Grilled Chicken Roll ( Ayam Gulung Panggang )

Ingredients:
200 grams of chicken breast fillets, thinly sliced
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper

Ingredients Fill:
100 grams of Japanese cucumber, seeds removed, sliced ​​length
100 grams of carrots, sliced ​​matchsticks
1/2 teaspoon lemon juice
1/2 teaspoon salt

Deep soaking Ingredients:
2 cloves garlic, finely chopped
2 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
3 tablespoons margarine, melted

How to make:
Marinate the chicken with lemon juice, salt, and pepper. Let stand 15 minutes.
Fill: mix the content material. Refrigerate until absorbed.
Take a piece of chicken. You can fill and roll. Tata in heat resistant dish spread with margarine.
Marinade: mix together the marinade ingredients. Rub over the chicken. Let stand 30 minutes.
Oven 45 minutes with a temperature of 180 degrees Celsius until cooked.
Serves 4

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FRIED AUBERGINES WITH COCONUT MILK SAUCE ( terung saus santan )

Ingredients:
2 purple aubergines / eggplants, weighing about 300 gram/10 oz
400 ml/ 14 fl.oz thick coconut milk
5 shallots, finely sliced
3 cloves garlic, finely sliced
2 tomatoes, slice to taste
1 spring onion, finely sliced
1 tsp sugar
1 mild vinegar
pepper to taste
salt to taste
oil for frying


Spice for the paste:
2 large red Chillies, de-seeded, chopped
1/2 tsp roasted shrimp paste / Terasi (optional)

Directions:

Cut the aubergines/ eggplants in half lengthways. If too large then cut in quarters.
(If necessary soak aubergines in a salty water to prevent the brownish colour, rinse & dry them properly).
Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain.
Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
Heat 2 tbsp oil in a wok & strir-fry the spice paste, sliced shallots & garlic. Stirring all the time until fragrant.
Add the coconut milk & bring to boil.
(Stir occasionally to prevent the coconut milk getting burn).
Adjust the seasoning. Add the vinegar, salt and sugar.
Continue to simmer until the sauce is quite thick.
Add the sliced tomatoes & spring onions. Simmer for about 1-2 minutes only to prevent overcooked.
Put the fried aubergines on a serving plate & pour the sauce over them evenly. Serve right away.

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Java Noodles ( Mie Goreng Jawa )

ingredient
1 pack (2 pieces) dried egg noodles, boiled until cooked then drain and add 1 tablespoon of cooking oil and stir
5 grains of toasted pecan
4 cloves Garlic
Bango soy sauce 2 tablespoons Savory Spicy Sweet
1/4 teaspoon white pepper powder
1/4 teaspoon salt
1 teaspoon Sugar
5 grains beef meatballs, beef
100 grams Shrimp or Prawns peeled pancet
200 grams of cauliflower, cut into
200 grams of mustard green / caisim, cut into pieces
Leaf stalks 2 onions, cut into 1 cm round
Leaves 1 stalk celery, cut into rough
1 packet of flavoring
Chicken 2 eggs, beaten
5 tablespoons of Cooking Oil

How to make
Saute ground spices until fragrant and cooked well, then enter the meatballs, shrimp, stir-fry until it changes color then add the eggs. Once the eggs are cooked, insert vegetables, flavoring, salt, and sugar.
Add noodles and soy sauce. Stir until the noodles evenly with seasoning.

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soup tamarind vegetables ( Sayur asam ) Vegetarian food

INGREDIENTS 1
75 g Nuts Long,
75 gr Pumpkin Siam,
1 pcs Young Corn
1 pcs Sweet Corn
50 grams Peanuts
75 gr Melinjo
3 pcs Red Chili
3 cm galangal
3 lbr Leaves Greeting
75 gr Acid Young
1000 ml water
5 tbsp Sugar
3 tsp salt

seasoning:
7 pcs Shallots
3 cloves of Garlic
3 pcs Red Chili
50 grams Peanuts

INGREDIENTS 2 (soak and stir):
25 gr Tamarind
100 ml Hot Water

HOW TO MAKE A VEGETABLE ASEM:
1. Boil water and add Iengkuas, bay leaves, young sour, salt, sugar, and cook until boiling seasoning.
2. enter all INGREDIENTS  (1 & 2), and cook until done.
3. Serve in warm.

