tag:blogger.com,1999:blog-26374842764088433212024-03-04T22:05:11.918-08:00Traditional FoodsRgt Mlghttp://www.blogger.com/profile/12403922376065549573noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2637484276408843321.post-45517052649363659782013-03-19T02:58:00.000-07:002013-03-19T02:58:00.164-07:00How To Make Rendang<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe0WRS_qDErs736vbvNykKKhfkT0ztbGgwWPCjwKEVxrt3RzPWgelA_ty6NZxO0NL5KCZc-2sLeUNBiw8zTjGfPV3eveUEAnzll4oUwomCMy0zB1wV-aM12jqytdplnbYZ0lCQyas7BIt/s1600/rendang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rendang" border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe0WRS_qDErs736vbvNykKKhfkT0ztbGgwWPCjwKEVxrt3RzPWgelA_ty6NZxO0NL5KCZc-2sLeUNBiw8zTjGfPV3eveUEAnzll4oUwomCMy0zB1wV-aM12jqytdplnbYZ0lCQyas7BIt/s320/rendang.jpg" title="Rendang" width="320" /></a></div>
<div style="text-align: justify;">
<a href="http://yuyocatequista.blogspot.com/2013/03/how-to-make-rendang.html" target="_blank"><i>How To Make Rendang</i></a>. Rendang is a dish which originated food from the Minangkabau West Sumatra - Indonesia. Rendang most delicious food in the world. In this post, I will discuss how to make beef rendang.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients :</div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
1 pound beef round, diced<br />
2 tablespoons cooking oil<br />
3/4 cup dried shrimp, minced<br />
1 clove garlic, minced<br />
1 tablespoon chopped lemon grass<br />
2 onions, chopped<br />
1 3/4 cups coconut milk<br />
1/2 cup red curry paste, or to taste<br />
3 tablespoons turmeric powder<br />
1 fresh red chile pepper, finely chopped<br />
1 bunch fresh cilantro, chopped </blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
Instructions<span style="font-size: small;"><span style="font-size: small;"> How To Make Rendang</span></span></h3>
<div style="text-align: justify;">
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.</div>
<div style="text-align: justify;">
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.</div>
Rgt Mlghttp://www.blogger.com/profile/12403922376065549573noreply@blogger.com3tag:blogger.com,1999:blog-2637484276408843321.post-69455397140902044282013-03-18T10:00:00.000-07:002013-03-18T10:00:01.275-07:00How To Make Bakso<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSt4HTo62ISdx5T0FCSSnhbaeNLKryuMiZ08tvlHwFy8uhx8IFPkDlE9ndW0NFITpfGCAOsgcMsbLgLIPck6K6BKCUsM8wmW31opVU-jTvhKvJzvTc1fDeQ536fC0Gw-Ms2bwsQEuzXxt9/s1600/bakso-kuah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How To Make Bakso" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSt4HTo62ISdx5T0FCSSnhbaeNLKryuMiZ08tvlHwFy8uhx8IFPkDlE9ndW0NFITpfGCAOsgcMsbLgLIPck6K6BKCUsM8wmW31opVU-jTvhKvJzvTc1fDeQ536fC0Gw-Ms2bwsQEuzXxt9/s1600/bakso-kuah.JPG" title="How To Make Bakso" /></a></div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="font-size: small;"><span style="font-family: inherit;"><span><span class="" id="result_box" lang="en"><span class="hps"><span style="font-size: small;"><i><a href="http://yuyocatequista.blogspot.com/2013/03/how-to-make-bakso.html" target="_blank">How To Make Bakso</a><span style="font-size: small;">. </span></i>Bakso</span></span> <span class="hps">or</span> <span class="hps">meatball</span> <span class="hps">is a homogeneous mixture</span> <span class="hps">of</span> <span class="hps">meat</span> <span class="hps">flour</span> <span class="hps">starch</span><span class="">,</span> <span class="hps">spices</span> <span class="hps">and</span> <span class="hps">which</span> <span class="hps">have passed through the</span> <span class="hps">extrusion</span> <span class="hps">and</span> <span class="hps">cooking</span> <span class="hps">process</span><span>.</span> <span class="hps">The way to</span> <span class="hps">make meatballs</span> <span class="hps">not too difficult</span><span>.</span> <span class="hps">Finely ground</span> <span class="hps">meat</span> <span class="hps">using a</span> <span class="hps">screw</span> <span class="hps">extruder</span><span class="">, then mixed</span> <span class="hps">with</span> <span class="hps">flour</span> <span class="hps">and</span> <span class="hps">spices in a</span> <span class="hps">special</span> <span class="hps">mixing device</span> <span class="hps">for</span> <span class="hps">mixing</span> <span class="hps">the ingredients</span> <span class="hps">into a</span> <span class="hps">paste material</span> <span class="hps">roomates</span> <span class="hps">is</span> <span class="hps">very</span> <span class="hps">flat and smooth.