Recipe Cat Food Gravy

Recipe Cat Food Gravy

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Recipe Cat Food Gravy

Food Recipes - is there any recipe you can give me for a cat gravy? my old cat has had troubles with teeth for a while and ive had to go to soft canned food, which is annoying in itself because of the mess and the expense, but this cat doesnt seem to get the concept of "eating" it. he loves its flavor, but only licks it for a long time and then walks away (apparently still hungry) what can I do?

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Recipe Of Food Fusion

Recipe Of Food Fusion

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Recipe Of Food Fusion

Food Recipes - Food Fusion. 4.5M likes. Food Fusion is Pakistan's Largest Quick Recipe Destination. We have more than 1200 recipes that help you in the kitchen without...

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The Recipe Food Fusion

The Recipe Food Fusion

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The Recipe Food Fusion

Food Recipes - Food Fusion is all about redefining ‘Cooking’ for you! It’s the solution to that never ending problem of preparing high quality delicious food and curtailing the eating out habits of your loved ones!

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Recipe By Food Fusion

Recipe By Food Fusion

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Recipe By Food Fusion

Food Recipes - Breakfast recipes by Food Fusion Play all. A Big collection of simple and easy breakfast recipes from omelette to kachori, we have got it all. 11:29.

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Recipe Food Fusion

Recipe Food Fusion

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Recipe Food Fusion

Food Recipes - Food Fusion is all about redefining ‘Cooking’ for you! It’s the solution to that never ending problem of preparing high quality delicious food and curtailing the eating out habits of your loved ones!

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Recipes Of Food Fusion

Recipes Of Food Fusion

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Recipes Of Food Fusion

Food Recipes - This fascinating recipe combines the chimichanga, which is essentially a deep-fried burrito, invented somewhere in Arizona, with the classic flaming-bananas dessert from New Orleans. The Crescent City is, of course, a culinary capital of the world, a melting pot, and the birthplace of many fusion foods.

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Chewy beef Meatballs Recipe

Chewy beef Meatballs Recipe

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             Good afternoon readers, how to have news? This time the admin will share how to make meatballs are chewy and certainly good for iftar food later. Let's see!!!

 Meatball Ingredients:

 1/2 Kilogram Beef
      50 grams of starch
      1/2 tsp pepper powder
      1 tsp salt
     1 tbsp fried garlic
      2 tbsp fried shallots
     40 gram ice cubes, destroy
      2000 ml water
Soup Ingredients:

 200 GR Beef Bones
      3000 ml water
Gravy Seasoning:

 5 red onion cleaned, fry, puree
      7 cloves garlic, clean, fry, puree
      1/2 tbsp fried onion, puree
      2 tsp instant beef broth
      2 tsp granulated sugar
      1 tbsp kitchen salt
      1/2 tsp pepper
      4 BTG green onion, taken the whiteness. Finely sliced
How to make Bakso:

 Put the starch, garlic, onion, pepper, salt, and the meat of the cows into the container. Knead with ordinary hands or use a mixing tool, such as a food processor or blender. Grind the meat and the ingredients until smooth and blended.
Add ice cubes If the dough is mushy and hard to set up.
 Boil the water in a large pot until the heat is almost boiling.
 Take then hand-held meatball meat dough, then press so that the dough can come out between the thumb and index finger. Take the dough that has appeared using a spoon, then input into hot water. So on until the dough runs out.
. Continue by cooking the bulb or balls of balls before using a big fire, until everything looks float. Lift.
      How to make the curse:

 Bring to a boil of water, then put all ingredients and seasonings to the gravy together. Wait until the water boil back and the bones become cooked, then add the remaining water/gravy meatballs.
To keep the gravy hot, leave the stove on a small fire.
So how to make a chewy cow meatballs with a fitting seasoning, so maintain the taste of delicious meatballs.

 Thank you, hopefully useful 
Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

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Ingredients:
500g Large shrimps, remove the head
1 tbsp Lime juice

3 tbsp Oil

2 Salam leaves or bay leaves as substitute

125 cc Water or thin coconut milk

1 tbsp Thinly sliced orange peel
Fried shallots



Spices:


8 Red chillies

10 Bird's eye chillies

2 Cloves garlic

6 Shallots

1/2 tsp Chopped turmeric

1 tsp Chopped ginger

1/2 tsp Shrimp paste (belacan)

1 tbsp Sliced lemon grass

1 tsp Coriander, roasted

1-2 tsp Tamarind juice

5 Candlenuts, roasted or fried

Salt and

Brown sugar


How to:

  • Knead the shrimps with lime juice and let it stand for 10 minutes.
  • Heat oil and sauté ground spices and salam leaves until fragrant.
  • Then pour in water or thin coconut milk.
  • Bring to the boil, then add shrimps.
  • Cook until the gravy has thickened.
  • Garnish with fried shallots and orange peel.
  • Serve hot.


The picture above originates from :

http://www.malaysianfood.net


The recipe above originates from:

http://www.asianonlinerecipes.com

Rendang (Spiced Coconut Beef)

Rendang (Spiced Coconut Beef)

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This recipe taken from : http://www.malaysianfood.net

INGREDIENTS :
1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
4 cups thick coconut milk
1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or the zest of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt

Season beef with salt and pepper, marinate for at least 30 mins

Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

Add beef and slow boil for 10 mins

Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves