tag:blogger.com,1999:blog-52346424006497144222024-03-05T21:17:57.639-08:00indonesian recipesUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5234642400649714422.post-90252842562540307722012-09-25T22:01:00.000-07:002012-09-25T22:01:00.032-07:00 Rendang Padang(Beef)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6quj-xSoElPPBUYGFpWYRfQdsuvH3Yvr3iih5iQpqOhan7W3l-xBdx8ZOlBYpbSdh64LeVqN60KcM65KxDnKWEnUzPS2s-bRb51GsAmBf43TU36yRw4RDlLRnkf2TfUi5kntoQZ3eHole/s1600/DSC01382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6quj-xSoElPPBUYGFpWYRfQdsuvH3Yvr3iih5iQpqOhan7W3l-xBdx8ZOlBYpbSdh64LeVqN60KcM65KxDnKWEnUzPS2s-bRb51GsAmBf43TU36yRw4RDlLRnkf2TfUi5kntoQZ3eHole/s400/DSC01382.JPG" width="400" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Minangkabau or padang <span style="mso-spacerun: yes;"> </span>is the beautiful place in west Sumatera
province in Indonesia.they have so many culture and kuliner.one of the famous
food from there is<span style="mso-spacerun: yes;"> </span>RENDANG,this kind of
food<span style="mso-spacerun: yes;"> </span>is one of the pioneer in restaurant
padang because<span style="mso-spacerun: yes;"> </span>very delicious .rendang
made from beef combine with spices . If you’re sick and tired of the same old
way of cooking beef—consider beef rending. Tender moist flavorful morsels of
beef coated with exotic spices--this dry stew is bound to tease your taste buds
to no ends. Although it originated in west-central Sumatra, Indonesia, this
dish is also popular in Malaysia and Singapore. Different regions of South-east
Asia have developed their own special way of preparing this dish, but the main
ingredients remain pretty much the same.<o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 teaspoon </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">salt</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 teaspoon </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">ground coriander seed</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/4 teaspoon </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">ground turmeric</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 inch </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">ginger</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>roughly
chopped</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 large cloves </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">garlic</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>roughly
chopped</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 large </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">shallots</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>roughly
chopped (about 7 ounces)</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">chili pepper flakes to taste</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>(I used about 3 tablespoons)</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tablespoons </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">vegetable oil</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 pounds </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">beef shanks or shortribs</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cut into large cubes</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 stalks</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;"> lemongrass</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>white
part only, smashed</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">kaffir lime leaves</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 inch </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">galangal</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <i>sliced
into coins</i><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 packs</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;"> freeze dried coconut cream</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> rehydrated in 2 cups of warm water, or 1 can
coconut milk</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tablespoon </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-language: EN-GB;">palm sugar </span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">brown sugar can be substituted</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
</ul>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Directions<o:p></o:p></span></b></div>
<br />
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add all the salt, coriander,
turmeric, ginger, garlic, shallots, and chili flakes to a food processor
and run until there are no clumps left and you have a smooth spice paste.
You'll need to scape the bowl down a few times.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the oil to a heavy
bottomed pot and heat over medium high heat until shimmering. Fry the beef
in batches, allowing each surface to brown before turning. Transfer the
browned beef to a bowl and repeat with the remaining meat.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the lemongrass, lime
leaves and galangal to the hot oil and fry until fragrant. Transfer to the
bowl with the browned beef, leaving the oil in the pot. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Turn down the heat to medium
low, and then add the spice paste. Fry, stirring constantly until very
fragrant and most of the moisture has evaporated (about 10-15 minutes). If
the paste starts burning, reduce the heat and add a bit of water. Add the
coconut milk and palm sugar, and then return the beef and herbs to the
pot, stir to combine the turn the heat down to medium low and loosely
cover with a lid (you want some steam to escape). Stir the rendang
periodically and simmer for 3-4 hours until the meat is very tender.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Once the meat is tender and
most of the liquid has evaporated (about 4 hours), remove the lid and turn
up the heat. You'll need to stir the mixture constantly to prevent it from
burning, but you want to evaporate as much liquid as you can without
burning the meat. At this point there should be quite a bit of oil in the
pot from the meat so you're essentially frying the sauce and concentrating
the flavors. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The rendang is done when
there is almost no sauce left and the meat is dark brown. Ideally you'll
let this sit overnight for the flavors to evenly distribute into the meat.
