Sunday, November 4, 2007

Sukiyaki Udon

Sukiyaki Udon Coking Recipe
200 grams of udon, brewed with hot water, drained
1/2 onion, sliced ​​long
2 cm ginger, crushed
150 grams sukiyaki
25 grams of Hioko mushrooms, pour boiling hot water, each one split second
3 tablespoons oyster sauce
2 tablespoons Japanese soy sauce
750 ml of water
3/4 teaspoon salt
3/4 teaspoon ground pepper
5 teaspoons cornstarch + 4 teaspoons water
1 egg, beaten
1 leek, cut sloping
1 tablespoon oil for sauteing

Processing Method:
  • Saute onion and ginger until fragrant.
  • Add sukiyaki. Stir until the color changes. Add the mushrooms. Stir until wilted.
  • Add oyster sauce and Japanese soy sauce. Stir well. Pour water, salt, and pepper. Stir until boiling.
  • Thicken with cornstarch. Add eggs, stirring until haired.
  • Enter udon and chives. Stir well. Lift.

Saturday, November 3, 2007

Semur Tahu (Tofu Stews)

Semur Tahu (Tofu Stews) Cooking Recipe


300 grams out of white, crushed
25 grams of dried shrimp, poured boiling hot water, mashed
1 egg, beaten off
3 cloves garlic, crushed
1 tomato, chopped
2 1 / 2 tablespoons soy sauce
1 / 4 teaspoon ground pepper
3 / 4 teaspoon salt
200 ml of water
1 tablespoon oil for sauteing
6 shallots, sliced ​​and fried

Processing Method:
  • Mix tofu, dried shrimp, and eggs. Stir well.
  • Take 1 tablespoon dough.shape into sphere then fried until cooked.
  • Saute garlic and tomatoes until fragrant.
  • Add the fried tofu, soy sauce, pepper, and salt. Stir well.
  • Pour water. Cook until absorbed. Sow fried onions. Lift.

Friday, November 2, 2007

Spicy Fried Ramen

Spicy Fried Ramen (Ramen Goreng Pedas) Cooking Recipe


200 grams of ramen, brewed
100 grams shrimp, roughly chopped
3 cloves garlic, roughly chopped
6 pieces of red chili pepper, chopped
3 stalks chives, cut into 3 cm
2 teaspoons fish sauce
1 teaspoon salt
1 tablespoon garlic oil for sauteing

2 eggs
1 / 2 teaspoons Japanese soy sauce
1 / 4 teaspoon granulated sugar
1 tablespoon oil for sauteing

Processing Method:
Saute garlic until fragrant. Add shrimp. Stir until the color changes.
Add ramen, fish sauce, and salt. Stir well. Add the red chili sauce and chives. Stir well. Set aside.
Complementary, beaten egg, Japanese soy sauce, and sugar. Stir-fry egg batter. Stir until grained.
Serve ramen with a complement.

Do not saute the shrimp too long, so the shrimp doesn't become harsh

Thursday, November 1, 2007

Gulai Cumi (Squid Curry)

Gulai Cumi (Squid Curry) Cooking Recipe
500 grams of fresh squid (@ 100 grams)
750 ml coconut milk
2 fresh tomatoes

1 stalk lemongrass, crushed
1 turmeric leaf sheet
1 tablespoon lemon juice
1 teaspoon granulated sugar

Seasoning to be crushed:
3 tablespoons red onion slices
2 tablespoons sliced ​​garlic
2 tablespoons red pepper slices
1 teaspoon fresh ginger slices
1 teaspoon sliced ​​fresh turmeric
1 teaspoon coriander
4 hazelnuts
1 tablespoon salt

Clean the squid, peel the husk and remove the ink and wash. Flush with boiling water fed 1 / 2 teaspoon salt, soak 10 minutes, lift
Heat oil in a skillet, saute ground spices and other seasonings (except lime juice and sugar) until fragrant
Pour in coconut milk stir spices, and cook until boiling
Enter the squid and tomatoes, reduce heat. Cook returned to the squid and tomatoes cooked (20 minutes), remove and serve