Tahu Bulat Udang Goreng

How to Make Tahu Bulat Udang Goreng

(Round tofu fried shrimp)

Round tofu fried shrimp

Turns out it can appear more palatable and nutrient-rich. It is very easy just by adding the content material made from a mixture of minced chicken meat, grilled shrimp with carrots and seasonings then know this even more special round shaped.

Ingredients / spices:

20 pieces round tofu

Material Content:

250 grams of chicken thigh fillets, finely chopped

100 grams of shrimp coarsely chopped

100 grams of carrots, cut into small squares

1 clove garlic, crushed

1 teaspoon fish sauce

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon sugar

1 egg

1/2 teaspoon sesame oil

25 grams of corn starch

1 leek, finely sliced

Dyers Ingredien (stirring score):

100 grams of rice flour

1 tablespoon of corn starch

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground pepper

100 ml chicken broth

cooking oil for frying

How to make:

Fried tofu round in cooking oil that has been heated over medium heat until blooming. Set aside.

Mix the minced chicken, chopped shrimp, carrots, garlic, fish sauce, salt, pepper, sugar, eggs, and sesame oil. Stir until smooth.

Add the leek and sago. Stir well.

Take an idea. Spray the contents. Dip into dyes.

Fried in oil that has been heated over medium heat until done.

For 20 pieces

Similarly, information about Round Recipes Cooking Shrimp Fried Tofu can we present to you. Would hopefully be able to help settle your difficulties at home in cooking.

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Nasi Tutug Ocom Typical Tasikmalaya

Recipe & Ingredients Make Nasi Tutug Oncom

Nasi Tutug Oncom

Recipe ingredients make this dish was not too troublesome and complicated. You can get it easily. If this dish has made sure the result is steady and delicious.

Ingredients:

250 grams oncom, fuel
750 grams of white rice hot
1 1/2 teaspoon salt

Seasoning Ingredients:

10 cm (35 grams) kencur
7 red onions
4 cloves garlic
3 curly red chilies
5 pieces of red chili sauce

Complement:

3 sprigs thyme
1 cucumber, chopped
300 grams of salted fish, beef, and fried
5 pieces of fried tofu 5 pieces of fried tempe

How to make:

Wrap in aluminum foil seasoning. Fuel until fragrant and cooked.
Kencur puree, onion, garlic, red chili curly, red cayenne pepper, and salt with a pestle and mortar.
Add oncom. Coarse grind. Enter the hot rice. Stir well.
Serve with complementary.
To 5 servings

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Soto Betawi (Jakarta Style Beef Soup)

How to Cook Soto Betawi

Soto Betawi

Soto Betawi is beef soup originated from Jakarta, Indonesia. The broth is made from beef stock with herbs  spices and coconut milk

Ingredients :

750g beef chuck, diced
4 tomatoes, roughly chopped
4 potatoes, peeled and quartered
4 carrots, chopped
250ml coconut milk
salt, to taste
steamed jasmine rice, to serve
kecap manis, to serve
chilli sauce, to serve
a wedge of lime, to serve
fried shallots, to serve 

For the Spices :

5 cloves red shallots, peelend
3 cloves garlic, peeled
5 candlenuts
1 cm piece galangal, peeled
1 cm piece ginger, peeled
1 cm piece turmeric, peeled
1 teaspoon salt
1 tablespoon sugar 

 Method :

• In a food processor, blend all the spice ingredients until smooth and paste like. Heat 2 tablespoons of vegetable oil in a frying pan and fry the spice paste until aromatic. Transfer to a bowl and set aside.
• In a stockpot, bring 2L of water to the boil. Add in the diced beef and cover. Turn the heat down and simmer for 30 minutes. 
• Add in the potatoes, carrots, tomatoes and fried spices. Mix well and continue to simmer for a further 15 minutes until the beef and vegetables are tender. 
• Stir in the coconut milk. Season with salt.
• Ladle to a bowl, sprinkle some fried shallots and serve with steamed jasmine rice, together with kecap manis, chilli sauce and lime. 

