Ayam ala richeese

Bahan-bahan 4 porsi 350 gr Ayam (aku pake 4 potong sayap) 10 SDM tepung serba guna Campurkan semuanya 8 SDM saus sambal 2 SDM saus tomat 2 SDM saus tiram 3 SDM cabai bubuk 2 SDT gula pasir 1/2 SDT garam 1 SDT merica bubuk (ladaku) Untuk menumis 2 siung bawang putih (haluskan) 1 SDM margarin Untuk marinasi 1/2 SDT ladaku 1/2 SDT garam 1 SDM kecap inggris (optional) Cara Membuat 1 Cuci bersih ayam, lalu marinasi dan tunggu selama 15 menit Foto langkah ke 1 dari resep Ayam Ala Richeese. 2 Campurkan semua saus, aduk hingga rata Foto langkah ke 2 dari resep Ayam Ala Richeese. Foto langkah ke 2 dari resep Ayam Ala Richeese. 3 Setelah marinasi selesai, siapkan tepung untuk melumuri ayam, 5 SDM campur dengan air (tekstur sedikit encer), dan 5 SDM tidak di campur dengan air Foto langkah ke 3 dari resep Ayam Ala Richeese. 4 Celupkan ayam ke tepung yang di campur air, lalu balurin dengan tepung kering sampai rata Foto langkah ke 4 dari resep Ayam Ala Richeese. Foto langkah ke 4 dari resep Ayam Ala Richeese. Foto langkah ke 4 dari resep Ayam Ala Richeese. 5 Goreng ayam sampai kecokelatan, angkat dan tiriskan Foto langkah ke 5 dari resep Ayam Ala Richeese. Foto langkah ke 5 dari resep Ayam Ala Richeese. 6 Lelehkan margarin dan tumis bawang putih sampai wangi Foto langkah ke 6 dari resep Ayam Ala Richeese. Foto langkah ke 6 dari resep Ayam Ala Richeese. 7 Masukkan saus tadi, aduk rata dan tunggu sampai meletup-letup Foto langkah ke 7 dari resep Ayam Ala Richeese. 8 Masukkan ayam yang sudah di goreng, aduk sampai rata. Foto langkah ke 8 dari resep Ayam Ala Richeese. 9 Angkat dan Ayam Ala Richeese siap dinikmati. Enjoyyy 😍😍 Foto langkah ke 9 dari resep Ayam Ala Richeese.

Sup Bakso

Bahan-bahan 5 bakso (potong sesuai selera) 2 buah wortel 1/4 kol (sesuai selera) 1 tomat 4 buncis 1 kentang Secukupnya seledri Secukupnya daun bawang Secukupnya air (3 gelas) Bumbu 2 siung bawang putih (cincang halus) 4 siung bawang merah (iris tipis dan goreng) 1 1/2 SDT lada Secukupnya garam 1 SDT gula Secukupnya kaldu jamur (optional) Kaldu Secukupnya ayam/tulang (optional) Secukupnya kaldu ayam bubuk (jika tidak ayam/tulang) Cara Membuat 1 (optional) buat kaldu dengan merebus ayam/tulang 2 Tumis bawang putih dengan minyak sampai wangi 3 Masukkan air/kaldu rebusan, bakso dan bahan sup, tunggu sampai mendidih 4 Bumbui dengan lada, gula, garam, kaldu jamur 5 Masukkan bawang merah yang sudah di goreng. Sup bakso siap dihidangkan 😍 Foto langkah ke 5 dari resep Sup Bakso.

