cake recipe - layer cake recipe surabaya 1
ingredient:
570cc or 30 egg yolk grains
2 protein grains
350 gram orchid butter or blue band is shaken until rise white
120 grams of whole-wheat
300 grams of sand sugar
20 grams of milk powder
1 sdm brown pasta
½ sdt vanilla
1 sdm rum
manner makes:
yellow and protein, sugar, vanilla and rum shaken until rise.
insert wheat, milk powder, latest insert butter shakes.
batter is divided 3 parts. 1 part is given brown pasta.
grilled with fire on, 200°c.
after ripe, compile cake 3 layers with brownly in the middle of. for sheating can be used jam or butter cream.
source :
http: /www. resepmasakan. com
Thursday, May 29, 2008
cake recipe - banana cake
cake recipe - banana cake
ingredient - ingredient that used:
150 grams of rice powder
100 grams of sand sugar
700cc coconut milk from 1 coconut grain
½ sdt salt
1 sheet of pandanus leaf
75 grams of flour hunkwee
2 bananas mempotong-potong
banana leaf to wrap up
manner makes:
mix rice powder, sand sugar, coconut milk, salt and pandanus leaf. ripe and stir then sampau batter is thick. lift from fire, let until warm.
insert flour hunkwee little by little while stirred flat.
take banana leaf, put 2 sdm batter, contents middle it with banana cut. package, and steam until 30 minutes until ripe.
source:
http: /www. resepmasakan. com
ingredient - ingredient that used:
150 grams of rice powder
100 grams of sand sugar
700cc coconut milk from 1 coconut grain
½ sdt salt
1 sheet of pandanus leaf
75 grams of flour hunkwee
2 bananas mempotong-potong
banana leaf to wrap up
manner makes:
mix rice powder, sand sugar, coconut milk, salt and pandanus leaf. ripe and stir then sampau batter is thick. lift from fire, let until warm.
insert flour hunkwee little by little while stirred flat.
take banana leaf, put 2 sdm batter, contents middle it with banana cut. package, and steam until 30 minutes until ripe.
source:
http: /www. resepmasakan. com
indonesia dish recipe - soto holy
indonesia dish recipe - soto holy
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com
indonesia dish recipe - soto holy
indonesia dish recipe - soto holy
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com
ingredients:
1 free-range chicken, cut 4 parts
3 boiled egg grains cuts congenial
100 gr bean sprouts menyeduh
2 sdm sledri merajang soft
2 sdm garlic merajang and fried
75 ml sweet soybean sauce
2 lime is taken the water
2 stick serai
1 1/2 sdt salt
1 sdt sugar
1 1/2 water litre
frying oil and white rice sufficient
flavor that refined:
6 garlic
6 onion cloves
1 sdm coriander
1/2 sdt dill
6 candlenut grains
3 cm ginger
manner makes:
heat water then boiled chicken with little fire up to fragrant broth and ripe chicken.
heat frying oil, tumis flavor that refined up to fragrant and ripe along with serai, insert into boiled chicken, salt, sugar and fried garlic.
go on cook up to flavor penetrates into chicken, lift chicken and suwiri.
put rice into cup, insert bean sprouts, egg, sledri, suwiran chicken, orange juice and a little sweet soybean sauce, pour sauce soto, ready serve.
tip:
in menumis flavor that be putted into into will boiled chicken must genuinely fragrant ripe. otherwise ripe so sauce soto langu or not delicious. source from claudie_lum
source:
http: /www. resepmasakan. com
Wednesday, May 28, 2008
pickles boodle
pickles boodle
ingredient:
200 gr wet noodle, pour boiling water into hot water, leak
3 sheets of cabbage, throw away the leaf bone, slice soft
30 gr taoge, pour boiling water into hot water, leak
2 cut tempe fried, cut 2x2 cm
4 cut dry fried tofu (for example knows sumedang), potong24 sdm roasted peanut
pickles:
2 cucumbers, cut in two, throw away the seed, slice as thick as 2 mm
1/4 sdt salt
several vinegar drops
1 sdm sand sugar
mix to grow into one all ingredients, hush 30 minutes so that penetrate
sowing:
2 sheet sledri, slice soft
2 sdm fried onion
completion:
chutney that made from chili at boiled and at soft pestle
sauce:
2 garlic cloves, soft pestle
50 gr java sugar
200 cc water
5 sdm sweet soybean sauce
1/2 sdt salt
several vinegar drops
manner processes:
sauce:
mendihkan java sugar and water, up to sugar dissolves, filter.
