tag:blogger.com,1999:blog-78195611642807842932024-02-19T03:02:03.381-08:00Bali FoodFoods that come from Bali and the Indonesian territory of anotherMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7819561164280784293.post-86505657904559093652013-02-06T03:13:00.000-08:002013-02-06T03:13:16.567-08:00Software Website Toko Online 2013<a href="http://jejualan.com/aff/321.html" title="Software Website Toko Online"><img src="http://aff.jejualan.com/images/banner01.png" alt="Software Website Toko Online"></a>Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-6186045918795953332011-02-27T19:57:00.000-08:002011-02-27T20:10:44.718-08:00Watch Kirk Douglas stroke ????<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lSbWBfc9dHS-fRPhQqxn6Q3eQVzXjpX8iVwMXwYkL-baa5A1Tb2o5UR7ZUR0Andamow0zH81J4tSPQZQmWs0dsM4JVwghZGfbfPN0f7JyI2I2gUmUrzUKK_oTFXaRE11foCWn43b0VU/s1600/kirk-douglas-oscars-2011-300x168.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lSbWBfc9dHS-fRPhQqxn6Q3eQVzXjpX8iVwMXwYkL-baa5A1Tb2o5UR7ZUR0Andamow0zH81J4tSPQZQmWs0dsM4JVwghZGfbfPN0f7JyI2I2gUmUrzUKK_oTFXaRE11foCWn43b0VU/s400/kirk-douglas-oscars-2011-300x168.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5578587995708217170" /></a><br /><a href="http://blogs.babble.com/famecrawler/2011/02/27/watch-kirk-douglas-oscars-2011-kirk-douglas-melissa-leo-video/">What bechanced on Kirk Douglas</a>? You might recall that Douglas had a stroke in 1996<br /><br />However old is Kirk Douglas? Douglas is 94!<br /><br /><br />Kirk Douglas presented the Oscar to Melissa Leo for her role in The Fighter. Tells of stroke, there are some foods that can treat a stroke is to identify the factors<br />risks and always lead a healthy lifestyle. In full general, life-style<br />Fit means a person must:<br /><br />1. Check gamy blood force per unit area<br />2. Abridging cholesterin and drenched fat intake<br />3. Consumption of vitamin type B complex<br />4. Control diabetes<br />5. Maintain ideal body weight<br />6. Regular exercise<br />7. Clever overcome tensenessMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-61338370497698480742010-06-30T21:38:00.000-07:002010-06-30T21:38:00.566-07:00Soto from the Kudus City<span style="font-weight:bold;">Soto from the Kudus City<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />1 chicken, halved<br />1500 ml water<br />3 cloves garlic, thinly sliced<br />3 cm ginger, crushed<br />2 stalk lemongrass, white part and crushed<br />3 tablespoons cooking oil<br />Refined:<br />5 pieces of purple onion<br />1 teaspoon whole coriander<br />½ teaspoon whole peppercorns<br />2 cm turmeric<br />salt<br /><span style="font-weight:bold;">Complement:<a href="http://balifood2010.blogspot.com/"></a></span><br />3 tablespoons fried onions<br />50 g bean sprouts<br />1 stalk celery, thinly sliced<br />Bh 1 lime, sliced 4<br />3 tablespoons soy<br />How to make:<br />Saute garlic until fragrant, put spices, ginger, and lemongrass, stir<br />until ripe. Enter the chicken and keep stirring till the chicken changes color. Pour<br />water. Cook until chicken is cooked over medium heat. Remove chicken from pan and<br />fried until crispy. Torn chicken and arrange in the bowl along with complementary<br />other. Pour sauce on top and serve.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-61401982689233006802010-06-29T21:33:00.000-07:002010-06-29T21:33:00.921-07:00Delicious nagasari BANDUNG<span style="font-weight:bold;">Delicious nagasari BANDUNG<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />125 grams of rice flour<br />10 grams of tapioca starch / leveling compound<br />125 gr sugar<br />GRM 250 liquid milk<br />200 grams of thick coconut cream<br />salt<br />banana horns<br />Whitening ½ tsp (optional)<br /><span style="font-weight:bold;">HOW:<a href="http://balifood2010.blogspot.com/"></a></span><br />rice flour with coconut cream & sugar diadonin warm liquid,<br />then cook over the fire until cooked.<br />Remove and let cool until ½.