Jumat, 30 Juli 2010

TIPS | Petis Udang yang Wangi

Good shrimp paste made from shrimp or fresh shrimp rebon of good quality. The addition of sugar, spice and cornflour to make a thick paste. The color is slightly reddish brown. If the color of shrimp paste and black tend to be rather foul smell, then paste made of shrimp, the less fresh. Cover tightly-rapt packaging after use and store in a cool and dry.

MAKANAN | Amboi Sedap Nian Penang Prawn Mee

Typical noodles Penang this one was really tempting. Reddish liquid with a strong sense of shrimp broth. Its contents are complete enough noodles soft, boiled eggs, shredded chicken, and shrimp. Enjoyed with a glass of tea ... hmm pull amboi delicious!

If you'd like to taste a row of typical Malaysian menu, stops by to this restaurant is the right decision. Judging from the name alone 'Penang Bistro' was predictable that this restaurant provides a variety of typical Malaysian menu. Moreover, these dishes are offered practically worth to try.

Recently, Penang Bistro opened its latest branch in the area of West Jakarta. Menus are offered at this new outlet not far different from the three other branches. It's just wide enough area of the restaurant with a few spots that immediately became a favorite of visitors.

Some menus, such as the Malay fried noodles noodles, Penang Laksa, Penang Prawn Mee, Char kway teow and Penang is a menu that is often ordered and became the mainstay of this restaurant. For appetizers the choice fell on Penang Radish, while Penang Prawn noodles and Mrs Rice Fats for the main course.

A glass of Iced Tea drag and thai tea are steamed that are served by direct attention. The tarik is presented with a glass of foam that passed his lips, while the Thai Iced tea appears more bright red-orange-brown. When eat hmm ... The second drink really fresh without excessive sweetness.

Penang daikon radish is comprised of spring rolls, bakwan shrimp, and fried tofu. The dish comes with two kinds of sauce, Hoisin sauce, a brownish color with sweet flavor and are a reddish sweet and sour sauce with a sour taste fresh, like chili Bangkok.

Bakwan tiny size with a shrimp on top. Bakwan Unlike Indonesia, Penang bakwan is apparently made from rice flour so directly krenyes when bitten. Then know fried wear out very fine soft silk, while the spring roll skin lobak know who wear filled with shredded radish and chicken meat. Faint smell of spices wafted ngohyong and sensitive when chew the radishes Penang. It feels good too especially when eat with sauces of fresh acids.

Penang Prawn Mee is my order expressed in a large white bowl sprinkled with fried onions. In Malaysia there, on this one popular noodle called Hokkien Prawn Mee or Prawn Mee. Usually this mee is sold as a street pavement to grade restaurants.

Not like laksa, a reddish liquid is presented without additional coconut milk. When inhaled that was felt on the tongue is the taste of shrimp broth is very strong. Slurpp ... amboi delicious! Mee was composed of vermicelli and yellow noodles with a soft chewy texture. While the shredded chicken, sliced boiled eggs, prawns and three more to add taste delights.

Mrs Rice Fat orders of my friends also apparently no less special. Savory rice dish which is placed repose surrounded by banana leaves, peanut sauce anchovies, egg omelette, sambal fish, curried chicken, potato dry, and sliced cucumber. Virtually portions are quite large.

Super-thin sliced potatoes so krenyes delicious, as well as mackerel fried slices of fish wrapped in chilli. Crispy exterior and fresh sweet sauces. Fluffier rice with a savory taste like rice because it is cooked using coconut milk Uduk.

To Penang Nyonya Prawn Nasi noodles and Fat, both valued USD 42000.00. While Penang Radish USD 33000.00 and 19000.00 USD for a glass of iced tea pull. Now, fans noodles please try!

Penang Bistro
Central Park Mall Lt.1
Tel: 021-56985333
Food Prices: start from U.S. $ 20000.00

Resep Kue | Klappertaart Singkong Keju

Actually had long wanted to make this klapper tarts. Since there is an incomplete material, especially a young coconut. New deh made this afternoon, when Razaan asleep. Why make it easy, try yuk!

This cake was first known as Nur El Razaan pregnant. IBHS purchased at a hospital cafeteria in one of the BSD. It seems sold classical klapper tarts, good really.

After more than a year finally Nur El making this cake. Nur El select the material for cassava cassava easy to get everywhere, especially in Indonesia. And Nur El klapper tarts have never read a recipe that uses ingredients cassava. Pake Pingin was young coconut water, too, but for fear Razaan wake like this is made live-cemplung bland. Be the recipe imitation of El Nur.

This klapper tarts nice to be enjoyed. without given any actual cheese was delicious. This most delicious cake eaten after introduction into the refrigerator.

Material:
1. 500 gr of peeled cassava after
2. Young coconut (which used the meat, scraped or grated) 350 gr.
3. 600 ml of liquid milk.
4. 4 egg yolk granules, shake loose.
5. Granulated sugar 100 gr.
6. Margarine 80 gr.
7. Vanilla powder 1 / 3 tsp.
8. Edam cheese flavor of processed cheese (grated) 200 gr.