Fried Rice Noodles

INGREDIENTS 450 gr fine rice vermicelli/noodles, soak in cold water until soft 150 gr cabbage, china cabbage or coy sum, cut in pieces 4 gloves garlic, chopped 3 pc spring onions, slice, separate between white & green parts 100 gr fresh beansprouts 1 pc egg 2 pc carrots, cut in julienne strip (optional) 1 tbsp fish sauce 1 tbsp light soya sauce (salty) 2 tbsp Indonesian sweet soya sauce / Kecap Manis 1 tsp ground black pepper 1 tsp sugar if necessary 1 tsp salt or to taste GARNISH cucumber, sliced fried onions or shallots sliced omelette INSTRUCTIONS Soak the rice vermicelli in cold water for about 15 minutes until soft. Let it soaked, it doesn't need to be drained. Soak the rice vermicelli Chop the garlic finely. Slice the spring onions, separate the white & green part. Keep aside. garlic Slice the china cabbage or coy sum or other vegetables you use. Put aside. china cabbage or coy sum Heat about 3 tbsp of oil to saute the garlic and sliced white spring onions until fragrant & smells good. smell good Smells good! garlic and sliced spring onion Add the cabbage and green spring onions. cabbage and green spring onions Cook until all vegetables just wilted. vegetables Adjust the stove into higher temperatur, add the soaked rice vermicelli. Take it out directly from the container (do not drain the rice vermicelli, so it still contains water). rice vermicelli Add the fish sauce, soya sauce and kecap manis. Wenn possible drop the sauce directly onto saucepan's surface, until you hear the pan make such a noise "choes" 🙂 kecap manis Add ground pepper, salt and sugar. Stir with special noodle spoon to preven broken noodle while stirring. Adjust the taste and add salt or kecap manis if necessary. add pepper Push the noodles/vermicelli at the edge of the pan, add the egg on the left free space and stir quickly to get it scrambled then carefully mix with the noodle. Make sure the rice vermicelli is well cooked. If required, add a little bit water and covered the pan and cook briefly until the rice vermicelly is done but not overcooked. add the egg Add the bean sprouts and cook just briefly. Remove from heat. bean sprouts Serve hot with sliced omelette, sliced cucumber and sprinkling with fried onions or whatever you are preferred.

Beef Rendang Recipe (How to make authentic Indonesian Rendang)

INGREDIENTS 1 kg beef, topside or silverside, diced about 3 cm on a side 2 stem lemon grass, bruished, cut into two pieces 1 pc fresh turmeric leaf (if any) 2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water 5 pc kaffir-lime leaves 2 l thick coconut milk 2 tsp salt or to taste SPICE FOR THE PASTE 250 g large red chillies, de-seeded, chopped 10 pc shallots, chopped 5 gloves garlic, chopped 25 g galangale, peeled and chopped 25 g ginger, peeled, chopped Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country. Rendang is one of the famous dish among 30 Indonesian Culinary Icons. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is NOTHING LIKE A CURRY. In Malay classical literacture, rendang is mentioned in Hikayat Amir Hamzah.(from year 1550). Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang. There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3-4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. (Source: Wikipedia). Anyway before I forget….thx and all credit goes to Filma, my friend as well as ex colleague who taught me first how to cook authentic rendang properly 😉 INSTRUCTIONS FOR BEEF RENDANG Put all ingredients for the paste in a blender or food processor. blend spices Add 50 ml coconut milk to help the blending process and blend until smooth. blend untill smooth Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters). Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix. Cook over medium-high heat until the coconut milk get boiled. cook over medium heat Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally. coconut milk becomes thicker Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang) tamarind water and salt If you like to eat it as rendang then continue cooking on low heat for about 30 minutes. continue cooking Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning) coconut milk is driven off Serve hot with rice and "Minangkabau Green Sambal". NOTE & TIPS Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended. I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic 🙂

How To Make Doger Ice

Ice Ingredients 1200 ml coconut milk. 300 grams of granulated sugar. Red food coloring rose. Sweetened condensed milk to taste. Hat Material 100 gram black sticky tape. (Already cooked) 100 gram cassava tape. White bread. (Cut into cubes). 200 grams of young coconut meat. (Scrape first). Chinese girlfriend. Jelly. How to Make Doger Ice 1. First prepare a frying pan then add 1200 ml coconut milk and 300 grams of granulated sugar, if you like it better you can add the sugar but if I think it's enough nasih ko, turn on a small flame and tend to stir during the try forgot to stir, the purpose of using low heat and continued stirring was unsuccessful, cooked until boiling. 2. If it is boiling, add red food coloring up, just add enough. if it has been cooked and given coloring into a container, the container can use a basin or large container. After that is chilled in the frizer until it freezes. After freezing and then dredged using ice scoops if you do not have can use a spoon to dredge it. Simple Doger Ice Recipe, Fresh and Sweet Taste Suitable served during Hot Weather Dredge the ice 3. After finished dredging, then add young coconut meat that has been dredged until evenly mixed. Then prepare a cup or glass for serving. then arrange the topping according to your taste from gelatin, Chinese girlfriend, white bread, black sticky rice tape, cassava tape. can also use other topings, just according to your taste. If all the steps above have been done. Ice Doger is ready to be served

