Black Pepper Sauce Chicken

Ingredients:
     1 whole chicken
     500 ml cooking oil

Seasonings make black pepper sauce chicken:
Seasoning A:
     5 spring onions, mashed
     3 cloves garlic, mashed
     5 cm ginger, crushed
     10 cm turmeric, crushed
     1 / 2 teaspoon coriander, crushed
     250 ml coconut milk
     1 piece of tamarind
     1 / 4 teaspoon salt
     1 / 2 teaspoon granulated sugar

Seasoning B:
     5 spring onions, mashed
     3 cloves garlic, mashed
     5 pieces of green chillies, seeded and halved the
     (or 100 gr green peppers, cut lengthwise)
     1 teaspoon black pepper powder
     15 ml soy sauce

How to make black pepper sauce chicken:

Clean the chicken. Cut into 8 parts. Set aside.

Prepare the pan. Add water, chicken and Seasonings A. Cook / ungkep until chicken is cooked and the flavors mingle. Lift. Drain.

Prepare the pan, Heat the oil. Fry chicken pieces until cooked golden browned. Remove and drain. Set aside.

Prepare a frying pan. Heat oil. Saute the spices have cooked and mashed until fragrant.

Enter the green chillies / peppers pieces. Cook until wilted.

Add remaining ingredients Seasonings B. stir well.

Enter the chicken pieces that have been fried. Stir until the spices to infuse. Lift.

Prepare a platter dish. Place the soy sauce black pepper chicken. Serve hot.

Tongseng Goat

Ingredients:

1 kg mutton mixed bone

5 tablespoons oil for frying

Spices that:

2 tablespoons coriander seeds (roasted)

6 pieces of garlic

1 / 2 teaspoon nutmeg

10 pieces red onion

1 tsp cumin

1 teaspoon salt

Spice-bumbulain:

4 kaffir lime leaves (leaves bone removed)

3 bay leaves

1 stalk lemongrass crushed

1 liter of ready-made curry sauce

6 tablespoons soy sauce

5 pieces of cabbage leaf

2 tomatoes (cut into four parts)

Method:

Heat oil and sauté ground spices until fragrant

Enter the mutton, then stirred so smeared with spices and meat changes color

Enter the kaffir lime leaves, bay leaves and lemon grass

Boil and cook until meat becomes tender

When will be appointed insert already rough cut cabbage and tomatoes

Cover the pan briefly, remove

Beef stew Potato

Ingredients :
     1 / 4 kg beef has outside / sirloin, cut into small
     1 large potato, cut into small
     1 onion small size
     sufficient water
     sweet soy sauce to taste
     salt to taste
     seasonings to taste
     cooking oil and butter, for sauteing
     fried onions, for sprinkling

     Spices:
     4 spring onions, chopped coarse
     4 cloves garlic, chopped coarse
     1 tomato small size
     a little nutmeg

Now to the kitchen yukz:

Wash all ingredients spices then milled using a chopper until smooth.

Heat the wok with cooking oil and butter. Saute onions and spices that are mashed until fragrant.

Add water, soy sauce, beef and potatoes.

Add salt and seasonings and stir well. Cook until done and the water in accordance with the tastes of the family (much / little).

Prepare sajinya bowl, sprinkle with fried onions in it, just enter a stew of beef that have been cooked earlier.

Serve warm.

tips:
- Use soy sauce according to taste a family favorite.
- If you like sweet, add sweet soy sauce in greater numbers.

Message: Enjoy ...

Beef Rib Soup

Ingredients:

• 500g beef ribs, cut into bite-sized
• 1500 ml water
• 2 tbsp oil
• 2 tbsp tamarind juice, concentrated
• 1 tbsp sweet soy sauce
• 1/2 tsp pepper powder
• 2 salam leaves/bay leaves

Ingredients:

• 3 candlenuts
• 1 tbsp sliced shallots
• 1 tbsp sliced garlic
• 1 tsp sliced galangal
• 1 tsp shrimp paste
• 1 1/2 tsp salt

How to make:

1. In a stock pan, boil the beef rib with 1000 ml water over medium heat until tender and the stock remains 500 ml (if the rib is not tender yet, put some more water) then turn off the heat.
2. Blend all spices into a paste, Put oil in a wok, saute the paste.
3. Add tamarind juice, soy sauce, bay leaves, and pepper. Stir until fragrant.
4. Add the sauteed paste to the beef rib stock and bring to boil until cooked.
5. Place into a serving bowl and serve.

