Recipe Food Without Onion And Garlic

Recipe Food Without Onion And Garlic

Mr Jalan Jalan    Monday, January 21, 2019    Comment   

Recipe Food Without Onion And Garlic

Food Recipes - You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too. Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe. Check out my 70+ chutney recipes too ! Easy tomato ...

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Balinese spiced shredded chicken on betel leaf

Balinese spiced shredded chicken on betel leaf

Akper waikabubak    Sunday, July 21, 2019    Comment   

Ingredients

• 250 gr of chicken thigh
• 5 garlic cloves, finely chopped
• 5 eschalot, finely sliced
• 3 cm galangal, bruised
• 7 kaffir lime leaves
• 3 tablespoons red chili paste (grounded chili)
• 2 big red chilies, finely chopped
• 2 lemongrass, finely chopped
• 2 tablespoons of water
• 2 kaffir lime juice
• 1 ½ teaspoons of salt, or to taste
• 1 ½ teaspoons of sugar, or to taste
• 100ml of coconut milk
• 3 tablespoons of vegetable oil
• 8 betel leaves
• Micro Coriander, garnish
• Fried shallots, garnish
• 100ml of coconut cream, a drizzle on each betel leave

Salsa mix

• 1 green capsicum, finely chopped
• 1 red capsicum, finely chopped
• kaffir lime juice to taste
• salt, to taste
• 2 kaffir lime leaves, finely sliced

Method

1. Steam 250 gr of chicken thighs until cooked.
2. Shred the chicken meat and set aside.
3. Heat oil in a pan and sauté the garlic and eschalot in medium heat.
4. Put in 3cm of galangal and 7 kaffir lime leaves. Sauté until fragrant.
5. Add in the shredded chicken and the grounded chili paste. Mix evenly and further cooked for about 5 minutes.
6. Add the chopped chilies and chopped lemongrass.
7. Pour 2 tablespoons of water and season with salt and sugar. Combined well.
8. Add kaffir lime juice and pour 100 ml of coconut milk. Stir evenly. Set aside until ready for assembling.
9. To make the salsa mix, combined the chopped capsicum together with kaffir lime juice, leaves and salt.
10. To assemble, add one teaspoon of salsa mix on top of the betel leave, followed by one tablespoon of the shredded chicken mixture.
11. Garnish with fried shallots, a drizzle of coconut cream and micro coriander

Food Safari's gado gado

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.

Recipe For Yucca Drink

Recipe For Yucca Drink

Mr Jalan Jalan    Friday, January 17, 2020    Comment   

Recipe For Yucca Drink

Food Recipes - Yucca Drink Recipe. Yucca drink is the combination of result shaking jar fulls lemons sugar yucca drink recipe vodka pictures then it is time to pour the vodka over top a fifth should fit perfectly into jar i don t like run short so just go ahead and.

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Soto Ayam (Indonesian Clear Chicken Soup)

Soto Ayam (Indonesian Clear Chicken Soup)

Akper waikabubak    Thursday, March 01, 2007    Comment   

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.


1/3 cup peeled garlic cloves

1 cup sliced shallots

1/4 cup salted roasted macadamia nuts or blanched almonds

6 slices fresh galangal or fresh ginger, thinly sliced

1 teaspoon ground turmeric

1 tablespoon salad oil

2 1/2 quarts fat-skimmed chicken broth

1 stalk fresh lemongrass, yellow part only (12-15-inches) or 3 slices lemon
peel, yellow part only (1/2 x 4-inch)

1 1/2 lbs chicken breasts

4-6 ounces dried bean thread noodles (saifun, garnish)

salt, to taste

fresh ground black pepper, to taste

3 cups finely shredded cabbage (garnish)

3 cups bean sprouts, rinsed and drained (garnish)

1 cup thinly sliced green onions (both parts, garnish)

1 cup diced roma tomatoes (garnish)

1 cup chopped fresh cilantro (garnish)

4 large hard-cooked eggs, shelled and cut into wedges (garnish)

2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)

1/2 cup fried shallots (garnish)

lime wedges (garnish)

chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili peppers (garnish)

Instruction:
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
Stir in broth, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
Crush stalk with the back of a knife, then cut into 3-inch pieces.
Add to broth.
Add chicken breasts to broth.
Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
Lift out chicken and let cool at least 10 minutes.
Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
In a bowl, pour 5 cups hot water over bean thread noodles.
Let stand until the noodles are tender to bite, about 5 minutes; drain.
If desired, snip through noodles with scissors to make shorter strands.
Season broth with salt and pepper to taste.
Return to a boil over high heat.
Tear the chicken into shreds.
In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
Pour hot broth into a tureen or pitcher.
Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
Ladle or pour hot broth into bowls.
Sprinkle with potato chips and fried shallots.
Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Ayam Bakar Solo (Solo Grilled Chicken )

