food: 2012

Sunday, December 16, 2012

Donut Shop K-Cup packs for Keurig Brewers (Pack of 50)

Donut Shop K-Cup packs for Keurig Brewers (Pack of 50)
This is Regular – Medium Roast Extra Boldcoffee as opposed to decaf
Kosher Certification: This product is certified kosher by the Orthodox Union
Keurig Brewed has been dedicated to the art and science of bringing you the coffee you love, every time
K-Cup packs are compatible only with Keurig K-Cup brewing systems
The K-Cup pack is a patented, airtight container that locks out oxygen, light and moisture while locking in freshness and flavor
Ships in Certified Frustration-Free Packaging
Medium roast and extra bold
“Extra Bold” on a K-Cup? pack indicates roughly 20% more coffee.

K-Cup pack is a patented, airtight container that locks out oxygen, light and moisture while locking in freshness and flavor K-Cup packs are compatible only with Keurig K-Cup brewing systems Keurig Brewed has been dedicated to the art and science of bringing you the coffee you love, every time Kosher Certification: This product is certified kosher by the Orthodox Union Ships in Certified Frustration-Free Packaging

Keurig K-Cup Home Brewer

Keurig K-Cup Home Brewer
Keurig B40 Brewer:
Convenient single-cup brewing
Includes 12 count K-Cup variety pack
Fast and easy home brewing system with no mess, no fuss
2 brew sizes: 8 oz and 10 oz
K-cup brewing systems has a removable 48-ounce reservoir, providing more time between water refills
Removable drip tray for easy cleaning
Programmable On/Off feature
Keurig Elite B40 K-Cup Brewing System measures 10L x 13W x 13H inches

I was happy to receive the Special Edition Keurig Brewer for my review. The moment it arrived I took it out of the box and filled up the water reservoir and went through the process of running the first cup of water threw it. It was super easy and super quick, anyone could do it. Then I opened the box of K-Cups and found the instructions to make ice tea. Sounded pretty easy. All I had to do was fill up a cup with ice (glass is not recommended) and add a Tea K-cup and brew it the same way I brew a hot cup of coffee/tea. That’s it! The ice instantly cooled off the tea and I had a nice cup of freshly brewed ice tea! It was great.

Another great thing about the Keurig is when I have people over I can make the coffee or tea exactly the way they want it. Whether it be hot or cold, decaf or regular or even flavored coffee. Each cup can be different and once the water reservoir is filled and heated (4 mins) I can make each cup in seconds. It’s so convenient!

Now I know the K-cups can get expensive over time, trust me I watch every penny I spend but how I justify it to myself is I probably spent just as much for coffee when you think about how many cups I tossed down the drain when I didn’t finish the pot of coffee. Plus I try to only buy them on sale and with coupons when I can. I also purchase them on Amazon when there’s a good deal. And then there is the Keurig My K-Cup Reusable Coffee Filter…. this thing is a HUGE money saver. Basically what it is is a filter for your Keurig brewer. You can purchase regular cans or bags of coffee and fill this up each time you want a cup of coffee. You are still only making 1 cup at a time, it’s just not as easy as grabbing a K-Cup and putting it in the machine, but it’s also not hard either. I have one and use it from time to time and love it.

Saturday, December 15, 2012

PanSaver EZ Clean Multi-Use Cooking Bags Slow Cooker Liners

PanSaver EZ Clean Multi-Use Cooking Bags Slow Cooker Liners
The Feature of this PanSaver EZ Clean Multi-Use Cooking Bags Slow Cooker Liners beats all other product with the same items:

PanSaver eliminates food-to-hot metal contact which prevents the moisture in the food from scalding-off
Patented contour-fit eliminates folds in the liner from trapping servings, since food doesn’t stick to the surface there is virtually no waste
Makes food safer since food cooked with pansaver never touches the pan, the chance of surface contamination is eliminated
Fits 3.5 to 6.5 quart slow cookers. 9 x 13 oven dishes or standard roasting pans you can also use them to steam vegetables or fish
Pansaver is FDA certified, NSF approved, KOF-K certified and produced in an ISO-9001 environment

Ovenable (400ºF/204ºC) PanSaver EZ Clean Multi-Use Cooking Bags /Slow Cooker Liners Are Used in Food Preparation, Cooking and Holding, to Prevent Food From “Baking-on” and “Burning-on” to the Pot, Pan or Slow cooker. PanSaver Pan Liners are Convenient, Time Saving Kitchen Aids Which Will Improve the Food You Serve As Well As Reduce Your Costs. 25 Liners and Ties Per Box

