Udang Goreng Petai

Ingredients:

1 / 2 pounds shrimp
100 gr red chilies
10 shallots
3 cloves garlic
10 board petai
2 tomatoes
salt, sugar to taste

How To Cook:

Prawns cleaned, removed his head, fried until cooked
Peeled banana, fried briefly
Grind all the spices spices
Fry until fragrant, enter the petai and prawn.
Stir until evenly mixed and then lift

Grilled Shrimp Specials

fndrecipes.blogspot.com - Lobster Bake is a very delicious meal and enjoyed obliged to anyone. Food that this one is everyone's favorite food. Based shrimp. To make it then we need the shrimp.

After getting the shrimp and then clean, put in place give the lemon, salt, and vinegar. Set aside some time until all the ingredients soak into the shrimp. Once thats keluarka seep and drain.

Meanwhile, for marinade puree onion and garlic. Give a little oil and cook shrimp until fragrant smell. Take boiled shrimp that have been spread with butter until blended and allow it to soak. Bake on the fire directly.

Sensation of Fried Chicken Terasi

fndrecipes.blogspot.com - Chicken Fried Terasi is a food that originated from Indonesia. Almost all Indonesian people liked this dish. How to make and the ingredients are not too complicated. First Balur chicken that has been cut into small pieces with salt and garlic until blended. Then fry chicken until golden brown then remove from heat.

Blend seasoning consists of 8 pieces red chillies, 5 red chili pepper, 3 garlic cloves, grains of pepper to taste, 1 ½ teaspoon terasi prawns and salt to taste.

Saute 1 stalk lemongrass (white retrieved only) and 1 red chilli deseeded until wilted with 4 tablespoons of cooking oil. Then enter the tomatoes and herbs that have been mashed.

Cook until fragrant, then enter the fried chicken, stirring until blended. So Fried Chicken Terasi ready to serve and eat with the family.

Recipe Chicken Rica Rica

fndrecipes.blogspot.com - This time I will give you the recipes of Chicken Rica-rica cuisine, along with how to make it. No need to elaborate in the making, simple and very easy. The resulting flavor is definitely very delicious and tasty.

First, prepare 1 chicken was already cleaned and cut into 4 parts. Prepare the seasoning consists of 6 red onions, 2 tomatoes, 4 garlic, 1 ginger, 1 teaspoon sugar, 100 grams of red pepper, and salt to taste. All seasoning mashed. Heat 1 cup oil then sauté the ingredients until evenly and smell fragrant.

Then add 300 cc of water and cook the chicken until half cooked, remove from heat. Grilled chicken over medium heat while in basting with spice that has been provided equally.

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

Jalapeño Burger

How To Make

1. In a bowl, mix together all the burger ingredients and form into patties

2. Cover the patties with cling film and place in the fridge to chill for 1 hour.

3. Heat a grill and cook the burger for 2-3 minutes on each side (for rare), or until cooked to your liking.

4. Slice the bread roll in half and toast on one side.

5. Assemble the burger. Spread one half of the bun with mayonnaise, and mustard on the other half. Place the burger on the bottom half, top with the swiss cheese, tomato, red onion, lettuce and pickles, then top with the other half of the roll.


Ingredients

For the burger
* 1kg minced rump steaks
* 200 g minced beef dripping
* 4 pickled jalapeño peppers, diced
* 1 onion, finely diced

To serve
* white bread roll, with sesame seeds
* mayonnaise
* American mustard
* swiss cheese
* large beef tomatoes, sliced
* escarel tomatoes, sliced
* red onions, sliced
* dill pickles

Ceviche with Salsa

How To Make

1. Slice the fish fillets diagonally into small bite-sized pieces. Lay them out on a non-metallic tray and cover with the lime juice. Cover with cling film and place in the fridge to marinate for 2 hours, turning once. Once the fish is cooked by the lime juice it will turn opaque.

2. For the salsa, combine the tomato, onion, pepper, garlic, herbs, oil and seasoning in a large bowl and toss together thoroughly.

3. Serve the fish with a dollop of salsa and a pile of fresh rocket leaves.

Ingredients
* 1×400-600 g white fish, for example gurnard, filleted and skinned
* 4 limes, juice only
* 4 large tomatoes, skinned, de-seeded and diced
* 1 red onion, very thinly sliced
* 1 green pepper, roughly chopped
* 2 cloves garlic, sliced
* handful fresh herbs, including flat parsley, mint and coriander
* 1 tbsp extra virgin olive oil
* cracked black peppercorns
* rocket, to serve

Pancakes with Bacon and Maple

How To Make

1. Sieve the flour into a mixing bowl, add the sugar and make a well in the centre. Whisk the egg and milk until blended and stir into the flour.

