Archive for the ‘ kuliner ’ Category

Ginseng Leaf Fungus Cah Hioko

Material:
300N grams of ginseng leaves, siangi
5 pieces of mushroom hioko, brewed, chopped
3 cloves garlic, crushed
1 pc onion, chopped
1 piece of green chili, sliced ​​round
1 egg, beaten off
2 tablespoons oyster sauce
¼ teaspoon pepper powder
½ teaspoon salt
¼ teaspoon flavoring, if desired
100 cc water
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Cooking oil to taste

How to Make Leaf Ginseng Recipes Mushroom Cah Hioko:
1. Saute garlic, onion, green chillies till fragrant, set aside on the edge. Break the eggs, make scrambled.
2. Add hioko mushrooms, oyster sauce, pepper, flavorings, salt. Mix well.
3. Pour water and cook until boiling. Give ginseng leaf and Thicken with cornstarch solution and stir well. Lift.

2011
06/11
CATEGORY
kuliner
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Sprinkle chicken Ear Fungus

Ingredients:
½ chicken, cut into small pieces
3 cloves garlic, crushed
1 teaspoon pepper powder
Cooking oil to taste

Sauce:
1 tablespoon cooking oil
½ onion, finely cancan
1 clove garlic finely chopped
100 grams oyster mushrooms, cut into pieces
2 stalks green onion, chopped
3 tablespoons oyster sauce
5 tablespoons water
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Salt, sugar, pepper powder to taste

How to Make Chicken Recipes Mushroom Ear Flush:
1. Marinate chicken with garlic, salt, pepper powder. Let stand 20 minutes until the spices to infuse.
2. Fry chicken until cooked and dry. Remove and drain.
3. Sauce: Heat oil, saute onion, garlic until fragrant. Enter your ear mushrooms, stir well.
4. Give the oyster sauce, salt, sugar, pepper, water. Mix well, pour the cornstarch solution. Stir until thick. Add green onion. Stir well, cook until done. Lift.
5. Tata chicken in a serving dish, pour sauce on top. Serve.

2011
06/11
CATEGORY
kuliner
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Cassava Leaves curry

Cassava Leaves curry ingredients:

* young cassava leaves (bag. bud)
* Teri field
* 500 ml of water (liquid coconut milk)
* 250 ml thick coconut milk (optional)
* 1 / 2 bay leaves turmeric
* 1 bay leaves

Cassava Leaves curry spice, puree:

* 5-6 shallots
* 2 garlic
* 1 / 2 cm ginger
* 1 cm turmeric
* 1 / 2 tsp coriander powder
* salt
* sugar

How to Make a curry leaf Cassava:

1. Boil water, insert the spices, bay leaf, turmeric leaf.
2. Simmer over low heat until the spices quite pervasive.
3. Enter the cassava leaves and anchovies field, cassava leaves to cook until quite soft.
4. (If benar2 young cassava leaves, need not be too long)
5. Add thick coconut milk, taste the flavor.

2011
06/10
CATEGORY
kuliner
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Meat Rendang Pedas

Resep spicy beef rendang. Menu Lebaran Hajiahan To Make Meat Rendang Pedas:

* 1 kg beef, cut according to taste.
* Oil 2 cloves taken santannya.
* galangal 1 vertebra.
* Serai a stalk.
* Leaves turmeric 2 LBR.
* salt, sugar to taste,

Spices:

* red onion 15 pcs.
* Garlic 5 pcs.
* Coriander 1sdm
* Turmeric 1 vertebra.
* 100 grams of minced red pepper (to taste).

How to cook Rendang Meat Spicy Food::

1. Saute spices and galangal, lemongrass, turmeric leaf until fragrant.
2. Enter a piece of meat, stir add the coconut milk, stir and cook until meat is tender coconut milk dries.

2011
06/10
CATEGORY
kuliner
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Fish Fuel Stoppers

Materials

3 tail mackerel (large simple)

½ grated coconut seed

banana leaves and sticks

little oil

Mash

5 pillowcase red onion

2 garlic review

6 stalks of dry pepper (soaked first)

1 inch ginger

Sense

secukup salt taste

secukup sugar taste

Fish

Mash dried pepper, onion, garlic and ginger until creamed.

Then enter the coconut and mashed sebati original order. Enter secukup taste salt and sugar. Enter the ingredients were mashed into the belly of fish that have been cleaned.

Brush a little oil on the fish. Wrap fish in banana leaf and kemaskan by a stick.

Fuels so that the fish cook about 15 minutes away. Fish ready dihidang. In accordance eaten with rice.