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Pindang Bandeng Betawi

let's try boiled fish recipes typical betawi

Pindang Bandeng

Ingredients :

2 pieces of fish, cleaned, cut according to taste

1 tablespoon tamarind water (1 teaspoon of tamarind and 2 tablespoons of water)

1/2 teaspoon salt

4 red chilies, cut round 1 cm

2 green chilies, cut round 1 cm

4 tomatoes, chopped

2 cm galangal, crushed

2 pieces of lemongrass, crushed

5 lime leaves, discard bones

1 tablespoon salt

1 1/2 teaspoons sugar

1,200 ml of water

Soy sauce to taste (I use 3 tablespoons, because like slightly sweet)

2 tablespoons oil, for frying

Ground Spices :

10 red onions

3 cloves garlic

5 cm turmeric

How to make :

Sprinkle fish with tamarind and salt water. Let stand 30 minutes. Set aside.

Heat the oil. Stir-fry until fragrant spices. Enter red peppers, green peppers, tomatoes, galangal, lemon grass and lime leaves. Stir until wilted.

Add water, salt, and sugar. Boil until boiling.

Enter the fish. Cook until soft and pervasive.

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Make Laksa Betawi

Recipes to Make Laksa Betawi

Laksa Betawi

Laksa is a typical food Betawi is in Indonesia, if you want to try this one follows food recipes and how to make it

Ingredients : 

1/2 chicken,cut into pieces 200 grams of fresh shrimp,Peeled

Seasoning : 

2 bay leaves 
1 stalk lemongrass, crushed 
1 cm cinnamon 2 whole cloves
2 tablespoons cooking oil for sauteing 
1500 ml coconut milk from 1 coconut 

Subtle seasoning : 

10 grains of red onion 
5 cloves of garlic 
3 eggs hazelnut 
2 cm turmeric 
1 teaspoon coriander 
1 tablespoon salt 
complement: 
100 grams bean sprouts 
100 grams of noodles brewed 
2 boiled chicken eggs,cut in 4 parts basil 

How to Make :

Saute ground spices, chicken, shrimp, bay leaf, lemongrass until fragrant and color changes.
Pour the coconut milk and cook until done.
Remove the chicken, then shredded-shredded.

Serve with shredded chicken appendages are doused hot sauce. 

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Semur Jengkol Jakarta

Recipes and Cooking Semur Jengkol Betawi 

  Stews jengkol an original cuisine Betawi, Jakarta. Jengkol stew is also a very popular cuisine that has spread throughout Indonesia. And the most important in the process of making stews jengkol namely ketepetan seasoning to flavor stews jengkol produce fitting and fusion with other seasoning ingredients.

Measures and how to make stews jengkol as follows :

Ingredients :

Semur Jengkol

1. 1 kg jengkol (rather old).
2. 1 stalk lemongrass (geprak and crushed).
3. 4 cm galangal (geprak and crushed).
4. 3 bay leaves.
5. 3 tablespoons cooking oil (for frying).
6. ½ liters of boiled water.
7. Approximately 5-6 tablespoons soy sauce.

Softened seasoning :

1. 8 spring onions.
2. 4 cloves of garlic.
3. 5 Btr hazelnut (roaster).
4. 5 pcs red chilli.
5. ½ teaspoon pepper.
6. 1½ tablespoons of nutmeg.
7. 1 teaspoon salt.

How to make :

1.First, peel the skin jengkol first and then take the contents   of the jengkol. Furthermore jengkol soak for one day in order   jengkol not too smelly. After jengkol soaked, boiled jengkol   until cooked. Then threshed and threshed jengkol mature   earlier then drain.
2.Furthermore, puree all ingredients are blended.
3.After that,prepare a skillet and heat oil, then sauté the   spices that have been smoothed earlier. Add to this the   ongrass, ginger and bay leaves and stir-fry until fragrant   spices.
3.Jengkol then enter into the stir and stir until evenly   distributed. Add lukewarm water and slowly add the soy sauce   into the stir also jengkol, and stir evenly.
4.Let stand until water dries and spice really seep into     jengkol.
5.After seasoning seep into jengkol and the water dries up,and   lift up stews jengkol. Serve stew jengkol on a serving plate.

