Recipe Food Processor Scones

Recipe Food Processor Scones

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Recipe Food Processor Scones

Food Recipes - These scones are delicious. The outside crust is buttery crisp, and the crumb is light, tender, and flakey but not dry. I substituted light cream for the heavy, even though the recipe said not to, and can’t see that it had a negative effect on the texture.

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lemonade scones jam cream
A Good Food Recipe

A Good Food Recipe

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A Good Food Recipe

Food Recipes - About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.

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Recipe Good Food

Recipe Good Food

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Recipe Good Food

Food Recipes - About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.

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Recipe Baby Food Chicken

Recipe Baby Food Chicken

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Recipe Baby Food Chicken

Food Recipes - I used to make my own baby food when the kids were younger. This was one of their favourites. Gradually, I added garlic powder, onion powder (as they got older), parsley, herbs, ginger, cayenne, cumin. Soon, they were able to eat all the spicy foods that I cooked. This is a good basic recipe even if you're not trying to introduce new flavours, vegetables , etc. Prep time includes the time to ...

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Korma Recipe K Foods

Korma Recipe K Foods

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Korma Recipe K Foods

Food Recipes - Rich, creamy chicken korma is usually forbidden territory if you’re watching your weight, but we’d hate you to miss out so we’ve come up with our healthy chicken curry recipe. Add extra ...

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T Bone Steak Recipe Food Network

T Bone Steak Recipe Food Network

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T Bone Steak Recipe Food Network

Food Recipes - Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network.

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beer marinated bone steak sauteed onions mushrooms
Aloo Gosht Recipe K Foods

Aloo Gosht Recipe K Foods

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Aloo Gosht Recipe K Foods

Food Recipes - DIRECTIONS. Heat the oil in a large pot or wok. When the oil is hot, add the onions and stir fry for 2 or 3 minutes. Add the cinnamon, peppercorns, cardamom and cloves and continue to stir fry until the onion is golden.

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Recipe Kale Cake

Recipe Kale Cake

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Recipe Kale Cake

Food Recipes - This Kale and Apple Cake with Apple Icing is a moist and fluffy layer cake that's naturally green! You can't taste the kale, but it leaves a vibrant green colour and some goodness behind. It tastes like apple cake and has a zingy apple frosting.

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Pasta E Fagioli Recipe Food Network

Pasta E Fagioli Recipe Food Network

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Pasta E Fagioli Recipe Food Network

Food Recipes - Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring ...

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Hummus Recipe Without Food Processor

Hummus Recipe Without Food Processor

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Hummus Recipe Without Food Processor

Food Recipes - This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought. Jump to the Easy Hummus Recipe or watch this quick video showing you how we make it. Just so we are all on the same page, let ...

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Recipes making spicy sour squid

Recipes making spicy sour squid

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Good morning the Bund, been ripe yet NIH?

Admin will distribute recipes for mothers whose families have a taste of spicy, must try NIH bund..

See ya Bund..

 Materials:
1 kilogram small size fresh squid
1 tablespoon tamarind
1 tablespoon salt
1/2 onion, thin transverse slice
Cooking oil to taste
6 cloves shallots, thinly sliced
5 cloves garlic, finely chopped
15 pieces of cayenne pepper, cut into slices
2 stems of lemongrass white. Crushed
3 Salam leaves
2 galangal sections,
1 The spread of ginger
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1/2 tablespoons Javanese sugar
1 tablespoon tamarind water
Salt to taste
2 pieces of red tomatoes, cut into 6 parts

How to cook:
Clean the squid you want by washing it. Clean also some parts of it by pulling the parts of the head so that the contents of his stomach came out, then discard the gills part of the shape as plastic. Do not forget to remove the bag, but do not waste if you find eggs in the squid.
After the spread, then you are marination by using Javanese acids and salt, then stir until evenly well and let stand for approximately 20 minutes. After that lift, wash and drain.
Heat the oil in a frying pan and then continue by sauté the onion and onion until the fragrance changes color.
Add the garlic, then continue stirring and pounding it until fragrant.
Add spices in your cooking, such as galangal, ginger, lemongrass and salam leaves, then stir steadily until it looks wither and fragrant.
Put the tamarind juice, sweet soy sauce, oyster sauce and Javanese sugar, then stir until blended.
Add the squid ingredients to the squid, and cook using a small flame to remove the water and also boil.
After cooked and fluffy squid meat then put tomatoes and salt into your cooking.
Stir until all the ingredients are evenly distributed then you lift and serve on top of the Sajii Bowl.
Serve while still warm together with rice to add delicious.

