Garlic Crispy Fried Chicken Special Spicy

Who does not know the daily specialties are easy to get this one? Creative cuisine from vegetable or chicken broiler chicken aka boiler is diverse. One is that the fried chicken is always a favorite. The technique is quite simple, namely chicken marinated with onions until marinade is absorbed and made the very savory aroma, then breaded and fried until crisp. Eat in warm with chili sauce, chili sauce or mayonnaise bangkok. Not less deh Crispy Fried Chicken leading labeled ...


Ingredients:

• 1 kg chicken, cut into pieces 
• cooking oil 
• 500 ml of water 

The marinade seasoning, crushed: 

• 3 cloves of garlic 
• 3 spring onions 
• ½ cm ginger 
• 1 lemon / lime 
• ½ teaspoon ground pepper 
• 1 teaspoon salt 
• Red pepper to taste, if you want a spicy flavor 

Seasoned flour, stir: 

• 100 gr flour 
• 50 grams of rice flour 
• 1 tablespoon cornstarch 
• 1 teaspoon black pepper powder 
• 1 teaspoon garlic powder 
• ½ teaspoon salt 

Directions:

1. Stir the chicken pieces with the marinade until blended. 
2. Let stand for at least 3 hours to allow the flavors to seep, if fried in a little rest may be stored in the refrigerator so that durable 
3. Drain the chicken pieces from the marinade 
4. Roll chicken pieces marinated in seasoned flour mixture until blended. 
5. Enter into the regular water immersion few moments and then drain again. roll into seasoned flour again as she massaged-massage until flour coating is enough. 
6. Fry in oil to taste until submerged entire section on medium heat until golden brown and dry. 
7. Remove and drain. 
8. Serve in warm on a serving plate, fill with 1 serving of rice, chili sauce, ketchup and mayonnaise to make it more delicious. Moreover, ice lemon drink, wow ......

Tahu Campur "Lamongan Mixed Tofu"

Tahu Campur as one of the specialties of East Java, especially Lamongan. Tahu Campur consisted of chewy beef soup, fried tofu, cassava cakes (lentho), fresh bean sprouts, lettuce fresh water, yellow noodles and prawn crackers. All this mixed spice paste, fried onions, and chili. The cuisine is widely sold in street vendors with the label "Tahu Campur Lamongan" How to make Tahu Campur Lamongan is very easy to put into practice. The cuisine is very popular because it tastes delicious and tasty. Here we present a recipe how to make Tahu Campur. Not only in Lamongan, in other areas such as Malang, Batu, Surabaya, Sidoarjo, Pasuruan too.    


Ingredients:

• 2 liters of water, to boil meat
• 250 gr tetelan / brisket of beef, cut into pieces
• 3 stalks lemongrass, crushed
• 2 cm ginger, crushed
• 2 tablespoons of cooking oil, for frying

Ground spices:

• 8 spring onions
• 4 cloves of garlic
• ½ teaspoon pepper
• 2 cm turmeric
• 1 teaspoon coriander roasted
• 1 tablespoon sugar
• salt to taste

Complement:

• 200 gr yellow noodles / egg noodles, pour hot water, drained
• 50 gr bean sprouts, brewed briefly
• 5 pieces out, halved, fried ripe
• 1 bunch of lettuce, cut into pieces
• lentho (cassava cakes)
• prawn crackers / noodles

Cassava cakes Ingredients:

• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 500 gr grated cassava
• 2 cloves of garlic puree
• 3 red onions puree

How to make cassava cakes:

1. Stir and mix with the average of all the ingredients to make cassava cakes.
2. After the oval shape as when making mendol.
3. Then heat the oil and fry until cooked, drain.

