tag:blogger.com,1999:blog-61585495489558987112024-03-21T22:04:30.896-07:00Indonesian Food RecipesShare About Indonesian Food Recipes,Best Recipes,healthy dinner recipes,slow cooker recipes,dinner recipe ideas,pasta recipes,cupcake recipes,chicken recipesFuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6158549548955898711.post-14281841664002182702015-08-02T17:29:00.000-07:002015-08-02T17:29:26.720-07:00How To Make Spekkoek (Lapis Legit)-RECIPE & TIPS ON THE INDONESIAN LAYERED CAKE<span style="background-color: white; color: #7f7f7f; line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">If you love traveling and eating, I am sure this question has crossed your mind. Why does the same food in one place taste different in another? And I’m not talking about variation of one food, but the exact same food. Having lived in Vancouver for several years, which is arguably one of the most multi-cultural city in the world, I often hear my friends complain, “Nah, the Korean food here is nothing compared to the Korean food in Korea” or something along those lines.</span></span><br />
<a href="http://sweetsamsations.files.wordpress.com/2013/01/dsc_0945.jpg" style="color: #333333; line-height: 19px; outline: none; text-align: center; text-decoration: none;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><img alt="Spekkeok Lapis" class="aligncenter wp-image-1543" height="447" src="http://sweetsamsations.files.wordpress.com/2013/01/dsc_0945.jpg?w=675&h=447" style="border: none; display: block; height: auto; margin: 13px auto; max-width: 100%; width: auto;" width="675" /></span></a><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Now of course, there could be many reasons for that, to name a few: The cooks’ expertise, taste assimilation, alterations made intentionally to cater to the locals, accessibility to certain ingredients etc.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I always attributed the main reason to be the competency of a chef… until my one-month stay in Jakarta with Grandma just this past month (I’m half Indonesian.. and half Singaporean). Since I began baking, the supermarkets and grocery stores have become my “Happy Place”. Visiting the Indonesian grocery stores made me realize one thing. Everything is so drastically different! The flour is different, the butter is different, and even the EGGS are different! But come to think of it, I would probably find it more bizarre if they were the same. After all, if people from one place differ so much from another, I’m sure chicken and eggs would too! Perhaps this factor contributes to why some things will never taste the same in other places.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span><span style="height: auto !important;"><img alt="spekkoek" class="alignright size-full wp-image-12" height="331" src="http://indochef.com/wp-content/uploads/2014/11/spekkoek.jpg" style="float: right; height: auto !important; margin: 5px 0px 20px 20px; max-width: 100%;" width="300" /></span></h3>
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<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">225 gr butter, softened.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">230 gr sugar.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">10 large eggs, separated.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">pinch of salt.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">150 gr flour.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 tablespoons icing sugar.</span></li>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">Spice mixture:</span></h3>
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<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 teaspoons cinnamon.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 teaspoon ginger.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 teaspoon aniseed.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">½ teaspoon nutmeg.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">½ teaspoon cardamon.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">¼ teaspoon cloves.</span></li>
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<em><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">( all spices are ground )</span></em></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">Preparation:</span></h3>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.<br />In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour.<br />Divide batter between two bowls. Add the spice mixture to one bowl and mix in well. Line the bottom of a buttered 9″ (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about ½ cup of the spiced batter into the pan, spreading to form a thin (about pancake thickness) layer.<br />Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used. Leave cake to cool, then remove from pan. Sprinkle top with icing (confectioners) sugar. Serve in thin slices.</span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jakarta, Special Capital Region of Jakarta, Indonesia-6.2087634 106.84559899999999-6.4613213999999992 106.5228755 -5.9562054 107.16832249999999tag:blogger.com,1999:blog-6158549548955898711.post-74285258029305118322015-08-02T17:17:00.000-07:002015-08-02T17:17:16.491-07:00How To Make Indonesian Beef Satay with Spicy Peanut Sauce<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;">Popular throughout Southeast Asia and Indonesia, <b>satay </b>is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.</span><br />
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<a href="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/imagecache/standard/recipes/MB7698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/imagecache/standard/recipes/MB7698.jpg" /></a></div>
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<span style="background-color: white; font-size: 13px; line-height: 19.5px;"><span style="color: #454545; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><a href="http://indofoodrecipes.blogspot.com/2015/08/how-to-make-indonesian-beef-satay-with.html" target="_blank">Indonesian Beef Satay with Spicy Peanut Sauce</a></b></span></span></h2>
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<span style="font-weight: 700; margin: 0px;">Makes:</span> <span itemprop="recipeyield" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 servings</span></div>
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<span style="font-weight: 700; margin: 0px;">Active Time:</span> <time content="PT90M" itemprop="prepTime" style="margin: 0px;">1 1/2 hours</time></div>
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<span style="font-weight: 700; margin: 0px;">Total Time:</span> <time content="PT210M" itemprop="totalTime" style="margin: 0px;">3 1/2 hours (including 2 hours marinating time)</time></div>
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INGREDIENTS</h3>
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MARINADE & STEAK</h4>
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<ul style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">2 tablespoons lime juice</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon reduced-sodium soy sauce</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon fish sauce (see Notes)</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">2 teaspoons minced garlic</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon minced fresh ginger</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon brown sugar</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon ground turmeric</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/2 teaspoon ground coriander</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/2 teaspoon ground cumin</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/2 teaspoon freshly ground pepper</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 1/2 pounds skirt steak, flank or other beef steak, trimmed</li>
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PEANUT DIPPING SAUCE</h4>
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<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/2 cup finely chopped onion</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">2 teaspoons peanut oil or canola oil</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">2 teaspoons minced garlic</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon minced fresh ginger</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/2 cup “lite” coconut milk</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/4 cup unsalted natural peanut butter</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon fish sauce</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon ketchup</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon lime juice, or to taste</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon brown sugar, or to taste</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste</li>
