In this article I will share some recipes typical of Indonesia, which certainly easier to practice in your home kitchen. The types of food that are often encountered in Indonesia and became a favorite recipe .
FRIED CHICKEN TASTEFUL
Ingredients:
1 whole chicken, cut into 20 parts
1 tablespoon lemon juice and 1 teaspoon salt
2 cm ginger, crushed
2 bay leaves
1 liter water
Blend:
10 cloves of garlic
8 grains of hazelnut, toasted
2 tbsp coriander, toasted
1 tablespoon salt
Savory seasoning:
20 g of corn starch
1 teaspoon baking powder
Right amount of oil
Complement: salad vegetables and sauce plow: 3 large red chilies, 8 fruit red chili sauce, and 1 tomato, fried until half cooked, lift, puree. Add 1 teaspoon shrimp
overcooked and 1/4 tsp salt and stir well.
How to make:
1. Wash the chicken, coat with lemon juice and 1 teaspoon of salt, let stand 15 minutes, wash again, drain.
2. Boil chicken along with ginger, bay leaves, and spices. Cook the chicken until soft, use a medium heat, remove from heat. Drain the chicken, reserving the broth.
3. seasoning savory: take 500 ml chicken broth, mixed with corn starch, cook until thickened, remove from heat, let cool. Once cool, add the baking powder, mix well
and set aside.
4. Heat oil, fry chicken until golden brown, remove from heat. Pour savory seasoning over the chicken-spoon spoonful, fried until golden and nesting, lift.
5. Serve warm with salad vegetables and sauce plow.
To: 6 people
-------------------------------------------------------------------------------------------
FRIED CHICKEN
Ingredients:
1 whole chicken cut into 4 parts
2 stalks lemongrass crushed
3 cm galangal crushed
3 bay leaves
1 tablespoon brown sugar comb
2 tablespoons tamarind water java
1 crushed nutmeg
1 tsp chicken flavor bouillon powder
250 ml coconut milk from coconuts 1/2
Oil for frying sufficiently
Blend:
8 red onions
5 cloves garlic
1 tbsp toasted cumin
1 tsp toasted cumin
1 tsp pepper grains
5 grains of toasted hazelnut
5 cm turmeric baker
1 cm ginger
How to make:
1. Chicken after washed, drained.
2. Prepare a frying pan, put the coat chicken with lemon grass spices enter, ginger, bay leaves, brown sugar, tamarind water, nutmeg, bouillon powder and coconut milk.
3. Cook over medium heat until the chicken is tender, remove from heat.
4. Serve with rice uduk.
For: 4 people
Note: The remaining seasoning can be used for steam tofu and tempeh, for ati ampla, cow intestines, intestinal chicken, jerked and lungs, first boiled until soft, then
give the same seasoning with chicken, let stand for 30 minutes and fry until mature, the same seasoning shrimp skewers with chicken fried directly.
-------------------------------------------------------------------------------------------
BANDENG PICKLES SEASONING
Ingredients:
2 goats milk (400 grams), cut into 3 parts
2 tablespoons lime juice and 1/2 teaspoon salt
the oil for frying
2 pieces of cucumber, seeded, cut into matchsticks
2 carrots, peeled, cut into matchsticks
15 red onions, peeled
3 large red chilies
20 pieces of red chili sauce
2 stalks lemongrass, crushed
5 lime leaves
250 ml of water
2 tbsp vinegar cooking
1/2 teaspoon salt and 1/4 teaspoon pepper
2 teaspoons instant chicken flavor bouillon powder
Blend:
3 red onions
3 cloves garlic
5 grains of toasted hazelnut
6 cm turmeric, fuel
1 tablespoon sugar
How to make:
1. Wash and then coat with lime juice and salt, let stand for 10 minutes.
2. Heat oil, milkfish fry until cooked, remove from heat, set aside.
3. Heat a little oil, saute ground spices until fragrant, put lemon grass, leaves orange, water, cooking vinegar, salt, and pepper, bring to a boil.
4. After the boil, and broth is absorbed, enter the carrots, cucumbers, red peppers, cayenne pepper, red onion, and chicken flavor instant bouillon powder, cook
briefly. Enter milkfish fry, stir well, remove from heat.
5. Serve warm with white rice
For: 4 people
-------------------------------------------------------------------------------------------
MUSH CHICKEN PARTY
Ingredients:
2 tablespoons cooking oil
1 tbsp sesame oil
5 cloves garlic, minced
100 g onions, chopped
1/2 chicken, cut into small pieces
2 tbsp oyster sauce
1 teaspoon salt, 1/2 teaspoon pepper
1 tablespoon chicken flavor
150 grams of canned button mushrooms, sliced
150 gr shelled sweet corn
Porridge:
150 grams of rice
800 ml of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
Topping: dumpling skin, sliced, fried; coriander leaves
Complement: bottled chili sauce and pickled cucumber
How to make:
1. porridge: cook rice together with water, ginger, and lemongrass until it becomes mush half cooked, lift.
