Ingredients
300g high grade flour
25g yeast
1 teaspoon salt
1 standard cup lukewarm water
1 teaspoon sugar
1 teaspoon olive oil
Method
Pour the flour on to the bench in a heap, make a hollow centre to form the “well” and add a level teaspoon of salt, sugar and olive oil. Crumble the yeast into a small cup of lukewarm water, pour it into the well a little at a time and start mixing. At the start the dough will be soft and sticky, but it will become stiffer and more elastic as you knead it.
Thump the dough hard against the table and press your wrists against it to make it smooth and even. When you have repeated this procedure many times, you will find that the dough comes away from your hands and the bench easily and now forms a ball. Cut a cross on the top and leave to rise in a warm corner of the bench covered with a clean tea towel.
Leave for about two hours, during which time the dough will double in size. At this point, after rising, the dough may be kneaded again for a few minutes and used immediately or frozen.
Wednesday 30 June 2010
Monday 28 June 2010
Israeli cuisine - hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Total Time: 10 minutes
Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Africa cuisine - Fufu
What you need
* two cups instant mashed potatoes
* two cups Bisquick
* two cups cassava flour or tapioca (tapioca is made from cassava tubers)
What you do
* Bring six cups of water to a boil in a large pot. Combine at least two of the three ingredients and add to the boiling water. Use a strong wooden spoon to stir constantly for 10-15 minutes. You may need two people: one to hold the pot and one to stir. If the fufu seems thinner than mashed potatoes, add more of the dry ingredients. The fufu should be very thick but must be stirred constantly to avoid lumping and burning.
* Shape the fufu into balls (this can be done by putting a cup of fufu into a bowl with a few spoonfuls of warm water and shaking the bowl back and forth until the fufu shapes itself into a ball). Serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce
* two cups instant mashed potatoes
* two cups Bisquick
* two cups cassava flour or tapioca (tapioca is made from cassava tubers)
What you do
* Bring six cups of water to a boil in a large pot. Combine at least two of the three ingredients and add to the boiling water. Use a strong wooden spoon to stir constantly for 10-15 minutes. You may need two people: one to hold the pot and one to stir. If the fufu seems thinner than mashed potatoes, add more of the dry ingredients. The fufu should be very thick but must be stirred constantly to avoid lumping and burning.
* Shape the fufu into balls (this can be done by putting a cup of fufu into a bowl with a few spoonfuls of warm water and shaking the bowl back and forth until the fufu shapes itself into a ball). Serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce
Cameroonian cuisine - Ndolé
INGREDIENTS:
Kale or Turnip Greens (10 quarts when still raw) Raw,
Skinless peanuts (2-4 cups)
Tomatoes (6)
Garlic (4-7 cloves)
White Pepper (35 peppercorns)
Leek (1)
Onion (1.5)
Bouillon Cubes (3)
Salt (to taste)
Hot Peppers (Scotch Bonnets, if possible)
Fresh Celery Leaves and Parsley (to taste)
Meat (2 pounds) or Fish (Cameroonians often use Cod)
Vegetable Oil
Clean the greens, removing the stems, and cut into small pieces.
Soak the peanuts in plain water for 30-45 minutes. While they are soaking, cut the meat into pieces, and boil with 1/2 onion and a small quantity of salt, until well cooked. Note that once the meat is cooked, you will drain it and save the stock. Blend the tomatoes and 1/2 leek (the white part). Cut 1/2 onion, a bit of parsley, and a bit of celery leaves into small pieces. In your food processor, grind the other 1/2 leek, white pepper, hot pepper, ginger, and garlic. Now, drain the peanuts and puree in a blender with 1/2 onion and just enough water for the blending.
Heat oil until very hot, and add the sliced 1/2 onion, parsley and celery leaves. After a couple of minutes, add the blended tomato mix. Let this cook for several minutes, and then add the meat. Now, take half of the ingredients that you ground in the food processor, and add to the sauce, along with some of the meat stock. Let this cook for 5 to 10 minutes, stirring periodically, and then add the blended peanut mixture, along with a bit of salt and the cubes.
A note on the blended peanuts -- you want the peanuts to be noticeable in, but not dominate the sauce, so experiment with the quantity that seems appealing.
Add a small amount of meat stock (or plain water if the stock is insufficient) and the greens. Let this cook for a few minutes, and then add more water as needed, and the rest of the ground ingredients. Add salt to taste, and stir with regularity so that the sauce doesn't burn. I recommend a medium heat. As with many sauces in Cameroon, Ndole is thick and not watery. Let the sauce cook another 5 to 10 minutes, again stirring.
Kale or Turnip Greens (10 quarts when still raw) Raw,
Skinless peanuts (2-4 cups)
Tomatoes (6)
Garlic (4-7 cloves)
White Pepper (35 peppercorns)
Leek (1)
Onion (1.5)
Bouillon Cubes (3)
Salt (to taste)
Hot Peppers (Scotch Bonnets, if possible)
Fresh Celery Leaves and Parsley (to taste)
Meat (2 pounds) or Fish (Cameroonians often use Cod)
Vegetable Oil
Clean the greens, removing the stems, and cut into small pieces.
Soak the peanuts in plain water for 30-45 minutes. While they are soaking, cut the meat into pieces, and boil with 1/2 onion and a small quantity of salt, until well cooked. Note that once the meat is cooked, you will drain it and save the stock. Blend the tomatoes and 1/2 leek (the white part). Cut 1/2 onion, a bit of parsley, and a bit of celery leaves into small pieces. In your food processor, grind the other 1/2 leek, white pepper, hot pepper, ginger, and garlic. Now, drain the peanuts and puree in a blender with 1/2 onion and just enough water for the blending.
Heat oil until very hot, and add the sliced 1/2 onion, parsley and celery leaves. After a couple of minutes, add the blended tomato mix. Let this cook for several minutes, and then add the meat. Now, take half of the ingredients that you ground in the food processor, and add to the sauce, along with some of the meat stock. Let this cook for 5 to 10 minutes, stirring periodically, and then add the blended peanut mixture, along with a bit of salt and the cubes.
A note on the blended peanuts -- you want the peanuts to be noticeable in, but not dominate the sauce, so experiment with the quantity that seems appealing.
Add a small amount of meat stock (or plain water if the stock is insufficient) and the greens. Let this cook for a few minutes, and then add more water as needed, and the rest of the ground ingredients. Add salt to taste, and stir with regularity so that the sauce doesn't burn. I recommend a medium heat. As with many sauces in Cameroon, Ndole is thick and not watery. Let the sauce cook another 5 to 10 minutes, again stirring.
Sunday 27 June 2010
Iraqi cuisine - Tabbouleh
Ingredients
* 1 cup bulgur
* 1 2/3 cups boiling water
* 1/3 cup olive oil
* 1/3 cup lemon juice
* 1 cup chopped green onions
* 1 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 3 tomatoes, chopped
* 1 cucumber - peeled, seeded and chopped
* 1 teaspoon salt
* ground black pepper to taste
Directions
1. Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
* 1 cup bulgur
* 1 2/3 cups boiling water
* 1/3 cup olive oil
* 1/3 cup lemon juice
* 1 cup chopped green onions
* 1 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 3 tomatoes, chopped
* 1 cucumber - peeled, seeded and chopped
* 1 teaspoon salt
* ground black pepper to taste
Directions
1. Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
some people say, its KFC recipe :D
Ingredients Required
2-3 pounds of chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
1 cup milk
1 egg beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt (for recipe)
1 teaspoon black pepper
Soybean Oil (do not substitute) for frying
Instructions
1. Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
2. Beat egg and mix with milk in a bowl. Add and mix flour, Accent, salt, and pepper in a separate bowl.
3. Preheat deep fryer to 350F, or place 3/4 inch oil in a skillet set on medium.
4. Remove and dry chicken using paper towels.
5. Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
6. KFC uses pressure cookers to fry chicken, which I don't recommend you do at home. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 - 30 minutes.
7. Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
8. When done, allow chicken pieces drain on paper towels.
2-3 pounds of chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
1 cup milk
1 egg beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt (for recipe)
1 teaspoon black pepper
Soybean Oil (do not substitute) for frying
Instructions
1. Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
2. Beat egg and mix with milk in a bowl. Add and mix flour, Accent, salt, and pepper in a separate bowl.
3. Preheat deep fryer to 350F, or place 3/4 inch oil in a skillet set on medium.
4. Remove and dry chicken using paper towels.
5. Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
6. KFC uses pressure cookers to fry chicken, which I don't recommend you do at home. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 - 30 minutes.
7. Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
8. When done, allow chicken pieces drain on paper towels.
Deep-fried Kamaboko Sandwich
Ingredients: (Serves 4)
* 2 pieces Kamaboko (steamed fish cake on wooden strip)
* 20g dried shrimp, soaked in sake until slightly soft, and minced
* 1 piece ginger root, grated
* 200g ground pork
* 30g miso paste
* Flour for coating
* 1 egg, lightly beaten
* Bread crumbs for coating
* Oil for deep-frying
* Ponzu (commercially blended dipping sauce of soy sauce, vinegar and citrus juice)
* Sesame oil
* Ichimi-togarashi (hot red pepper powder)
* 1/3 daikon (Japanese radish), grated
* 1 stalk green onion, cut into thin rings
Procedure:
1. Make a slightly diagonal shallow cut across the bottom of the Kamaboko at 3mm and cut off at 6 mm so that each slice has a shallow cut at the center.
2. Put the ground pork, dried shrimp, ginger root and miso paste in a mixing bowl and knead well.
3. Dust the Kamaboko slices with the flour and stuff a small amount of pork mixture in each cut.
4. Dip the Kamaboko sandwiches first in the beaten egg and then in bread crumbs. Deep-fry at 175 degrees until light brown.
5. Arrange on a serving plate. Drop a little sesame oil in the ponzu and divide into small dipping bowls. Serve with the ichimi-togarashi, grated daikon and green onion. Individuals mix with the dipping sauce to taste.
Russian cuisine - piroshki
Ingredients
* 1 1/2 pounds ground beef
* 1 onion, finely chopped
* 1 teaspoon salt
* ground black pepper to taste
* dried dill weed to taste
*
* 1 (.25 ounce) package active dry yeast
* 1/4 cup warm water
* 1 cup milk
* 3 eggs
* 1/2 cup vegetable oil
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 4 cups all-purpose flour
* 3 cups oil for frying
Directions
1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
* 1 1/2 pounds ground beef
* 1 onion, finely chopped
* 1 teaspoon salt
* ground black pepper to taste
* dried dill weed to taste
*
* 1 (.25 ounce) package active dry yeast
* 1/4 cup warm water
* 1 cup milk
* 3 eggs
* 1/2 cup vegetable oil
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 4 cups all-purpose flour
* 3 cups oil for frying
Directions
1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Russian cuisine - zakuski
PREP AND COOK TIME: About 1 hour
NOTES: Spring onions are freshly dug, small-bulbed onions with green stems still attached. They make for tender, mild pickled onions. Look for them in good produce markets or at farmers' markets. If they are unavailable, use pearl onions. You can make the onions up to 2 days ahead; cool, cover, and chill with liquid. Strain and bring to room temperature before serving.
MAKES: 10 to 12 servings as part of an appetizer menu
1 1/2 cups distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
8 whole doves
1 teaspoon hot chili flakes
1 dried bay leaf
12 ounces spring or pearl onions (about 30,
1 to 1 1/2 in. wide; trim any greens before
weighing), rinsed (see notes)
1. In a 1 1/2 to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.
NOTES: Spring onions are freshly dug, small-bulbed onions with green stems still attached. They make for tender, mild pickled onions. Look for them in good produce markets or at farmers' markets. If they are unavailable, use pearl onions. You can make the onions up to 2 days ahead; cool, cover, and chill with liquid. Strain and bring to room temperature before serving.
MAKES: 10 to 12 servings as part of an appetizer menu
1 1/2 cups distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
8 whole doves
1 teaspoon hot chili flakes
1 dried bay leaf
12 ounces spring or pearl onions (about 30,
1 to 1 1/2 in. wide; trim any greens before
weighing), rinsed (see notes)
1. In a 1 1/2 to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.
Russian cuisine - shchi
For the Stock
* Beef bones -- 3 pounds
* Beef brisket -- 2 pounds
* Onions, chopped -- 2
* Carrot, chopped -- 1
* Celery -- 2 stalks
* Parsley -- 2 or 3 sprigs
* Salt -- 1 tablespoon
* Peppercorns -- 8 to 10
* Bay leaf -- 2 or 3
* Water -- 4 quarts
For the Soup
* Butter or oil -- 3 tablespoons
* Onions, thinly sliced -- 2
* Cabbage, quartered, cored and shredded -- 1 large head
* Potatoes, peeled and diced -- 1 pound
* Tomatoes, peeled, seeded and chopped -- 2 cups
* Salt and pepper -- to taste
Method
1. Add all the stock ingredients to a large, heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer slowly for 3 or 4 hours. Skim and discard any scum that floats to the surface.
2. Remove the brisket from the pot and set it aside to cool. Strain the stock through a fine sieve and discard the bones and vegetables. When the brisket is cool enough to handle, cut it into bite-sized chunks. Set the brisket and stock aside.
3. Clean the pot and return it to the stovetop. Heat the oil over medium-high flame. Add the onions and saute for 3 or 4 minutes, or until they are wilted. Add the shredded cabbage and saute for another 4 or 5 minutes until it is also cooked down and wilted.
4. Add the reserved brisket and stock back to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for about 20 minutes. Add the potatoes, tomatoes, salt and pepper and simmer for another 20 minutes.
5. Adjust seasoning to taste and serve in bowls, accompanied by slices of hearty rye bread. Garnish with a large dollop of sour cream and some chopped fresh dill.
Variations
* Shchi Kisliye (Sour cabbage soup): Substitute 1 pound of fresh, drained sauerkraut for the cabbage. Rinse the sauerkraut with cool water and squeeze dry before adding it to the pot. You can also try half fresh cabbage and half sauerkraut.
* Shchi Vegetarianskiye (Vegetarian cabbage soup): Use vegetable stock in place of the beef stock and eliminate the brisket.
* Other Additions: Saute some minced garlic or some sliced mushrooms along with the onions. Stir in a tablespoon or two or tomato paste when you add the stock. Add some peeled and diced celery root, parsley root, carrots, parsnips or turnips when you add the potatoes.
* Beef bones -- 3 pounds
* Beef brisket -- 2 pounds
* Onions, chopped -- 2
* Carrot, chopped -- 1
* Celery -- 2 stalks
* Parsley -- 2 or 3 sprigs
* Salt -- 1 tablespoon
* Peppercorns -- 8 to 10
* Bay leaf -- 2 or 3
* Water -- 4 quarts
For the Soup
* Butter or oil -- 3 tablespoons
* Onions, thinly sliced -- 2
* Cabbage, quartered, cored and shredded -- 1 large head
* Potatoes, peeled and diced -- 1 pound
* Tomatoes, peeled, seeded and chopped -- 2 cups
* Salt and pepper -- to taste
Method
1. Add all the stock ingredients to a large, heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer slowly for 3 or 4 hours. Skim and discard any scum that floats to the surface.
2. Remove the brisket from the pot and set it aside to cool. Strain the stock through a fine sieve and discard the bones and vegetables. When the brisket is cool enough to handle, cut it into bite-sized chunks. Set the brisket and stock aside.
3. Clean the pot and return it to the stovetop. Heat the oil over medium-high flame. Add the onions and saute for 3 or 4 minutes, or until they are wilted. Add the shredded cabbage and saute for another 4 or 5 minutes until it is also cooked down and wilted.
4. Add the reserved brisket and stock back to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for about 20 minutes. Add the potatoes, tomatoes, salt and pepper and simmer for another 20 minutes.
5. Adjust seasoning to taste and serve in bowls, accompanied by slices of hearty rye bread. Garnish with a large dollop of sour cream and some chopped fresh dill.
