Egg Croquette

Material:

5 chicken eggs that have been boiled until cooked.
300 cc of milk,
50 g butter,
Flour 50 g,
pepper,
nutmeg,
salt
a little sugar,
1 tablespoon red onion slices,
which has been sliced celery,
A chicken egg that has been shaken off, bread flour,
cooking oil.


Direction:


Shelled eggs, then cut into small squares. Butter is heated,
enter the flour, stir briefly, then pour a little milk
by little while stirring the batter, stirring until thickened and smooth. Lift, then
enter the egg slices, spices and celery, align. If you have
cold, pulungi elongated round of the thumb. Roll ketepung panir,
jerky with egg white, roll also ditepung panir, then fried

CHICKEN EGG ROLL

Ingredients A:

300 gr chopped chicken meat
50 g fat chicken small poting2

Material B:

1 st ang ciu / sake
1 st soy sauce. / Kikoman
1 st fine salt
1 st sugar
2 sm chicken oil
40 cc of chicken egg white
Sesame oil ½ st
½ st vetcin (optional)
Pepper powder ¼ st
1 st fried minced white bw
Cornstarch 1 sm muncung

Ingredients C:

Bt 4 medium-size chicken eggs (just 3 bt if eggs besar2)
80 gr flour
20 g custard powder (to yellow) if no use just corn
160 cc water
Fine salt ½ st
½ st vetcin (optional)
Melted butter 1 sm

Method:

1. A mash ingredients, give the materials B mix well
2. of material C: Beat eggs, salt, vetcin, give flour, custard,
stir melted butter with my hand, then filtered and made pancakes so kira2 tipis2
6 pieces of omelette
3. ½ content or third bag fill with batter pancakes, rolls of tape such as spring rolls
dg dead water mixture resembles wheat pasta
4. steam for 20 minutes
5. after the cold, and fried potong2

Coconut and Coconut Milk Soup Spice Laos

Ingredients:
• Pumpkin Young medium-size
• 5 or 6 cups chicken broth
• 2 stalks galangal
• One fruit laos, thinly sliced
• 4 spring onions, slice and puree
• 8 or 10 red chilies, slices and puree
• 6 seed limo lime leaves, sliced into small pieces
• 2 cups mushrooms, cut into small pieces
• 4 cups coconut milk
• 4 or 6 tablespoons of fish oil sauce (fish sauce)
• Powdered white pepper to taste
• 2 or 3 oranges limo, leak
• 1 or 2 tablespoons palm sugar
• coriander leaves to taste

How to Make:

Fission young pumpkin, remove all seeds. Dredger young pumpkin flesh, leaving about 2 inches of skin from the bottom of the fruit flesh. Steam the pumpkin flesh for 10 young people who dredged up to 5 minutes until soft and drain well, then blend until smooth.
Boil the chicken broth until boiling. Place slices laos, shallots, and galangal that already digepengkan. Reduce heat and cover for 20 minutes. Enter the red chili, mushrooms, young pumpkin that has been destroyed, and stir until boiling. Pour the coconut milk sauce, fish oil, white pepper powder, juice and stir until smooth limo for 5 to 10 minutes. Pour into the pumpkin skin young and serve with coriander leaves

Chicken Spice Rub Turkey with Mayonnaise Contents

Ingredients:
• 1 medium size chickens or a large turkey (remove all the contents of the stomach)
• 1 liter of liquid chicken broth

For Seasoning Salt Water
• 11 / 2 or 2 cups salt
• 1 cup sugar
• 3 tablespoons soy sauce
• 1 tablespoon fennel seeds
• 6 thin slices ginger

To Kuah Contents
• 4 tablespoons vegetable oil
• 2 cloves garlic, crushed or puree
• ¼ cup red onion
• 2 tablespoons sauce Oncom (bean sauce) or miso sauce Japan
• 2 teaspoons sugar
• 2 teaspoons powdered collection of spices (nutmeg, paprika, cinnamon, pepper, coriander)
• ½ cup water

For the spread:
• 1 tablespoon honey
• ½ cup boiling water boiled
• 1 teaspoon vinegar

How to Make:

With a large saucepan cook one liter of water that poured salt, sugar and 1 teaspoon of the spice. Stir all ingredients and pour over 6 liters of cold water. Dip the turkey into the water and soak overnight in the refrigerator. The next day, prepare four to six hours to roast a turkey. Remove the turkey is soaked overnight, let stand for 1 or 2 hours until dry. While waiting, cook the gravy for the content. Heat the vegetable oil in a skillet, saute garlic and onion. Then pour the sauce Oncom, sugar, one teaspoon of a collection of spices, and vinegar. Add the water and wait until boiling. Do not forget, this stir a sense of taste. If appropriate, set aside to cool. Pour this gravy and put it into the turkey's stomach, if necessary using a sewing needle and cord. This gravy is poured out again after they finish roasting the turkey, to eat as soup. Preheat oven to 450 degrees Faherenheit. Place the aluminum foil paper in the roasting pan. Pour chicken broth about ½ inch or two centimeters from the bottom of the pan (to prevent the turkey dry and sticky). For spread, combine and mix all ingredients spreads, and then brush turkey. Bake approximately 15 minutes. Reduce oven temperature to 325 degrees and roast turkey again for 2 ¾ hours. If necessary, on the sidelines of roast turkey rubbed several times in order to prevent skin burns. Every 30 minutes, rotate the pan so the turkey roasting process can be uneven. After 2 ½ to 3 hours, a turkey skewer with a toothpick, to see how mature. If it is cooked, remove turkey from oven, let stand for 20 minutes before cutting. How to cut: Cut the rope (if sewn), pour the gravy from the turkey's stomach, and put it into a bowl. If you have leftover chicken broth in the roasting pan, pour and mix it with gravy. Cut the thighs, legs, and then the chest. Serve with white rice or yellow rice.

Gingersnap cookie

A. Materials Required To Make Ginger Cake Foil Mede Namely:

1. = 200 grams of wheat flour
2. butter = 150 grams
3. = 100 grams cornstarch
4. ginger powder = 3 teaspoons
5. cinnamon powder = half teaspoon
6. palm sugar = 100 grams
7. cashews that have been cut in half = 100 grams
8. chicken egg yolk = 1 point
9. baking powder = half teaspoon

B. Cooking Method Guide Foil Cake Ginger Mede gradually Namely:

1. meizena flour, wheat tpung, backing powder, cinnamon powder and ginger powder and mix evenly mixed and then sifted
2. whipped butter and palm sugar-whipped and then enter the chicken egg yolk and beat again until smooth
3. join with the flour mixture and stir again until completely flat
4. dough formed a small round object
5. place on a baking sheet that has been buttered and dusted with flour
6. with a rounded tablespoon of dough balls earlier in pipihkan
7. oles had flattened dough with egg yolk and put pieces of cashew nuts in the center
8. enter into a hot oven about 25 minutes or until cooked

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Additional:
Chip Cookie Recipe Ginger Mede and all other kitchen recipes are kosher. Get a lot of other secret recipes in this Organisasi.Org site for free for free just for you. Use the search feature available on this website to search for other Pastry recipe serving various dishes such as vegetables, chili, side dishes, cake, pastries, beverages, snacks, etc.. You can also participate send your recipes to this site. Good cook, eat and enjoy Chip Cookie Ginger Mede.

Potato and borlotti bean soup - From yahoo food

Ingredients

* 200g dried borlotti beans
* 8 cups cold water
* Extra virgin olive oil
* 2 brown onions, finely diced
* 4 garlic cloves, finely sliced
* 2 celery stalks, finely chopped
* 2 carrots, finely chopped
* 3 desiree potatoes, peeled, cut into chunks
* 1 Tbsp fennel seeds
* 2 bay leaves
* 6 thyme sprigs
* 400g can crushed tomatoes
* ¼ cabbage, coarsely shredded
* 2 zucchini, finely diced
* 1 radicchio, coarsely shredded
* Salt and pepper, to season
* Sourdough, cut into thick slices
* Extra 1 large garlic clove, halved
* Shaved parmesan, to serve

Method

1 Soak beans in cold water overnight. Drain. Transfer beans to a large pan and add water. Bring beans to the boil, reduce heat and simmer for 1 hour, skimming off any scum that rises to the surface. Reserve 2 cups beans. Blend remaining beans and liquid in a blender until smooth. Set aside.

2 In a large heavy-based pan, add 120ml olive oil, onion, garlic, celery and carrot, and cook over a low heat for 15 minutes.

3 Meanwhile, parboil potato in salty water for 10 minutes. Drain and set aside. Add fennel, bay leaves, thyme, tomato, cabbage, zucchini, radicchio, potato and pureed beans to pan. Bring to the boil, reduce heat and simmer for 25 minutes. Add reserved beans and season with salt and pepper.

4 Toast sourdough slices, rub generously with extra garlic and drizzle with oil. Serve soup topped with torn toasted sourdough and shaved parmesan.

Source:
Better Homes and Gardens

Dark Chocolate Torte - From Yahoo food

Ingredients

* Melted Butter, for greasing
* Dark chocolate (20g), for grating
* 450g dark chocolate bits
* 125g butter, chopped
* 1/3 cup espresso
* 100ml brandy
* 5 free-range eggs, separated
* 3/4 cup plain flour
* Pinch of salt
* 1 cup caster sugar
* Icing sugar OR cocoa powder, to dust
* Double cream, to serve

Method

Go ga-ga over this divine French desert. It's delicious served with crushed rasperries combined with a little sugar and brandy. You can also serve it with pouring cream or a scoop of ice-cream. Enjoy!

