Cheese Cchicken Steak

  

          
      
    Chicken Steak European classical fans never subsided. Layer of bread crumbs on the outside was crunchy crisp. The inside is soft savory with melted cheese and bacon smell. Hmmm .. yummy!

ingredients:
2 pieces of chicken breast without skin and bones
2 pieces of smoked beef
2 pieces of mozzarella cheese
1-2 eggs, beaten
50 g flour
50 g of bread flour
Salt and pepper
100 g French Fries

How to make:

     Cut chicken breast lengthwise to open and shaped like a butterfly.
     Wrap in plastic and then at-bat at the meat until flattened.
     Place 2 pieces of smoke beef and a piece of cheese.
     Close up the cheese and bacon in the middle.
     Dredge in flour, dip in beaten egg and coat with bread flour until blended.
     Fry in hot oil and over medium heat until golden and cooked through.
     Remove and drain. Serve with French fries.

For 2 people

Eggplant Cooking Meat

  
    Fresh crisp Japanese eggplant can be a delicious side dish. Blend of green peppers give a fresh crunchy texture. Concentrated spicy minced meat into a delicious and savory sauce. Guaranteed not to bother him!

ingredients:
2 tablespoons vegetable oil
1 clove garlic, crushed, chopped
50 g onion, roughly chopped
100 g of ground beef
3 pieces of Japanese eggplant, cut lengthwise
1 green bell pepper, seeded, cut into rough
2 tablespoons bottled chili sauce
2 tablespoons oyster sauce
2 tablespoons BBQ sauce
1 teaspoon soy sauce
1/2 tsp black pepper powder
1 teaspoon salt
100 ml of water

How to make:

     Saute onion and white onion until wilted and fragrant.
     Put the beef, stirring until stiff and discolored.
     Add eggplant and peppers, stirring until wilted.
     Add seasonings and water and stir well.
     Cook until completely cooked. Lift.
     Serve warm.

For 4 people

Papaya Leaf Kit

  

   Processed vegetables in Central Java style is spicy and delicious savory taste. Wrap the leaves are crisp slightly bitter papaya actually make you taste more delicious. Living enjoyed with warm rice, it is getting good!

ingredients:
4 young papaya leaves, washed, drained
300 g of coconut rather young, peeled, grated longitudinal
1 stalk lemongrass, white part, thinly sliced
1 lime leaves, thinly sliced
puree:
8 red onions
4 cloves garlic
5 pieces of red pepper curls
3 pieces of red chili sauce
½ teaspoon coriander
½ cm galangal
½ cm ginger
1 cm kencur
1 teaspoon salt
1 teaspoon granulated sugar
sauce:
500 ml thick coconut milk
10 whole red chili fruit
2 bay leaves
3 red chilies, crushed
3 red onions, mashed
1 clove garlic, grated
1 teaspoon salt

How to make:

     Sprinkle papaya with a little salt, knead until wilted. Squeeze and drain.
     Stir in grated coconut with spices, lemon grass and lime leaves until blended.
     Take a papaya leaves, give a mixture of grated coconut and spices.
     Wrap and tie a square shape.
     Arrange in a heat resistant container.
     Steam heat in the steamer for 30-40 minutes until tender.
     Cook the sauce to the boil.
     Enter the kit package, and cook briefly until oily.
     Remove and serve warm.

For 4 pieces

Tamarind-Sour Beef Ribs

  
    
   This side dish is served at the time fit the cold air. Sauce is sweet, sour, slightly spicy. Beef ribs with seasoning to seep into the meat fibers, making it more stable.
ingredients:
750 g meaty beef ribs, cut into 4 cm
1 liter of water
2 tablespoons vegetable oil
6 red onions, thinly sliced
3 cloves garlic, thinly sliced
2 red chilies, sliced
2 green chilies, sliced
BLACK GOLD 150 ml soy sauce
1 bay leaf
1 cm galangal
½ teaspoon pepper
5 green tomatoes, halved
100 g green beans, cut into 3 cm

How to make:

     Boil the ribs until the meat is almost tender.
     Saute red onion and garlic until wilted.
     Insert the red and green peppers, stirring until wilted. Lift.
     Enter into the stew beef ribs.
     BLACK GOLD Add soy sauce, bay, ginger, pepper and tomato.
     Simmer until flavors mingle.
     Enter the beans, boil until wilted.
     Remove and serve hot.