Ayam Bakar Solo (Solo Grilled Chicken )

Akper waikabubak    Monday, July 22, 2019    Comment   

Ingredients :

1 Javanese (Indonesian) cock, cut into two without splitting it.

30 ml Oil, for stir frying

1 1/2 lt Water

10 g Garlic, chopped

20 g Shallots, chopped



Ingredients A:

1/2 tsp salt

1/4 tsp pepper

1/2 tsp MSG (Optional)

1 tsp Chicken Broth Powder

2 tbsp lime juice



Ingredients B:
2 stalks Lemongrass, crushed

20 g Galangal, crushed

5 lime leaves, remove the leaves' bones



Ingredients C:

1 1/2 tsp coriander powder

1 tsp salt

2 tsp Chicken Broth Powder

1 tsp MSG (optional)

1/4 tsp pepper

5 tsp sugar

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

6 tbsp Sweet Soy Sauce (Kecap Manis)



Smearing Ingredients:

Sweet Soy sauce (Sweet Ketchup or Kecap Manis) to taste

Margarine to taste



Sauce (Sambal) :

30 ml oil, for stir frying

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

1 tsp salt

2 tsp Chicken Broth Powder

1 tbsp Sugar

1/2 tsp MSG

1/4 tsp Pepper



Grind Ingredients:

50 g Curly Red Chili

20 g Shallot

1 Tomato

1 1/2 tsp Shrimp Paste (belacan / terasi), roasted



How To:
1. Wash the chicken, smear with Ingredients A.

2. Leave for 15 minutes and make sure the ingredients are absorbed.

3. Stir fry garlic and shallot until fragrant. Add in Ingredients B and stir well.

4. Pour the water, cook to boil. Add the chicken and Ingredients C, stir.

5. Cook until the seasoning (ingredients) is absorbed and water shrinks. Remove and put in a cool place.

6. Grill while smeared with the Smearing Ingredients. Remove and serve with sauce.

7. For The Sauce (Sambal) : Stir fry the Grind Ingredients until fragrant. Add the rest of the Sauce (Sambal) Ingredients and stir well. Cook to boil and thicken.

Chicken Broth Powder

Recipe is Adapted From: Masakan Ayam Populer by Chendhawati ( Ny. Liem Cooking School, Bandung )

Image source:
http://jengjeng.matriphe.com/nostalgia-ayam-bakar-sari-mulia-asli-megaria.html

Javanese chicken and coconut curry

Javanese chicken and coconut curry

Akper waikabubak    Monday, July 22, 2019    Comment   

INGREDIENTS

• 1 tablespoon macadamia nuts
• 1 tablespoon whole coriander seeds
• 140g red Asian shallots, peeled, coarsely chopped
• 5cm-piece fresh ginger or galangal, peeled, chopped
• 4 large garlic cloves, coarsely chopped
• 1 fresh long red chilli, deseeded, chopped
• 1 teaspoon grated palm sugar
• 2 teaspoon water
• 1 1/2 tablespoon coconut oil
• 1.2kg chicken pieces
• 2 lemongrass stalks, bruised, tied into a knot
• 5 fresh kaffir lime leaves
• 1 cinnamon stick
• 2 x 270ml cans coconut milk
• Fried shallots, to serve (optional)
• Sliced red chilli, to serve (optional)
• Turmeric rice, to serve (see notes)
• Lime wedges, to serve (optional)

METHOD

• Step 1
  Heat a heavy-based casserole dish over medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until coarsely crushed.
• Step 2
  Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.
• Step 3
  Heat 2 tsp oil in the casserole dish over medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.

• Step 4
  Heat the remaining oil in the casserole dish over medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. Add the chicken. Turn to coat. Add the coconut milk. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.
• Step 5
  Sprinkle with the fried shallots and chilli, if using. Serve with turmeric rice, and lime wedges if using.

Indonesian chicken skewers and spicy coconut salad

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.

Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

Akper waikabubak    Monday, August 05, 2019    Comment   

This Spicy Chicken Dish Recipe is adapted from "The Bali Cookbook: Over 100 Delicious Recipes from Bali's Most Famous Chef"







Ingredients

• 1 chicken, about 2 3/4pounds
• 4 tablespoons vegetable oil
• Salt
• 3/4 cup sambal pelecing (recipe follows)

Directions

1. Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
2. Grill the chicken 3/4 cooked.
3. Fry the chicken until fully cooked.
4. Place the chicken on a dish.
5. Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
6. Mix the cooked chicken with the sambal.
7. Serve with rice.