Chili paste:

• 10 grains cayenne pepper, boiled, mashed
• 3 tablespoons shrimp paste
• 1 clove garlic, fried
• 3 tablespoons beef broth of boiled water (from boiled beef)
• 1 teaspoon sugar
• 1/4 teaspoon salt

Directions:

1. Cook the water to the boil, then enter the beef and boiled until cooked, after cooked, remove and cut into small pieces. Set aside.
2. Take 50 ml of broth (3 tablespoons), to make chili, red chili puree way along with the sugar, salt, and garlic until smooth, then enter the broth, stir well and set aside.
3. Boil the rest of the broth back to a boil.
4. Heat oil and saute ground spices, ginger, and lemongrass until fragrant, then enter the spice stir in broth, boiled until cooked and fragrant. Reduce heat and cook for 15 minutes until the flavors mingle.
5. Once boiling, add the meat, salt and sugar, boiled again until fragrant and cooked.
6. To serve: Put ingredients such as tofu, noodles, bean sprouts, bacon and lettuce. Enter the hot sauce and serve with cassava cakes.

Rojak Cingur / Rojak uleg typical of Surabaya

Typical of Indonesian cuisine is very diverse because it comes from diverse nations and tribes, especially about the food one is Rojak Cingur. Cingur salad is a traditional cuisine typical of Surabaya, East Java. Cingur in the Java language has meaning "mouth", because the basic ingredients to make this salad cingur namely the mouth piece of beef braised until tender and then mixed into the peanut sauce. In addition to the other in the form of slices of fruit and vegetables. If the stall is Rojak Cingur most mature, which only uses ingredients ripe fruit without the typical salad East Javanese. For this time we discussed just about how to make typical Surabaya Rojak Cingur Special fruits.    


Ingredients:

• 250 gr cingur cows (mouth, nose cow cartilage) and can be added kikil cow.
• 50 g bean sprouts (clean the edges).
• 1 bunch kale or the amount according to taste (part leaves only).
• 100 grams of beans (small pieces).
• 100 grams of tofu (fried and diced).
• 100 g tempeh (fried and diced).

Ingredients to make chili paste salad:

• 100 grams of peanuts (roasted).
• 200 grams of shrimp paste.
• 50 grams of brown sugar (coarse comb).
• 1 banana klutuk / rock (sliced / shredded).
• 5-10 pieces of cayenne pepper.
• 1 clove of garlic (fried).
• ½ tbsp tamarind water.
• ¼ teaspoon shrimp paste
• Salt to taste.
• Boiled water to taste.

Fresh fruit:

• Cucumber
• Krai (young cucumbers)
• Bengkoang
• Pineapple
• Young mango
• Kedondong

Directions:

1. Wash and clean the cows and kikil cingur then boiled beef cattle and kikil cingur beef until tender. Once boiled, remove and cut into small pieces and kikil cingur cows according to taste.
2. Next, wash and clean also kale and beans and boiled separately. Boil not too ripe so wasted no vitamin content and keep it fresh. if it has been completed promptly remove and drain.
3. Ground spices such as chilli spicy paste consists of several following materials: Petis shrimp, brown sugar / palm or can also be sugar, peanuts that have been roasted or fried, chili, fried onions, sliced bananas klutuk, salt and tamarind water and boiled water which is used to dilute, and then pulverized using a large mortar.
4. Then neat layout Cingur, kikil, fried tofu, tempeh fried and boiled vegetables on a plate before serving.
5. Add sliced fresh fruit into it.
6. Finally, serve salad cingur along with chili paste and crackers.
7. Rujak cingur ready to eat.

Important info:

• Shrimp paste itself consists of various quality. It's so balanced flavor and aroma. The first quality paste usually feels very fishy if not fresh it could stomach ache, while the quality of the 2nd paste not fishy but still feels a sense of shrimp.
• Careful between Cingur and cowhide or kikil almost the same shape of the crossing. Don't mistake in buying
• Crackers usually selected among others: shrimp crackers, vegetable crackers, crackers pohong, crackers miler, fish crackers, crackers melinjo, rambak etc which became crackers typical eastern Java.

