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Rendang: Top Culinary World
Rendang, most delicious dishes Ranked Number One in the World
This fact is obtained after the site released a list of 50 food CNNGo.com best in the world (World's 50 Most Delicious Foods) in July, and asked readers to vote on Facebook. Results of voting results in 10 of the world's most delicious food, which the order is as follows:
Rendang Padang World Culinary Icons
OK-lah, while we accept it first. For us citizens of Indonesia, rendang padang is the most popular dishes like the whole community. Broadly speaking, rendang padang curry beef is cooked until terkaramelisasi continue. All the liquid has evaporated, staying concentrated fragrant spices and fat nian. While the meat has become tender though still textured. Therefore I strongly agree with the nomenclature in English - caramelized beef curry - as always in-advocacy by William W. Wongso. That is, if not terkaramelisasi - such as: kalio - not to be called rendang.
Video How to Make Beef Rendang
Beef Rendang Recipe
1 kg beef or buffalo, cut a square into about 20 pieces, preferably beef.
4 lime leaves
1 stalk lemongrass
2 liters of thick coconut milk from 1 coconut big old
Spices that are:
2 cloves garlic
4 pieces of red onion
25 grams of ginger
15 grams of turmeric
75 grams of young galangal
1 tbsp. minced chili pepper or to taste
1 tsp. pepper
½ nutmeg
4 pieces of hazelnut
½ tbsp. salt
1 tbsp. granulated sugar
Beef Rendang From Indonesia
Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Typical cuisine from West Sumatra, Indonesia is very popular in all societies whether in Indonesia itself or abroad.
In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
In the year 2011 through the internet poll involving 35,000 respondents who held CNN International, crowned as a meal Rendang ranked first in the list of 'World's 50 Most Delicious Foods' (50 most delicious dishes of World)
Prescription Nasi Goreng Thailand
400 g white rice cold
Jambal 50 ounces of fish salted, roasted, shredded-shredded
Btr 2 eggs, beaten off
100 grams of bean sprouts, discarding the tail
1 stalk green onion, thinly sliced
3 cloves garlic, minced
2 tablespoons fish sauce
tsp a little sugar, cooking oil for sauteing
Fried Chicken Ingredients:
100 g chicken, cut into small squares
1 / 2 teaspoon cornstarch
1 teaspoon salt
tsp pepper powder
Prescription Nasi Goreng Sardin
4 tablespoons oil for sauteing
1 onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon minced ginger
1 can (300 g) of sardines, discard the water
1200 grams of rice
300 g red tomatoes, seeded, diced 2 cm
1 tsp sugar
1 teaspoon pepper
3 tablespoons soy sauce
1 / 2 tsp salt
topping:
2 tsp chopped coriander leaves
2 leeks, thinly sliced
Complement:
2 pieces of cucumber, peeled, cut crosswise 1 cm
Prescription Nasi Goreng Pineapple
Pineapple Fried Rice Recipe Ingredients:
2 servings of white rice
100 grams of peeled shrimp, roughly chopped half
50 grams onion, finely chopped
2 tablespoons of hot boiled water
2 tablespoons tomato sauce
1 / 4 grain pineapple, remove the hard, small pieces
2 leeks, thinly sliced
4 tablespoons cooking oil
2 tablespoons butter / margarine
sugar and salt to taste (optional)
Prescription Nasi Goreng Sosis
ingredients:
100 grams of beef sausage, cut into thin round
100 grams of minced beef
5 plates of rice
2 eggs omelet made
3 cloves garlic, thinly sliced
1 medium onion, thinly sliced
2 leeks cut in thin round
2 tablespoons chili sauce
1 tbsp tomato sauce
1 tablespoon broth
2 tablespoons soy sauce
3 tablespoons cooking oil, for sauteing
Salt and pepper to taste
How to make Sausage Fried Rice Recipe:
Heat oil, saute garlic, onions and scallions until fragrant
Enter the sapid sausage ground beef until meat wafted the smell, put the rice and stir until blended.
After the rice hot, add the chilli sauce and tomato sauce, stir. Add the soy sauce, pepper,salt and broth.
Stir constantly until blended. Serve with a garnish of tomato and lettuce.
Prescription Nasi Goreng Aceh
ingredients:
2 plates of white rice
Salty soy sauce / soy sauce, to taste.
