Lemper Ayam Contents

Ingredients:
500 gr glutinous
500 ml coconut milk from 1 coconut
1 teaspoon salt
2 pieces of pandan leaf
Banana leaves for wrapping
Contents:
1/2 chicken (+ / - 500 g)
1 bay leaf
1 piece ginger, crushed
1 stalk lemongrass, crushed
1 tablespoon cooking oil
250 ml coconut milk from 1/2 coconut

Sukiyaki

ingredients:
* 150 g ground beef
* 50 g of spinach
* 50 g glass noodles
* 50 g green onion
* 100g tofu
* 50 g oyster mushrooms
* 50 g bamboo shoots
* Sukiyaki sauce

How to Make:
* Beef cut thin. Cleaned spinach, glass noodles doused with hot water. Oblique cut scallions, bamboo shoots cut thin. Ear mushrooms soaked in warm water. Digongso tofu with a little oil (that was not destroyed).
* Sukiyaki Sauce:
o 1/5 liter Kikkoman shoyu
o 1/2 liter mirin
o 1 sm granulated sugar
o 5 g flavoring
o 1 shot glass of sake

All blended and bring to a boil, but do not be too long. to prevent burning.

* Heat the pan with a little butter (fat cow is better). Enter a little veggies on top (alternating with beef) then flush with dressing (a little). If it has been cooked can be enjoyed immediately.

Caramel Bread

Ingredients:

• 12 slices of bread with skin, cut into four 
• 50 g butter / margarine 
• 1 pc apple, peeled, cut into 1cm dice 
• 100 g of raisins, washed drained 
• 175 grams sugar 
• 2 tablespoons water 
• 1 tablespoon lemon juice 
• 50 g sugar, 
• 500 cc of milk, sugar dissolved in 
• 1 teaspoon ground cinnamon 

Directions: 

1. Jerangkan sugar in a skillet over low heat until charred, water and drizzle with lemon juice, stir, pour in a heat resistant dish.

2. Brush the bread with butter / margarine, arrange some bread in the dish containing the caramel. 

3. Sprinkle some raisins and apples. Place the remaining slices of bread on top, sprinkle with remaining raisins and apples. Pour the milk mixed with cinnamon, bake until browned.

Bread Custard

Materials:

• 12 pieces of bread without skin
• 100 gr fried cashew nuts, roughly chopped
• 100 gr raisins, wash, drain
• 4 large egg
• 150 gr sugar
• 1 tablespoon grated orange peel juices
• 500 cc of milk

How to Make:

1. Boil the milk and orange peel. Filter while still hot, set aside. Beat sugar and eggs, pour the milk and stir well.
2. Grease one surface of bread with margarine, telungkupkan on a heat resistant dish, and bake until bread yellow, remove from oven. Sprinkle nuts and raisins, Pour the milk mixture and eggs. Bake in oven until brown.

Fish Pepes peda Cassava Leaves

Ingredients:

• 2 salted fish bike
• 1 bunch of cassava leaves, boiled, squeeze the water
• 1 tomato, sliced
• 4 lime leaves
• 2 stalks lemongrass, crushed
• 2 bay leaves
• 10 pieces of green chili sauce
• 1/2 and a half old coconuts, peeled, Parung elongated

Spices that are:

• 6 large red chilies
• 6 red onions
• 3 cloves garlic
• 2 tsp shrimp paste cooked
• 2 tsp salt
• 1 teaspoon pepper
• 1 tablespoon brown sugar, comb

Complement:

banana leaves and sticks penyemat

How to make:

1. Rinse fish sauce bike, remove the head and take the meat.
2. Mix the crushed spices with grated coconut and stir well. Add tomato slices and shredded lime leaves and stir well.
3. Take two leaves, cassava leaves procedure, put the coconut flavoring and meat bicycle, put the bay leaves, lemon grass and green chili sauce, wrap and steam for 20 minutes until cooked, remove from heat.
4. Serve warm with red or white rice.

