Lawar Chicken

Ingredients:

  • 3 cup green beans, cut into ½ cm size, boiled.
  • ½ cup shredded coconut, toasted.
  • Garlic, peeled, sliced​​, then fried.
  • 6-8 spring onions, peeled, sliced ​​fried.
  • 2 grains of red pepper, seeded, cut into oblique.
  • 4-6 grains of Java pepper, sliced​​.
  • 3 teaspoon dried minced chili.
  • 2 tablespoons chicken broth flavor.
  • Taste of fried onions for garnish

INGREDIENTS DRESSING:
  • 250 grams of boneless chicken meat, sliced ​​into small pieces or disuwir.
  • 2 tablespoons chicken broth flavor.
  • 1 teaspoon lemon juice.
  • 1 teaspoon salt.
  • ½ tsp black pepper, crushed.
  • Banana leaves for wrapping
HOW TO MAKE:
  1. Combine beans, coconut, onion, garlic, chilli and spices in a bowl of chicken broth. Toss well.
  2. For the dressing mix the slices (shredded) chicken broth 2 tablespoons chicken seasoning. Toss well to form a kind of dough. After that, place the dough lengthwise on a banana leaf, then roll it up solid.
  3. Steam the rolls for 20 minutes earlier.
  4. Remove the aluminum foil and banana leaf. Mess of chicken meat with a fork.
  5. Combine chicken with boiled beans. Add salt and pepper and lime juice.
  6. Garnish with crispy fried onions.

Kue Lumpang

Ingredients:

  • 1 tablespoon oil (for greasing)
  • 125 g of rice flour
  • 750 cc of water
  • 250 grams of brown sugar, chopped fine
  • 1 tablespoon water whiting
How to make:

  1. Grease a cookie cutter into small trays with oil, Heat briefly
  2. Mix the flour with water, stirring until blended. Add brown sugar and water whiting
  3. Put the dough into the molds, steamed until cooked for 15 minutes, lifting

Brengkes Catfish (Patin)

Ingredients:

  • 500 grams of catfish, cut into 3 parts
  • 10 red onions
  • 5 cloves garlic
  • 10 red chilies, salt and sugar to taste
  • 2 cm ginger
  • 2 tablespoons tamarind water
  • 2 tomatoes each cut 4
  • 1 teaspoon brown sugar
  • 2 Salam leaves
  • 2 cm galangal
  • 2 stalks lemongrass, crushed
  • banana leaf

How to make Brengkes Catfish:
  1. Puree onion, garlic, chilli, ginger, sugar, salt, acid and water. Add salam leaves, lemon grass, tomatoes, ginger and fish.
  2. Take a banana leaf then fill in the fish batter. Create a 3 pack, steamed until cooked. Once cooked, baked briefly.

Ikan Kembung Bakar

Ingredients:

  • Bloated fish. clean
  • Lime juice (squeezed take the water as much as 1 tablespoon)
  • Salt 1/2 tablespoon
  • Coconut milk 1/4 part of a coconut.
  • Shallots - seven grain, blended
  • Garlic - 4 grains, blended
  • Ground turmeric - 3 tablespoons
  • Of ground red pepper - 4 tablespoons
  • Lemongrass - 3 stems, crushed
  • Lime leaves - 3 pieces
  • Pepper powder - 1/4 tablespoon
  • Granulated sugar - 1/4 tablespoon
  • Butter - 1 tablespoon

Here's how:
  1. Soak mackerel in lemon juice and salt for 3 minutes to remove the fishy smell and salt water to seep (point: 1 +2 +3).
  2. Mix and stir in the spices.
  3. Prepare charcoal fire.
  4. Rub it with butter mackerel.
  5. Prepared seasoning, blamed the alternating mackerel.
  6. Inverted back over the fire, so that the fish cooked until dry ingredients

Ketupat Sayur Padang

Jackfruit Vegetable Ingredients:

  • 500 gr young jackfruit, cut into pieces
  • 12 strands of long beans, cut into 3 cm
  • 150 grams of cabbage, cut into rough
  • 150 grams of peeled shrimp, sliced
  • 1 liter coconut milk diluted
  • 500 cc coconut milk
  • 1 stalk lemongrass, crushed
  • 3 lime leaves
  • 2 pieces of acid kandis

Blend the seasoning:
  • 8 red chilies
  • 8 spring onions
  • 6 cloves garlic
  • 2 cm turmeric
  • 2 cm ginger
  • 2 cm galangal
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
Complement:
Ketupat
Rendang
red cracker
Fried shallots

How to Make Vegetable Recipes Ketupat Padang:
  1. Young jackfruit boiled in enough water until soft. Lift jackfruit, drain.
  2. Bring to a boil thin coconut milk, shrimp, spices, lemon grass, lime leaves and tamarind kandis.
  3. Enter jackfruit stew, and cook until boiling.
  4. Add beans, cabbage and coconut milk. Boil and cook until completely cooked and absorbed.
  5. Lift.

Presentation: Place the pieces of rice cake in a serving bowl. Give jackfruit vegetable, and accessories. Serve immediately.