<br />Enter the leveling compound and thick coconut cream, stirring until blended.<br />And wrapped with banana leaves.<br />The center inclined a banana.<br />steam for quarter-hour.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-28196003114537352912010-06-28T21:29:00.000-07:002010-06-28T21:29:00.714-07:00Fresh Soun Rujak<span style="font-weight:bold;">Fresh Soun Rujak<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />100 gr dry Soun, pour boiling hot water, drained<br />200 gr potatoes, steamed, delve 1 x 1 x 1 cm<br />300 gr know, fried pieces of 1 x 1 x 1 cm<br />100 g bean sprouts<br />100 g cucumber<br />100 grams of salad plate*<br />1 teaspoon salt<br />50 gr sugar<br />1 tbsp vinegar<br />200 ml boiled water<br /><span style="font-weight:bold;">Refined:<a href="http://balifood2010.blogspot.com/"></a></span><br />10 Capsicum annuum longum<br />2 red chillies<br />50 gr dried shrimp<br />4 cloves garlic<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. Mayonnaise: Mix spices, salt, vinegar, sugar and boiled water, stir well.<br />2. Presentation: preparing a bowl, put lettuce, Soun, potatoes, tofu,<br />cucumbers, pour the sauce, stir well. Serve immediately.<br />For 4 peopleMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-32266291329659550572010-06-27T21:26:00.000-07:002010-06-27T21:26:00.576-07:00LOTIS Purwokerto<span style="font-weight:bold;">LOTIS Purwokerto<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />5 pcs pink water<br />400 g mango mengkel<br />250 gr papaya mengkel<br />250 grams yam<br />250 g pineapple<br />250 g cucumber<br /><span style="font-weight:bold;">Refined:<a href="http://balifood2010.blogspot.com/"></a></span><br />3 red chillies<br />4 chilli pepper<br />1 teaspoon shrimp paste<br />1 teaspoon salt<br />250 gr brown sugar<br />1 teaspoon tamarind<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. Peel all fruit, wash and thinly sliced, arrange in serving dish.<br />2. Puree the red pepper, cayenne pepper, salt, shrimp paste, after fine sugar enter<br />red and tamarind water, grind flat. Set aside.<br />3. Serve fruit and spice.<br />For 6 peopleMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-76252624556778466952010-06-26T21:24:00.000-07:002010-06-26T21:24:00.247-07:00Banak savory goulash<span style="font-weight:bold;">Banak savory goulash<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />10 onions<br />3 cm turmeric<br />1 cm ginger<br />1 cm galangal<br />1 tablespoon ground pepper<br />750 cc coconut cream from a coconut<br />1 stalk lemongrass, dimemarkan<br />1 / 2 turmeric leaveseach of acid kandis<br />salt to taste.<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. mangkokan finely cut leaves and so squeeze with a spoon<br />salt. Let correspond about 5 minutes, then wash with water until<br />net. Drain.<br />2. brain enter into boiling water briefly, then remove from heat. peel<br />arinya and discard the vein then blood slowly-thick brain slices<br />2 cm, a square 4 x 4 cm. Allow.<br />3. gerus onion, turmeric, ginger, galangal, and salt until smooth then<br />enter into the coconut cream. Also provide information on ground pepper into it.<br />4. These cooking spiced coconut cream with lemongrass and turmeric leaves her flip-flopscoconut cream so that is not broken.<br />5. after the coconut cream boils, put the leaves into it mangkokan,<br />add kandis acid, and pieces of the brain, and cook until boiling. reduce heat<br />and cook until cooked through and coconut oily brain.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-76217709644348590692010-06-25T21:20:00.000-07:002010-06-25T21:20:00.275-07:00Soto from PADANG<span style="font-weight:bold;">Soto from PADANG<a href="http://balifood2010.blogspot.com/"></a></span><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />1 lb beef (beef round)<br />2 baking potatoes, fried pieces kecil2<br />1 pack of Soun, hot water soak briefly<br />celery leaves, finely sliced<br />fried onionssoy and vinegar to taste<br />2 bay leaves<br />salt and pepper to taste<br />Spices that are:<br />1 / 2 medium onion<br />5 cloves garlic<br />2 eggs nutmeg<br />chili grind <br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />1. 