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    Aisyah Aii Noviyanti
    1) The document provides a recipe for chicken sambal Kalasan that includes boiling chicken with coconut milk and spices until tender, then deep frying the chicken until golden brown. The remaining sauce is thickened and served with the fried chicken. 2) The recipe is for beef ribs braised in soy sauce, sesame oil, ginger, garlic and sugar. The beef ribs are browned and braised in hot water until tender, then thickened with cornstarch before serving topped with sesame seeds. 3) The carp fish recipe involves marinating the fish in a paste of shallots, garlic, chilies and spices before grilling over charcoal and basting with the marinade. The grilled fish

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    Dandy

    Uploaded by

    Aisyah Aii Noviyanti
    51 views4 pages
    1) The document provides a recipe for chicken sambal Kalasan that includes boiling chicken with coconut milk and spices until tender, then deep frying the chicken until golden brown. The remaining sauce is thickened and served with the fried chicken. 2) The recipe is for beef ribs braised in soy sauce, sesame oil, ginger, garlic and sugar. The beef ribs are browned and braised in hot water until tender, then thickened with cornstarch before serving topped with sesame seeds. 3) The carp fish recipe involves marinating the fish in a paste of shallots, garlic, chilies and spices before grilling over charcoal and basting with the marinade. The grilled fish

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    1) The document provides a recipe for chicken sambal Kalasan that includes boiling chicken with coconut milk and spices until tender, then deep frying the chicken until golden brown. The remaining sauce is thickened and served with the fried chicken. 2) The recipe is for beef ribs braised in soy sauce, sesame oil, ginger, garlic and sugar. The beef ribs are browned and braised in hot water until tender, then thickened with cornstarch before serving topped with sesame seeds. 3) The carp fish recipe involves marinating the fish in a paste of shallots, garlic, chilies and spices before grilling over charcoal and basting with the marinade. The grilled fish

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    51 views4 pages

    Dandy

    Uploaded by

    Aisyah Aii Noviyanti
    1) The document provides a recipe for chicken sambal Kalasan that includes boiling chicken with coconut milk and spices until tender, then deep frying the chicken until golden brown. The remaining sauce is thickened and served with the fried chicken. 2) The recipe is for beef ribs braised in soy sauce, sesame oil, ginger, garlic and sugar. The beef ribs are browned and braised in hot water until tender, then thickened with cornstarch before serving topped with sesame seeds. 3) The carp fish recipe involves marinating the fish in a paste of shallots, garlic, chilies and spices before grilling over charcoal and basting with the marinade. The grilled fish

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

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    a  
    ‡ 1 chicken, cut into 4
    ‡ 100 cc coconut milk
    ‡ ¼ teaspoon baking soda
    ‡ 5 pieces of garlic, crushed
    ‡ 2 bay leaves
    ‡ 1 cm galangal, smashed
    ‡ salt and sugar according to taste
    ‡ cooking oil to taste

    
      
    ‡ Boil the chicken with coconut water and other materials so that the water was almost exhausted
    and the chicken is tender. Add water if necessary. Drain and chill.
    ‡ Fried chicken with lots of oil and heat until golden browned (not too dry). Lift.
    ‡ Spread the remaining sauce thickened former chicken stew to make it look shiny.
    ‡ Serve with fried chicken sambal Kalasan
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    600 gr beef ribs fleshy
    2 tablespoons margarine
    1 tablespoon soy sauce
    1 / 2 teaspoon salt
    2 tsp sesame oil
    500 ml hot water
    2 teaspoons cornstarch, dissolved in a little water
    2 stalk green onion, chopped
    4 cm ginger, chopped
    5 cloves garlic, minced
    1 tablespoon granulated sugar
    toasted sesame seeds, for topping

    
       
    a. Rinse beef ribs, cut according to taste.
    b. Heat oil, fry beef ribs until it changes its color to brown.
    c. Enter consecutive spring onion, ginger, garlic, sugar, soy sauce, salt, and sesame oil, stir until
    smooth.
    d. Pour hot water and cook over medium heat, cover the pan cook until ribs are tender.
    e. Enter the cornstarch solution, stirring until thickened, remove from heat. Sprinkle with toasted
    sesame.
    f. Transfer the ribs into serving dish, serve with salad vegetables.
     c

    a  
    ‡ 1 head (400 grams) of fish carp
    ‡ 8 cloves pecan
    ‡ 1 stick (2-3 cm) turmeric
    ‡ 6 red onions
    ‡ 3 cloves garlic
    ‡ 4 pieces of red chili sauce
    ‡ Salt to taste
    ‡ Pepper to taste
    ‡ 1 small tomato, sliced
    ‡ 2 pieces Lime / lemon

    
      

    ‡ Fish that are clean carp can be found in supermarkets. If you buy at the market, the fish need to
    be cleaned first. Scale and contents of his stomach but the fish should not be destroyed, let it
    intact. Create 2-3 strokes on each side of the fish body.
    ‡ Marinate the fish with salt and pepper to taste and allow approximately 30 minutes for flavor to
    infuse.
    ‡ Furthermore, the fish grilled over charcoal fire small until half cooked. Do not forget to stir
    them back. Lift.
    ‡ Meanwhile, make the marinade: puree onion, garlic, cayenne pepper, hazelnut, turmeric, salt
    and pepper. Mix the chopped tomatoes and stir until evenly distributed.
    ‡ Marinate ingredients until evenly on the two sides had half-baked carp fish. Then grilled again
    over medium coals until cooked and oiled occasionally with remaining marinade.
    ‡ Serve with a sprinkle of red pepper slices, tomato slices and lime / lemon.

     c
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    a  
    ‡ ½ kg beef
    ‡ 4 tablespoons margarine
    ‡ 500 cc water
    ‡ 3 tablespoons soy sauce
    ‡ fried onions

      
    ‡ 4 red onions
    ‡ ½ tsp pepper
    ‡ ¼ tsp nutmeg powder
    ‡ 1 teaspoon salt

    
      
    ‡ Wash the meat thoroughly, thinly spread with a thickness of ½ cm.
    ‡ Stir-fry seasoning mashed with 4 tablespoons margarine. Enter your chops. Fry until the meat
    into half-baked
    and watery.
    ‡ Enter a sweet soy sauce and water. Cook until the meat becomes soft.
    ‡ Remove and sprinkle with fried onions. Ready to serve

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