Material:
1 chicken, halved
1 stalk lemongrass, take the whites
2 pcs bay leaves
50 g butter
Sweet soy sauce pleases
100 ml water
Blend:
4 pieces of red chilli
3 cloves garlic
4 pieces red onion
1 piece galangal
4 pieces of hazelnut
piece turmeric
salt to taste
How to make:
Brush the chicken with ground spices put in a pan, leave about half an hour. Pour water into it, include lemongrass and bay leaf, and cook over medium heat until cooked. Lift.
Preheat oven to 200 ° C.
Mix the butter and soy sauce coat the whole chicken. Place chicken in baking pan or pot heat resistance, and grilled until golden.
Saturday, February 12, 2011
Friday, February 11, 2011
Chicken salad
Material:
1 chicken, cut into four
1 ½ tbsp cooking oil
Blend:
2 pcs tomatoes
5 pcs red chilli
5 pcs red onion
2 cloves garlic
salt to taste
How to make:
Grilled chicken in the oven that was first heated to 200 ° C, until half cooked (about 25 minutes). Meanwhile, fry ground ingredients until fragrant. Remove chicken from oven and coat with seasoning until evenly distributed, put back into the oven. Let stand for 15 minutes and lowering the temperature to 180 ° C. Cook until chicken is cooked and reddish.
1 chicken, cut into four
1 ½ tbsp cooking oil
Blend:
2 pcs tomatoes
5 pcs red chilli
5 pcs red onion
2 cloves garlic
salt to taste
How to make:
Grilled chicken in the oven that was first heated to 200 ° C, until half cooked (about 25 minutes). Meanwhile, fry ground ingredients until fragrant. Remove chicken from oven and coat with seasoning until evenly distributed, put back into the oven. Let stand for 15 minutes and lowering the temperature to 180 ° C. Cook until chicken is cooked and reddish.
Thursday, February 10, 2011
PANIKI FRIED CHICKEN
Material:
1 chicken, cut into 8
1 tablespoon lemon juice
oil for frying
1 / 2 tablespoon salt
2 pieces of pandan leaf
300 ml thick coconut milk that is not so
1 / 2 tbsp cooking oil salt
2 tablespoons
Spices:
10 grains of red onion
3 cloves garlic
6 units of red chilli
2 cm ginger
Method:
Marinate the chicken with lime juice and salt and let stand for 30 minutes. Stir fry ground ingredients until fragrant, enter the pandan leaf and stir. Add chicken, stir until it changes color. Pour coconut milk and salt and cook while in coconut milk stir until dry. Remove and let cool. Fried chicken with marinade in a lot of oil until crispy and browned. Remove and serve.
1 chicken, cut into 8
1 tablespoon lemon juice
oil for frying
1 / 2 tablespoon salt
2 pieces of pandan leaf
300 ml thick coconut milk that is not so
1 / 2 tbsp cooking oil salt
2 tablespoons
Spices:
10 grains of red onion
3 cloves garlic
6 units of red chilli
2 cm ginger
Method:
Marinate the chicken with lime juice and salt and let stand for 30 minutes. Stir fry ground ingredients until fragrant, enter the pandan leaf and stir. Add chicken, stir until it changes color. Pour coconut milk and salt and cook while in coconut milk stir until dry. Remove and let cool. Fried chicken with marinade in a lot of oil until crispy and browned. Remove and serve.
Wednesday, February 9, 2011
CHICKEN SPICY
Material:
1 chicken, cut into 8
5 cm galangal, smashed
2 pieces of orange juice, take the water
4 scallions, sliced
Blend:
8 pieces red chili
10 grains of red onion
1 ½ tablespoons salt
How to make:
Marinate chicken with spices, green onion and ginger. Ungkep in a saucepan with a little water (medium heat) until done. Add water a little longer if necessary. Prior to his appointment berries and lemon juice. Serve.
1 chicken, cut into 8
5 cm galangal, smashed
2 pieces of orange juice, take the water
4 scallions, sliced
Blend:
8 pieces red chili
10 grains of red onion
1 ½ tablespoons salt
How to make:
Marinate chicken with spices, green onion and ginger. Ungkep in a saucepan with a little water (medium heat) until done. Add water a little longer if necessary. Prior to his appointment berries and lemon juice. Serve.
Tuesday, February 8, 2011
Milkfish Spicy Seasoning
Material: i tail banding, weight + / - 750 gr
3 pieces of white bread
1 chicken eggs to content
1 chicken eggs for greasing
1 tbsp cooking oil
1 tsp soy sauce
puree:
5 btr pecan
5 cloves garlic
3 pcs red chili
1 slice ginger
2 bay leaves orange
1 tablespoon granulated sugar
Method: Discarded fish scales and wash thoroughly. Milkfish cleaned by removing the gills and entrails through the gills, then washed until bersih.Tarik the head and tail simultaneously, until the sound off so prickly. Hit-banding for meat at body shattered and separated from the skin by wearing pounder kayu.Belah little skin under the head and remove the fish meat through the hole while slowly through the skin behind the hole to make it easier to take the meat until it is clean and stay with the tail skin and head, wash clean.
Milkfish meat which had been issued earlier put in the pan, give a little water and jerang on the fire so that the thorns off of the meat, remove from heat. Meat that has been dijerang was then selected and cleared of thorns, and enter the meat that has been free from the thorns had been to in 1 fruit bowl. Mix the fish meat that has been cleared of thorns had been with the bread and blend until smooth and mix with the spice and 1 mashed eggs. After all mixed with a flat, put this mixture back into the fish-shaped body skin, filled with fish shaped like semula.Bandeng was completed earlier wrapped in banana leaves and steamed until cooked (about 30 minutes), remove from heat. Once cool banana leaves open, break eggs, give a little salt, and smeared the whole body of fish.
