Recipe Lemon Ginger Drink

Recipe Lemon Ginger Drink

Recipe Lemon Ginger Drink

Food Recipes - The heat and the ginger will warm you right up, the steam—aided by the bright lemon and the potent ginger—will help clear those sinuses, and the ginger and the honey will work to sooth that scratchy throat. If you're feeling old-school, go ahead and add a shot of whiskey to the mix (especially if you're drinking it right before going to bed ...

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Recipe Lemon Honey Drink

Recipe Lemon Honey Drink

Recipe Lemon Honey Drink

Food Recipes - Lemon and cayenne pepper detox is a program when you drink only this juice for ten days. This will take considerable restraint, and it may be challenging, but you need to stick to your guns. To complete this treatment, you need to drink 12 glasses of this drink each day, and you cannot eat any solid food.

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Recipe Root Ginger Drink

Recipe Root Ginger Drink

Recipe Root Ginger Drink

Food Recipes - The main recipe that I would be posting here in this article is ginger water with a dash of lemon and honey in it which benefits in losing fat and other such healthy fat loss drink is green tea that is tulsi tea.. Each weight loss drink should not be consumed without consulting a doctor.

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Soto Ayam (Indonesian Clear Chicken Soup)

Soto Ayam (Indonesian Clear Chicken Soup)




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 Bumbu Rujak (Mixed Spicy Chicken)

Ayam Bumbu Rujak (Mixed Spicy Chicken)

Two words : Delicious and Spicy...

Ingredients:

* 3½ lb. young chicken, cut into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass

Instructions:
  1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
  2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
  3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
  4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.

Content source:
http://www.melroseflowers.com

Image source:
polkadot.blogs.friendster.com
Recipe To Drink Rose Water

Recipe To Drink Rose Water

Recipe To Drink Rose Water

Food Recipes - If you’re looking for a romantic cocktail, look no further! It doesn’t get more romantic than this unique and delicious, Rose Water Gin Cocktail! It’s only 3 ingredients and so easy to make. Each of the 3 flavors are all very present in the cocktail and it’s a very light and refreshing drink, making it perfect for these hot summer days ...

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G Spot Drink Recipe

G Spot Drink Recipe

G Spot Drink Recipe

Food Recipes - A delicious cocktail recipe for the G Spot cocktail with Orange Juice, Southern Comfort and Chambord. See the ingredients, how to make it, view instrucitonal videos, and even email or text it to you phone.

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Sate Padang ( Padang Satay )

Sate Padang ( Padang Satay )



Never have innards as your meal ?? It's your time to try...
Never judge before you taste some...

Innards are common ingredients in Indonesian menus...



Ingredients:
  • 200g Brisket
  • 800g Innards (heart, tripe, intestines, liver, lung)
  • 2 1/2 liters Water
  • 4 Kaffir lime leaves
  • 1 stalk Lemon grass, bruised
  • 1 Turmeric leaf
  • 1 piece Dried sour fruit (Garcinia cambogia)
  • Skewers
  • 1-2 tbsp Oil
  • 50g Rice flour & 1 tbsp cornflour for each 500cc stock
  • Fried shallots for garnishing
Spices (ground)
  • 8 Red Chillies
  • 2 tsp Coriander, roasted
  • 1 tsp Peppercorns
  • 1/4 tsp Cumin, roasted
  • 6 Shallots
  • 1 tsp Chopped turmeric
  • 1 tsp Chopped ginger
  • 1/2 tsp Chopped galangan


Method :
  1. Boil the brisket and innards until half-cooked.
  2. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
  3. Add hot water if necessary.
  4. Simmer until the meat is tender.
  5. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces.
  6. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards.
  7. Brush with oil and grill over hot charcoal until dry.
  8. Thicken the remaining marinade with rice flour and cornflour mixed with a little water.
  9. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).
  10. Pour hot sauce over the meat and sprinkle with fried shallots.
Cucumber Drink Recipe Non Alcoholic

Cucumber Drink Recipe Non Alcoholic

Cucumber Drink Recipe Non Alcoholic

Food Recipes - If you prefer to pour a shot of vodka, the rocky cucumber is the cocktail for you. It retains that cool cucumber and hot sauce contrast but goes about it a different way. The recipe begins with a muddle of cucumber, hot sauce, lime juice, simple syrup, and vodka. Shake it up, top it with a refreshing soda, and enjoy the explosion of flavor.