Dendeng Balado

Ingredients:

  • 1 kilogram of beef (thinly sliced​​)
  • 3 pieces of lime (take the water)
  • 1 teaspoon salt (according to taste)
  • 2-3 cloves of garlic finely
  • 1 slice ginger puree

How to Make:
Meat marinated with all the spices for ¼ - ½ hours. The sun to dry and then fried

Balado Seasoning ingredients:
  • 100 grams of crushed red pepper
  • 100 grams roughly chopped onion
  • ½ teaspoon salt
  • 5 tablespoons of coconut milk
Cooking Spices Balado:
  1. Saute onion until yellow, add chili when it is cooked, add coconut milk.
  2. Balado seasoning can be mixed directly with dendeng or poured over the beef jerky

Lele Mango Sauce

Ingredients:

  • 4 medium-size tail catfish
  • 2 tablespoons lime juice
  • 2 cloves garlic, grated
  • 1 teaspoon salt
  • cooking oil
layers:
  • 1 egg white, beaten
  • 100 g flour seasoning ready to use
Mango Sauce:
  • 200 g of mango flesh young, small drawstring length
  • 2 tablespoons peanut fried
Seasonings:
  • 1 tbsp vegetable oil
  • 300 ml of water
  • 1 tsp cornflour, dissolved in a little water
Puree:
  • 3 pieces of curly red peppers
  • 2 pieces of red chili sauce
  • Red onion 2 eggs
  • 2 cloves garlic
  • Brown sugar 1 tsp fine comb
  • 1 teaspoon salt
How to make:
  1. Clean the catfish, until the mucus is lost. Discard the contents of his stomach, crate-crate body.
  2. Sprinkle catfish with lemon, garlic and salt until blended.
  3. Dip in egg whites and then coat with flour seasoning until blended. Let stand briefly.
  4. Fried catfish in many oil and medium temperature until dry and mature, Lift
Mango Sauce:
  1. Stir-fry until fragrant spices.
  2. Pour water and bring to a boil.
  3. Pour the starch solution, stirring until slightly thickened.
  4. Enter the mango, stir briefly. Remove from heat.
  5. Serve the fried catfish with Mango Sauce.
  6. Sprinkle with peanuts. Serve hot.

Snapper Mango Sauce

Bored with sweet and sour sauce snapper, I try snapper mango sauce. It was unique and fun. Crispy fried fish with sweet and sour blend of mango aroma. Good luck

Ingredients:
  • A tail (900 g) red snapper, just grab the meat (fillet)
  • 2 tablespoons lime juice
  • 150 g flour seasoning (ready to eat)
  • 1 egg, beaten
  • 1 tablespoon sliced ​​green onion

Ingredients for Mango Sauce:
  • 1 tbsp butter for sauteing
  • 2 cloves garlic, finely chopped
  • 2 cm ginger, thinly sliced
  • 1 mango, clean and blender
  • ½ teaspoon pepper
  • 1 teaspoon salt
How to Make:
  1. Cut into pieces the size of 3x3 cm snapper.
  2. Sprinkle lemon juice (wait up to 10 minutes).
  3. Dip fish pieces into the egg.
  4. Cover with all-purpose flour until blended.
  5. Fry fish until golden brown until cooked. drain.
Mango Sauce:
  1. Heat butter, saute garlic and ginger until fragrant.
  2. Add water, mango juice, stir until boiling.
  3. Enter the seasoning, bring to a boil. Remove from heat.
  4. Serve fish with Mango Sauce.

Kolak Kolang Kaling

Ingredients:

  • 3 eggs finely chopped red onion
  • 1 tsp fine salt
  • Brown sugar 3 small logs of combed fine
  • 4 tablespoons sugar pair
  • 50 g kolang kaling
  • 600 cc coconut milk (coconut ½)
  • 2 pieces of pandan (can be replaced vanilla)

How to Make:
  1. Boil onion and salt in water 1 / 2 pot.
  2. After boiling put brown sugar and granulated sugar.
  3. After boiling again, put kolang kaling fro and pandan leaves.
  4. Boil until kolang kaling fro.
  5. Finally pour the coconut milk, stir until boiling coconut milk.

Chicken Sauce

Ingredients:

  • 500 grams of chicken breast
  • 100 grams of cornstarch
  • 1 / 2 tablespoon of baking soda
  • 1 egg white
Ingredients for Sauce:
  • 200 ml of water
  • 2 tablespoons sugar
  • 3 tablespoons tomato sauce
  • 1 tablespoon chicken bouillon powder
  • 4 tablespoons cornstarch
  • 2 tablespoons finely chopped pineapple
  • vinegar to taste

How to Make:
  1. Cut the chicken in the form of dice or small cubes
  2. Make a batter of cornstarch, baking soda, egg white is beaten, and cold water.
  3. Dressing the chicken with cornstarch and then enter in the mixture. Fry until crisp and cooked through.
  4. For the sauce. Mix all sauce ingredients in a saucepan and cook over low heat until thickened.
  5. Finally enter the pineapple that has been chopped.
  6. Serve chicken with sauce.
  7. For 10 servings

Followers

Top Food Blogs