Subtle seasoning:
Red chili, to taste.
Shrimp paste, to taste.
3 cloves Onion
2 cloves garlic
Pepper, to taste.
4 seeds Pecan
A little nutmeg
1 bean Tomato
Kalu should like to add the oyster sauce when sautéing spices
Edible oil (cooking oil) to taste.
Complement:
Pickled Red Onions
Red onion 4 cloves finely chopped
Soak chilies in hot water, and then give vinegar, if you do not like to use vinegar, may also be replaced with lemon.
How to make:
Rice was given soy sauce and then mixed well and allowed to stand for a while,
then saute ground spices until fragrant add the salt, just enter the rice that has been mixed with soy sauce.
Aduk2 continued until well blended spices and rice.
When almost cooked put chopped onions and celery.
Ready to serve with complementary pickled onions, sliced tomatoes, fried onions and crackers.
Prescription Nasi Goreng Teri Medan
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
3 eggs, beaten
200 grams of white rice
2 stalks chives, cut into rough
1 packet of chicken bouillon powder
1 / 2 tablespoon ground pepper
Field 1 tablespoon fresh anchovies, fried dried
How to Make:
1. Heat oil and saute garlic until fragrant. Set aside on the edge of the pan.
2. Enter the beaten eggs, stir until the eggs of small grained.
3. Add the rice, mix with garlic.
4. Enter the chives, and other spices. Stir until slightly dry.
5. Sprinkle the anchovies and stir well.
6. Serve hot.
Prescription Nasi Goreng Ikan Asin
Salted Fish Fried Rice Ingredients:White rice 450 grams
Chicken egg 1 egg, beaten
Jambal salted fish 45 grams of bread, cut into small dice
2 stalks scallions, cut into 1 cm
2 tablespoons cooking oil
Salted Fish Fried Rice Seasoning:
3 cloves garlic, minced
Red onion 2 eggs, chopped
Soy sauce 1 teaspoon or to taste
1 tablespoon soy sauce
King sauce taste 1 tablespoon
salt to taste
Pepper powder 1 / 2 teaspoon
Heat oil, pour the egg. Make scrambled until cooked.
Add the fish sauce, stir-fry salted fish until golden brown.
Add the garlic and onion, saute until fragrant.
Enter the other ingredients, except green onions and stir well. Cook until cooked and the flavors mingle.
Enter the leeks and stir well. Remove from heat.
Prescription Nasi Goreng Sea Food
400 grams of white rice
50 grams of squid, cut into round
50 grams of shrimp, peeled, cut back
50 grams of snapper, diced
salt to taste
2 tablespoons oil for sauteing
Seasonings Iris:
2 cloves garlic, crushed first
3 grains of red onion
How to Make:
Saute until fragrant and insert slices of squid, shrimp, and snapper. Stir until seafood changes color.
Add rice and salt, stir again until the spices mixed rata.3. To pengkap serve fried rice with scrambled eggs, sliced tomato, cucumber or the other according to taste.
Prescription Nasi Goreng Pete
Seasonings:
2 tablespoons margarine
3 tablespoons red onion, sliced white
A board map, split 2
1 / 2 red chilies, seeded and sliced
4 eggs, fried scrambled
Salt, pepper to taste
4 tablespoons sweet soy sauce
2 tablespoons sliced green onion
4 plates of rice
Instructions How to make:
Heat margarine. Saute onion until fragrant.
Enter a banana, chili. Stir until fragrant.
Add the eggs, salt, pepper, soy sauce, scallions, rice. Stir until blended.
Serve immediately.