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MARINATED CUCUMBERS</h4>
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<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/4 cup rice vinegar</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 teaspoon sugar, or to taste</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Pinch of salt, or to taste</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/4 cup chopped fresh cilantro (optional)</li>
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<span style="background-color: white; color: #555555; font-family: inherit; font-size: 18px; font-style: inherit; line-height: 2.25em; text-transform: uppercase; white-space: nowrap;">PREPARATION</span><br />
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.</li>
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TIPS & NOTES</h3>
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Make Ahead Tip</span>: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours. | Equipment: 20 to 30 (6-inch) bamboo skewers</li>
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Notes:</span> Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Tip:</span> Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Broiler Variation:</span> Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.</li>
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NUTRITION</h3>
<span itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="font-weight: 700; margin: 0px;">Per serving: </span><span itemprop="calories" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">296</span> calories; <span itemprop="fatcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">17 g</span> fat (<span itemprop="saturatedfatcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 g</span> sat, <span style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">7 g</span> mono); <span itemprop="cholesterolcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">65 mg</span> cholesterol; <span itemprop="carbohydratecontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">12 g</span> carbohydrates; <span itemprop="addedsugarcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 g</span> added sugars; <span itemprop="proteincontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">25 g</span> protein; <span itemprop="fibercontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 g</span> fiber; <span itemprop="sodiumcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">588 mg</span> sodium; <span itemprop="potassiumcontent" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">588 mg</span> potassium.</div>
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<span style="font-weight: 700; margin: 0px;">Nutrition Bonus</span>: Zinc (36% daily value), Iron & Potassium (17% dv)</div>
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<span style="font-weight: 700; margin: 0px;">Carbohydrate Servings:</span> 1</div>
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<span style="font-weight: 700; margin: 0px;">Exchanges:</span> 1 vegetable, 3 lean meat, 2 fat</div>
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source:eatingwell.com</div>
</span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jakarta, Special Capital Region of Jakarta, Indonesia-6.2087634 106.84559899999999-6.4613213999999992 106.5228755 -5.9562054 107.16832249999999tag:blogger.com,1999:blog-6158549548955898711.post-43128148159734834022015-03-16T06:37:00.003-07:002015-03-16T06:37:44.817-07:00Ayam Pinadar Recipe (Andaliman Pepper Chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="http://indonesiaeats.com/wp-content/uploads/2014/02/Ayam-Pinadar-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://indonesiaeats.com/wp-content/uploads/2014/02/Ayam-Pinadar-1.jpg" height="640" width="425" /></a></div>
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<b>Pinadar chicken</b> is chicken cooked in herbs and chicken livers with andaliman as an important spice. Andaliman is a close relative of Sichuan pepper grown in the soil of North Sumatra, Indonesia where the Batak ethnic group living. Batak cuisine is also known for cooking with andaliman pepper.<br />
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If you are interested to know more about andaliman, I suggest you to read more at this link where I discuss about it in depth.<br />
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Batak cooking, it believes that the process of roasting chickens before actually cooking in spices will bring better flavor to food. For those who do not like spicy food hot, you can always reduce the number of birds eye chillies. This recipe was adapted from a fellow blogger Indonesia, Indonesia Medan Food that I changed a little.<br />
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Chicken Pinadar<br />
- Andaliman pepper chicken -<br />
Adapted from Food Medan Indonesia<br />
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Ingredients:<br />
1 pound whole chicken native Indonesian leaner and tougher (I use whole chicken Manitoban)<br />
2 tablespoons shredded coconut, toasted and ground<br />
4 lime leaves<br />
3 bay (greetings) leaves Indonesia<br />
Water 200 milliliters<br />
4 tablespoons of coconut oil EV<br />
seasalt taste<br />
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Material to grind:<br />
6 grilled hazelnut<br />
40 grams of red cayenne peppers length<br />
10 grams of birds eye chillies<br />
40 grams of onion<br />
3 cloves of garlic<br />
2 cm galangal<br />
2 cm ginger, deleted<br />
2 stalks lemongrass, white part only, or 4 tablespoons of lemon grass ground frozen, thawed<br />
2 tablespoons andaliman<br />
25 grams of chicken liver<br />
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Chicken Pinadar 2<br />
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Directions:<br />
Bake or grill a whole chicken without burning it. Set aside and cut into small pieces.<br />
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In a food processor, process all the ingredients to grind until smooth. On medium high heat, saute mixture of soil, lime leaves and Indonesian bay leaf in a pan with EV coconut oil until fragrant.<br />
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Add chicken and ground toasted shredded coconut. Stir evenly. Reduce heat to medium low. Add the water. Cover the pan with a lid. Cook until chicken is tender. Serve with rice.<br />
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Source:indonedsianeats.comFuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-6158549548955898711.post-84375123812759579472015-03-16T06:22:00.000-07:002015-03-16T06:22:39.088-07:00Avocado Poppy Seed Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://indonesiaeats.com/wp-content/uploads/2014/03/Avocado-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://indonesiaeats.com/wp-content/uploads/2014/03/Avocado-Cake.jpg" height="320" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>This recipe</b> I found when I did a little fun with Pinterest me where I collect interesting idea with some of the material in which I have a special name board "Avocado Idea"</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To elaborate on this cake, the cake is as moist as banana cake. You will need a little more butter as avocado has a soft texture. I made the first batch on Saturday and I do not have a poppy seed or almond flour so I replaced toasted black sesame seeds and raw cashew peanut. The result was really good. Then I created a second wave is on Sunday where I had all the ingredients that should be in accordance with the original recipe. However, I try to avoid at all costs so that the butter a good thing I kept avocado oils useful in my kitchen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">St Patrick's Day are denoted with everything green. So today March 17th is St. Patrick's Day and I brought the cake to the office that my co-worker really enjoyed it. Thou I do not celebrate one. I love the color green :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avocado Poppy Seed Cake</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from J'veux être bonne</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 medium avocados</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons lemon juice (about 2 lemons depending on how big and juicy lemon is)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180 grams of sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 grams of avocado oil (original recipe used butter)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Flour 100 grams</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 grams of poppy seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 grams of almond flour (ground almonds)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avocado Icing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium avocado</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon lemon juice (about 1 lemon)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100 to 150 grams icing sugar (original recipe using 200 grams icing sugar)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Separate the egg white and yellow when they are still cold because it is easier to separate the temperature. Cover and let them sit at room temperature until they are ready for use.