PanSaver eliminates food-to-hot metal contact which prevents the moisture in the food from scalding-off
Patented contour-fit eliminates folds in the liner from trapping servings, since food doesn’t stick to the surface there is virtually no waste
Makes food safer since food cooked with pansaver never touches the pan, the chance of surface contamination is eliminated
Fits 3.5 to 6.5 quart slow cookers. 9 x 13 oven dishes or standard roasting pans you can also use them to steam vegetables or fish
Pansaver is FDA certified, NSF approved, KOF-K certified and produced in an ISO-9001 environment

Crock-Pot SCBAG Travel Bag for 7-Quart Slow Cookers, Black

Crock-Pot SCBAG Travel Bag for 7-Quart Slow Cookers, Black
Our unique, thermal insulated bag gives you spill-resistant travel with a large zippered opening, two carrying handles and a strap to keep the lid shut. Designed for use with any brand slow cooker, it fits most units with a capacity of 4-7 quarts. The Crock-Pot Slow Cooker Travel Bag provides total convenience while keeping your food hot.

General
BrandRIVAL
NameCrock-Pot Insulated Travel Bag
ModelSCBAG
TypeAccessories

Feature
FeaturesFits any slow cooker from 4- to 7-quarts
Insulated bag keeps food warm
Strap for carrying ease
Zips tightly to keep slow cooker secure

Spec
ColorBlackDimensions & Weight
Height15.8"
Depth11"
Width9"

Hamilton Beach 33967

This electric rice cooker comes with a clip-on spoon and thermometer probe for meat to make cooking a really convenient affair. The programmable slow cooker is also designed for portability. You need not worry about food spilling and messing up the car as the Set n Forget 6 qt Slow Cooker features clip-tight gasket lid. The full-grip handles ensure a secure grip.

Hamilton Beach 33967 Slow Cooker:
3 choices for easy, automatic cooking: Probe, Program and Manual
Thermometer probe for meat
Clip-on spoon
Clip-tight gasket lid
This slow cooker features easy, automatic cooking
Full-grip handles
Power interrupt protection

The Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker comes with a thermometer probe for meat temperature guide and a clip-on spoon. It features three choices for easy, automatic cooking: Probe, Program and Manual. It has full-grip handles and a clip-tight gasket lid for portability. It also has power interrupt protection and is dishwasher safe.

Features:

Automatic Cooking, with 3 different Cook Settings.

Thermometer Probe, for meat Temperature Guide.

Keep Warm Setting.

Power Interrupt Protection.

Dishwasher Safe

Product Type: Cooker

Product Information

Maximum Capacity: 1.50 gal

Physical Characteristics

Color: Silver

Monday, August 6, 2012

Ekado

Ekado
Typical recipes Ekado Japan

ingredients:
200 g shrimp, finely chopped
200 gr chicken meat, finely chopped
200 grams of fish fillet, finely chopped
2 sheets of bean curd
10 pieces of quail eggs, boiled, peeled
½ tsp salt
½ tsp pepper powder
½ tsp sugar
2 tablespoons corn starch
1 egg white
Leaves 10 chives
Cooking oil to taste
How to Make:
Soak the beancurd beancurd sheet with air.Potong2 with size 10 x 10 cm.
Combine shrimp, chicken, fish, mackerel, salt, pepper powder, sugar, corn starch and telur.Aduk until well blended.
Dip the leaves of chives into hot water. Remove and drain.
Take 30 grams of dough, place it on the center piece of beancurd sheet, fill it with a quail egg. Round that quail eggs are tengah2.
Tie the end of the beancurd sheet by using the leaves of chives. Do it until all the dough runs out.
Heat the pan for 20 minutes kukusan.kukus ekkado until cooked. Remove and let cool.
Heat the oil used to fire sedan.Goreng ekkado yellow keemasan.Angkat and serve.

ONIGIRI

ONIGIRI
Onigiri - Japanese onigiri is a typical name for a meal of rice which solidified while still warm so it is triangular, round, or like a sack of rice. Also known by another name Omusubi, a term reportedly first used among women in the imperial palace to call Onigiri. Onigiri eaten by hand, do not use chopsticks, very practical and easy to make. Here are recipes and ways bikinnya:

