Archive for the ‘Asian Recipe’ Category
Ingredients:
100 g onion
50 g flour
1 / 2 liter beef broth
20 g curry
1 cup milk
Thyme
Laurel
Butter
Lemon juice
Salt
Pepper
Preparation:
Fry in butter, chopped onion. Add the flour, curry, beef broth, thyme, bay leaf, salt and pepper. Cook over low heat for half an hour. When cool, remove the fat with a spoon and add the milk. He turns to a boil, and add the lemon juice and strain.
Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, brewed with boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying
Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 red chilli, seeded, thinly sliced 3 cm length
2 cm ginger, thinly sliced length
50 g carrots, sliced into matchsticks
1 leek, thinly sliced oblique
200 ml of water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 teaspoon cornstarch, dissolved in a little water
Ways:
1. Beat the eggs with the garlic, salt, and pepper. Put the onion, shrimp, and crab meat, mix well.
2. Fry in hot oil until mixture is submerged. After the bottom cooked, turn. Remove and drain.
3. Sauce: Heat the margarine and fry garlic until fragrant, put chili, ginger, carrot and scallions. Stir briefly, enter the water and the stock block. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place pancakes in a serving dish. Pour hot sauce over it, sprinkle peas.
Material:
Chicken eggs 7
1 teaspoon salt
Pepper 1 tsp vegetable oil
3 cloves garlic, minced
50 g onions, finely chopped
75 g peeled shrimp, roughly chopped
150 g crab meat / small crab boiled / canned
Sauce:
1 tablespoon margarine
25 g onions, chopped
2 cloves garlic, minced
2 large red chilli, seeded, thinly sliced lengthwise
50 g carrots, cut into matchsticks for
1 stem of leaves, cut into 4 cm, split-split
200 ml of water
5 tablespoons bottled tomato sauce
1 tsp sugar
Cook 1 tsp vinegar
1 teaspoon salt
1 teaspoon cornstarch, dissolved in a little water
50 g frozen peas
How to make:
1. Beat eggs, salt and pepper until frothy.
2. Heat 1 tablespoon oil, saute garlic and onions until tender.
Enter the shrimp, stir to change color. Lift. Chill.
3. Enter into the beaten eggs with crab meat and stir well.
4. Heat a griddle pan, put a little oil.
5. Pour some egg mixture, cook until done on both sides.
6. Do the same with the remaining ingredients. Remove and set aside.
Sauce:
1. Heat the margarine until melted. Saute garlic and onions until tender.
2. Enter the other vegetables, stirring until wilted.
3. Add spices and water. Bring to a boil.
4. Pour a solution of starch, stir until thick. Lift.
Place pancakes on serving plates. Pour the sauce. Serve
for 6 people
Material:
1 kg of beef ribs, sliced according to the vertebra
2 liters of water
3 cm cinnamon
3 cloves
Crushed galangal 3 cm
2 bay leaves
2 tablespoons tamarind juice of Java
3 tablespoons oil for sauteing
5 red onions, thinly sliced
salt
Blend:
5 red onions
3 cloves garlic
1 rounded tsp pepper
½ teaspoon nutmeg
2 tablespoons kluwek
50 grams of boiled red beans
salt
How to make:
Boil ribs with cinnamon, galangal, cloves, greetings, tamarind water and salt until tender. Saute chopped onion and seasoning mixture until fragrant and add the broth into ribs. Cook until boiling and serve hot with chilli paste.
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Satay chicken from Madura Recipes Material:
* 1 kg chicken, discarding skin and bones
* 150 ml soy sauce
* 2 pieces limes
* 40 skewers of fruit
Bumbu Kacang recipe:
* 250 grams peanuts, fried
* 4 cloves garlic
* 5 cloves shallots
* 2 pieces red pepper
* 500 ml water
* 2 pieces of orange leaves
* Salt to taste
* 100 ml soy sauce
Complement Sate Ayam Madura:
* Lontong or diamond
How to make Sate Ayam Madura:
1. Cut the chicken meat dice form, and skewer with toothpicks, skewers, and do so out, set aside.
2. Blend all ingredients except soy peanut sauce, lime leaves and water until soft, then mix with soy sauce, water, lime leaves and cook until the oily and mature, lift.
3. Marinate with soy sauce chicken satay which was added a little peanut sauce until the surface flat.
4. Grilled kebabs until cooked as be inverted and coated in soy sauce seasoning sis, lift.
5. Serve chicken satay with peanut sauce, lemon juice and lontong.
Material:
* 1 chicken, cut into 4 sections so
* 2 liter of water
* 250 cc liquid milk
* ¼ grains of nutmeg
* 10 cm cinnamon
* 2 cloves
* Salt
Spices are blended:
* 8 red onions
* 5 cloves garlic
* 1 teaspoon whole peppercorns
* Cooking oil
How to Make:
* In a saucepan put 2 liters of water, chicken and salt to taste. Simmer until the chicken is cooked and tender.
* Remove, remove chicken meat from bones. Cut the chicken or the shape of the die-suwir disuwir. Set aside. Leave the chicken perebus water approximately 1 ¾ liter.
* In the skillet, put a little cooking oil. Heat over medium heat.
* Saute the spice was refined in a skillet until fragrant.
* Add spices to the sauteed chicken broth. Enter also cinnamon, nutmeg and cloves, bring to a boil. Add the liquid milk, stir well so that is not broken.
