lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )

ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :

- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served

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common snakehead satay

common snakehead satay

http://indonesiaoriginalrecipes.blogspot.com/

ingredient common snakedhead satay :

- 500 grm common snakehead ( scientific name : Channa striata ) , cut in topiece and clean and drain

seasoning common snakedhead satay :

- 4 tablespoon honney

- 1 tablespoon tamarind water

- 1 talespoon tomato sauce

- 2 tablespoon soy sauce

- 1/2 tea spoon ginger ( grated )

- 3 tablespoon instant seasoning satay

http://indonesiaoriginalrecipes.blogspot.com/

how to make common snakedhead satay :

- tamarind water, honney , tomato sauce soy sauce, instan seasoning satay and ginger mix together

- coat and soak fish with seasoning until 30 minutes

- oven fish until 40 miutes, and serve

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fried shrimp butter

fried shrimp butter

fried shrimp butter

ingredient/seasoning fried shrimp butter :

- 1 1/2 cm ginger ( be shredded )

- 2 garlic ( shredded )

- 1 tbs pepper powder

- 1 tbsp lime juice

- 500 grm tiger shrimp

- 2 tbsp butter

How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together

- coat shrimp with seasonings, let stand 1 hour until the spices to infuse

- head butter, fried the shrimp until change colour. lift and drain

- serve with tomato sauce

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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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