Archive for December 2009
Sukiyaki
Ingredients :
* 150 g beef
* 50 g spinach
* 50 g glass noodles
* 50 g spring onions
* 100g white out
* 50 g ear fungus
* 50 g of bamboo shoots
* Sukiyaki sauce
How to Make:
* Beef cut thin. Spinach cleaned, glass noodles doused hot water. Sloping cut scallions, thinly cut bamboo shoots. Ear fungus warm water soaking. White knew digongso with a little oil (so as not destroyed).
* Sukiyaki Sauce:
o 1 / 5 liter Kikkoman shoyu
o 1 / 2 liter mirin
o granulated sugar 1 sm
o 5 g seasonings
o 1 cup sake
All blended and bring to a boil, but do not be too long. to avoid burning.
* Heat the pan with some butter (fat cow better). Enter your vegetables gradually above (alternating with beef) and flush with the sauce (little by little). If you have cooking can be enjoyed immediately.
Spicy Chicken Wings
Ingredients :
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing
Instruction :
Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.
Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.
While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.
Place the chicken wings in a serving bowl and serve them with the celery and dip.
Chicken Kuluyuk
Ingredients :
250 g chicken thigh fillets, cut into
1 teaspoon salt
1 / 2 tsp pepper powder
75 grams protein flour was
25 gr sago farming
Material sauce:
3 cloves garlic, crushed
1 / 2 fruit bw.bombay, long slices
2 pcs red chilli, seeded, sliced side
100 g pineapple, cut into
50 g cucumber, halved, seeded, cut side
6 tablespoons ketchup
1 / 2 teaspoon salt
2 1 / 2 tsp sugar
400 ml of water
1 teaspoon vinegar
1 tsp green onion, cut side
1 teaspoon cornstarch, mixed with 1 teaspoon water to thicken
1 tablespoon oil for sauteing
How to make:
1. Marinate chicken with salt and pepper. Dressing with a mixture of flour and sago farmers. dip into ice water. Roll in flour again. Fry until dry and cooked. Set aside.
2. Bw.putih and bw.bombay saute until fragrant. Add chili. Stir until wilted.
3. Enter the pineapple and cucumber. Saute until wilted.
4. Add tomato sauce, salt and sugar. Mix well. Pour water. Bring to a boil. Enter the vinegar and scallions. Mix well.
5. Thicken with cornstarch solution. cook until thickened.
6. Serve chicken with sauce poured.
Cah Mushroom Chicken
Material:
* 300 gr chicken filet, cut into 2x2 cm
* 2 cloves garlic, crushed
* 1 / 2 pieces onions, cut into 1.5x1.5 cm
* 2 cm ginger, chopped
* 100 g mushroom, cut into pieces
* 1 / 2 red bell pepper, cut into long, somewhat broad
* 1 / 2 green bell pepper cut a little wide
* 100 g broccoli chopped
* 1 tablespoon oyster sauce
* 1 / 2 tsp pepper powder
* 1 / 2 teaspoon salt
* 1 / 2 tsp sugar
* 1 tbsp sesame oil
* 1 tablespoon angciu
* 300 ml water
* + 2 teaspoons cornstarch 2 teaspoons water to thicken
* 2 tablespoons margarine for sauteing
How to Make:
1. Saute garlic, onions, and ginger until fragrant. Add the chicken. Stir until the color changes.
2. Add the mushroom and paprika. Stir until wilted.
3. Enter the broccoli. stir until the color changes.
4. Season oyster sauce, pepper powder, salt and sugar and stir well.
5. Pour the water. Cook until cooked. Enter the sesame oil and angciu. Mix well.
6. Thicken with cornstarch solution. Cook until bubbling.
Head Cumi Goreng Garing
Material:
Squid Head 250 gr
1 / 2 tsp lemon juice
1 teaspoon soy sauce
Material dyes:
2 cloves bw.putih, puree
1 tablespoon rice flour
1 / 2 teaspoon cornstarch
3 tablespoons flour proteins were
90 ml of water
1 / 2 teaspoon salt
1 / 4 tsp chicken bouillon powder
Material Panir:
50 g coarse bread crumbs
How to Make:
1. Soak the head squid with lime juice and fish sauce. Let stand 1 hour.
2. Stir well dye solution
3. Squid dye into the dye solution
4. Roll into coarse bread crumbs
5. Fry until dry
Lemon Chicken
Material:
200 g chicken breast fillet. cut into large
1 / 2 tsp lemon juice
1 / 2 teaspoon salt
1 teaspoon sesame oil
1 egg, beaten off
50 gr cornstarch
salt
Material sauce:
1 tablespoon sesame oil
1 teaspoon salt
Granulated sugar 2 1/2sdt
1 tablespoon lemon juice
1 tablespoon lemon peel, sliced long
200 gr of water
1 1 / 2 teaspoon cornstarch, mixed with a little water to thicken
How to Make:
1. Marinate the chicken with the lemon juice, salt, sesame oil
2. Dip into egg, dredge in cornmeal mixture and salt. Fry until cooked. Set aside.
3. Heat the sesame oil, salt, sugar and lemon juice. Pour water. Simmer, stirring frequently, until boiling. Insert the lemon skin, mix well.
