KAREDOK

ingredients:
Seasoning Sauce:
250 grams of peanuts, fried, mashed
6 pieces of red chili stew
6 large red chilies stew
5 cm kencur
3 cloves garlic
1 tablespoon brown sugar comb
1 teaspoon salt
1 lime, squeeze the water
Cook 1 tablespoon vinegar
150 ml of boiled water
150 grams oncom, fuel


vegetables:
5 bean stalk, finely sliced
2 pieces of cabbage, thinly sliced
3 eggplant salad, diced small
1 piece of cucumber, sliced
50 grams of bean sprouts, siangi, boiled briefly
50 basil


Complement:
Crackers red / sago


How to make:
Condiments / sauces: peanut puree with a large red chili, cayenne pepper, garlic, brown sugar, and salt and stir well.
Add the water, squeeze oncom, input into the seasoning, put lemon juice and stir well.
Presentation: Wash vegetables, sliced ​​and then input into the seasoning, stir well, add the basil and serve.

Good Luck ....

Baguette

Materials to make:

1 package dry yeast

1 tablespoon salt

2 tablespoons sugar

2 ½ cups warm water

7 cups flour

Egg whites, lightly beaten

How to make:

Grease two cookie sheets.

Dissolve yeast, salt, and sugar in water in large bowl.

Enter the flour until stiff dough forms. Turn the dough onto a floured surface (a table or cutting board) and knead for 10 minutes.

Clean mixing bowl, lightly oil it, and return the dough to the bowl.

Cover bowl with plastic wrap. Let the dough rise until doubled, ½ hour or more.

Dip in flour your fist and pushing your fists into the center of the dough to "punch" it down. Remove from bowl and knead 3 or 4 times longer.

Separate dough into 4 equal parts. Form each piece of bread into a long. Place 2 on each greased cookie sheet.

Be careful of diagonal slashes every few inches with a knife.

Brush bread with egg white.

Cover lightly with plastic wrap and let the bread rise again for about 30 minutes.

Preheat oven to 400 ° F. Bake bread for 10 minutes.

Lower the heat to 350 ° F and bake 20 minutes longer.

WELL GOOD TRY ....!!

Gyuniku No Kushiyaki

Materials needed:
250 grams of meat has in
3 large stalk leek, white part
2 tbsp plain flour
1 btr chicken eggs, beat well
50 ounces flour panir (tempura flour)
10 sticks satai
600 ml of cooking oil
2 tablespoons Japanese soy sauce (Japanese sauce)
1 tablespoon dry sherry, sake can be replaced
1 / 2 tsp sugar
1 / 2 tbsp pepper powder


How to Make:
Cut a rectangle of meat the size of 2 cm.
Cut the onion leaves longer than meat.
Make marinade: Combine all ingredients, mix well.
Marinate steaks in the marinade for about 30 minutes.
Puncture with a puncture satai Intermittent meat with scallions.
Roll into flour, then into the egg and the flour panir.
Fry in oil until golden submerged much brown.


GOOD TRY ...

Sate Ayam Madura

Materials to make:
1 whole chicken (which is fat and younger)
3 cloves garlic (crushed)
3 cloves Onion
5 btr Pecan
5 tablespoons peanut (fried)
3 red chilies (seeded, boiled and mashed fine)
4 tablespoons water
Brown sugar, soy sauce, salt and lime juice to taste
Puncture sate to taste




How to Make:
Cut chicken meat into small square - small dice.
Stick 5 pieces of meat with a skewer, lard / fat is placed in the middle.
Mix the garlic with 4 tablespoons soy sauce, 2 tbsp chicken oil, and water and stir well.
Dip the skewers into the spice mixture.
Grilled skewers soak up marinade and drain.
Saute pecans, peanuts, onion and brown sugar, put enough water.
Remove and add the red pepper and salt to taste, stirring, then puree.
Serve skewers with peanut sauce, soy sauce and lime juice.
If less spicy, add more chili to taste.