During this time, the meat will turn chocolate colored and the flavors
will deepen. Serve the beef rendang with steamed rice. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Beef
rendang goes well with Bismatic rice, roti prata (like naan bread
but flakier) or nasi kunyit (turmeric glutinous rice).</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-12668524753486822302012-09-06T00:16:00.000-07:002012-09-06T00:16:41.493-07:00How to make Tempe<div dir="ltr" style="text-align: left;" trbidi="on"><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmbxL2sB2816NQ2yhXbZE7ES4VbErcWUcRhhmNMtAq71XDWCaNjppZKxMVCQfmEqMD_qZyQ9hS7Otvz72jnpCmS5aXrXQw6VQCY6rGEFTsH0tLkBfFmUlkZ8Dr5IUSANZHfU7aukFSJgH/s1600/DSC01327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmbxL2sB2816NQ2yhXbZE7ES4VbErcWUcRhhmNMtAq71XDWCaNjppZKxMVCQfmEqMD_qZyQ9hS7Otvz72jnpCmS5aXrXQw6VQCY6rGEFTsH0tLkBfFmUlkZ8Dr5IUSANZHfU7aukFSJgH/s400/DSC01327.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">One of the famous food from java island is tempe,it is contain<span style="mso-spacerun: yes;"> </span>protein and vitamin ,tempeh made by soybeans .we can get so many benefit from tempe because tempe contain of many heath ingredients<span style="mso-spacerun: yes;"> </span>that will make benefit such as strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.the problem if we are living in other countries we cannot fine tempe in supermarket or store.I would like to teach you how to make tempe.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">The three important parameters in making Tempe are: <br />
<br />
1. moist or water content<br />
2. Tempe starter (ragi tempe) or inoculum Tempe<br />
3. Incubating temperatures</span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step 1: Cleaning and Soaking Soybeans<br />
</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
Clean the soybeans with clean water. Then soak the soybeans in water for 8 hours or over the night.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Step 2: Cracking the soybeans<br />
</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br />
After 8 hours or over the night, time to separate the soybeans from its skin. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, and then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Step 3: Cooking the soybeans</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br />
<br />
Put the beans in a cooking pot with water over the soybeans and cook for 30 min. When it's cooking and foam gather, remove it with clean ladle.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Step 4: Drying the Soybeans</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br />
<br />
After 30 minutes, drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.</span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step 5: Cooling off the soybeans</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
<br />
Move the dry beans into some wide place (ex. tray pan for baking) to cool off, leave it for sometime. During this process, avoid touching the beans with hands, use clean tool instead.</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
<b>Step 6: Inoculating the soybeans with Tempe starter</b><br />
<br />
When the soybeans is already dry and cold (but not too cold, is better), sprinkle it with 1/4 teaspoon of Tempe starter. Mix with a clean spoon for about 1 minute to distribute the Tempe starter evenly. It's very important to mix the Tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.</span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step 7: Incubating the beans</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
<br />
Take 3 plastic bags (I use plastic bag size 18 X 25 cm with sealed).Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Then perforate them with holes at a distance of about 1 cm by using a clean satay skewer or a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter).This will allow the mould to breathe.</span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step 8: Storing the beans</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
<br />
Place the packed beans in an incubator at 30°C or at a warm place for about 36-48 hours which the Tempe fermentation takes place. I put them on the top of oven tray then store them on the top of my kitchen cupboard. The temperature in the house is about 28 C so I have to wrap the beans using a clean napkin/towel to make them warmer.Best temperature for Tempe is around 30 C. </span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step 9: Tempe is ready</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br />
<br />
After 36 hours the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece. Now you can cook your Tempe for some delicious dishes...</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Step 10: cook the Tempe</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Tempe can be cooked in different ways. Simple way to enjoy it just marinates with salt and garlic then fried it.wow it very delicious......</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-90142330910364688122012-08-28T23:09:00.000-07:002012-08-28T23:09:03.890-07:00 Mardie"s Fried Noodles<div dir="ltr" style="text-align: left;" trbidi="on"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-GB</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><br />