mendihkan return java sugar water, add sweet soybean sauce, salt, vinegar and
garlic.
let until space temperature.
guess to guess this sauce taste, resemble cuko empek2, but liquider and not
hot.
presentation:
noodle order, cabbage slices, taoge, tempe and know, pickles, roasted peanut,
taburi with fried onion and celery.
pour sauce. present with chutney.
if there krupuk karak/gendar/puli, delicious also at crumple up above pickles boodle
this.
ingredient:
200 gr wet noodle, pour boiling water into hot water, leak
3 sheets of cabbage, throw away the leaf bone, slice soft
30 gr taoge, pour boiling water into hot water, leak
2 cut tempe fried, cut 2x2 cm
4 cut dry fried tofu (for example knows sumedang), potong24 sdm roasted peanut
pickles:
2 cucumbers, cut in two, throw away the seed, slice as thick as 2 mm
1/4 sdt salt
several vinegar drops
1 sdm sand sugar
mix to grow into one all ingredients, hush 30 minutes so that penetrate
sowing:
2 sheet sledri, slice soft
2 sdm fried onion
completion:
chutney that made from chili at boiled and at soft pestle
sauce:
2 garlic cloves, soft pestle
50 gr java sugar
200 cc water
5 sdm sweet soybean sauce
1/2 sdt salt
several vinegar drops
manner processes:
sauce:
mendihkan java sugar and water, up to sugar dissolves, filter.
mendihkan return java sugar water, add sweet soybean sauce, salt, vinegar and
garlic.
let until space temperature.
guess to guess this sauce taste, resemble cuko empek2, but liquider and not
hot.
presentation:
noodle order, cabbage slices, taoge, tempe and know, pickles, roasted peanut,
taburi with fried onion and celery.
pour sauce. present with chutney.
if there krupuk karak/gendar/puli, delicious also at crumple up above pickles boodle
this.
tomato soup
tomato soup
ingredient:
200 gr tomato, soak hot water, skin
150 gr gluten, boiled, cut dice 1 cm
50 gr pea
50 gr corn pipil
75 gr carrot, flower form
1 sdm pasta tomato
2 sdm tomato sauce
1 cm ginger, chop
500 ml vegetarian broth
1/4 sdt pepper
1/2 sdt salt
2 sdt maize flour, dissolve
1 btg celery, chop
1 sdm margarine to menumis
vegetarian broth ingredient:
200 gr bengkuang, peel, cut 6 parts
200 gr carrot, peel, cut 4 parts
2 btg celery leaf, cut 2 parts
2 sweet corn bras intact, cut 3 parts
1/2 sdt pepper
1 sdt salt
600 ml water
manner makes:
1. make vegetarian broth: boiled water with bengkuang, carrot, celery leaf, sweet corn, pepper and salt, ripe with little fire during 30 minutes, lift, filter.
2. soak tomato in hot water, hush a moment, throw away epidermis and its contents, cut tomato as big as dice 1 cm, cast aside.
3. heat margarine, tumis ginger up to fragrant, decant broth, salt, pepper, stir, ripe up to boil, lift, filter.
4. heat to return broth, insert tomato, pasta tomato, tomato sauce, gluten, pea, corn pipil, carrot, celery, pepper and salt, ripe up to boil. decant maize solution, stir, mendihkan, lift.
ingredient:
200 gr tomato, soak hot water, skin
150 gr gluten, boiled, cut dice 1 cm
50 gr pea
50 gr corn pipil
75 gr carrot, flower form
1 sdm pasta tomato
2 sdm tomato sauce
1 cm ginger, chop
500 ml vegetarian broth
1/4 sdt pepper
1/2 sdt salt
2 sdt maize flour, dissolve
1 btg celery, chop
1 sdm margarine to menumis
vegetarian broth ingredient:
200 gr bengkuang, peel, cut 6 parts
200 gr carrot, peel, cut 4 parts
2 btg celery leaf, cut 2 parts
2 sweet corn bras intact, cut 3 parts
1/2 sdt pepper
1 sdt salt
600 ml water
manner makes:
1. make vegetarian broth: boiled water with bengkuang, carrot, celery leaf, sweet corn, pepper and salt, ripe with little fire during 30 minutes, lift, filter.
2. soak tomato in hot water, hush a moment, throw away epidermis and its contents, cut tomato as big as dice 1 cm, cast aside.
