How to cook Chicken Sate Khas Madura Seasoning Peanuts Specials
Material :
• 250 g chicken fillet, cut into cubes, then you skewers with satay jab
• 1 piece of lemon that has been sliced
• 3 eggs onion, thinly sliced
• 5 tbsp soy sauce
• white rice or rice cake can be substituted to taste
Seasoning Peanut Sate Ayam Madura:
• onion 3 eggs
• 4 cloves garlic
• 100 g peanuts, fried
• 2 eggs hazelnut
• salt to taste
• broth 150 ml
• 2 tablespoons cooking oil
Onion Sambal Sate Ayam Madura:
• 4 cloves garlic
• small red peppers 10 pieces
• salt to taste
• right amount of oil
How to Make and cook Sate Ayam Madura:
1. First To Manufacture Seasoning Peanuts: You mix ingredients such as garlic, onions, peanuts, salt, and pecans, then you puree. Then heat the oil, then the material was pan-fried until fragrant smell, enter the broth and cook until thickened further and lift it.
2. Secondly you mix 2 tablespoons of peanut sauce with plus 2 tablespoons soy sauce, then dip skewers, then you burn until half cooked. Lift then roll again in seasoning, keep you toasty again until cooked, remove from heat.
3. For the garlic sauce: you do is heat the oil, then saute garlic until half cooked and then lift. Then you mix garlic plus also a small red chilli, and salt and blend.
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Minggu, 31 Juli 2016
Sabtu, 30 Juli 2016
how to create a typical milkfish satay Banten,Indonesia
foto sumber dari: kaisarali.comIngredients / spices:
2 tail fish (each 600 g)
50 grams of coarsely grated coconut, roasted
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon sour water
2 eggs, beaten off
100 ml coconut milk from coconuts 1/2
2 tablespoons oil for sauteing
banana leaves to wrap
bamboo to clamp
ground spices:
3 red chilies
1 teaspoon coriander
1/4 teaspoon cumin
1 cm ginger
1 cm galangal
2 cm turmeric, burned
8 red onions
4 cloves garlic
Processing Method:
At one blow fish. Break the tail bone. Remove.
Take 370 grams of flesh with a spoon.
Roasted meat milk to dry. Separate thorns.
Heat the oil. Stir-fry the spices until fragrant. Add meat milk, toasted coconut, salt, sugar, and acid water. Stir well. Lift.
Add the eggs and milk. Stir well. Take a little dough. Set aside. For the second part of the dough.
Enter each dough into the skin banding. Shape back.
Pinch milk with spices. Wrap with banana leaf.
Bake until cooked. Brush the remaining seasoning. Grilled again while inverted until cooked.
For 8 pieces
rengginang how to make recipes typical of Central Java, Indonesia
foto sumber: nafeezashop24.wordpress.comMaterial :
250 grams of glutinous rice, wash and soak in water for 1 hour
1 tsp salt
1 tsp sugar
100 ml water
Blend:
2 cloves of garlic
1 teaspoon shrimp paste fuel
HOW TO MAKE rengginang:
Steamed glutinous rice, at least 15 minutes. Set aside.
Mix the spices, salt, sugar, and water. Stir well. Boil until boiling. Add glutinous rice. Stir until absorbed.
Steamed for at least 30 minutes or until cooked.
Lift and shape according to taste, then place it on top of winnowing. Drying.
After the dry side, behind rengginang to dry evenly.
Fried in cooking oil that has been heated over medium heat until cooked.
How to make a drink teh talua typical padang,Indonesia
Prepare a cup of tea steeping water is still fresh;
Prepare a different glass, then stir the sugar to taste with chicken egg yolk. Remember yes, yellow only, do not enter the white part of the egg. Usually the stench coming from the egg white mixed participate. The process of taking the egg yolk which is the art of making tea taluanya Sob, hehe;
Stir the sugar and the egg yolks until uniform and white. Remember yes, if the dough is still yellow, it means that the mortar is not perfect and can also cause a fishy smell later. Stir until the white and slightly frothy;
After mixing together and white, put the tea steeping water which we have prepared in advance, and Mix sweetened condensed milk to taste;
Done! Done. Oia you can mix a little lime juice
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