How To Make Kembang Tahu [ Flower Tofu ] Indonesian Traditional Food

Ingredients :

Beancurd 1 exp, hot water soak 10 minutes then cut into long smooth

Minced meat 100 gr

Shrimp chopped 100 gr

100 g carrots, cut into small squares

2 stalks celery, chopped

1 egg, beaten off

Royco taste 1 tbsp chicken

Nutmeg 1/2 tsp

20 quail eggs grain

Enough cooking oil for frying

How to make:

Mix all ingredients except the quail eggs, mix well

Take 2 tablespoons of dough and roll in thick plastic top 1 cm, diameter 6 cm, then make a hole in the middle of Adona (for quail eggs). Do so on until exhausted

Heat oil one by one and then break quail eggs in the middle. Cover the pan and flip, fry until brown

Hidang with chili sauce.

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How To Make Kakap Meuniere , Indonesian Traditional Food

Materials :

1 kg snapper fillets, cut into 8 sections wide

Royco taste 1 tbsp chicken

1 egg, beaten off

Bread flour 100 gr

Margarine 200 gr



Sauce Ingredients:

Margarine 75 gr

Flour 75 gr

Milk 350 ml

Royco taste 1 tbsp chicken

egg yolks 3 eggs, beaten off

Onions 1/2 fruit,

then soak the finely chopped 1 tsp vinegar for 15 minutes

3 stems of parsley, chopped



How to make:

Marinate the fish with Royco taste of chicken and let stand for 15 minutes

Dip one by one into the beaten eggs,

roll into the bread flour

fried in margarine until brown

sauce:

Heat the margarine and flour and milk input.

Cook until thick and lift

Add the eggs and onions and parsley together cukanya.

Sauce ready to serve

Serve the fish with the sauce already fried.

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How To Make Hawaiian Chicken

Materials - Materials:

1 whole chicken, cleaned and halved

Pineapple juice 250 ml water

8 tablespoons soy sauce

Royco taste 2 tablespoons chicken

Vinegar 1 tbsp

10 large green chilli pieces, cored, sliced ​​finely rounded

Nerah garlic 5 grains, finely sliced

Brown sugar 1 piece (50gr)

1 tbsp honey

Doreng oil 4 tbsp



How to make:

Mix in the chicken: water pineapple juice, Royco taste of chicken, brown sugar, honey, soy sauce and squeeze - squeeze and store in the refrigerator for overnight

Before the oven, coat with oil and then oven until done (golden yellow)

Saute onion and green pepper until wilted and add a little salt and pour over the chicken

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How To Make Siomay , Indonesian Traditional Food

500 gr mackerel fish meat mashed

100 gr sago flour
1 tsp ginger water

1/2 tsp pepper powder

1/2 tsp Refined Sugar
1 tsp sesame oil if desired

1 tbsp Ebi disangan and soaked (for easy software)
salt to taste


How to Make:


Mix all ingredients, stirring until blended and smooth, Wraps on tofu and boiled eggs remaining rounded according to taste.

Steamed siomai in the steamer until cooked, add cabbage if you like a rolled-up and pare (can be filled with dumplings)



Peanut Sauce:


250 gr fried peanuts
3 cloves garlic fried

4 pieces of fried red chilli deseeded
1 tbsp sugar

1/2 tsp salt
Boiled water 400 ml

Limo orange soy sauce and taste.

Blend all the ingredients until finely pulverized or dibleder except soy sauce and orange limo.

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Indonesian Food Teri Cuisine

Sources: www.sahabatnestle.co.id

Category Cuisines: Indonesian cuisine

Estimated Preparation Time: 75 Minutes

Ingredients:

• 250 grams of anchovies rather large, clean
• 1 clove garlic, grated
• 1 teaspoon salt
•   cooking oil

  Layer, stir together:

1. 100 grams of wheat flour
2. 1 tablespoon rice flour
3. 1 tablespoon Nestlé DANCOW fullcream
4. 1 piece MAGGI Chicken Rasa Block

  seasoning:

• 2 tablespoons of cooking oil
• 1 orange leaves
• 3 green tomatoes, thinly sliced
•   puree:
• 3 red onions
• 1 clove of garlic
• 100 grams of green chili curly
• 1 teaspoon sugar
• 1 teaspoon salt

How to prepare:

1. Marinate the fish with garlic, set aside.
2. Anchovy dressing in layers until blended.
3. Fry in hot oil until dry. Remove and drain.
4. Seasoning: Saute the spices until fragrant.
5. Add lime leaves and tomatoes. Stir until wilted.
6. Enter fried anchovies, stirring until blended.
7. Remove and serve warm.