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Somay Recipes

ingredients Somay:
300 grams of mackerel fish meat, finely chopped.
1 egg, beaten off.
1 leek.
1 tablespoon sesame oil.
Pepper, salt, sugar, to taste.
50 grams of flour (just enough, until the dough feels've concentrated stick).
100 ml broth (can also use broth from bones mackerel).


Ingredients for peanut sauce:
300 grams of roasted peanuts.
2 tablespoons of salt.
Boiled water to taste.
4 pieces of garlic.
2 tablespoons granulated sugar.
Cayenne pepper to taste (about 5 pieces of red pepper, and remove the seeds. 4 pieces of curly red chili, or to taste spicy you).


Supplementary Ingredients :
Cabbage, discard the bones were thick and hard.
Potatoes.
Boiled chicken eggs.
Lime sauce
Tofu.
Pare.


Chili sauce.
How to make and cook mackerel fish dumplings:
Pare seeded. Cut into pieces the size of 5 cm cylinder with holes on the bottom. Cut potatoes, tofu cut into triangles approximately 6 cm respectively, then scrape one side. dredged know is destroyed, then mix them together with siomai ingredients.
Put the mixture into the dumplings were dredged out, add to the melon, the remainder in the form of round object with a spoon kept boiled in boiling water until cooked. If it is ripe, buletan will float in the water.
Steamed cabbage, potatoes, bitter melon, tofu until cooked. Do not forget the nets covered with heat-resistant plastic dandangnya that are steamed not stuck in the nets cormorant.
How to make peanut sauce:
Pulverized nuts, set aside, fried chili and garlic until tender then puree with sugar and salt. Mix with nuts finely. Add water as needed, until thick or thin, according to your taste.
Last serve dumplings, cabbage, tofu, potatoes, bitter melon, and egg. Add soy sauce with lemon juice limua.

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The green grilled scallops

Ingredients:
20 pieces of great fresh mussels
1/2 tsp salt
1/2 teaspoon pepper
Stir together:
2 pieces of red tomatoes, roughly chopped
2 whole onions Prancis/75 g onions, thinly sliced
3 tablespoons lemon juice
3 tbsp olive oil

How to make:
Brush and wash mussels. Open a shell and set aside one conch shells with meat.
Sprinkle scallops with salt and pepper until blended.
Tarughcampuran tomato on top of each scallop.
Bake in a hot oven for 30 minutes.
Remove and serve hot.
Fatherly 20 pcs / 5 people

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chicken tongseng spice ( ayam bumbu tongseng )

Tongseng generally made using mutton or beef. Tongseng own similar but there are mixed vegetable curry usually cabbage or cabbage in it. Tongseng can also be made with chicken, so you can feel the joy of cooking variety of chicken with fresh spice tongseng.
Here's how to make chicken tongseng or usually called chicken spice tongseng.


Ingredients tongseng Chicken:
300 grams of boneless chicken meat, cut into small rectangles
150 grams of cabbage, sliced
1 tomato sliced ​​red
1 stalk scallion, thinly sliced
1 stalk lemongrass, crushed
2 bay leaves
2 tablespoons soy sauce
800 ml coconut milk from ½ coconut btr
2 tablespoons oil, for sauteing

Spices:
6 shallots btr
4 cloves garlic
8 curly red chili
½ tsp pepper
1 tsp coriander
2 cm turmeric
2 cm ginger
2 tsp salt
1 teaspoon of white sugar

How to make Chicken Tongseng:
Sauté the crushed spice with lemon grass and bay leaves until fragrant
Enter the chicken, stirring until it changes color.
Add coconut milk, stir until boiling
Add soy sauce and cook until sauce is low. Enter the cabbage / cauliflower, tomatoes, and scallion. Stir until wilted. Lift. Serve.

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Balap Rice Cake from surabaya ( Lontong balap Surabaya )

Surabaya is a typical rice cake. If you traveled to the city of Surabaya cuisine is not to be missed. The most delicious you can find on the market Wonokromo. It is said that this dish has been known since President Sukarno (1953) inaugurated Wonokromo market. Although it makes it quite a long time and the process is a bit much, but well worth the results obtained. Her tasty nampol really.