KERUPUK PANGSIT

Ingredients : 500 grams of flour 4 tablespoons of sago / tapioca flour 2 tablespoons butter (thaw) 1 egg (when I run out😁) 1 bks royco chicken A little salt 1 teaspoon chilli powder / 8 chilli (can be skip, I would like it if I don't like it spicy) Sufficient warm water to knead 10 pieces of garlic 4 sliced ​​celery leaves (set aside the stems to be smoothed, skip skip) 1/2 teaspoon pepper 1 kg of cooking oil for frying I use tapioca flour for sprinkling on a dough container Steps : Blend the garlic and celery stems, set aside the na leaves to slice. Mix all ingredients except water in a large container for adon. Add water little by little until the kneading is smooth. Flatten the dough with a pasta maker / noodle machine, you can also use a bottle to the desired thickness. I used no.5 then cut it down again with no.6. Cut the dough that has been flattened according to taste. ☀I have an old type mill so it can be number 7, if there's a number that is number 8 even number 9, then I don't know what thickness is the same or not in any number, so it fits too. If in my mill, no.5 is the smallest slip, in no.6 is a thin mill, now 7 is really thin. So hopefully you understand the adjustment na😊 Heat oil and fry over medium heat so it doesn't burn easily. When you have begun to brown a little, lift and drain with a tissue / newspaper so that the oil will dry quickly. Eummm😚g need to buy dumpling crackers outside if you can make your own. Suitable for accompanying eating noodles😁

SOTO

Ingredients for the paste (rempah) 120g shallots 30g garlic 10g of ginger 2 lemon grass white part 2 inches galangal 2 inch tumeric 1 tsp coriander powder 1 tsp cumin powder 1 tsp white pepper Directions for the paste (rempah) Blend wet ingredients up to a min speed 10 until the mixture becomes a smooth paste Add oil to fry the rempah till fragrant If you are using TM31 like me, Cook water with the ingredients & chicken Add salt and fish sauce after the soup is done Remove the chicken and shred, then set aside Add the soup into the cooked rempah and cook You can add more water if you prefer more soup (but you may need to adjust the soup ingredients and rempah accordingly) Serving & Garnishing Ingredients 1 pack of fresh hokkien noodles (400g) (blanched) Some dried beehoon (soaked till soft, then blanched) 1 pack of fresh bean sprouts (blanched or briefly steamed while cooking soup in varoma steam dish, you would need to change the temperature to varoma while cooking the soup if you do this for a few minutes as you do not want the sprouts too soft and soggy) 3 eggs boiled (you can also steam whole eggs during the same time with your sprouts for about 10 min) Fish cake (optional) - steamed with sprouts or blanched Fried shallots (I usually air fry or oven bake with an oil spray over the chopped shallots) Sliced red chilli Chopped spring onion (roots can be added into the soup) Parsley (optional can omit if your family do not like the taste like mine) Directions for serving Place noodles into each serving bowl Add soup and garnish with shredded chicken, bean sprout, sliced fish cake, cut egg, chili spring onion, fried shallot, parsley etc

Risoles

Risoles a nice meal eaten in the late afternoon while drinking a cup of coffee or tea. Risoles usually contains potatoes or carrots and shredded chicken as well, but it also contains ground beef risoles. So it's all up to the tastes of the manufacturer, would be filled vegetables or meat. But certainly, does not relieve the famous risoles delicious, especially when eaten with pieces of green chili. Yummy ... chicken risoles recipe Well, for those of you who want to learn to make risoles here we provide a recipe how to make shredded chicken risoles contents are tasty and easy: The first one is done for sure first prepare the ingredients: 1 carrot, peeled and cut into small dice ¼ kg chicken, fried and shredded into small pieces 3 cloves garlic, peeled and finely chopped 3 shallots, peeled and finely chopped ½ cup of fresh milk 2 tablespoons flour, dissolved in ¼ cup water 1 tsp pepper, salt, and bouillon powder Then the ingredients for skin risoles: ½ kg of flour 3 btr egg 1 cup water (if less could be added) 5 tablespoons vegetable oil / cooking salt to taste Additional materials: flour and 1 egg panir. When all the ingredients are ready, let's practice how to create content risoles: Saute garlic and onion in margarine until fragrant, then enter the carrots and shredded chicken pieces. Enter the solution of the flour, and stir until blended. Add milk, salt, and pepper and bouillon powder, cook until the mixture thickens and mature. Remove and set aside. How to make skin: Break 3 eggs, beaten with a mixer. Add salt and milk. Then input the flour and turn off the mixer. Stir the batter with a spatula, add the cooking oil / vegetable oil. Prepare a teflon pan, heat over medium heat. Give smear of cooking oil, and make a thin omelette with dough skin was. Do it until all the dough is finished. Take a piece of fried skin, fill with a scoop of stuffing, then roll like egg rolls. Repeat until the entire skin and the contents discharged. Lastly, whisk 1 egg, flour prepared panir. Risoles roll into egg, then into flour panir, and fry in hot oil until brown, a little while to finalize. Risoles was ready to be served and eaten. Good luck