Shrimp Tofu Cheese Sauce

Ingredients:

• 2 pieces of tofu / tofu / know japanese
• 200 grams of peeled shrimp

Sauce:

• 1 tablespoon margarine or butter
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp plain flour
• 500 ml of liquid milk
• salt and pepper to taste
• 3 tablespoons thick rim
• 50 grams of cheddar cheese, grated

Topping:

1 tomato, remove the contents, diced and chopped parsley

How to make:

Cut out two sections melear, bake until browned, remove from heat.

Sauce: heat the margarine or butter, saute onion and garlic until wilted, put the shrimp and stir well. Enter the flour, stir well, put milk, salt, and pepper and stir well. After thickens and boils, put the cream, stir well, add cheese, stir, remove from heat.

Tata know in the dish, pour the sauce, sprinkle with tomatoes and parsley. Serve warm.

Teukbokki

In Korea, the air was getting hot while the leaves of the trees in both the mountains and along the lush and verdant. And often seems more people are enjoying the sun was not yet seterik summer. Usually people look for cold dishes which can relieve hot flashes. But sometimes there is also a hot or spicy food eating to cope with the heat. In Korea the term "We can control the heat with the heat". So the Korean people are also eating hot food in the summer. If the spicy Korean food, you may call Kimchi, Bibim Naengmyeon, Yukgeajang, etc.. In addition there are a lot of spicy Korean cuisine. For this time we introduce a spicy Korean cuisine and famous. His name is Teukbokki. This dish is actually included in the Korean snack foods such as Baso, Pempek, and Siomei in Indonesia. Teukbokki usually favored by the younger generation. Each kiosk is available to eat this dish. Teukbokki cuisine is very famous that no one who does not know.

Kimchi Bokembab

In addition to these many kinds Bokembob Kimchi fried rice according to the ingredients such as fried rice in Indonesia. Seafood fried rice, vegetable fried rice, beef fried rice, etc. Nor even how to cook the other with fried rice in Indonesia. Kimchi Kimchi fried rice Bokembab or it can give a unique taste because of the KHS and spicy kimchi according sanagt with rice and other ingredients. This dish is perfect with a person who likes kimchi or who want to try another flavor of fried rice.

Bokembab Kimchi Ingredients for 4 people:

• 3 cups white rice 
• 250 g kimchi, small pieces 
• 8 pieces of bacon, diced 1 cm 
• 1/2 onion, cut into 1 cm cubes 
• 1 green pepper, diced 1 cm 
• 1/2 tablespoons garlic, finely chopped 
• 1/2 tablespoons sesame seeds 
• 1 tbsp sugar 
• 1 tbsp cooking oil 
• 4 eggs, fried beef undercooked

If anda sudah prepare, let's try to cook kimchi Bokembab. After the cut dipreskan kimchi and spiced sugar. Heat a skillet, saute bacon with onion white. Enter kimchi and onions to the pan, over medium heat tumislah Add rice and green pepper to the pan, tumislah. Sprinkle sesame seeds Remove and add the egg on top Serve hot time.

How to cook Kimchi Bokembab this? Easy, right? I feel no different from how to cook fried rice how to cook any kind in Indonesia. In addition to bacon, sausage or corned beef and canned tuna fish may be used according to your taste. Kimchi spicy flavor that makes fried rice which is usually much more delicious greasy and delicious. 

Nabak Kimchi

Every housewife now feel confused about how to spend the rest of the Chuseok holiday food. Usually the holiday dishes are varied and many do not contain oil so family members who ate all the holiday was tired of eating it. Unfortunately discarded, but do not want to eat it too. So in the Internet, too, were there a variety of instructions or tips on how to process food from the leftovers. Can be fried pizza with added cheese, vegetable dishes can be mixed with rice and Gochujang to make Bibimbab, many useful recipes. While some people prefer to eat it as is without any return process. In this case Kimchi is very suitable to be eaten along with foods that are almost boring. Kimchi soup especially the more appropriate because of its fresh taste. Usually when preparing food holiday home moms do not forget to cook kimchi. One type of Nabak Kimchi Kimchi is a soup with Chinese cabbage and radish. Sauce was slightly sweet and spicy taste. In addition to replacing the fresh flavor of soup is always served with rice on each serving dish. Kimchi, which reads Nabak name comes from the shape of small pieces of lettuce and radishes are thin. Nabak Kimchi is generally not experienced prementasi process that can be eaten after it is created. Accordingly, since it is quite easy and only takes a little time then Kimchi is often served on a crowded banquet in Korea since ancient times.

 Ingredients: 

• 100g turnips 
• 200g white cabbage 
• 2 tablespoons salt 
• 1 small red chilli 
• 15g thin scallions 
• 1/2 pear fruit 
• 2 cloves garlic little ginger 
• 6 cups water 
• 2 tablespoons salt 
• 1/2 tablespoons granulated sugar a little red chilli powder 

Method: 

Cut the turnip and mustard greens with a size of 2 x 2. Sprinkle 2 tablespoons of salt on the radish and mustard and let stand until radish little soft. Then washed and filtered long Cut peppers and scallions and thin slices of ginger and garlic and red chili powder Put in water and then add salt Put the mustard and radish in a container and pour the sauce is made ​​in advance. Add the garlic and ginger into the container Save room along with other food Serve.

Dubu Kimchi

Air temperature decreases rapidly to make the Korean people who were walking pace and the people who conduct activities in the street began to decrease. Many Koreans in winter prefer foods such as bread bun, Odeng or some sort of meatball soup rather than a cold drink and ice cream that had been popular as a snack. By eating nutritious food and warm will be able to beat the cold in winter. This time I will also introduce a Korean cuisine is tasty and easy to make. His name is Dubu Kimchi. The main ingredient of this dish is the tofu and kimchi. This dish is one dish which is favored by the Korean people and the more good to eat in the winter. As we know that the "idea has a lot of nutrients and high in nutrients. Kimchi was recognized highly nutritious and boost immunity. So if you eat the food together our body will be healthier and flavor blend tofu and kimchi are also covered well.

Ingredients:

• 400 g tofu 
• 300 g kimchi 
• beef 100 g 
• minced scallions 1sdt 
• 1sdt minced garlic 
• sesame oil 1sdt 
• 1sdt red chilli powder 
• 1sdt sesame seed 
• oil 1sdt 

How to Make:

• First cut out with a size of 1 ~ 2 cm and boiled in hot water 
• Cut the kimchi with a size of 2 cm 
• Tumislah with kimchi beef with spices over medium heat 
• Place the know on the edge of the dish and stir beef and kimchi in the middle 
• Serve with white rice while still hot. 

Actually in Korean pork is used to This cuisine. But beef is also in accordance with the taste of kimchi. In addition to these dishes as side dishes are often eaten together with alcoholic beverages in Korea. If you love to eat Kimchi, you presented this dish a special flavor of kimchi

Altang

One hot meal is usually eaten by the Korean community in the winter is Altang of fish eggs. Usually you place any kind of eggs you eat? In Korean chicken eggs, duck eggs, turtle eggs, fish and eggs are often eaten. To cook the eggs taste different from the one you do not cook. But I think a little fish eggs special. Usually we eat chicken eggs may be time to eat fried fish or grilled fish. Besides the Korean community cooking fish eggs with soup or paste. Usually the fish eggs created Polok Aaska disup or shrimp paste. To make the shrimp paste and salted fish roe spiced with red chili powder and garlic. While the fish eggs Polok disup with various vegetables and spices. Soup is called Altang. Fish eggs have a lot of protein so it's good for the health of people but it has enough good cholesterol is not often eaten. This dish is usually served warm in Priok stone to retain its heat. If you spend one bowl of soup is a warm body to sweat.

