EMPEK EMPEK PALEMBANG
Recipes - Empek Empek Kilkenny
MATERIAL:
• 600 grams of mackerel fish
• 300 gr White sago
• 3 / 4 cup water
• Salt to taste
• METHOD:
• Remove and clean the fish from the scales and entrails.
• Split into 2 parts and clean the bones also middle
• Also remove the small bones of small fish with a fork while eroded
• After the skin clean fish, mashed fish meat
• Combine water, salt and meat until blended smooth
• Enter the sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if most empek empek produced is elastic and hard.
• Shape dough into a ball and then steamed in the amount of water that many
• After that hinga fried lightly browned
• In the presentation you can add vinegar and yellow noodles noodles or glass noodles
By RAHMAWATI ALFARIDY
Selasa, 16 November 2010
FRIED CHICKEN PASTE
FRIED CHICKEN PASTE
Recipe - Fried Chicken Paste
Material:
* 1 small chicken cut into small
* 1 small garlic into small pieces
* 1 teaspoon salt SDK
* 1 stalk lemongrass, take the whites only.
* 1 red chili, seeded
* 1 red tomato, thinly sliced
* Cooking oil to taste
Chili:
* 8 pieces red chili
* 5 red chili pepper
* 3 cloves garlic
* Grains pepper to taste
* 1 1 / 2 SDK tea fried shrimp paste
* Salt to taste
How to cook:
* Balur chicken with salt and white until blended bwang
* Fried chicken until golden brown and then lift
* Saute until wilted lemon grass and chili oil with 4 SDK
* Enter the tomatoes and other spices, and cook until fragrant
* Enter the fried chicken, mix well
* Remove and serve to family
By KRISTIN TULIA
Recipe - Fried Chicken Paste
Material:
* 1 small chicken cut into small
* 1 small garlic into small pieces
* 1 teaspoon salt SDK
* 1 stalk lemongrass, take the whites only.
* 1 red chili, seeded
* 1 red tomato, thinly sliced
* Cooking oil to taste
Chili:
* 8 pieces red chili
* 5 red chili pepper
* 3 cloves garlic
* Grains pepper to taste
* 1 1 / 2 SDK tea fried shrimp paste
* Salt to taste
How to cook:
* Balur chicken with salt and white until blended bwang
* Fried chicken until golden brown and then lift
* Saute until wilted lemon grass and chili oil with 4 SDK
* Enter the tomatoes and other spices, and cook until fragrant
* Enter the fried chicken, mix well
* Remove and serve to family
By KRISTIN TULIA
CHICKEN CORDON BLEU
CHICKEN CORDON BLEU
Material:
2 chicken breasts, skinless
2 pieces of sliced roast beef (roast beef)
2 teaspoons mustard
salt & pepper to taste
SKIN:
wheat flour (plain flour)
bread crumbs (bread crumbs)
1 egg beaten
HOW TO:
1. Cut the chicken breasts horizontally (wide), but do not get truncated. Open in the middle, coat with mustard, salt & pepper.
2. Place roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
3. Labur chicken breasts with flour, then dip in beaten eggs. After that labur with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3 / 4 cooked, raise the fire. Do not forget to discard toothpicks after cooking, before the serve.
5. Serve with ketchup or chili sauce ABC.
By PIPIT PUSPITA DEWI
Material:
2 chicken breasts, skinless
2 pieces of sliced roast beef (roast beef)
2 teaspoons mustard
salt & pepper to taste
SKIN:
wheat flour (plain flour)
bread crumbs (bread crumbs)
1 egg beaten
HOW TO:
1. Cut the chicken breasts horizontally (wide), but do not get truncated. Open in the middle, coat with mustard, salt & pepper.
2. Place roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
3. Labur chicken breasts with flour, then dip in beaten eggs. After that labur with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3 / 4 cooked, raise the fire. Do not forget to discard toothpicks after cooking, before the serve.
5. Serve with ketchup or chili sauce ABC.
By PIPIT PUSPITA DEWI
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