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Recipe Lime Drink

Recipe Lime Drink

Recipe Lime Drink

Food Recipes - This Lime in the Coconut Cocktail Recipe combines fresh lime juice, coconut milk and crushed ice for a refreshing summer daiquiri! The non-alcoholic version is just as good and resembles a Brazilian Lemonade! It is hot here in Central PA. Are there really people who like this sticky humidity and ...

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Drink Recipe With Coconut Water

Drink Recipe With Coconut Water

Drink Recipe With Coconut Water

Food Recipes - The Best Coconut Water Cocktail Recipes on Yummly | Limoncello Coconut Water Cocktail, Coconut Water Vodka Cocktail, Lemon Coconut Water Cocktail. Sign Up / Log In My Feed Articles Plan & Shop New Browse Yummly Pro. Saved Recipes. New Collection. All Yums. Breakfasts. Desserts.

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Wedang Ronde ( Glutinous Balls in Ginger Water. )

Wedang Ronde ( Glutinous Balls in Ginger Water. )



Ingredients:
50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring


The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls.
Ayam Betutu (Balinese Grilled Chicken)

Ayam Betutu (Balinese Grilled Chicken)

Today, the special dish comes from Bali...

Ingredients :
- 5 tablespoons Oil
- 100 g Young cassava leaves, boiled until tender, cut into serving pieces
- 1.5 kg Chicken
- Banana leaves or aluminum foil for wrapping Spices (ground)
- 7 Red chilies
- 5 Bird's eye chilies
- 5 Candlenuts, roasted
- 10 Shallots
- 1 teaspoon Dried shrimp paste
- 5 cloves Garlic
- 1 tablespoon Coriander, roasted
- 1 1/2 tablespoons Sliced lemon grass
- 2 teaspoons Peppercorns
- tablespoon Chopped galangal
- 1/2 teaspoon Powdered nutmeg
- 2 teaspoons Chopped turmeric
- 4 Kaffir lime leaves
- 2 teaspoons Chopped ginger
- 2 teaspoons Chopped lesser galangal
- Salt and sugar

Instructions :
  1. Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool.
  2. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks.
  3. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string.
  4. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving.
  5. Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.
  6. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves.
  7. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.
The recipe is originated from :
http://asiatourismtravel.net

The picture is originated from :
http://www.balifoods.com
Tinuransa / Tinorangsak (Manado Spicy Pork)

Tinuransa / Tinorangsak (Manado Spicy Pork)

To my dear moslem friends, sorry this dish isn't for you :)

Before serving tinorangsak ( I prefer this pronunciation) , you'd better prepare more glasses of water for yourself, coz it's quite hot and spicy... :)

This recipe is adapted from awesome book of compiled Indonesian recipes

Ingredients:
  • 1 Large Jalapeno -- sliced
  • 1/2 Inch Ginger -- sliced
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Salt
  • 1 Pound Pork -- cubed
  • 1 Teaspoon Lemon Grass
  • 1 Slice Lemon
  • 2 Large Scallion -- sliced
  • 2 Large Shallot -- sliced
  • 2 Tablespoons Olive Oil
  • 1 Cup Water

How to:
  1. In food processor, blend jalapeno, ginger, turmeric, and salt to a paste.
  2. In a bowl, mix this with pork, lemongrass, lemon, scallions, shallots and oil.
  3. In a saucepan, cook mixture, covered, over moderated for 5 minutes.
  4. Add water and cook for 45 minutes.
  5. Liquid should evaporate and the meat should carmelize.
  6. Serve over rice.
Serve : 6

The picture is originated from: www.ourspecialweb.com
Gulai Kepala Ikan (Fish Head Curry)

Gulai Kepala Ikan (Fish Head Curry)

Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)
  • 10 Dried red chilies
  • 1/2 tbsp Chopped turmeric
  • 1/2 tbsp Chopped ginger
  • 7 Shallots
  • 3 cloves Garlic
  • 1 tbsp Coriander, roasted
  • 1/2 tsp Cumin, roasted
  • 1/4 Aniseed, roasted
  • 1 tsp Peppercorns, roasted
  • 1 tbsp Dried Carambola
  • Salt