Makes 4 servings
Nasi Goreng Kambing Prescription
White rice, 400 grams
Young goat meat, 200 grams, cut into cubes
Cooking oil, 2 tablespoons
Cumin oil, 1 teaspoon
Green onion, 3 stalks, cut into rough
Cabbage / cabbage, 2 pieces, cut into rough
Tomato, a fruit, cut into rough
Subtle seasoning:
Garlic, 3 cloves
Onions, 5 grains
Red pepper, 2 pieces
Cayenne pepper, 3 pieces
Pepper powder, 1 / 2 teaspoon
Soy sauce, 2 tablespoons
Salt, to taste
Sugar, to taste
Complement:
Fried onion, to taste
Raw pickles (cucumber, pineapple, chili pepper)
prawn crackers
PRESCRIPTION NASI GORENG KORNET
MATERIALS
• 100g carrots cut into small dice
• White rice 600g
• Sweet corn 100g pipil
• 50g of frozen peas
• corned beef 150g crushed
• 4 cloves garlic crushed
• Cooking oil 2 tsp
• 2 tsp sesame oil
• Soy sauce 2 tsp
• Salt to taste
• Pepper powder 1 / 2 tsp
• Broth powder 1 tsp
Nasi Goreng Ati Ampela Prescription
MATERIALS;
150 white rice
3 tablespoons cooking oil
BUMBU A;
2 cloves garlic, mashed
1 pair of ati ampela boiled, diced
1 egg, beaten off
1 / 4 tsp flavoring
1 / 4 tsp salt
1 tablespoon sliced green onion
BUMBU B;
1 / 4 tsp soy sauce ang ciu
1 / 2 tsp of fish oil
1 / 2 tsp soy sauce
1 / 2 sesame oil
4 tablespoons sweet soy sauce
1 / 4 tsp dried shrimp
Javanese Fried Rice Recipe from Indonesia
500 g rice
200 grams of boiled beef, cut into long thin
100 g wet shrimp, peeled
2 tablespoons soy sauce
2 tablespoons cooking oil for sauteing
Javanese Fried Rice Seasoning recipe, puree:
4 red chilies, seeded
1 tsp shrimp paste
6 pieces of red onion
3 cloves garlic
1 tsp coriander
½ tsp sugar
1 teaspoon salt
Special Fried Rice Recipe
Fried rice dishes are good to eat all the time anytime. Delicious eaten for breakfast, lunch, especially when eaten at dinner. The menu is much loved by each of these circles is suitable to be enjoyed anytime, anywhere and by anyone.
Instead of buying frequency (especially at the edges of the road) is not guaranteed cleanliness, make your own mending yuk! Making fried rice is not as complicated as we imagine you know. Better than the curious refer Special Fried Rice recipe below:
Fried Rice Ingredients:
For one serving of special fried rice
Materials Required:
250 grams of white rice, fried rice do not choose too pulen.
1 egg, beaten off.
To taste vegetable oil for sauteing
Nasi Goreng From Indonesia Cuisine
Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia.[1] There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.[2]
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.
Nasi goreng can trace its origin from Chinese fried rice, however it is not clear when Indonesians began to adopt the Chinese fried rice and create their own version of nasi goreng. The Chinese influences upon Indonesian cuisine can be seen in nasi goreng and mie goreng and appeared simultaneously with the introduction of stir frying technique that required the use of a Chinese wok. The trade between China and the Indonesian archipelago flourished since the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time the Chinese immigrants began to remain in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and in their culture it is considered a taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
The main distinctions of Indonesian fried rice compared to its Chinese and other Asian counterparts was mainly the application of sweet soy sauce, and the preference of stronger and spicier taste. Indonesian nasi goreng often includes krupuk and bawang goreng (fried shallots) to give a crispy texture.
Nasi goreng was part of the dinner menu for Barack Obama's state visit to Indonesia in 2010, where he praised the dish, along with bakso (meatball soup) and emping (melinjo crackers made from Gnetum gnemon), as delicious.
TOFU MIX FROM SURABAYA, INDONESIA
1 ½ liters of water, to boil meat
Tetelan 250 gr beef, cut into pieces
3 stalk lemon grass, crushed
2 cm ginger, crushed
2 tablespoons cooking oil, for sauteing
Spices:
5 btr onion
3 cloves garlic
½ teaspoon pepper
2 cm turmeric
1 tsp toasted coriander
1 teaspoon salt
1 tablespoon granulated sugar
Complement:
100 grams of wet noodles, brewed with hot water, drained
50 ounces bean sprouts, brewed briefly
5 pcs know bandung, halved, cooked fried
1 bunch leaf lettuce, chopped
5 pcs lentho (cassava cakes)
5 pcs prawn crackers / mi
Tofu Mix Arek Suroboyo, Indonesia
I have long mendpaat recommendation stall out a nice mix and must try this. Well, because lately I always pictured know cmapur, salad and soup cingur Ambengan be then that afternoon I sambangi this stall.