2011
06/09
CATEGORY
kuliner
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Fry Fish Cencaru Bercili

Raw-material
4 tail fish simple cencaru large (8 inches in length by 3 inches wide with middle-let your skin once)
rear sides of the head to tail tip – do not
broken, remove the gills and belly – of clean laundry and high-five.
Gaulkan and perap 15 minutes away by:
Turmeric powder 1 large blade
1 / 2 blades of salt

Kisar together until smooth:
35 stalks dried chilli – cut and boiled
2 large onions pumpkin
2 garlic review
1 cup water

Other Ingredients:
1 large onion pumpkin – dihiris rough round
1 to greater salt
1 / 2 sd tea flavor powder
3 up to large sugar
2 up big tamarind dibancuh with 2 / 3 cup water
baki2 range of chilli in a blender
2 cups oil

Fry fish in oil until crisp. Remove and leave a cup of oil and stir-fry ingredients rotation with salt – fast petua crisp, until crisp and rose oil (think so kalu dah dah cam tu tahi garingla oil). Enter the tamarind water and stir again until crisp, put sugar, powdered flavorings (flavorings bahan2 ni secukup Actually you feel better, but there is rasa2 manis2 sour louder).

Enter the onions and stir until gegelang instant divorce – jgn big fire very quickly scorched article later concoction ni tade added water.
Enter a mess of fish and flat and smooth concoction is also in a portion in the rear.
Remove and serve.

Allowed to eat with rice, porridge lambuk, nasi lemak and the bread rolled.
Fish cencaru be replaced with mackerel, fish or cutlets small opening – of fish mackerel or machetes and so forth.

2011
06/09
CATEGORY
kuliner
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Tempe Bumbu Kremes

2011
06/07
CATEGORY
kuliner
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Ginger Nuts Cake

Material:

100 grams margarine
50 grams butter
100 grams of sugar flour
1 1 / 2 teaspoon instant coffee, dissolved 1 teaspoon hot water
1 egg white
2 egg yolks
200 grams cake flour
30 grams cornstarch
1 / 2 teaspoon baking powder
1 tablespoon ginger powder
100 grams cashew nuts, roughly chopped

Glazing materials:

1 / 2 egg whites
100 grams of brown sugar
1 teaspoon ginger powder

Method:

Preheat oven to 160 degrees Celsius.
Beat margarine, butter, sugar and flour 30 seconds.
Enter the beaten egg while average.
Add water coffee. Beat again.
Enter the flour, cornstarch, baking powder, and ginger powder as he sifted and mix evenly.
Form balls rather large.
Press each circle on top with cashew nuts until the nuts attached to the top of the cake and the cake became flat shape.
Oven 35 minutes with a temperature of 160 degrees Celsius until cooked.
After the cakes cool, make the glaze.
Beat the egg whites until fluffy.
Enter the ginger powder and brown sugar gradually until smooth.
Spray glaze over cake.
Oven again until cooked.

2011
06/07
CATEGORY
kuliner
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Ginger Nuts Cake

Material:

100 grams margarine
50 grams butter
100 grams of sugar flour
1 1 / 2 teaspoon instant coffee, dissolved 1 teaspoon hot water
1 egg white
2 egg yolks
200 grams cake flour
30 grams cornstarch
1 / 2 teaspoon baking powder
1 tablespoon ginger powder
100 grams cashew nuts, roughly chopped

Glazing materials:

1 / 2 egg whites
100 grams of brown sugar
1 teaspoon ginger powder

Method:

Preheat oven to 160 degrees Celsius.
Beat margarine, butter, sugar and flour 30 seconds.
Enter the beaten egg while average.
Add water coffee. Beat again.
Enter the flour, cornstarch, baking powder, and ginger powder as he sifted and mix evenly.
Form balls rather large.
Press each circle on top with cashew nuts until the nuts attached to the top of the cake and the cake became flat shape.
Oven 35 minutes with a temperature of 160 degrees Celsius until cooked.
After the cakes cool, make the glaze.
Beat the egg whites until fluffy.
Enter the ginger powder and brown sugar gradually until smooth.
Spray glaze over cake.
Oven again until cooked.

2011
06/07
CATEGORY
kuliner
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Rice Lengko


Material:

6 white rice and dish-washers
0.5 kg of boiled bean sprouts
Tempe
Yellow Tofu
Leek Leaves
Fried bean
5 pieces chili
5 pieces of red chilli
Garlic to taste
Tamarind to taste
Palm sugar to taste
Sweet soy sauce to taste

Method:

Peanut sauce: roasted peanut puree along with cayenne pepper and red pepper.
Add garlic, salt to taste.
After that add the palm sugar and tamarind.
Rice Lengko: put white rice put on six plates.
Sprinkle boiled bean sprouts and chives leaves on it.
Add tempeh slices cut in the form of dice with a size of about 1×1 cm.
Add all know yellow is also truncated form of 1×1 cm dice.
Sprinkle with peanut sauce, then flush with sweet soy sauce. Serve.

2011
06/07
CATEGORY
kuliner
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YOGALIH RAKASIWI solo song.mp3