blood cockle with cayenne pepper

blood cockle with cayenne pepper

igredients blood cockle with cayenne pepper:

- 1 tablespoon vegetable oil for sauteing

- 3 Indonesian bay-leaf/Indonesian laurel ( Syzygium polyanthum )

- 3 tamarind ( Tamarindus indica )

- 1Kg blood cockle

- 20 cayenne pepper

- 100 ml coconut milk

- 100 gr peanut ( peeled, frying and roughly mash )

seasoning mashed:

- 7 red onion

- 2 garlic

- 3 cm ginger

- 3 cm turmeric ( fried without oil )

- 1 lemongrass

- 1/2 tsp salt

how to make blood cockle with cayenne pepper:

1. seasoning mashed sauted until fragrant, add indonesian bay leaf, sugar, tamarind, stir until fragrant

2. add blood cockle, mix together. add cayenne pepper and coconut milk. cook until boiling and coconut milk thickens.

3. add peanut, mix together, and serve.

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black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

ingredients: 

500 grams of chicken claw, cleaned and bruised

2 cm ginger 

1,000 ml of water to boil

chicken feet seasoning :

5 cloves garlic, roughly chopped

1 cm ginger, grated

2 curly red chilies, cut into pieces

1 piece deaf

1/2 tablespoon of red yeast rice, brewed, drained

2 tablespoons oyster sauce

2 teaspoons coarse black pepper

1 teaspoon sugar

500 ml chicken broth leftover stew claw

1/2 tablespoon of corn starch and 1/2 tablespoons water, for thickening dissolved

1 leek, sliced skewed

1 teaspoon sesame oil

1 tablespoon oil for sauteing

garnish:
leaf lettuce

direction how to make black pepper chicken feet :

1. Boil water and ginger to a boil. Add chicken feet. Boil 10 minutes. Drain and put in ice water. Remove and drain.

2. Fried chicken feet. 

3. The red yeast rice brewed with boiling water. Drain and did once again. Drain. finely crushed.

4. Heat the oil. Saute garlic, curly red chili, ginger, deaf, and The red yeast rice until fragrant. Add chicken feet. Stir well. 

5. Insert the oyster sauce, black pepper, and sugar. Stir well.

6. Pour the chicken broth in small increments. Cook until absorbed. Thicken with corn starch solution. Stir until thick. Add green onion and sesame oil. Stir well.

servering to 5 people

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tandoori chicken ( ayam tandoori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe ingredients

ingerdients

7 chicken legs

1/3 cup yogurt

1 teaspoon ginger, grated

3 cloves garlic, crushed

1 teaspoon garam masala

2 teaspoon corriander powder

1/4 teaspoon tumeric powder

1 tablespoon tandoori masala

1 tablespoon lemon juice 

1 tablespoon vegetable oil

salt to taste

how to make tandori chicken 

wash the chicken pieces. make 3 gashes on each piece, to allow the flavors to penetrate

mix together the yogurt, ginger, garlic, garam masala, corriander powder, turmeric powder, tandoori masala, lemon juice, oil and salt.

spread this on each of the legs

cover and marinate overnigt in the refrigenerator, if time allow or marinate for 2 hours

get it cooked in the barbecue grill

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grilled chicken teriyaki ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar ) recipe

Ingredients

-  3 Chicken breasts Fillet-cut in half

-  120 ml Orange juice+1 tbsp Lime juice

-  3 tsp grated Ginger, 3 tsp Sesame oil

-  1 tsp Salt, 1 tsp Chili pwd (optional)

-  2 tsp Sesame seed-roasted

Teriyaki Sauce Mixture:

-  155 ml Mirin, 235 ml Soy sauce

-  4½ tsp Rice vinegar, ¼ tsp Chili pwd

-  1 tsp Sesame oil, ½ tsp Black pepper

-  7 cloves Garlic-grind      

-  1 tbsp grated Ginger, 65 gr Sugar

Salad:                                      

-  150 gr Cabbage-shredded              

-  2 tbsp Thousand Island                 

-  1 Tomato-sliced                        

Pickle:

-  100 gr Radishes-shredded

-  100 gr Carrot-shredded, 1½ tsp Salt

-  3 tsp Sugar, 2 tsp Vinegar

how to make grilled chicken teriyaki  ( ayam teriyaki bakar ):

-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).

-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)

·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).

·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.

-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.

-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

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Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Ingredients

75 gr Beef skin crackers *                              

2 tbsp Black Soya beans-boiled                     

50 gr Tempe/Tofus-dice cuted & fried         

200 ml Coconut milk, 2 tbsp Frying oil          

2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:

2 Red chilies, 5 Cayenne peppers, Salt

2 Candlenuts, 1 cloves Garlic

1 small Tomato, 8 Shallots, Sugar

1 cm Lesser galangal (optional)

Directions

- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.

- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.

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