This location is commonly called a row of Warten Trakindo, because of its location right in front of the existing building at the intersection Trakindo Cilandak. There are dozens of stalls lined tent, ranging from pecel catfish, fried rice, porridge, including tofu mix. Tent shop knows this interference only here. So it is not difficult to find.
RECIPES TOFU MIX LAMONGAN, INDONESIA
1500 cc of water
500 grams of beef brisket, cut into 2 cm x 3 x1
500 grams of boiled ribs taken only broth
2 leeks cut in 2 cm
1 stalk celery cut in 2 cm
2 stalks serei digeprek
3 kaffir lime leaves
1 vertebra thumbs laos digeprek
1 tablespoon beef soup base bubukan
Spices that for the gravy:
5 pieces of red onion
4 pieces of garlic
1 tsp coriander powder
1 / 2 tsp pepper
1 thumb ginger segment
1 / 2 tsp turmeric powder
1 tsp salt to taste
1 tbsp sugar to taste
1 / 2 teaspoon ground cumin (option)
50 cc vegetable oil
Recipes - SOP kikil
350 gr beef kikil (the cow knee) *
50 g of bone soup
3 lime leaves
3 pieces of green onion, thinly sliced
2 tablespoons vegetable oil
2 liters of water
puree:
5 grains of red onion
3 cloves garlic
8 pieces of red chilli
5 pieces of toasted hazelnut
3 cm turmeric
3 cm ginger
1 piece of lemongrass, white part ambi
3 cm galangal
1 tsp coriander finely
salt and pepper to taste.
Stir-stir Recipe Kikil
Kikil 500 g, cut into 1 x 2 cm
4 tablespoons sweet soy sauce
1 tsp brown sugar
1 teaspoon salt
1 / 4 tsp pepper
2 bay leaves
3 tablespoons cooking oil
100 ml of water
Sliced Seasoning:
10 pcs green chilli, sliced oblique
8 pcs chili pepper, sliced oblique
5 pcs red onion, thinly sliced
3 cloves garlic, thinly sliced
2 cm ginger, thinly sliced
2 cm galangal, crushed
Lbr 3 lime leaves, thinly sliced, discarding bones
2 pcs of green tomatoes
How to make:
1. Kikil boiled with salt and lemon grass until soft kikil.
2. Heat oil, saute onion and garlic until fragrant, add red chilli, salam, galangal, ginger, and lime leaves and stir well.
3. Enter kikil already soft, add water. Enter the soy sauce, brown sugar, salt, and pepper, cook until all ingredients well.
Recipe Curried kikil
1 pc foot cow / buffalo
coconut milk from 2 coconuts
1 / 4 kg of bamboo shoots cut into pieces according to taste
Seasoning Ingredients Curried kikil
10 pieces of red onion
4 cloves garlic
2 pieces of acid kandis
3 kaffir lime leaves
Turmeric 2 bay leaves
Second knuckle of ginger
2 segment turmeric fingers
4 stalks lemongrass, crushed
4 grains of nutmeg
1 vertebra finger ginger, crushed
1 ounce curly red chili, finely milled
salt and flavorings to taste
How to Make Curried kikil
Puree onion, garlic, ginger, turmeric, nutmeg, and salt. Set aside.
Clean the foot of the buffalo / cow foot, then boil until tender. Separate from the bones, cut into pieces according to taste.
Boil until tender bamboo shoots.
Cook the coconut milk, put the crushed spices, galangal, lemongrass, turmeric leaves, kaffir lime leaves, and kandis acid.
Enter kikil bamboo shoots and meat that have been padded. Cook until done and keep stirring so that milk is not broken.
Add the flavoring. Remove from heat....
Meatballs kikil Mr. Jaka, Bogor City, Indonesia
Baksonya small size, and the clear broth supplemented with pieces kikil. If you do not like kikil also can order without kikil. Actually I do not like to eat kikil, but an exception in this meatball kikil Pak Jaka he-he ... I am fond of eating meatballs kikil Pak Jaka only in this. I really like baksonya, kikilnya also delicious, and seasoning sauce fitting. Moreover, plus the sauce, waaah steady deh ....