GOOD LUCK .......^^

Lasagna Italy

Here are his Ingredients:
Materials make the meat sauce:
400 g ground beef
1 onion, finely sliced
2 cloves garlic, finely chopped
5 plum tomatoes, boiled and shredded
1 teaspoon oregano seasoning
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon ground pepper


Materials make the cheese sauce:
150 g grated cheese
400 cc of milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon cooking oil
½ teaspoon mustard sauce
½ teaspoon pepper
½ teaspoon nutmeg


How to make:
Cheese Sauce:
Heat the butter. Enter the flour, cook until cooked
Enter the milk, mustard and seasoning sauce.
Cook until thick sauce.
Add the cheese, and stir well.
Then remove from heat.


Meat Sauce:
Saute garlic and onion until fragrant. Insert the meat, stir until meat changes color
Enter the grated tomatoes and spices, give a little water, cook until thickened and remove from heat.
Cook 1 quart of water with a little salt and 1 tablespoon vegetable oil until boiling.
Boil a piece after piece of lasagna.
Cook for 10 minutes until the skin is soft lasagna. Lift, flush with cold water, Drain
Grease a heat-resistant dish with butter, place the lasagna, cheese and meat sauce in a row.
Sprinkle grated cheese on top.
Bake for 30 minutes until cooked. Remove from heat.
The lasagna was ready to serve, with extra sauce bottle.


Good Luck ...........^^

Fettucine Smoke Meat

Ingredients:
1 pack (500 grams) Fetuccine, cook as directed, drain, set aside.
1 pack (250 grams) of bacon, sliced ​​thin / cross / to taste.
1 carton (1,000 cc) of liquid milk.
1 onion or 2 large onion medium, sliced ​​thin / to taste.
1 pack (250 grams) cheddar cheese, grated
Knorr soup cream packs (recommendation: cream of chicken soup / mushroom / corn), thawed with a little water / milk
block Maggi taste chicken / meat
tablespoons vegetable oil / olive oil
salt / pepper


How to Make:
Fetuccine cook as directed (boiled in water a lot, give vegetable oil / cooking salt + few, + 12 minutes, drain and set aside)
Clean the pan used to boil fetuccine, put vegetable oil, onion, saute until fragrant,
Masukkandagingasap, milk, krimsup, Maggi, salt, pepper and cook until thickened, put grated cheese (reserving some for topping) and stir well
Enter fetuccine, stir well, give the remaining grated cheese.
Serve for 6 s / d 8 people

Good Luck ....

Sukiyaki Ramen

ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 / 2 cm ginger, chopped
50 g green pepper, sliced ​​lengthwise
100 g beef sukiyaki / meat has beef, thinly sliced
1 liter of water
3 tablespoons soy sauce
1 tablespoon soy sauce
1 / 2 teaspoon pepper
150 g of dried egg noodles


How to make:
Heat oil, saute garlic and ginger until golden and fragrant.
Enter the paprika, stirring until wilted.
Add the slices of meat, stir until it changes color and stiff.
Pour the water, add seasoning. Stir until boiling.
Enter the dried noodles, cook noodles until tender. Remove from heat.
Serve hot!

Good Luck ...

Ayam Bakar Padang

ingredients:
1 chicken
An old coconut
Wheat flour to taste


Seasonings:
2 eggs hazelnut
6 pcs red chilli
1 vertebra finger turmeric
1 vertebra finger ginger
1 stalk lemongrass
4 grains of red onion
3 cloves garlic
Kemanggi leaves to taste.
1 tbsp tamarind water
salt to taste


How to Make:
Cut the chicken into two parts, wash clean. Sprinkle the flour until smooth, let stand for 10 minutes to remove the smell rancid. After that wash up completely clean.
Garlic, chilli, turmeric, coriander, nutmeg and onion finely.
Insert pieces of chicken in seasoning. Let stand for about 1 hour to allow the flavors to infuse.
Grate coconut, coconut milk and then take the (condensed). Thick coconut milk and bring to a boil, put the chicken, add lemon grass, galangal is crushed, and basil leaves. bubuhi acid salt and add water. Try the chicken soaked in coconut milk.
Continue to cook until the milk thickens and oily, then remove from heat.
Remove the chicken, then grilled over charcoal embers while inverted and spread with oil from the coconut milk stew issued earlier.
If you are a little dry, apply the remaining seasoning on the roasted chicken.
Serve!