Variations
* Shchi Kisliye (Sour cabbage soup): Substitute 1 pound of fresh, drained sauerkraut for the cabbage. Rinse the sauerkraut with cool water and squeeze dry before adding it to the pot. You can also try half fresh cabbage and half sauerkraut.
* Shchi Vegetarianskiye (Vegetarian cabbage soup): Use vegetable stock in place of the beef stock and eliminate the brisket.
* Other Additions: Saute some minced garlic or some sliced mushrooms along with the onions. Stir in a tablespoon or two or tomato paste when you add the stock. Add some peeled and diced celery root, parsley root, carrots, parsnips or turnips when you add the potatoes.
Russian cuisine - Chicken Lapsha
* chicken leg & 1 chicken wing
* 3 midsize potatoes
* 2 carrots (1 really small)
* 2 onions (1 really small)
* Dill, parsley, laurel leaf, black pepper
* 1 egg
* Flour
* Water
Cooking
Lapsha is Russian for noodles. Traditionally, the noodles are cooked right before adding them to the soup. And to prepare the real famous Russian lapsha, you have to do it yourself – supermarket macaroni won't give THE taste.
For noodles: mix 1 egg with a cup of flour, add as much warm water as needed to get a tough elastic dough. Roll it into a thin sheet, no more than 2 millimetres thick. Spread some flower on it, roll it up loosely and cut it into short pieces. Then spread the lapsha on the cooking board covered with a little flour to dry for about 30 minutes.
Now cook the chicken broth. You need to cook it with a small carrot and a small onion, and when the broth is done, just throw these veggies away, this gives the broth clarity and sweet taste. Cut the meat off the bones, put it back into the broth, add chopped carrots, wait for the soup to boil and in 5 minutes add finely chopped potatoes and onions. In 5 more minutes – lapsha and spice. It will take 5-7 minutes more to cook.
* 3 midsize potatoes
* 2 carrots (1 really small)
* 2 onions (1 really small)
* Dill, parsley, laurel leaf, black pepper
* 1 egg
* Flour
* Water
Cooking
Lapsha is Russian for noodles. Traditionally, the noodles are cooked right before adding them to the soup. And to prepare the real famous Russian lapsha, you have to do it yourself – supermarket macaroni won't give THE taste.
For noodles: mix 1 egg with a cup of flour, add as much warm water as needed to get a tough elastic dough. Roll it into a thin sheet, no more than 2 millimetres thick. Spread some flower on it, roll it up loosely and cut it into short pieces. Then spread the lapsha on the cooking board covered with a little flour to dry for about 30 minutes.
Now cook the chicken broth. You need to cook it with a small carrot and a small onion, and when the broth is done, just throw these veggies away, this gives the broth clarity and sweet taste. Cut the meat off the bones, put it back into the broth, add chopped carrots, wait for the soup to boil and in 5 minutes add finely chopped potatoes and onions. In 5 more minutes – lapsha and spice. It will take 5-7 minutes more to cook.
Dutch cuisine - Kerststol
Ingredients:
* 2 cups raisins (250 g)
* 1 cup dried cranberries (150 g)
* 4 tbsp orange liqueur
* A pack of white bread mix
* 2/3 cup warm water (150 ml)
* 2/3 cup warm milk (150 ml)
* 1 1/2 tbsp butter (25 g)
* 2 tbsp sugar
* 1 tsp vanilla extract
* 1/2 tsp cinnamon
* 1 tsp orange zest
* 1/3 cup chopped candied orange peel (50 g)
* 1/3 cup chopped walnuts (50 g)
* 1/3 cup chopped hazelnuts (50 g)
* 1 cup (tightly packed) 'spijs'/almond paste (200 g)
* 1 tbsp melted butter
* Icing sugar, to sift on top
Preparation:
Soak the raisins and cranberries in the orange liqueur overnight. In a large mixing bowl, add the water, milk, butter, sugar, vanilla extract, cinnamon and orange zest to the white bread mix. Knead for a few minutes (you can do this in a mixer with a dough attachment) until the dough forms a ball. Cover the bowl with plastic wrap and rest for 10 minutes in a warmish place. Add the chopped candied orange peel, nuts and the (drained) soaked fruits to the dough. Knead again.
Roll the almond paste into a log of approximately 10 inches (26 cm). I find it easiest to roll it into a sausage shape in plastic wrap and then it in the fridge while the dough is rising.
Line a baking sheet with parchment paper and sprinkle with some flour. Place the dough on the parchment paper and form an oval shape of approximately 8 inches by 12 inches (20 x 30 cm). Place the almond paste roll lengthways down the center of the dough. Fold the dough over the almond paste lengthways, and gently pinch to seal. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes.
Meanwhile, preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius). Brush the top of the bread with water and bake for approximately 45 minutes until brown. Allow to cool on a wire rack and brush with the melted butter. Dust with icing sugar before serving the bread in thick slices, slathered with real butter.
* 2 cups raisins (250 g)
* 1 cup dried cranberries (150 g)
* 4 tbsp orange liqueur
* A pack of white bread mix
* 2/3 cup warm water (150 ml)
* 2/3 cup warm milk (150 ml)
* 1 1/2 tbsp butter (25 g)
* 2 tbsp sugar
* 1 tsp vanilla extract
* 1/2 tsp cinnamon
* 1 tsp orange zest
* 1/3 cup chopped candied orange peel (50 g)
* 1/3 cup chopped walnuts (50 g)
* 1/3 cup chopped hazelnuts (50 g)
* 1 cup (tightly packed) 'spijs'/almond paste (200 g)
* 1 tbsp melted butter
* Icing sugar, to sift on top
Preparation:
Soak the raisins and cranberries in the orange liqueur overnight. In a large mixing bowl, add the water, milk, butter, sugar, vanilla extract, cinnamon and orange zest to the white bread mix. Knead for a few minutes (you can do this in a mixer with a dough attachment) until the dough forms a ball. Cover the bowl with plastic wrap and rest for 10 minutes in a warmish place. Add the chopped candied orange peel, nuts and the (drained) soaked fruits to the dough. Knead again.
Roll the almond paste into a log of approximately 10 inches (26 cm). I find it easiest to roll it into a sausage shape in plastic wrap and then it in the fridge while the dough is rising.
Line a baking sheet with parchment paper and sprinkle with some flour. Place the dough on the parchment paper and form an oval shape of approximately 8 inches by 12 inches (20 x 30 cm). Place the almond paste roll lengthways down the center of the dough. Fold the dough over the almond paste lengthways, and gently pinch to seal. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes.
Meanwhile, preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius). Brush the top of the bread with water and bake for approximately 45 minutes until brown. Allow to cool on a wire rack and brush with the melted butter. Dust with icing sugar before serving the bread in thick slices, slathered with real butter.
Dutch cuisine - speculaas
Ingredients:
* 1 3/4 cups self-rising flour (200 g)
* 1/2 cup dark brown sugar (100 g)
* 7 tbsp butter (100 g)
* 2-3 tbsp milk
* 3 tsp speculaaskruiden or pumpkin pie spice
* 1/2 tsp baking soda
* The finely grated zest of half an orange
* A sprinkling of extra flour to dust the work surface.
* --------
* OPTIONAL
* 1 egg white, beaten
* Extra brown sugar
* Flaked almonds
Preparation:
Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius). Grease a baking sheet. Mix together all the ingredients in a large bowl and knead. You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.
Flour your work surface and press your dough into an even, flat layer. Using a cookie cutter, cut shapes from the dough and place on the greased baking sheet. Brush with egg white and sprinkle some brown sugar and flaked almonds on top of each cookie. Bake for about 25 minutes, or until you can see that the almonds are caramelizing and the cookies are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.
Makes about 2 dozen speculaas cookies.
* 1 3/4 cups self-rising flour (200 g)
* 1/2 cup dark brown sugar (100 g)
* 7 tbsp butter (100 g)
* 2-3 tbsp milk
* 3 tsp speculaaskruiden or pumpkin pie spice
* 1/2 tsp baking soda
* The finely grated zest of half an orange
* A sprinkling of extra flour to dust the work surface.