3. heat margarine, tumis ginger up to fragrant, decant broth, salt, pepper, stir, ripe up to boil, lift, filter.
4. heat to return broth, insert tomato, pasta tomato, tomato sauce, gluten, pea, corn pipil, carrot, celery, pepper and salt, ripe up to boil. decant maize solution, stir, mendihkan, lift.
sambel fried komplit
sambel fried komplit
to 10 person
ingredient:
350 grams of hash, make marble form
350 grams of cow heart, boiled a moment cut dice 1 cm
350 grams of shrimp peels to slit the back leaves over its tail
12 ripe boiled quill egg grains
100 gram kapri sweet
1 big red chilli slices slanting thin
1 board petai slice to follow taste
500 ml coconut milk from 1 coconut grain
350 ml coconut milk from 1 coconut grain
3 sheets of orange leaf
2 sheets of greetings leaf
2 stick serai contuse
1 sdm tamarind water
80 ml sweet soybean sauce
5 sdm frying oil
attenuate:
15 big red chillis
10 onion cloves
5 garlic cloves
5 candlenut grains sangrai
2 sdt salt
1 sdt item pepper
manner makes:
1. heat frying oil then fried boiled quill egg up to golden coloured. lift. afterwards tumis kapri and petai. lift. then tumis red chilli slices. lift. shrimp fried latest up to turns then lift.
2. heat to return remainder oil fries and use to menumis flavor that refined up to fragrant. insert orange leaf, greetings, serai, tamarind water and sweet soybean sauce. insert coconut milk 500 ml then mendihkan.
3. insert meat balls, ripe up to float. insert cow heart, ripe up to sauce coagulates. add thick coconut milk and ripe up to coconut milk appears oily. then insert shrimp, quill egg, kapri and petai. ripe a moment then lift.
4. present as completion: lontong or ketupat, taburi with fried red chilli
to 10 person
ingredient:
350 grams of hash, make marble form
350 grams of cow heart, boiled a moment cut dice 1 cm
350 grams of shrimp peels to slit the back leaves over its tail
12 ripe boiled quill egg grains
100 gram kapri sweet
1 big red chilli slices slanting thin
1 board petai slice to follow taste
500 ml coconut milk from 1 coconut grain
350 ml coconut milk from 1 coconut grain
3 sheets of orange leaf
2 sheets of greetings leaf
2 stick serai contuse
1 sdm tamarind water
80 ml sweet soybean sauce
5 sdm frying oil
attenuate:
15 big red chillis
10 onion cloves
5 garlic cloves
5 candlenut grains sangrai
2 sdt salt
1 sdt item pepper
manner makes:
1. heat frying oil then fried boiled quill egg up to golden coloured. lift. afterwards tumis kapri and petai. lift. then tumis red chilli slices. lift. shrimp fried latest up to turns then lift.
2. heat to return remainder oil fries and use to menumis flavor that refined up to fragrant. insert orange leaf, greetings, serai, tamarind water and sweet soybean sauce. insert coconut milk 500 ml then mendihkan.
3. insert meat balls, ripe up to float. insert cow heart, ripe up to sauce coagulates. add thick coconut milk and ripe up to coconut milk appears oily. then insert shrimp, quill egg, kapri and petai. ripe a moment then lift.
4. present as completion: lontong or ketupat, taburi with fried red chilli
Tuesday, May 20, 2008
The porridge seafood
The porridge seafood
The material:
2 cooking oil human resources, 1 oil human resources wijen
5 garlic fangs, cincang
100 gram the onion, cincang
250 gram prawns, discarded skin, left ekornya
2 tails cumi, analysed, the piece according to selera
200 gram large-scale fish meat, the piece dadu
2 human resources of oysters sauce, 2 soy sauce human resources manis
1 sdt salt, 1/2 sdt ground pepper, 1 sugar human resources pasir
1 stick of the leek, iris
The porridge: 200 gram beras
1400 ml air
3 cm jahe
2 rods of lemon grass memarkan
Sowing: the leaves ketumbar
accessories: chicken Broth scattered with the slice of the leek, cakwe the slice, chilli sauce sauce botolan and the pickle mentimun
The instruction: 1.Bubur: cooked the rice with water, jaher and lemon grass until becoming the half-ripe porridge, adopted.
2.Panaskan oil with oil wijen, stir-fryed the garlic with the onion through to fragrant, put prawns and cumi, cooked until changing colour, put oysters sauce, sweet soy sauce, salt, ground pepper and granulated sugar, cooked as far as the equitable spice and seafood ripe, adopted.