MATERIALS:
250 g of rice fluffier, washed
100 g white glutinous rice, washed
2 pieces of chicken-flavored bouillon cube powder, ready to use, squeeze
400 ml of water
1/2 tsp salt
Seasonings:
Mix well:
1 tablespoon chopped green onion
1 stalk celery, chopped
Decoration material:
5 pieces of bacon, cut into 2 cm thick (can be replaced with corned beef, shredded, chicken, etc.)
1 sheet nori, cut the size of 1/2 x 6 cm
Scrambled eggs, sliced thin
Black sesame seeds, toasted
HOW TO MAKE A JAPANESE onigiri dishes OR OMUSUBI:
Mix the rice, glutinous white, and bouillon cube until blended.
Add water, cook over medium heat so the water runs out teresap, remove from heat.
Steam the rice in a hot steamer for 30 minutes until cooked, remove from heat.
For the rice into 2 parts, one part remaining as much as 600g 150g.
Onigiri cylinder: plastic smear with a little vinegar, sprinkle a little salt.
Goog rice from heat, take 40g, shape into 2cm and 5cm long
Sprinkle each with green onion and celery until blended.
Wrap each cylinder with bacon, tied with a piece of nori. Set aside.
Onigiri round: plastic smear with a little vinegar, sprinkle a little salt.
150 g of hot cooked rice, divided into 3 parts, each - each 50 g.
Shape each - each into a round flat.
Sprinkle top with toasted sesame seeds and sliced omelet.
Serve Original Japanese Onigiri.

miso

miso
How to make miso (how to make miso)
Make miso
Not many people the make miso at home Because It's a very lengthy process and requires some experience. Nevertheless we will try to explain how to make miso at home.

Ingredients for home made miso
To make miso ingredients you need the Following:

* 400 g of whole soybeans
* 600 ml water
* 150 g salt
* 300 g dried rice koji (rice fermented with special molds, this can be bought are also made at home)

Miso production process
All the which utensils you use for the production of miso should be clean and preferably be rinsed with boiling water. These are the steps to the make miso at home:

* Soaking the soybeans - Soak the soybeans during 3 hours in the water. By That time the soybeans should have doubled in size.

* Cooking the soybeans - Soaked Put the beans with the soaking water in a pressure cooker and cook at max pressure during 40 minutes. The soybeans should be soft. Open the pressure cooker and drain the beans in a colander, making sure to recover the soaking water.If you do not have a pressure cooker you will need to boil for about 3 to 4 hours to Obtain soft soybeans.

* Mixing the soybeans - When the beans are still hot, use a potato masher to puree the beans until about one third of the soybeans is still whole. Allow beans to cool down he to 35-40 ° C. If temperature is too high the koji culture Could Become inactive.

* Making miso paste - Take 200 ml of the soaking water (add more water if you do not have enough of it) and dissolve the salt (except for 2 teaspoon salt, the which you need in the following step). Add this liquid to the soybeans SLOWLY while mixing stirring continuously. Crumble the koji into the miso mixture and mix with your clean hands until you Obtain a smooth mixture.

* Preparation of miso container - As a fermentation vat use a glazed ceramic cylindrical container of about 5 kg. Make sure the ceramic container That is Suitable for food preparations. Rub the inside of the container with 1 teaspoon of salt and add the miso mixture. Level the miso surface and sprinkle 1 teaspoon of salt, this to Prevent unwanted molds and bacteria from spoiling the which the surface is in contact with the water. Cover the miso with a round piece of kitchen paper and press it firmly on the miso. Top with a round wooden lid That just fits in the container and some weights (about 3 kg, well washed stones). Cover the container with wrapping paper and tie in place with a string or rubber. Repeat all steps as before to the make more batches in the following days and add them to the container (first removing lid and rubbing the inside of the container with about 1 teaspoon salt) until the container is about 80% full.

* Miso fermentation - the fermentation will start Immediately. The container should be place in a clean room with moderate temperatures (15 ° C - 25 ° C). The miso will be ready after 6 to 12 months fermentation. During the fermentation some liquid (= tamari) will rice to the surface. If no liquid tamari is seen on the surface then the pressing weight must be Increased.
Each time you want to inspect the fermentation process, you will loose quality, so do not do it when not Necessary and not more frequently then once every 2 months. This miso can be kept in the container for a few years.

Traditional Japanese miso production
Traditionally in Japan miso was miso produced in small shops. Each miso shop used its own unique process and has its own secrets. Before one can make-miso he needs to be educated by a miso master during Several years. Typical for these shops is that? Miso the soybeans are cooked on open fires in containers, that miso is fermented in wooden vats and that 'no motorized equipment is used. These days there's a lot of competition from big modern miso factories. Due to an optimized fermentation conditions the miso is ready after months instead of years. In Japan most miso produced will end up as miso soup.

Sushi-Sei

Sushi-Sei
It turns out the Japanese restaurant also has an executive class - though not called that. One of them in Jakarta is Sushi-Sei. This is not the same and not Sushi-Tei which has targeted middle-class market. Not surprisingly, Sushi-Tei is more widely popular, while Sushi-Sei is only known by a few special customers. Sushi-Sei more for executives or upper-class clients.