Jengkol delicious stews eaten with warm white rice along side dish. Good luck recipes and how to make tasty and delicious stews jengkol Betawi.

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Ketoprak Jakarta

   It is a traditional Indonesian food that consists of rice stick noodles, bean sprouts, fried tofu, some serve with lontong (rice cake steamed in banana leaves), peanut sauce and crackers. To make it “fancier”, I threw in some satay for bonus too.  It is very popular in Jakarta, but you can also find it in other part of Java.

KETOPRAK / VERMICELLI NOODLES WITH TOFU AND PEANUT SAUCE (2 servings)

What you will need :
1 piece of firm tofu
3.5 oz (100 g) bean sprouts (precooked)
3.5 oz (100 g) rice stick noodles / beehoon (precooked)
2 cloves garlic

Ketoprak Jakarta

6 red chilis (more if you like it spicier)
1.5 oz (50 g) raw peanuts (deep fried)
2 tbsp sweet soy sauce
1 tbsp of tamarind mix with 6 tbsp of water
salt to season
Vegetable oil for frying
Fried shallots
Sweet soy sauce
Prawn crackers or whatever crackers you like

Instructions :
1. Deep fry tofu until golden brown and then let it cool and cut into small cubes
2. In a food processor, blend fried peanuts, garlic, and chilis. Add tamarind juice, sweet soy  sauce
    and season with salt. Mix well. It should form a peanut sauce
3. In individual serving plate, portion the noodles, bean sprouts, and fried tofu. Pour sauce over and
    garnish with fried shallots. Add more sweet soy sauce as you desire. Serve with prawn crackers

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Typical Indonesian food

Gado-gado Jakarta

Gado-gado

Sure, you can refer to gado-gado as a “salad,” but only if you define salad as “colorful extravaganza of flavor explosions.”
Translated as “mix-mix”, gado-gado is a popular Indonesian one-plate meal. It combines raw vegetables, steamed vegetables, hard-boiled eggs, and a luscious peanut or cashew butter dressing topped with crispy fried shallots and ginger. While the vegetables are delicious, the true appeal of the dish is the dressing, a contrast of salty, sour, sweet, and spicy flavors. Truth: this dressing could make even shredded newspaper taste like a delicacy.

you can make it....

Ingredients:

Dressing:

1/2 tablespoon coconut oil

5 cloves garlic, peeled and smashed

1 serrano chile pepper, seeds removed, coarsely chopped

1/2 cup sunflower seed or cashew butter

1/4 cup coconut milk

1/2 cup hot water

1 tablespoon lime juice

1 tablespoon coconut aminos

2 tablespoons coconut sugar (omit for Whole30)

3/4 teaspoon salt

1/2 teaspoon dried shrimp (or 1 anchovy)

Vegetables: Your choice of…

steamed broccoli

steamed carrots

steamed spinach

steamed green beans

steamed cauliflower

steamed cabbage

raw cucumber

raw lettuce

raw tomato

raw celery

boiled potatoes

Pan-Crisped Chicken:

1 tablespoon coconut oil

1 pound boneless, skinless chicken thighs

salt and ground black pepper

Toppings:

4 hard-boiled eggs

crispy shallots

fried ginger

sliced raw scallions

To make the dressing :

Heat a small skillet over medium-high heat, about 3 minutes. Add the coconut oil and allow it to melt. Add the garlic and chile pepper to the pan and stir-fry until golden and beginning to soften, about 5 minutes. Place the garlic and chile pepper in a blender or food processor. Add the sunflower seed butter, coconut milk, hot water, lime juice, coconut aminos, coconut sugar, salt, and dried shrimp. Purée until smooth, adding more water if the sauce is too thick. Transfer dressing to a small saucepan and keep warm until it’s time to eat. The dressing can be stored, covered, in the fridge for up to 5 days; just reheat before adding to the salad.