</span> <span class="hps">After the</span> <span class="hps">round shape</span> <span class="hps">printed</span> <span class="hps">paste</span> <span class="hps">and boil</span> <span class="hps">until cooked</span><span>.</span> <span class="hps">A</span> <span class="hps">good quality</span> <span class="hps">meatballs</span> <span class="hps">can be made without</span> <span class="hps">the addition</span> <span class="hps">of</span> <span class="hps">any chemicals.</span></span></span></span></span><a href="http://www.blogger.com/blogger.g?blogID=8485662701077303080" name="more"></a></span>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<ol style="text-align: justify;">
<li><b>Meat</b>: any type of meat can be a meatball. Meat should be fresh, getting fresh, the better. <span class="IL_AD" id="IL_AD3">Fresh meat</span>
coming out of the slaughterhouse are best used. The meat will be used
better quickfreezed before grinding. Frozen meat flavor and aroma will
give a more savory meatballs.</li>
<li><b>Tapioca</b></li>
<li><b>Spices</b>: any spices can be used as seasoning. However, bakso producers usually use onions, garlic, pepper powder and salt.</li>
<li><b>Eggs</b>: eggs are used for more delicate dough, and tastes
better. However, eggs are not always used in making meatballs. Chicken
eggs, duck and quail can be used.</li>
<li><b>Tripolysodium <span class="IL_AD" id="IL_AD12">phosphate</span></b>: these chemicals function as <span class="IL_AD" id="IL_AD11">emulsifiers</span> to produce dough that is more flat (homogeneous). The dough is more evenly will provide a better meatball texture.</li>
</ol>
<div style="text-align: justify;">
<b>Equipment:</b></div>
<ol style="text-align: justify;">
<li><b>Grinder and Mixer</b>: these tools consist of a meatball grinder in the form of a dough extruder and mixer. <span class="IL_AD" id="IL_AD7">Dough mixer</span>
equipped with a steel plate mounted horizontal centrifugal stirrer. The
stirrer part rotates at high speed so that the materials are not tough
and hard easily to be crushed.</li>
<li><b>The kettle boiling</b>: this tool is used to boil the raw meatballs into mature. Bakso producers usually use pot as a <span class="IL_AD" id="IL_AD1">kettle</span> boiling.</li>
</ol>
<div style="text-align: justify;">
<b>Directions</b><b>:</b></div>
<ol style="text-align: justify;">
<li><b>Freezing and grinding meat: </b>meat frozen quickly. Then milled
until fine meat porridge. Actally this process does not have to be done.
Fresh meat can be ground directly without prior freezing. </li>
<li><b>Farmulating materials</b>: materials composition of bakso depending on the flavor desired. More fish used, the more delicious bakso flavor.</li>
<li><b>Making dough</b>: porridge more stirring and mashing the meat in the dough mixer.
After the meat porridge is really flat and smooth add spices, sodium
tripolifosfat, and flour gradually, stirring constantly at high speed.
During the stirring, add granulated or ice cube. Stirring is considered
complete if the dough formed on a flat, smooth and can be rounded off
when the squeezed by hand, then removed through the aperture formed by
the forefinger and thumb.</li>
<li><b>Shaping </b><b>and boiling </b><b>raw </b><b>Bakso</b>: squeeze dough with the palm of <span class="IL_AD" id="IL_AD10">the hand</span>,
then made ball shaped by wringing the dough, then push out through the
aperture formed by the forefinger and thumb. After that using tip of the
spoon upside down, rounded dough quickly put into boiling water. When
ripe, meatball will float. Bakso is allowed to float for 5 minutes, then
removed to drain. The result is called meatball.</li>
<li><b>Storage</b>: bakso is a watery material which can be easily damaged. To be durable, meatball should be stored <span class="IL_AD" id="IL_AD6">in the freezer</span> which sealed by <span class="IL_AD" id="IL_AD9">plastic packaging</span> before. Freezer temperature should be below -18 ° C.</li>
<li><b>Making the </b><b>soup</b>: the soup made from spiced <span class="IL_AD" id="IL_AD8">beef broth</span>.
