragrant spices mashed, enter the chicken, stirring until the chicken changes color and half-baked.
2. Enter mashed coconut, sugar, salt, and acid, stir well, put the coconut milk.
3. Cook until cooked through and sauce thickens.
satay padang from indonesian
ingredients:
1 kg beef tongue or, cleaned and diced 1cm x 1cm x 1 cm (I usually buy that for Gulasch that have been cut into pieces)
10 sheets lime leaves
1 / 4 turmeric leaves
1 / 2 sticks cinnamon
2 pieces of flower deaf
2 cloves
2 grains of cardamom
4 tablespoons rice flour
2 tablespoons tapioca flour
water
oil to spread
skewer
puree:
5 pieces of chilli or 1 tsp chilli powder (or to taste)
5-6 Schalloten fruit (or 12 spring onions)
1 tablespoon coriander, toasted
1 / 2 tsp cumin, roasted
1 / 2 tsp pepper
5 cm ginger (1 tsp ginger powder)
5 cm turmeric (2 tsp turmeric powder)
2 tsp salt
Complement:
diamond / rice cake
fried onions
How to Make:
Boil the meat. Discard foam. Enter spices, lime leaves, turmeric leaves, cinnamon, flowers dull, and cloves, stirring. Continue boiling over medium heat until meat is tender.
Remove the meat from the stew, 4-5 tusuki cut / puncture, basting with oil, roast back and forth a little while.
Dissolve rice and tapioca flour with enough water, pour a little into the boiling broth, stirring rate to obtain the desired consistency.
Arrange rice cake on a plate, put some skewers, pour the sauce, sprinkle fried onions, ready to serve.
1 kg beef tongue or, cleaned and diced 1cm x 1cm x 1 cm (I usually buy that for Gulasch that have been cut into pieces)
10 sheets lime leaves
1 / 4 turmeric leaves
1 / 2 sticks cinnamon
2 pieces of flower deaf
2 cloves
2 grains of cardamom
4 tablespoons rice flour
2 tablespoons tapioca flour
water
oil to spread
skewer
puree:
5 pieces of chilli or 1 tsp chilli powder (or to taste)
5-6 Schalloten fruit (or 12 spring onions)
1 tablespoon coriander, toasted
1 / 2 tsp cumin, roasted
1 / 2 tsp pepper
5 cm ginger (1 tsp ginger powder)
5 cm turmeric (2 tsp turmeric powder)
2 tsp salt
Complement:
diamond / rice cake
fried onions
How to Make:
Boil the meat. Discard foam. Enter spices, lime leaves, turmeric leaves, cinnamon, flowers dull, and cloves, stirring. Continue boiling over medium heat until meat is tender.
Remove the meat from the stew, 4-5 tusuki cut / puncture, basting with oil, roast back and forth a little while.
Dissolve rice and tapioca flour with enough water, pour a little into the boiling broth, stirring rate to obtain the desired consistency.
Arrange rice cake on a plate, put some skewers, pour the sauce, sprinkle fried onions, ready to serve.
how to make "gulai kambing from indonesia"
ingredients:
2 kg of mixed mutton bones (ribs, lemusir, brisket, thighs)
4 ltr water
5 tablespoons vegetable oil.
1 pc onion, sliced thin.
Lbr 4 lime leaves
2 bay leaves
2 stalk lemongrass, crushed
5 cm cinnamon
4 cloves btr.
250ml thick coconut milk
puree:
3 tbsp coriander
1 rounded tablespoon pepper
1 tsp white cumin
1 tsp kelabet
5 green cardamom btr
5 btr garlic
10 pcs of red onion
3 cm ginger
5 cm galangal
3 cm turmeric
1 / 8 bj nutmeg
How to make:
- Boil water, put goat meat, let it boil again, put lime leaves, bay leaves, cinnamon, and cloves.
- Heat the vegetable oil in a skillet, fry until fragrant lemongrass enter a minute, put onion, saute until wilted, put spices, saute continue hinnga fragrant and ripe, put a little gravy, stir. Pour the seasonings into the meat frying, simmer until meat is tender.
- Pour the thick coconut milk, bring to a boil once again. Remove from heat.
- Serve with fried onions and pickles or pickled complement according to taste.
2 kg of mixed mutton bones (ribs, lemusir, brisket, thighs)
4 ltr water
5 tablespoons vegetable oil.
1 pc onion, sliced thin.
Lbr 4 lime leaves
2 bay leaves
2 stalk lemongrass, crushed
5 cm cinnamon
4 cloves btr.
250ml thick coconut milk
puree:
3 tbsp coriander
1 rounded tablespoon pepper
1 tsp white cumin
1 tsp kelabet
5 green cardamom btr
5 btr garlic
10 pcs of red onion
3 cm ginger
5 cm galangal
3 cm turmeric
1 / 8 bj nutmeg
How to make:
- Boil water, put goat meat, let it boil again, put lime leaves, bay leaves, cinnamon, and cloves.
- Heat the vegetable oil in a skillet, fry until fragrant lemongrass enter a minute, put onion, saute until wilted, put spices, saute continue hinnga fragrant and ripe, put a little gravy, stir. Pour the seasonings into the meat frying, simmer until meat is tender.
- Pour the thick coconut milk, bring to a boil once again. Remove from heat.
- Serve with fried onions and pickles or pickled complement according to taste.
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