Nb:

Cooking time

Getting started: 60 Minutes

Cooking: 50 minutes

Total: 110 minutes

Number of servings

8 portions

Gimana Bund, easy and simple instead.

Open also other cooking recipes Bund.

Good luck.
Bandeng Presto (High Pressure Cooked Smoked Milkfish)

Bandeng Presto (High Pressure Cooked Smoked Milkfish)

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Pressure cooking was first introduced by French Physicist, Denis Papin. He invented Steam Digester to reduce the time needed to cook foods. Basically what the steamer do is tighten the air pressure inside it to increase the boiling point of water, therefore the food would be cooked faster.

Bandeng Presto uses high pressure cooking technique that probably was introduced during Dutch colonization in Semarang, Central Java. Bandeng or Milk Fish contains many bones that makes it harder to eat when cooked with regular pressure. Bandeng Presto is Smoked Milk Fish which cooked with High Pressure Cooker.

Bandeng is a large toothless silver fish that lives in warm parts of the Pacific and Indian oceans and related to the herring and the salmon, is commonly used in Indonesian cuisine. Presto came from Italian language “quickly”, but in this case, it refer to the pressure cooker brand “presto” – the first pressure cooker penetrated the market in Indonesia.

It is readily prepared by deep frying or bake it in the oven and serve hot/warm. There is no additional ingredients needed. A vacuum packed smoked milk fish is the most commonly used method for preserving Bandeng Presto and widely sold in Semarang Stores. It can be kept for 6 months - 1 year in the cool place without reducing the freshness and nutrition.

Ingredients:
  • 1 kg (or 3) fresh milkfishes, remove gills and stomach part
  • 1 tablespoon tapai yeast (read below), grounded
  • 2 tablespoon salt
  • 3 tablespoon tamarind water
  • 10 bay leaves
  • 10 cm galangal (see: opor ayam), sliced and pounded
  • 2 1/2 litre water

Grounded spices:
  • 14 cloves red onion
  • 7 cloves garlic
  • 4 cm ginger
  • 4 cm turmeric
  • 1 teaspoon salt
  • 150 g big red chili peppers, boiled
  • 10 small green chili peppers, boiled
  • 8 cloves red onion, boiled
  • 4 cloves garlic, boiled
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon terasi (shrimp paste), fried

Other Ingredients:
  • Banana leaves for wrapping as needed
  • Egg’s white or flavoured flour as needed


Method:
  1. Slice the stomach part of the fishes. Clean them up using water and let them dry.
  2. Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for about 1 hour.
  3. Smear the fishes with grounded spices evenly.
  4. Put bay leaves and slices of galangal on top of the fishes.
  5. Wrap with banana leaves so that the fishes are easy to lift from the pressure cooker.
  6. Pour 1 litre water into the pressure cooker. Put a sieve on top of the cooker
  7. Arrange the wrapped fishes ontop of the sieve.
  8. Cook until the cooker hissed, 30-50 minutes depending on the type of pressure cooker you use.
  9. Let the cooker cool with open lid.
  10. Pour water again and cook until the water is no more.
  11. Take out the fishes and let them dry.


Method for chili sauce
  1. Heat vegetable oil.
  2. Sautee grounded spices until the sauce smells good.
  3. Put into plate and let it cool.


Serving:
  1. Smear the fishes with egg’s white or flavoured flour.
  2. Fry until brown.
  3. Serve with chili sauce.

Unveil more of Indonesian Secret Recipes and The Stories Behind Them:
"The Indonesian Kitchen: Recipes and Stories"


Images Sources:
http://afeministblog.blogspot.com
http://farm3.static.flickr.com/2183/2152563196_dcfa836013_o.jpg

References:
http://discoverpressurecooking.com/history.html
http://sofhaljamil.com/2008/10/14/from-semarang-with-bandeng-presto/