1-inch-thick slices.<br />2. Boil meat in water to taste with salt and bay leaves until<br />half-baked.<br />3. Meanwhile, heat 2 tablespoons oil, saute the spice<br />refined until it smells fragrant. Enter this into the pot of meat stir<br />and cook until meat is cooked. If the water is reduced can be added<br />water.<br />4. Lift the meat and so fried until dry (low heat).<br />Menghidangkannya:<br />1. Set Soun, potatoes, fried meat that has been cut in thin slices, celery and onions<br />cooking in a bowl.<br />2. Give soy and vinegar, then flush with warm soup broth.<br />3. Eaten with warm rice crackers who sprinkled red and fried onions.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-86744746541500967292010-06-24T21:18:00.000-07:002010-06-24T21:18:00.283-07:00SWEET martabak from BANDUNG<span style="font-weight:bold;">SWEET martabak from BANDUNG<a href="http://balifood2010.blogspot.com/"></a></span><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />300 gr flour<br />75 gr sugar<br />3 eggs, stir briefly<br />500 cc of warm milk<br />5 grams instant yeast<br />1 / 2 teaspoon baking powder<br />1 / 2 teaspoon salt<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. Mix dry ingredients, dry-<br />2. Add the eggs, mix well<br />3. Pour the warm milk, stir well. Cover with towel<br />4. Let stand until dough is fluffy, about 2 hours<br />5. Cook in a non-stick skillet (if possible heavy pan) over medium heat.<br />If new holes are closed. If the fire can't be hot enough dough<br />perforated<br />6. Its contents can be varied with sesame, cheese, nuts or chocolate based<br />with their respective tastesMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-42112969189975121372010-06-23T21:15:00.000-07:002010-06-23T21:15:00.402-07:00Lumpia from SEMARANG<a href="http://balifood2010.blogspot.com/">Lumpia from SEMARANG<span style="font-weight:bold;"></span></a><br /><span style="font-weight:bold;">Material:<a href="http://balifood2010.blogspot.com/"></a></span><br />20 spring roll skins ready lbr<br />Sonny scallions<br /><br /><span style="font-weight:bold;">Contents:<a href="http://balifood2010.blogspot.com/"></a></span><br />75 gr chopped shrimp<br />75 g minced chicken<br />300 grams of bamboo shoots, sliced lighters<br />100 g bean sprouts<br />1 stalk spring onion, thinly sliced<br />2 tbsp soya sauce<br />1 / 2 teaspoon salt<br />1 / 2 teaspoon pepper<br />1 tsp sugar<br />1 eggs, beaten off<br />Cooking oil<br /><span style="font-weight:bold;">Spices:<a href="http://balifood2010.blogspot.com/"></a></span><br />2 cloves garlic<br />2 tablespoons dried shrimp<br />4 cloves shallots<br />1 / 2 teaspoon salt<br />1 / 4 tsp pepper powder<br />Pickle, stir:<br />150 g cucumber<br />10 chilli pepper<br />1 tablespoon granulated sugar<br />1 / 2 teaspoon salt<br />1 teaspoon vinegar<br /><span style="font-weight:bold;">Sauce:<a href="http://balifood2010.blogspot.com/"></a></span><br />2 cloves garlic, minced<br />50 gr brown sugar<br />150 ml boiled water<br />3 tbsp corn starch, dissolve<br />1 / 4 teaspoon salt<br />1 tablespoon cooking oil<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. Create content: heat oil, saute ground spices until fragrant, enter the chicken<br />and shrimp, stirring until the color changes. Add bamboo shoots, bean sprouts, green onions,<br />sauce, salt and pepper, stir, and cook until crispy. Enter the beaten eggs,<br />stir and cook until crispy, remove, let cool.<br />2. Take a sheet of spring roll skin, give 1 tablespoon dough content, then fold both ends<br />Roll and glue it with egg white.<br />3. Heat oil, fry the spring rolls until golden brown, remove and drain.