Main Ingredient:
1. Cut the rice cake to taste. Rice cake made of 500 grams of rice.
2. 500 grams of fried tofu slices to taste
3. Crackers
4. 150 grams of bean sprouts

Ingredients for the sauce:

1. 150 grams of mashed shrimp
2. Enough water to boil shrimp Arriving into stock
3. Cooking oil for sauteing seasoning to taste.
4. 6 cloves garlic
5. 10 spring onions
6. 1 teaspoon of pepper
7. sugar, salt and flavorings
8. Weeks to make 250 grams of shrimp topping
9. 50 grams of leek and celery
Material for lento:

1. Nuts tolo: 50 gr.
2. Grated Cassava: 250 gr.
3. Garlic: 2 cloves.
4. Cayenne: 5 pieces.
5. Shallots: 2 cloves.
6. Coriander powder: 2 tablespoons.
7. Egg whites.
8. Salt to taste.
9. Enough cooking oil for frying.

Ingredients for chili pastes:

1. Chili stew: 10 pieces.
2. Petis quality shrimp: 4 tbsp.
3. Sweet soy sauce to taste.
4. Boiled water to taste.
5. Fried onions: 3 tablespoons.
6. Puith fried onions: 1 tablespoon.

To make Lontong Racing does require quite a long time and involves a process that is quite a lot, but basically can be grouped into three stages, making lento, making soup with bean sprouts and sauce-making. Or if you want to shorten the time lentonya can be purchased in the market in general can be found in the rice cake seller / fried.

The process of making peanut lento tolo:

1. Boil beans until tender tolo.
2. Blend seasoning, put salt and sugar to taste.
3. Add into the grated cassava, spices and nuts tolo, then make a dough.
4. Create a circle and dip into the egg whites to be fried.
5. Fried dough dipped spheres eggs until cooked.

The process of making soup:

1. Puree the broth boiled shrimp.
2. Set aside the broth boiled shrimp
3. Saute the spices.
4. Put the shrimp broth and sprinkling weeks to give 250 grams was
5. You can flavor to taste.
6. If it has boiled, add the bean sprouts and a sprinkling of chopped onions give
and celery
7. Remove and set aside.

The process of making sauce:

1. Blend all sauce ingredients.
2. Mix soy sauce after the sauce is smooth and sisikan

If all three phases are completed, the next step is how to serve lontong racing. We usually presents lontong racing this way:

1. Prepare dishes.
2. Put chili pastes are made, taste or to taste.
3. Give a little sauce on while thunderstorm.
4. Put pieces of rice cake.
5. Put slices of fried tofu.
6. Put slices lento.
7. Pour sauce plus shrimp in it.
8. Sprinkle fried onions if necessary.
9. Give crackers as

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lumpia semarang

this snack delivery form semarang jawatengah indonesia

Pastries is indeed a characteristic of the city of Semarang. how to make spring rolls were tasty actually never been posing in this blog. You can click the link to make spring rolls or other lumpia recipe ie cookies recipe lumpia, lumpia recipe cookies and roasted cheese cake recipe

ingredients:
20 ready-made spring roll skin lbr
Chives

ingredients content:
75 grams of chopped shrimp
75 grams of minced chicken
300 grams of bamboo shoots, sliced ​​matchsticks
100 grams of bean sprouts
1 stalk spring onion, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated sugar
Btr 1 egg, beaten off
Vegetable oil to taste

Acar, mix together:
150 grams of cucumber
10 pcs chili sauce
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon of vinegar

Sauce Ingredients:
2 cloves garlic, minced
50 grams of brown sugar
150 ml of boiled water
3 tablespoons corn starch, dissolved
1/4 teaspoon salt
1 tablespoon vegetable oil

Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 pcs red onion
1/2 teaspoon salt
1/4 teaspoon ground pepper

How to make lumpia semarang:
1. Create content: heat oil, saute ground spices until fragrant, put chicken and shrimp, stirring until it changes color. Add bamboo shoots, bean sprouts, scallions, soy sauce, salt and pepper, stir, and cook until dry. Enter the beaten eggs, stir, and cook until dry, remove and let cool.
2. Take a piece of spring roll skin, put 1 tablespoon of batter fill, fold both ends and then roll and paste with egg white.
3. Heat oil and fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat the oil and saute garlic until wilted, add water and salt, boil until boiling, put corn starch solution, stirring, and cook until boiling and thickened, remove from heat

