Beef Curry Javanese Style - Daging Kare Jawa

Beef Curry Javanese Style - Daging Kare Jawa

Ingredients:

• 250 grams of beef rump, cut into dice 2"
• 150 grams bean curd, cut into dice 2"
• 3 pieces of cabbage, sliced
• 5 green chilies, cut into julienne
• 4 stems onions, cut into julienne
• 50 grams rice vermicelli, soak in hot water
• 2 each curry leaves
• 300 ml coconut milk

Refined:

• 2 pieces of red chili pepper
• � teaspoon shrimp paste
• 3 pieces red onion
• 1 � tsp coriander powder
• � tsp cumin
• 60 grams hazelnut
• 3 cm turmeric
• 3 cm galanagal
• 3 cm ginger
• 2 tbsp tamarind water
• salt to taste

Cooking methods:

1. First braise meat until tender and then cut into pieces. Set aside.
2. Smooth flavor in stir-fry until fragrant and add water into the meat.
3. Bring to a boil. Then add the meat, bean curd green chillies.
4. Stir well and simmer over medium heat. When meat is tender, pour the
5. coconut milk and stir again until start ro boil. Then add the cabbage, 
6. Vermicelli and green onions. Mix well and remove from heat.

Sliced Beef in Sweet Sauce - Daging Iris Manis

Recipe of Sliced Beef in Sweet Sauce - Daging Iris Manis

Ingredients:

• 300 grams of meat top side, thinly sliced
• 5 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cooking oil
• 1 tablespoon honey
• 1 teaspoon salt and 1 teaspoon pepper
• 1 tablespoon white sesame seeds
• 3 cloves garlic, minced
• 1 onion, sliced

Cooking method:

1. Mix soy sauce with sesame oil, cooking oil, honey, salt, pepper and garlic, stir well, put slices of meat, marinate and let stand for 30 minutes.
2. Heat a frying pan and add meat marination into pan, when it becomes medium cook, add onions and cook until the meat tender, remove from heat.

Serve steamed rice or noodles and other accompaniments.

Chicken with Sour and Spicy Sauce

Chicken with Sour and Spicy Sauce just an optional recipe, you can substitute the chicken with other main courses such beef, snapper, seafood etc. Sweet and sour and spicy dish is common in Asian country like China, Thai and Indonesia. Even, spicy, in this case chili may give strength to the body, according to those people. Having meal without chili its like no power, some will say that.

Sweet in the sauce can be obtained from various sources of fruits and vegetables like pineapple, mango, tomato and many more acid and spicy mostly obtained from chillies.

Ingredients:

• 1 whole chicken, cut into 8
• 5 cm galangal, smashed
• 2 lime fruit, squeeze take the juice
• 4 leeks, sliced

Refined ingredients:

• 8 each red chilies
• 10 each shallots
• 1 � tablespoons salt

Cooking method:

1. Marinate chicken with ground spices, green onion and ginger. Cook
2. covered in a saucepan with a little water in (medium heat) until cooked.
3. Add water and cook a little longer if necessary.
4. Remove from heat, add lemon just before serving. Chicken with sour and
5. spicy sauce can be serve with steamed rice or noodles and other dishes.

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Stir-fry Salmon and Broccoli

Stir-fry Salmon and Broccoli Recipe.
Ingredients:

• 125 gm Salmon, cut into strips
• 125 gm Broccoli florets
• 1 each garlic clove, crushed and chopped
• 1 Red pepper, thinly sliced
• 1/2 Red chili, thinly sliced
• 2 each Spring onion, cut julienne
• 1 tsp Fish sauce
• 2 tsp Soy sauce
• 2 tsp sesame oil

Cooking method:

1. Heat the oil in wok or large frying pan, add garlic, pepper and red chili.
2. Cook for 1-2 minutes or aroma comes out, add broccoli florets and spring onion.
3. Add salmon, cook until salmon cook and season with sauces, pepper and salt.
4. Remove from heat, serve with hot steamed rice or noodles.

Shrimp Fried Noodle Recipes

Create a dish of vermicelli ingredient is not difficult unless you don�t know how to make lol... Talking about vermicelli noodles, this time I wanted to share the recipe shrimp fried rice noodles.

Ingredients:

• Ready to cook vermicelli 500 gm
• 100 gm prawns, peeled, leaving tails
• 1 tablespoon garlic, finely chopped
• 60 gm green cabbage, cut into 2 cm
• 2 tablespoons cooking oil
• 1 tbsp oyster sauce
• Salt and pepper to taste.