How To Make Bakso (Meat Ball)

This is the famous everday street food in Indonesia : Bakso. You will find it everywhere in the whole nation !! Once you taste it, you will never get enough!!. In Indonesia Bakso will be eaten anywhere, anyplace, anytime, starting from early morning as breakfast until midnight as a supper soup lol ;-) Hmmm....It tastes superb & delicious. I think it's hard to find any Indonesian who has never eaten Bakso once in a lifetime!! There is no top secret of making tasty & yummy Bakso, not require special trick nor a MSG!! Only one thing : Just add fried shallots to the daugh. I ensure you, the meatballs will taste simply delicious!! Important Tips: 1. Choose the good quality of beef which contains no fat & mince yourself at home. Do not buy minced beef which sold in supermarkets because this type of meat contains a lot of fat & the meatballs will be fallen apart when it boiled. 2. At the beginning of boiling process, prepare 1 pc at first, boil & wait until the meatball well cooked and floating on the water surface, then taste it. Adjust the seasoning, add salt or sugar if necessary & mix the whole dough once again. Try to boil once more, taste it and so on until the flavor suit to your taste, then you can form the rest of the meatballs and boil them all. It is important to follow this step because once you've got them boiled, but the meatballs taste bland, then you can not rework them back or reverse the process. In a short word, your meatballs will go to the trash bin for sure!! I'm telling you from my own experience :-(. 3. Be careful in choosing wonton wrapper. There are two kinds of wonton wrappers : For wonton soup and for fried wonton. If you use the wrong type, I guarantee you, within 2 hours, your fried wonton will be soft & limb eventually. (from personal experience as well ha ha ... what a pity me). So enough with this seminar of making Bakso. The rest...I wish you a happy cooking & Good Luck

HOW TO MAKE GADO GADO

Gado - gado is a one vegetarian food form indonesia. Gado - gado is a very delicious, because gado - gado has a very savory taste, delicious. gado - gado is that food should we try when we were in Indonesia if not try the gado - gado, it feels like we have not felt the pleasure of a typical Indonesian food. Indonesia has a lot of flavor in food is plentiful and delicious. delicious peanut sauce that makes gado - gado is to be special. Now we are heading to the material that we will prepare to make gado - gado. INGREDIENTS : 2 cup shredded cabbage 2 cup 1" cut long beans 1 bunch swamp cabbage cut up 2 cup beansprouts a few lettuce leaves 1 cucumber, sliced 1 cup cooked cubed soya bean cake 1 medium size boiled potato cubed 1 sliced hard-boiled egg 2 tablespoons fried onion shrimp crackers SAUCE : 1 cup fried peanut 1 clove garlic 1 teaspoon shrimp 2 red chillies 1 teaspoon brown sugar 1/2 teaspoon tamarind 1 lemon salt to taste water, depending on desired thickness UTENSILS : pot colander mortar and pestle serving dish PREPARATION : Boil separately the cabbage, long beans, swamp cabbage and beansprouts than put aside. Pound the fried peanut into a fine powder. Using the mortar and pestle, crush the garlic, shrimp paste, chillies, brown sugar, tamarind into a paste adding a little salt. Mix the peanut and the paste together and add the water to desired thickness. Squeeze the lemon into the sauce.