Could you imagine how taste Rojak Cingur? Do not just frowned or feel disgusted when I saw the color black as sidoarjo Lapindo mud. Accept the challenge and taste the flavors that make you literate-brake. Eat during the day it feels more stable especially when the sun was scorching-hot, hehe. Alternatively, eat in the evening where they have to make the body feel warm. Salad cingur delicious eaten with white rice warm or can be replaced with a piece of rice cake. Good luck with the recipe and how to make tasty and delicious Rujak cingur typical of Surabaya.

Roasted Corn Recipe

A distinctive feature of Indonesian society today, grilled menu or barbecue to be very exciting to enliven a gathering-do on New Year's Eve night or independence. Corn is one of the favorites menu to add a warm atmosphere in the evening today. How to make roasted corn is not too difficult. Choose corn that is not too old and not too young, then peel the skin. Here's the recipe seasoning roasted corn:    


Ingredients and Seasonings:

• 5 pieces of sweet corn still crusted
• 3 tablespoons margarine
• banana leaf

  Ground Spices:

• 2 red onions
• 2 cloves of garlic
• 2 lime leaves
• 2 red chilies
• 1 teaspoon lemon juice, salt, sugar and flavoring to taste

How to Make Delicious Spicy Corn:

Brush corn with margarine and then wrapped in banana leaves. Burn up a bit overcooked, Lift, open wrap in banana leaves and then coat the corn with spices that are mixed evenly. Roasted corn while turning occasionally inverted spread with seasoning until cooked and fragrant. Pick up and ready to eat.    


How to Make Spicy Sweet Corn:

In addition to a dish in special events such as New Year's Eve, roasted corn following variations we can also serve as a daily menu with additional grated cheese will enhance ideals feels that it becomes a simple roasted corn with various flavors of spicy, sweet corn and honey and salty cheese that is certainly more tempting.   ingredients:

• 5 pieces of sweet corn
• 3 tablespoons liquid margarine
• 2 tablespoons honey
• 1 tablespoon tomato sauce
• 2 tablespoons chili sauce
• 75 grams of cheddar cheese, grated

How to Make Spicy Sweet Corn Cheese:

Peel the skin and then clean the corn from the corn silk sticking, wash and drain. Brush corn with a mixture of the above ingredients evenly, except cheese. Grill and back and forth as she smeared again with herbs to prevent burning and seasoning absorb. Remove and serve with a sprinkling of grated cheese on top.

Tips: Use of Coconut shell charcoal so that the aroma of burnt more tempting your taste

Grilled Carp Fish

Fish as one of the ingredients of Indonesian food as a maritime nation, because our beloved country is very easy to get the fish. Due to the Indonesian waters rich with various types of fish. It is not suitable for all fish served with grilled or on the way in the roast. However, if the present by burning the original taste of fish will feel more savory and delicious. For our recipe this time we can use carp, tilapia, catfish, carp, cork (snake head), catfish or other fish on the market. We take one of them is Gurame (Carp Fish). Grilled fish recipes this one is certainly no less delicious with grilled fish another. The distinctive character of its own carp is a savory meat for life in the water clean, and certainly will not make us disappear taste.    


Ingredients:

• 4 tablespoons sweet soy sauce
• 2 tablespoons cooking oil
• 2 tablespoons margarine

Ground spices:

• 3 teaspoons Coriander
• 5 cloves of garlic
• 4 cloves Onion
• 4 pieces of Cayenne
• 5 grains Pecan
• 3 eye Tamarind
• 5 cm galangal
• 1 teaspoon salt

  Directions:

1. Saute ground spices that have been smoothed to smell fragrant and cooked, then add 75ml of water and cook until the water boils.
2. Furthermore burn carp while smeared seasoning ripe tasted last until the fish is cooked and fragrant scent and then lift.
3. After the spread of fish that has been cooked with spices that you have had sauteed
4. Furthermore be served and if you want more steady also include raw sauce or soy sauce.
5. To be more festive also presented with a menu of fresh vegetables, such as sliced lettuce, basil and sliced tomatoes and cucumbers.