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shrimp spicy oyster sauce ( udang pedas saus tiram )

shrimp spicy oyster sauce

ingredients:

200 g Shrimps Size Medium (clean, leaving tail)
1/4 cloves Onion (sliced ​​lengthwise)
1 handful of nuts Kapri (cut - cut)
80 ml water
Oil for sauteing
seasoning:

1 tbsp Tomato Sauce
2 tbsp Sambal Sauce
1 vertebra ginger (sliced ​​thinly)
3 tbsp Oyster Sauce
Pepper and Salt to taste
How to cook:
- Onions sauteed until wilted.
- Add the ginger, then stir-fry until fragrant.
- Add snow peas and 2 tablespoons of water and cook until done.
- Add shrimp, cook until it changes color.
- Add tomato sauce, chili sauce, oyster sauce, pepper, salt and remaining water.
- Cook until slightly thickened.
- Remove and serve warm.

from indonesia in indonesia original recipes

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Snow Princes Cake ( Kue Putri Salju )

Snow Princes Cake ( Kue Putri Salju )

ingredients:
600 gr flour
300 g cashew nuts (roasted and finely ground)
200 grams of sugar a little fine / caster sugar
Margarine 500 g (frozen, then cut - cut)
300 grams of refined sugar
1/2 tsp Vanilla

How to Make:

Combine flour, nuts, sugar and margarine together.
Squeeze - squeeze the dough by hand until well blended.
Store in the refrigerator for 50 minutes.
Take 2 tsp of dough, round and shapes like a crescent moon.
Make up the dough runs out.
Place on a baking sheet that has been buttered, toasted in the oven until cooked.
Remove and let cool for 5 minutes.
Roll the mixture into the powdered sugar and vanilla.

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Coto Makasar ( beef offal herbs spices and grind peanuts )

True to its name Coto Makassar is soupy dish that comes from Makassar, South Sulawesi, Indonesia. In every street in the city of Makassar, can be easily found stalls that provide Coto Makassar. Taste this dish at every stall was almost exactly the same, but that makes it different is given extra spice by each merchant. And it is no secret kitchen respectively.

Coto Makassar-based beef, coupled with beef offal, such as lung, liver, intestine, heart and tripe. While the sauce is a blend of several herbs spices and grind peanuts that have been fried. This dish is tasty or not depends on the seasoning sauce.

Herb spices consisting of 40 types cooked in clay pots called the surroundings or uring butta butta. Type skillet used to cook trusted participate also affect taste Coto Makassar. 40 kinds of spices that include peanuts, pecans, cloves, nutmeg, lemongrass finely ground, ginger, pepper, onion, garlic, cumin, cilantro, red, white coriander, ginger, galangal, kaffir lime leaves, bay leaves, leaf saffron, leeks, celery, red chili, green chili, sugar talla, tamarind, cinnamon, salt, papaya to soften the meat, and lime to clean the bowel. It is said that spice is not only useful to determine the sense of Coto Makassar, but also as an antidote to cholesterol in the viscera.

Also alleged that the Coto Makassar has existed since Somba Opu, center of the Kingdom of Gowa, who had triumphed in 1538.

MATERIALS:
500 grams of beef

500 grams of tripe, boiled

300 grams of beef liver, boiled

200 grams of beef heart, boiled

5 stalks lemongrass crushed

4 sm crushed galangal

2 cm ginger crushed

5 bay leaves

250 grams of peanuts, fried puree

2.5 liters of water washing rice / starch

1 tablespoon seasoning beef flavor bouillon powder

6 tbsp vegetable oil

Puree:

10 cloves garlic

8 grains of toasted pecans

1 tablespoon toasted coriander

1 tsp toasted cumin

1 tsp salt and 1 tsp pepper granules

Complement: fried onions, sliced ​​green onion and sliced ​​celery, chili taoco

Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
HOW TO MAKE:
1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.

2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.

3. The presentation, prepare a bowl, fill with meat and bowel berries sauce, sprinkle with fried onions, sliced ​​green onions and serve with celery and chilli native taoco.

4. Serve warm.

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snapper fish head curry ( Gulai Kepala Ikan Kakap )

Aceh Indonesia Original Recipes ( Fish Recipe )
Typical cuisine of Aceh this one will definitely make you addicted because this one Acehnese food uses many spices, Curried Snapper Head of Aceh. You must be curious as to the taste of the cuisine of Aceh?