Here's how:

Step 1: Grease the base and sides of a 26cm springform tin with melted butter. Line base with non-stick baking paper. Coarsley grate the dark chocolate and use it to coat the edges of the tin, rotating it to cover sides.

Step 2: Preheat oven to 165 degrees centigrade. Put chocolate bits and butter in a large heatproof bowl over a saucepan of simmernig water. Stir until melted and smooth. Remove bowl, stir in coffee and brandy. Set aside to cool.

Step 3: Add egg yolks to the chocolate mixture, one at a time, mnixing until well combined. Sift in flour and mix well.

Step 4: Beat eggwhites with a little salt until soft peaks form. Add the sugar gradually, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold one-third of eggwhite mixture into chocolate mixture until just combined. Repeat with remainder, in two batches. Spoon mixture into prepared tin. Bake for 1 hour. Remove and cool at room temperature for 30 minutes. Gently run a knife around the edges and carefully remove cake from pan. Dust cake with cocoa or icing sugar and cut into slices.Serve with double cream and crushed raspberries if desired.

Wrap and Roll Sandwiches - From yahoo food

Ingredients

* 8 frozen crumbed chicken breast tenders
* 1/2 cup spreadable cream cheese
* 2 tblsps mild sweet chilli sauce
* 1 carrot
* 4 mountain bread wraps
* 1 cup shredded iceberg lettuce

Method

1. Place crumbed chicken breast tenders on a lightly greased oven tray. Cook in a hot oven (200C) for about 20 minutes, or until completely cooked through. Remove and allow to cool slightly.

2. Meanwhile, place cream cheese and sweet chilli sauce in a bowl. Stir until smooth.

3. Peel and grate carrot.

4. To assemble, spread cheese and sauce mixture evenly over mountain bread wraps. Place two crumbed chicken breast tenders lengthways down the centre of each wrap. Sprinkle with grated carrot and shredded lettuce.

5. Starting at the end closest to you, fold one side of wrap over filling, then fold over other side. Cut each wrap in half.

Fortune cookies

* 3 white (90 grams) egg

* 1 / 4 teaspoon cream of tartar

* 1 / 4 teaspoon salt

* 100 grams of caster sugar

* 75 grams of cake flour

* 1 / 8 teaspoon cinnamon powder

* 50 grams unsalted butter, melted

* 1 / 8 teaspoon vanilla essence

How to Make Fortune Cookies:

1. Beat the egg whites, cream of tartar, and salt until half inflate. Add sugar a little as she whipped until fluffy.

2. Enter the flour and cinnamon powder mixed with sieved and blended.

3. Add the melted unsalted butter and vanilla essence a little while stirring slowly.

4. Take 1 / 2 tablespoons batter. Silpat Pipihkan above. 6 cm diameter spherical shape. Oven four minutes with a temperature of 190 degrees Celsius.

5. Hot, fold in half. Bend the two. Let dry.

For 200 grams

Tip: Oven maximum of four pieces of cake to make it more malleable and does not dry quickly.

Sushi recipe

MATERIALS:

Japan's first rice recipe

6 large shrimp tails, peeled / 200 gr tuna fillet, thinly sliced

100 ml water

1 teaspoon salt

200 ml ice water

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1 teaspoon salt

4 tablespoons toasted sesame seeds

50 ml rice vinegar

2 tsp sugar


Complement:

Wasabi
Pickled ginger
A sushi sauce recipe

HOW TO MAKE:

1. Heat water and salt, put the shrimp while under pressure to not
curved, drain, soak in ice water.

2. Stir in rice vinegar and sugar, shrimp soak for 5 minutes, drain,
slices with a sharp knife until flat.

3. For the tuna: tuna fillet cut into 2x5 cm square, thin slices.

4. Take 1 tbsp of sushi rice, padatkan while somewhat oval shaped, roll on
toasted sesame seeds.

5. Lay shrimp flat or tuna on top, serve with complementary.

For 20 pcs.

Grilled chicken goby (Bali)

MATERIALS:

• 1 chicken, take part in the contents of chickens
• 1 lemon
• 1 teaspoon salt
• 100 grams of boiled cassava leaves, thinly sliced
• 2 stalks lemongrass, white part sliced
• 4 lime leaves
• 3 tablespoons cooking oil
• banana leaves to taste

Spices:

• 7 red onions
• 5 cloves garlic
• 6 pieces of red chilli
• 4 pieces of red cayenne pepper
• 1 teaspoon shrimp paste
• 2 cm turmeric
• 1 / 2 tablespoons coriander
• 2 cm ginger, grated
• 2 cm galangal, grated
• salt and brown sugar to taste

HOW TO MAKE:

• Marinate chicken with lime juice and salt, let stand for 10 minutes, set aside.
• Heat oil, saute ground spices until fragrant, add the sliced lemon grass, stir
• flat, lift.
• For stir-fry seasoning into two, one part mixed with cassava leaves and leaf
• orange juice, stir well. The rest  the entire exterior of chicken.
• Enter cassava leaves that had been peppered into the cavity of the chicken.
• Wrap the chicken with banana leaves. Heat the pan , broiled chicken for 20
• minutes, remove from heat.
• Roast chicken that has been steamed until cooked, remove from heat.
• Serve chicken with parted ways with its contents.