O yes one more unique in the meatballs Pak Jaka, the fried dumplings. Usually we eat it with noodles dumplings, but Mr. Jake combines kikil eat meatballs with fried dumplings. Yum yum ... well you know. Hmm .. But sometimes I like to run out pangsitnya, naturally anyway because it's delicious fried dumplings.
Mr. Jaka sell from 12 noon until night, but sometimes it's up afternoon, especially if the weekend arrived, exhausted invaded by foodies Bogor and Jakarta.
A culinary tour in Bogor is always fun, with its cool air and the frequent rains make it so it's always hungry stomach whenever he came to town Bogor
Lontong kikil Surabaya City
3 tablespoons of oil for sauteing
500 g kikil, whiting soak in water for 2 hours, washed, drained
3 L beef broth
2 stalks lemongrass, take part
white, crushed
5 lime leaves
1 teaspoon beef bouillon powder flavor
2 leeks, thinly sliced
Seasoning, puree:
10 grains of red onion
8 cloves garlic
2 cm turmeric
Pecan sauce, mix together:
Nutmeg 3 eggs, fried, mashed
3 red chilies, boiled, mashed
5 pieces of chili sauce, puree
50 ml of water
Complement:
6 pieces of rice cake, fast food, cut into pieces
6 tablespoons lime juice
3 tablespoons fried onions
HOW TO MAKE:
• Stir-fry ground spices until fragrant, remove from heat. Set aside.
• kikil Boil together water, lemon grass, lime leaves, and stir-fry seasoning, until tender and sauce kikil shrunk by half, cut into pieces kikil size of 1.5 x 1.5 cm. Mix again with boiling water.
• Sprinkle bouillon powder and chopped green onions, stir. Remove from heat.
• Serve warm with complementary and hazelnut sauce.
SPECIAL CAKE BAGIAK BANYUWANGI, INDONESIA
bahan-bahan/bumbu-bumbu:
175 grams sago flour farm, roasted
50 grams of flour arrowrut
20 grams of milk powder
Roughly 150 grams of grated coconut, toasted, cooled
75 grams sugar
1 egg
50 grams of margarine
1 / 4 teaspoon vanilla powder
1 teaspoon ground cinnamon
2 tablespoons water
Processing Method:
Mix the grated roasted coconut and sugar. Stir well. Blend until smooth oily.
Mix the corn starch farmer, arrowrut flour, milk powder, coconut mixture, egg, margarine, vanilla powder, salt, cinnamon powder, and water. Stir well.
Pulung length of 5 cm. Place on a baking sheet with no smeared.
Oven 40 minutes with a temperature of 150 degrees Celsius until dry.
For 28 pieces
Tofu Recipe Mix Lamongan, Indonesia
Lamongan known to have special food, which is quite popular and can be found in various regions in East Java, for example Soto Lamongan Boranan Rice and Tofu mixed Lamongan. Wingko Tripe is typical of Babat.Selain snack foods that are typical of the region called denganJumbreg Paciran, besides Jumbreg Paciran also a young palm fruit producing region commonly called Ental in the Java language.
Here are recipes to make out of it, is rather complicated keliatannya QuoteIngredients:1500 cc of water500 grams of beef brisket, cut into 2 cm x 3 x1500 grams of boiled ribs taken only broth2 leeks cut in 2 cm1 stalk celery cut in 2 cm2 stalks serei digeprek3 kaffir lime leaves1 vertebra thumbs laos digeprek1 tablespoon beef soup base bubukan
Complement:1 pack of wet noodles, or 1 / 4 pack of dried noodles boiled, or 2 packs suun250 grams of bean sprouts boiled half-baked1 strand lettuce biefstick2 boxes know the size of 10 x 15 x 10 cut melintangtebal 1.5 cm, then fried half-dry1 pack of crackers aci colorful cooking1 small bowl petis no.2 depending on taste10 pieces of red chilli in boiled and Crush10 pieces of chopped garlic and fry for a mixture of chili
How to make gravy:1. Boil balungan and meat.2. Saute the spices in oil until golden brown, input into the stew meat3. Put lemongrass, lime leaves, galangal, salt, sugar until meat is tender, remove bones.4. Put celery and scallions.5. Heat over low heat, set asideCassava cakesIngredients:500 grams of grated cassava, wearing as he squeezed through a fine sieve, discard the water.250 ml cooking oil
Seasoning, puree:3 pieces of red onion2 Remove garlic1 tsp coriander powder3 lime leaves finely chopped1 / 2 tsp turmeric powder1 / 2 teaspoon salt (to taste)1 / 2 tsp sugar (to taste)
How to make:Mix the grated cassava with smooth flavor.Shape round oval like egg diameter of 5 cm and flatten.Steam for 20 minutes.Then fried into oil that has been heated until golden brown.