Bake in oven until dry, golden brown, remove from heat. Serve with sliced.
3 pieces of white bread
1 chicken eggs to content
1 chicken eggs for greasing
1 tbsp cooking oil
1 tsp soy sauce
puree:
5 btr pecan
5 cloves garlic
3 pcs red chili
1 slice ginger
2 bay leaves orange
1 tablespoon granulated sugar
Method: Discarded fish scales and wash thoroughly. Milkfish cleaned by removing the gills and entrails through the gills, then washed until bersih.Tarik the head and tail simultaneously, until the sound off so prickly. Hit-banding for meat at body shattered and separated from the skin by wearing pounder kayu.Belah little skin under the head and remove the fish meat through the hole while slowly through the skin behind the hole to make it easier to take the meat until it is clean and stay with the tail skin and head, wash clean.
Milkfish meat which had been issued earlier put in the pan, give a little water and jerang on the fire so that the thorns off of the meat, remove from heat. Meat that has been dijerang was then selected and cleared of thorns, and enter the meat that has been free from the thorns had been to in 1 fruit bowl. Mix the fish meat that has been cleared of thorns had been with the bread and blend until smooth and mix with the spice and 1 mashed eggs. After all mixed with a flat, put this mixture back into the fish-shaped body skin, filled with fish shaped like semula.Bandeng was completed earlier wrapped in banana leaves and steamed until cooked (about 30 minutes), remove from heat. Once cool banana leaves open, break eggs, give a little salt, and smeared the whole body of fish.
Bake in oven until dry, golden brown, remove from heat. Serve with sliced.
Monday, February 7, 2011
Ikan Kakap Asam Manis
Material:
300 gr snapper fillet, cut into 3 cm dice
50 g cornflour
1 egg, beaten
2 tablespoons lime juice
pepper and salt to taste
cooking oil
Sauce For Sweet Acids
1 red chili, seeded and thinly sliced
1 clove garlic
3 cm ginger
50 ml tomato sauce
100 ml water
1 tbsp cornflour
1 tablespoon vinegar
1 tsp sugar
salt and MSG to taste
How to make:
Marinate the fish fillets with salt, pepper and lime juice. Let stand about a half hour. Mix the beaten egg and starch and give a little water until medium thick, season with salt. Heat oil in a skillet to fry a lot with the hot medium. Dip the fish one by one into the flour mixture and fry until golden brown. Remove, drain and serve with sweet and sour sauce.
Make the sauce:
Ulek smooth, chilli, garlic and ginger. Combine with tomato sauce, water, vinegar, sugar, and salt and simmer. Mix the cornflour with a little water and put into sauce until thick. Add MSG if desired. Lift.
300 gr snapper fillet, cut into 3 cm dice
50 g cornflour
1 egg, beaten
2 tablespoons lime juice
pepper and salt to taste
cooking oil
Sauce For Sweet Acids
1 red chili, seeded and thinly sliced
1 clove garlic
3 cm ginger
50 ml tomato sauce
100 ml water
1 tbsp cornflour
1 tablespoon vinegar
1 tsp sugar
salt and MSG to taste
How to make:
Marinate the fish fillets with salt, pepper and lime juice. Let stand about a half hour. Mix the beaten egg and starch and give a little water until medium thick, season with salt. Heat oil in a skillet to fry a lot with the hot medium. Dip the fish one by one into the flour mixture and fry until golden brown. Remove, drain and serve with sweet and sour sauce.
Make the sauce:
Ulek smooth, chilli, garlic and ginger. Combine with tomato sauce, water, vinegar, sugar, and salt and simmer. Mix the cornflour with a little water and put into sauce until thick. Add MSG if desired. Lift.
Sunday, February 6, 2011
AYAM TALIWANG
Material:
1 chicken, halved
2 tablespoons lime water
1 / 2 teaspoon salt
200 ml water
1 tablespoon cooking oil
Blend:
7 red onions
4 cloves garlic
4 pieces of red chilli
2 cm kencur
1 teaspoon shrimp paste
1 tomato
20 gr salt
1 tsp brown sugar
How to make:
Preheat oven to 200 ° C. Rub the chicken with lemon juice and salt and leave for 30 menit.Tumis ground spices until fragrant, put the chicken and stir until stiff. Pour water over medium heat until chicken is almost masak.Pindahkan into heat-resistant dish and put in oven. Cook for 25 minutes. Open the lid and cook for another 15 minutes with the fire from above until the chicken dry. Remove and serve.
1 chicken, halved
2 tablespoons lime water
1 / 2 teaspoon salt
200 ml water
1 tablespoon cooking oil
Blend:
7 red onions
4 cloves garlic
4 pieces of red chilli
2 cm kencur
1 teaspoon shrimp paste
1 tomato
20 gr salt
1 tsp brown sugar
How to make:
Preheat oven to 200 ° C. Rub the chicken with lemon juice and salt and leave for 30 menit.Tumis ground spices until fragrant, put the chicken and stir until stiff. Pour water over medium heat until chicken is almost masak.Pindahkan into heat-resistant dish and put in oven. Cook for 25 minutes. Open the lid and cook for another 15 minutes with the fire from above until the chicken dry. Remove and serve.
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