Sambal Pelecing (Pelecing Chili Sauce)


Ingredients

• 2 medium shallots, peeled
• 5 garlic cloves, peeled
• About 3/4cup long red chiles, destemmed
• About 30 thai chiles, de-stemmed
• 1 beefsteak tomato
• 1 teaspoon roasted dried shrimp paste
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• Juice of 2 kaffir limes

Directions

1. Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
2. Drain.
3. Chop them with the tomato into small pieces and transfer everything to a mortar.
4. Add the shrimp paste, salt and sugar, and pound to a fine paste.
5. Heat the oil in a wok, and fry the sambal.
6. Just before serving, sprinkle the lime juice over the sambal.

The recipe is adapted from "The Bali Cookbook," by Lonny Gerungan

Image source:
http://www.geocities.com/claudie_lum/Ayam/pelecing_ayam.htm

Ayam Masak di Belanga (Spicy Clay Pot Chicken)

Ayam Masak di Belanga (Spicy Clay Pot Chicken)

Akper waikabubak    Saturday, July 28, 2007    Comment   

Ingredients:
1 Chicken, cut into small pieces
1 tsp Salt
2 tbsp Lime
3 tbsp Oil
1/2 Turmeric leaf, finely sliced
1 Pandanus leaf, finely sliced
3 Kaffir lime leaves, finely sliced
2 stalks Lemon grass, bruised
4 Green chilies, coarsely sliced
2 Spring onions, cut into 2 cm spices
25g Basil leaves

Spices (ground)
7 Red chilies
2 tsp Turmeric
2 tsp Ginger
7 Shallots
3 cloves Garlic
2 Tomatoes
1 tbsp Salt

Method :
1. Rub the chicken with 1 teaspoon salt and lime juice and let it stand for 10 minutes.
2. Heat oil and sauté the ground spices until fragrant.
3. Add the chicken, turmeric leaf, pandanus leaf, kaffir lime leaves and lemon grass.
4. Fry for a few minutes before adding enough water to cover the chicken.
5. Bring to the boil.
6. Simmer until the chicken is tender, then add green chilies, spring onions and basil leaves.
7. Cook until the gravy thickens.
8. Serve hot.

Ikan Asam Pedas (Hot And Sour Fish)

Ikan Asam Pedas (Hot And Sour Fish)

Akper waikabubak    Tuesday, August 28, 2007    Comment   

Ingredients:

• 2 Pounds Fish,Cubed Any Kind
• 1 Lime Lime Juice
• Salt And Pepper, To Taste
• 2 Cloves Garlic
• 4 Medium Shallot
• 1 tsp Ginger
• 1/2 tsp Galangal
• 2 Medium Jalapeno
• 1 tsp Tumeric
• 2 tbsp Peanut Oil
• 3 tbsp Water
• 20 Leaves Mint, Shredded

How To:

• Marinate fish in lime juice and salt and pepper for 1 hour.
• Place in blender, garlic, shallots, ginger, galangal, jalepenoes, tumeric, oil and water.
• Process into paste, transfer to frying pan and saute for 5 minutes, add fish and saute for 10 minutes.
• Serve over rice and sprinkle with mint.

Goat Soup recipe

Goat Soup recipe

Akper waikabubak    Thursday, July 25, 2019    Comment   

Goat Soup recipe

Happy Sunday Bund, let me be confused as to what today?

Yuk, the Bund Cobain Sop goat recipe.


Ingredients

300 gr Young Goat meat
300 GR Goat Ribs
Water 3 liters
1 Salam leaves
2 tsp salt
1 tsp fine pepper
4 tbsp cooking oil
1 grain nutmeg, split
4 cm cinnamon
3 Grains of clove and 2 cardamom
3 Pieces of potato
1 carrot
2 Stalk scallion
2 stalk celery
7 Garlic seeds that have been puree
3 tbsp samine oil
1 onion
Beef flavoring to taste

Complementary materials

Fried Onions
Lime juice
Fried emping
Red Chili/Soto
Sliced scallion
Celery leaves
Cherry tomatoes

How to make

Cut the goat meat according to taste and goat bone 3-4cm long, put goat meat into boiling water. Cook with medium heat, input a greeting leaf, a little carrot and onion to neutralize the flavor of goat. Cook until goat meat is tender.
Strain the broth by 1.5 liters, when the fluid is reduced add enough boiling water, lift the leaves, carrots and scallion.
Heat oil in a wok, stir-fry onions, finely garlic, stir in cinnamon, nutmeg, clove and pepper. Stir until the aroma comes out, lift. Stir-fry the seasoning into the pan add the oil samin.
Cut carrots and potatoes according to taste, stir in the soup, cook until cooked vegetables and season with samin oil.
Stir in the SOP and the meat and bones into the food bowl. Sprinkle fried onions, sliced onions, celery leaves and lime juice, serve with sambal

Good try the recipe above..