Good Luck ....

Crepes Prancis

Basic ingredients:
100 grams of wheat flour, sifted so fine
3 large eggs, beaten
175 ml liquid milk
75 ml of water
2 tablespoons unsalted butter liquid
1 / 8 teaspoon salt
Butter or margarine or oil pan to spread
contents:
Depending on the kind of crepe made


How to Make:
Put flour and salt in a bowl, make a hole in the middle like a crater. Enter the slightly beaten eggs and milk. Stir with a whisk or a blender.
After the dough flat insert the remaining milk, water and melted butter. Blend again until smooth.
The result is a mixture of dilute rada. Please allow the dough for at least 30 minutes or overnight silenced. Can be stored in a covered container in refrigerator.
Heat a nonstick skillet diameter of about 20-30 cm (flat non-stick electric skillet that is specific to crepes). If using a regular skillet rubbing the surface with a little butter or margarine or cooking oil.
Wait until the surface of the pan a little smoky heat of the sign is sufficient, to taste Pour the batter (50-60 ml) into skillet.
If using a regular pan, shake the pan so the batter evenly throughout the surface of the pan. If using a special crepe pan using wooden tools to rotate the dough so wide, thin and flat. If any part of the hole patched with a little dough or roll the dough is not dry the hole gets. 
(For 16 crepes)

Good Luck....

Kakiage Don

ingredients :
400 g rice fluffier warm


Fried Vegetables:
100 g carrots, cut into pieces
100 g cabbage leaves, sliced
75 g of bean sprouts
1 leek, sliced
1 stalk celery, sliced


Stir well:
100 g wheat flour
2 tbsp rice flour
200 ml of water
1 / 2 teaspoon pepper
1 clove garlic, grated
1 teaspoon salt
Shoyu sauce, cook them together:
150 ml Japanese soy sauce
2 tablespoons BBQ sauce
1 / 2 teaspoon pepper
1 teaspoon cornstarch, dissolved in a little water


How to make:
Fried Vegetables:
Mix the vegetables and flour mixture until blended.
Eating spoonful after spoonful of fried until golden brown and fully dry.
Remove and drain.


Presentation:
Put the rice in 3 serving bowls.
Give each 2 pieces of fried vegetables.
Pour the sauce Shoyu.
Serve immediately !!!!

Good Luck ...

pizza italia

Basic Pizza Ingredients:
1 package (7 ounces) of GIST
1 / 2 tsp salt
1 / 2 tsp sugar
1 cup warm water
2 1 / 2 cup flour
2 tablespoons olive oil
2 tsp semolina or polenta


Material Variations Basic Pizza:
wholemeal:
1 / 2 cups white flour
1 cup wholemeal flour


Basic Pizza cornmeal:
Use 2 cups of flour
1 / 2 cup polenta cornmeal


Pizza Sauce Ingredients:
1 tablespoon olive oil
1 onion sliced
2 cloves garlic, crushed
1 can (425 g) tomatoes peeled and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
1 tsp sugar, salt and pepper


How to Make:
Combine yeast, sugar, salt and water in a bowl. plastic lid, place in a warm place for 10 minutes until frothy.
sift flour, add yeast mixture and stir so the dough.
Knead the dough for 5 minutes until elastic. to thick pizza base, spread into a circle 35 cm.
for the thin, for the second batter, spread so roundabout 35 cm.
Rub a baking sheet with oil, sprinkle with semolina / polenta. place on a baking sheet. fold the edge around the pizza base. put the top layer, and cook.


How to Make Pizza Sauce:
Saute onion over low heat 5 minutes add garlic,
Stir-fry 1 minute longer
Enter the tomatoes, sugar, other seasonings, cook until thick, add salt and pepper,chill.

Gepuk Sunda

Ingredients:

1 kg of beef, (look for which there is no fat)

500 ml coconut milk

1 stalk lemongrass, geprek

1 bay leaves

puree:

7 pcs onion

3 cloves garlic

½ tbsp coriander

3 cm galangal, chopped

1 ½ tablespoons brown sugar

1 ½ tsp salt

How to make:

Boil the meat with enough water until water is absorbed and the meat is quite tender out.