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Pre-heat oven to 325 degrees F (160 degrees C). In a food processor, puree the avocado and lemon juice until smooth and creamy. Set the side.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a food processor, combine the avocado oil (or butter) and sugar until well blended. Add pureed avocado lemon inside. Mix the egg yolks one at a time. Pour the flour and baking soda on top and stir until well. Transfer this mixture to a bowl. Add poppy seeds and almond flour; fold them gently.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. With mixer, beat the egg whites and salt. Then transfer to a bowl mix the avocado. Fold them gently to mix well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Pour the batter into the pan or round bread pan. Bake for 45 to 50 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. While you are waiting for the cake to be baked, you can make the icing avocado. Blend the avocado with lemon and add the icing sugar. Process until all blended.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Once the cake is ready you can spread the icing evenly over the avocado.</span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Kota Jambi, Kota Jambi, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-12272342596991376192015-03-12T08:48:00.001-07:002015-03-12T08:49:43.056-07:00How To Make Chili Grind(sambal Oelek)<div style="font-family: 'Segoe UI'; font-size: 15px; padding: 0px; text-align: justify; word-wrap: break-word !important;">
Also know as <b>Sambal Oelek</b>, is the most basic of sambals.</div>
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Although many variaties of red chilli peppers can be used, I would suggest you try and find the longer and milder pepper know as Lomboks.</div>
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As usual, when working with chillies, make sure that you don’t touch your eyes or any other sensitive part of your body, best to wear rubber gloves when doing the chopping. Clean all your equipment afterwards.</div>
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Ingredients:<img alt="sambalulek1" class="alignright size-full wp-image-56" src="http://indochef.com/wp-content/uploads/2014/11/sambalulek1.jpg" height="201" style="float: right; height: auto !important; margin: 5px 0px 20px 20px; max-width: 100%;" width="230" /></h3>
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<li style="margin: 0px; padding: 0px;">20 red Chillies or Lomboks (approx. 6 – 9 cm. long)</li>
<li style="margin: 0px; padding: 0px;">2 teaspoons Salt</li>
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Preparation:</h3>
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Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.</div>
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This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for up to 1 month.</div>
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Notes:<img alt="sambalulek" class="alignright size-full wp-image-55" src="http://indochef.com/wp-content/uploads/2014/11/sambalulek.jpg" height="220" style="float: right; height: auto !important; margin: 5px 0px 20px 20px; max-width: 100%;" width="220" /></h3>
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As Sambal is such a commonly used ingredient in the Indonesian kitchen and can be used to replace fresh chillies in most recipes, it’s always nice to have some on standby.</div>
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I would therefore suggest that you try and find it ready made in the shops. It is sold as Sambal Ulek, or more common in the west, as Sambal Oelek, by a variety of producers. It can also be found as plain “chilli paste”, but make sure it includes the seeds. Commercially produced sambal is made in a Sterile environment and uses some preservetive, so will last for a long time.</div>
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source:indochef</div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-6158549548955898711.post-77652145740418494792015-03-12T08:38:00.001-07:002015-03-12T08:38:14.076-07:00Easy Ways to Make Vegetable Lumpia<br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', sans-serif; font-size: medium; line-height: 19.2000007629395px;">An all time favorite of my college "barkadas" (close friends), sharing a good chat while eating vegetable lumpia during our snack time.We love this because it is affordable and will make you really full and most of all very delicious.</span></div>
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<b style="box-sizing: border-box; line-height: 19.2000007629395px;">Ingredients:</b></div>
</span></span><span style="background-color: white; box-sizing: border-box; color: #666666; font-family: 'Trebuchet MS', sans-serif; font-size: medium; line-height: 19.2000007629395px;"><div style="text-align: justify;">
<span style="line-height: 19.2000007629395px;">1 kilo sprouted beans (togue)</span></div>
</span><span style="background-color: white; box-sizing: border-box; color: #666666; font-family: 'Trebuchet MS', sans-serif; font-size: medium; line-height: 19.2000007629395px;"><div style="text-align: justify;">
<span style="line-height: 19.2000007629395px;">1 head medium size cabbage (strips)</span></div>
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<span style="line-height: 19.2000007629395px;">1/4 kilo ground beef ( or whatever meat you would like to use)</span></div>
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<span style="line-height: 19.2000007629395px;">2 medium size carrots ( strips)</span></div>
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<span style="line-height: 19.2000007629395px;">1 big sweet potato (camote) sliced into strips</span></div>
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<span style="line-height: 19.2000007629395px;">1 small onion</span></div>
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<span style="line-height: 19.2000007629395px;">3 cloves garlic</span></div>
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<span style="line-height: 19.2000007629395px;">salt and pepper to taste</span></div>
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<span style="line-height: 19.2000007629395px;">30 Spring roll wrapper</span></div>
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<b style="box-sizing: border-box; line-height: 19.2000007629395px;">Procedure:</b></div>
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<span style="line-height: 19.2000007629395px;">1. Saute the garlic and onion, add the ground beef and simmer for few minutes then add the sweet potato and simmer until half cooked.</span></div>
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<span style="line-height: 19.2000007629395px;">2. Add the rest of the ingredients, simmer until it is cooked. ( do not overcooked)</span></div>
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<span style="line-height: 19.2000007629395px;">3. Drain and let it cool. </span></div>
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<span style="line-height: 19.2000007629395px;">4. Wrap in the spring roll wrapper and deep fry until golden brown.</span></div>
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<span style="line-height: 19.2000007629395px;">5. Serve hot with your favorite sauce.</span></div>