<br />4. Make the sauce: heat oil, saute garlic until wilted, add water and<br />salt, boil until boiling, put corn starch solution, stir, cook<br />until boiling and thickened, remove from heat.<br />For eight fruitMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-51929952269716129192010-06-22T21:13:00.000-07:002010-06-22T21:13:00.210-07:00Batagor Bandung<a href="http://balifood2010.blogspot.com/">Batagor Bandung</a><br /><a href="http://balifood2010.blogspot.com/">Ingredients:</a><br />Baso tofu and fried dumplings:<br />5 Pieris brassicae fruit out, cut diagonally to form triangles<br />10 pieces of fried dumpling skin<br />200 grams prawns, peeled, chopped<br />100 grams chicken, chopped<br />1 egg<br />7 tablespoons cornflour / tapioca<br />3 tablespoons sesame oil<br />1 stalk spring onion, finely chopped<br />Salt to taste<br /><a href="http://balifood2010.blogspot.com/">Peanut sauce:</a><br />200 grams fried peanuts and finely chopped or pindakaas / peanut butter<br />4 pieces of red chilli seeds removed, delve pieces and fried,<br />mashed<br />1 teaspoon sugar<br />1 teaspoon vinegar<br />Salt to taste<br />Enough water<br /><span style="font-weight:bold;">Method:<a href="http://balifood2010.blogspot.com/"></a></span><br />1. Dredging complete the dough to make room for meatballs.<br />2. Beat eggs, enter the shrimp and chicken that accepts been chopped, starch, oilbenniseeds, salt and sliced scallions.<br />3. Stir well until the dough can be formed.<br />4. Enter batter into the idea that accepts been dredged contents. For the dumplings, takea bit dough, place it in the midst of dumpling skin, then to the four corners of the skin<br />dumplings together and bent out.<br />5. Heat the oil in a saucepan or frypan. Fried tofu and dumplings<br />in hot oil until light golden brown and cooked. Time<br />fry, tofu and dumplings should be completely submerged in oil<br />(French-fries).<br />6. Peanut sauce: Mix peanut that accepts been mashed or fried<br />pindakaas / peanut butter with deep-fried red chilies that have been sugar<br />sand, vinegar, salt and water.<br />7. Heat briefly to the boil and thickens.<br />8. Batagor and Serve hot dumplings with peanut sauce, sweet soy and<br />lime.<br />For 10 fruit and 10 fruit dumplings batagor.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-51043444641927838772010-06-21T21:09:00.000-07:002010-06-21T21:09:00.223-07:00Condiment us FOR SOUP IGA<a href="http://balifood2010.blogspot.com/">Condiment us FOR SOUP IGA</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />3 tablespoons cooking oil<br />2 tablespoons minced chili<br />1.5 red-ripe tomatoes, medium size, cut each fruit is divided five, press<br />(Only) crushed 4 purple onion*, puree 1 / 2<br />teaspoon lemon juice Salt to taste water<br /><a href="http://balifood2010.blogspot.com/">Ways:</a><br />Heat a frypan & oil over medium heat, then enter the chili mixture milled,purple onion*, tomatoes, salt, and stir in the pan briefly, then enter the orange juice<br />juice (if you like add a small pinch block magie broth), stirring constantly until<br />cooked, until the oil turns red.<br /><a href="http://balifood2010.blogspot.com/">Note:</a><br />1. This is as is with chili sauce for chicken pop.<br />2. I use a pot that is the pot with a diameter of + / - 25 cm<br />3. The end result is a pot full of soup.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-62898622064104529382010-06-20T21:05:00.000-07:002010-06-20T21:05:00.431-07:00Karedok Jakarta<a href="http://balifood2010.blogspot.com/">Karedok Jakarta</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />3 pieces long beans, delve pieces 2 cm<br />30 g cabbage, thinly sliced<br />50 g bean sprouts<br />4 lettuce leaves, thinly sliced<br />4 leaves basil stems<br />1 / fruit cucumber, seeded and diced fruit<br />1 / 2 tsp onion<br />25 grams of fried chips<br />1 tablespoon lemon juice<br />Spice nut<br />250 grams fried peanuts<br />2 red chilies<br />3 cm kencur<br />2 cloves garlic<br />1 / 2 teaspoon salt<br />1 teaspoon brown sugar<br />2 tbsp tamarind water java<br /><a href="http://balifood2010.blogspot.com/">How to make:</a><br />Blend the peanut flavor. Combine beans, cabbage, lettuce, cucumber,<br />and basil leaves with smooth flavor. Add lemon juice and stir well.