How to cook:

1. Heat the oil, use a medium-size skillet. After the hot oil, saut� garlic until fragrant and then followed the same shrimp, and cook briefly.
2. Enter mustard greens, rice noodles stir so as not to burn, put a little water if needed.
3. Add soy sauce, oyster sauce and season with salt and pepper.
4. Taste and remove the pan.

Serve hot

Chicken and Shrimp Fried Rice

Recipe for Chicken and Shrimp Fried Rice

Ingredients: 1 cup cooked rice, 6 medium shrimp [peeled], 100 gm chicken breast, 1 small bowl of bean sprouts, 2 eggs, 1 med onion, 1 chili [seedless], 4 tablespoons cooking oil, salt, soy sauce, to taste

How to Make / Cooking procedure:

• Peel Shrimp, scratch his back and dispose of feces, then salted slightly
• Cut Chicken breast into pieces and also a little salted.
• Dice Onions and chopped red pepper.
• Heat oil over the frying pan (skillet) to taste. When it is hot add the beaten eggs with a little salt into it. Stir, stir until grainy, then lift

After that, put chicken cut into pieces and shrimp into hot oil until it has been more ripe trial lift Add the cooking oil in a skillet and continue to heat. After the hot insert onions, stir briefly and then add the rice continues to be followed by all the spices. Stir until combined and the rice became visible already hot, just give a little soy sauce continue to stir again. Combine all ingredients, then remove and serve.

Chicken and Shrimp Fried Rice is best serve during dinner time.

Sweet and Sour Fish Snapper

Ingredients: 300 gr snapper fillet, cut into 3 cm dice, 50 g starch, 1 egg, beaten, 2 tablespoons lime juice, pepper and salt to taste, cooking oil

For Sweet Sour Sauce: 1 red chili, seeded and thinly sliced, 1 clove garlic, 3 cm ginger, 50 ml tomato sauce, 100 ml water, 1 tbsp cornflour, 1 tbsp vinegar, 1 teaspoon sugar, salt and pepper to taste

How to make: Marinate fish fillet with salt, pepper and lemon juice. Let stand for about half an hour. Mix the beaten egg and starch and water lightly to moderately thick, bubuhi little salt. Heat oil in a skillet to fry a lot of medium-high heat. Dip the fish one by one into the batter of flour and fry until golden brown. Remove, drain and serve with sweet and sour sauce.

Make the sauce: Fine grind, chili, onion and ginger. Mix with tomato sauce, water, vinegar, sugar, and salt and simmer over low heat. Mix the cornflour with a little water and enter into the sauce until thick. Add seasonings.

Fried Poh Noodles with Tofu and Fish Balls

I know what I going to cook today. Obviously, there is no ready food today � but I saw the noodle Poh [a kind of instant noodles and flat shape rather wide] than a just take it and cook. Before I cook, I want to ask you, who can not cook the noodles? Cooking instant noodle is very easy; just follow the instruction on the package.

Actually if you want, you just boil the noodle and mix with the seasoning. But for me I just want to put and a bit different cooking to get more flavor.

Ingredients:

• 1 packet of instant fried noodles, taste-free brand
• 5 each Fish meatball
• 1 white beans tofu
• 2 spring onions, sliced
• 2 tablespoons corned beef [optional]

Cooking Method:

1. Bring water to boil in sauce pan or medium skillet.
2. Remove noodle from the package, meat ball and tofu drop into this boiling water, let it cook after 2 minutes. Don�t ever cooked.
3. Heat the cooking oil, saute onion until transparent, put all the ingredients and mix well.
4. Remove from heat; serve in large bowl or dinner plate.

Garnish with corned beef and green onion [optional]

Lamb Chop Fried Rice

I can not express in words how appetizing Lamb Chop Fried Rice is. Today I feel like eating lamb chop. But how lamb chop to be cooked? So, for fast and easy cooking I make fried rice with lamb chop using saute pan! But the taste is unbelievable! Yummy... Here are the recipe for you.