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Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-6158549548955898711.post-54536051228787152052015-03-12T08:30:00.002-07:002015-03-12T08:35:13.002-07:00How to Make Potato Donuts Delicious And Soft<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTbkmpKKwwQPAy13y-KChdTcjME6uiQY7uZr0-d9ilnWJ6RI3Zj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="Recipes Cake Donuts" border="0" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTbkmpKKwwQPAy13y-KChdTcjME6uiQY7uZr0-d9ilnWJ6RI3Zj" title="Recipes Donuts" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Donat </b>is a kind of snack that is favored by many people, from children to the Elderly. Donat now have many choices of flavors, whether it's a sense in the topping on the cake alone or taste it, for example, <b>cake donuts potatoes</b>, For Reviews those of you WHO already know how to make cake donuts may Easily follow the recipe and how to the make the following potato donuts. The function of the potato itself here is useful to make a donut texture softer and more tender sure.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Materials Donat potatoes:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">500 grams of potatoes, peeled, cut into pieces</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">150 grams of sugar</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">500 grams of cake flour</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 packet (11 g) instant yeast</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of full cream milk</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100 grams of butter, melted</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Cooking oil</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100 grams of sugar donuts</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Before further into how to make it, you must first prepare the equipment, do not let one prepare equipment.. Directly below into the weave.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Potato Doughnut Making way:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First, Steamed potatoes until tender. Lift, while the hot mashed potatoes. Then whisk the sugar and eggs until sugar dissolves. After that add the potatoes, yeast, flour and milk powder. Stir until completely blended. And add the melted butter, stir until completely smooth. After really dull and let stand for 45 minutes until fluffy. Furthermore kempiskan dough, cut call now weighing 40 g. Once cut into pieces and Round the dough, form a ring. Let stand for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You continue to fry in hot oil until golden brown medium. Then, remove and drain. And sprinkle with sugar donuts and serve.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Tips Potato Doughnuts:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Size or large donut can be adjusted to taste.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">When frying donuts sure enough oil to donuts submerged and use a medium heat so that the donuts cooked inside.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Decorate donut with okelat or cheese to taste.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If you are saved, let donuts in plain unadorned state.</span></li>
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Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-6158549548955898711.post-12566254963992115492015-01-29T16:04:00.003-08:002015-01-29T16:04:57.848-08:00How To Make Opor Ayam (Coconut Chicken Curry)<div style="line-height: 20.7999992370605px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">This <b>food </b>was often encountered when <b>Moslems </b>in Indonesia celebrated lebaran, tasted deliciously. Many people sold although lebaran ended. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20.7999992370605px; text-decoration: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPLqTng6Pt9Fq4lN2pRn9fQvfZpE3l5GqZ7YCy253tyu-TgOMkza5vA83q0irpvBsC_k91fdFWBEW5xgixSGysoQCt05r-Hr48PHxYms-_XdiPIrzwlfWgsnyMo2mDiRlekrdzcFDkTI/s1600-h/oporayam.jpg" style="line-height: 20.7999992370605px; text-decoration: none;"><img alt="Opor Ayam Recipes" border="0" id="BLOGGER_PHOTO_ID_5206139960188224194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPLqTng6Pt9Fq4lN2pRn9fQvfZpE3l5GqZ7YCy253tyu-TgOMkza5vA83q0irpvBsC_k91fdFWBEW5xgixSGysoQCt05r-Hr48PHxYms-_XdiPIrzwlfWgsnyMo2mDiRlekrdzcFDkTI/s320/oporayam.jpg" style="border: 1px solid rgb(51, 51, 51); padding: 4px;" title="Opor Ayam" /></a></span></div>
<h2 style="text-align: center;">
<b>How To Make Opor Ayam (Coconut Chicken Curry)</b></h2>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong>1 Broiler or fryer Chicken with skin, approx. 450g.<br />2 t Salt<br />1 lg Onion, chopped finely<br />3 Cloves garlic, chopped<br />3 T Oil<br />1 T Coriander<br />Pinch of chopped ginger<br />1 t Ground lemon grass<br />2 c Coconut milk<br />1 Salam leaf</span></span></div>
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<span style="background-color: white;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Cut chicken into serving portions and rub with salt.<br />Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.<br />Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 servings</span></span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi City, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.59 103.61000000000001 -1.59 103.61000000000001tag:blogger.com,1999:blog-6158549548955898711.post-48083751051348027172015-01-29T09:31:00.000-08:002015-01-29T09:31:51.043-08:00HOW TO MAKE GADO-GADO(TRADITIONAL INDONESIAN FOOD RECIPES)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA5MhptMckpKKoqUpjThqlrcjGS1V0NfbiEHGaFKwNtwWd-RdTWfihb4bx9xPrO1KnZzfW_Ci196WPzK9ubqmnSVYB2h6k4qh9jvbREyQxxqqv8cIPEPyL001oIh5NU4wX3yqV1gcXWI/s1600/800px-Gado_gado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gado-gado recipes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA5MhptMckpKKoqUpjThqlrcjGS1V0NfbiEHGaFKwNtwWd-RdTWfihb4bx9xPrO1KnZzfW_Ci196WPzK9ubqmnSVYB2h6k4qh9jvbREyQxxqqv8cIPEPyL001oIh5NU4wX3yqV1gcXWI/s1600/800px-Gado_gado.jpg" height="240" title="gado-gado" width="320" /></a></div>
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<b>HOW TO MAKE GADO-GADO(TRADITIONAL INDONESIAN FOOD RECIPES)</b><br />
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<b>Ingredients</b><br />
LettucesA small bunch of long beans<br />
Young cabbage<br />
1 cucumber Tofu,<br />
100 gr soyabean cake<br />
2 eggs<br />
5 pieces of red chili pepper<br />
5 pieces of small chili pepper (jalapeno or scotch bonnet)<br />
3 pieces of shallots100 gr.<br />
peanuts<br />
lemon<br />
brown<br />
sugar<br />
salt<br />
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<b>Direction</b><br />
Fry an egg and soyabean cake<br />
Cut into small pieces<br />
Boil one egg and slice it<br />
Boil young cabbage, long beans, and slice them<br />
Peanut sauce:<br />
Fry peanuts<br />
Slice shallots, and brown with chili peppers<br />
Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi City, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-77144342237905098322014-12-29T16:06:00.001-08:002014-12-29T16:06:34.385-08:00Chicken Recipes: Chicken Braised Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://d28d0oqdft8aiw.cloudfront.net/media/W1siZiIsIjIwMTQvMTEvMTMvMDgvMzUvMzYvNjU5LzlkNTgzNzhlNjYzOTQ1NDY5ZTY0LmpwZyJdLFsicCIsImNvbnZlcnQiLCItYXV0by1vcmllbnQgIl0sWyJwIiwidGh1bWIiLCIzMjB4Il1d?sha=b94ebe1b" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://d28d0oqdft8aiw.cloudfront.net/media/W1siZiIsIjIwMTQvMTEvMTMvMDgvMzUvMzYvNjU5LzlkNTgzNzhlNjYzOTQ1NDY5ZTY0LmpwZyJdLFsicCIsImNvbnZlcnQiLCItYXV0by1vcmllbnQgIl0sWyJwIiwidGh1bWIiLCIzMjB4Il1d?sha=b94ebe1b" /></a></div>
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Chicken Recipes: Chicken Braised Potatoes</h2>
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<b>Materials</b></div>
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<br /></div>
<div>
<ul>
<li>1/2 kg chicken</li>
<li>Potatoes 2 pieces</li>
<li>Soun taste</li>
<li>Seasoning ingredients</li>
<li>Garlic (chopped) 2 cloves</li>
<li>Red onion (chopped) 5 cloves</li>
<li>Tomatoes (sliced thin) 1 piece</li>
<li>salt to taste</li>
<li>sugar to taste</li>
<li>1/2 teaspoon ground pepper</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>White water 300 ml</li>
<li>Chives 1 sheet</li>
<li>For frying oil to taste</li>
<li>ketchup</li>
</ul>
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<h3>
<b>How to make Chicken Braised Potatoes</b></h3>
<div>
<ul>
<li>Prepare all the ingredients</li>
<li>Wash chicken, drained</li>
<li>Cut potatoes, fried half-baked</li>
<li>Heat the oil. Saute onion, garlic, leeks until fragrant. Add pepper, nutmeg powder, sugar, salt and soy sauce.</li>
<li>Heat the oil. Saute onion, garlic, leeks until fragrant. Add pepper, nutmeg powder, sugar, salt and soy sauce.</li>
<li>When it is half cooked, add the potatoes and tomatoes.</li>
<li>Finally add glass noodles. Stir until smooth and seasoning pervasive.</li>
</ul>
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Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-6158549548955898711.post-69153027258982716412014-07-14T21:32:00.004-07:002014-07-14T21:32:35.698-07:00How To Make Beef Rendang<div style="background-color: white; border: 0px; clear: left; margin-bottom: 1.25em; padding: 0px; vertical-align: baseline;">