<br />Serving: Karedok move to a plate, sprinkle fried onions basil dams.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-76591297506083209512010-06-19T21:03:00.000-07:002010-06-19T21:03:00.625-07:00WHITE warm Yogyakarta<a href="http://balifood2010.blogspot.com/">WHITE warm Yogyakarta</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />1 kg of jackfruit, cut into 5x5 square, 3 cm thick<br />Lbr 4 bay leaves<br />1 cm galangal, smashed<br />750 ml of liquid milk<br />500 ml thick coconut milk<br /><a href="http://balifood2010.blogspot.com/">Refined:</a><br />10 shallots<br />7 cloves garlic<br />10 BTR hazelnut<br />1 tablespoon coriander<br />salt<br />a little sugar<br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />Boil the jackfruit with melinjo leaf, spice paste, bay leaf and<br />liquid galangal in coconut milk until soft jackfruit. Enter a thick coconut milk and<br />bring to a boil while stirring occasionally. Take care not to jackfruit destroyed.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-40151267051777255262010-06-18T20:59:00.000-07:002010-06-18T20:59:00.713-07:00PAPAYA FOR VEGETABLE VEGETABLE lontong<a href="http://balifood2010.blogspot.com/">PAPAYA FOR VEGETABLE VEGETABLE lontong</a><br /><a href="http://balifood2010.blogspot.com/">Ingredients:</a><br />Small size papaya, grated coarse<br />1 potato, diced small<br />10 rods long beans, sliced smallcoconut cream from 1 coconut (about is the number)<br /><a href="http://balifood2010.blogspot.com/">Spices:</a><br />4 cloves garlic,<br />6 pieces purple onion<br />3 grains of walnut,<br />1 / 2 cm turmeric<br />6 large red chilies<br />Sufficiently dried shrimp<br />One vertebra galangal, keprek<br />1 stalk lemongrass, keprek<br />ginger, keprek<br />bay<br />sugar - salt to taste<br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />1. Stir-fry ground spices until cooked. Enter keprek seasoning. Saute briefly.<br />2. Enter the ingredients into a watery coconut cream, stir briefly, add the vegetables.<br />3. Boil until cooked. Add sugar salt. Taste adequate to clog sense of<br />desired<br />4. Finally enter the thick coconut cream.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-2795787635491599022010-06-17T20:54:00.000-07:002010-06-17T20:54:00.118-07:00Gado-gado Jakarta flush<a href="http://balifood2010.blogspot.com/">Gado-gado Jakarta flush</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />150 grams of cabbage, chopped, boiled ½ ripe<br />50 grams of bean sprouts, siagi, boiled ½ ripe<br />1 out of white fruit, fried<br />150 gram tempe, fried<br />1 piece of cucumber, diced<br />2 eggs, hard boiled<br />Leaf lettuce & Emping curly fries to taste<br /><a href="http://balifood2010.blogspot.com/">Peanut Marinade:</a><br />300 grams of peanuts, fried, mashed<br />500 ml coconut milk from a coconut<br />1 stalk lemongrass, crushed<br />Two lime leaves<br />4 tablespoons bottled tomato sauce<br />2 tbsp soya sauce<br />2 tablespoons cooking oil<br />1 tablespoon chicken flavor<br /><a href="http://balifood2010.blogspot.com/">Refined:</a><br />2 red chillies<br />5 cloves shallots<br />3 cloves garlic<br />2 cm kencur<br />1 teaspoon salt<br /><a href="http://balifood2010.blogspot.com/">Complement:</a><br />Leaf lettuce, tomatoes and poached egg<br />Topping: onions fried<br />Method:<br />1. Sauce: heat oil, saute ground spices until harum.Campur stir seasoning<br />with peanuts, coconut milk, lemongrass, lime leaves, tomato sauce, sweet soy sauce, and<br />the flavor of chicken, stir well, cook until boiling, remove from heat.<br />2. Boil vegetables until cooked, remove and drain.