South Indian chicken curry

Ingredients :

    3 green finger chillies, roughly chopped
    ½ tsp turmeric
    ½ tsp ground coriander
    ¼ tsp ground cinnamon
    2 tsp root ginger, peeled and finely grated
    4 garlic cloves, roughly chopped
    1/2 tsp salt
    10 shallots, topped, tailed and cut in half
    4 tbsp sunflower oil
    6-10 curry leaves
    2-4 cloves
    500 g boneless and skinless chicken breasts, cut into 4cm pieces
    200 ml coconut milk
    Plain basmati rice, to serve

Method :
1. In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.

2. In a bowl, combine the chicken and the spice paste so all the chicken pieces are coated, allow to marinade for 20 minutes or longer if possible.

3. Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for 1 minute. Add the chicken and fry for 5 minutes until the spices become fragrant. Leave the remaining paste in the bowl for later.

4. Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.

5. Pour over the chicken and mix well. Simmer for 5-7 minutes, or until the chicken is cooked through. Serve hot with plain basmati rice.

Recipe bacem Tempe, Tofu and Chicken

Bacem Tempe, Tofu and Chicken is a complement of Vegetable Bobor menu. Typically used are chicken heads, but if you do not like it, you can replace it with chicken thighs or breasts.
Recipe Ingredients bacem Tempe, Tofu and Chicken:

    200 gr out
    200 gr tempe
    3 pieces of chicken thigh / 6 pieces of chicken heads
    cooking oil to taste
Recipe Seasoning bacem Tempe, Tofu and Chicken:

    5 pieces of red onion, thinly sliced
    2 cloves garlic (crushed)
    1 teaspoon coriander
    1 tablespoon sugar Java
    2 bay leaves
    1 vertebra finger galangal, crushed
How to Make bacem Tempe, Tofu and Chicken:

    Boil tofu, tempe, thighs / cock head with enough water until submerged.
    Put all the spices into the stew tofu, tempeh, thighs / cock head. Cook until done and water dries. Lift.
    Fried tofu, tempeh and legs / heads of chicken in hot oil until cooked and plenty.
    Remove and serve.
For 5 servings

Jogjakarta palace cuisine transcribe from inforesep

Lontong Ketupat and Rice Recipe

Lontong and Ketupat can presented with curry or curried goat, chicken, etc.. In Central Java versions are called tepo rice rice cake (wrapped in banana leaves rather elongated pyramid-shaped). While in Sulawesi, skin diamond made ​​from pandanus leaves. Skin diamond / rice cake can be replaced with cotton fabric sewn / stitch together (after the color of ripe rice remained white, or use a special tin tube ready to buy).

Recipe Ingredients Lontong Ketupat and Rice:

• 500 rice, washed and drained
• Approximately 8 pieces diamond skin is the magnitude
• About 8 pieces of banana leaf stone (banana kluthuk), width 30 cm, height 30 cm

How to Make :

1. Rhombus: fill 1/3 of the skin ketupat with rice, governance in a saucepan, pour water to cover. Simmer 3-4 hours until cooked, remove and flush with cold boiled water so skin diamond remains clean, drain, and chill. Add hot water whenever water boiler is running out.
2. Lontong: 2 sec dip each banana leaves in boiling water to be slightly wilted and not easily broken, drain. Roll up each leaf, the dark green on the inside, with a diameter of 3 cm, hook one end. Fill 1/2 part rolls with rice, hook the other side. Set in a saucepan, pour water until soaked, boiled with boiling diamond. 
3. After mature, warm, upright or lean to leak, cold, and hard.

Tips: To shorten the time, the rice can be cooked medium rare (Diaron) and insert into skin diamond / rice cake as much as 2/3 parts, boiled for 2 hours.

This is the traditional cuisine of Central Java in the inforesep.com

Spiced Toffee apple cake recipe

1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
2. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
3. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake - you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
4. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

PER SERVING

327 kcalories, protein 5g, carbohydrate 42g, fat 17 g, saturated fat 10g, fibre 2g, sugar 27g, salt 0.53 g 

Recipe from bbcgoodfood

Padang is Rendang recipe

There are many types of rendang recipes, including beef rendang, chicken rendang, rendang lungs and so on. How to make it can be said pretty much the same, just adjust the ingredients meat used alone. Here is a recipe ingredient rendang Padang lungs and how to make it.

