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 Indonesian Shrimp Fried Oyster Sauce

ingredients:

500 gr large size shrimp, peeled, leaving tails, cut back

1/2 tsp dried oregano

1/2 tsp pepper

1 tbsp lemon juice

1/2 tsp fine salt

1 egg, beaten

50 gr cornstarch

2 tablespoons butter

50 g onions, thinly sliced

2 cloves garlic, finely chopped

3 pieces of red chilli, seeded, sliced ​​1 cm menyerong

125 gr canned sweet corn kernels

1 tbsp oyster sauce

1/2 tsp pepper

1/2 tsp fine salt

15 leaves of chives, cut into 2 cm

How to make:
Marinate shrimp with oregano, pepper, lemon juice, and salt. Let stand for 30 minutes. Drain.

Dip in beaten egg, remove, dredge in cornstarch until blended.

Fried shrimp in hot oil until yellowish. Remove and drain.

Heat the butter, saute onion and garlic until wilted.

Enter the chili and sweet corn. Stir until the peppers wilt. Then enter the fried shrimp, stir well.

Add oyster sauce, pepper, and salt. Stir until the vegetables cooked.

Enter the chives, stir and remove from heat. Serve hot.

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Mbok Berek Indonesian Traditional Fried Chicken

ingredients:
1 chicken fat and that young

8 shallots

3 cloves of garlic

1 thumb Langkuas

4 bay leaves

salt to taste

coconut water

For frying oil


How to make it:
Halved chicken after cleaning. Put it in the pan, season seasoning-2 (2 kinds of onions and salt) which has been finely ground.

Langkuas beaten cracked, greeting left intact. Pour the coconut milk, cover wajannya, godok with a large fire. If you already simmering fire diminished.

Godok until chicken is tender. Then fried with hot oils.

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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 Food Eggplant Meat

Sources: www.sahabatnestle.co.id

Category Cuisines: Indonesian cuisine

Estimated Preparation Time: 60 Minutes

Ingredients:
500 grams of eggplant Japanese
  layers:
1 tablespoon butter
20 grams onion, chopped
200 grams of minced beef
2 teaspoons tomato paste
1 tomato, chopped
1 teaspoon dried oregano
5 fresh basil leaves
1/2 teaspoon of black pepper powder
1 teaspoon salt
1 can Nestlé BEAR BRAND
  topping:
3 tablespoons grated cheddar cheese
3 tablespoons Nestle cornflakes, finely crushed
1 tablespoon chopped basil leaves

How to prepare:

1. Thin slices of eggplant crosswise. Soak water spiked with a little salt.
layers:
2. Saute onion until wilted.
3. Enter the beef, stirring until it changes color.
4. Enter the other ingredients. Stir until blended.
5. Cook until slightly dry. Lift.
6. Grease a heat-resistant container with oil.
7. Arrange the eggplant slices in the bottom of the container.
8. Give the meat batter. Stack the slices of eggplant.
9. Cover again with meat and eggplant.
10. Sprinkle with topping ingredients.
11. Bake in a hot oven for 30 minutes.
12. Remove and serve warm.


Tips:
- Use a light purple eggplant. If there can be used Japanese eggplant dark purple color with a small but forms a softer texture.


Nutrition information:
Calories: 166 cal
Carbohydrates: 12.8 g
Protein: 9.9 g
Fat: 8.8 g
Fiber: 3.5 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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Original Fish Indonesian cuisine

Sources: www.sahabatnestle.co.id

Category Cuisines: Indonesian cuisine

Estimated Preparation Time: 55 Minutes

Ingredients:
250 grams of minced beef
1 egg
150 ml thick coconut milk
1 tablespoon Nestlé DANCOW fullcream
  Large corn leaf

  puree:
3 red onions
2 cloves of garlic
4 items hazelnut
½ teaspoon coriander
1 teaspoon sugar
Block 1 piece MAGGI Beef flavor
1 orange leaves

How to prepare:

1. Stir the minced meat with eggs, coconut milk, milk and spices until blended.
2. Wrap each with 2 tablespoons of bacon 2 pieces of corn leaves. Fold up neatly.
3. Steamed in a hot steamer for 30 minutes.
4. Remove and let cool.


Tips:
- To get a good corn leaves, corn select large and straight. Cut off and remove the circumference bongkolnya its leaves. Use a second layer of leaves are softer and fragrant aroma.


Nutrition information:
Calories: 134 cal
Carbohydrates: 2.72 g
Fat: 9:37 gr
Protein: 9.62 g
Fiber: 0.67 g

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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 Grill shrimp

Sources: www.sahabatnestle.co.id

Estimated Preparation Time: 40 Minutes

Ingredients:
10 medium shrimp tail, whiskers scissors, cut back.
2 tablespoons lime juice
2 tablespoons vegetable oil
Full DANCOW 2 tablespoons cream

puree:
6 red onions
3 cloves of garlic
2 pieces of red chilli
2 eggs hazelnut
2 cm turmeric
½ cm ginger
½ teaspoon pepper grains
1 teaspoon salt

How to prepare:

1. Sprinkle shrimp with lemon juice. Set aside.
2. Stir-fry until cooked herbs along DANCOW. Lift.
3. Marinate shrimp with seasoning until blended.
4. Grilled over charcoal coals while basting with seasoning until cooked.
5. Lift. Serve warm.


Tips:
- Choose shrimp head still attached and clear skin as a sign of fresh shrimp.
- Do not overcook the shrimp as the meat will burn hard if too dry.


Nutrition information:
Calories: 163 cal
Fat: 6.5 g
Protein: 22 g
Carbohydrates: 3.5 g
Fiber: 0.9 g

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