Oxtail Soup Recipe

Ingredients :

1 kg oxtail, cut into serving pieces

1/2 tablespoon chopped ginger

1/2 nutmeg, bruised

1 scallions, cut into 3 pieces

1 tablespoon margarine

200 g carrots, cut into pieces

250 g potatoes, cut into 4 pieces

Salt to taste

 

Spice (ground)

6 shallots

3 cloves garlic

1 teaspoon peppercorns

 

Garnishing

Fried shallots

Scallions

Chopped Chinese parsley

 

Method :

Place the chopped oxtail in a pan with 2 liters of water and bring to the boil. Remove any scum floating on the surface of the water. Discard the stock and replace with 2 liters of clean water. Add the chopped ginger, scallions and nutmeg. Cover the pan with a lid and simmer over low heat until the meat is tender. Remove the tail, reserving 1.5 liters of stock. Bring the stock to the boil, then add the oxtail. Heat up a wok with margarine and saute the ground spices until fragrant and add to the boiling stock. Add carrots and potatoes. Bring to the boil until the ingredients are well cooked. Garnish with fried shallots, scallions, and Chinese parsley. Serve hot.

Sweet Martabak

Ingredients :
* 300gr flour
* 500gr of fresh milk
* 1 package dry yeast bread
* 1 packet baking powder
* 3 eggs
* 50gr sugar
* 1 teaspoon salt
* butter

fields:
* Grated cheese
* Chocolate items (meses)
* Peanuts crushed coarse

How to make:

1. All the ingredients are mixed and stirred.

2. Prepare the griddle / pan (diameter Lingk. 25cm) and heat the butter until liquid and hot.

3. Reduce heat. Pour the mixture and wait until half cooked (time is short, it appears the steam out of the surface)

4. Sprinkle the contents of / boss to taste.

5. Once cooked (+ / - 1 / 2 minutes) of lift and remove the cake from the pan.

6. Fold the pastry to form a semicircle. Cut into pieces and ready to serve ...

Special Egg Martabak Recipes

Leather Martabak Ingredients:
    100 grams flour
    boiled water to taste
    2 tablespoons beaten egg (taken from the contents of the egg to the batter)
    1 tbsp oil / liquid margarine
    salt to taste


Content of Martabak Ingredients :
    300 g ground beef
    1 leek sliced, mixed when sautéing ground beef
    4 leeks sliced
    6 tablespoons sliced ​​onions
    4 garlic, mashed
    1 teaspoon curry powder
    6 eggs
    pepper and salt to taste.


Martabak Sauce:
    2 tablespoons soy sauce
    1 tsp tamarind water
    salt & sugar to taste (optional)
    1 tbsp tomato sauce
    1 tablespoon chili sauce bottle (can be replaced slices of green chili sauce)
    cucumber slices
    2 tablespoons boiled water


Horizontal


How to Make Skin Martabak:
Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually while diuleni until dough is dull.

Divide the dough into 2 parts, round and soak it with cooking oil.

Let stand for 1-2 hours. For an hour the first batter should be submerged in the cooking oil, for 1 hour lift the dough is still smeared with oil, place it in a container / bowl, and cover with a cloth / towel

How To Create Content Martabak:

Saute onions, garlic, until fragrant, put ground beef, curry powder, pepper, sliced ​​1 stalk of green onion and salt.

Stir until meat is cooked and water out of the ground beef shrinks. Lift. Set aside, for those into 2 parts.

Beat 4 eggs (formerly been taken for a mixture of 2 tablespoons of dough make the skin), make a scrambled half-baked. Set aside., Divided into 2 parts.

How to Make Sauce Martabak:
Mix all sauce ingredients together.


Completion:

Take a section of skin dough, flatten with your palm under the thumb of a circular direction so that little bit wide. Grasp both ends of the dough, turn from the left side to right back in place the original over and over so that the dough into a thin (can also run over-roll).

Take a bowl, fill with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced ​​2 leeks, salt, pepper. Stir. For the dough a second skin, doing the same manner as the first batter who skin, as well as to its content.

Heat oil in a rather large flat pan, put the dough skin that has been diluted. Fill the center with the last batter in the bowl, fold the edges of the skin towards the middle, until sealed, fry until cooked. Lift. Serve while hot / warm with gravy.