<br />3. Prepare the plate, arrange the vegetables, tofu, and tempeh. Pour the nuts or spices<br />Separate serve, sprinkle with fried onions. Complete with a poached egg and chips<br />fry and serve.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-15821005997646131752010-06-16T20:52:00.000-07:002010-06-16T20:52:00.230-07:00SHRIMP WITH TAMARIND bamboo shoot curry Young<a href="http://balifood2010.blogspot.com/">SHRIMP WITH TAMARIND bamboo shoot curry Young</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />- 1 stalk lemongrass, crushed<br />- 1-2 slices glugur acid / acid kandis<br />- 250 grams of shrimp without heads<br />- 500 grams of sour bamboo shoots (soak in water and a piece of red pepper to menguris<br />crowded around a small star or rice water for three days)<br />- 750 cc coconut milk from a coconut<br />- Salt and brown sugar to taste<br /><a href="http://balifood2010.blogspot.com/">Spices:</a><br />- 1 tbsp chopped galangal<br />- 10 red chilies<br />- 2 tsp turmeric chopped<br />- 7 red onions<br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />1. Mix coconut milk with bamboo shoots, and smooth flavor. Stir and cook until<br />half-baked.<br />2. Enter lemongrass, tamarind, and shrimp. Bubuhi salt and sugar, cook until all<br />mature material.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-27950946895187066082010-06-15T20:46:00.000-07:002010-06-15T20:46:00.125-07:00Liwet CHICKEN RICE<a href="http://balifood2010.blogspot.com/">Liwet CHICKEN RICE</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />2 tablespoons cooking oil<br />2 cloves garlic, finely chopped<br />75 gr onions, roughly chopped<br />250 gr pigeon breast, diced 1.5 x 1.5 x 1.5 cm<br />2 red chilies, seeded, sliced thin oblique<br />1 teaspoon curry powder<br />1 / 2 teaspoon pepper<br />750 gr rice<br />800 ml chicken stock<br /><a href="http://balifood2010.blogspot.com/">Topping:</a><br />2 leeks, thinly sliced<br />2 stalks coriander leaves, finely sliced<br />2 tablespoons fried onions<br />Method:<br />Heat oil in a saucepan, saute garlic and onion until fragrant.<br />Enter the chicken pieces, stirring until change color. Add chili<br />red and stir until wilted. Enter the rice, curry powder, and salt and pepper<br />stir until all mixed. Pour the chicken stock. Simmer until<br />cooked rice and dry soup. Lift. Serve with a sprinkle topping ingredients<br />thereon.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-36961571385827941982010-06-14T20:45:00.000-07:002010-06-14T20:45:00.193-07:00Soto from PEKALONGAN<a href="http://balifood2010.blogspot.com/">Soto from PEKALONGAN</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />750 grams of meat Brisket<br />3 cm ginger, crushed<br />3 stalks lemongrass, crushed<br />3 sheets of orange leaves<br />3 tbsp sweet taoco<br />2 tbsp soya sauce<br />1.5 liters of water<br /><a href="http://balifood2010.blogspot.com/">Refined:</a><br />6 large red chilies<br />8 shallots<br />6 cloves garlic<br />2 tsp salt and<br />1 teaspoon pepper<br />3 cm turmeric fuel<br /><a href="http://balifood2010.blogspot.com/">Complement:</a><br />fried onions, sliced celery, coddled egg* and fried chips, and lemon juice.<br />Method:<br />Boil the meat with ginger, lime leaves, lemon grass until soft, lift the pieces according to<br />taste, allow. Heat a bit oil, saute the spice paste, cut<br />taoco meat and soy, stir, knock back into the broth and<br />cook a minute, remove from heat. Prepare a bowl filled with soup complete with choppedcoddled egg*, fried onions, chopped celery and fried chips. Serve.