3.Siapkan the cup filled with the porridge, poured tumisan above, equipped with cakwe.
4.Sajikan warm with chicken broth, chilli sauce sauce and the pickle.
To: 6 people.
The material:
2 cooking oil human resources, 1 oil human resources wijen
5 garlic fangs, cincang
100 gram the onion, cincang
250 gram prawns, discarded skin, left ekornya
2 tails cumi, analysed, the piece according to selera
200 gram large-scale fish meat, the piece dadu
2 human resources of oysters sauce, 2 soy sauce human resources manis
1 sdt salt, 1/2 sdt ground pepper, 1 sugar human resources pasir
1 stick of the leek, iris
The porridge: 200 gram beras
1400 ml air
3 cm jahe
2 rods of lemon grass memarkan
Sowing: the leaves ketumbar
accessories: chicken Broth scattered with the slice of the leek, cakwe the slice, chilli sauce sauce botolan and the pickle mentimun
The instruction: 1.Bubur: cooked the rice with water, jaher and lemon grass until becoming the half-ripe porridge, adopted.
2.Panaskan oil with oil wijen, stir-fryed the garlic with the onion through to fragrant, put prawns and cumi, cooked until changing colour, put oysters sauce, sweet soy sauce, salt, ground pepper and granulated sugar, cooked as far as the equitable spice and seafood ripe, adopted.
3.Siapkan the cup filled with the porridge, poured tumisan above, equipped with cakwe.
4.Sajikan warm with chicken broth, chilli sauce sauce and the pickle.
To: 6 people.
noodles soup mie
The material:
feet (or meat tetelan)
Accessories: noodles basah
Col, the slice tipis
Risol, the piece sedang
tomatoes, the slice tipis
the celery leaves, the slice halus
chilli sauce rawit
The broth spice: merica
2 kemiri
2 onion fangs putih
4 onion fangs merah
a thin slice of ginger, keprek
1 sheet sereh
Garam
the broth instruction: 1.
Boil feet (meat tetelan) with water as far as tender meat.
2.
Refine pepper, candlenuts, the garlic and the shallot.
3.
Stir-fry the fine spice through to fragrant, put ginger and lemon grass.
4.
Put the spice stir-fry inside rebusan tetelan (meat), cooked until boiling.
the instruction risol: 1.
Soaked bihun in hot water through to soft, tiriskan and eliminated.
2.
Refine the garlic and pepper, stir-fry through to fragrant.
3.
Put bihun, gave adequate salt, stirred through to bihun withered.
Adopted.
4.
Prepare spring rolls skin.
5.
Gave bihun and the roll of spring rolls skin.
6.
Fried through to brownish.
the small chilli sauce instruction: 1.
Boil the small chilli through to withered.
2.
Ground rough.
3.
Give water and distillation water of the lime citrus fruit.
the presentation: 1.
Compile wet noodles, the cabbage, risol and tomatoes.
2.
Poured with broth plus his meat.
3.
Sprinkle the celery leaves and gave small chilli sauce.
feet (or meat tetelan)
Accessories: noodles basah
Col, the slice tipis
Risol, the piece sedang
tomatoes, the slice tipis
the celery leaves, the slice halus
chilli sauce rawit
The broth spice: merica
2 kemiri
2 onion fangs putih
4 onion fangs merah
a thin slice of ginger, keprek
1 sheet sereh
Garam
the broth instruction: 1.
Boil feet (meat tetelan) with water as far as tender meat.
2.
Refine pepper, candlenuts, the garlic and the shallot.
3.
Stir-fry the fine spice through to fragrant, put ginger and lemon grass.
4.
Put the spice stir-fry inside rebusan tetelan (meat), cooked until boiling.
the instruction risol: 1.
Soaked bihun in hot water through to soft, tiriskan and eliminated.
2.
Refine the garlic and pepper, stir-fry through to fragrant.
3.
Put bihun, gave adequate salt, stirred through to bihun withered.
Adopted.
4.
Prepare spring rolls skin.
5.
Gave bihun and the roll of spring rolls skin.
6.
Fried through to brownish.
the small chilli sauce instruction: 1.
Boil the small chilli through to withered.
2.
Ground rough.
3.
Give water and distillation water of the lime citrus fruit.
the presentation: 1.
Compile wet noodles, the cabbage, risol and tomatoes.
2.
Poured with broth plus his meat.
3.
Sprinkle the celery leaves and gave small chilli sauce.
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