Interior and spatial indeed support for the executive dining room - especially if the necessary special dining rooms for business talks. Guests who come dressed in proper order will also need not feel out of place when coming to dine here.

For his bento (set lunch / night in the box) only, the price at Sushi-Sei reach USD 220 thousand, including a beverage bottle. Una-Jyu don, a bowl of rice with grilled eel and sweet-savory worth USD 240 thousand. But do not worry about first. There's also why, noodles (ramen, udon, soba) to priced in the range of USD 60-98 thousands. To teisho-ku, set lunch (complete with rice, miso soup, pickles, etc.), it costs between USD 78-120 thousand.

My teisho There are also special called Sushi-Sei Set valued USD 300 thousand, consisting of: appetizers, two types of sashimi, a grilled fish, a fried, three kinds of sushi, and a choice of noodles.

For sushi, can be ordered separately. Nigiri sushi costs an average of USD 50 thousand (two pieces, local ingredients). Especially for the toro (tuna belly prime, imports of tuna belly), it costs USD 200 thousand. This one really must try. A truly special dining experience!

The executive order must have a more elaborate type of meal, such as kaiseki course which cost between Rp 600 thousand to $ 1 million per person. For the price of Rp 1 million per person, portion consists of: appetizer, clear soup, sliced raw fish (sashimi), grilled dish, deepfried fish, braised dish, the chef special course, and dessert. Very satisfied, and secured good

Rolled flavored eggs

Preparation:Making egg mixture

Rolled flavored eggs
Break eggs into a bowl with the tips of chopsticks draw the letters Z on the bottom so that eggs don’t foam.
Cool dashi then mix sugar, soy sauce, salt.
Little by little add (2) to (1) Mix it without making foam.
With net ladel strain, make the eggs smooth.

Making momiji-oroshi
Mix daikon oroshi with crushed red peppers.

How to make:
Heat egg pan (tamago-yaki ki), spread oil thinly with cotton or a paper towel.
Dip the tip of chopsticks into the egg mixture to test the pan tempurature. When the pan is slightly hot, pour 1/3 of the egg mixture in.
When the surface is almost cooked, slowly roll from front to back.
Re-oil pan, pull rolled egg forward, re-oil other side. Put 1/2 of the remaining egg into pan. Lift completed roll to allow egg under.
When the surface is almost cooked, slowly roll from front to back.
Repeat steps (4) and (5).
Cool slightly, cut into 2 cm slices, put on a dish.

Ingredients (for 4 servings)

6 eggs, dashi (ichiban dashi 75cc ), 1/2 teaspoon sugar, 1 1/2 teaspoon light flavor soy sauce, 1/3 teaspoon salt, salad oil, 1/2 cup of daikon orosh (grated white radish), ichimi togarashi (hot red chilli).

Friday, August 3, 2012

Indonesian Cuisine Chicken Curry Recipe

Indonesian Cuisine Chicken Curry Recipe

Indonesian food is cooking chicken curry recipe using spices and has a distinctive flavor that is spicy and Kari tajam.Masakan this is actually the cuisine of South Asia especially from India.

Wet cake brownies recipe

The following recipe is a cake recipe that is a way of making steamed brownies,
one steamed brownies are popular for the moment is steamed brownies
amanda.

Semarang Lumpia Recipe

Semarang Lumpia Recipe
ingredients:

Spring roll skins are ready to buy

Oil for frying

1 tbsp plain flour 2 tablespoons melted with water, for the adhesive

For the filling:

Oil for sauteing and frying

6 spring onions, finely sliced

3 cloves garlic, thinly sliced

1 tablespoon sweet tauco

½ chicken breast pieces, take the meat, cut into small

200 g peeled shrimp, stir-fry briefly, roughly chopped.

200 grams of boiled bamboo shoots, sliced like matchsticks.

½ tofu, cut into small pieces, fried

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon soy sauce

Juice 1 tsp pepper powder salt to taste

Sambal tauco:

2 tablespoons sweet tuco, mashed

1 clove garlic, mashed

1 tablespoon chili sauce

salt to taste

150 ml of water

1 teaspoon maizea, dissolved.