How to make sweet Martabak

Products needed:


Smart Cooker: Crust
Stirrer
- 1 big bowl

- Ingredients:
- 5 pcs small plates

- 8 tablespoons of sugar
- 400 gr Wheat Flour
- 1 tsp Baking Soda

- 500 cc of boiled water
- 1 tsp Salt
- 1 Vanilli sachet
- 2 eggs

- Grated cheese
- 1 tsp Baking Powder
- 2 tablespoons of butter
- Mesis

Add 400 grams of Wheat Flour, 5 tablespoons of Granulated Sugar, 1 teaspoon of Baking Soda, 1 teaspoon of Salt, and 1 Vanilla sachet into a Mixer Stick
Sweetened condensed milk


How to make:


Make sure the dough is thick and bubbly
Stir using a mixer with a speed of 1
Enter 350 cc of air slowly

After 30 minutes, put 2 eggs, 1 teaspoon of baking powder, and 150 cc of water into the mixer pan containing the mixture
Let stand and cover the mixture for 30 minutes
Beat the mixture using a mixer with a speed of 1 for 3 minutes

Function Pushbutton, select crust menu. Then adjust it to 30 minutes, then Start
Apply Innerpot Smart Cooker using butter
Make sure the Innerpot Smart Cooker is hot
Pour half of the mixture
Flatten the edges of the dough

Give toppings to taste
Sprinkle granulated sugar when the dough is seen removing the cavity
After removing the foam, close the Smart Cooker
Wait until cooked
Rub with butter

Sweet Martabak is ready to served

LEMPER AYAM (RICE ROLLS WITH CHICKEN FILLING)

INGREDIENTS : 

- 1 pound (500 grams) ketan* (glutinous rice) 

- 3 1/4 cups coconut milk 

- 1/2 teaspoon salt 

- 1/4 teaspoon pepper 

- 1 cup (250 grams) shredded cooked hicken 

- 2 tablespoons vegetable oil 

- 6 cloves garlic, minced 

- 1 medium onion, chopped 

- 2 teaspoons ground coriander 

- 1 teaspoon ground cumin 

- 1/2 teaspoon laos* 

- 1/2 teaspoon trasi* (dried shrimp paste) 

- squares of banana leaves** or aluminum foil 

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DIRECTIONS :

Soak rice overnight in water. Drain. Add 3 cups coconut milk and cook on low heat for 15 minutes or or until coconut milk has been asbsorbed and rice is well done.Season chicken with salt and pepper.Heat oil in a wok or large frying pan and fry the garlic and onion until onion is slightly brown. Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a wooden spoon. Add chicken and fry for 2 minutes. Add 1/4 cup coconut milk and simmer uncovered, on low heat until well cooked and quite dry. Check seasoning and add more salt and pepper if neccessary. Cool.

To make lemper: Take a large tablespoon of rice and flatten on a piece of banana leaf or aluminium foil till half inch (12 mm) thick. Put a large teaspoon of the filling in the middle. Roll up in the banana leaf and secure with a wooden toothpick. or roll in the foil to make a neat parcel. Continue the process. Heat in moderate (350ºF) oven for 15 minutes
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how to make bakmi bangka

Material:

* 1 kg of wet egg noodles / fresh, ready to buy

Topping:

* 150 g green cabbage, cut into 3 cm, boiled briefly
* 150 g of bean sprouts, cleaned

Chicken Stir-Fry:

* 2 tablespoons vegetable oil
* 1 / 2 teaspoon sesame oil
* 2 cloves garlic, minced
* 250 g chicken meat, cut into small
* 100 g mushroom, small pieces
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 1 tablespoon soy sauce
* 1 / 2 tsp pepper powder
* 1 teaspoon salt
* 150 ml water

Complement:

* Chicken broth
* Fried shallot
* Thinly sliced green onion

How to make:

* Boil enough water, boiled noodles to float. Remove and drain.
* Put a little vegetable oil or chicken oil and soy sauce in a bowl.
* Enter the hot noodles, stir to mix.

Chicken Stir-Fry:

* Saute garlic until fragrant.
* Add the chicken, stirring until stiff.
* Add mushrooms, stirring until wilted.
* Add spices and water. Cook until boiling and slightly dry. Lift.
* For the noodles into 5 parts.
* Give each bean sprouts, mustard greens, chicken stir-fry and sprinkle with fried shallots and sliced scallions.
* Serve hot with chicken broth.

For 5 people