Red Bean Soup

Want a delicious and tasty bean soup to your meal. Just follow the recipe red bean soup with chicken and the special blend of herbs. This soup is also popular in Manado and other regions.

Red Bean Recipe Ingredients:

1/4 teaspoon cornstarch
150 ml milk
1/2 leek
1/2 teaspoon celery
1/2 tablespoon butter
25 grams onion
75 g red beans
2 cloves garlic
75 grams of chicken
25 grams grated cheese
1/2 stalks celery
250 ml of water
Pepper to taste
Salt to taste

If you can bean soup:

The coarsely chopped onion, garlic, closed stalks celery, diced chicken breast
Hard Boiled and mashed red beans, dissolve the cornstarch in 1 tablespoon water, green onions, sliced, and chopped celery
Saute the onion and garlic, butter, and the delicious smell of use
Add water with herbs, celery, salt and pepper and cook until boiling
Add chicken and cook
Enter the red beans and kidney beans cooked soft, and cooking
Add the milk and cornstarch that has been dissolved and stir until smooth

Continue to cook until mixture boils and thickens, then remove from heat and serve. Should a pinch of green onions, grated cheese and celery served warm on top. Bean soup recipes for 2 people.

Sop Konro

Konro soup is cooking beef rib soup typical of Indonesia which comes from the tradition of the Bugis and Makassar. This soup is usually made ​​with beef or beef ribs. Cuisine berkuah blackish brown color is usually eaten with a small diamond that is cut into pieces first. This dark color comes from the fruit kluwek who was black. Marinade relatively "strong" result of use of coriander.

Konro originally cooked in a soup rich in spices, but now there are variations in dry-called "Konro burn" the beef ribs grilled with spices typical konro. Makassar cuisine, the soup konro is one of the main dish which is famous for kelezatnya. Traditional menu of culinary concoction that Mamiri anging City-based beef.

Not just any meat, but meat that is used only taken the ribs only. Chewy meat glue it tight at the end of the beef rib section.

After passing through the process boiled over a certain period, the texture became more tender meat. Make excellent malleability. With a chewy texture and a soft, straight off in one bite.

Meat attached to the rib segment was accompanied by savory broth that is not less tasty. Konro Broth is the concoction of meat cooking water. In the broth can shake the tongue

Roti Buaya

In addition to behavioral inspired crocodile, a symbol of loyalty embodied in a food-shaped bread that also has a special meaning. According to the Betawi people's belief, bread is also a symbol of economic stability. For the purpose, other than loyal to each other, the married couple also have a better future and can live well established. Therefore, no wonder if every time the wedding procession, the groom always carry a pair of large alligator bread, and a small alligator bread placed on top of bread crocodile symbolized as female crocodile. This reflects the groom's loyalty to the bride to have children and grandchildren. This tradition still continues to this day.

Unfortunately, the current crocodile bread is not easy to find in-store bakery. For that, for couples who are getting married should first message to the baker. And the price also varies depending on the size ordered, ie ranging from 50 thousand to hundreds of thousands of dollars. That has included a sense of bread, baskets, and complementary accessories. "Bread crocodile is the celebration cake, so not every day there. If you want to buy must be first message," said Joko, one of the cakes in the market traders weeks.

Indeed, for residents who already terbisa make bread, not too difficult to make bread this crocodile. Because, basically very simple ingredients, ie flour, sugar, margarine, salt, yeast, milk powder, eggs and dye. The entire material is mixed and stirred until blended and smooth, then shaped like a crocodile. Once the form then dioven / bake until cooked.

Sweet Acid gourami

Carp recipe Sweet Acid can make everyday dishes the family became more varied. Savory flavor carp cooked with sweet and sour sauce is typically very delicious recipe is perfect as an everyday family.

Moments family dinner will be felt much more special, so the menu is presented on the table. Guaranteed, all family members at home will commend your ingenuity while cooking.
How do I make it? here it is:

ingredients:
2 medium-size carp fish, clean the
1 teaspoon salt
1 whole lemon take the water
2 tbsp cornflour
Oil for frying

Sweet and sour sauce:
6 tablespoons tomato sauce
1 whole lemon, take the water
½ tsp sugar
½ tsp salt
½ teaspoon pepper
1 carrot, thinly sliced ​​lengthwise
1 piece of radish, grated
Flavoring to taste, if desired

How to Make:
- Cut the fish lengthwise, set aside the bones and head. Put salt, pepper, and lime juice. Roll the fish into starch, smooth.

- Heat oil, fry the fish mealy to dry, remove and drain. Fried fish bones and heads to dry. Remove from heat.

- Sauce: Combine tomato sauce, lime juice, sugar, pepper, salt, flavoring and stir well. Cook until carrots cooked. Remove from heat. Insert slices of carrot and grated radish.

- Set the bones and heads and fish, meat and fish above procedure. Sprinkle with sweet and sour sauce.

Kalasan Friedchicken

Kalasan is one of the districts in Sleman in Yogyakarta Special Region. It lies to the east of Yogyakarta between Prambanan and Adisucipto airport. Kalasan famous for fried chicken is very tasty. In addition, there are also ancient temples such as Temple and Temple Sari Kalasan. Kalasan fried chicken has a uniqueness that is cooked with coconut milk so as to have very good taste. Chicken of the type commonly referred to as local or chicken and cooked in their entirety. Kalasan fried chicken can be enjoyed in many places to eat in Indonesia as well as in various other states. If you are visiting Yogyakarta, should not forget to try to enjoy the fried chicken is cooked traditionally Kalasan by the author in Kalasan areas, especially near the Temple Sari. here's how to make it:
Ingredients:

1 chicken, cut into 4
100 cc of coconut water
¼ teaspoon baking soda
5 pieces of garlic, crushed
2 bay leaves
1 cm galangal, crushed
salt and brown sugar according to taste
cooking oil to taste

How to Make:

Boil chicken with coconut water and other materials so that the water was almost exhausted and the chicken is tender. Add water if necessary. Drain and let cool.
Fried chicken with lots of oil and heat until golden browned (not too dry). Remove from heat.
Spread remaining chicken stew thick sauce used to make it look shiny.
Serve with chicken fried sauce Kalasan

Sambal Chicken Fried Kalasan

Ingredients:

10 red chilies, seeded and boiled briefly
1 tomato, boiled
6 pieces of small red onion
50 cc of chicken broth
3 tsp palm sugar
½ tsp salt
3 tablespoons of oil glaze

How to Make:

Ulek / puree of red peppers, tomato and red onion.
Heat oil in a skillet over medium heat and stir in herbs that have been mashed, put sugar and salt.
Enter the chicken broth, cook over low heat until the oil out.
Remove and serve as a companion Kalasan Fried Chicken

Yummy Pizza

Pizza bread is a kind of round, flat baked in the oven and usually covered with tomato sauce and cheese with additional food to choose from.

Other types of materials can also be placed on a pizza, usually meats and sauces, such as salami and pepperoni, ham, bacon, fruits like pineapple and olives, vegetables such as chillies and peppers, and onions, mushrooms and others.

Regular sandwich bread is made as usual, but could be given extra flavor with butter, garlic, herbs, or sesame. Pizza is usually eaten while hot, but some are served cold, usually eaten for breakfast or a picnic.
As we all know, pizza is a by-the typical authentic Italian. The most typical is the bread / crust is generally thinner and more crispy. This time I want to make homemade pizza as much as possible close to the Italian pizza. Please try to

Basic Pizza Ingredients:

1 package (7 ounces) of GIST
1 / 2 tsp salt
1 / 2 tsp sugar
1 cup warm water
2 1 / 2 cup flour
2 tablespoons olive oil
2 tsp semolina or polenta


Material Variations Basic Pizza:

Wholemeal:
1 / 2 cups white flour
1 cup wholemeal flour


Basic Pizza cornmeal:

Use 2 cups of flour
1 / 2 cup polenta cornmeal


Pizza Sauce Ingredients:

1 tablespoon olive oil
1 onion sliced
2 cloves garlic, crushed
1 can (425 g) tomatoes peeled and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
1 tsp sugar, salt and pepper


How to Make Basic Pizza:

Combine yeast, sugar, salt and water in a bowl. plastic lid, place in a warm place for 10 minutes until frothy.
sift flour, add yeast mixture and stir so the dough.
Knead the dough for 5 minutes until elastic. to thick pizza base, spread into a circle 35 cm.
for the thin, for the second batter, spread so roundabout 35 cm.
Rub a baking sheet with oil, sprinkle with semolina / polenta. place on a baking sheet. fold the edge around the pizza base. put the top layer, and cook.


How to Make Pizza Sauce:

Saute onion over low heat 5 minutes add garlic,
Stir-fry 1 minute longer
Enter the tomatoes, sugar, other seasonings, cook until thick, add salt and pepper. chill.