* --------
* OPTIONAL
* 1 egg white, beaten
* Extra brown sugar
* Flaked almonds
Preparation:
Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius). Grease a baking sheet. Mix together all the ingredients in a large bowl and knead. You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.
Flour your work surface and press your dough into an even, flat layer. Using a cookie cutter, cut shapes from the dough and place on the greased baking sheet. Brush with egg white and sprinkle some brown sugar and flaked almonds on top of each cookie. Bake for about 25 minutes, or until you can see that the almonds are caramelizing and the cookies are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.
Makes about 2 dozen speculaas cookies.
Dutch cuisine - frikandel
Ingredients:
• 1 pound of minced beef
• ½ onion
• 3 cloves of garlic
• 1 egg
• 1 big boiled potato
• about ½ tsp salt
• about ½ tsp nutmeg
• ground pepper
• some chopped parsley (optional)
• oil or margarine
Prep:
- Slice onion and garlic as fine as possible.
- Mash the boiled potato roughly
- Mix all ingredients well
- Shape meatballs to about 5 cm round. To get smooth meatballs, wet your hands regularly with water.
Put the balls on a plate, cover them with foil and let them stiffen in the fridge for at least half an hour. This keeps them from breaking while frying.
Put the fat in the pan, heat it and fry the balls quickly until brown all around. Turn them carefully using two spoons.
Now turn the heat to low, cook the balls until done for 20-30 minutes. Keep turning from time to time.
Take the meatballs out of the pan and dry them on a sheet of kitchen roll for a minute.
Garnish if wanted with chopped parsley.
• 1 pound of minced beef
• ½ onion
• 3 cloves of garlic
• 1 egg
• 1 big boiled potato
• about ½ tsp salt
• about ½ tsp nutmeg
• ground pepper
• some chopped parsley (optional)
• oil or margarine
Prep:
- Slice onion and garlic as fine as possible.
- Mash the boiled potato roughly
- Mix all ingredients well
- Shape meatballs to about 5 cm round. To get smooth meatballs, wet your hands regularly with water.
Put the balls on a plate, cover them with foil and let them stiffen in the fridge for at least half an hour. This keeps them from breaking while frying.
Put the fat in the pan, heat it and fry the balls quickly until brown all around. Turn them carefully using two spoons.
Now turn the heat to low, cook the balls until done for 20-30 minutes. Keep turning from time to time.
Take the meatballs out of the pan and dry them on a sheet of kitchen roll for a minute.
Garnish if wanted with chopped parsley.
Dutch cuisine - Hutspot
2/3 lb. Onions
4 lb. Potatoes
2 lb. Carrots
Milk
4 tbsp. butter or margarine1
Salt
Pepper
how to make :
Scrub and mince carrots. Peel, wash and slice onions and add them together with peeled and cut potatoes and carrots. Boil until done (approx. 30 minutes). Mash all the vegetables and add butter or margarine and pepper and salt. If too thick, add some milk. This dish is eaten as a main meal and the above amounts will serve four. Suggested meat with this dish is pork chops (center cut) fried in very hot margarine, which will create wonderful brown gravy.
4 lb. Potatoes
2 lb. Carrots
Milk
4 tbsp. butter or margarine1
Salt
Pepper
how to make :
Scrub and mince carrots. Peel, wash and slice onions and add them together with peeled and cut potatoes and carrots. Boil until done (approx. 30 minutes). Mash all the vegetables and add butter or margarine and pepper and salt. If too thick, add some milk. This dish is eaten as a main meal and the above amounts will serve four. Suggested meat with this dish is pork chops (center cut) fried in very hot margarine, which will create wonderful brown gravy.
Tom yam soup - Thai recipe
500 g Raw shrimps
1 tablespoon Cooking oil
2 liters Water
2 tablespoons Curry paste
2 tablespoons Tamarind concentrate
2 teaspoons Ground turmeric
1 teaspoon Red chili, chopped
4-8 Kaffir lime leaves, whole or shredded
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Soft brown sugar
1/4 cup Fresh coriander leaves
Method :
*
Peel and devein the shrimps leaving only the tail intact.
*
Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
*
Add 1 cup of the water and the curry paste to the pan.
*
Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.
*
Return the drained stock to the pan.
*
Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
*
Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
*
Add the fish sauce, lime juice, sugar and stir to combine.
*
Serve immediately and sprinkled with coriander leaves.
1 tablespoon Cooking oil
2 liters Water
2 tablespoons Curry paste
2 tablespoons Tamarind concentrate
2 teaspoons Ground turmeric
1 teaspoon Red chili, chopped
4-8 Kaffir lime leaves, whole or shredded
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Soft brown sugar
1/4 cup Fresh coriander leaves
Method :
*
Peel and devein the shrimps leaving only the tail intact.
*
Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
*
Add 1 cup of the water and the curry paste to the pan.
*
Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.
*
Return the drained stock to the pan.
*
Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
*
Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
*
Add the fish sauce, lime juice, sugar and stir to combine.
*
Serve immediately and sprinkled with coriander leaves.
Gai Pad Khing - Thai recipe
Ingredients
3 tablespoons of vegetable oil
2 tablespoons chopped garlic
1/2 cup chicken, cut into bite-sized pieces (more chicken if you prefer)
1/2 cup fresh mushroom, sliced
1/2 cup dried shiitake mushroom
3/4 cup baby ginger, strips
1-2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Golden Mountain sauce
1/2 cup chicken stock
a pinch of sugar
1/2 medium yellow onion, sliced
2-3 Thai chile peppers, sliced (optional: we prefer 1/4 cup jalapeno peppers)
1/4 cup green onion, cut into 1" pieces
Method
Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice (see video below).
Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until it's cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.
Thursday 24 June 2010
PADANG Cooking Recipes
Chicken Rendang
Material:
1 ½ pounds of chicken, not too young
12 cups coconut milk from coconuts 3
2 seed kandis acid
1 stick lemongrass, crushed
1 turmeric leaf sheet
2 kaffir lime leaves
Salt to taste
Refined:
1 ounce red pepper
15 pieces red onion
6 cloves garlic
5 candlenut
2 cm ginger
3 cm laos (which it does not need to be mashed, just in keprak only)
Method:
~ Chicken cut into pieces. Except for the back, other parts
should be wound around with cotton in order not be separated meat
when cooked.
~ In the pan: boil coconut milk with spices mashed-leaf plus
kandis leaves and tamarind.
~ Stir until thickened to santannya not broken. When it began
inputs of oil out pieces of chicken.
~ Stir and continue cooking over medium heat. If you want to be discolored, lower
fire.
2. Banak curry (Brain)
Material:
A piece of cow or buffalo brain
10 leaves mangkokan (footprint closet)
1 stalk lemongrass
1 turmeric leaf sheet
Two pieces of acid kandis
2 kaffir lime leaves
750 cc coconut milk from a coconut
Refined:
15 curly red chilies
12 spring onions
3 cm turmeric
2 cm ginger
2 cm galangal
Method:
~ Rajang mangkokan leaves smooth, then knead
with 1 tablespoon salt. Leave it for minutes, then wash out,
drain.
~ Boil water, put the brain into it for 5 minutes,
and lift. Dispose of the epidermis and blood veins.
After the clean-cut into dice.
~ Combine the coconut milk with spices, cook until
boil while stirring occasionally.
~ Enter mangkokan leaves. Allow a minute until the leaves
wilt, a new brain input. Once again boiling coconut milk
newly appointed and serving.
3. Goulash Tunjang
Materials:
1 fruit foot cow / buffalo
4 cups coconut milk from a coconut
1 turmeric leaf sheet
2 kaffir lime leaves lmbar
Two sour fruit kandis
1 stalk lemongrass
Refined:
1 ounce red pepper
10 pieces red onion
5 cloves garlic
6 candlenut
1 cm turmeric
2 cm galangal
salt to taste
Method:
~ Clean cow leg, cut into pieces, and simmer until tender.
~ Remove the bones and cut into pieces such kikil.
~ Boil coconut milk with other spices, input
kikil pieces and cook until milk thickens and
out of oil.