Most of bakso soup is made from broth in very dilute form because of
very little use of meat. Meatball soup like this are usually added
monosodium glutamate (MSG) in a little high amounts (2% or 20 grams per
liter of broth).</li>
</ol>
<div style="text-align: justify;">
For <b>Bakso </b>soup
tastes good, meat used to make meatballs at least 10% of the total
generated meatball soup. Meatball soup like this do not have added MSG.</div>
<ol style="text-align: justify;">
<li><b>Ingredients:</b></li>
<ul>
<li>Water (4 liters)</li>
<li>Meat roughly chopped (300 grams)</li>
<li>Bone roughly chopped (250 grams)</li>
<li>Garlic finely ground (150 grams)</li>
<li>Shallots finely ground (150 grams)</li>
<li>Smooth Pepper (25 grams)</li>
<li>Fresh Celery (5 stems)</li>
<li>Nutmeg roughly chopped (10 grams)</li>
<li>Cardamom / gardamungu (4 pieces)</li>
<li>Salt (to taste)</li>
</ul>
<li><b>Directions:</b></li>
<ul>
<li><span style="font-family: inherit;"><span style="font-size: small;">Meat and bone chopped boiled in boiling water for 30 minutes.</span></span></li>
<li>Garlic, onions and peppers that have been finely ground in stir-fry with a little oil until fragrant.</li>
<li>All ingredients, except celery incorporated into the stew of meat
and bone boiling. Ten minutes later add sliced celery, and gravy
meatball still allowed to boil briefly, then remove from heat. The
result is a delicious meatball soup and savory without chemical
additives.</li>
</ul>
</ol>
Rgt Mlghttp://www.blogger.com/profile/12403922376065549573noreply@blogger.com14tag:blogger.com,1999:blog-2637484276408843321.post-29856933989443267132013-03-18T02:54:00.001-07:002013-03-18T02:54:20.071-07:00How To Make Sate Padang<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Egsgl8k3KbXs5ZNpSX-PMiz382oBilfz-PMqZ4Ig10cZc9OgiWlN40N5FKU_NfXZtq0TyomIj0ZXjjYJxoUuP5F5VJ_KZAr2I_eI9oFLgXHsbcU8yG3OBagOeW5H4MwMUspACnprhQNQ/s1600/sate-padang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sate Padang" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Egsgl8k3KbXs5ZNpSX-PMiz382oBilfz-PMqZ4Ig10cZc9OgiWlN40N5FKU_NfXZtq0TyomIj0ZXjjYJxoUuP5F5VJ_KZAr2I_eI9oFLgXHsbcU8yG3OBagOeW5H4MwMUspACnprhQNQ/s320/sate-padang.jpg" title="Sate Padang" width="320" /></a></div>
<div style="text-align: justify;">
ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
1 kg of beef tongue, hot water immersion, Keri, washed<br />
1.5 liters of water<br />
1 sheet of turmeric leaf<br />
2 cm galangal, crushed<br />
4 lime leaves<br />
1 stalk lemongrass, crushed<br />
3 cm candies acid<br />
1 teaspoon salt<br />
18 skewers</blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Combine, mix together:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
25 grams of rice flour<br />
1 tablespoon corn starch</blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
puree:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
8 pieces curly red chili<br />
1 teaspoon coriander powder<br />
½ teaspoon pepper<br />
¼ teaspoon cumin<br />
6 spring onions<br />
1 teaspoon curry powder<br />
2 cm turmeric<br />
2 cm ginger<br />
1 tablespoon cooking oil</blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://yuyocatequista.blogspot.com/2013/03/how-to-make-sate-padang.html" target="_blank">How To Make Recipes Sate Padang:</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Boiled beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, salt, and cook until tender tongue. Remove and Drain.</div>
<div style="text-align: justify;">
Cut the tongue the size of 1x2x1 cm. set aside the water.</div>
<div style="text-align: justify;">
Puncture every 5 pieces of beef tongue with skewers. Bake on hot coals of fire as he turned around and smeared with oil until cooked and fragrant.</div>
<div style="text-align: justify;">
Aloe Heat broth, add 500 ml water, boil the rice and put sago flour mixture, stir well and thickens. Remove from heat.</div>
<div style="text-align: justify;">
