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.
Wednesday, November 26, 2008
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.
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.
Wednesday, October 8, 2008
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
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.
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.
Saturday, September 27, 2008
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
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
Saturday, September 13, 2008
crab sweet soup (field)
crab sweet soup (field)
ingredient:
3 crabs, clean, steam
1200 ml coconut milk
4 red chilli bras, slit lengthways
2 sour bras kandis
2 btg serai, contuse
oil to menumis
attenuate:
7 onion bras
3 cm turmeric
2 cm ginger
2 cm alpine galanga
1 sdt grain pepper
1 sdt coriander
1½ sdt salt
manner makes:
heat oil, tumis soft flavor and serai up to fragrant.
add red chilli, ripe up to withered.
decant coconut milk, poke at so that not broken, ripe up to boil.
insert crab and sour kandis.
ripe up to flavor penetrates and sauce coagulates, lift.
to 3 person
source:
www. tabloidnova. com
ingredient:
3 crabs, clean, steam
1200 ml coconut milk
4 red chilli bras, slit lengthways
2 sour bras kandis
2 btg serai, contuse
oil to menumis
attenuate:
7 onion bras
3 cm turmeric
2 cm ginger
2 cm alpine galanga
1 sdt grain pepper
1 sdt coriander
1½ sdt salt
manner makes:
heat oil, tumis soft flavor and serai up to fragrant.
add red chilli, ripe up to withered.
decant coconut milk, poke at so that not broken, ripe up to boil.
insert crab and sour kandis.
ripe up to flavor penetrates and sauce coagulates, lift.
to 3 person
source:
www. tabloidnova. com
flavor goat tinoransak (manado)
flavor goat tinoransak (manado)
ingredient:
500 grams of mutton, cut box 2 cm
20 sheets of basil leaf
5 stalks serai, contused
500 ml water
5 frying oil tablespoon
flavor pounds coarse:
20 onion grains
100 grams of green chilli
5 green cayenne
2 salt teaspoon
manner makes:
1. tumis flavor pounds, basil leaf, and serai until fragrant.
2. insert goat while stirred up to turn colour.
3. decant water then ripe until soft meat.
to 6 portions.
ingredient:
500 grams of mutton, cut box 2 cm
20 sheets of basil leaf
5 stalks serai, contused
500 ml water
5 frying oil tablespoon
flavor pounds coarse:
20 onion grains
100 grams of green chilli
5 green cayenne
2 salt teaspoon
manner makes:
1. tumis flavor pounds, basil leaf, and serai until fragrant.
2. insert goat while stirred up to turn colour.
3. decant water then ripe until soft meat.
to 6 portions.
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