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<div class="MsoNormal">Noodles <span style="font-size: 12.0pt; line-height: 115%;">is the primary food in east asia like japan,china ,Thailand Indonesia,Singapore and the other country.we can prepared so many kind cuisine with noodles such as fried noodles,and you make combination with vegetables,this is a simple recipe for fried noodle good served for lunch and dinner time and easy preparation.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-SMPlyBC1M4La2kq92UcaKhQk85Ux6eUkBN0REwBBRTD1-zMXoXnyNnTBTg8cOK47nAPsBS4-zhtjpR07n0H2U7Qmzy_NfennZNFCcf-8B4VLoICd8lgY6z8jBk-WkwfIH2q2RZOAPPR/s1600/DSC01291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-SMPlyBC1M4La2kq92UcaKhQk85Ux6eUkBN0REwBBRTD1-zMXoXnyNnTBTg8cOK47nAPsBS4-zhtjpR07n0H2U7Qmzy_NfennZNFCcf-8B4VLoICd8lgY6z8jBk-WkwfIH2q2RZOAPPR/s400/DSC01291.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients:</span></b></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">8 ounces chicken breast or 4 beef sausage</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 teaspoons dark sweet soy sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 spring onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 teaspoon salt</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pepper, to taste</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pinch of cornstarch</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Other:</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 pound Shanghai-style noodles</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 1/2 teaspoons sesame oil, or as needed</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup carrot slice</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 large clove garlic, peeled and minced</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 green onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6 tablespoons oil for stir-frying, or as needed</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 eggs</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Extra soy sauce, salt or sugar for seasoning, as desired</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 table spoon mayonase</span></li>
</ul><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preparation</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Cut the chicken or sausage <span style="mso-spacerun: yes;"> </span>into bite-sized cubes (about 1-inch). The chicken Add the marinade ingredients. Marinate the chicken for 20 minutes.<br />
<br />
While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.<br />
<br />
Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.<br />
<br />
In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).Add eggs stir- friy and the chicken or sausage cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok. <br />
<br />
Heat 2 tablespoons oil. When the oil is hot, add the carrot. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.<br />
<br />
Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the mayonase and stir, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the spring onion and stir to heat through. Serve hot.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-82607706263916724512012-08-22T07:25:00.000-07:002012-08-22T07:25:25.376-07:00indonesian meatballs/bakso<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY9t01hA9AuZIKkAeHwdkla_mIsws9o7t_RNi1qu3OtupabBYpDG0okfWBewQnRXRF-gtj6mQKeU2UOYK22MgW_SUJh2aUIFwevSxB7lKGnBcOsLYiNmXRKDqdT6ppCVXiIf5HUPAB9C9/s1600/DSC01282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY9t01hA9AuZIKkAeHwdkla_mIsws9o7t_RNi1qu3OtupabBYpDG0okfWBewQnRXRF-gtj6mQKeU2UOYK22MgW_SUJh2aUIFwevSxB7lKGnBcOsLYiNmXRKDqdT6ppCVXiIf5HUPAB9C9/s400/DSC01282.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">When I remember my country, I will remember also special food from there called bakso,we can fine everywhere in Indonesia, because it is very famous food.for example in sideroad restorant it is available.actually easy to make bakso ,I will tell you the way tomake it.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Ingredient</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To Make meatballs</span></i></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 250 gram minced beef</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 35 gram tapioca flour</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 75 gram crushed ice cube</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 2 white eggs</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 3/4 teaspoon baking powder</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 2 tablespoons of fried garlic</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 2 tablespoons </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-language: EN-GB;">fried shallots</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- salt and pepper to taste</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To make the broth</span></i></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 250 gram Beef ribs ( young beef bones are the best to make broth, cooked a day before and store) </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 1/2 teaspoon pepper</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 3 cloves of garlic, crushed and fried</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 1 stalk celery leaf, finely chopped</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- 1 stalk onion spring, finely chopped</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- Salt to taste</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 750 ml water</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Additional Ingredients</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- Fried Tofu Meatball (<i>Bakwan Tahu Goreng</i>) - Fried meatball (<i>Gorengan Bakso</i>)</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>- 150 g dried egg noodles, cook and set aside</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">- Green salad or Bak Choy ( Chinese cabbage or Indonesian : Sawi)</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- Fried shallots</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- Sweet soy sauce (kecap manis)</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- Chilli sauce</span><u><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-language: EN-GB;"> </span></u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-language: EN-GB;">(<i>sambal</i>)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Directions</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1. Mix all ingredients for meatball and grind them in food processor until it's sticky. Then put in fridge for 45 minutes to one hour. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2. Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and drop the meatballs into boiling water. When it's floating, it means it's done. Set aside. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3<span style="color: black;">. Make the broth : boil the beef ribs into 750 ml water, add the salt, pepper and the rest of ingredients. Cook until it's boiling. Then add the meatballs inside.</span></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4<span style="color: black;">. Serve the meatball with cooked egg noodle, green salad, <i>bakwan tahu</i>, <i>gorengan bakso</i> and garnish fried shallots. Add sweet soy sauce and <i>sambal</i> if you like. Then pour with the broth. Eat when it's hot or warm. </span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-49840479734889442342012-08-17T04:56:00.000-07:002012-08-17T04:56:51.696-07:00Tom Yum Goong best recipe<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUmt81C2PN2igfirygvq6VZMSDmbzdU8fc597xip8BFx2hYYvnyXaJCqqb2IUD6m8kvAX8DwTs61cCtQwD7mITWshedey4G-iRs5duqnIUEF_nLJ0y4AkKNc1vKX_LEwrvnDgbnAZqq8k/s1600/DSC01279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUmt81C2PN2igfirygvq6VZMSDmbzdU8fc597xip8BFx2hYYvnyXaJCqqb2IUD6m8kvAX8DwTs61cCtQwD7mITWshedey4G-iRs5duqnIUEF_nLJ0y4AkKNc1vKX_LEwrvnDgbnAZqq8k/s400/DSC01279.JPG" width="400" /></a></div><div class="MsoNormal">Isn't it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? <b>Tom Yum Goong </b><sup><span style="color: #660000;">[1]</span></sup> is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a good cup of tea, chances are you'd be good at making Thai hot and sour soup as well.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">One day in a week we use to have dinner outside with our family,and yesterday<span style="mso-spacerun: yes;"> </span>my wife decided to one of the famous restaurant in Kuwait that is oriental restaurant.this restaurant is special for thai food and we use to order tom yam goong .and today i get surprise because my wife prepare for me this food at home and the taste really amazing,so we want to share with you how to make tom yam goong. </div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">:</span></b></div><div class="MsoNormal">1 1/2 cups unseasoned chicken <br />
7-8 large shrimp, peeled with the head and tail sections left<br />
3-4 fresh kaffir lime leaves, torn into pieces and lightly bruised<br />
4-5 slices of lemongrass, approximately 1/8-inch thick<br />
4-5 very thin slices of fresh galangal<br />
3/4 cup canned straw mushrooms <sup><span style="color: #660000;"></span></sup> (or fresh white mushrooms), drained and halved<br />
1 tablespoon of tom yam paste<br />
2 tablespoons of fresh lime juice, or to taste<br />
2 tablespoons of fish sauce, or to taste (see notes in the post about the sodium level in the broth)<br />
4-5 small dried red chilies (I use arbol), broken up<br />
1/4 cup lightly-packed cilantro leaves</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> <span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><b style="mso-bidi-font-weight: normal;">Directions:</b></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>In a medium saucepan, bring the broth to a very gentle boil over medium heat. Monitor the temperature so that the liquid is not boiling furiously but barely simmering. [We're infusing the broth with fresh herbs in the manner similar to making tea; we're not cooking the life out of them.]</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Add the mushrooms.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Stir in Nam Prik Pao.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Add the fish sauce, followed by the dried chilies.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>As the broth is gently simmering, lower the shrimp into it while monitoring the temperature somewhat closely (meaning you don't need to whip out the thermometer but keep an eye on the broth to make sure it doesn't drop too low that the shrimp won't cook or surge too high that the shrimp is boiled to death).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Give the shrimp a couple of stirs. Once the flesh has firmed up and turned opaque, remove the saucepan from heat.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Season the soup off the heat with the lime juice. Taste. Add more fish sauce or lime juice as necessary.</span></div><div class="MsoNormal"><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Stir in the cilantro leaves and serve the soup piping hot with rice (it is, after all, an entree).