  Sambal Recipe Raw Ingredients:

• 3 pieces of red chili sauce Iris smooth
• 3 red onions finely Iris
• 2 cloves of garlic Slice thinly
• 2 lime leaves subtle Iris
• 1 teaspoon shrimp paste
• 1 stalk lemon grass leaves (white part only) chopped fine
• 1 whole lime squeeze the water
• ½ teaspoon salt
• 3 tablespoons vegetable oil

Directions:

1. Heat the oil, then enter the shrimp stir until fragrant.
2. Grind together with other materials that have been prepared.
3. Raw sauce ready to serve.

Soy sauce recipe Ingredients:

• 5 tablespoons sweet soy sauce
• 5 pieces of red cayenne pepper
• 4 pieces of green Cayenne
• 3 cloves Onion
• 1 piece Tomatoes
• 1 teaspoon of Lemon Water

Directions:

1. Cut cayenne pepper and onion into small pieces
2. deseeded tomatoes and then cut into pieces
3. Combine all the above slices in a bowl and add the soy sauce and lime juice.
4. Ready to serve

Goat Curry "Gulai Kambing"

Gulai most synonymous with mutton. Create some people who do not know the tips and tricks, making Recipe Curried Goat sometimes is difficult. Especially to eliminate the typical smell of goat (smell prengus) which usually reduces the delicacy dishes and make some people reluctant to sample the cuisine. But if friends already know how to cook curry mutton correct, this disturbing characteristic odor can be eliminated easily. meat dishes using ingredients as the main menu should not wash, but by boiling goat meat before use with the aim to remove impurities and residual blood when slaughtering. Moreover, curry goat meat could also be a little squeeze of lemon juice.


Ingredients:

• 250 grams of mutton
• 250 grams of goat ribs
• 3.5 liters of water
• 1 stalk lemongrass, crushed
• 1 sheet of bay leaves
• ½ sheet turmeric leaf
• ½ point coconut grated and squeezed. Take the 500 cc and 500 cc thick coconut milk slurry.

Ground Spices:

• 1.5 cm Ginger
• 2-3 cloves of garlic
• 5-6 cloves Onion
• 1 tablespoon salt
• 2 cm Turmeric
• 1 whole clove, roasted
• 1-2 eggs Cardamom
• 1-2 teaspoons of sugar
• ¼ teaspoon pepper finely
• 2-3 grains Pecan
• 5-7 pieces of red chilli curly
• 1-2 sheets Leaves Orange
• 2-3 tablespoons soy sauce
• 1 item Acid kandis
• cooking oil for frying to taste

   
Directions:

1. Prepare a pot and fill enough water for approximately 2 liters. Boil the meat and goat ribs to a boil (half soft) to eliminate the typical smell of goat grumbling. After 15-20 minutes remove all the water
2. Blend the spices. Could use a blender, but better if in pestle
3. Prepare the contents of the frying pan and cooking oil for sauteing. Enter turmeric leaf, which has been crushed lemongrass, bay leaves, lime leaves and spices that have been prepared on top. Stir over low heat until fragrant smell.
4. Boil water to boil 1.5 liters. Then enter all mutton and boiled until the meat is rather soft.
5. Enter the spice paste over into the stew and stir briefly until all ingredients are well blended.
6. Enter a pint of milk slurry. Stir in the rest of the other spices that have not been put to a boil. Take care not to rupture the coconut milk. Use low heat.
7. Add the remaining coconut milk thickened and stir again until all ingredients are completely mixed. Remember, keep stirring process should not be broken because it can damage the coconut milk and parse the delicacy of its flavor goat curry recipe.
8. Taste and add salt if felt necessary.

This recipe uses a lot of traditional seasoning ingredients so that the results so Recipe Curried goat dish really was tasty, delicious and typical special. Typically, this curry is perfect enjoyed with white rice is still warm coupled with chili and crackers. On it can be sprinkled with a bit of fried onion that is more fragrant aroma.

Gado-gado “Indonesian Vegetable Salad with Peanut Dressing”

Talk about everyday recipes as one of the traditional Indonesian food is very well known to foreign countries is gado-gado, with characteristic fresh vegetables and peanut sauce as gravy is so tasty and tempting in the tongue that we can enjoy anytime. Gado-gado there are several types in the way of cooking and presentation, either directly crushed or cooked first. Here Gado-gado be practical recipes will be discussed.