padang grilled chicken recipe

PADANG grilled chicken
MATERIALS:

1 chicken, cut not to drop out
1 teaspoon lemon juice
1 teaspoon salt
2 cm cinnamon stick
2 cloves
2 stalks lemongrass, crushed
5 pieces of orange leaves
Thin coconut milk 500
200 cc coconut milk
3 tablespoons cooking oil
Spices:

8 onions
5 cloves garlic
4 pieces of red chilli
1 / 2 tablespoons coriander
1 / 2 teaspoon pepper
3 para hazelnut
2 cm turmeric
2 cm ginger, sliced
1 / 4 teaspoon cumin
salt to taste
HOW TO MAKE:

1. Heat oil, saute ground spices until fragrant, put cinnamon, lemon grass, leaves
oranges, and cloves.
2. Add chicken and coconut milk is watery, cook until chicken is cooked and coconut milk is absorbed.
Add the thick coconut milk and cook until the sauce a bit dry.
3. Bake the chicken until browned, remove from heat.
4. Serve the chicken in the dish, sprinkle with fried onions.

Milk cheese toast recipe

Raw Milk Cheese Toast:

* Bread hot dog or other taste of fresh bread (white bread or bread can be a burger) 5 pieces
* Margarine 50 g
* White sweetened condensed milk 50 ml
* 75 grams grated cheddar cheese
* 30 grams of chocolate messes

Garnishes:

* Bamboo in moderation, to clamp
* The leaves of banana or pandan leaves

How to make Milk Cheese Toast:

1. Brush the bread with the center of each margain until blended.
2. Give grated cheese and chocolate messes.
3. Add sweetened condensed milk on top. Put bread.
4. Take bamboo, fix the bread in the middle and wrap in banana leaves or pandan leaves at the end of the bamboo. Repeat until all the bread.
5. Grilled bread until browned while occasionally smeared with margarine. Serve warm.

Somay recipe

Material:

* 3 pcs of sausage slices, cut one end into four

* 12 ready-made dumpling skins lbr

* 125 gr shrimp, peeled, finely chopped

* 125 g chicken meat, finely chopped

* 1 stalk finely sliced green onions

* 3 cloves garlic, finely chopped

* 1 / 2 teaspoon salt

* 1 / 4 teaspoon pepper

* 1 tbsp cornflour

* 1 tsp sesame oil

* 100 gr seasoning ready-gado-gado

* 2 pcs lemon, take the water

* Water matured sufficiently, to dissolve seasonings

* Oil for greasing

How to Make:

* Stir in shrimp, chicken, green onions and garlic, salt, pepper, starch, sesame oil with a slam-banging for 10 minutes.

* Grease a cookie cutter bowl with oil, place a sheet of dumpling skin, enter the batter shrimp and chicken, sausage stick with the split on the top.

* Steam for 25 minutes. Dilute seasoning gado-gado, give lime water, serve somai contents hot sausage with seasonings.

For 12 pieces

Nutritional value per fruit

Energy: 136.3 Kal

Protein: 8 grams

Fat: 10 grams

Carbohydrates: 3.6 grams

Sausages :D

Material:

* 500 gr beef

* 2 cloves garlic

* 50 ounces ice cubes

* 5 gr sugar

* 5 grams of ground pepper

* 2.5 g nutmeg powder

* 1 gr Angkak

* 50 gr tapioca flour

How to Make:

* Clean the meat from the muscle and connective tissue.

* Cool the meat with a temperature of 1-4 C, cut into small dice

* Milling by adding 50 grams of ice cubes until smooth, put salt, pepper, nutmeg, salt, garlic, and Angkak. Puree again.

* Add the tapioca flour, milled again, give 100 ml of water ice. Stir well. Insert the tool charger (can use pastry syringe).

* The contents of the sausage mixture into the mold by spraying, bonding in accordance with the desired length at both ends.

* Cook the sausage with boiled with water temperature of 70-80 ° C for 40 minutes. Should not be too hot as it can cause rupture.

* Lift the cool, the oven for 15 minutes. Cool down with cold water flush.

tips


1. If it does not have a sausage molds can utilize sheep intestine.

2. Clean the intestines of goats before use. Dispose of feces in the form of fat and tendons are attached. Turning slowly until the inside is outside, then wipe again. Do it carefully so as not to rip. Wash with running water and drain.

3. When you do not have mold, use a long plastic. When using plastic, enough to cook by steaming it. Do not get too hot. For that, open the lid slightly so that the boiler temperature is not too hot.