2. Heat the oil along with sesame oil, saute garlic and onion bombay until fragrant. Add chicken, oyster sauce, salt, and pepper, cook until chicken changes color. Add
flavor taste of chicken, mushrooms, and corn, and cook until the chicken is tender, remove from heat. Enter into the slurry, stir well.
3. Cook chicken porridge together until evenly seasoning and chicken is tender, remove from heat.
4. Serve warm, sprinkle with fried dumplings and cilantro. Complete with dip chili and pickles.
To: 6 people
-------------------------------------------------------------------------------------------
MUSH CHICKEN SOUP BROTH
Ingredients:
Porridge:
200 grams of rice, wash, drain
2 liters of water
2 pieces of pandan leaves
2 bay leaves
1 teaspoon salt
Soup:
1 chicken breast
1 leek and 2 stalks celery
1 liter water
1 stalk lemongrass, lime leaves 3, and 2 cm ginger, crushed
6 tablespoons sweet taste Bango soy sauce
3 tablespoons cooking oil
Blend:
8 red onions
5 cloves garlic
3 cm turmeric, fuel
5 grains of hazelnut, toasted
1 tablespoon salt and 1 teaspoon pepper
Complement:
100 grams of soybean cooking
5 cakwe fruit, sliced
Sliced leeks, sliced celery, fried onions, and red chips
Boiled or bottled chili sauce
How to make:
1. porridge: cook rice together with water, pandan leaves, greetings, and salt to be porridge is thick, remove from heat, set aside.
2. Gravy: Heat oil, saute ground spices until fragrant, remove from heat. Boiled stir together chicken seasoning, onion, celery, lemon grass, lime leaves, and ginger
until the chicken is tender, remove from heat. Suwir-shredded chicken. Add residual sweetness in the broth boil, cook a minute, remove from heat.
3. Presentation: prepare a bowl, fill it with slurry and shredded chicken. Sprinkle nuts fried soy, scallions, celery, and onions fried. Pour the soup broth
sufficiently. Garnish with red chips.
For: 8 people
-------------------------------------------------------------------------------------------
MUSH VEGETABLES
Ingredients:
100 grams of rice
750 ml of water
1 pandan leaves
2 stalks lemongrass, crushed
1 teaspoon salt
150 gr shelled sweet corn
250 gr pumpkin, diced
1 bunch of spinach
1 bunch kale
2 bunches of basil leaves
Complement: tomato sauce and fried salted fish jambal
How to make:
1. Make porridge: cook rice together with water, pandanus leaf, lemongrass, and salt up into a soft mush.
2. Enter the sweet corn and pumpkin and cook until soft. Add spinach and kale, cook briefly, put the basil, stir well, remove from heat.
3. Serve pureed vegetables with tomato sauce and salted fish jambal.
For: 4 people
-------------------------------------------------------------------------------------------
COTO MAKASAR
Ingredients:
500 grams of beef, brisket
500 grams of tripe, boiled
300 grams of beef liver, boiled
200 grams of beef heart, boiled
5 lemongrass crushed
4 sm ginger crushed
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liters of water washing rice / rice soup
1 tablespoon seasoning veal flavor bouillon powder
6 tablespoons vegetable oil
Blend:
10 cloves of garlic
8 grains of toasted hazelnut
1 tbsp coriander roasted
1 tsp toasted cumin
1 teaspoon salt and 1 teaspoon pepper grains
Complement: fried onions, sliced onion and chopped celery, chilli taoco
Blend: 10 onion, 5 cloves garlic, chili curly boiled briefly 10, 100
taoco gram, sauteed with 6 tablespoons vegetable oil until cooked, add the puree
salt and brown sugar.
How to make:
1. Boil beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings after being cooked remove and drain, cut into cubes. Jerohan veal cooked, diced.
Set aside.
2. Heat oil and saute the ingredients are mashed up fragrant, enter into the broth, add the fried peanuts, bring to a boil.
3. The presentation, prepare a bowl, fill with meat and jerohan give broth, sprinkle fried onions, sliced scallions and serve with native celery and chili taoco.
4. Serve warm.
To: 6 people
-------------------------------------------------------------------------------------------
GRILLED SPICY BEEF
Ingredients:
750 grams of beef thigh
2 bay leaves and 1 teaspoon salt
1 tablespoon chicken flavor Royco
5 tablespoons cooking oil
Sauce:
350 grams of red chili big
10 pieces of cayenne pepper
10 red onions
8 cloves garlic
2 cm ginger, crushed
5 pieces of tomatoes, sliced
1 teaspoon salt and 1/2 teaspoon pepper
2 tablespoons lime juice
How to make:
1. Boil together dging bay leaves and salt until soft, angkat.Iris meat follow fiber, at-o'clock until flat.
2. Bake the meat on the coals until browned, remove from heat.
3. Sauce: Heat oil, saute ground spices until fragrant, put tomatoes vegetables, salt, pepper and flavor chicken, cook until cooked sauce. Enter the lime juice
and roasted meat, stir well, remove from heat.
4. Serve warm with white rice.
For: 4 people
0 Response to "A Wide Variety of Recipes Indonesia"
Post a Comment