fried fish with potato salad ( ikan goreng dengan salad kentang )

fried fish with potato salad ( ikan goreng dengan salad kentang ) recipes

Ingredients:
5 boneless tuna fish (other fish may be substituted)
2 eggs
4/5 cups bread flakes
salt
pepper
potato salad
400 g boiled potatoes, diced
1 cauliflower, boiled and cut into medium
8 snow peas, cut in half
Salad Dressing
3 tablespoons mayonnaise
1 tsp honey
5 tsp sour cream
½ tsp lemon Flavor
1 tsp chopped garlic
salt
sugar

How to make:
Mix all salad dressing ingredients and set aside
Mix the cauliflower, potatoes and peas.
Combine the sauce and the vegetables and place in refrigerator for 15 minutes.
Season the fish fillets with salt and pepper.
Coat the fish with egg, then roll over the bread flake.
Melt the margarine in a pan or Teflon top and enter the fish until browned.
Dry the fish oil in order to keep krispi.
Serve fish with potato salad.

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Baked Eggplant Teriyaki Sauce ( terung saus teriyaki )

eggplant (Solanum melongena) is one of the flowering plant belonging to the plant "nigthshade". In the UK, also known as aubergine eggplant, brinjal, brinjal eggplant, melongene, garden egg or guinea squash, and is the essential ingredient in the manufacture of Moussaka and Ratatouille.

Eggplant is related to tomatoes and potatoes. Eggplant was originally cultivated in India derived type called wild eggplant or bitter thorn apple (Solanum incanum).
Raw eggplant has a bitter taste, but when cooked will give a soft texture and distinctive flavor. For the process of eggplant should be cut after then salted, rinsed and drained and. This process is called "degorging" and aims to soften, remove the bitter taste, and reducing the amount of fat absorbed during cooking.

Eggplant include foods that are low in calories, fat and sodium, high in fiber but its food. In 100 g of eggplant contains only about 24 kcal, 0.2 g fat, 2 mg of sodium, and 3.4 g of dietary fiber (15% RDA).

Baked Eggplant Teriyaki Sauce for 2 servings

Baked Eggplant Teriyaki Sauce ingredient :
200 g purple eggplant (cut in half lengthwise; sprinkle with salt, rinse and drain)

ingredient teriyaki sauce
1/2 cup (150 g) soy sauce
2 tablespoons soy sauce
1/2 cup brown sugar
1-2 cm ginger (finely chopped)
2 cloves garlic (finely chopped)
2 tbsp honey
3 tbsp balsamic vinegar
1/4 cup water
1 tsp sesame oil

how to make Baked Eggplant Teriyaki Sauce
1. How to make teriyaki sauce: Mix the soy sauce, soy sauce, brown sugar, honey, water, sesame oil and apple cider vinegar to the pan while heated with a small flame. Stir well. Add ginger and garlic. Stir well. Bring to a boil briefly. Lift.
2. Spread eggplant teriyaki sauce on the surface. Let stand about 15 minutes.
3. Bake in oven at 180 C for approximately 10 minutes or until done.
4. Lift. Serve.

The nutritional value of one serving
Calories: 86.6 kcal
Fat: 1.1 g
Carbohydrates: 15.7 g
Fiber: 3.6 g
Protein: 3.4 g

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wedang ronde

traditional drinks derived from Java is able to warm up in the winter. in Java this drink very much like it.
The distinctive flavor of ginger added sweetness of sugar make this drink was so tasty and healthy.

The ingredients to make Wedang Ronde:

Ingredients Wedang Ronde :
150 grams of glutinous rice flour
1/4 teaspoon salt
135 ml of warm water matng
Green dye (if required)
Red dye (if required)

Ingredients for Fill Wedang Ronde:
50 g peanuts (peeled), fried roasted
25 grams sugar
1/8 tsp salt

Ginger water:
2,000 ml of water
400 grams sugar
400 grams of ginger, burnt, crushed
1 tsp salt
4 pandan leaves lbr
6 stalk of lemongrass,

how to make wedang ronde :

Fill Wedang ronde : blender mixture while still warm peanuts , sugar , and salt to form into small grains are not too fine . Then set aside .

Ingredients ronde , mix glutinous rice flour and salt . Stir until blended . Pour warm water little by little .

Separate the dough into three parts . One part is colored red , one green colored part , and the last part let white . Stir until blended so that each color dough evenly .

Take enough dough ronde . Flatten by hand . You can taste the contents . Shape dough into a ronde . Do not make the circle until the remaining dough .

Cook until the water boils . Insert the ronde ball that has been made . Boil until the round ball floats . Seanjutnya lift and drain ball round .

Material ginger : Combine water , sugar , ginger , pandan leaves and lemongrass poached materials with low heat until boiling and exit fragrance .

How to serve , put the stuffing ingredients and complementary ronde into the bowl , then pour the sauce into a bowl ronde , enjoy while hot

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broccoli oyster sauce ( brokoli saus tiram ) healty food

Broccoli is a vegetable that contains many nutrients needed by the body. known in brassica oleraceae ilimah language is a kind of plant which is included in golongn cabbage.

These plants allegedly originated from the Mediterranean region and has been developed since ancient Greece. While in Indonesia is becoming known types of vegetables since 1970.

Broccoli as vegetables can be processed into food with processed usually by boiling or steaming can also be delicious even eaten raw as well as fresh vegetables with the vegetables clean condition. While the material for processing as the best food is by steaming, steamed why? The answer is yes because with steamed expected vitamins and nutrients that the body needs for health is not lost during the cooking process. If the process by boiling for boiling should be done with the old boiling process no more than 5 minutes, with boiled too long because you will lose 50% of folic acid contained in the broccoli. In addition to folic acid contained in broccoli is also rich in compounds known as glukorafanin original form of anticancer compounds.

well this time I will share how to make healthy foods from broccoli. called broccoli oyster sauce

broccoli oyster sauce ( brokoli saus tiram )  Ingredients :

350 grams of broccoli ( cleaned thoroughly )

Water with a little salt to taste

2 tablespoons ( for stir fry )

3 cloves Baang white ( finely chopped )

Half grain onion ( thinly sliced ​​crosswise )

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 teaspoon salt

1/4 teaspoon sugar

1/2 teaspoon ground pepper

100 ml of water

1 tablespoon cornstarch ( then dissolved in a little water )

How to Make Broccoli Oyster Sauce:

Soak broccoli using a mixture of water with salt, if it is adopted and wash thoroughly and drain.

The next step then heat oil tumislah ingredients such as sliced ​​onions and minced garlic until fragrant smell, then enter the broccoli, then add sus oysters, salt, sugar, soy sauce, and pepper. Pour the water and continue cooking until cooked broccoli. Give the cornstarch solution that had been prepared and stir until sauce thickens, then remove and serve immediately while hot or warm.

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Fish in Banana Leaves (Pepes Ikan)

Pepes is a way to process foodstuffs (usually for fish) with banana leaves to wrap the fish and its marinade. How to make are herbs and spices mashed and added basil leaves, tomatoes, and peppers dibalur / clad with carp that have been cleaned. All then wrapped in banana leaves and pinned with 2 pieces of small bamboo at each end. The bundle is then burned (dipepes) on the fire or embers from charcoal to dry.

Ingredients:
• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted
• 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional

Preparations:
1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.

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