beef kalio padang ( kalio daging sapi padang )

Kalio intermediate rendang is a dish that is lightly browned, if kalio in dry with low heat will be colored black and was called rendang. Kalio same basic ingredients with rendang, namely coconut, finely ground red chillies, ginger, galangal, shallots, garlic, lime leaves, bay leaves, turmeric leaves. Rendang and kalio not use turmeric as it makes the texture of the meat is not good. Fill kalio usually chicken, beef, beef liver, or jengkol Special care and Jering not be made ​​dry rendang because it will make the material hard and uncomfortable.

beef kalio padang ( kalio daging sapi padang )

INGREDIENTS:

½ kg beef

10 pieces Potatoes

1 item Coconut

¼ cup cooking oil

SPICE:

10 pieces of red onion

1 cm Ginger

4 cloves garlic

½ stalk Lemongrass

15 pieces of red Lombok

2 pieces of kaffir lime leaves

5 seeds Pecan

3 bay leaves

½ teaspoon cumin

4 acid eyes

1 piece Laos

2 tablespoons salt

HOW TO MAKE A DELICIOUS BEEF KALIO SPECIAL:

Shredded coconut, coconut milk 6 cups made​​.

All the finely ground spices.

The meat is cleaned, cut into pieces, mixed with bumbubumbu, pan-fried, covered, until tender left.

Put coconut milk, cooked until the oil out.

Potatoes peeled, halved, entered, left until tender.

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sweetmeat nutmeg ( manisan pala )

sweetmeat nutmeg is one kind of snack that belong to the group of candied fruits. The business of making candied nutmeg does not require a difficult technology and make it quite easy, therefore it easy efforts made ​​by new entrepreneurs.
Making candied nutmeg is generally conducted by small businesses in the area producing nutmeg. South Aceh district is the largest producer of nutmeg commodity even in Aceh in Sumatra. The nutmeg candied including household industries which are often found in South Aceh district. In addition to sweets and processed into syrup, nutmeg can also be made ​​highly nutritious nutmeg oil to treat wounds. Even now pastry and confectionery can be made from nutmeg.
Candied nutmeg in addition to snacks are served during the celebration of the holy days of Eid and new year for the local community can also be used as souvenirs for tourists who visit the area.

recipe sweetmeat nutmeg ( manisan pala )
300 grams of nutmeg
granulated sugar for topping

Solution 1:
1 tablespoon salt
1 ltr of water

Solution 2:
1 tsp whiting
1 ltr of water

Solution 3:
500 grams of sugar
1 ltr of water

HOW TO MAKE A DRY sweetened nutmeg:

- Nutmeg fruit peeled, cored and halved and sliced ​​to form a fan.

- Nutmeg Soak in a solution of 1 for 24 hours, drain.

- Then soak in a solution of 2 for 24 hours, drain.

- Boil a solution of 3, lift. Once cool, nutmeg soak for 24 hours, drain.

- Cook until slightly thickened 3 solution, remove, let cool. Nutmeg Soak again for 24 hours.

- Perform this step over and over until the water runs out terserap.Jemur nutmeg sugar on top winnowing until slightly dry and sprinkle with granulated sugar. Once dried nutmeg.

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chicken pelalah balinese ( ayam pelalah )

Balinese  Chicken pelalah Recipe (Ayam Pelalah)

Ingredients:

400g chicken breast

Aromatic herbs:

2 salam leaves (Indonesian bay leaves)
3 kaffir lime leaves (daun jeruk)
2 stalks lemongrass , bruised and tie into a knot
Juice from 3 limes (limau), optional

Spice paste:

10 red chilies, deseeded and sliced
6 bird eye chilies, sliced
10 shallots, sliced
5 garlic, chopped
3cm fresh turmeric root, sliced
½ teaspoon toasted shrimp paste (terasi/belachan)
1 tablespoons olive oil or coconut oil
Oil, for frying
Salt and sugar to taste

how to make Chicken pelalah Recipe (Ayam Pelalah)

Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Cook’s Note:

The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.

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cucumbers salad ( salad timun )

cucumbers salad ( salad timun ) recipes

2 cucumbers
2 teaspoons brown sugar
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
salt
white pepper

how to make cucumbers salad ( salad timun ) :
1 Peel the cucumbers, cut in half and remove the seeds.
2 Half them again and slice them up in approx 1/2 inch pieces.
3 Mix with all the other ingredients, cover and put in the fridge for at least an hour.
4 Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

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Aceh Noodles (mie aceh)

Mie Aceh is a spicy noodle dish typical of Aceh in Indonesia. Thick yellow noodles with slices of beef, mutton or seafood (shrimp and squid) are presented in a kind of soup is savory and spicy curry. Mie Aceh is available in two types, Mie Aceh Goreng (fried and dried) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, chunks of red onion, cucumber, and lime.

Aceh Noodles (mie aceh) recipe

Mie Aceh/ Aceh Noodles ingredients:
400 grams of wet noodles / yellow
750 ml beef broth
150 grams of shrimp wet, wipe, discard skin.
150 grams of mutton / beef, diced
1 tomato, diced
4 cloves garlic, thinly sliced​​.
3 spring onions, thinly sliced​​.
60 grams of bean sprouts, siangi, exhaust tail.
100 grams of cabbage, thinly sliced​​.
1 tsp vinegar
2 tablespoons soy sauce
1 leek, finely sliced​​.
Sledri 1 tbsp, finely sliced​​.
2 tsp salt.
3 tbsp cooking oil meal.

Mie Aceh/Aceh Noodles  spices:
5 pieces of red onion.
3 cloves of garlic.
4 pieces of red chili, seeded.
Sdmbubuk turmeric ½.
4 grains of cardamom.
1 teaspoon cumin, toasted.
1 tsp pepper grain.

Mie Aceh garnish:
Shrimp Crackers / Crackers Chips.
Pickled cucumber.

How to Make Mie Aceh/Aceh Noodles :
Saute sliced ​​onion, sliced ​​garlic and ground spices until fragrant.
Enter mutton / beef, stir and cook until it changes color.
Then add the shrimp and tomatoes and stir well.
Add the stock, sledri, chives, salt and vinegar.
Cook until the meat cooked and reduced water while stirring occasionally.
Enter the cabbage and bean sprouts and stir well.
Then add the noodles and soy sauce.
Stir until all ingredients are cooked evenly and tercamppur. Lift.
Serve hot with pickled cucumber and fried chips.

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