Blazing MEAT

Raw material / spice seasoning:

            Has 400 grams of meat, cut box
       2 bay leaves
       2 stalks lemongrass, crushed
       2 cm galangal, crushed
       2 1 / 2 teaspoon salt
       1 1 / 4 teaspoon sugar
       1600 ml of diluted coconut milk (the juice of thick coconut milk)
       250 grams potatoes, cut box
       200 ml thick coconut milk from 1 coconut
       3 tablespoons cooking oil
       Spices:
       1 1 / 2 teaspoon coriander
       1 / 2 teaspoon pepper
       1 / 4 teaspoon cumin
       10 grains of red onion
       4 cloves garlic
       2 cm ginger


Processing mode:
1. Heat oil. Saute spices, bay leaves, lemongrass, and galangal until fragrant.
2. Add meat has. Stir until it changes color.
3. Enter the thin coconut milk, salt, and sugar until the meat is cooked pasir.Masak. Add potatoes. Cook until absorbed.
4. Enter the thick coconut milk. Cook until boiling.

Serves 6

read more...

ORIENTAL BEEF seasoning

Raw material / spice seasoning:

       300 grams of beef has deep, thinly sliced ​​wide
       1 teaspoon ginger, grated
       1 / 2 teaspoon salt
       1 / 2 teaspoon ground pepper
       1 / 2 teaspoon soy sauce
       2 packs a versatile spice powder
       oil for frying
       MATERIALS sauce:
       1 / 2 onion, cut box
       2 stalks scallions, cut into 2 cm
       3 pieces of red chilli, seeds removed, sliced ​​long
       1 / 2 green bell pepper, cut to length
       50 grams button mushrooms, halved
       4 teaspoons oyster sauce
       1 1 / 2 teaspoon fish sauce
       1 / 4 teaspoon salt
       1 / 2 teaspoon ground pepper
       400 ml broth
       1 piece out of eggs, cut round, fried
       50 grams of peas, weeded
       2 teaspoons cornstarch and 2 teaspoons water, diluted to coagulation
       1 tablespoon cooking oil


Processing mode:
1. Marinate meat with ginger, salt, pepper powder, and soy sauce. Let stand 20 minutes. Rub the seasoning flour versatile. Fry until cooked.
2. Heat oil. Saute onion until fragrant. Add red peppers and green peppers. Stir until wilted. Enter button mushrooms, oyster sauce, fish sauce, salt, and pepper. Mix well.
3. Enter knew eggs and peas. Pour water. Bring to a boil. Thicken with cornstarch solution. Cook until bubbling.
4. Serve meat with sauce watered.

To 5 servings

read more...

MEAT penyet sambal paste

Raw material / spice seasoning:

      600 grams of meat sengkel
      1 / 2 tablespoon coriander, ground coarse
      2 bay leaves
      1 stalk lemongrass, crushed
      2 cm ginger, crushed
      2 cm galangal, crushed
      1 200 ml coconut milk from half coconut
      oil for frying
      Spices:
      2 cloves garlic
      6 red onions
      1 / 4 teaspoon cumin
      1 / 4 teaspoon pepper
      4 slices lime leaves, leaves discarded bone
      1 teaspoon salt
      3 teaspoons brown sugar
      Material sauce:
      2 cloves garlic, fried
      3 pieces of red chili sauce
      5 pieces of curly red chili, fried
      50 grams fried peanuts
      1 tablespoon shrimp paste
      1 1 / 2 teaspoon lemon water
      1 / 2 teaspoon salt
      1 / 2 teaspoon brown sugar
      75 ml hot water
      Supplementary materials:
      2 pieces of cucumber
      18 stems basil
      2 tomatoes, chopped
      9 pieces of leaf lettuce

Processing mode: 1. Boil meat in coconut milk with coriander, bay leaves, lemongrass, ginger, galangal, and spices until medium rare. Lift and chopped fiber direction. 2. Put back into the stew seasoning. Boil again until cooked. Lift. 3. Fry in preheated oil over medium heat until browned. Remove and drain. 4. Sambal: ulek sauce ingredients until smooth. 5. Place chops on top of sauce. Penyet-penyet (press-press) until the sauce wrapped. 6. Serve with supplementary material.
Serves 8

read more...