4. Curried Tuna Fish briny
Ingredients:
I kg swordfish
2 pieces of orange juice, water grab
750 cc coconut milk from 1 ½ coconut
10 red chilies, halved, seeded
8 pieces red onion, thinly sliced
3 cloves garlic, sliced
2 stalks lemongrass, crushed
2 bay leaves
2 kaffir lime leaves
10 star fruit vegetables (can be replaced with green tomatoes)
30 basil leaves (can be replaced with basil leaves)
Refined:
2 cm ginger
3 cm turmeric
2 cm galangal (just dimemarkan)
Salt to taste
How to Make:
~ Siangi fish, and then cut according to taste. Marinate with
lime juice and salt, set aside temporarily.
~ In a saucepan, except the leatherback vegetables and sweet basil leaves, mix
together all the spices, cook until boiling coconut milk (do not forget
flip-flops that do not break the coconut milk)
~ Enter the pieces of fish and vegetables star fruit. Wait until the boiling
Again, the new input basil leaves.
~ Reduce heat, and cook until slightly oily santannya, lift.
5. Curried Asplenium (fern)
Ingredients:
½ kg young frond sudh weeded
750 cc of liquid milk from coconuts 2 ½
200 gr shrimp, peeled
1 stalk lemongrass, crushed
2 cm galangal, smashed
Three fruit acids kandis
30 basil leaves or basil leaves
Refined:
1 ounce red pepper
10 pieces red onion
3 cloves garlic
2 cm turmeric
2 cm ginger
salt to taste
Method:
~ Wash fern that has been weeded and drain.
~ Boil coconut milk with all of the following seasoning shrimp,
coconut milk and stir so that is not broken.
~ Enter the fern leaves, wait a boil once again, the input
thick coconut milk. Continue to cook until the coconut oily, lift.
Note: Shrimp can also be replaced with salted fish or anchovy jambal.
Material:
1 ½ pounds of chicken, not too young
12 cups coconut milk from coconuts 3
2 seed kandis acid
1 stick lemongrass, crushed
1 turmeric leaf sheet
2 kaffir lime leaves
Salt to taste
Refined:
1 ounce red pepper
15 pieces red onion
6 cloves garlic
5 candlenut
2 cm ginger
3 cm laos (which it does not need to be mashed, just in keprak only)
Method:
~ Chicken cut into pieces. Except for the back, other parts
should be wound around with cotton in order not be separated meat
when cooked.
~ In the pan: boil coconut milk with spices mashed-leaf plus
kandis leaves and tamarind.
~ Stir until thickened to santannya not broken. When it began
inputs of oil out pieces of chicken.
~ Stir and continue cooking over medium heat. If you want to be discolored, lower
fire.
2. Banak curry (Brain)
Material:
A piece of cow or buffalo brain
10 leaves mangkokan (footprint closet)
1 stalk lemongrass
1 turmeric leaf sheet
Two pieces of acid kandis
2 kaffir lime leaves
750 cc coconut milk from a coconut
Refined:
15 curly red chilies
12 spring onions
3 cm turmeric
2 cm ginger
2 cm galangal
Method:
~ Rajang mangkokan leaves smooth, then knead
with 1 tablespoon salt. Leave it for minutes, then wash out,
drain.
~ Boil water, put the brain into it for 5 minutes,
and lift. Dispose of the epidermis and blood veins.
After the clean-cut into dice.
~ Combine the coconut milk with spices, cook until
boil while stirring occasionally.
~ Enter mangkokan leaves. Allow a minute until the leaves
wilt, a new brain input. Once again boiling coconut milk
newly appointed and serving.
3. Goulash Tunjang
Materials:
1 fruit foot cow / buffalo
4 cups coconut milk from a coconut
1 turmeric leaf sheet
2 kaffir lime leaves lmbar
Two sour fruit kandis
1 stalk lemongrass
Refined:
1 ounce red pepper
10 pieces red onion
5 cloves garlic
6 candlenut
1 cm turmeric
2 cm galangal
salt to taste
Method:
~ Clean cow leg, cut into pieces, and simmer until tender.
~ Remove the bones and cut into pieces such kikil.
~ Boil coconut milk with other spices, input
kikil pieces and cook until milk thickens and
out of oil.
4. Curried Tuna Fish briny
Ingredients:
I kg swordfish
2 pieces of orange juice, water grab
750 cc coconut milk from 1 ½ coconut
10 red chilies, halved, seeded
8 pieces red onion, thinly sliced
3 cloves garlic, sliced
2 stalks lemongrass, crushed
2 bay leaves
2 kaffir lime leaves
10 star fruit vegetables (can be replaced with green tomatoes)
30 basil leaves (can be replaced with basil leaves)
Refined:
2 cm ginger
3 cm turmeric
2 cm galangal (just dimemarkan)
Salt to taste
How to Make:
~ Siangi fish, and then cut according to taste. Marinate with
lime juice and salt, set aside temporarily.
~ In a saucepan, except the leatherback vegetables and sweet basil leaves, mix
together all the spices, cook until boiling coconut milk (do not forget
flip-flops that do not break the coconut milk)
~ Enter the pieces of fish and vegetables star fruit. Wait until the boiling
Again, the new input basil leaves.
~ Reduce heat, and cook until slightly oily santannya, lift.
5. Curried Asplenium (fern)
Ingredients:
½ kg young frond sudh weeded
750 cc of liquid milk from coconuts 2 ½
200 gr shrimp, peeled
1 stalk lemongrass, crushed
2 cm galangal, smashed
Three fruit acids kandis
30 basil leaves or basil leaves
Refined:
1 ounce red pepper
10 pieces red onion
3 cloves garlic
2 cm turmeric
2 cm ginger
salt to taste
Method:
~ Wash fern that has been weeded and drain.
~ Boil coconut milk with all of the following seasoning shrimp,
coconut milk and stir so that is not broken.
~ Enter the fern leaves, wait a boil once again, the input
thick coconut milk. Continue to cook until the coconut oily, lift.
Note: Shrimp can also be replaced with salted fish or anchovy jambal.
Finnish cuisine - Taytetty Hauki or Tai Kuha
One pike (1 to 1-1/2 kg)
1-1/2 tsp salt
Stuffing:
1/2 cup (1 dl) raw rice
2 hard-boiled eggs
Cream
Salt, whitepepper
On top:
Melted butter
Dried breadcrumbs
1. Scale and clean the fish. Leave the head on.
2. Rub the fish, inside and out, with salt. Allow the fish to stand for and hour or so.
3. Cook the rice in salted water. Drain if necessary.
4. Dice the hard-boiled eggs and add the rice and a little cream. Season to taste.
5. Place the pike on a greased ovenproof dish and stuff with the rice and egg mixture. 6. Brush the fish on both sides with melted butter and sprinkle with breadcrumbs.
7. Bake at 425 degrees F (225 degrees C) until the fish is slightly browned. Reduce the temperature to 350 degrees—400 degrees F (180 degrees 200 degrees C). Add some water and cream to the pan. Baste the fish with the mixture occasionally.
8. When the fish is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes, depending on the size of the fish.
1-1/2 tsp salt
Stuffing:
1/2 cup (1 dl) raw rice
2 hard-boiled eggs
Cream
Salt, whitepepper
On top:
Melted butter
Dried breadcrumbs
1. Scale and clean the fish. Leave the head on.
2. Rub the fish, inside and out, with salt. Allow the fish to stand for and hour or so.
3. Cook the rice in salted water. Drain if necessary.
4. Dice the hard-boiled eggs and add the rice and a little cream. Season to taste.
5. Place the pike on a greased ovenproof dish and stuff with the rice and egg mixture. 6. Brush the fish on both sides with melted butter and sprinkle with breadcrumbs.
7. Bake at 425 degrees F (225 degrees C) until the fish is slightly browned. Reduce the temperature to 350 degrees—400 degrees F (180 degrees 200 degrees C). Add some water and cream to the pan. Baste the fish with the mixture occasionally.