Recipe for: 2 pieces martabak Special Eggs (6 slices / pieces)

Black Forest

Cake Ingredients:  
- 300 grams egg whites
- 1 / 2 teaspoon salt
- 150 grams sugar
- 1 / 2 tbsp emulsifier (SP / TBM)
- 150 grams cake flour
- 30 grams of cocoa powder
- 1 / 2 teaspoon baking powder
- 100 grams of margarine, melted
- 1 / 2 teaspoon brown paste

Contents Ingredients:
- 150 m water
- 10 grams of dark cherry jam
- 1 / 2 tbsp flour maizena and 1 / 2 tbsp water, dissolved

Syrup Ingredients (stir until dissolved):
- 1 tablespoon granulated sugar
- 2 tablespoons hot water
- 1 / 2 tsp Essen

Toping Ingredients:
- 300 grams of butter cream
- 150 grams dark cooking chocolate, grated coarse

Directions:

1. Cake: Beat white eggs, salt, sand and emulsifier GLA until fluffy. Enter the flour, cocoa powder and baking powder as she sifted and mix evenly.
2. Add magarin melt and brown a little pasta, stirring gently.
3. Pour in baking pan 20 cm diameter spherical height 7 cm which covered with paper thin sown bread and wheat flour.
4. Oven 35 minutes with a fire under temperature of 180 ° C until cooked.
5. 3 Split cake. Set aside.
6. Content: boiled water, not cherry jam and cornstarch solution, stirring frequently, until thickened.
7. Take a piece of cake. Spread syrup. Spread butter cream. Lightly spoon the contents on it. Cover with cake. Apply sorup. Apply a thin layer of butter cream. Topical content. Cover again with the cake.
8. Rub the entire surface of cake with butercream. Sprinkle shaved chocolate cooking.

For 16 pieces

American Hamburger

American Hamburger Recipe

Ingredients:
1 1/2 pounds lean ground beef (hamburger)
Salt and pepper
4 hamburger buns or Kaiser rolls
2 tablespoons butter, melted
Accompaniments (see below)

Preparation:

Preheat barbecue grill; brush and oil the grates.

Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center. The hole will close while cooking). Season with salt and pepper.

Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. 

Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds. remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of your choice (see below).

ACCOMPANIMENTS IDEAS:

4 slices Cheddar cheese
8 slices cooked bacon
4 fried eggs
1 tomato, thinly sliced
1 small onion, thinly sliced
Lettuce, cut into 1/4-inch slices
Sweet pickle relish
Ketchup
Mustard
Mayonnaise 

Makes 4 servings. 

Grilled Sandwiches

Sandwiches or sandwich Indonesian language is the food in the form of two slices of bread a pinch of meat, vegetables, cheese or a variety of friends eating the bread and sauce usually flavored or so it feels better. Various types of bread can be used for sandwiches and depended on the content, the surface of the bread is usually dioles little mayonnaise, butter, margarine or olive oil that functions as an adhesive and flavor enhancer. 

In a country with a population who are not eating rice, sandwiches are usually taken to school or to the office in a box called the lunchbox or in a brown paper bag called a brown bag (sandwich bags) to be enjoyed as lunch.
Suitable for breakfast, for lunch, especially for children who are still in school. Way too easy, and serve it fast enough. For the filling can be kreasikan according to taste.

Fuel Sandwich Bread Ingredients:

    * 8 sheets of white bread.
    * 2 tablespoons margarine, to spread.
Bread Sandwich Filling Materials Fuel:

    * 250 grams of canned tuna. / Can be replaced with cingcang beef or chicken or sausage
    * 2 hard boiled eggs, peeled, finely chopped.
    * 4 slices of cheese.
Sandwich Sauce Ingredients:

    * 5 tablespoons mayonnaise.
    * 2 tablespoons of tomato sauce.
    * 2 tablespoons sweetened condensed milk.
    * ¼ teaspoon pepper powder.
    * ¼ teaspoon salt.
Supplementary Material Sandwich:

    * Leaf lettuce, sliced tomato, sliced onion.
How to Make Sandwich Bread Fuel:

1. Print bread into interesting shapes (eg dinosaurs), then bake until browned.
2. Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
3. Make it: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.
4. Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve.

 

To 4 pieces.

