Ingredients:
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
Saturday, September 13, 2008
Padang Roasted Chicken
Ingredients:
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
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
Ingredients:
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
Preparations:
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
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
Preparations:
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
Ingredients:
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
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
Ingredients
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
Preparations:
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
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
Preparations:
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
Ingredients:
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
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
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