Presentation:Take a plate or bowl, place the top 1 / 2 tablespoons of paste, dilute with gravy.Add 1 teaspoon sambal, 1 / 2 teaspoon onion fried after that diulek. Respectively given above sauce from finely cut lettuce, cut out 1 piece, 1 piece of fruit cakes, noodles, bean sprouts, gravy poured anget2 plus a new flesh. Given beside crackers.
Overlapping sauce recipe, Indonesia
Intercropping sauce is a favorite food that can not be abandoned. Besides the taste isdistinctive and unique ... chilli intercropping is also rarely found in other areas. AND the effect is very healthy for us because it makes it easy digestion bowel movements ... to its conclusion.
Overlapping Resep
ingredients:
6 spring onions
3 cloves garlic
1 teaspoon coriander
4 pieces of red chillies
5 pcs cayenne pepper
2 cm galangal
1 bay leaves
coconut milk
Salt and sugar to taste
Tempe sdh who left for 2 days
2 bunches of green beans cut is
2 bunches of chopped spinach
bean sprouts
Sliced cucumber kecil2
basil
How to make:
1.Bawang red, white onions, red peppers, tempeh boiled with 500 ml of water until the water is low, then all the results of mashed stew, also crushed coriander
2. Add the coconut milk, galangal and enter the bay leaf, salt and sugar to taste enter, thencayenne pepper are also included in one piece, wait until boiling and seasoning permeate
3.Rebus beans, spinach, and bean sprouts with a little salt.
4.Sajikan sauce over the vegetables above overlap add cucumber and basil leaves
Do not forget to add the peanut brittle as a complement.
Chicken Satay Recipe, from Indonesia
As the name suggests, chicken satay is typical of the area Banyumas. In making thisperhaps we sate chicken fillet hard to find in the market. But take it easy, because we canuse a breast of chicken, because this section has more meat making it easier difillet.
Banyumas, Indonesia Chicken Satay Recipe Ingredients:
500 grams chicken fillets, diced
2 cloves garlic, sliced
2 pieces of red onion, sliced
2 tablespoons sweet soy sauce
skewers to taste
Chicken Satay Recipe Seasoning Banyumas, Indonesia:
100 ml coconut milk
100 grams of peanuts
200 grams of soy beans, soak for 2 hours, drained
5 grains of red onion
5 cloves garlic
10 grams of red pepper
kencur 10 grams
250 ml of cooking oil
500 ml water
salt to taste
3 pieces of lime
sweet soy sauce 100 ml
How to Make Chicken Satay Banyumas, Indonesia:
Chicken skewers with skewers, do until exhausted.
Thinly sliced 2 cloves garlic and onion. Add cooking oil and 2 tablespoons sweet soy sauce.
Apply over the skewers and then grilled with hot coals while turned upside down until cooked.
Peanut sauce: heat the oil, put peanuts, soybeans, onions, and kencur. Fry until cooked,puree, and add water.
Cook in saucepan until oily. add salt, lemon juice, and soy sauce to taste.
Serve with pickles, lemon and rice cake.
Banyuwangi History
Banyuwangi history can not be separated from the history of the Kingdom Balambangan.In the mid-17th century, Banyuwangi is part of the kingdom, led by Prince Blambangan Tawang Alun. At this time in administrative VOC Blambangan as the region considers his power, on the basis of eastern Java handover of power (including Blambangan) by Pakubuwono II to the VOC. However VOC never really stuck his reign until the end of the 17th century, when the British government to establish trade relations with Balambangan.The area now known as the "complex Inggrisan" is the former site of the British trade office. [Citation needed]
VOC immediately moved to secure its power over Blambangan at the end of the 18th century. This sparked a major war for five years (1767-1772). In war there is a fierce battle called Puputan Bayu as a last attempt to escape the kingdom Blambangan from the shackles of VOCs. Bayu Puputan battle occurred in December 1771 tanggal18 which finally established as the anniversary of Banyuwangi. But in the end VOC was the one who gained the victory with the appointment of R. Wiroguno I (Mas Alit) as regent Banyuwangi first and mark the collapse of the kingdom Balambangan.