Pickled cucumber:

2 pieces of cucumber

20 pcs chili sauce

1 teaspoon salt

1 tablespoon granulated sugar

1 tablespoon vinegar

200 ml of water

How to process:

A. CONTENTS: heat 3 tablespoons oil, saute onion and garlic until fragrant. Enter tauco, chicken, shrimp, bamboo shoots. Stir. Add the herbs and tofu. Stir again and refrigerate until well blended.
2. Limpia prepare the skin. Fill dough fill, roll. Glue both ends of the flour that had been withdrawn.
3. heat the cooking oil (enough). Fried spring rolls with a low heat until it changes color (golden brown). Drain. set aside
4. tauco sauce: boil water put all ingredients, stirring, reduce the flame. Cook until flavors mingle (5 minutes) Thicken with cornstarch solution. Stir and lift

Recipes Solo Opor

Recipes Solo Opor

ingredients:

1 young chicken, clean

2 old coconuts

6 red onions

3 cloves garlic

120 gr of hazelnut

10 gr coriander

5 grams of cumin

Lbr 3 bay leaves

1 stalk lemon grass leaves

100 g galangal

Salt and pepper to taste

How to make:

A. young chicken cut into pieces.
2. coconut fruit, peeled, then shredded. Pour the 2 liters of water. Wring it out and grab the coconut milk, condensed. Set aside. Pour another 2 liters of water, wring it out again and grab another coconut milk (diluted). Set aside.
3. red onion, peeled and crushed garlic with hazelnut, coriander and cumin. Saute a minute then remove from heat. Digetok lemongrass leaf base. So also with galangal.
4. besama coconut milk boiled chicken aqueous. Enter the lemongrass and lengkuasnya. Once cooked / dry, pour the coconut milk with spices. Season with salt and pepper to taste
5. up and ready to serve.

Recipe Fried Printil Kapri

Recipe Fried Printil Kapri

ingredients:

500 grams of minced meat

Thick coconut milk ½ ltr

100 g of young pea

1 tablespoon margarine for frying

Spices that are:

3 eggs hazelnut

10 red chilies

3 cloves garlic

7 red onions

1 teaspoon salt

½ tsp shrimp paste

1 tomato

2 cm galangal

2 bay leaves

1 stalk lemongrass, crushed

1 kaffir lime leaf lbr

How to make:

A. shape mince into the dots of a marble. Boiled briefly in a little water to a boil. When it is floating, remove from heat. Set aside to absorb the broth.
2. heat the margarine. Then saute ground spices until fragrant, pour the coconut milk and galangal kaldu.tambahkan, bay leaves, lemon grass and lime leaves. Cook until boiling
3. put the ball - a ball of meat. When milk is boiling and oily, enter the peas, stir briefly and remove from heat.

Recipe of the Soto Kudus

Recipe of the Soto Kudus

ingredients:

1 whole chicken

2 liters of water, to boil the chicken

2 tablespoons cooking oil for sauteing

Spice paste:

7 red onions

6 cloves garlic

½ teaspoon pepper round

salt to taste

100 grams of bean sprouts

2 tablespoons soy sauce

2 sm onion

1 stalk lemongrass crushed

Lbr 2 bay leaves

One segment of the thumb galangal, crushed

2 stalk celery, thinly sliced

Soy sauce:

10 pcs of cayenne pepper (to taste)

2 cloves garlic

100 ml soy sauce

½ tablespoon cooking oil for sauteing

How to make:

A. boiled chicken until cooked (quite soft). Lift, take the meat, cut and insert it back into the broth.
2. stir-fried with ground spices: lemongrass, galangal and bay leaves. Once cooked, remove from heat. Put it in chicken broth, cook over low heat to allow the flavors to infuse.
3. place the sprouts in a serving bowl. Pour chicken broth soup sprinkle with celery and onion. Serve with soy sauce. Sprinkle the celery and onion. Serve. Together with soy sauce

4. soy sauce: crushed coarse pepper and garlic. Saute until wilted. Give the soy sauce, 5 tablespoons water, stirring. After boiling remove from heat.

Serundeng Satay

Serundeng Satay Recipe

ingredients:

• 300 grams of beef has deep, cut into
• Skewers
Subtle spice:
• 1 tablespoon brown sugar
• 1 teaspoon coriander
• 1 teaspoon salt
• 3 cloves garlic

Serundeng:

• 200 grams of grated coconut rough
• 6 thinly sliced red onions
• 3 cloves garlic, thinly sliced
• 2 pieces of thinly sliced red cbai
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon tamarind water

How to Make Satay Serundeng

A. Marinate meat in the spices and let stand 30 minutes.
2. Stick skewers and then grilled until cooked.
3. Serundeng roasted ingredients to dry and mature.
4.Sajikan satay with a sprinkling of serundeng

Garang Asem

Garang Asem Recipes

ingredients:

• 2 tablespoons cooking oil
• 1 stalk lemongrass, crushed
• 2 lbr lime leaves
• 1 teaspoon salt
• 1 tsp sugar
• 2 pcs starfruit vegetables, cut into pieces
• 1 tbsp tamarind water
• 100 grams of peeled shrimp
• 1 ltr of water
• 2 pcs carrots, diced
• 100 gr long beans, cut into 3 cm
• 100 gr Tolo beans, soaked until soft
• 5 lbr leaves of cabbage, cut into the box
• 12 pcs hard-boiled quail eggs, peeled

puree:

• 3 pcs red chili
• 4 cloves garlic
• 7 pcs onion
• 3 cm turmeric
• 1/2 tsp shrimp paste
• 1 tsp coriander

How to Make Garang Asem

• Heat oil, saute ground spices until soft and fragrant.
• Insert the lemon grass, lime leaves, salt, sugar, vegetables star fruit, tamarind juice, shrimp, and bean Tolo.
• Pour the water, bring to a boil.
• Add the carrots, string beans, cabbage, and quail eggs.
• Stir until cooked and the flavors mingle.

Ketoprak materials

Ketoprak materials:
3 pieces of tofu
Sprouts, 125 grams, siangi, boiled, drained
Rice noodles, 100 grams, soaked in warm water, drained
Rice cake, 3 pieces

Seasonings Ketoprak:
Fried peanuts 75 grams
Garlic, 5 cloves, whole fried
Cayenne pepper, 5 pieces, fried
Shaved brown sugar, 2 teaspoons
Soy sauce, to taste
Boiled water, 50 ml
Salt, to taste

complement:
Sago Crackers (pink)
Fried onions, to taste, for sprinkling

How to cook Ketoprak:
Heat oil and fry until half-baked idea. Remove and drain. Cut according to taste.
Mix all ingredients except water, mash until smooth.
Pour the water and stir well.
Put a few pieces out, rice cake, bean sprouts and rice noodles on serving plates. Add peanut sauce on it.
Sprinkle with fried onions and serve with crackers sago.

tips:
If you want to know more savory, first season with salt and garlic before being fried.
In order not to bother, you can smooth the seasoning in a blender. But this will affect the appearance and flavor seasonings.

Chicken Porridge

Ingredients Chicken Porridge Sukabumi:
Rice, 100 grams
Chicken broth, 750 ml
Bay leaf, 1 sheet
Salt, to taste

Subtle spice:
Onion, 6 eggs
Garlic, 2 cloves
Turmeric, 1 cm
Pecans, 1 egg, toasted
Toasted coriander, 1/2 teaspoon

Gravy ingredients:
Chicken, 300 grams
Water, 750 ml
Pepper, 1/2 teaspoon
Soy sauce, 1/2 tablespoon
Nutmeg, 1/8 point
Salt, to taste
Cooking oil, 1 tablespoon

Topping Ingredients:
Cooking oil, 300 ml
Cakwe, 1 fruit, cut into thin
Celery, 1 stalk, thinly sliced
Fried soybeans, 50 g
Crackers starch, 50 grams, ready to use
Fried onions, 1 tablespoon
Boiled chili sauce, to taste

How to cook Chicken Porridge Sukabumi:
Sauce: Boil the chicken with water and boil until chicken is cooked. Lift, separate the chicken and broth. Heat oil, saute ground spices until fragrant. Add other seasonings to sauce, cook until the spices cooked again. Pour broth, bring to a boil, remove from heat.
Topping: Heat oil and fry chicken until golden. Lift and shredded-shredded.
Porridge: Cook the rice with broth and bay leaf, stirring frequently, until rice fissure and mature. Add salt, stir again until the rice is done. Remove and set aside.
Enter a pulp in a bowl, pour the chicken broth. Sprinkle with shredded chicken, beans, celery, cakwe, fried onions, and crackers. Serve with sauce.

Serves 2 Chicken Porridge Sukabumi

Chicken Porridge Sukabumi tips:
If you do not see crackers kanji, you can replace it with a small shrimp crackers or crackers belinjo (chips).
For more delicious, add soy sauce and soy sauce

Know Mix

Know Mix
Mix the ingredients to Know New York:
Know, 4 pieces, season salt, fried
Small size of the shrimp crackers, 100 grams, fried
Leaf lettuce, 6 sheets, cut into rough
Yellow noodles / egg noodles, 100 grams
Sprouts, 100 grams, siangi, boiled briefly

Gravy ingredients:
Tetelan meats / brisket, 500 grams
Water, 1500 ml
Pepper, 1 teaspoon
Garlic, 3 cloves, crushed
Roasted cumin, 1 teaspoon, crushed
Toasted coriander, 1/2 tsp, crushed
Turmeric, a knuckle, mashed
Powder, 1/2 knuckles, mashed
Kaffir lime leaves, 2 pieces
Green onion, 2 stalks, thinly sliced, stir-fry
Salt, to taste
Cooking oil, 2 tablespoons