4. Angkak powder to add color to red in the sausages.

5. Milling process should be done two times so that the meat becomes more tender texture.

6. Addition of ice at the time of grinding the meat can increase plasticity.

1. If it does not have a sausage molds can utilize sheep intestine.

2. Clean the intestines of goats before use. Dispose of feces in the form of fat and tendons are attached. Turning slowly until the inside is outside, then wipe again. Do it carefully so as not to rip. Wash with running water and drain.

3. When you do not have mold, use a long plastic. When using plastic, enough to cook by steaming it. Do not get too hot. For that, open the lid slightly so that the boiler temperature is not too hot.

4. Angkak powder to add color to red in the sausages.

5. Milling process should be done two times so that the meat becomes more tender texture.

6. Addition of ice at the time of grinding the meat can increase plasticity.

Pizza recipe

Material:
Skin Pizza:
350 g all-purpose flour
175 ml water
10 ml extra virgin olive oil
5 g instant yeast
4 g salt
Topping:
300 g tomato sauce
100 g cherry tomatoes, halved
400 g mozzarella cheese, shaved
200 g of various mushroom saute
120 g beef sausage, thinly sliced
120 g of spicy salami, cut into pieces

Method:

* Skin: Mix the flour with the yeast and stir it with water and olive oil until blended.
* Add salt, stirring until smooth.
* Leave it for 7 menit.Bentuk dough into 4 pieces @ sphere weighing 180 grammes.
* Arrange in a container, cover with a damp cloth or plastic.
* Leave in the refrigerator for 1 hour.
* Remove from the refrigerator. Place on a surface that has been dusted with flour.
* Tap-tap the surface of the dough with your fingertips while pull up to a thin round. diameter 30 cm.
* Brush surface of dough with tomato sauce pizza with melingkat movement until blended.
* Sprinkle with topping ingredients until blended.
* Drizzle with a little olive oil.
* Bake in 350 C oven pans for 5 minutes until puffed and browned.
* Remove and serve warm.

sausage recipes

Material:
4 Sausage cheese fruit, slice-slice around
1 tablespoon butter
50 g onion, thinly sliced
1 clove garlic, minced
2 tablespoons BBQ sauce
1 tablespoon bottled hot pepper sauce
½ teaspoon pepper
1 tsp mustard paste
Complement:
Fried Potatoes
Leaf lettuce

Method:

* Heat the butter until melted.
* Enter your onions and garlic until wilted.
* Enter the sausage, stirring until stiff and blossom.
* Add seasonings and other ingredients. Stir until boiling.
* Lift. Serve warm with complementary.

how to make Chili sauce

Chili Sauce Packaging Materials:

* 100 grams of red pepper sauce
* 100 grams of red pepper
* Salt 25 grams
* 125 grams sugar
* Modified Starch 30 grams Sauce
* 25% 10 ml Vinegar
* 2 grams of Sodium Benzoate
* Anti-Oxidant 0.5 grams
* 2 grams of cooked Seasoning
* 6 grams of minced garlic
* Pepper powder to taste
* Water 600 ml
* Dyes sufficiently

How to make Sambal Sauce Packaging:

1. Large red chilli puree and cayenne in a blender, set aside.
2. Dissolve the modified starch and 100 ml of water, set aside.
3. Mix sugar and 500 ml of water, boil and cook until sugar has dissolved.
4. Add red chilli paste, mix well.
5. Enter the salt, spices, sodium benzoate, anti-oxidants, salt, pepper and dyes. Stir well.
6. Pour the mixture of modified starch little by little while stirring until blended.
7. Enter the vinegar, stir well.
8. Remove and let the steam heat is lost, chilli sauce ready packed.

Tips:

* Chili pepper can be reduced or increased according to taste to adjust the level of spiciness.
* To avoid unpleasant, stewed peppers before grinding during the first 10-15 minutes after the water starting to boil.

Description material:

* Vinegar serves as a conduit of a sour taste in the sauce, so work a maximum of preservatives. To obtain 25% as much vinegar 100 ml, with a cheaper cost only 75 ml of mineral water (distilled water) with 25 ml Glacial Acetic Acid.
* Sodium benzoate as a preservative function, together vinegar sauce 25% will be preserved in order not to rapid deterioration.
* Anti-oxidants work to prevent discoloration.
* Modified starch sauce serves as a thickener and the storage either low or high temperature, viscosity or thickness is more stable. Not recommended use thickeners of starch / tapioca because in storage can lead to water and the thickness is not stable.
* Dyes used are food or can be peawarna carmoisine / Ponceau 4R. Coloring function here so the resulting sauce can be a good color.

Sambal Terasi Recipe

5-6 pieces of red chili.
5 shallots.
A piece of shrimp paste.
salt.
a little sugar.
lime.

Method:
Cut chilies into 2-3 pieces.
Peel onions, leave whole.
Fry the onion and chilli with a little oil until cooked. Fried shrimp paste.
Grind all the ingredients.
Bubuhi little lime water.
Stir well.

