Food and Drink Miscellaneous Taste

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Wednesday, August 10, 2011

Crab Soup Recipe



material:

     150 g of boiled crab meat / canned
     7 leeks finely chopped
     1 egg beaten
     6 cups chicken broth
     2 pieces of chicken egg white
     1 cup dried mushrooms (mushroom)
     3 tablespoons cornflour
     50 cc of water
     1 / 2 teaspoon ginger finely
     4 teaspoons soy sauce

How to cook:

     dried mushrooms soaked in boiling water and set aside to rise for 30 minutes. Then cut into pieces
     While the mushrooms are washed and cleaved according to taste.
     Made whipped egg omelet, slice and set aside
     Broth boiled until boiling, put mushroom, crab meat, sliced ​​pancakes, scallions, ginger and a little pepper, add micin
     Bring to a boil again, liquefied starch with 1 / 2 cup water and soy sauce.
     insert it into the soup, bring to a boil again.
     Egg whites whipped with a little water and pour slowly into the soup in hot conditions, stirring, stirring.
     Remove from heat and ready to serve hot.


Tuesday, August 9, 2011

COOKING RECIPES - SQUIRT KETCHUP


Ingredients:

   1. 600 grams of fresh squid that have been cleaned
   2. One grain of lime, water grab
   3. 3 cloves garlic, mashed
   4. Salt to taste
   5. 2 eggs
   6. 2 tablespoons rice flour
   7. Oil for frying

Sauce:

   1. 3 tablespoons cooking oil
   2. 5 onions, thinly sliced
   3. 2 cloves garlic, minced
   4. 6 pieces of red pepper, cut into 1 cm round
   5. 2 stalks lemon grass, take a white, finely sliced
   6. 1 bay leaves
   7. First knuckles galangal, smashed
   8. 100 cc of broth
   9. 10 tablespoons soy sauce
  10. 5 tablespoons soy sauce
  11. ½ teaspoon sesame oil
  12. Salt to taste
  13. MSG

How to Make Squiet Ketchup:

   1. Cut the squid crosswise 2 cm thick, then stir in lemon juice, garlic, salt, eggs and rice flour until blended.
   2. Let stand 1 hour to soak seasoning, heat the oil to taste, fried squid in it until soft and yellow in color. Remove and drain.
   3. Sauce: heat oil, saute onion, garlic, chilli, lemongrass, salam and galangal until softened and fragrant.
   4. Enter the broth, soy sauce, soy sauce, sesame oil, salt and spices, stir.
   5. After boiling put in it fried squid, stir and cook until the flavor is absorbed and sauce thickens.
   6. Remove and serve while hot.
SKFXQUBFEAWT

TOFU STEAK




        Material:

     * 2 pieces of Tofu
     * 1 piece of carrot
     * 1 btr Eggs
     * 1 / 2 bottle of cooking oil
     * 5 stalk Beans
     * 2 pieces Potatoes
     * 1 ounce Flour Bread
     * 1 tsp Arak
     * red onion and garlic to taste
     * Nutmeg, pepper, sugar, salt, mayonnaise sauce, seasoning to taste
      
        Cooking:

     * Destroy know, mix with onions and garlic that have been refined.
     * Add nutmeg, a little salt, stir until smooth.
     * Shape dough round - round and slightly flattened (like steak).
     * Beat eggs and sugar, and put the dough, remove and sprinkle with bread crumbs.
     * Fry until golden brown, remove from heat.
      
        For Sauce:

     * Heat the pan, put wine.
     * Add mayonnaise sauce, flavorings, sugar, and water to taste. Cook until boiling, remove from heat.

FROG BUTTER SAUCE




Material:

1 kg of paddy field frog

2 tablespoons soy sauce

oil to taste

3 tablespoons butter

5 tablespoons soy sauce

1 tablespoon granulated sugar

1 tablespoon tomato sauce

3 tablespoons Worcestershire sauce

½ teaspoon pepper

1 orange juice

Directions:

Wash frog with a little salt so as not fishy.

Frog season with 2 tablespoons soy sauce. Mix well.

Heat oil over medium heat to taste. Fry until cooked frog. Remove, drain and set aside.

Prepare a clean pan and then heat the 3 tablespoons butter over medium heat.

Enter the fried frog then season with sugar, tomato sauce, Worcestershire sauce, pepper and soy sauce.

Lift when the sauce becomes slightly thick.

Serve with lemon slices.

For 6-8 people.

Recipe - Fried Chicken Paste

                                                                     




Material:

     * 1 small chicken cut into small
     * 1 small garlic into small pieces
     * 1 teaspoon salt SDK
     * 1 stalk lemongrass, take the whites only.
     * 1 red chili, seeded
     * 1 red tomato, thinly sliced
     * cooking oil to taste

Chili:

     * 8 pieces red chili
     * 5 red chili pepper
     * 3 cloves garlic
     * grains pepper to taste
     * 1 1 / 2 SDK tea fried shrimp paste
     * salt to taste

How to cook:

     * Balur chicken with salt and white until blended bwang
     * Fried chicken until golden brown and then lift
     * Saute until wilted lemon grass and chili oil with 4 SDK
     * Enter the tomatoes and other spices, and cook until fragrant
     * Enter the fried chicken, mix well
     * Remove and serve to family






TOMBUR FISH




Tombur Fish Ingredients:

1 tail (800 g) tilapia fish
200 g fried peanuts
50 g pecan

Spices are in use:

½ thumb (2 cm)
5 cloves shallots
5 cloves garlic
Lime juice to taste
Salt to taste
100 g red chilli
50 g cayenne pepper
100 g rias/honje
Sugar to taste

How to Make Fish tombur:

1. Marinate the fish tilapia with salt and lime juice, then grilled over charcoal embers until cooked on both sides.
2. Roasted spices, then uleg, but do not get too soft.
3. Roasted hazelnut and smooth mashed with roasted peanuts.
4. Mix the spices and nuts into one, add a little water.
5. Give the lemon juice, sugar, and salt, according to taste, resulting in a spicy flavor, sour, sweet and balanced.
6. Serve the grilled fish and pour sauce on top tombur.

Spicy Sour Chicken





material:

     1 whole chicken is
     1 turmeric leaf lbr
     1 stalk Serai (crushed)
     3 Leaf stalk bowing - bowing
     Tamarind to taste

Spices that:

     10 red chilies
     8 pieces red onion
     2 cloves Garlic
     1 / 2 finger Turmeric
     1 / 2 finger Galangal

Cooking Method:

     Clean chicken, cut - cut medium, then wash thoroughly and drain.
     Boil enough water to boil.
     Enter the spices are mashed, add the lemongrass and basil leaves - basil.
     Also add turmeric and tamarind leaves.
     Cook until thick and pervasive, add salt and seasonings.
     Add chicken, simmer until the water is low, stirring occasionally.
     Raise if the chicken is tender and serve.