History of the famous fictional character is Princess Sritanjung who has been killed by her husband in the river because of her husband's doubts about the fetus in her womb is not a child but the infidelity when he left to the battlefield. With the oath his promise to the husband of the princess said: "If the blood that flows in this river was putrid fetus is not yours but if it smells good (fragrant), the fetus is your son". So once the blood that flows into the river smells fragrant, then the husband menyesalah known as Raden Banterang this and named the area as Banyuwangi.
Another historical figure is Minak Djinggo, a Duke of Blambangan who rebelled against the Majapahit kingdom and can be suppressed by the messenger of Majapahit, namely Damarwulan. But is not the real name of Minak Djinggo original name of the duke Balambangan. The name was given by the Majapahit as a form of mockery to Brhe Wirabumi who are descendants of the Majapahit empire.
Typical Cuisine & Food
Cuisine is a blend Rojak Rojak Uleg Soto East Java Soto doused with sauce and sprinkled with chips mlinjo Tripe and sego tempong cash Banyuwangi rice mix. By-the typical sale is a lot of bananas produced in Ambon district Songgon bagiak pastries and cakes are made from corn starch. [Citation needed]
Sego Tempong is rice with vegetables or Kulupan (Java) with super spicy sauce usually with salted fish. called sego tempong sauces such as sensation in the slap.Sego Cawuk / Sego janganan rice with vegetables is made of grated coconut with chilli / gecok, supposedly this is the favorite menu Sheikh Siti Jenar.Source: wikipedia.org
In order to Cart More Material Durability in Refrigerator
Often annoyed when food is taken from the fridge was already expired or rotten, so it should be discarded? It was very extravagant, yes. However, do not worry. There are some tricks you can learn so that the materials are purchased in the market or supermarket is more durable and do not end up stored in a bin.
Consider the following eight tips:1. Cut fruits and vegetables at the time requiredStore in an intact form in the refrigerator so that the condition can last much longer. Cut vegetables and fruit and then save it for days just to make it easy to rot. "Once you start peeling the fruit or cut vegetables, the cells within it become corrupted and microorganisms begin to grow," says Barry Swanson, food scientists from Washington State University.
2. Keep bread in the refrigeratorIf you can not spend the bread within a few days, should be put in the refrigerator. This will make the bread is not easy to mold. You also can store it in the freezer (freezer) so that bread ages longer.
3. Smart when shopping organic materialsOrganic matter will usually be much faster decay. In fact, the price is also more expensive.For that, you should be wise in times to buy it. Consider the distance between the day of purchase and consumption of time, the shorter the distance, the better. You can also get used to buying organic food on the day you would process them.
4. Cook food that is nearing expirationIf the food you have started approaching the end, better get prepared before you throw it in vain. For example, you can process the meat and macaroni macaroni bake, or make cakes and bread from the fruit is ripe.
5. Store food in special containersUsing an airtight storage container can help maintain the freshness of food, as well as age. If you plan to cook the next morning, cut-cut vegetables and store in this container.When opened in cooking time, this material will still look fresh and worthy to be processed.
6. Avoid products that have been cutIn the supermarket, you often find products that are offered in the form of ready to cook.Her vegetables already cleaned and cut into neat, put together in a container. When I got home, stay open and cooked. There also are ready to eat salads or fruits that have been cut. Everything that you live work or eat it alone. However, these ingredients are actually faster wither or decay. Therefore, you better choose the shape is still intact.
7. Note the cleanliness of the refrigeratorIf any fruit or vegetables that have wilted or rotten, immediately remove from the refrigerator before it finally all the ingredients there come withered and rotten. Fungi can spread so quickly, so in the end you lose yourself.
8. Set the storage positionMake sure the ingredients are fresh and easy to wilt or rot put in place that is easily seen.When inserted deep into the drawer of the refrigerator, it could be that you will forget to have bought it, and when to use material that is not feasible.
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