Indonesian laurel / Indonesian bay leaf = Daun salam

Indonesian laurel / Indonesian bay leaf = Daun salam

indonesian laurel / indoneisan bay is the name of the herb leaf-producing trees are used in cooking indonesia. in English is known as indonesian bay leaf / indonesian laurel.

indonesian Bay leaves/ indonesian laurel are used primarily as a cooking spice fragrances in a number of countries in Southeast Asia, good for cooking meat, fish, vegetables, and rice. This leaves mixed in one piece, dried or fresh, and also cooked up the food cooked. [4] This spice gives a distinctive herbs aroma, but not hard. In the market and in the kitchen, greeting often paired with "laos" aka galangal.

The wood is reddish orange brown and medium quality. Wood timber belonging to the chelate (trade name) can be used as building materials and home furnishings. The bark of salam tree contains tannin ,  often used as Ubar (for coloring and preserving) mesh, woven material of bamboo and others. The bark and leaves are used as traditional ingredients to cure stomach ache. people is Eaten salam fruit as well, although only children who love it.

Traditionally, indonesian bay leaves/ indonesian laurel are used as an upset stomach. indonesian Bay leaves can also be used to stop excessive defecation. indonesia Laurel can also be used to overcome gout, stroke, high cholesterol, blood circulation, gastroenteritis, diarrhea, rashes, diabetes, and others.

indonesian bay leaf/ indonesian laurel trees spread in Southeast Asia, from Burma, Indochina, Thailand, the Malay Peninsula, Sumatra, Borneo and Java. This tree is found growing wild in the forests of primary and secondary, began from the beach to a height of 1,000 m (in Java), 1,200 m (in Sabah) and 1300 m (in Thailand); most of the trees making under the canopy. [4] In addition indonesian laurel planted in gardens and lands yard agroforestry others, especially to take leaves. Wild bay leaves almost never used in cooking, but because it smells a little different and less fragrant, wild greeting also cause a bitter taste.

Source. id.wikipedia

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grilled chicken with salad ( salad ayam panggang )

Salad vegetables are not only able to contain it. For those of you who want to like a salad but also want to have the sensation of meat in it, this recipe can be used as an alternative.

grilled chicken with salad ( salad ayam panggang ) recipes:

grilled chicken  ingredients:
1 ½ cup yogurt
1 teaspoon canola oil
1 teaspoon grated fresh ginger
3 cloves of garlic, chopped
¾ tsp salt
½ tsp red pepper
4 chicken breasts
1 glass of wine that has been deseeded
½ cup red onion, chopped
½ cup of mango sauce
1/3 cup chopped celery neat
1/3 cup mayonnaise
3 tablespoons fresh lemon juice

How to make grilled chicken with salad :

Combine canola oil, ginger, garlic and salt and stir rata.campurkan fourth salt and pepper. Add  yogurt into a plastic clip. Add chicken into the plastic lid. Enter into the engine cooling for 2 hours, turning if necessary.

Prepare grill to medium heat.

Take the chicken out of the plastic clip and bake for 10 minutes until browned color. Alternating meat. Take the meat from the grill and let stand for 10 minutes. Take the bones from chicken and discard. Chop the flesh and add to the medium bowl. Sprinkle ½ teaspoon salt to the chicken.

Add wine and other ingredients in the chicken meat, then shake so evenly. Wait 30 minutes.

Ready to serve.

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fruit ice ( es buah )

fruit ice ( es buah ) ingredients:
3 apples, diced
1/2 pineapple, peeled, cleaned and cut into 3x1cm
300 grams of ripe papaya, peeled, diced
200 grams of watermelon, cut into cubes
3 passion fruit, dumped its contents
4 tablespoons passion fruit syrup
3 cups of boiled water
1 bottle of soda
1 lemon, sliced ​​oblique

How to Make fruit ice ( es buah ):
Prepare a bowl and fill with water, syrup and soda.
Enter whole pieces of fruit.
Insert lemon slices and store in the refrigerator or add ice cubes.

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shrimp tofu soup ( sup udang tahu )

shrimp tofu soup ( sup udang tahu ) recipes:

shrimp tofu soup ( sup udang tahu ) ingredients
150 grams of shrimp, the tail is left, cut back
1 pack of tofu
3 pieces of mushroom, soaked, cut into pieces
25 grams glass noodles
2 stalks lemongrass, sliced ​​oblique
5 pieces of orange leaves,
2 leeks, cut into 1 cm
50 grams of corn, cut in 1 cm
1 block of chicken broth
2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon sugar
1,500 ml of water

shrimp tofu soup ( sup udang tahu ) seasoning
6 cloves garlic, fried
1 tablespoon dried shrimp, roasted
2 cm turmeric, burned


How to Make shrimp tofu soup ( sup udang tahu )
Boil water, spices, lemon grass and lime leaves to boiling.
Enter putren mushroom and corn. Stir well.
Add shrimp, tofu, chicken broth, salt, and pepper. Cook until done.

