HOW TO MAKE FRIED bakwan

There are so many of the world's diverse dining menu is available in the world, especially in Indonesia, the name foo I discussed this time is familiar to our eyes, but the food is really tasty and much interest to most people, and foo is also a great deal of his name one of his that I know is: the plagues that are pronounced or taken from the Java language are interpreted in the Indonesian language, namely: Bakwan,

foo is quite filling the stomach, can eat rice or can be used with many menus as pecel, meatballs, chicken noodle, and many more ways to eat this bakwan.

Making is not difficult and the materials it was not much,
1. 3 garlic magnesium.
2. 5 magnesium hazelnut.
3. 1/2 tablespoon teeh soiled,
4. 1/3 tablespoon coriander teeh.
5. 1 piece of cabbage.
6. 3 pieces Mortel.
7. 1 kg flour.
8. Salt and flavorings to taste.
9. 1 or 1/2 liters of cooking oil.

Before our next ketahap, we first clean the above ingredients together and kool his carrots into small pieces and slightly elongated, after all its ingredients are clean and all ready, proceed to the next stage, the materials of no .1 s / d 4, in the puree if my friend lazy to refine it manually, do it in an automated way of using electricity blander pal.

After a smooth marinade, prepare a place to make a dough,
Put flour teriggu, add enough water so that the dough thaw,
Then input spice paste and stir until evenly distributed earlier into the batter, then input the ingredients that have been cut into pieces like its kool and carrots,
Then his material input into the dough, then add salt and flavorings to taste stir until evenly so it fits her taste.

Once everything is mixed view of the dough and it is fitted with a tongue mate let us proceed to the final stage of HOW TO MAKE FRIED bakwan.
Prepare the pan and heat the vegetable oil, after its oil is really hot fried dough that's ready in bakwan fried and form at will and to taste buddy, bakwanya fried dough until the color changes slightly brownish and not to burn during frying.

After finishing all of her and bakwannya already fried dough, remove and drain after bakwannya of oil still clinging bakwan, then put the place to bakwan the plate or something like it, served with chili so delicious to eat.
Done already stages to HOW TO MAKE FRIED bakwan

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HEART gizzard sauce FRIED CHICKEN

HEART gizzard sauce FRIED CHICKEN





The cuisine is a fairly tasty and savory dishes what's the name of the main menu of chicken innards of the heart and tempela chicken, lots of ways to cultivate this cuisine, from which to make satay, rending, stews, and many are biased to treat her, but This time I will explain how to make this dish gizzard sauce FRIED LIVER there any way to make and the ingredients that must be prepared to make these dishes pal.

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Ingredients:

1. 1/2 pound fresh chicken livers.
2. 1/2 kilo chicken gizzard were still fresh.
3. 3 red chili magnesium.
4. 8 magnesium ordinary red pepper.
5. 5 magnesium onion.
6. 2 garlic magnesium.
7. 2 pieces of bay leaf
8. salt, flavoring and sugar to taste.

That buddy materials should be prepared for how to make the sauce FRIED heart ampela there any way to make it and process it right buddy yes.




First bersikan chicken gizzard his heart, having been in the clear for mengoreng prepared pan and his input vegetable oil sufficiently to mengoreng the liver gizzard, fried half-ripe buddy because later we will be cooking again by mixing the ingredients, if our hearts are in fried ampelanya remove and set aside all before because we will proceed with the next stage of my friend.

Further stages of the seasoning blend no.3 to no.6 simultaneously, if soabt lazy buddy smoothing the way mengulek bias blender'll wear fast and practical, after seasonings already in puree, reheat just enough vegetable oil for sauteing spices already in puree earlier, fry seasoning tersebur until completely cooked and remove the scent of spices, then input the silent enough water to the boil, then enter the salt, taste or giant bugs, Ajinomoto, Masako, according to taste, and do not forget my friend just sugar her sufficiently.

After seasoning mix everything and it has also been fitted to the tongue pal input 2 salam leaves his dishes so that it becomes fragrant and does not cause liver and the propagators stench ampelanya, when the final stage is all his inputs hearts pal gizzard and cook until completely cooked and let stand about 5 minutes so that it absorbs flavor from the liver masakn ampelanya, after mature lift and place on a plate or in a bowl, ready in heart ampelanya serve with white rice while warm.

Perhaps this is all that I am biased post to my friend all, and thank you for visiting my blog, always successful greetings
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HOW TO MAKE stews jengkol

Again jengkol has always been the mainstay of the menu at wedding parties or large family gatherings, it is at this moment jengkol known in foreign countries, because jengkol is the kind of Betawi style vegetables, and also in the list of exports from Indonesia .

But until today jengkol greatly inflated price to the extent its price jengkol prices reach $ 2 if at the equivalent  of 20,000 dollars, 00 pretty good right jengkol prices are compared with other vegetable prices and level with her,

However jengkol were many who liked vegetables, jengkol can cook depending on the tastes of his fans:
1. In stews
2. In rendang
3. In cooking
4. In rica-rica
And much more to love and cooking depends on individual taste.

I discussed this time jengkol menu stews, immediately wrote ya mate and spices should be prepared individually okay I will explain that:
1. Jengkol: depending on taste like 1kilo, 1/2 kilo, 1/4 kilo, depending on how many family friend who likes to jengkol the menu.

2. 8 magnesium onion.

3. 3 garlic magnesium.

4. 1/4 nutmeg take his seed.

5. 2 magnesium hazelnut.

6. 10gram pepper or pepper seeds.

7. 100gram sweet soy sauce.

8. Teeh brewed or also called teeh The dried leaves, leaf teeh these functions to be mixed into jengkol when boiled.

9. Salt and flavorings sasa se her enough.

Immediately wrote my friend how to make it:
First round jengkol still split into two sections do so on jengkol is, when it's over jengkol wash thoroughly.

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Then boiled jengkol pan surface using its inside or also called pot to boil water and add a few leaves into the stew jengkol teeh, the leaves teeh this function to eliminate the odor on jengkol, so later fitting time is ripe scent of jengkol reduced , boiled jengkol until 45-60 minutes so that it becomes soft or jengkol mature and easy to eat.

Furthermore, my friend prepare herbs for his jengkol menyemur: spices are at the top of the no.2 to no.6 mixed together in a blender and puree make use spices that are smooth, then see what jengkol stew is cooked / What has not been easy, knowing the way his prick-puncture in using garfu to eat, when it's ripe lift  and flatten his next dingginkan jengkol tersbut to become a little wider.

Next prepare the pans to mengoreng, and input to taste vegetable oil, after the heat input and fry the spice puree mate earlier, fry till fragrant aroma issuing the spices, then boiled water input 350ml wait until the spices are mixed with boiled water boiling proficiency level, then enter jengkol already in flatten by a buddy into the stew seasoning, add soy sauce on his already prepared earlier and enough inputs depending on individual taste, too late is sasa add salt and flavorings to taste, if its already semuah into the pan and was fused with spices, cook samapai 15 minutes so its spices soak into the jengkol.

When finished, ready to serve and enjoy his buddy,
That's all and thank you for reading my article on the Betawi dishes from stews crank HOW MEMBUTAT

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