Ingredients:

• 3 pieces and boiled potatoes peeled, cut into squares
• 100 grams of cabbage thinly sliced
• 2 bunches Leaf Lettuce sliced
• 1 pieces cucumber cut into thin
• 1 pieces tomato cut into thick
• 5 long beans cut into pieces
• broccoli
• 5 pieces lontong (compressed rice cake) cut to taste
• Fried tofu cut into pieces
• Fried tempeh cut
• 4 pieces of chicken eggs, boiled, peeled, and cut into pieces
• 2 tablespoons Rice Flour

Peanut Sauce:

• 100 gr Peanut
• 100 gr Sprouts
• 100 ml coconut milk
• 1 teaspoon Tamarind diluted with 50 ml of warm water
• 1 teaspoon salt
• 1 teaspoon brown sugar ( palm sugar )

Ground spices:

• 8 cloves of Garlic
• 10-20 Red Chili

Directions:

1. First Peanuts fried / roasted and mashed with a pestle or blender and mixed with coconut water after that we stir until blended, then boiled.
2. While waiting for ripe beans, stir fry all the spices until fragrant aromas and ripe issued, and can be entered into the boiling peanut sauce.
3. Do not forget to add the acid water mixed with sugar and salt, and cook until it fit
4. Sauce simmered please continue to use a small stove fire while constantly stirring until all mature, one sign that the food is ready is the seasoning sauce gradually slightly oily and its volume is reduced. Use rice flour so that the sauce is slightly thickened
5. Please cooking stirring constantly, until thickened and boiling all new letup burst can be removed.
6. If all is well so we stayed arrange supplementary materials such as rice cakes, a variety of vegetables and also some pieces of fried tofu and tempeh serving the plate. then pour the peanut sauce. Current prescription ready gado-gado served

Well, so how to make a gado-gado tasty and delicious. If there are less try just added crackers or melinjo, the crisp taste. May also add lemon juice if you want to sour, salty soy sauce or soy sauce can be sweet, or even a spicy sauce also be. Enjoy suit your taste

Batagor, fried tofu fishballs from Bandung

Batagor or fried tofu fishballs are snacks from Bandung to adapt the style of Chinese-Indonesian and now has spread to almost all parts of Indonesia. This food is made with tofu stuffed dough made from Tapioca Flour Fish Mackerel and then fried in oil. Other variations are dumplings fried and served concurrently with batagor coupled with peanut sauce, soy sauce, chili, and lime juice as a supplement.
Besides the delicious taste and delicious, the lime juice on top also raises fresh sensation in our mouths. With mackerel fish taste was enough in batagor and the strong peanut sauce plus a splash of soy sauce made batagor Bandung favored every layer of society. Not only the middle and lower classes of society, some upper class society too many dishes menuyukai this one. This is evidenced by the many restaurants and places to eat in the malls foodcourt section also provides a special menu on this one.
Actually, how to create original recipes bandung batagor is not too difficult and is similar to how to make siomay Bandung. The difference is only skin deep and the processing method in cooking. Ingredients such as corn starch, fish mackerel and its nutty flavor almost similar to dumplings Bandung. For Genuine Batagor Bandung making process will be divided into two parts, namely the manufacture batagornya and manufacture of peanut souce.

Ingredients:

• 250 grams Meat Fish Tengiri
• 1 tablespoon cooking oil
• 100 grams of flour sago
• 1-2 eggs Chicken Eggs.
• Dilute 50ml coconut milk
• 2 tablespoons finely Merica
• 1 teaspoon salt kitchen
• 1 teaspoon sugar
• 3-5 cloves garlic, thinly sliced for stir.
• 1 tablespoon sweet soy sauce
• 15 sheets of skin dumplings
• 10 pong tofu select large (fried tofu without fill/content inside)
• Cooking oil to taste

Directions:

1. Mackerel meat washed and puree (can be a little on tap-tap flesh so soft and smooth).
2. Puree, mix and saute garlic, soy sauce, pepper, salt and sugar sand.
3. Enter the spices that have been sauteed, mixed with mackerel fish that has been refined until blended.
4. Add the eggs, 1 tablespoon oil, thin coconut milk and flour sagunya. Stir and mix all the ingredients with the fish mixture until completely mixed.
5. Prepare the skin dumplings. Open and rengtangkan skin and fill with batter on top and then folded back with the tip slightly folded.
6. For Tofu, cut into 2 parts can be sliced diagonally or the sides only, function is to enter the batter.
7. Prepare a frying pan and add the oil a bit much so that later batagornya submerged all. Fry over medium heat until golden brown color.

Nuts Seasoning Ingredients:

• 100 grams of peanuts, crushed
• Red chili pepper to taste
• 4 cloves of garlic
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon sweet soy sauce
• 1 item Lime, Squeeze and take the water
• Enough hot water.
• A little oil for frying.

Directions:

1. Saute garlic and chilli needed until fragrant.
2. Puree stir above and add soy sauce, salt, sugar and finely ground roasted peanuts and enough water to obtain the desired viscosity.

Tips:

• To be more durable bean sauce, roasted nuts until slightly out of oil.
• So that the sauce does not pale and dark can we add sweet soy sauce seasoning into batagor. Can be added ketchup so pink reddish. If you do not like to use chili peppers to discard seeds.
• How to fry batagor should all know and dumplings submerged parts oil (Deep Fried) so batagor more savory and delicious.

Serve with additional Batagor complete the following materials:

• Boiled eggs, peeled and cut into pieces
• Boiled potatoes, peeled and cut into pieces
• Sambal sauce or chili pestle
• fried white tofu
• Tomatoes, sliced
• Cucumber, sliced
• Lettuce, washed with hot water

I have explained in full from the material, how to make a peanut sauce, and batagornya. So who wants to make batagor for snacks at home can directly try the recipe how to make batagor above. If fit and a lot of love, may be used to open a culinary business batagor

Rawon Rice Spicy Meat Specials

Rawon or commonly known as Nasi Rawon, is one variant of the typical cuisine of East Java. The hallmark of Rawon itself is kluwek, with contents Beef are given various spices so it looks solid black broth. Served in hot conditions will be felt joy. Taste that arise when eating rawon meat with a sweet aroma, it caused spices used very qualified causing unpleasant taste and odor.   Spices Ingredients used:

• 5 lime leaves
• 2 bay leaves
• 3 stalks lemongrass, crushed
• 3 cm galangal, crushed
• 2 cm ginger, crushed
• 2 stalks scallions, cut into pieces

  Ground spices:

• 2 teaspoons salt
• 10 shallots
• 5 cloves of garlic
• 4-10 kluwek seed parent, steamed / roasted, take it
• 1 teaspoon shrimp paste mature
• 2 eggs hazelnut
• 4 red chilies
• 2 cm turmeric
• 1 teaspoon coriander
• 1 teaspoon sugar
• 1 teaspoon tamarind
• 3 tablespoons oil for frying

  Supplementary Ingredients:

• fried onions
• prawn crackers
• chili shrimp paste
• chopped cucumber
• Salted egg, halved only
• Sprouts are brewed and drained
• empal meat
• Heart fried gizzard

  Ingredients of Rawon: * Provide cooking oil * Provide cow bones / ribs around 400 grams * Provide special meat rawonan Around 1Kg * Provide water 2 liters (about 10 glasses)   Directions of Rawon

1. Boil the bones and beef until cooked and soft feel. Then cut the beef into cubes or may also suit your tastes for example cut into chunks.
2. Next rawonnya saute ground spices until fragrant and fragrant, then insert into the stew beef.
3. Put all ingredients into a stew rawon spices. please shut down and cook until all the flavors mingle and meat more tender
4. After completion of all the present Rawon with supplementary materials to suit your taste, and this Special Rawon Rice ready to eat.