Capcay recipe

Ingredient:

100 gr cube sliced chicken breast, marinate with 1 tsp corn starch and 2 tsp of soy sauce
2 pieces of fish balls, sliced
3 pieces of meat balls, sliced
2 garlic, minced
1 spring onion, cut into 4 cm in length
1/2 bombay onion, sliced
1/2 carrot, sliced thin
1/2 bunch of cauliflowers or a small size broccoli– cut into small florets
1 cup of cabbage, diced
1 cup of napa cabbage / chinese cabbage, diced
1 cup of bok choy / green mustard, cut into 4 cm in length
5 straw mushroom, cut into 4-6 slice each
2 tbsp soy sauce
2 tbsp of oyster sauce
2 tbsp of cooking wine / ang ciu
2 cups of water / chicken stock
1 tbsp of vegetable oil
salt and pepper
1 tsp of corn starch mix it with ± 6 tsp of water

Cooking direction :

* Heat vegetable oil in a skillet, with medium heat saute garlic until fragrant, add marinated chicken, stir until the chicken is slightly cook, then add fish and meat balls, stir again

* add bombay onion, spring onion, straw mushroom, carrot, cauliflower, napa cabbage, cabbage and bok choy, stir fry

* add soy sauce, oyster sauce and cooking wine, pepper, stir well, then add water/chicken stock, then let it boils until vegetables turn tender (but don’t let it over cook)

* adjust the taste, add salt if not salty enough, then add mix of corn starch and water, stir and serve.

Waffel recipe

1 stick butter (4 oz.)
8 oz. pastry flour
1 oz. sugar
1/2 tsp. (.08 oz) salt
1 T. (.05 oz) baking powder
3 eggs, separated
2 cups milk or 1 c. buttermilk / 1 c. sweet milk
1/4 fl. oz vanilla or 1 tsp

Note: If using buttermilk, reduce baking powder to 1 tsp (1/16 oz) and add 1 tsp (5 grams) baking soda instead. 2 cups milk = 12 oz aquatronic weight. If using liquid scale, switch to fl. oz. You will need a scale for this recipe.

In a batter bowl (one with a handle and a pouring spout) place one stick unsalted butter and melt in microwave until nearly melted. Cool, add baking soda (if using), baking powder, salt, milk, egg yolks; stir.

Add flour and beat briefly with a hand mixer or whisk. Stir in vanilla.

Using the whisk attachment of an electric mixer, beat the egg whites, gradually adding the sugar until soft, foamy stiff peaks form (not dry). Fold into batter and bake in waffle iron about 4 minutes or until steaming stops and waffles are golden brown.

Ifu mie recipe

Material:

2 packs of instant noodles (200 grams)
200 cc oil for frying noodles
100 gr squid
2 tablespoons cooking oil, for sauteing
150 gr tripang
1 stalk spring onion, cut into 5 cm, one segment (2cm), ginger, crushed, 1 tsp salt, for cooking tripang
2 cloves garlic, thinly sliced
2 spring onions, thinly sliced
1 / 4 cm ginger, thinly sliced
1 stem caisim, sliced 5 cm
100 gr shrimp, discard the skins, reserving tails
100 gr chicken meat, cut - cut
2 hioko mushroom fruit, soaked, sliced 1 cm
1 / 2 carrots, trimmed, and sliced
1 tomato sliced
1 teaspoon salt
1 / 2 tsp sugar
1 / 4 teaspoon pepper
1 tablespoon soy sauce
1 tbsp oyster sauce
1 stalk spring onion
500 cc of chicken broth
1 tbsp sago flour, melted with 2 tablespoons water
50 gr peas
1 / 4 tsp sesame oil
seasonings, if desired

How to Make:

Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until brown. Drain and remove
Clean tripang. Cook the scallions, ginger and salt for 5 minutes. Remove and drain. Cut

Clean squid and remove toxic black. Separate body and head. Lebarkan squid body. Transverse slices (do not be disconnected) on the inside. Cut 4x5 cm

Heat oil, saute garlic, onion, and ginger until fragrant aroma. Enter caisim, tripang, shrimp, and chicken, stirring until the color changes. Enter the squid, hioko mushrooms, carrots, tomatoes, salt, sugar, pepper, soy sauce, oyster sauce, and scallions. Stir until blended

Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter your seasonings and peas. Cook for 1 minute, stir well. Pour the sesame oil. Lift. Pour over fried noodles in a serving dish
To ± 3 servings.

