Thursday 29 August 2013

VARIOUS NUT MUSH

Made of various kinds of nuts and coconut milk blend, this porridge contains a lot of fiber for good digestion our bodies. Very fit when disajiakan to break their fast in lieu of fiber in the body after a day of fasting.
 

Green Beans Ingredients:
100 grams of green beans, soaked 2 hours
1,000 ml of coconut milk, from half coconut
2 pandan leaves
1/4 teaspoon salt
100 grams of sugar

Red Beans Ingredients:
200 grams of fresh beans
1,000 ml of water
2 pandan leaves
1/4 teaspoon salt
100 grams of brown sugar, fine comb

Nuts materials Tolo:
200 grams of Tolo beans, soaked 2 hours
1,000 ml of water
2 pandan leaves
1/4 teaspoon salt
100 grams of sugar

Gravy ingredients:
1,000 ml of coconut milk, from 1 coconut
25 grams of rice flour
1/4 teaspoon salt
2 pandan leaves
100 grams of sugar

Supplementary Material:
tan bean roaster

How to make:

     Green beans, boiled green beans, coconut milk and pandan leaves until chapped and tender green beans. Add salt, and sugar. Cook until thick and pervasive. Set aside.
     Do the same thing with red beans, and peanut Tolo. Set aside.
     Sauce, mix coconut milk, rice flour, salt, pandan leaves, and sugar. Cook, stirring frequently until bubbling. Add all the beans. Stir well.
     Serve with roasted peanuts.


For 10 servings

GREEN BEAN MUSH

Who does not know will pureed green beans. Porridge is usually sold in a coffee shop on the roadside like a lot in every man. Let alone as a dish for the family.
 

ingredients:
200 grams of green beans, soaked 1 hour
1,000 ml of water
700 ml coconut milk from 1 coconut
3 pandan leaves, tied the knot
1/2 teaspoon salt
200 grams of sugar
2 tablespoons corn starch, dissolved in 2 tablespoons water, for thickening
5 jackfruit, cut into squares
50 ml of water suji, (from 30 leaves suji and 3 pandan leaves)

How to make:

     Boil green beans in water with pandan leaves until green beans rupture.
     Enter the granulated sugar and water suji. Stir until boiling.
     Add coconut milk. Stir until bubbling. Add cornstarch solution. Stir until bubbling. Add jackfruit. Let sit. Lift.


To 7 servings

Cassava leaf soup EBI

Dishes that are definitely savory coconut milk mixture, for example in this menu. Cassava leaf is transformed into a different menu.




 
ingredients:
2 bunches of cassava leaves (400 grams), weeded, boiled, cut into pieces
8 pieces of dried shrimp, crushed
5 pieces of orange leaves
1 stalk lemongrass, crushed
2 cm galangal, crushed
1,000 ml coconut milk from half coconut
1 1/2 teaspoons brown sugar
2 teaspoons salt
1/4 teaspoon sugar
1 1/2 teaspoon tamarind water, from 1/2 teaspoon of acid dissolved in 2 teaspoons

water

 2 tablespoons oil for sauteing

Subtle seasoning:
8 red onions
2 cloves of garlic
5 grains hazelnut, roasted
1/2 teaspoon coriander, roasted
2 cm turmeric

How to make:

     Heat the oil. Saute ground spices, dried shrimp, lime leaves, lemongrass, and galangal until fragrant.
     Add cassava leaves. Stir well.
     Enter the coconut milk. Let it boil. Bubuhi brown sugar, salt, and sugar. Cook until boiling.
     Add tamarind water. Stir well.

 Serves 4

Timbel GOLDFISH

The rice is still hot then wrapped in a banana leaf aroma makes it more fragrant white rice. Equipped with tempeh and tofu fried carp and sambal and a typical menu Sundanese are required to be presented.

 

 
The ingredients / condiments:

Rice Ingredients:
300 grams of rice
500 ml of water
banana leaves for wrapping
4 pieces of carp, siangi, crate-crate her
4 pieces out yellow
150 grams of tempeh, cut into 4x6 cm
oil for frying

Subtle seasoning:
4 cloves of garlic
1 teaspoon coriander powder
300 ml of water
1 tablespoon salt

Ingredients Sambal, Ulek:
6 pieces of curly red chili, fried
2 cloves garlic, fried
5 pieces of red chili, fried
2 teaspoons shrimp paste fried
1/2 tablespoon brown sugar
1/2 tablespoon salt

complement:
1 cucumber, cut into pieces
1 bunch basil, leaves petiki
4 pieces of eggplant Wren

How to make:

     Rice: Boil water. Add the rice. Stir until water is absorbed. Lift. Steamed in a hot steamer for 30 minutes until cooked. Lift.
     Take a piece of banana leaf. Put 5 tablespoons of rice. Roll. Twisting right and left tip of the leaf. Insert into the middle as he pushed into. Set aside.
     Marinate fish, tofu and tempeh with spices. Let stand 15 minutes. Set aside.
     Heat oil, fry fish, tofu, and tempeh until cooked. Remove and drain.
     Timbel Serve with fish, tofu, tempeh, chili, and complement.


Serves 4

CHICKEN KEBAB

In addition to the contents of beef kebab, chicken kebab is also much sought after. Moreover, the filling material is more flavor. Let's try to make the kebab itself, surely it biosa tailored to our tastes.