Tips:
- Choose fresh anchovies are rather large in order not destroyed or too shrink when cooked.


Nutrition information:
Calories: 145 Kal
Protein: 9.1 g
Fat: 4.6 g
Fiber: 0.63 g
Carbohydrates: 4.4 g

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Indonesian Cuisine Fish With Pineapple

Sources: www.tupperware.co.id

Category Cuisines: Indonesian cuisine

Estimated Preparation Time: 35 Minutes

Ingredients:
500 grams of fish
2 tablespoons margarine
5 grains of red onion, thinly sliced
3 cloves garlic, thinly sliced
2 cm ginger, thinly sliced
2 cm ginger, thinly sliced
2 leeks, cut into pieces
2 pieces of red chilli, thinly sliced
2 green chilies, thinly sliced
10 pieces of cayenne pepper
1 tomato, cut into pieces
200 g pineapple, cut into pieces
  Grams, sugar and pepper to taste

How to prepare:

1. Heat margarine, saute onion and garlic until fragrant. Lift.
2. Marinate the fish with salt, sugar and pepper until blended, stored in Tupperware containers Medium Freezermate with Dial.
3. Add ginger, galangal, scallions, peppers, tomatoes and pineapple and stir well.
4. Put the fish and marinade in a Tupperware Steam It has been covered with banana leaf / aluminum foil.
5. Tupperware Steam It Put into the pan containing enough water and then steamed until cooked dishes. Remove and serve.


Product for storing recipes:
1. Medium Freezermate Tupperware container with Dial for fish
2. Medium to Fridgesmart Tupperware containers spices
3. Medium to Fridgesmart Tupperware container tomatoes and pineapple
4. Tupperware Spice T Go to containers of sugar, salt, pepper
5. Tupperware Steam It for steaming dishes

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Black pepper fish snapper Delicious

Sources: Instant Tuberose Magazine

Category Cuisines: Indonesian cuisine

Ingredients:
1/2 onion, cut in squares 1 cm
2 cloves garlic, crushed
3 tablespoons oyster sauce
1 teaspoon black pepper, ground coarse
1/2 teaspoon salt
300 grams of meat snapper, 2 cm cubes
100 g pineapple, cut in squares 1 cm
1/2 red bell pepper, cut in squares 1 cm
1/2 green bell pepper, cut in squares 1 cm
200 ml broth

How to prepare:

1. Saute onion and garlic until fragrant.
2. Enter the snapper, stir until it changes color.
3. Add pineapple and bell pepper, stirring until wilted half.
4. Add oyster sauce, pepper, and salt. Stir well.
5. Pour broth.
6. Cook until done.


Tips:
In order not fishy, fish can be smeared with a little lime juice.

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Indonesian Sauteed Chicken Delicious

Sources: www.sahabatnestle.co.id

Category Cuisines: Indonesian cuisine

Estimated Preparation Time: 40 Minutes

Presented To: 4 People

Ingredients:
300 grams chicken fillet, thinly sliced
3 tablespoons of cooking oil
5 grains of red onion, thinly sliced
2 cloves garlic, thinly sliced
15 pieces of cayenne pepper, halved
2 pieces MAGGI Chicken bouillon blocks
  Salt and sugar to taste
1 teaspoon chopped parsley
3 pieces of cucumber, cut in half, remove the contents, cut into pieces

How to prepare:

1. Heat oil, saute onion and garlic until fragrant
2. Add chicken, cook until it changes color. Enter the cayenne pepper, broth block MAGGI, salt and sugar, and cook until chicken is cooked
3. Enter the cucumber, mix well. Remove and serve with a sprinkling of chopped parsley


Tips:
- Meat has cows could be replaced with thinly sliced ​​chicken. If you like the scent of fragrant garlic, sprinkle with garlic rice warm with garlic or onion fried.


Nutrition information:
Calories: 127 cal
Protein: 15.9 grams
Fat: 2.7 grams
Carbohydrates: 10.2 grams

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Hot And Delicious Shrimp Indonesian Recipe

Sources: Yasa Boga, 1999, Indonesian cuisine

Category Cuisines: Indonesian cuisine

Ingredients:

350 grams is the amount of shrimp, discard the head
100 grams chives that have been cleaned
15 eyes petai, split 2
1 tablespoon lemon juice
2 tablespoons oil, for sauteing
100 grams of red pepper (seasoning mashed)
1 tomato, chopped (spice mashed)
5 pieces of red onion (seasoning mashed)
2 pieces of garlic (crushed spices)
1 teaspoon salt (seasoning mashed)

How to prepare:

Saute ground spices until cooked, put the shrimp, chives and petai. Stir until completely cooked, take care not to kamatangan.

