Shrimp Paste Sambal

Ingredients :

• 2 tbsp ground chili
• 1 tbsp onion
• 2 shrimp paste. lightly, grilled, salt to taste.
• 0,5 lemon, Juice only

Directions:

• Pound finely the chilli, onion and shrimp paste with salt to taste.
• Add lemon juice and blend well.
• Place in a bowl.

stir fry kangkong recipe

Material:

• Swamp cabbage 1 bunch medium, cleaned and finely cut.
• Coconut milk from half a coconut 
• 1 can of thin coconut milk 
• 1 can of thick coconut milk 200 cc.
• Pete 10 pcs chopped fine (if you like).
• 2 pcs bay leaves
• 1 cm crushed galangal .

Spices:

• Red onion 3 cloves
• 2 garlic cloves
• 3 Pecan
• Brown sugar 1 tbsp.
• Salt to taste.

How to cook;

• Stir-fry until fragrant spices and coconut milk diluted input-bay leaves and galangal until boiling and then enter the water spinach and bananas (if you like), cook until soft and then the last input swamp thick coconut milk and stir and cook until cooked.
• Serve with warm rice and sambal.

Basler Leckerli (Basel cookies)

Ingredients for two medium size baking sheets:

* 450 g honey (16 ounces)
* 300 g sugar (10.5 ounces)
* 1½ tablespoons of cinnamon
* 1 pinch of clove powder
* ½ teaspoon of nutmeg
* 100 g (3.5 ounces) ground candied orange peel
* 100 g (3.5 ounces) ground candied lemon peel
* 200 g (7 ounces) ground almonds
* Grind skin of one lemon
* 1 dl (0.4 cup) of kirsch
* 600g (21 ounces) flour
* 1½ teaspoon of baking powder
* 150 g (5 ounces) confectioner's sugar
* 3 to 5 tablespoons of kirsch or water

Preparation:

1. Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
2. Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
3. Add kirsch, flour and baking powder, knead on a table to form a soft dough.
4. While the dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm (0.2 inches) thick.
5. Let it rest for about 5 to 6 hours or over night in a dry place.
6. Bake for about 15 to 20 minutes in the center of the pre-heated oven at 220 °C (430 °F).
7. Mix confectioner's sugar and kirsch or water, frost dough immediately.
8. Cut off stale edges. Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.


http://www.about.ch/culture/food/basler_leckerli.html

Magenbrot recipe (sweet pieces of bread)

Ingredients for approximately 80 pieces (depending on the size of a single piece):

* 250 g (9 ounces) honey
* 250 g (9 ounces) sugar
* 3 tablespoon water
* 100 g (3.5 ounces) butter cookies (for example "Petit Beurres")
* 550 g (19.5 ounces) wheat
* 2 tablespoon cocoa powder
* 1 teaspoon cinnamon powder
* 1 teaspoon ginger bread spices
* 1 pinch of cloves powder
* Half of a lemon
* 125 g (4.5 ounces) candied orange peel
* 1 or 2 teaspoon baking soda
* 1 dl (3.5 fluid ounces) milk

Prepare the dough the night before you bake:

1. Mix honey, sugar and water in a bowl.
2. Put bowl in a pan with water and heat up until the mixture is about 60°C (140°F) warm.
3. Grind cookies
4. Mix cookies, wheat, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl.
5. Rub off some paring of the lemon into the bowl.
6. Mix baking soda into milk.
7. Put milk (6.) and honey mixture (1.) into bowl with cookies (4.).
8. Mix everything well to a dough.
9. Briefly knead the dough.
10. Leave the dough over night at a cool place but do not put it into the refrigerator.

Preparation:

1. Heat the oven up to 200°C (400°F).
2. Cut the dough in four pieces of the same size.
3. Make roles of about 2 cm (1 inch) diameter.
4. Put a baking paper on a baking sheet (also known as baking tray) and place the four roles of dough on it. Make sure there is enough room between the roles.
5. Bake for 15 to 20 minutes in the middle of the oven.
6. Let the dough cool off
7. Cut the roles slightly angular in pieces of about 2 cm (1 inch).