Ingredients:

• 2 cups cooked rice, room temperature
• 200g boneless lamb chop, slice, cut into 1 / 4 inches
• 1 tablespoon garlic, chopped
• 1 tablespoon chili paste
• 30g red onion, sliced
• 1 / 2 each ripe tomato
• 2 tablespoon fresh basil leave, Roughly chopped
• 2 each eggs
• 2 tablespoon cooking oil
• 1 tablespoon soy sauce
• 2 tablespoon oyster sauce
• salt and pepper to taste

Cooking Method:

1. Prepare all the ingredients.
2. Heat the oil over the saute pan until very hot, oil indications smoke just starting out
3. Add onion, garlic chili, basil tomatoes, slow and eggs, continue saute for about 1 minute.
4. Add rice and sauces, continue cooking with high flame, but not burn until the ingredients mix well with rice. Correct seasoning with salt and pepper.
5. Remove from heat and serve immediately.

Serving for 2 persons

Barbeque Grilled Lemon Chicken

This is food that I liked best. Grill items are always suitable for all occasion. This meal is suitable when presented in the open space like the beach, hills, and lakeside and outside the house or garden party. To cook Barbeque Grill Grilled Lemon Chicken, you have to cook chicken first and cooked chicken can be stored up to two days before the grilling. Here is the recipe!

Ingredients:

• 1 each whole chicken, cut into quarter
• 3 cm cinnamon stick
• 3 pieces of clove
• 3 each of lemon or lime leaves
• 1 � tablespoon turmeric
• 800 ml coconut milk
• 3 tablespoons cooking oil

Ingredient to blend:

• 4 each red chili, seedless
• 3 each cloves garlic
• 4 each shallots
• 3 each candle nut
• � teaspoon whole peppercorns
• 1 tsp coriander
• � tsp aniseed
• � tsp cumin
• 2 cm ginger
• 3 cm fresh turmeric

Cooking method:

1. Heat oil in saut� pan and add cinnamon, clove, lime leaves, turmeric leaves and lemongrass, cook until done. Pour the blend ingredient saut� until continue cooking until good aroma comes out.
2. Add the chicken and cook until medium cooked.
3. Add 300 ml coconut milk and cook over low heat until the coconut milk reduced liquid to 2/3 of the original volume.
4. Set the grill hot, place the chicken on the grill, and occasionally spread the remaining sauce until the chicken is dry yellowish.

Remove and serve with white rice and vegetable.

Serving for 2

Fried Snapper Fish in Sweet and Sour Sauce

To cook Sweet and Sour Snapper Fish, you need two cooking steps. First, you need to fry the snapper after coating with eggs and corn starch. Second, you make sweet and sour sauce which later mixes the fried fish with the sauce. In order to look fresh the sauce may be added colored vegetables such as bell peppers, zucchini, and leeks.

Ingredients:

• 300gm red or white snapper fillet, diced 3 cm
• 50gm corn starch
• 1 each eggs, beaten
• 2 tablespoons lime juice
• pepper and salt to taste
• cooking oil

To make Sweet and Sour Sauce:

• 1 red bell pepper, cut dice into 1 inch
• 100gm yellow onion, diced
• 1 cm ginger, thin sliced
• 1 each garlic, chopped
• 50 ml tomato sauce
• 100 ml of water
• 1 tablespoon cornstarch
• 1 tablespoon vinegar
• 1 teaspoon sugar
• salt and pepper to taste

How to make:

1. Marinate the fish fillet with salt, pepper and lime juice put aside and marinate about half an hour.
2. Mix the beaten eggs and starch and give a little water to moderate thickness, season with salt.
3. Heat oils in a skillet much to fry over medium heat. Dip the fish one by one into the flour mixture and fry until golden brown.
4. Remove from oil and drain and serve with sweet and sour sauce.

Make the sauce

1. In medium saute pan, heat oil, garlic and ginger saute about 2 minutes or until aroma come out.
2. Mix with tomato sauce, water, vinegar, sugar, and salt pour into pan and simmer.
3. Mix cornstarch with a little water and put into the sauce until medium thick.
4. Season with salt and pepper

Serving for 2

Stir-fry Sweet and Sour Squids

Ingredients:

• 750g squid, large
• 1 tablespoon vegetable oil

Marinade:

• 75 ml seafood broth
• 4 tbsp Japanese soy sauce
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon BBQ sauce
• 1 teaspoon cooking wine / white wine
• 1 tsp grated garlic
• 2 tsp grated ginger
• salt and pepper to taste

Sprinkles: 4 stems chives, roughly sliced

How to make:

1. Wash and clean the squids, take out the inside the belly. Drain and put aside.
2. Add squid to marinade ingredients and mix well, the marinating take about 4 hours, stir occasionally.
3. Heat the oil in a skillet and add the following squid.
4. Cook over medium heat until the squid is cooked.
5. Remove squids from heat and sprinkle chives on top.
6. Serve as accompaniment as seafood category for your lunch or dinner.

