Rendang Eggs Food Specials from Indonesia

fndrecipes.blogspot.com - Rendang eggs are typical dishes from Indonesia. Usually in Indonesian cuisine is present at large events such as Eid and other large events. Made from eggs and spices used consisted of a variety of spices that create the sensation of taste of these eggs Rendang.

To make it necessary ingredients 8 eggs, 5 pcs red onion, 2 cloves garlic, 1 / 2 vertebra galangal, 4 red chilli, 1 / 2 vertebra turmeric, 1 bay leaves turmeric, ginger. After the seasoning is ready, puree everything except galangal and ginger.

Enter a little oil and saute until it smells fragrant. Cook in thick coconut milk and then enter the egg that has been boiled first. Crushed galangal and turmeric leaf and then insert it into the dish. Cook until the oil out and somewhat dry. So Rendang Eggs ready to serve.

Spicy Fishcakes With Black-Eyed Pea Salsa

How To Make

1. For the black-eyed pea salsa: combine the sweetcorn, black-eyed peas, celery, onions, peppers, carrots, olive oil, salt, lemon juice, Cajun seasoning and coriander in a large bowl. if you have time, leave it for an hour to allow the flavours to mingle, stirring the vegetables occasionally to coat the vegetables fully.
2. For the fishcakes: cook the potatoes in boiling salted water until tender, drain returning the cooking water to the pan, and mash thoroughly.
3. Cut the catfish into small pieces, place in the potato water, cover the pan and leave for 3 minutes to poach. Drain off the water and leave the fish to cool.
4. Once cool, add to the mash along with the onion, coriander, 1 teaspoon of the Cajun seasoning, mustard, salt and pepper and gently stir together. Mix the cornmeal, remaining Cajun seasoning and flour together on a shallow plate and season with salt and pepper.
5. With floured hands shape the fish mixture into medium sized patties, then coat them in the cornmeal mixture.
6. Coat the base of a frying pan with oil over a medium heat Add the fishcakes to the hot oil and fry gently for 3-5 minutes on each side until they form a golden crust.

Ingredients

For the black eyed pea salsa
* 2 x 325g cans of sweetcorn, drained
* 1 x 400g can black-eyed beans
* 125g celery, finely diced
* 125g onions, finely diced
* 125g mixed peppers, finely diced
* 125g carrots, finely diced
* 50ml olive oil
* 1/2 tsp salt
* 1 lemon, juice only
* 1 pinch cajun seasoning
* bunch coriander, chopped

For the fishcakes
* 4 potatoes, (about 750g), peeled and cut into chunks
* 300g catfish fillets, or pengasius, skinned
* 1 onion, finely chopped
* 1 handful fresh coriander, chopped
* 2 tsp cajun seasoning
* 2 tbsp mild American mustard
* 100g cornmeal
* 50g plain flour
* vegetable oil, for frying

Lone Star Chicken with Guyanese-Style Rice

How To Make

1. For the chicken: preheat oven to 190C/170C fan/gas 5. Grease a heavy-bottomed roasting pan with oil and place in the middle shelf. In a large glass bowl, marinade chicken in lime juice, soya sauce, 1 teaspoon of the garlic powder, hot pepper sauce and salt and ground black pepper.
2. Take three shallow bowls and spread them out in line. In bowl one, combine flour, remaining garlic powder, sweet paprika, cayenne pepper and a pinch of salt and pepper. Place the egg in bowl two and crackers in bowl three.
3. Remove warm pan from oven and set aside. Using tongs, pick up each piece of marinated chicken and coat in bowl one mix, then bowl two and finally bowl three. Place crumb-coated chicken fillets in pan leaving space between each one and cook for 40 minutes, turning halfway through. Meanwhile, make the rice.
4. For the Guyanese rice: In a saucepan, sweat garlic and onion in groundnut oil on a low heat. Add pancetta or bacon and cook through. Season with pepper sauce, thyme and salt and ground black pepper, then add creamed coconut. Stir until cream is absorbed.
5. Add black-eyed peas and okra. When greens have softened, add rice and stock; turn up heat and bring to the boil. Reduce heat to a simmer, cover pan with lid and leave until rice is cooked.
6. To serve: Heap rice into centre of each plate and top with two chicken fillets

Ingredients

For the chicken
* 4 boneless fillets chicken thighs, skin removed and halved
* 1 lime, juice only
* 1 tbsp light superior soy sauce
* 2 tsp garlic powder
* dash West Indian hot pepper sauce
* 3 tbsp plain flour
* 1 tsp sweet paprika
* pinch cayenne pepper
* 2 large eggs, beaten
* half a small pack of Ritz Cracker biscuits, crushed
* ½ tbsp groundnut oil or corn oil

For the rice
* clove garlic, finely chopped
* ½ onion, diced
* dash of groundnut oil
* 100g cubed pancetta or finely sliced smoked bacon
* 1 tsp hot pepper sauce
* sprinkle dried thyme
* 50g coconut cream
* 200g black-eyed beans, cooked
* handful okra, diced
* 185g easy cook American long grain rice
* 375g chicken stock