8. When the fish is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes, depending on the size of the fish.
Finnish cuisine - Raparperikiisseli
6 cups (1-1/2 l) rhubarb
1 cup (2 dl) sugar
4 cups (1 l) water
4 Tbsp potato starch
Topping:
1/2 cup (2 dl) whipping cream
1 Tbsp sugar
1. Rinse the rhubarb and cut up into short sections. There is no need to peel the stalks.
2. Put the sugar and rhubarb in layers into enamel or steel saucepan. Add a small amount of water. Simmer the rhubarb over a very low heat, or bake in a slow oven at 300 degrees F (150 degrees C) for half an hour.
3. Add the water and bring to the boil.
4. Mix the potato starch in a small amount of water, remove the pan from the heat and stir in the well mixed potato starch thickener. Put the pan back on the heat and bring to the boil without stirring.
5. Pour the stewed rhubarb into a serving dish and sprinkle with a little sugar to prevent a skin from forming, or cover with plastic wrap. For special occasions, top with whipped cream.
Note: Keep the pudding at room temperature; its color and consistency may change if kept in a refrigerator.
1 cup (2 dl) sugar
4 cups (1 l) water
4 Tbsp potato starch
Topping:
1/2 cup (2 dl) whipping cream
1 Tbsp sugar
1. Rinse the rhubarb and cut up into short sections. There is no need to peel the stalks.
2. Put the sugar and rhubarb in layers into enamel or steel saucepan. Add a small amount of water. Simmer the rhubarb over a very low heat, or bake in a slow oven at 300 degrees F (150 degrees C) for half an hour.
3. Add the water and bring to the boil.
4. Mix the potato starch in a small amount of water, remove the pan from the heat and stir in the well mixed potato starch thickener. Put the pan back on the heat and bring to the boil without stirring.
5. Pour the stewed rhubarb into a serving dish and sprinkle with a little sugar to prevent a skin from forming, or cover with plastic wrap. For special occasions, top with whipped cream.
Note: Keep the pudding at room temperature; its color and consistency may change if kept in a refrigerator.
Finnish cuisine - Mustikkapiirakka
Crust:
4.75 oz (150 g) butter or margarine
1/4 cup (1/2 dl) sugar
1 egg
1/4 cup (1/2 dl) cream
1/4 cup (2-1/2 dl) flour
Filling:
Quart (c. 1 l) blueberries
Sugar
1 Tbsp dried breadcrumbs or potato flour
1. Whisk the butter or margarine and add sugar, if desired.
2. Add the egg, mixing well, then the cream and flour in turns. Don't beat too much or the dough will get tough.
3. Let the dough stand for a while in a cool place.
4. Roll out the dough into a thin sheet on a baking pan.
5. Mix the blueberries with sugar and dried breadcrumbs or potato flour.
6. Spread the filling onto the dough and raise the edges.
7. Bake at 200 degrees C until the crust is golden brown, c. 30 minutes.
4.75 oz (150 g) butter or margarine
1/4 cup (1/2 dl) sugar
1 egg
1/4 cup (1/2 dl) cream
1/4 cup (2-1/2 dl) flour
Filling:
Quart (c. 1 l) blueberries
Sugar
1 Tbsp dried breadcrumbs or potato flour
1. Whisk the butter or margarine and add sugar, if desired.
2. Add the egg, mixing well, then the cream and flour in turns. Don't beat too much or the dough will get tough.
3. Let the dough stand for a while in a cool place.
4. Roll out the dough into a thin sheet on a baking pan.
5. Mix the blueberries with sugar and dried breadcrumbs or potato flour.
6. Spread the filling onto the dough and raise the edges.
7. Bake at 200 degrees C until the crust is golden brown, c. 30 minutes.
Finnish cuisine - Kaalikaaryleet
A large cabbage
Water, Salt
Filling:
1/2 cups (1 dl) raw rice
Water, salt
300 g ground beef
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Water or bouillon
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground beef, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground beef mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more. Add water or bouillon.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with lingonberry or cranberry jam or fresh puréed berries.
Water, Salt
Filling:
1/2 cups (1 dl) raw rice
Water, salt
300 g ground beef
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Water or bouillon
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground beef, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground beef mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more. Add water or bouillon.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with lingonberry or cranberry jam or fresh puréed berries.
Finnish cuisine - Graavilohi
Preparation time: about 25 minutes
Salting time: 1-3 days
Not suitable for freezing
Large piece of salmon, about 4-1/2 lb. (2 kg)
1/3 cup (1 dl) coarse salt
4 Tbsp sugar
3-4 tsp roughly-ground white pepper
Plenty of fresh dill
1. Fillet the salmon unless bought ready filleted. Do not, however, remove the skin.
2. Wipe the fillets with paper towels without rinsing.
3. Place one of the fillets, skin side down, on the bottom of a dish sprinkled with salt. Place the other fillet, skin side up, on top. Sprinkle the rest of the salt and dill over the fish. Cover the dish tightly with aluminum foil. Put a small weight on top and store in a cool place for 1-3 days.
4. Scrape off the seasoning and cut the fillets, leaving the skin intact, into thin, oblique slices before serving.
Hint: Freshly-salted salmon does not require any sort of dressing, especially when served at Christmas. However, mustard dressing goes very well with this dish.
Prepare as follows, just before serving: Mix together 3 tablespoons darkish prepared mustard, 2 tablespoons sugar and 4 tablespoons wine vinegar. Add 3/4 cup (2 dl) oil, preferably olive oil, in a thin stream beating continuously. Last of all, mix in plenty of finely-chopped fresh dill.
Salting time: 1-3 days
Not suitable for freezing
Large piece of salmon, about 4-1/2 lb. (2 kg)
1/3 cup (1 dl) coarse salt
4 Tbsp sugar
3-4 tsp roughly-ground white pepper
Plenty of fresh dill
1. Fillet the salmon unless bought ready filleted. Do not, however, remove the skin.
2. Wipe the fillets with paper towels without rinsing.
3. Place one of the fillets, skin side down, on the bottom of a dish sprinkled with salt. Place the other fillet, skin side up, on top. Sprinkle the rest of the salt and dill over the fish. Cover the dish tightly with aluminum foil. Put a small weight on top and store in a cool place for 1-3 days.
4. Scrape off the seasoning and cut the fillets, leaving the skin intact, into thin, oblique slices before serving.
Hint: Freshly-salted salmon does not require any sort of dressing, especially when served at Christmas. However, mustard dressing goes very well with this dish.
Prepare as follows, just before serving: Mix together 3 tablespoons darkish prepared mustard, 2 tablespoons sugar and 4 tablespoons wine vinegar. Add 3/4 cup (2 dl) oil, preferably olive oil, in a thin stream beating continuously. Last of all, mix in plenty of finely-chopped fresh dill.
Finnish cuisine - Karjalanpiirakat
Preparation time: 1 hour
Baking time: 5-7 minutes/batch
Oven temperature: 575 degrees F
(300 degrees C)
Suitable for freezing
Pastry:
3/4 cup (2 dl) water
1-1/2 tsp salt
1-1/4 cups (3 dl) rye flour
3/4 cup (2 dl) whiteflour
Filling:
Rice pudding or 1/2 portion mashed potatoes
1 egg
3/4 cup (2 dl) boiling milk
3 Tbsp melted butter for brushing the pasties
1. Prepare the filling and mix in one egg.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.
4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly.
5. Bake for a short time in a hot oven.
Baking time: 5-7 minutes/batch
Oven temperature: 575 degrees F
(300 degrees C)
Suitable for freezing
Pastry:
3/4 cup (2 dl) water
1-1/2 tsp salt
1-1/4 cups (3 dl) rye flour
3/4 cup (2 dl) whiteflour
Filling:
Rice pudding or 1/2 portion mashed potatoes
1 egg
3/4 cup (2 dl) boiling milk
3 Tbsp melted butter for brushing the pasties
1. Prepare the filling and mix in one egg.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.
4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly.
5. Bake for a short time in a hot oven.
Indonesian cuisine
Indonesian cuisine reflects the vast variety created by the people who live on the 6,000 populated islands that make up the modern nation of Indonesia. There is not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines formed by local Indonesian cultures and foreign influences.
Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian island of Maluku, which is famed as "the Spice Island", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.
Sumatran cuisine, for example, often shows Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenously developed. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: items such as bakmi (noodles), bakso (meat balls), and lumpia have been completely assimilated.
The most popular dishes that originated in Indonesia are now common across much of Southeast Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom, similar to tempe but created by different fungi and particularly popular in West Java.
Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java and West Sumatra) it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) foodstalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in foodstalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodle), and kwetiau goreng (fried flat rice noodles).
Rice is a staple for all classes in contemporary Indonesia,[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice).[2]
Rice was only incorporated into diets, however, as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a Water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.[1]
Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of Wild Asian Water Buffalo as water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.
Other Staple Carbohydrates
Other staple foods in Indonesia include maize (in drier regions such as Madura and the Lesser Sunda Islands), sago (in Eastern Indonesia), cassava (dried cassava, locally known as tiwul is an alternate staple food in arid areas in Java such as Gunung Kidul and Wonogiri) and root tubers (especially in hard times).
...
http://en.wikipedia.org/wiki/Cuisine_of_Indonesia
Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian island of Maluku, which is famed as "the Spice Island", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.
Sumatran cuisine, for example, often shows Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenously developed. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: items such as bakmi (noodles), bakso (meat balls), and lumpia have been completely assimilated.
The most popular dishes that originated in Indonesia are now common across much of Southeast Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom, similar to tempe but created by different fungi and particularly popular in West Java.
Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java and West Sumatra) it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) foodstalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in foodstalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodle), and kwetiau goreng (fried flat rice noodles).
Rice is a staple for all classes in contemporary Indonesia,[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice).[2]
Rice was only incorporated into diets, however, as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a Water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.[1]
Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of Wild Asian Water Buffalo as water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.
Other Staple Carbohydrates
Other staple foods in Indonesia include maize (in drier regions such as Madura and the Lesser Sunda Islands), sago (in Eastern Indonesia), cassava (dried cassava, locally known as tiwul is an alternate staple food in arid areas in Java such as Gunung Kidul and Wonogiri) and root tubers (especially in hard times).
...
http://en.wikipedia.org/wiki/Cuisine_of_Indonesia
roasted rice
Material:
500 gr rice fluffier
750 g mushroom, rough cut
175 gr chicken breast, cut into 1 cm
3 Tgk grab basil leaves
2 tablespoons cooking oil
 75 ml coconut milk from ¼ coconut BTR
3 cm galangal, thinly sliced
1 teaspoon salt
banana leaf
lidi
Refined:
7 pcs shallots
3 cloves garlic
Method:
1. Saute the spices, bay leaves and galangal until fragrant, put the chicken, stirring until change color.
2. Add rice, mushrooms, salt and coconut milk, stirring until the spices soak, lift.
3. Sprinkle with basil leaves, stir well, spoon into a banana leaf, roll, pin by a stick at both ends.
4. Fuel on the fire until fragrant, remove from heat.
500 gr rice fluffier
750 g mushroom, rough cut
175 gr chicken breast, cut into 1 cm
3 Tgk grab basil leaves
2 tablespoons cooking oil
 75 ml coconut milk from ¼ coconut BTR
3 cm galangal, thinly sliced
1 teaspoon salt
banana leaf
lidi
Refined:
7 pcs shallots
3 cloves garlic
Method:
1. Saute the spices, bay leaves and galangal until fragrant, put the chicken, stirring until change color.
2. Add rice, mushrooms, salt and coconut milk, stirring until the spices soak, lift.
3. Sprinkle with basil leaves, stir well, spoon into a banana leaf, roll, pin by a stick at both ends.
4. Fuel on the fire until fragrant, remove from heat.
spicy recipe - sambal
1.Tumis sambel Ijo
Material:
spicy green chili / curly sufficiently iris2
1 clove iris2 white bw
2 cloves iris2 red bw
salt to taste
sugar to taste
Royco sufficiently
cooking oil to taste
I create:
heat a saute pan frying oil input bw bw white and red to
fragrant, add green chillies and all the spices until all withered ...
serve
2.Sambal Lado Mudo
Material:
14 pieces of green pepper, chopped
10 pieces red onion
2 pieces green tomatoes, chopped
1 teaspoon salt
¼ tsp lemon juice
3 tablespoons cooking oil
How to Make:
1. Steam the green chilli, onion, and tomato submarine five minutes. Lift ago
roughly mashed.
2. Heat oil and saute until wilted. Add salt and water
lime. Ripe
Tuk Tuk 3.Sambal
Material:
200 gr jambal fish, roasted and then crushed
50 gr tekokak
10 eyes petai, split second
1 tablespoon lemon juice
2 tbsp cooking oil
Subtle Seasonings:
10 pieces of red chilli
8 onions
Salt ½ st
How to Make:
Stir-fry ground spices until fragrant. Enter tekokak and petai. Stir until
wilting. Add the fish sauce and lime juice.
4.Sambal carrots
bahan2:
4 carrots
3 minced garlic
5 chilies chopped
fish sauce
salt
sugar
2 chopped tomatoes
lemon
I create:
tipis2 carrot slices and all ingredients, mix them together .. mixed with fish sauce
+ Sugar n lemon juice, add a little salt n MSG ..
5.Sambal Ketchup
Material:
- 1 teaspoon sugar
- 75 ml fish sauce
- 2 tablespoons rice wine
- 1 tablespoon lemon juice
- 2 pieces of red chilli finely chopped
How to Make:
- Stir the sauce ingredients and let stand in refrigerator for 1 hour before
presented.
6.Sambal Belachan
Material:
- 8 cayenne pepper fruit, boiled
- 5 pieces of red chili, braised
- 1 teaspoon shrimp paste, burned
- 1 / 4 teaspoon salt
How to Make:
- Grind all ingredients until smooth. Enter into a bowl and serve.
7.Sambal Taoco
Material:
- 5 cayenne fruit
- 3 pieces of red chilli
- 3 tablespoons toasted dried shrimp
- 100 grams taoco
- 1 tablespoon brown sugar
- 400 ml water
- Cooking oil for sauteing
How to Make:
- Blend the sauce ingredients and stir-fry in oil until cooked.
Pour the broth and cook until boiling.
Fried Chili 8.Sambal
Material:
- Cooking oil
- 100 g red chilies
- 10 fruit chili sauce
- 6 red onions
- 3 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 tsp sugar
Method:
- Heat the oil, fry red pepper, cayenne pepper, onion and garlic
white. Remove and drain.
- Puree peppers and onions with shrimp paste and [...]
Plow 9.Sambal Specials
Material:
- 75 ml vegetable oil
- Kaffir lime leaves 3 lb young, discard the bones of leaves, thinly sliced
- 20 pieces of red cayenne pepper, discarding stem
Refined:
- 100 g red pepper curls
- 10 pieces green chili sauce
- 7 red onions
- 4 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 teaspoon brown sugar comb [...
10.Sambal DABU-ala DABU Rinso rina
Material:
8 red onions, thinly sliced
15 pieces of red chili, thinly sliced
3 red tomatoes, seeded and thinly sliced
5 green tomatoes, thinly sliced
6 tablespoons lime juice
1 teaspoon salt
2 tablespoons vegetable oil
Method:
Mix all the ingredients to be one, mix well.
GOOD 11.SAMBAL
MATERIALS:
Kriting chili (bowl kacil)
Cayenne pepper
5 shallot seeds
3 garlic seed
Brown sugar
Shrimp paste 1 / 2
Salt to taste
1 medium tomato seeds
Water 1 \ 4 jigger
How:
Boil the onions chillies and tomatoes, then puree all ingredients
after finely prepared pan heat a little oil when the oil was
inputs that have been mashed chilli if you like sprinkle with a little flavoring
add water 1 / 4 small glasses
wait a bit dry, lift, ready to be served with fried chicken, fried fish,
and what must be tasty .. aja Diet
The most common type of chilli used was sambel shrimp paste, sambel Oncom,
and sambel hazelnut. Savory least sambel not only depend on
materials used. But, where and how to make it hold
important role. Such chilli coet places created and the quality of the object to
destroy the sambal ingredients. Coet stones are generally less favored
when compared coet ground, especially if the artificial soil coet
Plered near Purwakarta.