Ingredients for frosting:

1. 300 g (10.5 ounces) sugar
2. 1 dl (3.5 fluid ounces) water
3. 1 tablespoon cocoa powder

Frosting:

1. Put water and sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like sirup.
2. Add cocoa powder and mix well.
3. Warm up a chrome steel bowl in water.
4. Put one third of the pieces in this bowl and dribble one third of the frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting.
5. Take the pieces out of the bowl and put them on a baking paper to dry off.
6. Repeat the same process with the other two thirds.

Store the Magenbrot in a dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard.


http://www.about.ch/culture/food/magenbrot.html

pizza with tempe

Recipe ingredients

2 Tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
300g tomato puree
2 cups broccoli, cut in small pieces
150 g mushrooms, cut in slices
1/2 tsp dried oregano
salt and pepper to taste
2 1/2 cups flour
1/2 tsp salt
2 Tbs vegetable oil
2/3 cup water
3 tsp baking powder
250 g tempeh, cut in small cubes
2 Tbs soy sauce
4 Tbs vegetable oil
2 fresh tomatoes

Recipe directions

In a saucepan heat the oil over a medium flame. Add the onions, garlic, and peppers. Sauté until the onions are tender. Add the tomato pulp, broccoli, herbs, salt and pepper. Simmer 10 minutes or until the broccoli is almost soft. Add the mushrooms and continue to heat for 5 minutes.

Preheat oven to 420° F (210°C). In a large bowl combine flour, salt and baking powder. Add the oil and mix. Add water, while mixing, until the dough holds together, but is not sticky. Put the dough on pizza pan and form the pizza. Bake for 20 minutes.

Pour the soy sauce over the tempeh until most of the sauce is absorbed. Drain tempeh. Bake the tempeh in a frying pan in the oil, turning often, until all sides are golden brown. Turn off the heat.

Take the pizza crust out of the oven and spread it with sauce. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes. Serve the tempeh pizza immediately.

Vegan: Yes
Vegetarian: Yes

http://www.tempeh.info/recipes/recipes.php?recipe=466

Tauge with Tempeh

Total servings: 4

Recipe ingredients

300 g tauge sprouts
150 g tempeh, crumbled
1 onion, cut in 4 pieces
1 small red chili
1 clove garlic, peeled
3 Tbs vegetable oil
1 green onion stalk, sliced
2 Tbs miso
200 ml water
4 Tbs cane sugar
1 Tbs vinegar
2 Tbs shoyu or tamari

Recipe directions

Put tauge sprouts in saucepan cover with water and bring to boiling point. Drain and set aside.

In blender put tempeh, onion, red chili and garlic, and mix until smooth, adding some water if needed.

In saucepan add green onion stalk and vegetable oil and bake for 2 minutes. Add above mixture, miso, water, cane sugar, vinegar and shoyu. Simmer this sauce uncovered for 5 minutes.

Put tauge sprouts on serving dish and top with the sauce.

Serve hot with with rice.

Vegan: Yes
Vegetarian: Yes

taking from :

http://www.tempeh.info/recipes/recipes.php?recipe=481

Mix fruit with ice

* 200 grams of corn starch
* 3 drops red perwarna
* 10 bangkuang fruit, cut into ½ cm dice
* 1 liter of water to boil
* 1 pack (7gram) agar-agar powder green
* 2 sheets of orange leaves
* 500 ml water
* 500 grams of meat of young coconuts, rough scratching sound
* 100 ml syrup grenadin
* 250 ml thick coconut milk from ½ coconut grated, heat
* Shaved ice


How to Make:

* Stir cornstarch and red coloring until blended. Marinate water chestnuts with red cornstarch until blended.

* Boil water, boil until cooked through and float bangkuang. Remove, soak in cold water is cooked. Set aside.

* Stir the gelatin powder, lime leaves, and water. The Simmer until the gelatin has dissolved. Remove, pour into a volume of 500 ml of water that has been moistened. Allow frozen.

* Cut the frozen green jelly dice 1 cm. Set aside.

* In-bowl serving bowl, place 2 tablespoons bangkuang, 2 tablespoons green jelly, 2 tablespoons coconut, 1 tablespoon syrup grenadin, 50 ml of coconut milk. Give shaved ice. Serve.

