Materials make chicken opor dates:
* 1 kg chicken, cut into pieces
* 1200 ml of liquid coconut milk
* 100 g dates, pitted
* 300 ml thick coconut milk
* 3 tablespoons cooking oil
Seasonings make chicken opor dates:
* 7 red onions, puree
* 5 cloves garlic, crushed
* 4 grains pecan puree
* 2 cm ginger, crushed
* 3 stalks lemongrass, crushed
* 2 cm galangal, smashed
* 1 bay leaves
* 2 lime leaves
* 1 tbsp tamarind water
* 1 tsp sugar
* 1 tsp cumin, roasted, mashed
* 1 tsp coriander, toasted, halsukan
* 2 tablespoons fried shallots
* ½ tsp pepper powder
* 1 tsp fine salt
How to make chicken opor dates:
1. Seasoning the chicken pieces with salt and tamarind water, let stand for 15 minutes for flavor to infuse.
2. Heat oil and saute onion, garlic, lemongrass, galangal, ginger and other spices until fragrant. Enter the chicken pieces and cook, stirring, stirring until chicken changes color.
3. Pour the liquid coconut milk, coconut milk and cook until chicken is cooked and half live. Add Dates and thick coconut milk, cook while stirring occasionally until soup-stirring mengenta. Lift.
4. Opor Pour chicken into a serving bowl. Sprinkle fried shallots. Serve.
Tip: Use a 1:1 ratio between milk and milk if you want gravy tawarc opor water that is not too fatty. Crushed red pepper that can be added in this recipe for spicy chicken opor.
* 1 kg chicken, cut into pieces
* 1200 ml of liquid coconut milk
* 100 g dates, pitted
* 300 ml thick coconut milk
* 3 tablespoons cooking oil
Seasonings make chicken opor dates:
* 7 red onions, puree
* 5 cloves garlic, crushed
* 4 grains pecan puree
* 2 cm ginger, crushed
* 3 stalks lemongrass, crushed
* 2 cm galangal, smashed
* 1 bay leaves
* 2 lime leaves
* 1 tbsp tamarind water
* 1 tsp sugar
* 1 tsp cumin, roasted, mashed
* 1 tsp coriander, toasted, halsukan
* 2 tablespoons fried shallots
* ½ tsp pepper powder
* 1 tsp fine salt
How to make chicken opor dates:
1. Seasoning the chicken pieces with salt and tamarind water, let stand for 15 minutes for flavor to infuse.
2. Heat oil and saute onion, garlic, lemongrass, galangal, ginger and other spices until fragrant. Enter the chicken pieces and cook, stirring, stirring until chicken changes color.
3. Pour the liquid coconut milk, coconut milk and cook until chicken is cooked and half live. Add Dates and thick coconut milk, cook while stirring occasionally until soup-stirring mengenta. Lift.
4. Opor Pour chicken into a serving bowl. Sprinkle fried shallots. Serve.
Tip: Use a 1:1 ratio between milk and milk if you want gravy tawarc opor water that is not too fatty. Crushed red pepper that can be added in this recipe for spicy chicken opor.
Materials to Make Spicy Chicken Cooking:
* 500 g chicken, cut into pieces
* 100 g flour
* Oil for frying
Seasonings to Make Spicy Chicken Cooking:
* 7 red onions, puree
* 5 cloves garlic, crushed
* 9 units of red chilli, mashed
* 1 tablespoon lemon juice
* 2 tsp sugar
* 3 cm galangal, smashed
* 2 stalks lemongrass, crushed
* 1 tsp fine salt
How to cook spicy chicken:
1. Season the chicken pieces with salt and stir well. Roll over the flour until the surface of chicken covered with flour.
2. Heat oil and fry chicken pieces until cooked and golden browned. Remove and drain.
3. Heat 5 tablespoons oil in a skillet. Saute onion, garlic, red chilies, lemon grass, galangal, lime juice, sugar and salt until fragrant.
4. Enter the chicken pieces and cook, stirring, stirring until the spices permeate and mature. Lift. Pour into serving dish. Serve.
For 5 Serves
Tip: Chicken can be replaced with fish, shrimp or beef. Spicy dishes of this one was tempting. How to Make it simple and easily obtainable materials. Suitable as a side dish or a meal breaking the fast dawn.
* 500 g chicken, cut into pieces
* 100 g flour
* Oil for frying
Seasonings to Make Spicy Chicken Cooking:
* 7 red onions, puree
* 5 cloves garlic, crushed
* 9 units of red chilli, mashed
* 1 tablespoon lemon juice
* 2 tsp sugar
* 3 cm galangal, smashed
* 2 stalks lemongrass, crushed
* 1 tsp fine salt
How to cook spicy chicken:
1. Season the chicken pieces with salt and stir well. Roll over the flour until the surface of chicken covered with flour.
2. Heat oil and fry chicken pieces until cooked and golden browned. Remove and drain.
3. Heat 5 tablespoons oil in a skillet. Saute onion, garlic, red chilies, lemon grass, galangal, lime juice, sugar and salt until fragrant.
4. Enter the chicken pieces and cook, stirring, stirring until the spices permeate and mature. Lift. Pour into serving dish. Serve.
For 5 Serves
Tip: Chicken can be replaced with fish, shrimp or beef. Spicy dishes of this one was tempting. How to Make it simple and easily obtainable materials. Suitable as a side dish or a meal breaking the fast dawn.