Make sauce in soil coet results will be more tasty and more fragrant
when compared coet stone, even though the land coet easy to thin and easily
rupture. So was the quality which is made from the base of the tree more seasoning
Juka groove compared to the quality of the stone. In addition to good, quality
forms can also flavor width (according to his urang Sunda his badag rubak / O
yes great width).
Several types of chili that has been common for friends in the community fresh vegetable Sunda
among others:
a. Chilli paste
To get a good chili paste, should be able to choose the type of
terasinya also good because there are several kinds of shrimp paste called
depends on the material and place making. Raw shrimp paste condiment maker
consisting of shrimp, whether fried, baked or dipepes first,
then chili, cayenne good (cengek) or red chili, salt, sugar
(Usually brown sugar) and sour (lemon juice can be replaced with hot sauce or
lime because in addition to providing a sour taste, as well as the typical aroma
and refreshing). Sometimes also mixed onion. All
finely crushed ingredients until well blended, if necessary, added water. There are
fried before eaten, others continue to be eaten immediately.
b. Sambal Oncom
Because the so-called Oncom many kinds (depending on material
manufacturer and place of manufacture), in select Oncom for materials
sambal not miscast. Materials Oncom sauce maker consists of Oncom,
want fried, baked or directly to raw, with salt added,
cayenne pepper or red pepper, brown sugar, kencur, onion, garlic
white, and acid. All ingredients mixed and destroyed. There are
then immediately eaten and some are fried first. c.
Pecan sauce ingredients consisted of the contents of walnut seeds, would be burned or
fried first, then mixed it with salt, cayenne, brown sugar,
tomatoes, and onions. All the ingredients are mixed and crushed, then
some are fried or eaten directly.
Material:
spicy green chili / curly sufficiently iris2
1 clove iris2 white bw
2 cloves iris2 red bw
salt to taste
sugar to taste
Royco sufficiently
cooking oil to taste
I create:
heat a saute pan frying oil input bw bw white and red to
fragrant, add green chillies and all the spices until all withered ...
serve
2.Sambal Lado Mudo
Material:
14 pieces of green pepper, chopped
10 pieces red onion
2 pieces green tomatoes, chopped
1 teaspoon salt
¼ tsp lemon juice
3 tablespoons cooking oil
How to Make:
1. Steam the green chilli, onion, and tomato submarine five minutes. Lift ago
roughly mashed.
2. Heat oil and saute until wilted. Add salt and water
lime. Ripe
Tuk Tuk 3.Sambal
Material:
200 gr jambal fish, roasted and then crushed
50 gr tekokak
10 eyes petai, split second
1 tablespoon lemon juice
2 tbsp cooking oil
Subtle Seasonings:
10 pieces of red chilli
8 onions
Salt ½ st
How to Make:
Stir-fry ground spices until fragrant. Enter tekokak and petai. Stir until
wilting. Add the fish sauce and lime juice.
4.Sambal carrots
bahan2:
4 carrots
3 minced garlic
5 chilies chopped
fish sauce
salt
sugar
2 chopped tomatoes
lemon
I create:
tipis2 carrot slices and all ingredients, mix them together .. mixed with fish sauce
+ Sugar n lemon juice, add a little salt n MSG ..
5.Sambal Ketchup
Material:
- 1 teaspoon sugar
- 75 ml fish sauce
- 2 tablespoons rice wine
- 1 tablespoon lemon juice
- 2 pieces of red chilli finely chopped
How to Make:
- Stir the sauce ingredients and let stand in refrigerator for 1 hour before
presented.
6.Sambal Belachan
Material:
- 8 cayenne pepper fruit, boiled
- 5 pieces of red chili, braised
- 1 teaspoon shrimp paste, burned
- 1 / 4 teaspoon salt
How to Make:
- Grind all ingredients until smooth. Enter into a bowl and serve.
7.Sambal Taoco
Material:
- 5 cayenne fruit
- 3 pieces of red chilli
- 3 tablespoons toasted dried shrimp
- 100 grams taoco
- 1 tablespoon brown sugar
- 400 ml water
- Cooking oil for sauteing
How to Make:
- Blend the sauce ingredients and stir-fry in oil until cooked.
Pour the broth and cook until boiling.
Fried Chili 8.Sambal
Material:
- Cooking oil
- 100 g red chilies
- 10 fruit chili sauce
- 6 red onions
- 3 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 tsp sugar
Method:
- Heat the oil, fry red pepper, cayenne pepper, onion and garlic
white. Remove and drain.
- Puree peppers and onions with shrimp paste and [...]
Plow 9.Sambal Specials
Material:
- 75 ml vegetable oil
- Kaffir lime leaves 3 lb young, discard the bones of leaves, thinly sliced
- 20 pieces of red cayenne pepper, discarding stem
Refined:
- 100 g red pepper curls
- 10 pieces green chili sauce
- 7 red onions
- 4 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 teaspoon brown sugar comb [...
10.Sambal DABU-ala DABU Rinso rina
Material:
8 red onions, thinly sliced
15 pieces of red chili, thinly sliced
3 red tomatoes, seeded and thinly sliced
5 green tomatoes, thinly sliced
6 tablespoons lime juice
1 teaspoon salt
2 tablespoons vegetable oil
Method:
Mix all the ingredients to be one, mix well.
GOOD 11.SAMBAL
MATERIALS:
Kriting chili (bowl kacil)
Cayenne pepper
5 shallot seeds
3 garlic seed
Brown sugar
Shrimp paste 1 / 2
Salt to taste
1 medium tomato seeds
Water 1 \ 4 jigger
How:
Boil the onions chillies and tomatoes, then puree all ingredients
after finely prepared pan heat a little oil when the oil was
inputs that have been mashed chilli if you like sprinkle with a little flavoring
add water 1 / 4 small glasses
wait a bit dry, lift, ready to be served with fried chicken, fried fish,
and what must be tasty .. aja Diet
The most common type of chilli used was sambel shrimp paste, sambel Oncom,
and sambel hazelnut. Savory least sambel not only depend on
materials used. But, where and how to make it hold
important role. Such chilli coet places created and the quality of the object to
destroy the sambal ingredients. Coet stones are generally less favored
when compared coet ground, especially if the artificial soil coet
Plered near Purwakarta.
Make sauce in soil coet results will be more tasty and more fragrant
when compared coet stone, even though the land coet easy to thin and easily
rupture. So was the quality which is made from the base of the tree more seasoning
Juka groove compared to the quality of the stone. In addition to good, quality
forms can also flavor width (according to his urang Sunda his badag rubak / O
yes great width).
Several types of chili that has been common for friends in the community fresh vegetable Sunda
among others:
a. Chilli paste
To get a good chili paste, should be able to choose the type of
terasinya also good because there are several kinds of shrimp paste called
depends on the material and place making. Raw shrimp paste condiment maker
consisting of shrimp, whether fried, baked or dipepes first,
then chili, cayenne good (cengek) or red chili, salt, sugar
(Usually brown sugar) and sour (lemon juice can be replaced with hot sauce or
lime because in addition to providing a sour taste, as well as the typical aroma
and refreshing). Sometimes also mixed onion. All
finely crushed ingredients until well blended, if necessary, added water. There are
fried before eaten, others continue to be eaten immediately.
b. Sambal Oncom
Because the so-called Oncom many kinds (depending on material
manufacturer and place of manufacture), in select Oncom for materials
sambal not miscast. Materials Oncom sauce maker consists of Oncom,
want fried, baked or directly to raw, with salt added,
cayenne pepper or red pepper, brown sugar, kencur, onion, garlic
white, and acid. All ingredients mixed and destroyed. There are
then immediately eaten and some are fried first. c.
Pecan sauce ingredients consisted of the contents of walnut seeds, would be burned or
fried first, then mixed it with salt, cayenne, brown sugar,
tomatoes, and onions. All the ingredients are mixed and crushed, then
some are fried or eaten directly.
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