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<span style="font-size: small;"><span style="color: #333333; font-family: Georgia, 'URW Bookman L', serif; line-height: 24.299999237060547px;">Rendang <span style="font-weight: normal;">is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be</span><a href="http://indofoodrecipes.blogspot.com/2014/07/how-to-make-beef-rendang.html"> </a></span><a href="http://indofoodrecipes.blogspot.com/2014/07/how-to-make-beef-rendang.html">the world’s most delicious food</a><span style="color: #333333; font-family: Georgia, 'URW Bookman L', serif; font-weight: normal; line-height: 24.299999237060547px;">.</span></span></h3>
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<span style="font-size: small;">Ingredients:</span></h3>
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<ul style="color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px;">
<li style="text-align: justify;">500 gr. Rump steak.</li>
<li style="text-align: justify;">2 Onions.</li>
<li style="text-align: justify;">4 Garlic cloves.</li>
<li style="text-align: justify;">3 Fresh red chillies.</li>
<li style="text-align: justify;">2½ cm Ginger root</li>
<li style="text-align: justify;">1 teaspoon Turmeric.</li>
<li style="text-align: justify;">1 tablespoon Paprika.</li>
<li style="text-align: justify;">1 stalk Lemon grass.</li>
<li style="text-align: justify;">3 Kaffir Lime leaves.</li>
<li style="text-align: justify;">600 ml Coconut milk.</li>
<li style="text-align: justify;">75 ml water.</li>
</ul>
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<span style="font-size: small;">Preparation:</span></h3>
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Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.</div>
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Dice the meat and mix with half the paste. Set aside.</div>
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Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.</div>
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Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com2Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-62601592815789213202014-07-14T15:13:00.000-07:002014-07-14T15:13:26.269-07:00How To Make Sambal Tuk-Tuk<div style="background-color: white; border: 0px; clear: left; color: #333333; font-family: 'Lucida Grande', Arial, Helvetica, sans-serif; line-height: 18px; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<b>Sambal Tuk-Tuk</b> is another andaliman sambal from one ethnic group of Indonesia; it is from Tapanuli (Batak), North Sumatra. Sambal is like Indonesian staple food beside rice so it’s common when you visit Indonesia you will see many different varieties of sambal in every region.</div>
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If you are not aware what Andaliman is, I have posted some information about Andaliman, a recipe of Sambal Andaliman and Arsik before where Andaliman was included. What is the biggest different between Sambal Tuk-Tuk and Sambal Andaliman? Sambal Tuk-Tuk is enhanced with dried fish meanwhile Sambal Andaliman isn’t added by any fish. The fish that the Tapanuli uses for Sambal Tuk-Tuk is ikan aso-aso (dried Indian mackerel or ikan kembung gepeng or Rastrelliger spp.) but if you can’t find it, feel free to substitute with dried anchovies as I did for this recipe.</div>
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Ingredients fro making Sambal Tuk Tuk is just like other Sambals. Andaliman has given a different sansation when you eat it. A recipe of this Sambal Tuk Tuk was adapted from Ingredients of Life where I pinned the pic onmy pinterest. Do you use pinterest as well? Feel free to see what I like to pin. Also, I have changed the recipe slightly by adding my favourite citrus, calamansi instead of using regular lime.</div>
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Today is already August 17 in Indonesia. Happy 67th Independence Day INDONESIA …Here is what I can present to you. Cooking Indonesian Food and blog about it!</div>
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<img alt="" class="aligncenter size-large wp-image-4660" height="750" src="http://indonesiaeats.com/wp-content/uploads/2012/08/Sambal-Tuktuk-Closer-500x750.jpg" style="border: 3px solid rgb(238, 238, 238); display: block; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px auto; padding: 0px; text-align: justify; vertical-align: baseline;" title="Sambal Tuktuk Closer" width="500" /></div>
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<strong><span class="Apple-style-span" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">SAMBAL TUK TUK</span></strong></div>
<strong><div style="text-align: justify;">
<strong>Andaliman Fish Sambal</strong></div>
</strong><br />
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<strong><span class="Apple-style-span" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ingredients:</span></strong></div>
<div style="text-align: justify;">
1 tablespoon andaliman</div>
<div style="text-align: justify;">
seasalt to taste</div>
<div style="text-align: justify;">
1 teaspoon fresh squeezed calamansi juice</div>
<div style="text-align: justify;">
3/4 cup dried anchovies, slightly toasted</div>
<div style="text-align: justify;">
10 long red cayenne pepper</div>
<div style="text-align: justify;">
5 Thai red pepper</div>
<div style="text-align: justify;">
3 shallots (use 5-6 shallots if you use a smaller size one), peeled</div>
<div style="text-align: justify;">
2 candlenuts</div>
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<strong><span class="Apple-style-span" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Methods:</span></strong></div>
<div style="text-align: justify;">
1. In a small fry pan, add long red cayenne pepper, Thai red pepper, shallot and candlenut. Toast until you can smell the fragarant aroma in the air.</div>
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2. With a mortar and pestle, grind all chilies and seasalt together then add andaliman, shallot and candlenut. Then regrind them until mix and smooth.</div>
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3. Taste the saltiness, add if you need to. Place anchovies in and coarsely grind until mix. Add calamansi juice and mix with a spoon. Ready to enjoy with Mandailing style Gulai Ubi Tumbuk (crushed cassava leaves curry) and rice!(indonesiaeats)</div>
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Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-31486785294888798072014-07-14T15:03:00.001-07:002014-07-14T15:03:35.627-07:00How To Make Rempeyek Kacang<div style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; padding: 0px;">
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<div style="text-align: justify;">
<b>How To Make Rempeyek Kacang</b>-A Indonesian peanut snack which is delicious as a treat with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.</div>
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This recipe was provided by Marry & Henk Zylstra. Thanks !!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfEQ0IyCMoqamXwdUBiN60cVX2RWrIVBCNTgY4QrWXH7awZx3s-xg_7fIO60O85WKJe-2OhnRZy1XPMjT7h8Ok8eRzUvkMDRU8GLdTs6RQv3GcHo5nZhi21nc0lqMF2j3dZXnXLau8bQ0/s400/085133p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfEQ0IyCMoqamXwdUBiN60cVX2RWrIVBCNTgY4QrWXH7awZx3s-xg_7fIO60O85WKJe-2OhnRZy1XPMjT7h8Ok8eRzUvkMDRU8GLdTs6RQv3GcHo5nZhi21nc0lqMF2j3dZXnXLau8bQ0/s400/085133p.jpg" /></a></div>
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<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Ingredients:</span></h3>
<ul style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px;">
<li style="text-align: justify;">200 gr. Rice Flour</li>
<li style="text-align: justify;">½ Tsp. Baking powder</li>
<li style="text-align: justify;">250 ml. Coconut milk</li>
<li style="text-align: justify;">½ Tsp. Coriander (ground)</li>
<li style="text-align: justify;">½ Tsp. Salt</li>
<li style="text-align: justify;">1 Clove Garlic (chopped)</li>
<li style="text-align: justify;">Pinch of Cummin (ground)</li>
<li style="text-align: justify;">Pinch of Turmeric (ground)</li>
<li style="text-align: justify;">1 Candle Nut (grated)</li>
<li style="text-align: justify;">100 gr. Raw Peanuts</li>
<li style="text-align: justify;">Oil for frying</li>
</ul>
<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Preparation:</span></h3>