Grenadin Syrup is a syrup made from pomegranates. Distinctive aroma and red colored. Sold in packs of bottled.

For the fifth bowl.

sambel stir fried with shrimp heart

Materials:

500 grams of beef liver
1 teaspoon salt
2 tablespoons milk powder
300 grams shrimp
10 pieces of red chilli
2 bay leaves
2 stalks lemongrass, crushed
4 lime leaves
20 eyes petai
1 tablespoon onion (for topping)
oil for frying

Subtle Seasonings:

12 onions
2 cloves garlic
1 cm galangal
2 tablespoons tamarind juice java
1 teaspoon salt
2 teaspoons shrimp paste
1-2 teaspoons sugar (optional)

How to Treat:

1. Cut heart shapes dice 1 1 / 2 x 1 1 / 2 cm.
2. Marinate it with salt and powdered milk, toss well and let stand for approximately 10 minutes.
3. Dispose of shrimp heads, set aside.
4. Chili seeded, then sliced crosswise, set aside.
5. Fry the liver in 3 tablespoons of cooking oil until half cooked, remove and set aside.
6. Fry shrimp until changes color, remove and set aside.
7. Fry until cooked sliced chili peppers, remove and set aside.
8. Heat 3 tablespoons oil in a skillet.
9. Stir-fry ground spices, enter the bay, lemongrass and lime leaves.
10. Once fragrant, put pieces of fried liver and petai, stir evenly.
11. After the liver is mature enough, enter the fried shrimp and chili slices that have been fried, stir briefly, remove from heat.
12. Sprinkle with fried onions and serve while warm.

Cajun Chicken Drumsticks

Serves:
Ingredients
8 Tegel Chicken Drumsticks

1/4 cup tomato sauce
1 tbsp oil
2 tsp grainy mustard
1 tsp fresh thyme
1/2 tsp dried oregano
1 tsp Cajun seasoning
Freshly ground black pepper
Method

Combine the tomato sauce, oil, mustard, thyme, oregano, Cajun seasoning and black pepper in a large bowl. Add the drumsticks and mix well to coat evenly with the tomato sauce mixture. Cover and refrigerate for 30 minutes.

Preheat the oven to 180°C. Place the chicken drumsticks in an oven dish lined with baking paper. Bake for 30 minutes or until the juices run clear when the thickest part of the drumstick is pierced with a skewer.

Serve with sweet corn and red pepper salsa.

taking from :

http://www.tegel.co.nz/index.php/pi_pageid/10/pi_recipeid/235

Potato Croquettes

Ingredients:

* 500 gr. potatoes, boiled and mashed
* 25 gr. powdered milk
* salt to taste
* ground pepper to taste
* 2 eggs
* fine breadcrumbs
* vegetable oil for deep frying

Instructions:

* Blend mashed potatoes with powdered milk, salt, pepper and 1 beaten egg until smooth and set aside.

* Take 2 Tbs. of the mashed potatoes mixtur and pit it on a piece of buttered banana leaf or wax paper. Flatten the piece of dough into an oval shaped with buttered finger. Put 1½ tsp. stuffing in the middle of the oval dough. Fold over the piece of dough and path into an oval roll.

* Beat the remaining egg. Dip the croquettes in turn in the breadcrumbs, egg and breadcrumbs again.

* Deep fry the croquettes in hot oil until they are golden brown.

TROPICAL ICE CREAM FLOAT

1 scoop vanilla ice cream
4 tbsp. frozen Passion Fruit concentrate
7-Up

Place the ice cream in a tall glass. Add the Passion Fruit. Slowly add the 7-Up, stir briefly and serve with a straw, adding more 7-Up as desired. Frozen Guava Nectar is equally delicious.

Ice cream Crapucino

Ingredients:
1/4 cup boiling water
1 tablespoon (scant) instant espresso
2 teaspoons cocoa
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon brandy extract
1 cup half-and-half
1 cup heavy cream

Directions:

Mix together the espresso, cocoa, cinnamon, and sugar. Stir in 1/4 cup boiling water. Let mixture cool. Stir in remaining ingredients and let chill.

Place ingredients into ice cream maker and freeze, according to maker's directions.