Perkedel Basil recipe

Perkedel Basil recipe


251x300 basil meatball inforesep Perkedel Basil Recipe

Meatball meatball again again. Side dishes this one becomes boring if we can make it with different variations.

Recipe Basil Perkedel Material:

* 250 grams of potatoes, cut into pieces, fried
* 3 stalks (5 grams) basil, dipetiki, chopped fine
* 1 leek, sliced finely
* 1 egg beaten off
* Oil for frying

Subtle Seasonings Perkedel recipe Basil:

* 3 red onions, fried
* 2 cloves garlic, fried
* 1 cm turmeric, fried
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon pepper powder
* 1 / 4 teaspoon nutmeg powder

How to Make Basil Perkedel:

1. Potato puree. Add the basil leaves, scallions, egg, and spices finely. Mix well.
2. Take a little mixture of potatoes. Round and flat shapes. Fry greeting heated oil over medium heat until cooked.

For 13 pieces

bikang cake

bikang cake
Bikang cake is a traditional snack that can still survive in the middle of modern snacks. Let us instill a love for traditional Indonesian snacks, delicious lost ama ko ga wrote most of the modern hawker keren2 name. heuheuhe ...

Material:

* 500 grams of rice flour
* Wheat flour is 125 grams of protein
* Tapioca flour / starch 50 grams
* 400 grams of granulated sugar
* 2 eggs chicken eggs, beaten
* 1300 ml coconut milk from 2 coconuts
* 3 pieces of pandan leaves
* Salt to taste
* Green food coloring to taste

How to make:

1. Mix the rice flour, wheat, tapioca and sugar. Mix well.
2. Boil the coconut milk, pandan leaves and salt until boiling, lift.
3. Take 1200 ml of coconut milk, pour in the rice flour mixture gradually, stirring until blended. Add eggs, mix well. Cover the dough with a cloth or plastic wrap, let sit for about 2 hours.
4. Add green food coloring and stir well.
5. Heat the mold bikang way, pour the batter. Cook until done. Lift (do not need dicukit), brush the bottom with the remaining coconut milk bikang. Put on top and chill want.
6. Bikang ready to serve ... ..

Nugget Milk

Nugget Milk


Ingredients:
500gr milkfish meat without skin
3btr chicken eggs
2sdm tpg tapioca
750ml oil u / manggoreng

Spices:
5siung bwg white, chopped
3sdt bwg Bombay, minced
1btg leaves bwg / bwg gear
KCP salted 2sdm
1sdt mnyk sesame
sckpnya salt

Material layer:
1btr chicken eggs
100gr tpg wheat protein is
100gr tpg pangko / panir

HOW TO MAKE:
1. heat oil, stir-fry bwg white & bwg Bombay until fragrant
lift.
2. mixed materials and other spices, mixed flat.
3. dough in a cast brass box the size of 15 × 15x3cm mean plastic. averaging
4. pengukus boil a pot, steam the dough for 15 minutes until cooked.
lift & dinginkan. cut block
5. gulingkan dough in flour until smooth.
in the remaining egg dye my d shake, lift.
6. and gulingkan in tpg pangko / panir.
7. heat oil, fried dough to snuff.
lift & Drain.
serve warm.

untk 15 pieces.

Pepes A Lemon basil

Pepes A Lemon basil


Ingredients:
7 pieces of bread are fresh-torn
A white 650gr
50gr basil
1 grated coconut
3 eggs

Spices: dialusin
6 cloves garlic
6 cloves onion
5 fruit cayenne
5 hazelnut fruit
1 tsp pepper
1.5 teaspoon salt
divers adequate
Wrapper: banana leaves
+ Oil

How to make:
1. Toss all ingredients and seasonings, stir well to the average
Wrapped packet of banana leaves.
2. Continue to steam, after the cold open bungkusnya.
3. Fry until yellowish

To cut 15.

Crab curry Manis (padang )

Crab curry Manis (padang )
 

Ingredients:
3 tails, crab, clean, steam
1,200 ml of milk
4 pcs red chili, split lengthwise
2 bh sour stuff
2 btg Serai, memarkan
Oil need to

Puree:
7 pcs onion
3 cm turmeric
2 cm ginger
2 cm lengkuas
1 tsp pepper grains
1 tsp coriander
1 ½ tsp salt

Method:
Heat oil, stir-fry ingredients until smooth and fragrant Serai.
Add the cayenne, cook until wilting.
Cast coconut milk, slosh-slosh that is not broken, cook until boiling.
Enter crab and sour stuff.
Cook until sauce and spices permeate set, lift.

For 3 people
Source:
www.tabloidnova.com

Goat Tinoransak Spices (menado)

Goat Tinoransak Spices (menado)
 

material:
500 grams of goat meat, cut 2 cm box
20 sheets basil
5 rod Serai, dimemarkan
500 ml water
5 tablespoons vegetable oil

flavor of those rough:
20 grains of red onion
100 grams green chili
5 fruit green chili sauce
2 tsp salt

how to make:
1. Stir-fry seasoning flattered, basil, and Serai until fragrant.
2. Enter the goats while stirred to change color.
3. Cast water and cook until meat is tender.

for 6 portions.

Pelepah brain-Brain Mold

Pelepah brain-Brain Mold
Ingredients:

* 300 gr fish tenggiri
* 100 gr shrimp meat
* 100 gr roughly chopped mushroom, stir-fry with minced
garlic and salt
* 1 tbsp sago flour
* 1 tbsp finely chopped leaves sledri
* 2 tbsp sugar
* 1 / 2 tsp salt
* 1 tsp pepper powder
* Stems of coconut leaves adequate

Sauce:

* 5 tbsp chilli
* 1 tsp mustards
* 1 tbsp sugar
* 1 tbsp vinegar
* 1 / 2 tsp salt
* 100 ml of warm water (cooked)

How to make:

* Mixed fish, shrimp, meat, sago flour, sugar, salt and pepper to a blender, pure (not sticky)
* Intervene again with mushrooms and leaves sledri, uleni return to the average mixed
* Pelepah cut coconut as long as 20 cm, and then place the dough 1 tbsp pinchers ditengahnya then again with the next pelepah coconut, satukan edges and seedling
* Fuel brain-brain pelepah until cooked enough, Serve with sauce

To make sauce:

* Intervene to piggledy all ingredients and serve the average correct
Author: Rudy Choiruddin