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Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper. Slamat Makan.(indochef)</div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-90055306746208713522014-07-14T05:07:00.000-07:002014-07-14T05:07:44.718-07:00How To Make Ikan Ceng Cuan (Braised Ginger Fish – Peranakan Style)<div style="background-color: white; border: 0px; clear: left; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="background-color: transparent; line-height: 18px;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>How To Make Ikan Ceng Cuan (Braised Ginger Fish – Peranakan Style)</b>-</span></span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Ikan Ceng Cuan is a Cina Benteng fish dish. For non-Indonesian, the term Cina Benteng might not be familiar. Cina Benteng is literally translated as Fortress Chinese or Benteng Chinese which refers to a community of Chinese Indonesians residing in Tangerang; located in Banten province of Indonesia. Tangerang is located on the west of Jakarta, about 25 kilometres from Jakarta. This community has been resided in Indonesia for more than 6 centuries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Cina Benteng itself doesn’t know what Ceng Cuan is meant while ikan is the Indonesian word for fish. Since Chinese Indonesian communities are known as Peranakan and the most important ingredients in Ikan Ceng Cuan is kecap manis and tauco (fermented yellow soy beans paste), so Ikan Ceng Cuan can be named for Peranakan Braised Ginger Fish in Kecap Manis and Tauco. For years, Tangerang has been known as a producer of kecap manis and tauco. FYI, there are many different variety of tauco in Indonesia depend on the area.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">An interesting fact from this Cina Benteng community, even most of them do not speak Chinese language, they still adopt Chinese traditions including the use of Qing Dynasty (Manchu) wedding costumes. They are uniquely the only Chinese community in Indonesia with significant Manchu ancestry.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ikan Ceng Cuan isn’t a party dish but it’s a daily dish, can be served any days of the year. Barracuda (Indonesian: ikan samge, ikan alu-alu, ikan kacang-kacang, barakuda) is the common fish to be used but if it’s served for a special day, they will use a milkfish. Milkfish is known for a luxurious fish in that area. However, people may substitute for king fish (or king mackerel). I myself adapted the recipe by using cod fish which I found cheap and whole at Hyundae Mart, a Korean store on Grant avenue. Most Indonesians also follow the Chinese rule in eating fish. A whole fish is better than fillet </span></div>
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<b style="font-style: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Ikan Ceng Cuan</span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><b>Peranakan Braised Ginger Fish</b></b></span></div>
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</b><i style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: justify;">
<i style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Adapted from Detik Food and Translated by Indonesia Eats</i></div>
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<div style="text-align: justify;">
<b style="font-style: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts <b>cod</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">key lime/lime/calamansi (I used calamansi) for removing the fishy smell</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">a small amount of salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">5 shallots (use 3 if you have the bigger size of shallot), thinly sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves garlic, thinly sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 centimeter ginger root, scrapped and julienned</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons kecap manis (Indonesian sweet soy sauce)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons tauco (fermented soy beans)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoons ground white pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 red cayenne peppers, roughly chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon raw canesugar (if you need it)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoon salt (if you need it)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoon cooking oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">200 mL water</span></div>
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</div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish:</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Angle Cut of Red Cayenne Peppers</span></div>
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</div>
<div style="text-align: justify;">
<b style="font-style: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Methods:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.</span></div>
<div style="background-color: white; border: 0px; clear: left; color: #333333; line-height: 18px; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.</span></div>
<div style="background-color: white; border: 0px; clear: left; color: #333333; line-height: 18px; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.</span></div>
<div style="background-color: white; border: 0px; clear: left; color: #333333; line-height: 18px; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.</span></div>
<div style="background-color: white; border: 0px; clear: left; color: #333333; line-height: 18px; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">6. Remove from heat. Plate the fish and sauce.(indonesiaeats)</span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.59 103.61000000000001 -1.59 103.61000000000001tag:blogger.com,1999:blog-6158549548955898711.post-33763314930443725262014-07-14T04:51:00.001-07:002014-07-14T04:51:43.866-07:00How To Make Sup Kambing Medan Recipe (Goat Soup)<div style="background-color: white; border: 0px; clear: left; margin-bottom: 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="background-color: transparent; line-height: 18px;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>How To Make Sup Kambing Medan Recipe (Goat Soup)</b>-</span></span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Sup Kambing Medan or literally translated as Medan Goat Soup was the second North Sumatran food that I made on February after <em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ayam Pinadar</em> Andaliman Pepper Chicken.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some may ask what the differences between goat, mutton and lamb are. You can always go back to my old postwhere I discussed about them. Goat is another red meat source that is popular to be used in Indonesia especially during Islamic celebration, Eid ul Adha where the Muslims slaughter goat. I myself prefer the taste of goat and lamb</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sup Kambing Medan</b> is likely having an influence from Malay (Melayu) ethnic group where the use of spices are quite notable. Melayu is an ethnic group that is resided in Indonesia especially Sumatra and Kalimantan, Malaysia, Singapore, Thailand and the Philipppines.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This goat soup is perfect to warm up our body for cold winter days in Winnipeg. But I wish the weather is getting better this week as I did go out with my spring jacket today.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have adapted this recipe by using one of my favourite toys, Vita Clay Gourmet Rice Cooker and Slow Cooker. With this tool, I can make rice (white, red, brown, sweet glutinous rice), rice porridge, soup, savoury stew, pot roast and Greek yogurt. Also, I adapted the way Koreans treat their beef short-ribs before making Galbitang (Korean beef ribs soup) by soaking the meat in cold water.</span></div>
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<a href="http://indonesiaeats.com/wp-content/uploads/2014/03/Sup-Kambing-Medan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://indonesiaeats.com/wp-content/uploads/2014/03/Sup-Kambing-Medan.jpg" height="320" width="213" /></a></div>
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<div style="text-align: justify;">
<strong style="font-style: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Sup Kambing Medan</span></strong></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-<span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Medan Style Goat Soup </em></strong></span>-</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from Indonesian Medan Food</span></div>
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</div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">750 grams bone-in goat cubes (preferably with no fat or fat trimmed)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 liter water</span></div>
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</div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Seasoning:</span></em></strong></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 shallots (10 shallots for smaller size like the ones in Indonesia)</em></strong></em></strong></div>