Beef Stew in Sweet Gravy

Ingredients:

• 300gm beef rump, cut into slice
• 100gm, grated coconut or coconut flakes, toasted
• 8 tablespoons soy sauce
• 1 tbsp tamarind juice
• 2 tablespoons cooking oil
• 250 ml of water

Ingredients to blend:

• 3 large red chili
• 8 shallots
• 3 cloves garlic
• 1 tablespoon whole coriander
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1/2 tsp teaspoon pepper

Cooking method:

1. Combine blend ingredients with toasted coconut, soy sauce and slliced beef, mix well. Marinate for 30 minutes.
2. In medium sauce pan, heat cooking oil, add marinate beef and cook until the meat turn color.
3. Add water and cook until the sauce thicken and the beef tender.
4. Remove from heat and serve with steamed rice and vegetables.

Serving for 3.

Chicken and Asparagus Pasta Salads

To make chicken asparagus and pasta salad, you need to buy chicken griller weighing about 1200g for this recipe.

500g Macaroni or penne pasta
250g Asparagus, trimmed, roughly chopped
450g Cooked Chicken, shredded
250g Button Mushroom, sliced
1/4 cup fresh chives, chopped

You may eat the Salads with Oil and Vinegar, but you also can make home made while grain mustard dressing. The ingredients as listed bellow:

1/4 light sour cream
1/2 cup mayonnaise
1 Tbsp Lemon juice
1 Tbsp Creole Mustard
1/2 Tbsp Honey natural
1/2 Tsp cayenne pepper
1/2 Tsp black pepper course

How to make salad:

1. Cook pasta in large sauce pan pf boiling water. If you doubt, see pasta cooking direction on the package until al dente, rinse under cool water and drain.
2. Meanwhile, boil asparagus until cook or just tender.
3. Make dressing. Combine all ingredients in medium mixing bowl and whisk with wire whip or spatula until well blend. Place pasta and remaining ingredient, toss gently to combine.

Serve on cool pasta bowl. Service for 4.

Simple Butter Chicken Cooking

In this post I want to share how to make butter chicken, an Indian dish. The ingredients quite a lot but the taste is unbelievable.

2 pieces Chicken breasts cut into chunk
2 Tbsp Vegetable oil
2 Tbsp Butter
1 piece Onion, chopped
� tsp cinnamon
1 Tbsp Garlic, crushed
1 tsp Ginger, crushed
� tsp Ground turmeric
1 tsp Chili powder
2 Tbsp Ground almonds
225 gm chopped tomatoes,
1 Tbsp Tomato paste
1 Tbsp Yogurt, natural
2 Tbsp Fresh Coriander
Salt and pepper to season

To cook the chicken you will needs the following utensils: Large frying pan, wooden spatula, aluminum tray.

• Before cooking you need to season the chicken on the tray with salt and pepper.
• Turn on the flame and heat the vegetable oil on the large frying pan, when hot add the chicken and fry for about 3-4 minutes or the color turn into light brown. Remove from heat.
• Melt butter, saut� the onion and remaining ingredients becoming sauce.
• Put back the chicken into the same pan, and cook until the chicken completely coated by the sauce.

Recommendation: Serving suggestion with rice or Naan Bread, Prata or capati and vegetable.

Sour and Spicy Chicken Stew

Ingredients:
1 each whole chicken, cut into 8
2 each garlic cloves, chopped
5 cm galangal, crushed
2 each lime juice
4 each leeks, sliced roughly

Blend ingredients:
8 pieces red chili
10 red onions
Salt and pepper taste

Cooking method
Wash and cut chicken into 8 pieces and marinate them with fine herbs for about � hours to an hour.

In a covered saucepan put chicken and 1 litter of water, set flame in medium heat and cook the chicken until tender. Season with salt and pepper.

Add bit water and little longer if necessary.
Drop lime juice just before removing the chicken from the heat.

Serving for 4-6.

Chicken Spinach and Mushroom Pasta

Chicken spinach and mushroom pasta is a type of pasta using cream base sauce. So it�s rich creamy. Quality of cream is used, so determining the overall of the taste. Use the cream of non diary which is lots sold in Supermarkets. Chicken spinach and mushroom pasta is dominated by chicken pasta, creamy taste combined with a little mushroom and spinach.