Prior to his appointment enter the lime juice.

Serve warm.

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"SAMBAL" Sauce From Indonesia

How to make chili paste recipe is very diverse kinds. Although the basic ingredients of the paste together, but if the way of processing and mix of different material, will make a variety of chili paste taste. Can also be called belacan shrimp paste which is basically made ​​from fish or small shrimp or prawn mixture between fish and shrimp rebon, then fermented. Hence, no such thing as shrimp paste and some fish paste. Somewhat blackish brown color and are like pasta shaped, but sometimes also given a color to make it look more attractive. Way of making the paste by washing all the fish or shrimp, then dihgarami as a preservative. Fish or shrimp are dried until half dry, freshly ground or ground. Wrapped in leaves and left for one day, and then dried again for 4 days, then molded and stored for 1-4 weeks. Wah seems complicated yes, he does, in the making of the paste not smell awful. If it still smells so very delicious condiment.

How to make chili paste recipe this time there are 3 types of sauce, ranging from fried with a mixture of tomato sauce, chili sauce without cooking raw, added to cooking oil. The used cooking oil cooking oil that has been used for frying. Cooking oil to taste better if former marine fish fry. Terasi also be material for a variety of other food flavorings. No denying, this traditional material is able to make the food really better. Moreover, as a mixture of chili.

Sambal Goreng Terasi

Prepare the following ingredients to make the sauce:

•      salt, 1.5 (one half teaspoon)
•      red chili as much as ten (10 pieces)
•      onion sebayak 5 (five cloves)
•      red chillies 10 (ten)
•      cooked shrimp paste fried in 1 tbsp (one tablespoon)
•      large red tomatoes 1 (one piece)
•      as much as 4 tablespoons brown sugar (four tablespoons amakan)
•      5 tbsp cooking oil (five teaspoons)
•      lemongrass is already digeprek 1 (one stem)
•      Galangal is already digeprek 3 (three slices)
•      bay leaves 3 (three pieces)

How to make the sauce:

Cayenne pepper, red pepper, shrimp paste and red onion mashed first, if I can use the mixer to be really smooth and well blended. But do not be too fine, too.
Gorenglah tomatoes sliced, then enter the ingredients that have been mashed before, coupled with the bay leaves, salt, lemon grass, and all the other ingredients.
Sauce pan over low heat until completely cooked.

Raw shrimp paste sauce Sundanese.

Prepare the ingredients below to make the sauce:

•      shrimp paste (belacan) grilled / fried in 1 tsp (teaspoon)
•      spicy chili 3 (three pieces)
•      red chili as much as 4 s / d 8 (four to eight pieces)
•      Sugar to taste
•      sebanayk 0.5 tsp salt (half a teaspoon)

How to make a raw chili paste:

Red pepper and cayenne pepper mashed first.
Add sugar and salt and blend again.
Lastly, enter the new shrimp paste and puree. Do it until all evenly, but do not be too soft .

Watercress sauce plecing Khas Lombok

Ingredients:

•      one teaspoon (1 tsp) paste.
•      five (5 pieces) hazelnut.
•      two (2 cloves) garlic.
•      four (4 pieces) spicy chili.
•      ten (10 pieces) red pepper,
•      salt to taste
•      cooking oil is still warm.
•      one-half (1.5) limes.

How to make chili paste Lombok:

First fuel advance materials such as walnut, garlic, shrimp paste, red pepper, and cayenne pepper, to mature.
mix cayenne pepper, red pepper, garlic, nutmeg, and shrimp paste that has been burned earlier and add salt, then grind coarse.
add cooking oil, mix well.
lime cut into 4 parts so the seeds are discarded.
orange piece was put into the sauce, stir again. Do not pulverized yes.
This sauce is usually made ​​for a chilli plecing kale is one of the specialties of Lombok.


Recipe how to make chili paste on top of easy to put into practice right? The third easiest dishes to be made so this sauce. The first cooking water, cook the instant noodles second, third and make chili. hehehe, no-nonsense. I myself eat without sauce if something was missing how so. If you already have added tomato sauce condiment moreover, any side dish was awful pokonya.

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