</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-31855399051894583252012-08-15T01:51:00.000-07:002012-08-15T01:51:18.560-07:00Indonesian fried rice special/nasi goreng<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; mso-outline-level: 2;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Indonesian Fried Rice special / Nasi goreng</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uS0plbcOL3GAQVIkNGHlY7MJE1BWWHw8YjG5vcmCGVHcD7YthvU7wyrNwH7YuPRV2rZjhBYP0wEvby4GzA6aIDUmUr5xIjNN1VwAE3Ic6fNf340ZL7y_4kSKa-uPYzvGvyAznkNRSLS3/s1600/DSC01229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uS0plbcOL3GAQVIkNGHlY7MJE1BWWHw8YjG5vcmCGVHcD7YthvU7wyrNwH7YuPRV2rZjhBYP0wEvby4GzA6aIDUmUr5xIjNN1VwAE3Ic6fNf340ZL7y_4kSKa-uPYzvGvyAznkNRSLS3/s400/DSC01229.JPG" width="400" /></a></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-outline-level: 2; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; mso-outline-level: 2;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 cups cold cooked rice </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tablespoons oil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 egg, lightly beaten</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5 shallots, peeled and sliced </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 cloves garlic, peeled and sliced </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 red chilies, sliced </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 teaspoon dried shrimp paste </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 teaspoon salt 1 tablespoon sweet soy sauce sliced cucumber (to garnish) sliced tomato (to garnish) </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">8 ounces sliced chicken </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">8 ounces sliced beef or 8 ounces medium shrimp, shelled,deveined and chopped (optional)<span style="mso-spacerun: yes;"> </span>and 1/2 teaspoon coriander powder</span></li>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Note: This dish is usually served with traditional meat accompaniments or with meat in the dish.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Stir the rice with a fork to separate the grains.</span><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Heat the remaining oil in the wok and fry the shallots, garlic,coriander, chilies and shrimp paste until<span style="mso-spacerun: yes;"> </span>the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Garnish with shredded egg, cucumber, and tomato .</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Serve with fried egg, fried chicken, satay, and shrimp crackers. </span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5234642400649714422.post-25713632692388407482012-08-15T01:45:00.000-07:002012-08-15T01:45:08.486-07:00 Bar-B-Que Chicken with sweet soy sauce (Ayam Bakar Kecap) recipe<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="color: #002060; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Bar-B-Que Chicken with sweet soy sauce (Ayam Bakar Kecap) recipe</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlskNlTwno5uqcjyuN70dINTvd3Ain1td42HiuPuaC2K0kFvB9SwBJ0cM9ayPHm0_UazTRITofC3TdLHeQQFoKauKMeQXUeSQEEM4qOQwyYQdgFVD8Fjv4hm2kyvj4ket3fXzAT44EPW2M/s1600/DSC01272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlskNlTwno5uqcjyuN70dINTvd3Ain1td42HiuPuaC2K0kFvB9SwBJ0cM9ayPHm0_UazTRITofC3TdLHeQQFoKauKMeQXUeSQEEM4qOQwyYQdgFVD8Fjv4hm2kyvj4ket3fXzAT44EPW2M/s400/DSC01272.JPG" width="400" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">This is is my favourite food.my mother use to prepare this food in special moment in my family.we are calling ayam bakar kecap,I want to share this recipe with all of you,wish, you will like this food.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">First, prepare the chicken marinade:</span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">dried chili flakes</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 cloves garlic</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 shallots (bawang merah)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tea spoon galangal powder (langkuas)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 table spoon candle nuts powder (kemiri)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tea spoon turmeric powder (kunyit)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4 dried basil leave (laos)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 cup sweet soy sauce (kecap manis)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 table spoon kaffir lime juice (jeruk purut), or otherwise, 4 kaffir lime leaves</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">salt and pepper to season</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 whole chicken</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 dried leaves (daun salam)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Chilli paste (sambel trasi)</span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">you can use “<span style="color: red;">cobek</span>” this the name of traditional grinder, grind all the ingredients until they form a smooth paste. If you prefer, you can use your food processor or chopper to achieve the same … I just like doing it the traditional way better. If you have a whole chicken, cut the it in six pieces. Put the chicken in a large wok and rub the marinade onto the chicken. Let the chicken be marinated for about an hour. At the end, add between a quarter to a half cup of water into the wok and heat the wok. Ensure that you turn the chicken over a few times to prevent burning. Once the liquid thicken a bit, turn off the heat and grill the chicken for about 15-20 minutes, turning them over half way through.you can add cucumber or cabbage than chilli paste ,let Enjoy!</span></div></div>Unknownnoreply@blogger.com0