COOK MEAT cayenne pepper

Raw material / spice seasoning:

       400 grams of beef
       1 tomato red
       6 whole red chillies
       3 pieces of curly green chilli, roughly chopped
       3 stalks lemongrass, crushed, sliced ​​diagonal
       2 pieces of orange leaves, leaves discarded tulannya
       1 teaspoon salt
       3 / 4 teaspoon sugar
       500 ml water
       2 tablespoons cooking oil
       Spices:
       5 red onions
       2 cloves garlic
       2 eggs pecans, roasted
       1 cm ginger


Processing mode:
1. Heat oil. Saute spices, lemongrass, and lime leaves until fragrant. Enter the tomatoes, chillies, and green peppers. Mix well.
2. Insert meat. Stir until it changes color. Add salt and sugar. Mix well.
3. Pour water gradually. Cook until cooked through and sauce thickens.

Serves 6

read more...

ONION MEAT COOK

Raw material / spice seasoning:

       400 grams of meat has in, cut into 2x2x2 cm
       100 grams putren, halved length
       1 / 2 onion, sliced ​​long
       20 grains (70 grams) small whole onions
       2 pieces (175 grams) tomatoes, pour boiling water, remove seeds and skins, chopped
       2 tablespoons tomato sauce
       1 teaspoon salt
       1 / 2 teaspoon sugar
       1 teaspoon black peppercorns, crushed coarse
       800 ml water
       2 tablespoons margarine for sauteing


Processing mode:
1. Saute onion and shallots until fragrant. Insert meat. Stir until it changes color.
2. Add tomatoes. Stir until wilted. Put tomato sauce, salt, sugar, and black pepper. Mix well.
3. Pour a little water. Cook until meat is tender. Add putren. Cook until done.

Serves 6

read more...

MEAT satay peanut sauce

Raw material / spice seasoning:

       400 grams beef, cut into 4x4 cm
       1 stalk lemongrass, take a white, crushed
       100 grams of peanut skins, fried, mashed
       3 / 4 teaspoon salt
       3 / 4 teaspoon brown sugar has
       1 / 2 teaspoon tamarind
       600 ml coconut milk from half coconut
       1 / 2 teaspoon lemon water
       2 tablespoons cooking oil
       Spices:
       6 red onions
       3 cloves garlic
       2 cm galangal
       4 pieces of red chili
       1 teaspoon coriander
       1 / 8 teaspoon cumin
       1 / 4 teaspoon pepper
       4 items pecans, toasted
       1 / 4 teaspoon shrimp paste


Processing mode:
1. Saute spices and lemongrass until fragrant. Add meat. Stir until it changes color.
2. Enter a smooth peanut, salt, brown sugar, and tamarind. Mix well.
3. Enter the coconut milk. Cook until the meat is cooked and absorbed. Toward removed, add the lemon water. Mix well.
4. Pin-prick with a skewer. Serve.


For the 6 pin

read more...

MEAT seasoning POYAH

Raw materials / ingredients:

       500 grams of meat has in, cut into 1x7x5 cm
       1 stalk lemongrass, take a white, crushed
       2 pieces of cloves
       2 eggs cardamom
       2 cm cinnamon
       100 grams of coarse grated coconut, toasted, finely crushed
       1 teaspoon salt
       1 1 / 2 teaspoon sugar
       500 ml coconut milk from 1 coconut
       2 tablespoons cooking oil
       Spices:
       1 / 2 teaspoon nutmeg powder
       5 pieces of curly red chili
       3 large red chilies
       1 teaspoon coriander
       1 / 8 teaspoon cumin
       1 cm ginger
       1 / 2 teaspoon tamarind
       1 / 4 teaspoon pepper
       1 / 8 teaspoon aniseed
       1 cm galangal


Processing mode:
1. Saute spices, lemongrass, cloves, cardamom, and cinnamon until fragrant. Add pieces of meat. Stir until it changes color.
2. Enter roasted coconut, salt, and sugar. Mix well.
3. Pour the coconut milk. Cook until the meat is cooked and gravy thick.

Serves 8

read more...

FUEL SUKIYAKI

Raw materials / ingredients:

       200 grams of beef sukiyaki
       Marinade ingredients (mix well):
       2 tablespoons soy sauce
       1 / 2 tablespoon granulated sugar
       2 cloves garlic, crushed
       1 1 / 2 teaspoon grated ginger
       2 teaspoons sesame oil
       2 teaspoons toasted sesame
       1 teaspoon soy sauce


Processing mode:
1.Rendam sukiyaki meat with marinade. Save at least 1 hour in refrigerator.
2.Tusuk-skewer on skewers.
3.Bakar while dioles remaining ingredients until cooked.


For 18 pin

read more...