Lento materials:
Cassava, 300 grams, peeled and grated
Green onion, 2 stalks, thinly sliced
Roasted cumin, 1 teaspoon
Toasted coriander, 1/2 teaspoon
Turmeric, 1/2 knuckles
Powder, 1/2 knuckles
Kaffir lime leaves, 2 pieces
Garlic, 3 cloves
Salt, to taste
Cooking oil, 400 ml

Petis Sambal ingredients:
Chili sauce, 12 pieces, boiled
Red pepper, 3 pieces, boiled
Salt, to taste
Shrimp paste, 3 tablespoons
Hot water, 2 tablespoons
Lemon juice, 2 tablespoons

How to cook Tofu Mix Surabaya:
Gravy: Heat oil and sauté ground spices and lime leaves until fragrant. Lift. Boil the meat with water until the meat is quite tender. Lift the meat, cut into pieces and then put back into the broth. Enter stir spices, green onions and salt, bring to a boil. Lift.
Lento: Puree all ingredients except cassava, green onions and cooking oil (for flavor). Mix the ground spices in the grated cassava and green onion. Stir well, flat round shape. Heat oil and fry until cooked, remove from heat.
Arrange in a serving plate, cut out, Lento, lettuce and sprouts. Pour the meat sauce to taste. Serve with chili paste and crackers.

Tips to Know Mix Surabaya:
If you avoid the fat, use the scrub in the flesh.
Use a pressure cooker to soften the flesh when practical.
Petis sauce: Puree all the chili, mix with other ingredients until blended.

Pencok Banyumas

Pencok Banyumas Lele is a typical food, like chicken pelecing of chili, it's just the main ingredients used are catfish (catfish). Name pencok usually depending on the material used, can be chicken, fish or another. Curious not to try Pencok Catfish Recipes for these two portions.

Lele Pencok materials:
Catfish (small size), 4 tail
Lemon juice, 1 tablespoon
Soy sauce, 3 tablespoons

Subtle spice:
Garlic, 6 cloves
Red pepper, 7 pieces
Cayenne pepper, 5 pieces
Comb brown sugar, 2 teaspoons
Shrimp paste, 2 teaspoons, fuel
Salt, to taste

How to cook Pencok Catfish:
Grilled catfish on the grill / pan non-stick until cooked catfish. Remove and set aside.
Mix the ground spices with lemon juice and soy sauce. Stir well.
Place the catfish that has been baked on a serving plate. Flush / give it the flavor.
Prick-prick with a fork so that catfish flavors to infuse. Lele Pencok ready to serve.

Katri Solo

Katri Solo Solo is a typical snacks that taste sweet. If you want snacks are served in pieces, coated with a plastic knife or topical andan with coconut oil before the knife is used.

Katri Solo Material:
White sticky rice, 250 gram, soaked 1-2 hours, drained
Coconut milk, 125 ml of 1/2 coconut
Salt, 1/2 teaspoon
Pandan leaves, 2 pieces

The top layer:
Chicken eggs, 5 egg
Brown sugar, 125 grams, fine comb
Sugar, 50 grams
Rice flour, 50 grams
Coconut milk, 200 ml of 1 coconut
Salt, 1/8 teaspoon
Vanilla powder, 1/4 teaspoon

How to make Katri Solo:
Steamed sticky rice until half cooked for 10 minutes, remove from heat. Pour the coconut milk, salt and pandan leaves. Stir until milk is absorbed.
Steamed sticky rice until cooked again for 30 menitan. Lift.
Grease a baking sheet sizes 10x10x7 cm with vegetable oil / Cover with plastic, put sticky while compacted.
Whisk all ingredients except rice flour and coconut milk until blended. Enter the rice flour and coconut milk gradually while stirring.
Pour batter in pan-stemmed, cook the mixture while stirring until a thick batter. Lift.
Pour the egg mixture on top of sticky rice, steamed back over medium heat until the top layer to harden about 45 minutes, remove from heat. Let cool, remove from pan and cut. Serve.

kethoprak noodles

kethoprak noodles are a lot of food sold in the Solo area. Beef broth mixture with the spices produce a savory flavor. Here is the recipe to three servings of noodles kethoprak.