Burger recipe

First introduced in 1968 by Jim Delligatti, a McDonald?s franchise owner in Uniontown, Pennsylvania, the Big Mac has forever changed the way Americans think about hamburgers?we now consume 550 million Big Macs annually. In honor of this American icon, we?ve included all the essential elements in our Big CHOW: two all-beef patties, American cheese, and, yes, even our own special sauce. Satisfy your next Mac attack at home.

INGREDIENTS

For the burger:

• 2 tablespoons Thousand Island Dressing
• 1 teaspoon sweet pickle relish
• 3 ounces lean ground beef
• 2 (4-inch) bottom halves of 2 sesame seed buns
• 1 (4-inch) top half of 1 sesame seed bun

To assemble:

• 1/4 cup shredded iceberg lettuce
• 1 slice American cheese
• 1 tablespoon minced sweet onion
• 4 (1/8-inch-thick) dill pickle slices

INSTRUCTIONS
For the burger:

1. In a small bowl, mix dressing with relish until evenly combined; set aside. Shape beef into 2 (4-inch-wide) patties (the patties will be very thin). Season with salt and freshly ground black pepper.
2. Heat a griddle or a large nonstick skillet over medium heat. When hot, add patties and press on them with a metal spatula to flatten. Cook until patties are almost done through and most of the red has turned to brown, about 4 minutes.
3. Flip patties and move to one side of the pan until second side is browned, about 1 minute more. Meanwhile, place bun halves cut side down on burger juices in the pan to lightly toast while burgers finish cooking.

To assemble:

1. Spread 1 tablespoon of the dressing mixture on 1 of the bottom bun halves, then top with 1/2 of the lettuce and cheese. Lay 1 burger patty on top of this.
2. Place remaining bottom bun on first burger patty, then spread remaining dressing mixture on the bun. Top dressing with onion and remaining lettuce. Finish off with pickle slices, remaining burger patty, and top half of the toasted bun.

Banana Pancakes Strawberry Sauce

Pancakes are delicious breakfast menu could be an alternative in the morning. One of them is Banana Pancakes Strawberry Sauce below. Pancakes and strawberry sauce can be prepared the day before and stored in the refrigerator. As for the custard filling, should be made now would be served. If the dough is less delicate pancakes, you can use a mixer and filter them. Well, here are step by step in making Pancakes Strawberry Banana Sauce.


Ingredients Recipes Pancake (pancakes) Banana Pancakes Strawberry Sauce:

    * 3 eggs, lightly beaten
    * 150 grams of wheat flour
    * 250 ml of liquid milk
    * 1 tablespoon melted butter
    * 4-5 old king banana, split lengthwise 2
    * Margarine to taste
    * Salt to taste


Recipe Ingredients spread (vla) Banana Pancakes Strawberry Sauce:

    * 100 ml of liquid milk
    * 50 grams sugar
    * 100 ml water
    * 2 tablespoons cornstarch, dissolved in 4 tablespoons water
    * 1 tablespoon rhum (optional)
    * 1 / 4 teaspoon vanilla


Strawberry Sauce Recipe Ingredients Sauce Strawberry Banana Pancakes:

    * 4 tablespoons strawberry jam
    * 100 ml water
    * 100 grams sugar
    * 1 / 2 teaspoon strawberry Esen
    * 1 tablespoon cornstarch, dissolved in 3 tablespoons water


How to Make Banana Pancakes Strawberry Sauce:

1. Pancakes: Mix all ingredients (except butter and banana), beat until smooth. Let stand 30 minutes.
2. Heat a nonstick omelet pan, basting with margarine thinly. Take 1 tablespoon vegetable flour batter and make  pancakes until both surfaces cooked, remove from heat.
3. Custard filling: Mix all ingredients (except rhum and vanilla) and stir well. Cook on low heat while stirring until dough is cooked and thick. Turn off heat, add the rhum and vanilla, mix well.
4. Strawberry sauce: Combine butter, water, and sugar, cook while stirring until boiling and sugar dissolves. Thicken with cornstarch solution, stir. Turn off heat, add Esen, mix well.
5. Prepare a piece of pancake, spread with custard filling, give the banana king, then roll. Place on a serving plate, flush with strawberry sauce.

Pasta Puttanesca

 

INGREDIENTS:

1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste

DIRECTIONS:

Note: If you don’t have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.

In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.

Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it’s cooked, too, if you want to avoid having to mince them – just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.

When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.

Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.

Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.

In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).

Note: Always use a good quality wine vinegar, and don’t substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.