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-12920056708908500282010-06-13T20:43:00.000-07:002010-06-13T20:43:00.761-07:00Kuhl Soto genus Polianthes<a href="http://balifood2010.blogspot.com/">Kuhl Soto genus Polianthes</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />A village chickens<br />2 lt water<br />1 teaspoon salt<br />4 lime leaves torn<br />3 cm galangal, smashed<br />3 cm ginger, crushed<br />3 tbsp oil<br />2 tbsp soya sauce<br />1 teaspoon salt<br />2 stalk scallion delve 2 cm<br />3 tablespoons purple onion, fry, knead<br />2 tablespoons garlic, fry, knead<br />1 tbsp finely sliced seldri<br />100 gr Soun, hot water soak, drain<br />100 gr short bean sprouts, cleaned<br /><a href="http://balifood2010.blogspot.com/">Refined:</a><br />8 pcs shallots<br />5 cloves garlic<br />3 cm ginger<br />½ teaspoon pepper<br />¼ teaspoon nutmeg<br />Complement:<br />Fried chips<br />Red chili sauce<br />2 pcs lemon<br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />1. Boil chicken, water, bay, lime leaves, galangal, ginger and lemongrass on top<br />medium heat until boiling and the chicken is tender. Remove chicken, strain broth and chopped chicken, allow.<br />2. Heat oil, saute ground spices until fragrant, pour the broth, soy and<br />salt, bring around a boil.<br />3. Suwir Add chicken, scallions, fried shallots, garlic<br />fries, tomatoes and leaf seldri, bring around a boil again.<br />4. Presentation: set Soun, bean sprouts in a serving bowl, pour the chicken stock,<br />serve with supplementary material.<br />For 6 peopleMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-58205271158686121552010-06-12T20:34:00.000-07:002010-06-12T20:34:00.710-07:00MEAT Soto From Madura<a href="http://balifood2010.blogspot.com/">MEAT Soto From Madura</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />500 gr beef Brisket<br />1 liter water<br />2 medium-size stalks broke, sliced<br />2 stalks celery, knot<br />6 hard-boiled eggs<br />1 tablespoon beef broth powder<br />2 tsp salt / to taste<br />1 tsp sugar / tasteoil for sauteing<br /><a href="http://balifood2010.blogspot.com/">Spices:</a><br />4 cm ginger<br />3 cm turmeric<br />7 purple onion*, sliced and stir-fry<br />5 cloves garlic, sliced and stir-fry<br />75<br />5 para hazelnut<br /><a href="http://balifood2010.blogspot.com/">Complement:</a><br />soy<br />Lemon<br />Prawn crackers<br />Topping:<br />Fried shallots<br />Celery, chopped fine<br />Chili stew:<br />2 red chilies, sliced<br />Sesue cayenne slera<br />3 para hazelnut<br />Salt to taste<br />How to Make:<br />1. Boil water, insert the meat. Boil until half cooked, drain meat.<br />2. Let the broth over low heat. Cut a single bite-sized meat, allow.<br />3. Panasin oil, saute ground spices until fragrant and cooked. Pour into pieces<br />meat, stir well.<br />4. Pour into stir into the broth with a dropped egg. Season the beef broth, salt,<br />sugar & celery.<br />5. Cook until the meat started to tender (if the sauce is less, add the water (hot).<br />6. Enter unhampered leaves, cover tightly until it is cooked. Remove and serve.<br />7. Sauce: Boil all ingredients except salt. Drain and puree with salt,<br />give 2-3 tablespoons chili boiling water, stir well.<br />8. Presentation: Drain the eggs and barge in half. Put some meat on<br />kecil2 bowl, put eggs, flush with the sauce. Sprinkle celery & onion.<br />Serve with soy, soy, lemon & chilli placed<br />separate, complete with warm rice & prawn crackers.<br />9. Tip: If you want more inoffensive, replace meat with 400gr 200gr fleshy tulang2<br />(Eg, ribs, oxtail). If guns abstinence innards, replace meat with a 300gr<br />jerohan cow (intestines, tripe, lung, spleen). Innards Boil until half cooked,effluent (to reduce fishy & oxalate content) and so combine with meat,<br />prescription if appropriate.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-69669913624839160512010-06-11T20:27:00.000-07:002010-06-11T20:27:00.430-07:00Of Soto Betawi<a href="http://balifood2010.blogspot.com/">Of Soto Betawi</a><br /><a href="http://balifood2010.blogspot.com/">Material</a><br />2 liters of water<br />500 gram rib<br />250 grams Brisket<br />2 bay leaves<br />1 stalk lemongrass, crushed<br />Half and toasted coconut puree<br />One eye java acidic<br />8 belimbinh wuluh fruit, split into two parts<br /><a href="http://balifood2010.blogspot.com/">Spices that are:</a><br />1 teaspoon coriander<br />1 / 2 teaspoon cumin<br />8 para hazelnut<br />3 pieces of red chilli<br />8 pieces purple onion<br />4 cloves garlic<br />1 turmeric knuckles<br />One vertebra ginger<br />One vertebra galangal<br />1 teaspoon brown sugar<br />Salt to taste<br /><a href="http://balifood2010.blogspot.com/">How to Treat:</a><br />1. Boiled Brisket and ribs until tender.