<em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 cloves garlic</em></strong></em></strong></div>
<strong><div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 centimeter ginger root, rinsed and mashed</em></strong></em></strong></div>
<em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 pieces green cardamoms</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 pieces star anise</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon ground white pepper</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 centimeter Ceylon (true) cinnamon</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 piece nutmeg, grated</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 sticks Chinese celery</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 grams carrots, cut into large pieces</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 red tomatoes, peeled and diced</em></strong></em></strong></div>
<div style="text-align: justify;">
<strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">seasalt to taste</em></strong></em></strong></div>
</em></strong></em></span></strong><br />
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</div>
<div style="text-align: justify;">
<strong style="font-style: inherit; line-height: 1.5em;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Garnish before serving:</span></em></strong></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;">
<strong style="font-style: inherit; line-height: 1.5em;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 stalks Chinese celery, finely chopped</em></strong></em></strong></div>
<em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: justify;">
<strong style="font-style: inherit; line-height: 1.5em;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 stalks green onion, finely sliced</em></strong></em></strong></div>
<strong><div style="text-align: justify;">
<strong style="font-style: inherit; line-height: 1.5em;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">fried shallot flakes</em></strong></em></strong></div>
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<div style="text-align: justify;">
<strong style="font-style: inherit; line-height: 1.5em;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></strong></div>
<div style="text-align: justify;">
<span style="font-style: inherit; font-weight: inherit; line-height: 1.5em;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Soak goat cubes in cold water for 30 minutes to 1 hour and change the water for a couple of time to remove any residual blood and drain. Set aside.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large pot, bring 2 liters water to a boil with all seasoning ingredients except tomatoes for 5 minutes. Then transfer to a vita clay pot and add the goat cubes. Cook in this slow cooker with a soup method to be selected for another 1 or 2 hours. If you use on top stove method, you will need about 2.5 liters water and 3 hours to cook.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Once it is cooked, add tomatoes.</span></div>
<strong style="background-color: white; color: #333333; line-height: 18px;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong><span style="font-family: Arial, Helvetica, sans-serif;"><em style="border: 0px; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></em></span></strong></em></strong></em></strong></em></strong><br />
<div style="border: 0px; clear: left; font-style: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px 0px 1.25em; padding: 0px; text-align: justify; vertical-align: baseline;">
<em style="border: 0px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-weight: bold;"><em style="border: 0px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-weight: bold;"><em style="border: 0px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">4. Soup is better to be served the next day to have a deeper taste. Serving: Reheat in a slow cooker by pressing reheat method or reheat on stove for 15 minutes. Transfer in a bowl and garnish with sliced green onion, chopped Chinese celery and fried shallot flakes.(indonesiaeats)</span></em></strong></em></strong></em></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-55715578074331105802014-07-14T04:07:00.001-07:002014-07-14T04:07:29.944-07:00How To Make Indonesian Sate's<div>
<div style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; padding: 0px; text-align: justify;">
<b>How To Make Indonesian Sate's</b>-This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.</div>
<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Ingredients:</span></h3>
<ul style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px;">
<li style="text-align: justify;">500 gr. of Beef, Pork or Chicken</li>
</ul>
<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Marinade:</span></h3>
</div>
<ul style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px;">
<li style="text-align: justify;">1 Onion</li>
<li style="text-align: justify;">1 Garlic clove</li>
<li style="text-align: justify;">30 ml Dark Soya sauce</li>
<li style="text-align: justify;">1 teaspoon Coriander powder</li>
<li style="text-align: justify;">1 teaspoon Lemon Grass</li>
<li style="text-align: justify;">1 teaspoon Hot Chilli paste</li>
<li style="text-align: justify;">1 glass red wine (optional)</li>
<li style="text-align: justify;">30 ml water</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcQKf_t9y_6B7ardo9u9iRIWkPcvSQKJWsMhIBRyhJ4zpNuH-aAXIildBL70vgotcg9iauQYHUqgN7Zug5nnq-7lDMyyzHHTFkWUjYAcOyJx1JDHLJbrIBozjPMqD80SJRN6v3ZXF140/s1600/sate-ayam-cilacap31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcQKf_t9y_6B7ardo9u9iRIWkPcvSQKJWsMhIBRyhJ4zpNuH-aAXIildBL70vgotcg9iauQYHUqgN7Zug5nnq-7lDMyyzHHTFkWUjYAcOyJx1JDHLJbrIBozjPMqD80SJRN6v3ZXF140/s1600/sate-ayam-cilacap31.jpg" height="222" width="320" /></a></div>
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<span style="color: #646464; font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 20.399999618530273px;"><br /></span></span></div>
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<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Preparation:</span></h3>
<div style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; padding: 0px; text-align: justify;">
Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).</div>
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Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.</div>
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Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.</div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com1Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-75102945821786126862014-07-14T00:05:00.000-07:002014-07-14T00:05:20.584-07:00How To Make Nasi Goreng(Fried Rice)<b>How To Make Nasi Goreng(Fried Rice)</b>-The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.<br />
Now more usual server for lunch or as the basis of a larger evening
meal, for example with a rijsttafel. It is very easy to make and won't
take more than 20 minutes to prepare.<br />
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<a href="http://orsimages.unileversolutions.com/ORS_Images/Knorr_id-ID/Nasi-goreng-seafood-resep_7_6.2.5_326X580.Jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://orsimages.unileversolutions.com/ORS_Images/Knorr_id-ID/Nasi-goreng-seafood-resep_7_6.2.5_326X580.Jpeg" height="179" width="320" /></a></div>
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<h3>
Ingredients:</h3>
<ul>
<li>350 gr. Long Grain Rice </li>
<li>2 Tbs. Vegetable Oil </li>
<li>3 Eggs </li>
<li>1 Onion</li>
<li>2 Green Chillis, Sambal Ulek or Sambal Badjak. </li>
<li>1 Garlic Clove </li>
<li>1 Leek </li>
<li>1 teaspoon Ground Coriander</li>
<li>1 teaspoon Ground Cumin</li>
<li>250 gr. Chicken meat </li>
<li>250 gr. Shelled Prawns</li>
<li>3 Tbs. Kecap Manis</li>
</ul>
<h3>
Preparation:</h3>
This dish is best made from cold leftover rice, but you can cook a
fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek,
garlic and chillis. Fry until the onion is soft. Add the Coriander and
Cumin. Slice Chicken into strips and add with the prawns to the onion
mixture and cook, stirring occasionally until they are well mixed. Add
the rice, soya sauce and omelet strips and cook for a further 5
minutes.Decorate with some of the leftover leek and serve hot. Enjoy.(Indochef)Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-16450584100573390782014-07-13T23:29:00.000-07:002014-07-13T23:29:01.916-07:00How To Make Semur Daging<div style="text-align: justify;">
<span style="font-size: small;"><b>How To Make Semur Daging</b>-This is a stewed beef dish with a heavy Dutch influence (Semur is a
translation of the Dutch word “smoor”, which means stewing or braising).