2. Heat a heavy-based frying pan and turn the heat down to medium low. Add 25g butter, and when melted, drop tablespoonfuls of the mixture into the pan and cook for about two minutes, until bubbles appear on the surface.

3. Turn the pancakes over and cook until they feel firm in the centre and the undersides are golden.

4. Repeat with the rest of the mixture. Serve straight from the pan with crisp bacon rashers and a good drizzle of maple syrup.

Ingredients

* 150g self-raising flour
* 2 tbsp caster sugar
* 1 eggs, beaten lightly
* 150ml milk
* 10 rashers bacon

Bean and Sweet Potato Fajitas

How To Make

1. Heat the oil in a large frying pan. Add the onion and gently fry for 5 minutes.

2. Add the carrots, potato, tomatoes and beans. Stir together and simmer gently until the vegetables are soft and the tomato juice has reduced.

3. Gradually add the fajita mix, tasting as you go, until you are happy with the level of spice.

4. Heat the wraps in a microwave or oven.

5. Load the wraps with the vegetable filling and top with cheese before serving.

Ingredients

* 8 flour wraps
* 1 onions, chopped
* 2 carrots, peeled and chopped
* 1 sweet potato, peeled and chopped
* 1 tin canned chopped tomatoes
* 1 tin black-eyed beans
* 1 packet fajita mix
* 100g cheese, grated
* 1 tbsp vegetable oil

Pork Tenderloin Churrasco With Salsa and Creamed Corn

Method

1. To prepare the marinade, set a saucepan over medium-high heat and add the oil and annatto seeds. Cook for five minutes, to infuse the oil with the brick red colour of the annatto. Remove from the heat and let cool to room temperature. When the oil is cooled, strain it and discard the seeds.

2. Combine the annatto oil with the garlic, rosemary, thyme, and then season with salt and pepper. Transfer to a blender and purée. Set aside.

3. Place the pork tenderloin on a cutting board and, with the tip of a sharp knife, starting at the top, cut into four equal strips lengthwise. Repeat with the remaining two tenderloins.

4. Place the pork between two pieces of plastic wrap and pound out the pork to a thickness of one centimetre with a meat mallet or rolling pin. Lay the pork in a single layer in a rectangular container, cover with the marinade, and let it rest for at least 15 minutes.

5. Remove the corn from the cob. Heat the butter in a saucepan and gently fry the onion and corn for about five minutes or so, until soft. Add the crème fraiche. Cover and cook on a very low heat for 10 minutes. Season with salt and freshly ground black pepper.

6. To make the salsa, combine all of the ingredients in a bowl and mix well. Refrigerate until ready to serve.

7. Remove the pork from the marinade, scrape away any excess marinade, and barbecue or grill for just one or two minutes, then turn with a pair of tongs. Cook for another two minutes. The pork should be juicy and slightly pink.

8. Transfer the pork to a serving dish, spoon the salsa around, and serve with creamed corn in husks.

Ingredients

For the marinade

* 225ml vegetable oil

* 50g annatto seeds

* 4 cloves garlic, chopped

* 2 sprigs rosemary, chopped

* 2 tbsp thyme, chopped

* 1 pinch black pepper

* 3 pork tenderloin

For the creamed corn

* 6 corn on the cobs

* 40g butter

* 1 onions, finely chopped

* 300ml crème fraîche

For the salsa

* 2 ripe mango, peeled and cut into ½ cm dice

* 60g spring onions, green parts only, diagonally sliced

* 1 red peppers, seeded and cut into ½ cm dice

* 2 tbsp American mustard

* 1 tsp black mustard seeds

* 2 tbsp white wine vinegar

* 2 tbsp mustard oil

* 2 tbsp chopped coriander

* 2 limes, juices

* 1 jalapeño chillies, minced

Cheese and Jalapeño Corn Bread

Ingredients

• 200g Yellow cornmeal or Polenta Flour
• 100g plain flour, sifted
• 2 tsp, Baking Powder
• 1 tbsp Fajita Seasoning Mix, we like Discovery Foods
• 2 tsp sugar
• 1/2 tsp salt
• 50g Mature Cheddar, grated
• 1 tbsp Red Jalapeño, Discovery’s are from Mexico
• 350ml milk
• 1 tbsp olive oil
• 1 eggs

Method
1. Preheat oven to 200c?Grease and line 22cm square cake tin
2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos
3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter
4. Cook in preheated oven for 20-25 minutes until set and browned
5. Turn out of tin, cut into squares and serve warm

lola’s flower cupcakes

Ingredients

• 180g flour, sifted
• 180g caster sugar
• 180g margarine, soft
• 4 eggs, medium
• 2 teaspoon vanilla essence
• 200g butter, unsalted
• 500g icing sugar
• 2 tablespoon milk
• 12 oreos
• 180g chocolate frosting