Ingredients:

• 300 gm Chicken breast, thinly sliced
• 450 gm Fettuccine, cooked
• 100 gm button mushroom, quartered
• 30 gm spinach leaves
• 2 Tbs olive oil
• 250 ml heavy cream
• 2 Tbs Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper course
• 1 tsp dry basil
• 1 tsp dry oregano

Cooking method:

1. Gather all ingredients.
2. See pasta cooking procedure or you just follow cooking direction on the package until al dente.
3. Heat olive oil in sauce pan. Meanwhile, combine cream, Parmesan and dry herbs in the bowl and mix well.
4. Saute chicken on hot olive oil until chicken turn colour and just cook, probably cook for about 2 minutes. Add mushroom and spinach cook another 1 minute.
5. Pour cream mixture into pan and bring to boil. Add pasta and continue cooking until pasta completely cooked. The pasta should be moist, not too dry or too watery.
6. Remove from heat and put pasta on appropriate pasta bowl, sprinkle with Parmesan cheese and chopped parsley.

Classic Fettuccine Bolognaise

Ingredients

900 gm Fettuccine, cooked
400 ml Bolognaise sauce
4 Tbs Grated Parmesan cheese

Cooking method:
To cook Fettuccine, refer to pasta coking procedure, or you can follow instruction shown on the package.

Use the Bolognaise base as pre-cooked as it can be store refrigerator up to 3 days.

Heat Saute pan, add Bolognaise and bring to boil. Add cooked Fettuccine; continue cooking by stirring the pasta until completely cooked.
Remove from heat, transfer to appropriate pasta bowl and sprinkle with Parmesan cheese and serve immediately.

Serving for 4

Indonesian Beef Stew - Daging Rendang

Indonesian Beef Stew - Daging Rendang is a food that originated from Minangkabau, an Indonesian ethnic group in Sumatra Island. But now it is very popular and becoming a signature and familiar to the people of Indonesia. In fact, Rendang has a spread to countries such as Malaysia, Singapore and Brunei and is also a favorite food. Beef Rendang main ingredients are beef, coconut milk cooked in a pot as well as cook stew which is savory, sweet and slightly spicy. Coconut milk plays a important role in the success of making this Rendang dish.

Ingredients
1 kg beef, cut into 2 inches x 1 inches,
1.2 liters of coconut milk, thick
1 tablespoon brown sugar
5 pieces lime leaves
1 stalk lemongrass, cut, crushed
2 cm galangal, crushed
salt and pepper to taste

Blended ingredients
250 gm red chili, added more chili to get more spicy
4 cloves garlic
4 spring onions

Cooking method
In medium stock pot, combine all ingredients except salt, bring to a boil, reduce heat, stir occasionally and leave until the coconut milk dry and the meat tender. If the meat have not tender yet, add a bit water.

Season with salt and pepper, stir gently so that the pieces does not break . Correct seasoning and remove from heat.

Rendang very suitable if its serve with steam rice and salads or vegetable.

Sweet Soy BBQ Grilled Chicken

Sweet Soy BBQ Grilled Chicken or Ayam Bakar Kecap is through the process of boiling with spices and marinate before grilling. In order to get a great taste, cooking and marinating process needs to be noted. Sweet Soy Grilled BBQ Chicken is a chicken dish under main course categories is suitable being served with steam white rice, Spicy dipping sauce and salads or vegetables as well as Soured Vegetable Soup or Sayur Asem.

Ingredients

1 ea. Chicken cut in halves
1 stalk lemongrass, use white part only
2 ea. Bay leaves
50 gm Margarine
Soy sauce as needed
100 ml of Water

Blend:
4 pcs of red chili
3 ea. Garlic
4 ea. Shallots
1 ea. Galangal or Ginger, 1x1cm
4 ea. Candle nut
1 Tbs Coriander Powder
small piece turmeric
salt and pepper to taste

Cooking Method:
Gather all ingredients for blending, make a smooth blend. In a medium sauce pot, marinade chicken with blended ingredients and allow and keep in refrigerator about half an hour to an hour.

Pour water into marinade and boil with medium heat. Add lemongrass and bay leaves, and cook over medium heat until chicken completely cooked. Don�t over-cook. Remove from heat.

Preheat oven or grill to 200 � C.
Mix margarine and soy sauce coat the whole chicken. Place the chicken in the oven or grill, baste the chicken with soy mixture. The chicken should looks caramelized texture on surface. Remove from grill and served with steam rice and side dish suck salads or vegetables.

Serving for 4