Noodle ingredients kethoprak:
Wet noodles, 200 grams
Beansprouts, 75 grams, siangi, boil 1/2 ripe
Cabbage, 50 grams, thinly sliced
Celery, 1 stalk, thinly sliced
Fried onion to taste
Red kanji crackers to taste
Fried peanuts (whole), 25 grams

Gravy ingredients:
Beef broth, 600 ml
Garlic, 5 cloves
Grains of pepper, 1/2 teaspoon, roasted
Soy sauce, 1/4 teaspoon
Granulated sugar, 1/2 teaspoon
salt to taste
Cooking oil, 1 tablespoon

How to make noodles kethoprak:
Pound the garlic, pepper and salt until smooth.
Heat oil and saute until fragrant spices mashed.
Pour broth, cook until the sauce boils. Add soy sauce and sugar. Cook returned to the boil. Lift.
Place the noodles in a serving bowl, pour the sauce to taste.
Add bean sprouts and cabbage on top. Sprinkle with celery, fried onions and fried peanuts.
Serve with crackers kanji.

Gudangan rice

Gudangan rice or Sego Warehouse in Javanese terms, is white rice with vegetables gudangan. Gudangan stew made of various vegetables such as leaf bentis, Bayung leaves, cassava leaves and sprouts. Gudangan flavored or made from grated coconut sambal and chili or commonly known by the name of the ointment. Sego warehouse are sold in traditional markets in the Solo area with a typical pack of teak leaves. Usually added as a side dish of fried tempeh and its Kremesan. Especially for the recipe below gudangan Rice, vegetables used are papaya and cassava leaves. For cassava leaves, so fast and soft green color does not fade, you can add baking powder / baking soda into the stew.

Materials I:
White rice, 400 grams
Papaya leaves young / half old, 300 grams
Cassava leaves, 50 grams
Karak / crackers pulleys, to taste

Materials II (Coconut Seasoning):
Grated young coconut, 300 g
Garlic cloves 7
Powder, 2 cm
Kaffir lime leaves, 4 pieces
Granulated sugar, 1 teaspoon
Salt, to taste

Sauce ingredients:
Red peppers, 4 pieces
Cayenne pepper, 3 pieces
Granulated sugar, 1/2 teaspoon
Salt, to taste

complement:
Cucumber, 1 small, diced, 1/2 cm
Chinese banana (lamtoro), 50 grams
Basil, 1/2 bundle

How to make Rice gudangan:
Heat water, boiled papaya leaves and cassava leaves with a little salt. Leaf and cook until soft. Remove and drain, thinly sliced. Set aside.
Coconut Seasoning: Blend all ingredients II, except coconut until smooth. Add grated coconut and stir well.
Combine papaya seasoned with coconut and stir well. Set aside.
Sauce: Mix all ingredients, mash until smooth. Set aside.
Put the rice on a serving dish, add a mixture of papaya, chili and a complement.
Serve with crackers Karak or pulleys.

Cabuk Rambak

Cabuk Rambak is a traditional food Surakarta / Solo. Made of diamond, sambal, and its complementary form of Karak or puli crackers. Pincuk usually served on top of banana leaves.

Materials Cabuk Rambak:
2 pieces of rice cake, cut 2 parts, thinly sliced
Karak / Crackers taste Puli
Banana leaves to taste

Sambal ingredients Cabuk Rambak:
Sesame, 150 gram, roasted, finely crushed
Kaffir lime leaves, 3 pieces, thinly sliced
Garlic, 4 cloves
Powder, 1 cm
Pecans, 2 eggs, toast
Pepper, 1/2 teaspoon
Salt, to taste
Granulated sugar, 1/2 teaspoon
Water, 2 tablespoons

How to make Cabuk Rambak:
Sauce: Mash garlic, kencur, nutmeg, pepper, salt and sugar until smooth.
Add sesame seeds and lime leaves, stir until blended. Add water, mix again until blended.
Take a banana leaf, the shape pincuk. Place the diamond on it.
Pour the sauce to taste.
Serve with the Karak / puli crackers.

Beer recipes pletok

Beer recipes pletok
Beer Ingredients pletok:
Water, 2 liters
Ginger, 350 grams, crushed
Cloves, 6 points
Cinnamon, 5 cm
Cardamom, 3 seeds
Lemongrass, 5 bars, crushed
Wooden cup, 25 grams
Nutmeg, 1/2 grain, crushed
Sugar, 500 grams
Salt, to taste

How to make Beer pletok:
Combine water and sugar in a pan-stemmed.
Enter the ginger, boil over medium heat until boiling and sugar dissolves.
Add a cup timber and stir well.
Insert cinnamon, cloves, cardamom and nutmeg.
Add lemon grass, cook over low heat until the aroma rempahnya out, about 1 hour.
Strain and serve.

To 10 glasses of beer pletok

Beer Tips pletok:
If you want rempahnya more pronounced aroma, let stand overnight pletok beer stew, and then filtered.
Always use white sugar sand and clean for good results.

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