This dish comes in many variations, depending on the region in
Indonesia where it’s cooked.<br />
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef
and it will still come out tender. The combination of Clove, Nutmeg
and Cinnamon gives this dish a really nice distinctive flavour. Serve
with boiled rice.</span></div>
<span style="font-size: small;">
</span><h3 style="text-align: justify;">
<span style="font-size: small;">Ingredients:</span></h3>
<h3 style="text-align: justify;">
<span style="font-size: small;"> <div class="separator" style="clear: both; text-align: center;">
<a href="http://www.indochef.com/graphics/semur_daging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.indochef.com/graphics/semur_daging.jpg" /></a></div>
</span></h3>
<h3 style="text-align: justify;">
<span style="font-size: small;"> </span></h3>
<ul style="text-align: justify;">
<li><span style="font-size: small;">500 gr Stewing Beef</span></li>
<li><span style="font-size: small;">2 medium sized Onions</span></li>
<li><span style="font-size: small;">4 Cloves of Garlic</span></li>
<li><span style="font-size: small;">150 ml cooking oil</span></li>
<li><span style="font-size: small;">300 ml water</span></li>
<li><span style="font-size: small;">2 tablespoons Vinegar or lemon juice</span></li>
<li><span style="font-size: small;">3 tablespoons Kecap Manis</span></li>
<li><span style="font-size: small;">3 large tomatoes</span></li>
<li><span style="font-size: small;">1 large potato</span></li>
<li><span style="font-size: small;">2 hardboiled eggs</span></li>
<h3>
<span style="font-size: small;">Bumbu’s:</span></h3>
<li><span style="font-size: small;">2 Salem leaves (Indonesian bay)</span></li>
<li><span style="font-size: small;">1 teaspoon ground clove</span></li>
<li><span style="font-size: small;">1 teaspoon ground nutmeg</span></li>
<li><span style="font-size: small;">½ teaspoon cinnamon</span></li>
<li><span style="font-size: small;">1 star anise</span></li>
<li><span style="font-size: small;">Pepper and salt</span></li>
</ul>
<span style="font-size: small;">
</span><h3 style="text-align: justify;">
<span style="font-size: small;">Preparation:</span></h3>
<span style="font-size: small;">
</span><div style="text-align: justify;">
<span style="font-size: small;">Heat the oil in heavy bottom pan and lightly brown the diced
beef. Add the diced onions and garlic and wait for them to soften. Mix
in the bumbu’s and add the Kecap, vinegar and enough water so that all
the beef is covered.<br />
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add
the diced potatoes, skinned and chopped tomatoes and halved eggs for the
last ½ hour cooking time. Keep an eye on the water level, if it’s
getting to dry, add a small amount of water. <br />
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.<br />
Before serving remove salem leaves and star anise.(indochef)</span></div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com1Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001tag:blogger.com,1999:blog-6158549548955898711.post-73534491653174254072014-07-12T06:07:00.000-07:002014-07-14T06:48:28.492-07:00How To Make Sajur Lodeh<div>
<div style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; padding: 0px; text-align: justify;">
<b>How To Make Sajur Lodeh</b>-Mixed vegetable dish with coconut.This dish is made with 3 or 4 different vegetables.You can use almost any veg. you have at hand.For example: Cabbage, French green beans, Carrots, Tauge, Bamboo shoots, etc. Very nice as a main or side dish with plain boiled rice.</div>
<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Ingredients:</span></h3>
</div>
<ul style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px;">
<li style="text-align: justify;">1 Onion.</li>
<li style="text-align: justify;">2 Cloves of Garlic.</li>
<li style="text-align: justify;">2 teaspoons Sambal Ulek.</li>
<li style="text-align: justify;">or 1 fresh hot Chilli.</li>
<li style="text-align: justify;">3 tablespoons Peanut oil.</li>
<li style="text-align: justify;">1 teaspoon Laos powder.</li>
<li style="text-align: justify;">800 gr. Mixed Vegetables.</li>
<li style="text-align: justify;">350 ml. Coconut milk.</li>
<li style="text-align: justify;">350 ml. Chicken stock.</li>
<li style="text-align: justify;">2 tablespoons Kecap Manis.</li>
<li style="text-align: justify;">Pinch of Pepper and salt.</li>
<li style="text-align: justify;">250 gr. Chicken breast.(boiled)</li>
<li style="text-align: justify;">2 Eggs (Hard boiled).</li>
<li style="text-align: justify;">Crispy fried onions.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcT1j_RHXXdefU1aJXaAsd7GRAA8nZZtmTBpTMs4KAC5G-eO_vq6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcT1j_RHXXdefU1aJXaAsd7GRAA8nZZtmTBpTMs4KAC5G-eO_vq6" /></a></div>
<div style="text-align: justify;">
<span style="color: #646464; font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 20.399999618530273px;"><br /></span></span></div>
<br />
<h3 style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; text-align: justify;">
<span style="font-size: small;">Preparation:</span></h3>
<div style="background-color: white; color: #646464; font-family: Tahoma, Geneva, sans-serif; line-height: 20.399999618530273px; padding: 0px;">
</div>
<div style="text-align: justify;">
Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.</div>
<div style="text-align: justify;">
Stir in the coconut milk and Chicken stock.Bring to boil.Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute. </div>
<div style="text-align: justify;">
Decorate with quartered Eggs and crispy fried onions.Serve hot.</div>
<div style="text-align: justify;">
(indochef)</div>
Fuadhttp://www.blogger.com/profile/05913080918350539433noreply@blogger.com0Jambi, Jambi City, Jambi, Indonesia-1.59 103.61000000000001-1.8439565 103.28727650000002 -1.3360435000000002 103.93272350000001