 Ingredients:

• 150g fish eggs Polok 
• 50g turnip 
• 50g bean sprouts 
• 1 small red pepper 
• 1 small green pepper 
• 1/4 onion 
• 1/2 stalk spring onion 
• 1 garlic 
• 3 cups water broth 
• 1 tablespoon soy sauce salt and pepper

Method: 

Clean the fish eggs. If the eggs of the fish should be cut clean sprouts Cut the radishes with thin transverse Cut red pepper and green pepper Boil the broth after the broth to boil put the fish eggs and other ingredients Simmer about 15 minutes on the fire that was Season to taste with salt and soy sauce.

Serve in a state Warm cuisine Altang or fish egg soup is spicy and savory taste. Because caviar is eaten with various vegetables contain many nutrients is guaranteed. If you do not like the taste of spicy, can also be cooked without red chili powder

Kimchi Jjigae

in March the weather is still cold so it's Korea bungapun season yet to come. Toward the end of winter and spring starts every housewife in Korea feel anxious. You ingintahu it? Anxiety is how to spend the kimchi in the refrigerator that had been bored to eat it. You may remember cooking a lot of Koreans eat kimchi for the winter. But usually it starts to lose flavor Kimchi before spring begins and the Korean people want to eat kimchi is cooked from fresh vegetables to the new. Responsibility if the rest of kimchi that much. Therefore various types of Kimchi dishes are available at the dining table Korean society today. Among them there Kimchi jjigae. This dish is simple and popular dish for Korean society. In addition to the Korean nation of foreigners who have never eaten this dish is also really liked it,jjigae is usually not a lot of gravy than soup. Jjigae Kimchi ingredients for 4 people.

Ingredients:

• 1/4 split kimchi cabbage 
• 1/4 scallions, cut crosswise 
• 1/2 tablespoon garlic, finely chopped 
• 1/2 onion, cut crosswise 
• 500 ml fish stock anchovies 
• 1 teaspoon cooking oil

 if the materials had been prepared, let's try to cook it:

 Having disposed of kimchi seasoning and cut the size of 3-4 cm. If Kimchi is too mature to sour, should be rinsed. Heat a saucepan and tumislah kimchi and onions with oil. After the kimchi is cooked, pour over the fish broth. Cook briefly until hot and then enter the green onions and garlic. Didihkanlan medium heat flat The average of 20 minutes. Serve when still hot. Usually Kimchi jjigae added pork or canned tuna fish in Korea. Meatless Kimchi Kimchi jjigae pretty bad because it has long been peppered. It's a bit salty and spicy food is better with a bowl of white rice

kimchi soup

Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. While many other types of pickles, Such as store-bought cucumber dill pickles-are fermented in a salty solution prepared, kimchi ferments in the vegetable's own juices. Although there are scores of varieties, kimchi is usually made with cabbage.

Ingredients :
 • 2 1/2 pounds napa cabbage

 •1/2 cup kosher salt

 a walnut-sized knob of ginger, grated

 • 4 cloves garlic, crushed
 • 1 bunch Scallions, minced
 • 2 tablespoons sugar
 • 2 tablespoons crushed red chili pepper
 • 2 jalapenos, minced fine

• a glass or plastic bowl

•  2 to 3 1-pint glass jars Canning

•  plastic wrap

•  rubber bands

roasted chicken peanut sauce from Thailand

Roasted chicken is a dish that much-loved person. you've tried to make grilled chickenwith peanut sauce?


Material:

1 chicken land, clean
2 tablespoons cooking oil
1 stalk lemongrass, take the white part, thinly sliced
250 ml thick coconut milk
2 tablespoons fish sauce

Chiken Kung Pao Recipes

typical of Chinese cuisine is so delicious that's why these foods into the menumainstay of most restaurants china
Ingredients:
1. 500 grams of chicken meat, cut into pieces
2. 1 piece red bell pepper, chopped
3. 1 piece green bell pepper, chopped
4. 3 pieces of dried chili peppers, cut into two
5. 1 leek, chopped
6. 150 grams cashew nuts, fried
7. 6 cloves garlic, minced
8. 3 tablespoons kung pao sauce, ready to buy
9. ½ teaspoon salt