To make the chicken :

Heat a large skillet over medium-high heat, about 3 minutes. Add the coconut oil and allow it to melt. Sprinkle the chicken generously with salt and pepper. Place the chicken in the pan in a single layer, leaving some wiggle room around the pieces. (You may have to do this in two batches.) Place a smaller pan on top of the chicken so the chicken is pressed down into the fat and cook, undisturbed, for 5-7 minutes. Flip the chicken and repeat on the other side. Set the cooked chicken aside until cook enough to handle, then cut into thin slices.

To make the crispy shallots and fried ginger :

Cook each separately but follow the same instructions. Slice the vegetable very thinly and toss with 1 tablespoons arrowroot powder or baking soda until lightly coated. Heat a large skillet over medium-high heat, about 3 minutes. Add 1-2 tablespoons coconut oil and allow it to melt. Add the vegetable in a single layer and stir-fry until golden brown and beginning to get crisp, about 5 minutes. Remove to paper towels to drain; they’ll get crispier as they cool. If you make these in advance and they get soft in the refrigerator, you can re-crisp them on a baking sheet in a 300F oven for a few minutes.

Gado-gado (finish)

Assemble the salad :

The salad should be served at room temperature; the dressing should be warm. Arrange the vegetables, chicken, and hard-boiled eggs on a serving plate. Drizzle with the dressing, and pass small bowls of the crispy shallots, fried ginger, and raw scallions so everyone can garnish their own plate.

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International cuisines

Pizza

Pizza

    Those supremely thin, hearth-blistered pizzas coming out of upscale pizzerias these days? We love ‘em, but trying to replicate the conditions of an 800-degree wood-fired oven in your kitchen is a good way to meet your local fire department. Enter the Grandma pie, that rectangular number you’ve likely spied at any old-school pizza joint. Done right, it has all the flavor and complexity of its artisanal cousin: an olive oil–crisped bottom; a pillowy-soft middle; and a rich, cheesy top cut by zippy sauce. 

The best part? The Grandma is the most reliably delicious pizza you will ever make at home. Prepared in a standard sheet pan and baked at a home-oven-friendly temperature, this pie is as welcome at your next cocktail party as it is at a Sunday supper. And since it’s equally tasty room temp or straight from the oven, it’s a natural for do-ahead entertaining. To unlock the Grandma’s secrets, we visited Frank Pinello, owner of Brooklyn’s aptly named Best Pizza. He helped us create an at-home pie recipe so good, so simple, you’ll wonder why thin was ever in

1. Go (Dough) Nuts

This dough cold-ferments overnight in the fridge. The extended rise time gives the crust a nutty, developed flavor and a great chew. Says Pinello: “It’s the difference between a decent pizza and an incredible pizza.”

2. Get Saucy

The acidity of this no-cook tomato sauce talks back to all that cheese and olive oil, while anchovies (the secret weapon) bring a “what’s that?!” depth. “My grandmother put anchovies in everything,” Pinello says. Why argue with Nonna?

3. Put It All Together

A classic Grandma—just sauce and mozzarella—flips the usual script: Add cheese before sauce. Master this basic pie and you’re ready to improvise (see below for ideas).

4. That Topping Game

When it comes to toppings, restraint is key. “It’s all about ratio,” Pinello says. “You want them to work with the crust, the sauce, the cheese—in balance.” We’ll even lose the sauce sometimes to make white pies. Here are four of our favorite ways to go Grandma.

A. Black Olive and Provolone Grandma Pie 
Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

B. Roasted Cauliflower and Ricotta Grandma Pie 
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

C. Hot and Sweet Soppressata and Fennel Grandma Pie 
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.

D. Spicy Tuscan Kale and Ricotta Grandma Pie 
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

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