 

 
The ingredients / condiments:

Kebab Ingredients:
250 grams of high protein flour
150 ml of water
1 tablespoon cooking oil
1/2 teaspoon salt
1 tablespoon of oil to spread

Curry Chicken Ingredients:
250 grams of minced chicken meat
2 tablespoons oil for sauteing
1 onion, finely chopped
2 cloves garlic, roughly chopped
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
1/2 teaspoon nutmeg
25

Supplementary Material:
100 grams of leaf lettuce, thinly sliced
2 red tomatoes, seeded and diced small
75 grams of tomato sauce
75 grams of mayonnaise

How to make:

     Chicken curry, saute onion and garlic until fragrant. Add the chicken. Stir-fry until it changes color. Add salt, pepper, sugar, and nutmeg powder. Stir well. Pour water. Stir until absorbed and mature. Remove and set aside.
     Kebab, put a little water into the flour. Knead until smooth. Add the oil and salt. Knead until smooth. Let stand 30 minutes. Set aside.
     Loose flour on the table. Divide the dough into 10 parts. Round shape.
     Take one part of the dough. Milled thin round shape 20 cm diameter. Do the same with the remaining dough.
     Heat a flat griddle. Rub it with oil.
     Place the dough in the pan. Let stand for 1 minute. Rub it with oil. Behind. And leave for 1 minute until done. Lift.
     Presentation, grab a piece of skin kebab. Tata lettuce, tomato, chicken curry, ketchup, and mayonnaise.
     Fold like a cone. Serve.


For 10 pieces

COFFEE ROOT BEER

Beverages such as coffee fresh root beer is very fitting for the time you serve a small party at home while celebrating the success of a family member. This drink should be made ​​just enjoyed that sense of soda and ice cubes do not quickly disappear and melt before enjoyed.

The ingredients / condiments:

Coffee Ingredients:
3 teaspoons instant coffee
100 ml hot water
150 grams of sugar
100 ml milk
2 cans of root beer
2 cans of soda bargaining
500 grams of ice cubes

How to make:

     Coffee, coffee mix, hot water, and sugar. Cook over low heat without stirring until dissolved. Chill.
     Mix a solution of coffee with milk, root beer, plain soda, and ice. Stir well.


To 5 cups

CENDOL MOUSSE

Cendol mousse is a mousse that dikreasikan with Indonesian style. This turned out delicious creations too lo .... Let us try the delicious straight cendol mousse and fresh this!

 
 
The ingredients / condiments:

Syrup Ingredients:
250 grams of brown sugar comb
250 ml of water
2 pandan leaves, tie the knot
2 teaspoons cornstarch, dissolved in 2 teaspoons water

ingredients:
3 egg yolks
40 grams of sugar
200 ml thick coconut milk from half coconut
6 sheets of gelatine, soak, wring it out, on the team
50 grams of flour custard, mixed with 120 ml of cold milk
250ml thickened cream, whipped fluffy
100 grams of cendol

Decoration materials:
100 grams of cendol

How to make:

     Syrup, boil the sugar, water and pandan leaves to a boil while stirring. Filter. Divided into two parts bagian.Satu, bring to a boil again. Add cornstarch solution. Stir until bubbling. One part again let the liquid. Set aside.
     Beat the egg yolks and sugar until thickened. Lift. Enter the coconut milk. Stir in the team until thickened.
     Add gelatin and one part liquid sugar syrup. Stir well. Set aside.
     Mix, custard, whipped cream, egg yolk mixture, and cendol. Stir gently. Enter into a plastic triangle.
     Spray into serving glasses. Freeze. Pour 2 tablespoons of thick sugar syrup and 2 teaspoons for garnish cendol.


Serves 4

APPLE STRAWBERRY YOGURT

No harm in our spare time to indulge yourself or family by making a special dish and of course the delicious refreshments. Apple strawberry yogurt could be one right choice.

The ingredients / condiments:
1 green apple, peeled, center pieces, cut into pieces
8 strawberries, cut into pieces
5 oranges field, take the water
200 ml plain yogurt
75 grams of sugar
200 grams of ice cubes

How to make:

     Blend all ingredients until smooth.
     Serve immediately while cold.


Makes 4 cups

COLA DE MONO

beverage with the taste and aroma of spices are fragrant. Cola de mono is made ​​from milk and most delicious when served cold. Coffee flavors combined with cloves and cinnamon into a decent combination of flavors for you to try.
The ingredients / condiments:               
1 tablespoon instant coffee
50 ml of hot water
600 ml milk
75 grams of sugar
3 cm cinnamon
3 grains of cloves
1 tablespoon rhum

How to make:

     Dissolve instant coffee in hot water. Set aside.
     Boil milk, sugar, cinnamon, and cloves to boiling. Lift. Discard cinnamon and cloves. Allow to cool.
     Add coffee and rhum solution. Stir well. Enter into the fridge. Serve cold.

 Serves 4

RECIPES SARABBA (DRINK SPECIAL MAKASSAR)



Typical beverage brewed makassar this match day or night when the cold weather again, this sarabba drink too much usefulness you know, so in addition to the wine, the following properties of typical Makassar sarabba drinks: 


increase stamina and immunity,
treat influenza, headache and Migraine
overcome flatulence and nausea
circulation
overcome muscle pain and rheumatic symptoms




Ingredients
5 cups water 300 grams sugar 300 grams of red ginger
150 ml coconut milk (3/4 cup) 1/2 tsp ground pepper
1 chicken or duck egg yolk (if you like)

How to Make:

Enter the 5 cups of water into the pot, boiled with 300 grams of ginger that has been cleaned and pounded rough that abortion can be dissolved. Add another 300 grams of brown sugar to the boil. Enter the coconut milk 150 ml (3/4 cup) and half a teaspoon of ground pepper can be mixed a little lemon grass, heat continue stirring gently so as not to break the coconut milk emulsion is approximately 2 minutes.

     When to drink it if you like, put 1 chicken or duck egg yolk into a cup and pour 200 ml Sarabba up to 3/4 cup.