Mashed Potato recipe

2 pounds potatoes (russets or yukon golds)
1/2 cup half-and-half
3 tablespoons butter
salt and pepper

Let’s get started. Take your potatoes and peel them. Then cut them in a few big pieces. Like three or four pieces. Sure they will cook for a bit longer but they will also suck in less water and taste better because of it. Now put those cut potatoes into a pot, cover them with cold water and add some salt. Bring them to boil and then let them simmer for about 15 minutes. How do you know your potatoes are cooked? Pierce one with a knife or a fork – if its soft then it’s done.

Now comes a little trick that will get rid of even more water and will make this homemade mashed potatoes recipe taste even better. First drain the potatoes and then return them to your pot and put them back on your stove set to low heat. This will make all the excess water evaporate. Just be careful you don’t burn them.

Now its time to mash the potatoes. Add some more salt and pepper (taste the potatoes!) and add warm half milk half cream and butter to your mashed potatoes. Then use a wire masher or a potato ricer or whatever… :) even a fork will work if you are in the wilderness :) and mash the potatoes. And you are done and this homemade mashed potatoes recipe is finished.

Bakwan jagung recipe

Material:

Sweet Corn 2 pcs combed with a knife.

1 stalk spring onion finely sliced.

Garlic puree 1 bh

Chicken eggs 1 bh

6 tablespoons Flour

Soda Cake 1/2sdt

Water 50 cc

2 tsp sugar

Salt 1 / 2 tsp

Pepper.



I create:

Sweet corn that has been combed ground half-destroyed.

Combine the sweet corn, garlic finely, chicken egg and green onion stir well, add flour sugar, salt, pepper stir-added water, the last before frying add baking soda, stir and fry a spoonful after spoonful until finished.



Fry in oil over medium heat until the lot and brown.

Pempek recipe

Material:
1 cup (1 part) Milling mackerel
1 cup (one part) white water
Salt to taste
2 tablespoons cooking oil
Adequate starch
Cuko Sauce:
1 kg of fine brown sugar, cut into pieces
cayenne pepper to taste
200 g garlic
3 tablespoons white vinegar / tamarind / lime juice
salt to taste
2 liters of water

How to Make:
# Mix the minced fish with salt and water until completely dissolved and quite salty.
# Add enough flour until dough can diuleni (much less starch depending on the desired elasticity). If you liked that could be used more supple.
# Dough Pempek palembang ready formed according to taste. To Pempek submarines, take the dough sufficiently, forms such as bowls, fill with raw eggs and then glue it in order not to leak.
# Boil in boiling water on medium heat until floating. Remove and drain. Enter in cold water.
# To Pempek lenjer, shape dough like a cylinder and simmer until the float and lift and masukkian in cold water.
# To andaan, take the dough to taste, add some fried onions or sliced leeks Seta eggs, mix well.
# Form the dough into balls and fry in hot oil over low heat until the float and mature.
Vinegar Sauce:
# Cook the brown sugar with enough water to dissolve.
# Puree bawnag white and cayenne pepper into the stew and add the sugar and bring to a boil.
# Put the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.
Palembang Pempek # Serve with mashed shrimp.

Note:

* Choose fresh mackerel fish and take the meat and then puree until the white fibers of the meat is raised.
* For this traditional recipe, measuring fine mackerel meat in the container or bowl. Then add as much water as the size of the fish meat (eg, if half a bowl of fish, half a bowl of water used as well).
* The number of starch used is adjusted with the level of resilience Pempek palembang desired. The more starch would be more chewy or hard.
* Traditionally Pempek palembang presented without the yellow noodles.

Tahu Bumbu Kuning

Material:
6 cut out the small size, cut diagonally
100 g long beans, cut into 5 cm
Bh 1 carrot, cut into thin
Bh 1 eggplant, cut into thin
500 ml coconut milk
2 bay leaves lbr

Refined:
6 pcs shallots
3 cloves garlic
1 / 2 tsp shrimp paste
2 cm turmeric
2 cm galangal
3 BTR hazelnut
1 teaspoon brown sugar
1 teaspoon salt

Method:
1. Fried know until browned, remove and drain.
2. Saute the spices and bay leaves until fragrant and cooked.
3. Enter the string beans, carrots, and eggplant, cook until half cooked, pour the coconut milk, cook until boiling.
4. Finally enter the fried tofu, and cook until the spices to infuse.

roast chicken

Material:

1 chicken, cut into 10 sections
250 ml thick coconut milk
1 tablespoon coriander
100 gr minced chili pepper
50 gr brown sugar
1 tsp acid java
2 bay leaves lbr
3 lbr lime leaves

Refined:

10 pcs shallots
10 cloves garlic
5 cm ginger
5 cm galangal
5 cm lemongrass
5 BTR hazelnut
2 cm turmeric
1 teaspoon salt

Method:

1. Cook the coconut milk with spices, coriander, ground chilli, palm sugar, tamarind java, bay leaf, and lime leaves and coconut milk until boiling oily.
2. Add chicken, stir well, cover, until the milk dries up.
3. Chicken grilled over charcoal embers until fragrant. Serve with salad and chilli paste.

spicy tamarind squid

Material:

500 gr fresh squid
100 grams of red pepper puree)
100 gr red tomatoes)
5 pcs red onion, thinly sliced
3 cloves garlic, thinly sliced
15 chilli pepper
2 stalk spring onion, cut into pieces 2 cm
Petai a board, peel
10 pcs star fruit vegetable, split second
1 tbsp vinegar
2 tablespoons vegetable oil
1 tablespoon salt
200 ml water

Method:

1. Clean the squid, remove the ink, cut into pieces, and add salt and vinegar, stir well, set aside.
2. Heat the vegetable oil, saute onion and garlic until fragrant yellowish.
3. Enter petai, peppers and tomatoes finely, cook over low heat until cooked.
4. Enter water squid and marinade, pour water, put cayenne pepper, green onions, star fruit and vegetables and stir well. Cook until done, remove from heat.

Fried chicken

Fried chicken, the Javanese way

• 1½ tsp. salt
• 1 cup water
• 1 cup oil

chicken pieces

• Cover chicken pieces with water and boil for 10–15 minutes.
• Soak in salt water, as for tahu/Tempe goreng.
• Deep fry in hot oil.

American note: Javanese chickens are scrawny by American standards, but have excellent flavor. Don't try this recipe with bloated, tasteless supermarket chicken. Chinese markets sell “Buddhist-style chicken” which is one possibility. Western-style free-range chickens are another.

Kastengel recipe

Material:

Butter 200 gr
150 gr margarine
600 gr flour
5 egg yolks BTR (four for the dough first for greasing)
400 gr grated cheese (300 to 100 for the dough and topping)
Salt to taste

How to Make:

1. Beat butter and margarine until smooth
2. Add the egg yolks and beat well
3. Enter the salt, flour and grated cheese, stirring until evenly
4. Print according to taste and bake
5. After ½ ripe yellow grease a cake with a sprinkling of cheese, eggs and berries

Mie ayam recipe

300 gr of wet noodles, boiled, drained
1 tablespoon vegetable oil
1 tablespoon soy sauce

Chicken stir:
Half a tail (500 g of chicken), reserving flesh and bones
200 grams mushrooms, cut into small pieces
3 cloves garlic, finely chopped
50 ml water
2 tbsp oyster sauce
1 tablespoon soy sauce
2 tablespoons soy sauce
Oil for sauteing

Mayonnaise:
1000 ml chicken broth (from boiled chicken bones)
3 cloves garlic, digeprak
3 tsp salt
1 teaspoon pepper
1 tsp sugar
1 stalk spring onion, thinly sliced
10 pieces of beef meatballs

Complement:
Skin dumplings, fried
Mustard greens, brewed in a soup, diced
Bottle chili sauce

How to treat:
Saute the chicken:
Cut the chicken meat small boxes
Heat oil, saute garlic until fragrant, put chicken meat, cook until stiff.
Add mushrooms, stir well.
Enter the oyster sauce, soy sauce, fish sauce and soy sauce. Stir well.
Cook until seasoning is absorbed and dried.
Remove, set aside.

Mayonnaise:
Heat the chicken broth until boiling.
Add the garlic, salt, pepper, sugar and meat balls.
Bring to a boil again until the spices to infuse.
terkhir enter scallions.

Presentation:
Stir the noodles that have been drained with vegetable oil and soy sauce.
Place the noodles in a bowl, add the pieces of cabbage, stir fried chicken and dumpling skin.
Serve meatballs with sauce and hot sauce bottles.

Greek recipe - Cheese bread

INGREDIENTS

* 4 cups self - raising flour
* 1 spoon baking powder
* 5 eggs
* 200 gr strained or sheep's yoghourt
* 1 pk margarine (substitute for butter) or butter
* 1/2 kg fetacheese (grated) or spicy kefalotyri (cut in small pieces)
* Sesame
* 2 spoons oil

METHOD

Beat the eggs with the yoghurt in a bowl. Add the baking powder. Melt the butter and add into the bowl. Add the cheese and the flour and work the dough with your hands until it becomes soft and can easily be detached from your hands. If ready add 2 spoons of oil. Make 2 or 3 even balls of dough and shape into breads. Optionally dredge sesame over the breads and bake for 50 minutes in 200 C.

