Indonesian Food Recipes: Search results for Food Processor Vegetables

Recipe Food Processor Pie Crust

Mr Jalan Jalan Sunday, May 17, 2020 Comment

Recipe Food Processor Pie Crust

Food Recipes - A simple pie crust recipe for your food processor, your stand mixer or to make by hand This recipe make enough for a double crust pie (top and bottom crust.) See video below for tutorial on how to make this crust in your stand mixer! Looking for a single pie crust recipe – see my recipe here!

If you're looking for recipe food processor pie crust you've reached the perfect place . We've got 30 graphics about recipe food processor pie crust including pictures , pictures, photos , backgrounds , and more. In such web page , we also provide number of graphics available . Such as png, jpg, animated gifs, pic art, logo , black and white , translucent , etc.

Recipe - Food - Nutrition

Mr Jalan Jalan Sunday, August 02, 2020 Comment

Recipe - Food - Nutrition

Food Recipes - This simple recipe blends avocado with garlic, lime juice, yogurt and olive oil for a lip-smacking, delicious dressing that can be whipped up in minutes! ... From the Magazine My Global Table: Japan July 2, 2019 Miho Hatanaka. Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and ...

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mediterranean diet inspired recipes food network

Food Safari's gado gado

Akper waikabubak Sunday, July 21, 2019 Comment

Ingredients

· vegetable oil, for deep-frying

· 100 gfirm tofu, cut into cubes

· 2carrots, sliced into small batons

· ¼green cabbage, sliced

· 100 gsnake beans, cut into 4 cm lengths

· 1bunch kangkung (morning glory), roughly chopped

· 100 gbean sprouts

· ¼Lebanese cucumber, diced

· 1medium potato, boiled, peeled and diced

· 2hard-boiled eggs, sliced

Peanut sauce

· 100 graw shelled peanuts

· 3kaffir lime leaves, torn

· 5garlic cloves, roughly chopped

· 4red Asian shallots, roughly chopped

· 2-5red chillies, roughly chopped

· 1 tbspground coriander

· 1 tbspground ginger (or Kaempferia galangal if you can find it)

· 50 mlvegetable oil

· 200 mlcoconut cream

· 200 mlwater

· 50 gpalm sugar, shaved

· 5 tbspraw sugar

· salt to taste

· 1 tbsplime juice

To serve

· bitter nut crackers (krupuk), or cassava crackers, fried shallots, kecap manis and lime juice

Instructions

To make the sauce, preheat the oven to 180°C. Place the peanuts on a baking tray and roast for 8-10 minutes or until golden. Allow to cool slightly, then place in a small food processor with the lime leaves and process until finely ground.

Place the garlic, shallots, chilli, ground coriander, ground ginger and 1 tablespoon of the oil in a blender and process until a paste forms. Heat the remaining oil in a saucepan over medium-low heat. Add the paste and stir for 5-7 minutes or until it starts to separate. Stir in the coconut cream and water and bring to the boil. Add the ground peanuts and cook for another 5 minutes. Add the sugars and salt and a little water if it’s too thick. Remove from the heat and stir in the lime juice.

Cook the carrot, cabbage, snake beans, kangkung and bean sprouts separately in lightly salted boiling water until just blanched. The cabbage, carrot and beans will take about 2-3 minutes while the kangkung and bean sprouts only need 30 seconds. Drain well.

Mix all the cooked vegetables with the cucumber, potatoes and eggs and spoon onto a large serving plate.

Heat the oil in a wok to 180°C. Fry the tofu until golden, then drain on paper towel. In the same oil, fry the krupuk until they expand and puff up.

Scatter the fried tofu over the vegetables and spoon over some of the peanut sauce. Lightly drizzle kecap manis over the top and add a squeeze of lime. Garnish with some of the bitter nut crackers and fried shallots. Serve with the remaining peanut sauce on the side.

Gado-gado

Akper waikabubak Thursday, March 01, 2007 Comment

The famous Indonesian salad served with a rich peanut sauce.

SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:
1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Indonesian chicken skewers and spicy coconut salad

Akper waikabubak Monday, July 22, 2019 Comment

INGREDIENTS

1/2 small red onion, coarsely chopped
4 garlic cloves, coarsely chopped
2 fresh long red chillies, coarsely chopped
4cm piece fresh ginger, peeled, sliced
1 teaspoon raw sugar
1 1/2 tablespoons grapeseed oil
1 stem lemongrass, pale section only, finely chopped
1 lime, rind finely grated, juiced
1 tablespoon kecap manis, plus extra, to serve
800g chicken thigh fillets, trimmed, cut into 3cm pieces
35g (1/3 cup) desiccated coconut
2 tablespoons water
300g green beans, trimmed, halved diagonally
1/2 (about 800g) wombok (Chinese cabbage), thickly sliced
200g bean sprouts, trimmed
Lime halves, extra, to serve

METHOD

Step 1

Place the onion, garlic, chilli, ginger, sugar and 1 tbs grapeseed oil in a food processor and process until smooth. Season. Transfer two-thirds of the chilli mixture to a bowl and reserve. Set aside.
Step 2

Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.

Step 3

Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to a bowl.
Step 4

Preheat a barbecue or chargrill pan on medium-high. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.
Step 5

Meanwhile, bring a large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.
Step 6

Add vegetables to chilli mixture. Toss to combine. Serve with skewers, lime halves and extra kecap manis.

Ikan Asam Padeh (Fish in Sour Sauce)

Akper waikabubak Sunday, April 06, 2008 Comment

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to:

Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
Serve with fresh vegetables and rice.

This recipe originates from :
http://www.yumyum.com

The picture above originates from:
http://www.ziki.com