Ingredients Rendang Padang Lung:

     1 kilogram of lung
     4 pieces of coconut, coconut milk made
     150 grams of ground red pepper
     5 cloves of garlic
     6 spring onions
     1 vertebra finger galangal
     1 vertebra finger ginger
     salt to taste
     2 turmeric leaves
     6 pieces of orange leaves
     1 stalk lemongrass, crushed in

How to Make Lung Rendang Padang:

     Prepare all ingredients.
     Blend the spices except leaves.
     Boil stiff lung origin (so easy to cut) and cut a little thinner (thicker than jerky)
     Boil coconut milk, herbs, leaves, lemongrass and then enter the lungs.
     Stir and let your lungs until half cooked. After that lift lung was half cooked, set aside
     Cook the coconut milk and spices was to remove the oil seasoning.
     Lift the oil.
     The rest of the herbs in dried convey colored dark brown and dry (take care not to burn the stirring-mix)
     Meanwhile, a half-baked fries lung had with the oil obtained from the herbs until done.
     Then together oil, pulmonary input into the dried herbs.
     Remove and serve.
Copy From Resep Masakan Indonesia

Tofu Recipes Mix of East Java

Tofu Recipes Mix of East Java, Who does not know know of it? Recipes East Java, especially Surabaya and Lamongan city very tempting. Make it not too difficult, almost similar to the typical way of making rice cake kikil Surabaya. For those of you who are interested, please try this recipe out at home following intervention.

Know Material Mix:
Know, 4 pieces, season salt, fried Small size shrimp crackers, 100 grams, fried Leaf lettuce, 6 pieces, cut into rough Yellow noodles / egg noodles, 100 grams Sprouts, 100 grams, boiled briefly
Tofu Soup Mix
Ingredients:
Meat / brisket, 500 grams Water,
1500 ml Pepper, 1 teaspoon
Garlic, 3 cloves, crushed
Roasted cumin, 1 teaspoon, crushed
Roasted coriander, 1/2 teaspoon, puree
Turmeric, 1 vertebra finger, mashed
Powder, 1/2 knuckles, puree
Kaffir lime leaves, 2 pieces
Green onion, 2 stalks, thinly sliced, sautéed
Salt, to taste
Cooking oil, 2 tablespoons

Know Lento Mix Ingredients:

Cassava, 300 grams, peeled and grated
Green onion, 2 stalks, thinly sliced
Roasted cumin, 1 teaspoon
Roasted 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

Mix the sauce ingredients Petis Know:

Cayenne pepper, 12 pieces, boiled
Red pepper, 3 pieces, boiled
Salt, to taste
Petis shrimp, 3 tablespoons
Hot water, 2 tablespoons
Lemon juice, 2 tablespoons

Know How to Make Mixed:

Gravy: Heat oil, saute 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 put back into the broth. Enter a stir spices, scallions and salt, bring to a boil. Lift.

Lento: Puree all ingredients except cassava, green onions and cooking oil (for flavor). Mix the spices in the grated cassava and scallions. Stir well, flat round shape. Heat oil and fry until cooked, remove from heat.

Arrange in a serving dish, chunks of tofu, lento, lettuce and sprouts. Pour the meat sauce to taste. Serve with chilli pastes and crackers.

Mixed Know Tips:

If you avoid fat, just use the meat tenderloin.
Use the pressure cooker to be practical when tenderizing meat.
Petis sauce: Puree all the chili, mixed with other ingredients until blended
Copy From Resep masakan Indonesia

Lawar chicken From Bali Indonesia

Ingredients:

     3 cup green beans, cut into ½ cm size, hard-boiled.
     ½ cup shredded coconut, toasted.
     Garlic, peeled, sliced​​, then fried.
     6-8 spring onions, peeled, sliced ​​fried.
     2 whole red chilli, seeded, cut oblique.
     4-6 grains of Java chili, sliced​​.
     3 tsp minced chilli flakes.
     Chicken broth 2 tablespoons seasoning.
     Fried onions to taste for garnish

