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.
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.
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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