Monday, January 31, 2011

Spicy Shrimp Satay (Sate)- Indonesia Food Recipes

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Sate or Satay or Satay, for this original food from Indonesia, now I write the recipes for you hope you’ll like it and enjoyed. Browse this blog to get more info about sate.

Ingredient:
Serves 10
30 big head shrimp
2 lemon juice
20 shallots
5 gloves garlic
10 red chilies
2 sliced ginger
4 sliced turmeric
4 lemon leaves
4 tbsp ketchup and tomato sauce
Salt and sugar
Skewers
Preparation:
1.Cover the shrimp with lemon juice and salt. Put it away in the refrigerator for 1 hour. Stick the shrimp with the skewer.
2.Ground all the ingredients then stir fry in oil until it is aromatized. Add in the shrimp with the skewers. Stir for a while until it turns color.
3. Grill / Burn the shrimp until it is cooked.
READ MORE - Spicy Shrimp Satay (Sate)- Indonesia Food Recipes

Sunday, January 30, 2011

Layer Cakes Recipes, Rice Flour Indonesia Cakes

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Just look at the image, you’ll see cakes in layers form. This Indonesia cakes has been my favorite cakes since child. I usually eat it with peel one by one of the layer. So tasty. Here the cakes recipe:

Ingredient :
Serves 20
1 litter coconut milk
salt
3 pandan leafs
270 gram rice flour
100 gram corn starch
300 gram granulated sugar
Food color red and green


Preparation :
  1. Cook coconut milk with salt and pandan leaf. After it boiled, take out and let it cool.
  2. Mix rice flour, corn starch, and granulated sugar. Pour coconut milk little by little while stir continuously.
  3. Split the dough into 3 parts. Leave the first part without color. The other colored into red and green.
  4. Take out a tray size 18 cm. layer with plastic and cover with oil. Pour the white dough on the base of the tray and stem for 10 minutes.
  5. Pour the red dough and stem for 10 minutes, and so on with the green dough and the rest of the dough.
READ MORE - Layer Cakes Recipes, Rice Flour Indonesia Cakes

Saturday, January 29, 2011

Kare Ayam ( Chicken Curry )

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Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt



Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

READ MORE - Kare Ayam ( Chicken Curry )

Friday, January 28, 2011

Indonesian Chicken Breasts

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Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.
READ MORE - Indonesian Chicken Breasts

Thursday, January 27, 2011

Fried Bean Sprouts Food Cuisine

You can find bean sprouts as additional ingredients in many Indonesia food cuisines. But, in Bogor, West Java, there is cuisine that uses bean sprouts as main ingredients. That is Fried bean Sprouts.
Usually, this menu added with green onion leaves, oncom (fermented cake made from soybean sediment), noodle, and soybean. Its easy to cook. Because the secret of its delicious come from the sauce and hot sauce.
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food,recipes,Fried Bean Sprouts Food Cuisine,coock
food,recipes,Fried Bean Sprouts Food Cuisine,coock
food,recipes,Fried Bean Sprouts Food Cuisine,coock
food,recipes,Fried Bean Sprouts Food Cuisine,coock

READ MORE - Fried Bean Sprouts Food Cuisine

RENDANG DAGING SAPI RESEP PADANG

BEEF IN SPICY COCONUT GRAVY - RENDANG DAGING


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Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.


INGREDIENTS:

1 kg beef (without fat), cut into 12-15 pieces

2 liters coconut milk from 2 coconut fruit

3 turmeric leaves,knotted

5 kaffir lime leaves

5 cm ginger, grated

10 cm galangal, grated

2 lemongrass, crushed and knotted



INGREDIENTS TO GRIND:


12 shallots, peeled

5 cloves garlic, peeled and crushed

10 red hot chilies, sliced

5 candlenuts, roasted

3 tbsp coriander, roasted

1 tsp cumin, roasted

Salt to taste



HOW TO MAKE:

1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.

2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.

Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender

3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.
READ MORE - RENDANG DAGING SAPI RESEP PADANG

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