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.
In addition to vitamin K and B, most vitamins are sensitive and easily destroyed whenexposed to heat, air, water, or grease (cooking oil). However, take it easy, you do not have to worry about cooking loss vitamins your body needs. The trick, follow these cookingstrategies to prevent a number of vitamins to be lost from the dishes.
Vitamin A, E, D
To prevent the loss of fat-soluble vitamin that is, cook food with a little oil. For example,baked or kukuslah rich beef liver contain vitamin A than fry.
vitamin B
Strategies to maintain the levels of protein in beef and chicken products during cookingcan be applied to maintain the levels of vitamin B that easily come out on cooking with water. Boil or kukuslah these foods and let extract remain consumed in the form of soup.
Bake cake and bread just until slightly brown color (not too charred) to protect the vitaminB that are sensitive to heat.
vitamin C
To reduce the loss of vitamin C are water soluble and is sensitive to oxygen, though the amount of fruits and vegetables in a little water as possible. Example, when cooking one cup cabbage with four cups of water, leaves kubisnya lost 90 percent of vitamin C.Conversely, when the cook four cups of cabbage with a glass of water, vitamin C cansurvive more than 50 percent.
Serving vegetables also affect the disappearance of vitamins in cooking. Serve immediately and the consumption of cooked vegetables. After 24 hours stored in the refrigerator, cooked vegetables lose a quarter of vitamin C. After two days, cooked vegetables lose 50 percent of vitamin C
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