Keep the meat should not be destroyed

Slice the meat with the fiber direction of ± 1 cm thickness.

Then crushed with a hit until the meat is slowly widening.

Boil coconut milk with spices, stirring, stirring so as not to rupture.

Insert slices of meat, and cook over low heat until milk is absorbed finished, remove from heat.

Fry meat in hot oil until cooked, remove and drain.

Sprinkle fried onions.

Serve with sour vegetables and shrimp paste sauce. Good luck

Note:

Add salt and brown sugar to taste.

Obese sunda usually slightly sweet taste.

tips:

Choose meat thighs / gandik who have coarse fibers so morbidly meat crumbly.

When fried, meat bag is also morbidly browning too quickly.

In order to really absorb the marinade, cooked with coconut milk after, leave the meat overnight.

Good Luck....

Satsuma-age (deep-fried fish cakes)

MATERIAL:

1 pound (450g) aji horse mackerel fillets, bones and skin removed

1 / 2 pound (230g) cod or pollock fillets, bones and skin removed

2 oz. (60G) Gobo burdock root, as if sharpening a pencil shaving

All-purpose dashi stock (dashi Happo) (see below)

seasoning

1 / 3 cup (80ml) dashi stock (see below)

2 tsp. sake

1 tbsp. granulated sugar

1 1 / 2 tsp. soy sauce

1 1 / 4 oz. (40g) white miso

Tamamoto (mix 1 large egg yolk and 1 tbsp. Vegetable oil in ramekin ahead of time)Vegetable oil for fryingginger and wasabi as a spice grater

Soy sauce for dipping

make 12 cakes

DIRECTION:

1. In a paper-lined sheet pan, lightly salt mackerel fillets, cover with plastic wrap and refrigerate for 2 hours.

2. In a food processor, pulse and grind the fillets into a rough paste. Transfer to a bowl and set aside.

3. Boiled with burdock root shavings in dashi stock all purposes, drain and set aside.

4. Pulse cod or pollock in a food processor, gradually add 1 / 3 cup dashi stock. Add sake, sugar, soy sauce and white miso, then give another pulse. Transfer the mixture into a large bowl. Add the aji horse mackerel pasta, egg-oil mixture (tamamoto) and burdock shavings. Stir with rubber spatula. Make 12 pie-shaped oval, about 2 / 3 inches (1.5 cm) thick. Lying on a sheet pan lined with parchment paper, cover tightly with plastic wrap and refrigerate for 20 minutes.

5. To fry: In large heavy pot, heat oil to 340 ° F (170 ° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to paper-lined plate to drain excess oil.

6. To serve: Cut the cake into quarters and each arrange on a platter with grated ginger and wasabi on the side. Serve sauce in small individual dishes for dipping cookies.

Fettuccine Bolognese

Materials needed:

300 g egg fettuccine

250 grams of minced meat

100 gr champignon mushrooms (canned), sliced ​​thin

50 cc of water

1 (390 g) bottle of pasta sauce (no meat or mushrooms), ready to use

2 tablespoons tomato paste

2 tablespoons olive oil

1 clove garlic, finely chopped

1 / 2 onion, finely chopped

1 tablespoon vegetable oil

3 tablespoons olive oil

1 tablespoon fresh basil leaves

1 tablespoon oregano

Salt, pepper powder, and cheese to taste permesan.

How to Make it:

Heat the olive oil (1 tablespoon) and vegetable oil, put onion, and garlic until fragrant.

Insert the meat, stir until it changes color. Pour the tomato paste, pasta sauce, and water, stirring for 5 minutes.

Add salt, pepper and oregano. Finally enter the mushrooms and basil leaves. Stir well and remove from heat.

Boil the fettuccine until cooked, remove and drain. Add two tablespoons of olive oil, so as not sticking, clumping and sticking.

Place fettuccine in a rather flat container, pour the seasoning or with cheese sauce Bolognese.Hidangkan permsan.

Good Luck ...