Saturday, September 13, 2008

Chicken Koloke Kuluyuk

150 gram boneless chicken meat
1 teaspoon salt
1 tablespoon chicken powder
1 pc egg
1 teaspoon starch powder. Mixed with water
1 pc carrot. Sliced
1/2 pc leek. Chopped
2 pcs red chilli
1 pc paprika. Diced
1 pc cucumber. Diced
1/8 pineapples. Diced
1 tablespoon tomato sauce
Vegetables oils

Cooking Method:
1. Seasoning boneless chicken meat with salt and rub with starch powder
2. Fried till browned. Removed
3. Sauted leek till browned. Add paprika, carrot, cucumber and pineapples
4. Seasoning with salt and tomato sauce
5. Add fried chicken and stirred well
6. Thicked with starch powder and cooked well
7. Served with hot rice

photo by Nurul Iman

Padang Roasted Chicken

1 pc chicken meat
50 gram chilli
20 gram galangal
10 gram ginger
1 pc roasted turmeric
2 pcs lemongrass
5 pcs lime leaves
2 pcs lime
1 teaspoon salt

Cooking Method
1. Blended chilli, galangal, lemongrass, turmeric, lime leaves, ginger and salt
2. Rub to the chicken meat and let it stand for 15 minutes
3. Roasted chicken with small fire till browned
4. Served with hot rice and garbish with fresh tomato and cellery leaf

photo by Nurul Iman

Red Potato Kolak

2 pcs red potato
100 gram pumpkin
5 tablespoon sugar
50 gram palm sugar
1 pc cinnamon
1 pc pandanese leave
1/2 teaspoon salt
500 cc coconut milk

1. Peel red potato and pumpkins. Wash and diced
2. Boiled coconut milk, cinnamon and pandanese leave. Stirred well.
3. Add red potato and pumkins with sugar, palm sugar and salt. Mixed well
4. Served hot or cold with dry ice

photo by nurul iman

Saturday, September 6, 2008

Sayur Asam

1 pc unripe corn
10 gr tablespoon ground nut
10 gr string bean. Sliced
10 gr melinjo
1 pc chokoes. Diced
1 teaspoon tamarind
1 knuckle galangal
1 pc bay leaves
10 pcs red chilli pepper
5 pcs pecan
6 pcs garlics
8 pcs shallot
1 pc tomato. Sliced
1 tablespoon palm sugar
1 teaspoon salt
500 ml water

Cooking Method:
1. Boiled galangal and bay leaves with 500 ml water
2. Pound pecan, garlics, shallot, red chilli pepper and salt
3. Add to the boiled water and stirred
4. Add unripe corn, melinjo, string bean, ground nut and chokoes
5. Seasoning with palm sugar, tomato and tamarind
6. Stirred and cooked well
7. Served with hot rice

Photo by leon

Roasted Banana Chocolate

3 pcs Kepok banana
4 tablespoon saus caramel
2 tablespoon chocolate milk
1 tablespoon chocolate sprinkles
2 tablespoon gratin cheese
1 teaspoon butter
1 pc cherry to garnish

1. Rub Kepok banana with butter and roasted till browned
2. Apply saus caramel on the top
3. Pour chocolate sprinkles, chocolate milk and gratin cheese
4. Garnish with cherry and served

photo by Leon

Friday, September 5, 2008

Flavour Gurami Roasted

1 pc fresh gurami fish
8 pcs shallots
6 pecans
1 knuckle galangale
1 pc lemongrass
2 knuckles turmerics
1 knuckle ginger
1 glass coconut milk
1/2 teaspoon pepper
1 pc lime leaf
10 pc red chilli peppers
1 teaspoon tamarind
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon butter

Cooking Method:
1. Pound shallot, pecan, galange, ginger, pepper, chilli pepper, tamarind and salt
2. Sauted till fragrance
3. Add coconut milk, lime leaf, lemongrass and stirred well.
4. Seasoning with salt and sugar. Stirred and removed
5. Rub gurami fish with butter and sauted ingredients
6. Roasted till browned
7. Served with hot rice, chilli sauce, basil leaves and cucumber

photo by Leon

Mango Ice

1 pc unripe mango
1 teaspoon sugar
2 tablespoon sugar syrup
1 glass dry ice

1. Peel and rasped unripe mango
2. Mix with sugar
3. Pour sugar syrup to the glass
4. Add dry ice and rasped mango
5. Garnish with mint leave and served

photo by Leon