Nasi Uduk

Uduk Rice is the name of a kind of food made ​​from raw material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. This food is then served with fried chips, fried tofu, egg omelet / fried eggs that have been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce from. These foods are usually more often sold in the morning for breakfast and evening to eat malam.Pada night, usually rice uduk pecel catfish sold in the shop, that shop that sells rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried, and others.

Among the eminent citizens of Jakarta uduk rice, one of which it is legendary hawkers who have decades of "entrenched" in kawasanPondok Pumpkin. Who is not familiar with Ani mak uduk rice at Jalan Pinang overhang the morning open it? UsahaMak Ani, now continued by his brothers.

Ani Rice uduk Mak really is not much different with rice uduk in general. Savory rice, all cooked separately because grain with coconut milk, and very tasty. Sauces at least two kinds, namely-sambal chili onions and peanut sauce. Uduk also characterized by fragrant rice, so the audience really feels the sensation of pol. Fragrant aroma, sweet savory flavor.

Rendang

Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Typical cuisine from West Sumatra, Indonesia is very popular in all societies whether in Indonesia itself or abroad.
In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
Rendang has a respectable position in the culture of Minangkabau society. Rendang has its own philosophy for the people of West Sumatra Minang of deliberation.
There are two kinds of rendang rendang: dried and wet. Normally dry rendang can be kept for three to four months, and is used for ceremonial occasions or guests of honor. Wet rendang, also known as kalio can be found throughout the Padang Restaurant, and can only survive within a month. Rendang is favored by the people especially the lovers of Indonesian cuisine lovers of the desert. Home cooking is very popular field in jakarta. many can be found on the curb this restaurant. and is no stranger to the Indonesian people will taste this dish.

Catfish Pecel From Indonesia

Catfish pecel in Indonesia is the name of a food made from catfish. Usually the question is the dry-fried catfish with oil and then served with tomato sauce and fresh vegetables. Usually consists of fresh vegetables basil, cabbage, cucumbers and beans.

Catfish pecel is an inexpensive and festive food. This food is very popular on the island of Java as an alternative to chicken dishes, especially chicken and generosity fry.Ease price of fish, became one of the attractions catfish among the general public. Catfish can be processed into various food menu, but the menu's most popular catfish is a catfish pecel menu. Here's how to make it:

Ingredients:

4 tail catfish

Refined oil for fry seasoning:

1 tbsp coriander

1 clove garlic

2 cm turmeric

½ tablespoon of salt

fresh vegetables:

2 tomatoes, cut 4

1 cucumber, sliced ​​oblique

6 shoots of basil leaves, take a leaf

8 sheets leaf Poh-Pohan

How to make:

1. Clean the catfish, divide the stomach, and remove the entrails and gills. Wash the fish until they are clean and not slimy anymore.

2. Stir catfish with fine spices. Leave it for ½ hour to allow the flavors to infuse.

3. Heat the cooking oil that much in a skillet, cook catfish, fried over medium heat until slightly dry and cooked, remove from heat.

4. Serve catfish as a side dish of white rice or rice with a complementary chili paste and fresh vegetables.

Pecel sauce Catfish:

5 pieces of red pepper, fried

10 pieces of cayenne pepper, fried

2 tomatoes, fried

4 cloves garlic, fried

2 spring onions, fried

4 pieces of pecans, fried

1 teaspoon lemon juice / juice

1 teaspoon salt

Mix all sauce ingredients in a mortar, mash with a pestle and mortar until smooth.

Complementary fresh vegetables:

Cucumber, basil leaves, tomatoes

Good luck

Chicken Grilled Honey

Want to try something different from previous chicken menu, maybe this honey roasted chicken recipes can add to your diet list, interested and want to try it. please refer to this recipe

Ingredients

2 tablespoons cooking oil

1 chicken, cut into 10 parts

4 tablespoons honey

2 tablespoons soy sauce

100 ml thick coconut milk

salt and pepper to taste

Spices

7 grains of red onion

5 cloves garlic

2 cm turmeric

2 cm ginger

5 pieces of red chili

How to make

Heat oil, saute ground spices until fragrant. Add chicken, stirring until it changes color.

Enter the honey, soy sauce, coconut milk, salt, and pepper, and cook until flavors mingle. Remove from heat.

Place chicken on a baking sheet that has been smeared with margarine. Bake in the oven with a temperature of 180 º C for 20 minutes or until browned.

Remove and serve.

Results: 10 servings