Method :
  1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
  2. Drain, then rub the fish head with pounded coconut.
  3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
  4. Allow to simmer.
  5. Add fish head and carambolas, and bring to the boil.
  6. Stir from time to time, then add salam leaves.
  7. Simmer until the fish is cooked and the gravy is a little oily.
  8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Content source:
http://www.asianonlinerecipes.com

Image source:
http://warunglele.com


Pallu Basa (Meat and Grated Coconut Curry)

Pallu Basa (Meat and Grated Coconut Curry)

Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice


Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt


Method :

  • Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
  • Add beef and stir.
  • Then add roasted coconut and coconut milk.
  • Simmer and stir from time to time until the beef is tender and the gravy has thickened.
  • Add the tamarind juice and simmer over low heat for 5 more minutes.
  • Serve hot.
The recipe is originated from:
http://www.asianonlinerecipes.com

The picture above is originated from:
http://www.sedap-sekejap.com
Drink Xanax Recipe

Drink Xanax Recipe

Drink Xanax Recipe

Food Recipes - How to Make “Lean” aka “Dirty Sprite” or “Purple Drank”, before you read about how to make lean? You should know about What is Lean? Lean is a narcotic drink that can make a person highly drowsy. Originated in Texas, it is a popular drink. Codeine cough syrup sprite and Promethazine are the primary ingredients […]

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Turmeric Drink Recipe

Turmeric Drink Recipe

Turmeric Drink Recipe

Food Recipes - Easy Turmeric Drink Recipe: Cold. The other Good Turmeric Drink Recipe we’re going to give you is a cold drink for those of you that don’t like tea. Or perhaps it’s summer time. Or maybe it’s winter and you just want to switch things up! You don’t need to explain to us why you would want a cold drink or a hot drink.

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Ikan Bumbu Bali (Grilled Mackerel with Hot Spicy Balinese Sauce)

Ikan Bumbu Bali (Grilled Mackerel with Hot Spicy Balinese Sauce)



Serves: 4

Ingredients:
* 600g mackerel
* 2 cm turmeric
* 1/2 tsp salt
* 1 lime
* salad oil
* 1 lemon grass, crush
* 375cc water
* 3 tbs kecap manis (sweet ketchup)


Mix Spice: * 75g red chilies
* 10 shallots
* 3 cloves garlic
* 5 candlenuts
* 1cm ginger
* 1 tbs tamarind juice
* salt
* sugar

How To:
1. Grind all the mix spice ingredients in the blender. Scrape the scales off and wash the
mackerel, cut into pieces in appropriate size, macerate with salt, squeezed lime juice and
turmeric for 10-20 minutes.
2. Heat the oil in a frying pan, pan fry the mackerel.
3. Heat the oil, fry ground mix spice and lemon grass until fragrant. Add water and kecap
manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
4. Put in the fried mackerel and simmer until the fish absorb the sauce.
Gulai Ayam (Chicken in Chili Gravy)

Gulai Ayam (Chicken in Chili Gravy)

Ingredients :

  • 3 tbsp Oil
  • 1 stalk Lemon grass, bruised
  • 3 Kaffir Lime Leaves
  • 3 cm Cinnamon Stick
  • 2 Cloves
  • 1/2 Nutmeg
  • 2 Cardamoms, bruised
  • 1 kg Chicken, cut into 8 pieces
  • 50g Shredded coconut, roasted, pounded
  • 1 lt Coconut milk from 3/4 coconut
  • 1 piece Asam Gelugur or 1 tbsp tamarind juice

    Spices (ground):

    • 10 Red Chillies
    • 1 tsp Peppercorns
    • 1 tbsp Coriander, roasted
    • 1/2tsp Cummin, roasted
    • 1/4tsp Aniseed
    • 2 tsp Chopped turmeric
    • 2 tsp Chopped ginger
    • 1 tsp Chopped galangal
    • 4 cloves Garlic
    • 8 Shallots
    • Salt

    Method:

    • Heat oil and sauté ground spices with lemon grass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamoms until fragrant.
    • Add the chicken pieces.
    • Add shredded coconut and mix well.
    • Then pour in coconut milk and asam gelugur.
    • Cook until the chicken is tender and the gravy has thickened.
    • If you prefer, add 300 grams peeled and quartered potatoes to the gravy along with the chicken.
    • Serve hot.