4. Thicken with cornstarch solution. cook while stirring until the meletup2.
5. Sprinkle sauce over chicken. Serve.
Mi Yamin
Material:
* 400 gr chicken noodle
* 100 g mushroom, sliced
* 100 gr caisim, brewed
* 1 tsp green onion, sliced to complement
* 200 g chicken thigh fillets
* 5 cloves garlic, crushed
* 2 teaspoons soy sauce
* 1 / 4 teaspoon salt
* 1 / 2 tsp pepper powder
* 1 / 4 tsp sugar
* 200 ml water
* 1 tablespoon oil for sauteing
Kuah Material:
* 1500 ml of water
* 150 gr chicken bone
* 2 tsp salt
* 1 / 4 tsp pepper powder
* 1 / 2 tsp sugar
Seasoning per serving:
* 1 teaspoon vegetable oil
* 1 tablespoon soy sauce
* 1 1 / 2 tsp soy sauc
* 1 / 4 tsp pepper powder
How to make:
1. Gravy, boiled bones, salt, pepper and sugar over low heat. Strain the broth and measure 1000 ml.
2. Saute garlic until fragrant. Add the chicken. Stir until the color changes. Add mushrooms. Stir until wilted. Enter the soy sauce, salt, pepper, and sugar. Mix well. Pour water. Cook until absorbed. Set aside.
3. How to serve, noodles brewed with 1000 ml of boiling water. In bowl, mix the spices. Stir. Enter the noodles. Stir with a chopstick.
4. Add caisim, stir chicken, and scallions. Serve with sauce ingredients in separate bowls.
Chicken Sechuan
Materials:
250 g chicken fillet, diced
2 cloves bw.putih, grated
2 cm ginger, grated
1 / 2 teaspoon salt
1 / 2 tsp pepper powder
3 cloves bw.putih, roughly chopped
1 bh deaf
1 / 2 pcs red bell pepper, cut into
5 pcs dried red chili, cut into 2 cm
2 tablespoons oyster sauce
4 tsp soy sauce
1 / 2 tsp soy sauce
1 / 4 teaspoon black pepper
1 / 4 tsp sugar
250 ml of water
50 g fried cashews
1 tablespoon oil, for sauteing
How to make:
1. Marinate chicken with bw.putih, ginger, salt and pepper. Let stand 30 minutes.
2. Tumias bw.putih and deaf until fragrant.
3. Add red pepper and dried chilli. Saute until tender.
4. Add the chicken, stirring until the color changes.
5. Add oyster sauce, soy sauce, soy sauce, black pepper, and sugar. Mix well.
6. Pour water and cook until absorbed. Enter the cashews. Mix well.
7. Dishes ready to serve.
Beef Teriyaki
Ingredients :
* 450 g beef (has the)
* 2 sm Kikkoman shoyu (soy sauce, Kikkoman)
* 2 sm eat mirin (sweet sake)
* 1 ounce ginger
* 1 st vinegar
* 1 st sugar
* 4 g of salt
* 2 g pepper
How to Make:
* The meat was cut into 6 parts (not too thick), then skewer with satay puncture into 3 sticks. Ginger peeled and grated. Mix with Kikkoman soy sauce, mirin, vinegar, sugar and salt, as perendamnya sauce.
* All the meat is put into the sauce, soak. After the roast, and each about 5 minutes, dip back into the sauce. Do it over and over again, until cooked.
* Once cooked, remove toothpicks satenya, and sprinkle pepper on it.
Kare Lontong
Ingredients :
4 pieces lontong
8 fruits known pong / 2 large white out, diced
enough oil, for frying
3 bay leaves
5 lime leaves
2 stalks lemongrass, crushed
1 stick Etlingera, sliced
3 cm ginger, crushed
1 liter coconut milk from coconuts 1
6 glandular beans, cut into pieces
Spices are blended:
6 red onions
3 cloves garlic
6 cm turmeric, roasted
1 tablespoon coriander, toasted
1 tsp cumin
2 cardamom seeds
2 fennel seeds, toasted
1 / 2 tsp pepper grain
1 tsp fine salt
Complement:
Fried onions and fried emping
How to Make:
1. Heat the cooking oil, saute all the spices, bay leaves, lime leaves, lemon grass, Etlingera, and ginger cook until fragrant.
2. Enter the coconut milk, add beans, cook for a while, lift. Enter knew who was on fries.
3. Prepare a bowl, cut order lontong sufficiently. Pour the curry.
4. Serve warm, sprinkle with fried onions and fried emping.