<br />2. Stir-fry ground spices until fragrant.<br />3. Enter a bay leaf, and lemongrass, stir well. Pour in the boiling ribs.<br />4. Enter toasted coconut, starfruit and tamarind wuluh java.<br />5. Cook until cooked through and sauce thickens. Remove and serve warm.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-83801663333359242682010-06-10T20:25:00.000-07:002010-06-10T20:25:00.936-07:00Soup KIMLO<a href="http://balifood2010.blogspot.com/">Soup KIMLO</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />1 pigeon breast ptng<br />10 pcs fish cake*, halved<br />10 pcs beef meatballs, halved<br />10 pcs mushroom, warm water soak, drain<br />10 pcs mushroom, halved<br />50 g beancurd, warm water soak, drain, slice width 3 x 5 cm<br />15 pcs dried banana blossom, conclude<br />2 pcs carrots, sliced 2 cm thick spherical<br />2 liters chicken broth / water<br />1 teaspoon garlic powder<br />salt, pepper and seasonings to taste<br /><a href="http://balifood2010.blogspot.com/">How to make:</a><br />Boil pigeon breast* in broth until half cooked. Remove and delve cubes. Enter<br />back into the broth and bring around a boil again. Enter adequate to two kinds of meatballs<br />floating balls. Enter beancurd, mushroom, mushroom, and carrots.<br />Cook until boiling. When the water is less, can be added again. Insert garlic<br />white powder, salt, pepper, and seasonings and icipi taste. Lift and<br />serve with fried chips.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-61829744470696976642010-06-09T20:22:00.000-07:002010-06-09T20:22:00.333-07:00Clear Annona muricata<a href="http://balifood2010.blogspot.com/">Clear Annona muricata</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />1 chicken, delve 20 sections<br />100 grams peas<br />200 grams of carrots, barge in oblique<br />2 leeks, delve 2 cm<br />7 vegetables carambola, delve 2 cm *)<br />1 tablespoon salt<br />1 teaspoon pepper<br />3 tablespoons cooking oil<br />1 ½ l water<br />Sliced Marinade:<br />2 tomatoes<br />3 cloves garlic<br />6 purple onion*<br /><a href="http://balifood2010.blogspot.com/">Method:</a><br />Stir-fry slices until fragrant spices. Add chicken, stirring until change<br />warna.Tuang water and boil. Add the carrots, carambola and vegetables, salt, and<br />pepper. Cook until chicken is tender. Enter the peas and scallions. Let<br />briefly and so lift.<br />description:<br />*) If not obtained ridley vegetables can be substituted by lemon juice from 2<br />fruit 4 tbsp lemon juice or vinegar.Mr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0tag:blogger.com,1999:blog-7819561164280784293.post-78220823135638623132010-06-08T20:17:00.000-07:002010-06-08T20:17:00.779-07:00TEMPE Captain Cook salad seasoning<a href="http://balifood2010.blogspot.com/">TEMPE Captain Cook salad seasoning</a><br /><a href="http://balifood2010.blogspot.com/">Material:</a><br />300 gr tempeh, diced 2 cm, dry fried<br />Lbr two lime leaves<br />1 stalk lemongrass, crushed<br />500 ml thick coconut cream<br />1 tbsp tamarind water java<br />1 teaspoon salt<br />2 tsp brown sugar sliced<br />2 tablespoons cooking oil<br /><a href="http://balifood2010.blogspot.com/">Refined:</a><br />5 cloves shallots<br />5 red chillies<br />3 BTR hazelnut<br />1 cm galangal<br />1 cm turmeric<br />Method:<br />1. Heat oil, saute ground spices with lime leaves and lemongrass<br />until fragrant.<br />2. Enter fried tempeh, stirring until blended.<br />3. Pour the coconut cream, bubuhi salt, brown sugar, and tamarind water and cook until thick.<br />For 6 peopleMr. Adihttp://www.blogger.com/profile/11750053905524732586noreply@blogger.com0