Here's the recipe goulash Typical Gammon Head Aceh:

ingredients:
3 pieces of snapper head halved
1 orange juice, take the water
5 tablespoons of cooking oil
1 sheet turmeric leaf
2 stalks lemongrass, crushed
2 pieces of orange leaves
600 ml coconut milk from a coconut
5 pieces of red chilli, halved
5 pieces of green pepper, halved
3 pieces kandis acid

Seasoning (crushed):
10 grains of red onion
4 cloves garlic
1 teaspoon of pepper
5 grains hazelnut, toasted
1 vertebra laos
1 vertebra turmeric
1 vertebra ginger
salt to taste.

How to make:
1. Sprinkle fish with lemon juice, set aside. Saute the spices until fragrant.
2. Put turmeric leaf, lemon grass, and lime leaves. Pour the coconut milk and bring to a boil while stirring.
3. Put fish, chili, sour kandis. Stir well. Cook over low heat until cooked and sauce has thickened.

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Kaledo Beff ( kaledo daging sapi )

kaledo is a dish that originated from Sulawesi Indonesia,.
original cuisine including Indonesia
The following is how to create kaledo

Material Cuisine:
- 1/4 kg beef ribs
- 1/4 kg of tripe
- 1/2 kg of cow intestines
- 1 pcs cassava, cut into pieces
- 2 stalk lemongrass, crushed
- 1 bay leaf LBR
- 1 ptg ginger
- 2 tablespoons butter
- Cayenne pepper to taste, mashed
- Royco taste sour and salt to taste

How to cook Kaledo:
1. Clean the beef ribs, intestines and tripe, boiled until soft with lemongrass, galangal and ginger.
2. Heat the butter, saute chili sauce, put cassava, boiled until cooked. After that enter into the stew no.1. Add Royco taste sour and salt, and cook again until cooked properly, kaledo ready to serve.

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Parape Fish ( Ikan parape )

parape fish were original food from Sulawesi Indonesia.

Fish can also be baked Parape besides matured with frying technique. Here's a recipe for one serving of fish Parape. Good luck.

Ingredients Fish Parape:

Grouper, 1 tail, clean, split
Acidic water, 50 ml
Garlic, 2 cloves, minced
Soy sauce, 50 ml
Margarine, 50 grams
Cooking oil, 2 tablespoons
Subtle Seasonings:

Onion, 8 points
Cayenne pepper, 9 pieces
Red pepper, 1 piece
Sugar, 1 teaspoon
Shaved brown sugar, 1 teaspoon
Pepper, 1/2 teaspoon
Salt, to taste
How to make Fish Parape:

Marinate the fish with 25 ml of acid and salt water for 1 hour.
Mix 25 ml of soy sauce with garlic, stir. Grilled fish while spread with a mixture of soy sauce and margarine until cooked and lightly browned, remove from heat.
Heat 2 tablespoons oil, saute ground spices until fragrant. Add the remaining soy sauce and tamarind juice. Stir well. Saute until fragrant and cooked. Lift.
Place the fish in a serving plate, spread with herbs sautéed.
Dengna Serve sliced ​​tomatoes, cucumber and lemon.

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Soto Kudus

Soto kudus is a dish that originated from Central Java Indonesia sacred., and very suitable for breakfast


ingredients:
1 chicken, cut in half
1500 ml of water
3 cloves garlic, finely sliced
3 cm ginger, crushed
2 stalk lemongrass, white part and crushed
3 tablespoons cooking oil

puree:
5 pieces of red onion
1 teaspoon whole coriander
½ teaspoon whole peppercorns
2 cm turmeric
salt

Complement:
3 tbsp fried onions
50 grams of bean sprouts
1 stalk celery, finely sliced
1 pcs lemon, sliced ​​4
3 tbsp soy sauce

How to make it:
Saute garlic until fragrant, put spices, ginger, and lemongrass, stir until cooked. Add the chicken and keep stirring until the chicken changes color. Pour the water. Cook until chicken is cooked over medium heat. Remove the chicken from the pan and fry until dry. Ripped to shreds of chicken and arrange in a bowl together with other complementary. Pour sauce over it and serve.

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