Serve with stay sauce, pieces of diamond and a sprinkling of fried shallots.</div>
Rgt Mlghttp://www.blogger.com/profile/12403922376065549573noreply@blogger.com1tag:blogger.com,1999:blog-2637484276408843321.post-18311372330053752392013-03-18T02:29:00.002-07:002013-03-18T02:29:22.734-07:00Roasted Chicken Taliwang | Traditional Food From Lombok<div style="text-align: justify;">
<a href="http://yuyocatequista.blogspot.com/2013/03/roasted-chicken-taliwang-traditional.html">Roasted Chicken Taliwang | Traditional Food From Lombok.</a> Taliwang chicken is the typical food of Lombok, West Nusa Tenggara-basedchicken spices served with a dried red chili, onion, garlic, red tomatoes, friedshrimp, kencur, Java sugar, and salt. Usually served with traditional foods such asPlecing Lombok</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hVnUjIKNsm7yg9L2lPtAK5NdtcvBBVXzV7Qi-hdjq_4h7QTaFppf08FadFCmHLbs_MhP0iUXSa6lVk0ofnbcWvm2fn34_Dw8AJc6rCv-M16DQuDlwfi_s4oPKVh2UaPgbPohITz7dz9n/s1600/Ayam_bakar_khas_Taliwang.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Chicken Taliwang" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hVnUjIKNsm7yg9L2lPtAK5NdtcvBBVXzV7Qi-hdjq_4h7QTaFppf08FadFCmHLbs_MhP0iUXSa6lVk0ofnbcWvm2fn34_Dw8AJc6rCv-M16DQuDlwfi_s4oPKVh2UaPgbPohITz7dz9n/s320/Ayam_bakar_khas_Taliwang.JPG" title="Roasted Chicken Taliwang" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A tour of Lombok, West Nusa Tenggara, will not be complete without tasting the local Taliwang Chicken, Ayam Taliwang. This typical Lombok dish is a favorite among both locals and visitors to the island. At first glance, Taliwang Chicken looks almost like the common grilled or fried chicken, simply covered with a spicy relish. Only after tasting it can we discern the difference. </div>
<div style="text-align: justify;">
<br /></div>
Rgt Mlghttp://www.blogger.com/profile/12403922376065549573noreply@blogger.com1tag:blogger.com,1999:blog-2637484276408843321.post-27223358384004648522012-12-30T06:43:00.000-08:002012-12-30T06:43:11.875-08:00Getuk Lindri Delicious Taste<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvthH0jtBo6sksc2-Ety7Jt2o8mVaU9HONqY7zvBIDAxgs5FAv8_Rk7p9xhfxHilpA1TKDlX09QASzJFVbCOmYEcEgj9UYMrufbAFzELygqfpid9cRBCdifYH5SlKUojegEfGYVa9yWNdm/s1600/getuk+lindri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Getuk Lindri Delicious Taste" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvthH0jtBo6sksc2-Ety7Jt2o8mVaU9HONqY7zvBIDAxgs5FAv8_Rk7p9xhfxHilpA1TKDlX09QASzJFVbCOmYEcEgj9UYMrufbAFzELygqfpid9cRBCdifYH5SlKUojegEfGYVa9yWNdm/s1600/getuk+lindri.jpg" height="239" title="Getuk Lindri Delicious Taste" width="320" /></a></div>
Getuk lindri known for a soft delicious taste. The color is alluring and colorful sweet flavor. Served with a savory sprinkling of shredded coconut. Hmm, sweet, soft and sticky, suitable also for Iftar snacks so!<br />
<br />
Getuk lindri is actually a traditional cake from Central Java-based cassava. In addition to the special taste, getuk lindri also known as a characteristic. The cakes are usually sold using the cart, along with Java or dangdut songs with strong volume. Therefore, the presence of hawkers getuk lindri can be detected from the sound of music from the cart.<br />
<br />
Getuk lindri made from cassava, steamed until tender. While still hot, pounded cassava until it is completely smooth. Once refined, put sugar, water and vanilla are dissolved together, and stir until well blended with cassava.<br />
<br />
Cassava dough is then given food coloring to make it more interesting. There are brown, green, pink, yellow, or natural color is white. Once colored, then that is fine cassava is put into the mill, and cut into pieces.<br />
<br />
When served, it is usually given a sprinkling of shredded coconut that make it taste delicious. Now more and more variations rasai getuk lindri which not only adds coloring, but also adding flavors such as chocolate, cheese, strawberry and pandan.Unknownnoreply@blogger.com14