Cola Recipe

Flavoring

* 3.50 mL orange oil
* 1.00 mL lemon oil
* 1.00 mL nutmeg oil
* 1.25 ml cassia (cinnamon) oil
* 0.25 mL coriander oil
* 0.25 mL neroli oil (similar to petitgrain, bergamot, or bitter orange oil)
* 2.75 mL lime oil
* 0.25 mL lavender oil
* 10.0 g food-grade, NOT ART-GRADE gum arabic (thickener)
* 3.00 mL water

Concentrate

* 5 mL flavoring
* 17.5 mL 75% citric acid or phosphoric acid
* 2.00 L water
* 2.00 kg granulated white sugar
* 2.5 mL caffeine (optional as it won't change taste of drink)
* 30.0 mL caramel color

Link :

Dorayaki recipe

Ingredients:

* 3 eggs
* 2/3 cup sugar
* 1/2 tsp baking soda
* 3 Tbsp water
* 1 cup flour, sifted
* 3/4 lb anko (sweet azuki beans)
* *vegetable oil for frying

Preparation:
Put eggs and sugar in a bowl and whisk very well. Dissolve baking soda in water. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually. Heat a skillet or hot plate and lightly oil it. Pour a scoop of the batter into the skillet and make a small pancake. (*about 4 inches in diameter.) Turn over when bubbles appear on the surface. Repeat this process to make 8-10 pancakes. Cool the pancakes. Make pairs of pancakes and put a scoop of anko sweet beans between them.
*Makes 4 or 5 dorayaki cakes.

Lasagna Garfield recipe

Entree

I put this recipe on Garfield’s Web page when it started. I get lots of nice
compliments from Garfields’s fans everywhere. If using canned tomatoes, be
sure to drain them well.

• 1 lb. ground beef
• 1/2 lb. ground sausage
• 1 medium onion diced
• 1 clove garlic
• 2 Tablespoons chopped fresh parsley (or 1 Tablespoon dried)
• 2 Tablespoons chopped fresh basil (or 1 Tablespoon dried)
• 6 Roma tomatoes diced (1 16 oz. can, un drained)
• 2 6 oz. cans tomato paste
• 3 eggs beaten
• 2 12 oz. cottage cheese or ricotta cheese (drained well)
• 1 cup grated Parmesan cheese
• 1-2 lbs. shredded mozzarella cheese
• 1/2 lb. (16 oz. box) lasagna noodles
• 1 Tablespoon pepper

Cook beef, sausage, and onion until browned, stirring to crumble. Drain.
Add garlic, spices, tomatoes, and tomato paste. Simmer 15 minutes or until
thick, stirring occasionally. Cook lasagna noodles according to package
directions. Drain well. Combine eggs, cottage or ricotta cheese, pepper,
and Parmesan cheese; mix well. Spread about 1/2 cup meat sauce in a greased
13 x 9 x 2 baking dish (cake pan), layer half each of noodles, cottage
cheese mixture, mozzarella cheese, and meat sauce. Repeat layers, ending
with meat sauce. (Save enough mozzarella cheese for top layer). Cover and
bake at 350* for 30 minutes. Uncover and add the mozzarella cheese. Bake
10 minutes to melt cheese. Let stand 10 minutes before cutting.
Grocery List

• 1 lb. ground beef
• 1/2 lb. ground sausage
• 1 medium onion
• 1 clove garlic
• 2 Tablespoons fresh parsley (or 1 Tablespoon dried)
• 2 Tablespoons fresh basil (or 1 Tablespoon dried)
• 6 Roma tomatoes or 1 16 oz. can Italian chopped tomatoes
• 3 eggs
• 2 12 oz. containers cottage cheese or ricotta cheese
• 1 cup grated Parmesan cheese
• 2 16 oz. bags shredded mozzarella cheese
• 1 16 oz. box lasagna noodles
• black pepper

**When cutting the lasagna, try cutting the top layer with a pair of scissors to get the size pieces that you like.

Meatball

Meatball Ingredients:

350 gr fresh beef
50 gr sago flour
100 cc of ice water
1 egg
4 cloves garlic
1 / 2 teaspoon pepper
3 tsp salt

Mayonnaise:

2 liters of water
600 gr knee cow / calf bone
6 cloves garlic
1 / 2 teaspoon pepper
2 leeks, sliced
3 tsp salt

Complement:
10 pieces of dumpling skin, fried
150 gr yellow wet noodle
10 fried tofu, askew, a little nick
Fried onions to taste
Chili stew

Method:

- Make meatballs: puree the garlic, pepper, and salt. Minced meat until smooth. Mix with corn starch, spices, eggs, and
ice water. Stir well with a slam-slam. Take the third batter for the stuffing out.
- Boil water, then turn off the flame. Make meatballs are two kinds of spheres, one large and one small. Dip in boiling water. Do it until they run out.
- Cook returned to baksonya floats, remove and drain.
- 1 / 3 dough balls enter in the know. Broiled briefly.
- Make soup: puree the garlic, pepper, and salt. Boil water, boom
bu, and the bones, cook until boiling, strain. Sprinkle green onions, remove from heat.
- Prepare a bowl, arrange noodles, meatball, and know. Pour the sauce, sprinkle with green onion, and garlic fries. Serve with fried dumplings and boiled sauce.