Dressing Ingredients:

     250 grams boneless chicken, sliced ​​into small pieces
     Chicken broth 2 tablespoons seasoning.
     1 teaspoon lemon water.
     1 tsp salt.
     ½ tsp black pepper, puree.
     Banana leaves for wrapping

How to Make:
1. Combine beans, coconut, onion, garlic, chilli and season chicken broth in a bowl. Toss well.
2. For the dressing mix the slices (shredded) 2  chicken with chicken broth. Toss well to form a kind of dough. After that, place the dough lengthwise on a banana leaf, and roll up solid.
3. Steam the rolls last for 20 minutes.
4. Remove the aluminum foil and banana leaves. Ruffled chicken with a fork.
5. Combine chicken with chickpea stew. Add salt and lime juice.
6. Garnish with crispy fried onions

CHICKEN Taliwang

Ingredients:
1 whole free-range chicken
100 ml vegetable oil
1 orange juice, take the water

Seasonings, puree :
14 dried red chilies 

12 grains of red onion

8 cloves of garlic
100 g red tomatoes
2 tsp shrimp paste fried
5 cm kencur
25 g sugar Java
2 tsp salt

 

How to make :
1. Cut the chicken from the center of the chest up towards the neck. Turn the chicken and press it open.
2. Heat oil, saute ground spices until fragrant and cooked. Lift.
3. Sprinkle lemon juice and stir well.
4. Marinate chicken with seasoning until blended.
5. Place on a flat baking sheet, bake in a hot oven 180 C for 1 hour until cooked. Flip-turning and basting occasionally seasoning. Lift.
6. Grilled chicken over charcoal embers until slightly dry.
7. Lift.

Copy From Siswa.univpancasila.

Make your favourite takeaway, seasonal apples and a giant cookie

Forget ringing your local takeaway tonight - it's easier than you think to make all your favourites at home. Try an easy chicken biryani, cook up some perfect fried chicken or go for tangy sweet and sour Sichuan prawns. Don't pick up the telephone, just make your own!   Best takeaway recipes   Curry ideas
	All your fave Chinese recipes including crispy duck and egg fried rice. You'll never need to visit the takeaway again.   Chinese recipes						Make the most of seasonal apples, from Eric Lanlard's apple pie recipe to Rachel Allen's spicy apple chutney.   Apple recipes
	Everyone?s favourite pud, whether it?s classic New York or cheeky Tia Maria - try out this cheesecake recipe collection.   Cheesecake recipes						Catch up on the Hairy Bikers' ultimate American food and music fest every night next week at 9pm.   See the recipes
Anchovy ice cream, anyone? Tell us about the weirdest flavour you've ever had...			Crunchy on the outside, gooey on the inside - make an extra big biscuit!						Try Rachel Allen's dairy-free sticky crumble cake for a teatime treat.
Read our blog			Giant cookie recipe						Blueberry cake

CHEESY POTATOES AND HAM

I first tasted Cheesy Potatoes and Ham at the Honey Baked Ham store last month. We always buy our Christmas ham at this store. I know it is expensive but it is well-worth it in my opinion. Every Christmas season, they give out samples of all the side dishes and desserts and this dish was one of them.

 I loved it but I don't want to buy it and spend more so I decided to look online for a similar recipe and found this. I followed the recipe the first time and found it a little dry for my preference so I made more gravy the second time I cooked this and it was perfect.

I highly recommend this potato casserole if you are tired of the usual mashed, scalloped or roasted potatoes to accompany your entree. 

1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour 1 tsp. salt
1/2 tsp. pepper
1 1/2 cups milk
2 cups shredded cheese
1/2 lb ham, diced
6 cups diced cooked potatoes

1/4 cup fresh parsley, chopped (optional) 

Preheat oven to 350. Begin by chopping the onion and parsley and cubing the potatoes. Saute the onion in butter until it is tender but not browned. Blend in the flour, salt, and pepper. Cook for a few minutes to get rid of the raw flour taste. Now gradually add the milk. 

