Recipe Without Food Processor

Recipe Without Food Processor

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Recipe Without Food Processor

Food Recipes - Food Processor Recipes Wanna try using your food processor for new recipes? Here are our favorite recipes that use a food processor including dips, spreads, applesauce and more. Food Processor Chocolate Whipped Cream Frosting. Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes ...

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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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simple hummus tahini wholesome dish
Pizza Recipe K Foods

Pizza Recipe K Foods

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Pizza Recipe K Foods

Food Recipes - Pizza Dough Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead ...

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Food Recipe Quiz

Food Recipe Quiz

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Food Recipe Quiz

Food Recipes - The best Food trivia quizzes on the internet. Play one free right now! Think you are a true Food expert? Take one of the thousands of these addictive Food quizzes and prove it. ... Anybody tried any Minecraft recipes? Always tastes a little pixelly to us. Big Mac Ingredients.

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Kepiting Kari(Indonesian Curried Crab)

Kepiting Kari(Indonesian Curried Crab)

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Ingredients
  • 4 crabs
  • 6 Shallots
  • 2 Stalks lemon grass
  • 2 tsp Tamarind
  • 1/2 cup Boiling water
  • 1 Handful coriander leaves
  • 3 Cloves garlic
  • 1 tbs Fresh galangal
  • 2 To 3 birdseye chillies, -seeded
  • 4 Candlenuts
  • 1 t Blachan
  • 1 t Tumeric
  • Salt and pepper to taste
  • 3 tbs Oil
  • 2 cups Coconut milk


Directions
  1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
  2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
  3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
  4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.
Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"

Udang Ala Dayak (Dayak-Style Shrimp)

Udang Ala Dayak (Dayak-Style Shrimp)

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This is a very special and rarely found recipe, based on: The Exotic Kitchens of Indonesia by Copeland Marks

Ingredients:

2 pounds Medium Shrimp -- peeled and deveined
2 tbsp Oil
4 medium Red Chiles -- sliced
1 medium Shallot -- sliced
1 clove Garlic -- sliced
1 tbsp Palm Sugar -- or brown
1 tbsp Tamarind Paste -- dissolved in
1/4 cup Water
1/2 inch Ginger Root -- sliced
1 tsp Salt
1 small Tomato -- chopped
Rice


How to:
  1. Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes.
  2. Set aside.
  3. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan.
  4. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes.
  5. Serve with rice.
Javanese chicken and coconut curry

Javanese chicken and coconut curry

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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.

Tinuransa / Tinorangsak (Manado Spicy Pork)

Tinuransa / Tinorangsak (Manado Spicy Pork)

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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
Ayam Bakar Rica ( Rica Grilled Chicken)

Ayam Bakar Rica ( Rica Grilled Chicken)

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This recipe is adapted from The Exotic Kitchens of Indonesia by Copeland Marks, which I highly recommend you to have it in your book shelf, you will surely thank me... :)

The recipe actually originates from North of Sulawesi Island,




Ingredients:
  • 2 Lemon Lemon Juice

  • 2 Teaspoons Salt

  • 1 Teaspoon Sugar

  • 3 Pounds Chicken -- cubed

  • 4 Large Shallots -- sliced

  • 1 Clove Garlic -- sliced

  • 1/2 Inch Piece Ginger Root -- sliced

  • 5 Medium Red Chiles -- sliced

  • 3 Tablespoons Olive Oil


How to:
  1. Mix the lemon juice, salt and sugar together and rub all over the chicken.

  2. Set aside for 15 minutes.

  3. In food processor, blend shallots, garlic, ginger and chiles to form a paste.

  4. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned.

  5. Serve with rice.

The picture above is originated:

http://www.pbase.com

Ikan Asam Padeh (Fish in Sour Sauce)

Ikan Asam Padeh (Fish in Sour Sauce)

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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:
  1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
  2. 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).
  3. 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.
  4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
  5. Serve with fresh vegetables and rice.

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

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