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spinach soup ( sayur bayam )

spinach soup ( sayur bayam ) recipes
This time we share how to make dishes spinach combined with the usual corn or we often see. Not only healthy but also much preferred vegetable.

ingredients spinach soup ( sayur bayam ):
3 connective fresh spinach
3 pieces of baby corn, the corn is cut into four, or combed
6 spring onions, sliced
fingerroot 2cm
2 stalks celery, sliced
2 teaspoons sugar
1 tablespoon salt
1500 cc of water
1 tomato,

How to make spinach soup ( sayur bayam ):
Boil the water. Enter onion andfingerroot. Boil until fragrant.
Add the carrots and corn. Cook until tender.
Add tomatoes, salt, and sugar. Cook until boiling.
Enter spinach. Cook until done.

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martabak bangka

martabak bangka
Food is included in the category of cake but could also as a snack, this sweet snacks to make it not too hard but also necessary seriousness and concentration. well want to know how the recipe is made, please read to the end of this article

Martabak bangka Ingredients:
1700 cc coconut milk (taken from 2 old coconuts)
4 tablespoons gist
2 teaspoons salt, cooked with coconut milk please; lukewarm heat
1 kilogram of wheat flour
6 chicken eggs
60 grams of baking soda
2 teaspoons vanilla
margarine to taste
100 grams of beans roasted and then pounded rough
100 grams of chocolate meses
1 can sweetened condensed milk, used to taste
Sugar to the dough and sprinkles to taste

How to Make Martabak bangka:
- First Enter the gist into the coconut milk mixture and salt. Let stand until 15 minutes until frothy, then set aside.
- Take a bowl and mix the flour and eggs and stir gently pour the coconut milk just as he had little by little, until the dough is smooth, then add sugar, baking soda and vanilla.
- Heat the pan with the center line of size 20 cm and then spread butter.
- Pour the mixture as thick as 1 cm only, setting fire to the flame being alone.
- If the dough looks hollow, sprinkle peanuts, meises, sugar and sweetened condensed milk last shed.
- Fold martabak, basting with butter and outer parts butter ready to be appointed

martabak bangka pan

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broccoli oyster sauce ( brokoli saus tiram )

Making this dish is very easy. Prepare all the ingredients of vegetables including broccoli and stir-fry over medium heat and quickly, so that it still feels fresh vegetables. Good luck.

broccoli oyster sauce ( brokoli saus tiram ) ingredient:
300 grams of broccoli
2 pieces of squid, cleaned, split wide, slices-slices, cut into pieces
100 grams of fresh shitake mushrooms, cut into 4 parts
2 cloves garlic, roughly chopped
1/2 onion, sliced ​​length
2 tablespoons oyster sauce
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
150 ml of water
1 teaspoon cornstarch and 1 teaspoon of water, dissolve
1 tablespoon oil, for sauteing

How to make broccoli oyster sauce ( brokoli saus tiram ):
Heat the oil. Saute garlic and onions until fragrant. Enter the squid. Stir until changes color.
Add the mushrooms. Stir well. Insert the oyster sauce, salt, pepper, sugar. Stir well.
Enter broccoli. Stir until half wilted.
Pour water. Cook until done. Thicken with cornstarch solution. Stir well.

Hot-hot flush to the top of the broccoli.

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Combro Cake ( Kue Combro )

combro cake is the traditional cake of western Java. Its main ingredient is grated cassava and oncom. This cake is named combro, is short for the word "oncom in jero" in the Sundanese language, which in Indonesian means "oncom inside".

Oncom actually used as filler combro cake can be replaced with other ingredients, such as tempeh, tofu or other ingredients to taste.

Combro cake is more delicious eaten while still warm as afternoon tea or coffee in a relaxing family time in the afternoon.

INGREDIENTS:
FOR LEATHER combro:
500 gr manioc / cassava great, peeled and grated
1 tsp salt

ingredients to fill combro:
150 gr oncom, puree
5 stems chives, finely sliced
3 tablespoons vegetable oil

Spices that are:
2 pieces of red chilli
3 pieces of cayenne pepper
2 cloves of garlic
2 spring onions
1 cm kencur
1/2 tsp salt
1/2 tsp sugar

HOW TO COOKING:

1. For combro skin: Mix the grated cassava with salt until blended.
2. To browse combro: Heat oil, saute ground spices until fragrant. add oncom and chives, mix well and dry. Lift.
3. Take 2 tablespoons of cassava dough, fill with 1 teaspoon full of dough. Oval shape.
4. Fry in hot oil until golden yellow and lots of brown.
5. Remove and drain. Combro Serve while still warm.

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Guramee Carp ( Guramee Bakar )

grilled carp are fish dishes guramee,.
in Indonesia this fish often live in rivers,
the soft texture of the meat, and fish spines rarely makes it very popular in Indonesia.,
here's how to make grilled guramee


Ingredients Guramee Grill:
Gourami, 1 head (about 300 grams), cleaned of scales and gill
Lemon juice, 1 piece
Bay leaves, 3 pieces
Cooking oil, 2 tablespoons


Subtle Seasonings Guramee grilled:
Red pepper, 5 pieces
Cayenne pepper, 3 pieces (optional)
Pecan, 3 eggs
Kencur small size, 3 pieces
Turmeric, 2 knuckles
Salt, to taste
Sugar, to taste

How to Make Fuel Guramee grilled:
Squeeze lime on top of the fish until blended.
Heat oil, saute ground spices and bay leaves until fragrant. Angkkat.
Bake fish until half cooked while occasionally reversed. Lift.
Rub the fish with herbs saute until blended, baked again until the fish was overcooked and flavors mingle while turning occasionally. Lift and ready to serve.

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