How to Make Seed Salak:
* 600 g of yellow sweet potatoes, peeled, steamed, mashed
* 100 g wheat starch
* 1 tsp fine salt
* ½ teaspoon vanilla powder
* 2 drops yellow food coloring
* Mayonnaise:
* 100 g brown sugar, chopped fine
* 100 g sugar
* 1500 ml water
* 1 pandan leaves, cut into pieces
* ½ tsp fine salt
* 2 tbsp cornflour
* 3 cm cinnamon
Complement:
* 200 ml thick coconut milk
* 150 g piece fresh agar
How to Make a compote Seed Salak:
1. Seed Salak: Mix the sweet potatoes that have been mashed with flour, vanilla, food coloring and salt and stir well. Take a teaspoon of dough, bentul into the dots. Heat the water, boil beans until cooked and floating bark. Lift. Enter mature in cold water, drain.
2. Mayonnaise: Boil water, put sugar, brown sugar, cinnamon, pandan leaves potonga, starch solution and salt and stir well. Cook, stirring, stirring until boiling and cooked. Shortly before her appointment, enter salak seeds and stir well. Lift.
3. Presentation: Pour the sauce salak seed and its contents into a serving bowl. Add pieces of agar-agar and coconut milk. Serve warm.
For 6 portions
Tip: For variety of content, seed pieces of bark can be added to and fro, jackfruit or durian. Recommended breaking the fast with a sweet dish for energy recovery. One typical iftar snack is salak seeds. Taste is sweet with the scent of fragrant pandan. Additional pieces of gelatin as an ingredient to make the contents of this tajil rich in fiber
* 600 g of yellow sweet potatoes, peeled, steamed, mashed
* 100 g wheat starch
* 1 tsp fine salt
* ½ teaspoon vanilla powder
* 2 drops yellow food coloring
* Mayonnaise:
* 100 g brown sugar, chopped fine
* 100 g sugar
* 1500 ml water
* 1 pandan leaves, cut into pieces
* ½ tsp fine salt
* 2 tbsp cornflour
* 3 cm cinnamon
Complement:
* 200 ml thick coconut milk
* 150 g piece fresh agar
How to Make a compote Seed Salak:
1. Seed Salak: Mix the sweet potatoes that have been mashed with flour, vanilla, food coloring and salt and stir well. Take a teaspoon of dough, bentul into the dots. Heat the water, boil beans until cooked and floating bark. Lift. Enter mature in cold water, drain.
2. Mayonnaise: Boil water, put sugar, brown sugar, cinnamon, pandan leaves potonga, starch solution and salt and stir well. Cook, stirring, stirring until boiling and cooked. Shortly before her appointment, enter salak seeds and stir well. Lift.
3. Presentation: Pour the sauce salak seed and its contents into a serving bowl. Add pieces of agar-agar and coconut milk. Serve warm.
For 6 portions
Tip: For variety of content, seed pieces of bark can be added to and fro, jackfruit or durian. Recommended breaking the fast with a sweet dish for energy recovery. One typical iftar snack is salak seeds. Taste is sweet with the scent of fragrant pandan. Additional pieces of gelatin as an ingredient to make the contents of this tajil rich in fiber
Materials to make rendang padang:
* 1 ½ pounds lean beef, cut into 4 × 4 cm
* 2 lt coconut milk from 2 coconuts
Seasonings make rendang padang:
* 2 pieces of turmeric leaf, conclude
* 4 lime leaves
* 2 stalks lemon grass leaves, crushed
* 2 cm kandis acid / gelugur
Blend:
* 2 cm galangal
* 3 cm turmeric, roasted
* 2 cm ginger, roasted
* 100 g of red chilli
* 100 g red pepper curls
* 12 red onions
* 6 cloves garlic
* 5 grains hazelnut
* ½ tbsp coriander
* 1 tsp cumin, toasted
* ½ teaspoon nutmeg
* 2 tsp salt
How to make rendang padang:
1. Pour coconut milk in the pan, put turmeric leaf, kaffir lime leaves, lemongrass, tamarind, red onion slices and all spices. Mix well.
2. Cook the seasoned coconut milk while stirring occasionally for 20 minutes.
3. Enter a piece of meat, cook over medium heat until the coconut milk and oily to dry. Lift.
4. Pour in serving dish rendang. Serve.
5. Tip: Do not use coconut milk typically packaged as crumb rendang will not be formed. Use coconut milk from fresh coconut juice.
* 1 ½ pounds lean beef, cut into 4 × 4 cm
* 2 lt coconut milk from 2 coconuts
Seasonings make rendang padang:
* 2 pieces of turmeric leaf, conclude
* 4 lime leaves
* 2 stalks lemon grass leaves, crushed
* 2 cm kandis acid / gelugur
Blend:
* 2 cm galangal
* 3 cm turmeric, roasted
* 2 cm ginger, roasted
* 100 g of red chilli
* 100 g red pepper curls
* 12 red onions
* 6 cloves garlic
* 5 grains hazelnut
* ½ tbsp coriander
* 1 tsp cumin, toasted
* ½ teaspoon nutmeg
* 2 tsp salt
How to make rendang padang:
1. Pour coconut milk in the pan, put turmeric leaf, kaffir lime leaves, lemongrass, tamarind, red onion slices and all spices. Mix well.
2. Cook the seasoned coconut milk while stirring occasionally for 20 minutes.
3. Enter a piece of meat, cook over medium heat until the coconut milk and oily to dry. Lift.
4. Pour in serving dish rendang. Serve.
5. Tip: Do not use coconut milk typically packaged as crumb rendang will not be formed. Use coconut milk from fresh coconut juice.
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