Note:
Soup Banjar Recipe usually served with some supplementary materials:
* 12 pieces of potato cakes
* 100 grams of hot water-soaked glass noodles until tender, drain
* 6 hard-boiled eggs, cut into pieces
* 4 tablespoons fried shallots
* 2 leeks, thinly sliced
* 1 stalk celery, thinly sliced
* Soy sauce to taste
* Lime
Material:
1 chicken
1 lime
1 teaspoon salt
100 gr boiled cassava leaves, thinly sliced
2 stalks lemongrass
4 lb lime leaves
3 tablespoons oil for sauteing
banana leaves to taste
Subtle seasoning:
8 spring onions
5 cloves garlic
5 pieces chili angry
Cayenne fruit 5
1 teaspoon shrimp paste
2 cm turmeric
1 tsp coriander
2 cm ginger, grated
2 cm galangal, grated
salt and sugar to taste
How to Make:
* Marinate the chicken with lemon juice and salt, let stand 15 minutes, set aside
* Heat oil and fry spice mixture until fragrant, add the sliced lemon grass and stir, lift.
* For seasoning saute into two, one part of cassava and mixed with lime leaves and stir well. The rest for the chicken, coat well.
* Enter the cassava leaves that had been peppered into the cavity of the chicken.
* Wrap the chicken with banana leaves.
* Steamed chicken with steamer pan approximately 20 minutes.
* Roast chicken that have been steamed until cooked, lift.
*Grilled chicken Betutu ready to enjoy.
Material:
500 gr beef meat and offal, clean and ready to use
Water for boiling
½ teaspoon salt
4 tablespoons cooking oil, for sauteing
3 stalks lemongrass, crushed
2 teaspoons lime juice
1 tablespoon sliced green onion
1 tablespoon celery, sliced
Subtle seasoning:
½ tablespoon coriander sangria
¼ teaspoon ground cumin
1 teaspoon pepper
1 cm. galangal
3 cloves garlic
2 teaspoons salt
2 tablespoons shelled peanuts, toasted
Sambal taoco:
2 pieces of red chilli
Cayenne pepper 6 pieces
4 red onions
4 tablespoons taoco
2 tablespoons cooking oil, for sauteing
100 ml. water
2 tablespoons granulated sugar
How to Make:
1. Boiled meat and offal separately in enough water, salt Dab. After a soft material, lift offal, offal discard broth. Remove the meat from the cooking water, beef broth and then measuring 1,500 ml.
2. Cut the meat and offal of the die size of 1 ½ inches, put back into the meat broth. which has been above the fire.
3. Heat cooking oil in a skillet, saute the ingredients finely, put lemon grass, stir until fragrant, lift. Enter the spices into a saucepan saute the stock. Bring to a boil and cook over low heat until the juices stay ± 1000 ml. and the smell of rotten ingredients missing, lift or turn off the fire. Enter the lime juice, stir.
4. Taoco sliced chili sauce, red onion until soft, put taoco, roughly chopped. Saute until fragrant, enter the water and sugar, cook until thick, lift.
5. Serving: Place in a serving bowl Coto and his meat and offal. Sprinkle with fried onions, leeks, and celery slices. Serve while warm with the sauce taoco and domestic poultry.
Fish is a symbol of happiness and luck is a dish that must be present at every family party at Lunar New Year holiday. Try grouper processed serve this special. One fish served in crispy savory taste tender and juicy!
Material:
1 tail (1500 g) grouper
50 g green onion, thinly sliced
20 g red chilies, chopped small
20 g of salt
20 g chicken broth
50 g mushroom, cut into pieces
150 g green asparagus / other vegetables, cut into pieces, boiled briefly
20 g garlic
10 g onion
10 g ginger
10 g carrots, thinly sliced
20 g tomatoes, chopped
30 g cucumber, thinly sliced
100 ml cooking oil
How to make:
* Deducted from Grouper Fish The man, then turned and lifted his tail slightly upward so that the blood came out, then dispose of scales, then pull the man of her stomach contents, which is important not to break so that the bile does not seem bitter.
* Separate the meat from the bone by cutting from tail to head, then pull the bones are still stuck in the flesh.
* Cut the fish die.
* Stir the meat with salt and pepper.
* Add a little egg white and sago flour and vegetable oil, stir well. Set aside.
* Cut the bones of small fish and mix with a little egg white and sago flour. Set aside.
* Servings I: Fried fish bones in the hot oil and lots of dry. Lift, drain.
* With the egg white to sticky, add a little bit of sago and oil meal.
* Saute garlic, chilli, ginger scallion and until fragrant. Lift.
* Put fish bones in a serving dish, let stir onion.
* Servings II: Fried fish meat in hot oil until slightly dry, drained.
* Heat a little oil in a skillet, saute onion, ginger until fragrant.
* Enter the asparagus, mushrooms, stirring until wilted.
* Give the water, broth, salt, and pepper.
* Add the fish and a little sago, boil until thick. Lift.
* Pour into a serving dish. Serve immediately.
Serves 6
A rich recipe that can not miss in your kitchen notes
Ingredients:
12 new onions
1 lettuce
5 artichokes tender
300 grams of peas
Oil
3 medium potatoes cut into chunks
Butter
1 pinch of sugar
Salt and pepper to taste
Procedure:
Peel and wash vegetables, put the onion and cut into fine julienne lettuce in boiling oil and butter for 3 minutes then put two cups of water and add peas, quartered artichokes and new potato.
Once this all in a pan, season, added a pinch of sugar and let cook for 40 minutes.
I served in bowls if you want podes put grated cheese on top.