Method

heat the oven at 190oc, Put the brown cupcake case in the cupcake tin, sift the flour into a large bowl, add sugar, margarine and 1 table spoon vailla, break eggs into bowl, stir everthing together with a wooden spoon until smooth, add the mixture into the cases qbout 3/4 of the case, bake for 15 minutes, when cool speard the frosting around the cupcake so theres no patches, stick the oreo on the cake, now make the butter creamby, putting the butter in a large bowl, then beating it with a wooden spoon until soft, sift about half of the icing sugar in to the bowl and stir, then sift the rest of the icing sugar over the mixture, add milk and table spoon of vailna essence, beat the mixtureuntil fluffy, add the buttercream into the pipeing bag and do 2 layers of petal buy squzing and fliking, Then admirer your work

A Pricey and Luxury Food called Macadamias

Seeds are visible in the picture is Macadamias. Ordinary found in north eastern Australia, but grew well in Hawaii. Macadamias are a pale beige bean has a hard outer shell, thick brown. So to break it down to-use tool breaker fruit, tend to be sold already peeled because it is difficult in the strip.

As a pricey, luxury food, they are primarily eaten raw or salted and served as a cocktail snack, but their creamy, waxy texture is increasingly appreciated in cooking, especially sweet baking. Macadamias also produce high quality oils and nut butters.

When finely crushed macadamias are a good crumb coating for chicken and fish. They can be used in desserts and biscuits and match particularly well with caramel, white chocolate, pineapple and ice cream. Macadamias can also be used in place of pecans in pecan pie, and as a substitute for exotic candlenuts in Indonesian cooking.

Spiced Glazed Almonds

Method

1. Heat the oil in a frying pan and add the almonds, stirring to coat. Sprinkle over the sugar, paprika and pepper. Cook for about 5 minutes, stirring constantly until the almonds are golden brown and the sugar has caramelised.

2. Spread the nuts out on a baking sheet to cool and harden, then break up as necessary before piling into serving bowls to serve.


Ingredients

• 1 tbsp olive oil
• 225g roasted salted whole almonds
• 4 tbsp sugar
• 1 tsp smoked or sweet paprika
• 1 tsp freshly ground black pepper

Ice Coffee Mocca

Ingredients:

500 ml hot water
1 tablespoon instant coffee
1 / 2 cans sweetened condensed milk chocolate
whipping cream to taste
50 grams of cooking chocolate, melted
Topping: cinnamon powder

HOW TO MAKE:

1. Prepare pour a glass with ice cubes to taste.
2. Brewed coffee with hot water, stir well, add sweetened condensed milk chocolate and stir well.
3. Pour into a glass, decorate with whipping cream and melted cooking chocolate, sprinkle with cinnamon powder.
4. Serve cold.

Es Teler Typical From Indonesia

Ingredients:

1 can of young coconut (young coconut meat in syrup)
1 can of jackfruit (jack fruit in syrup
Both of the above can be obtained from the oriental market

Method:

Drain the young coconut and jackfruit (water / sirupnya not discarded)
Cut into pieces of young coconut and jackfruit taste
Mix coconut and jackfruit back that have been cut into pieces with sirupnya earlier.
Halve the avocado and rake with a spoon and then input into a mixture of jackfruit and young coconut.
Add milk, sugar, vanilla and salt to taste.
Serve with ice cubes.
Vanilla / vanilla 1 teaspoon
4 pieces of avocado
sugar to taste
1 / 4 teaspoon fine salt
1 quart milk / dairy vitamin D (whole milk)
The five kinds of materials can be obtained at grocery
ice cubes to taste.

Avocado Ice

Ingredients:

- 1 medium size avocado fruit
- 5 teaspoons granulated sugar
- 1 tablespoon of ice cream
- 1 tablespoon chocolate syrup from Nestle or any other brand (can be purchased at the Grocery in plastic bottles)
- 3 pieces of ice cubes
- a little white water

Method:

- Halve the avocado, then rake in with a spoon, insert in the glass.
- Blend the avocado with a spoon to pound
- After a fairly smooth (optional) Mix sugar, ice cream and chocolate syrup.
- Stir until blended, then add ice cubes and a little water.
- Stir until mixed and ready to serve

Setup Guava Jackfruit

Ingredients:

250 ml water
125 gr sugar
3 cm cinnamon stick
2 cloves cloves
500 gr red guava fruit
250 grams of jackfruit, cut length
500 ml guava juice

Directions:

1. Cut guava into 8 parts.
2. Jerang water, insert the cinnamon and cloves to boiling. Lift. Enter your fruits. Allow to cool, add the cashew juice.
3. Keep refrigerated Serve cold.