Cook, stirring constantly until the mixture is thickened. Add 1 1/2 cups of the cheese and stir until melted. Add the ham, potatoes and parsley. Stir well to combine, being careful not to break up the potatoes too much. Pour the mixture into a greased baking dish. Top with the remaining cheese. Bake at 350 for 30 minutes

RECIPES TAOTO (WEST JAVA)

IGRENDIENTS :

* 1000 ml broth
* 300 grams of beef brisket
* 1 stalk lemongrass
* 1 tbsp taoco
* 1 cairn fried onions
* 1 tablespoon celery, finely chopped
* 4 eggs boiled
* 1 tablespoon soy sauce
* Salt and sugar to taste
* Fried chips
* 2 tablespoons oil for sauteing
 
SEASON SMOOTH:
* 5 pieces of red chilli
* 1 teaspoon whole peppercorns
* 1 teaspoon minced ginger
* 4 cloves garlic
* 8 grains of red onion
 
HOW TO MAKE TAOTO:
1. Boil until tender brisket. Remove the meat and cuting.
2. Tunis smooth flavor with lemongrass until harurn Add taoco. Stir until cooked.
3. Pour broth with chunks. Boil again with celery. Stamp salt, sugar, and soy sauce. Pick up after the flavors mingle.
4. Pieces of egg in a bowl, pour the sauce and meat. Sprinkle with fried onions and fried chips.

For = 5 servings
Copy From Hobi Masak 

Recipe Tekwan Palembang

IGRENDIENTS :

2 tablespoons margarine
15 g oyster mushrooms, then cut into pieces makers
25 gr tuberose flower, then cut into pieces makers
125 grams of yam, cut into matchsticks
25 gr glass noodles, soaked and cut into pieces
1 tablespoon celery, diced
1/2 tsp vinegar
5 tablespoons fried onions
2000 ml of water

SEASON SMOOTH :
cloves of garlic
1/2 teaspoon pepper
4 tsp salt
1 tsp sugar

IGRENDIENTS sphere tekwan:
250 grams of meat shrimp, peeled, take the skin to the broth
 1 egg white
3/4 tsp salt
1/4 tsp sugar
1/8 teaspoon pepper
1 tbsp cornflour

HOW TO MAKE tekwan:
1. Rounded tekwan: shrimp blender until smooth, stir chopped shrimp, egg white, starch, salt, sugar, and pepper, set aside.
2. Boil water and peel shrimp to boiling, strain, discard the skin. Round dough and insert into the broth. After the float, turn off the broth, remove tekwan sphere.
3. Saute the spices until fragrant, put tekwan sphere, yam, tuberose flower, glass noodles and mushrooms. Stir
4. Pour in the broth plainly add the chopped celery and vinegar, bring to a boil.
5. Serve hot with a sprinkling of fried onions

For = 5 servings
Copy From Hobi Masak 

CHICKEN Kremes (CENTRAL JAVA)

INGREDIENTS:
* 1 whole chicken (weighing about 700 grams)
* 500 ml of water
* 5 tablespoons tapioca starch
* 1 egg
* 2 bay leaves Spices that are:
* 1 tablespoon sliced ​​garlic
* 1 tablespoon sliced ​​red onion
* 1/2 teaspoon coriander
* 5 grains hazelnut
* 1 tsp sliced ​​ginger
* 1 tsp turmeric slices
* 1 tsp sliced ​​

INGREDIENTS sauce :
* 2 tablespoons sliced ​​red onion
* 5 pieces of red chilli
* 50 ounces of tomato
* 1 tsp shrimp paste
* 1/2 teaspoon salt
* 2 tablespoons oil for sauteing

INGREDIENTS vegetables:
* Cucumbers
* Tomatoes
* Leaves a salad

HOW TO MAKE CHICKEN Kremes:
1. Ungkep chicken in one piece with the spice section stengah crushed, bay leaves and 500 ml of water, if necessary, to use pressure cooker
2. Once soft, remove and fry
3. Remaining seasoning plus tapioca starch and stir eggs, fried with chicken until cooked, lift
4. Serve with samba 'and vegetables veggies
5. Sauce: Sauté all ingredients with oil samba 'unless salts, lift, and refined, Add salt and stir well. To:

5 servings (1 serving = 190 calories)
Copy From Hobi Masak