For steaming cassava: the water sufficiently.

Smear of two pyrex pan size 20.5 X18, 2x5, 0 cm (aluminum foil container supply small size again in short supply): margarine.

Method:
1. Steamed cassava until cooked and tender, then puree. Set aside.
2. Mix milk, sugar, margarine, and mashed cassava. Cook until done.
3. Enter the young coconut meat, vanilla powder, and egg yolks. While continuously stirring to evenly. Cook until boiling.
4 Pour into pyrex baking dish that has been spread with margarine. Flatten and sprinkle with grated cheese. Put the pyrex container that had been given into the water (so the bottom klapper tarts not crusty).
5. Bake with oven (oven is heated first approximately 15 minutes at 150 degrees celsius) for about 30 minutes at 150 degrees celsius. Remove, leave to cool or heat the steam is lost.
6. Enter into the refrigerator. Once chilled ready to eat.

Resep Tahu | Tahu Tek

Longing Surabaya typical snacks Try it wrapped in egg racik knows this. A tasty peanut sauce with shrimp paste is fragrant aroma guaranteed addictive!

Material:
1 fruit (300 g) know that white, diced
2 eggs
½ teaspoon pepper
1 teaspoon salt
Sauce:
2 tablespoons soy sauce
150 ml water
1 tablespoon shrimp paste
Refined:
2 tbsp fried peanuts
1 clove garlic
2 cayenne fruit
1 teaspoon salt
Complement:
bean sprouts
thinly sliced green onions
thinly sliced celery
merag fried onions

Method:

* Beat eggs with salt and pepper until blended.
* Mix chopped knew with eggs until blended.
* For the fourth part of a griddle and fry until cooked on both sides. Lift.
* Sauce: Stir the ground spices with the other dressing ingredients until blended.
* Put out an egg on a serving plate.
* Give complementary and flush with the sauce.
* Serve immediately.

For the sixth person

Kamis, 29 Juli 2010

TIPS Tauco yang Enak

Tauco is one of the fermented soybean product which was adapted from the Chinese. Tauco quality depends on the soy is used. Therefore there is a light brown color and grain of the whole soybean and some are dark brown with soybeans were destroyed. Usually a long fermentation process and the long boiling makes soy so devastated. Choose Tauco good quality, not crushed grains and brown kedelai net. Tauco already salty taste so do not add much salt in cooking.

Resep Tahu | Mapo Tofu

If you like the flavor spicy bite, you know who prepared Szechuan style is right for you. Soft texture knows silk wrapped with spicy savory seasonings makes this tasty side dish with rice fluffier eat warm.

Material:
1 piece of silk tofu, cut into rough
2 tablespoons vegetable oil
Stir together:
100 g minced beef
1 tablespoon soy sauce
11 / 2 tbsp cornflour
Marinade:
2 cloves garlic, finely chopped
1 stalk spring onion, sliced
1 teaspoon ground red pepper
1 tbsp Tauco
2 tablespoons soy sauce
2 tbsp oyster sauce
1 tablespoon soy sauce
300 ml of water / broth
1 teaspoon cornstarch, dissolve it with a little water

Method:

* Heat the oil, saute beef until slightly browned.
* Enter the seasoning, stir until boiling.
* Enter the tofu, stir until thick and boiling.
* Remove and serve warm.

For 4 people

Rabu, 28 Juli 2010

Resep Kue | Bolkus Zebra Batik

Confused utilize the remaining egg white? Try the following recipe, the result of prescription Bolkus modific Mocca Chocolate egg whites of his Bu Fatmah Bahalwan.

Material:
500 ml egg whites
200 gr sugar
1 tbsp emulsifier (I use SP)
1 teaspoon salt
1 tsp BP
200 gr flour
25 gr cornstarch
100 ml thick coconut milk
75 gr butter / margarine, melted
2 tablespoons SKM
Mocca pasta to taste

Method:

* Beat the egg whites, sugar, emulsifiers, salt, BP until thick & fluffy. Enter the flour and coconut milk powder, mix well.
* Pour the coconut milk, essence (not wear), butter and condensed liquid, mix well.
* For the dough into two parts: one who gave the pasta Mocca, let the other one white.
* Pour a small portion of white batter into greased 20 cm diameter tulband (basting with butter, thick), round baking pan, then turn the dough Mocca: middle batter is poured in white, then pour the white mixture, then batter Mocca, then overwritten again above dg white dough white .. .. .. Mocca continues alternately until the dough runs out, the last at the top to make the effect of "batik" wear his toothpick into the center of who outlined , the explanation .. .. Hopefully it's understandable .. , p)
* Then steam for wait 20 minutes, until cooked (do not forget to seal the lid on the pan clean cloth so that water vapor does not fall into the dough)

KUMPULAN RESEP MAKANAN