For 6 people

Sweet Beef Satay

         

   This satay sweet savory flavor as marinated before being burned. Aroma cilantro, onions and sweet sauce to spread the fragrance when burned satay. Hmm ... prove just delicious!

ingredients:
500 g of meat has beef, cut into thin size of 2x3 cm
4 tablespoons soy sauce
puncture satay.
puree:
3 cloves garlic
1 teaspoon coriander
½ teaspoon pepper grains
1 teaspoon salt
complement:
Chili Ketchup sauce, mix together:
100 ml soy sauce BLACK GOLD
2 tablespoons lime juice
10 pieces of cayenne pepper, thinly sliced
3 red onions, thinly sliced

How to make:

     Stir in chunks of meat with soy sauce has Black Gold and spices until blended.
     Let stand for 1 hour until the flavors to infuse.
     Pin every 3-4 pieces of meat with a skewer satay
     Grilled over charcoal embers with a back and forth until cooked.
     Serve warm with topping.

To 12 skewers

Stews Betawi

     
      
   Betawi is a typical stew seasonings complete. Fragrant aroma and flavor marinade savory-sweet and savory dark. Eaten with warm rice, Wouw ... delicious!

ingredients:
500 g beef has outside or scrubs
2 tablespoons vegetable oil
3 cm cinnamon
Cloves 2 eggs
2 bay leaves
BLACK GOLD 150 ml soy sauce
500 ml of water
3 potatoes, peeled, cut into 4, fry half the dry
puree:
5 egg hazelnut
6 red onions
4 cloves garlic
¼ grains of nutmeg
½ teaspoon pepper
1 teaspoon salt

How to make:

     Cut meat crosswise fiber 1.5 cm. Set aside.
     Saute the spices until fragrant and cooked.
     Insert slices of meat, stir until stiff and discolored.
     Pour the water, add soy sauce BLACK GOLD, cinnamon, cloves and bay leaves.
     Give soy sauce and water.
     Cook over low heat until the flavors mingle and the meat is almost tender.
     Enter the potatoes, and cook again until the sauce is thick and meat is tender.
     Remove and serve warm.

For 8 people

Indonesian Recipe in English

                           1. Rendang Padang Recipes

    A collection of Recipes and Culinary and Delicious Eating Places in Indonesia

      A. Rendang Padang Recipes

in Red Meat, Asian, Indonesian Cuisine, the Main Menu.

-Cooking-recipe-rendang padang

Materials to make rendang padang:

1 ½ pounds lean beef, cut into 4 × 4 cm
2 liters coconut milk from 2 coconuts
Seasonings make rendang padang:
Turmeric 2 bay leaves, conclude
4 kaffir lime leaves
2 stalks lemon grass leaves, crushed
2 cm kandis acid / gelugur

Materials to make rendang padang:

     1 ½ pounds lean beef, cut into 4 × 4 cm
     2 liters coconut milk from 2 coconuts

Seasonings make rendang padang:

     Turmeric 2 bay leaves, conclude
     4 kaffir lime leaves
     2 stalks lemon grass leaves, crushed
     2 cm kandis acid / gelugur

puree:

     2 cm galangal
     3 cm turmeric, grilled
     2 cm ginger, grilled
     100 g of red pepper
     100 g red pepper curls
     12 red onions
     6 cloves garlic
     5 egg hazelnut
     ½ tbsp coriander
     1 teaspoon caraway seeds, toasted
     ½ teaspoon nutmeg
     2 tsp salt

Creating ways to make rendang padang:

     Pour the coconut milk in the pan, put turmeric leaves, kaffir lime leaves, lemon grass, tamarind, sliced ​​red onions and all spices. Stir well.
     Cook the coconut milk spiced with occasional stirring for 20 minutes.
     Insert pieces of meat, cooked with coconut milk over medium heat until dry and oily. Lift.
     Pour in a serving dish rendang. Serve.
     Tip: Do not use coconut milk packaged as a typical crumb rendang will not be formed. Use coconut milk from fresh coconut juice.

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