lamb curry

1kg boneless lamb

1-2 tablespoons oil

2 large onions, peeled and finely chopped

2-3 tablespoons Korma curry paste

1 tablespoon grated or minced garlic

1 tablespoon grated or minced ginger

1 teaspoon ground cardamom or 3 cardamom pods, crushed

1 teaspoon salt

425g can peeled tomatoes in juice

100g glace papaya, finely sliced (or use sultanas)

1 ½ cups peeled, diced pumpkin

1 ½ cups beef stock or water

½ cup plain, unsweetened yoghurt

1-2 tablespoons fresh chopped coriander

Cut the meat into 2cm cubes and season well with salt and pepper.

Heat the oil in large frying pan and brown the meat on all sides.

Set aside.

Add the onion and cook over a moderate heat until soft and lightly browned.

Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.

Add the tomatoes and juice, papaya, pumpkin and stock or water.

Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, cook in a casserole in a 160°C oven for 1-1 ¼ hours). Stir in the yoghurt just before serving.

Do not boil.

Top with fresh coriander before serving with white rice.

Rib soup recipe

Ingredients:

• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric

Preparations:

1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes.
3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 1 ¾ hours

How to Make Chocolate / praline

You never make a chocolate or chocolate cake? Well .. if making chocolate and chocolate cake, after put into the refrigerator, while it hardens. But after being expelled at room temperature, how quickly become soft? How quick tips for melting chocolate and still not hardened at room temperature.

Here are some tips.

- Maybe type of chocolate used is not as it should be used to make chocolate / praline (chocolate praline - chocolate praline).


- Use chocolate coverture to get a taste more delicious, or use dark cooking chocolate that collata. Try not to buy the 250 already dipacking sizes sold in supermarkets, because it usually does not fit / suitable with chocolate pralines will be made. Dcc Usually these types can only be used as coatings or decoration, but can not be made pralines.

- To create a variety of chocolate & chocolate cake with funny funny practical view in the process of making chocolate praline can follow the flow as follows:

1. Steamed chocolate bars (large pan filled with water and then place it inside a pot or a smaller place and then filled with chocolate bars. Cook on medium heat. "The team" performed to a variety of chocolate TSB does not quickly burn.

2. When it melts, put them farrago chocolate molds.

3. Then enter to the fridge, wait until hard.

When you want a variety of chocolate with different taste, recipe books can be purchased on a variety of chocolates. Hopefully useful and successful in making chocolate and chocolate cake.

Prawn crackers recipe

Prawn Crackers Recipe Ingredients:

tapioca flour 1 kg
1 kg of shrimp
spoon salt
garlic to taste
flavor to taste
enough water
How to Make Prawn Crackers:

Discard the head and peel shrimp. Rinse and mashed until smooth.
Mix the shrimp with half the tapioca flour until blended.
Puree the garlic and salt, mix with remaining flour. Pour a little water.
Combine shrimp mixture and onion mixture into one. Add flavor, stir well.
Pour mixture in baking dish or wrap the dough with a long banana leaves elliptical shape. Steamed until cooked for about 1-2 hours.
Thinly sliced, dry in the sun to dry.
Prawn crackers ready for frying.

Takoyaki recipe

Takoyaki filling material:

Baby octopus (baby octopus), 200 grams, boiled and chopped
Tenkasu (crispy rice) to taste
Takoyaki basic ingredients:

Water 400 ml
Konbu 10 cm, 2 cm wide pieces
Katsuo-Bushi 15 grams
Low-protein wheat flour 200 grams
4 egg white grains
2 eggs yolk
2 tablespoons margarine
Takoyaki companion:

50 ml of Bulldog sauce
English sauce 25 ml
Mayonnaise 50 grams
Benishoga (pickled ginger) to taste
How to make Takoyaki basic dough:

Enter konbu in a saucepan, cook over low heat. Lift a few moments before the water is boiling.
Katsuo-Bushi Mix in boiling water konbu while in stir for 2 minutes. Strain and chill.
Mix flour, eggs and salt. Pour broth, stirring until blended. Set aside.
How to make Takoyaki:

Pour batter in the mold Takoyaki already smeared with margarine until full.
Sprinkle top with crispy rice and enter the baby octopus (baby octopus). Cook over low heat.
When it was half cooked, turn the dough with the help of skewers / toothpicks iron.
Cook until light golden brown. Remove and serve with sauce and benishoga companion.

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.

PIZZA

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.