SUSHI-JAPAN

SUSHI JAPAN

Sushi (鮨, 鲊, or usually すし, 寿司) is a Japanese food consisting of rice which is formed with side dishes (neta) such as seafood, meat, raw or cooked vegetables. Sushi rice has a soft taste sour because seasoned mixture of rice vinegar, salt, and sugar.

The food is very tasty and delicious, with a sour taste sweet and spicy mixed from spicy sweet sauce, making this food is very attractive to residents and tourists Japanese tourists from various countries who come to Japan, especially Asian tourists. Thus do not be surprised if the typical food of Japan is in demand by a lot of people and a lot of tourists. The following is a piece of history about sushi.

History of Sushi.

The origins of the word sushi is an adjective for a wry sense of well-written kanji sushi (酸し). At first, the sushi is written with the kanji 鲊 is the term for a type of fish preservation called gyoshō (鱼 醤) were smear the fish with salt, yeast powder (麹 koji) or sake lees (kasu 糟). Writing uses kanji 寿司 sushi that began in the mid-Edo period ateji a way of writing (writing with other kanji that reads the same).

It is said that the habit preserve fish by using rice and vinegar comes from the mountains of Southeast Asia. The term sushi comes from an ancient grammatical form no longer used in other contexts; literally, "sushi" means "it (taste) sour", an overview of the fermentation process in the history of the root. Basic science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice amino acids outlines of fish meat. The result is one of the five basic tastes, called umami in Japanese.

HOW TO MAKE SUSHI

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INGREDIENTS

1. - 540 grams (2 1/2 cups) rice Koshihikari

2. - 200 grams of fresh salmon, cut into 1 cm

3. - 935 ml (3 3/4 cups) cold water

4. - 125 ml (1/2 cup) rice vinegar

5. - 2 tablespoons of caster sugar

6. - 1/2 teaspoon salt

7. - 6 sheets nori

8. - 1 avocado, cut 2, peeled, thinly sliced, chopped

PRESENTATION

1. - Soy Sauce

2. - Pasta wasabi

3. - Acer ginge

HOW TO MAKE SUSHI

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    Put the rice into a sieve and wash the rice with cold running water until clean. After that put the rice and water into a large pot, cover, and cook over high heat, and bring to a boil. Reduce the heat and cover for 12 minutes or until water is absorbed, remove from heat and set aside. Lid for 10 minutes.

     Mix vinegar, sugar and salt in a small bowl, then transfer the rice into a large glass bowl, mix the rice with the use of wooden stirrer, then gradually add the vinegar, stir gently until blended. Wait for 15 minutes until the rice to cool.

    Put on a pedestal sushi telenan, place the nori sheet, glossy side down, on a pedestal. Should hand still wet enough to spread the rice over the nori sheet, leaving 3 cm on each side.

    Place salmon and avocado in the center of the rice, hold the stuffing in the middle, rolling pedestal. Do it this way until the nori out.

    Use a sharp knife to cut up pieces of sushi with a 1.5 cm thick. Must to Go Historical and than on a plate with soy sauce, wasabi, and pickled ginger to taste.

BEEF TERIYAKI-JAPAN

BEEF TERIYAKI.

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Beef Teriyaki  (照り焼き, てりやき?) is a way to cook Japanese food is heated or baked on a griddle or iron grilles to bake using teriyaki sauce (tare). Teriyaki sauce made ​​from soy sauce (shoyu), sake for cooking, and with a dose of sugar. How to cook like this is identical to the Japanese how to cook in the country. Many states typical Japanese food cooked the way like this. asia tongue really liked the food Beef Teriyaki.

The word teriyaki derives from the anchovies, which means shining (because it contains sugar), and the word yaki, which means grilled or baked. When looking to make teriyaki, food ingredients to be baked dipped and smeared with teriyaki sauce several times to really cook. In Japan, a material that is widely used in teriyaki dishes are fish (salmon, tuna, mackerel, trout, marlin), while outside of Japan used different kinds of meat (chicken, beef, pork), or squid or material from konnyaku yam.

Beef Teriyaki: Japanese food is one that you definitely have a lot of love and know. teriyaki beef recipe itself is very popular for the people of Indonesia and other countries in addition to Indonesia and Japan. in terms of flavor beef or beef teriyaki recipe has been adapted to the tongue of Indonesia, through the Meat Recipes Make Easy Delicious Teriyaki Beef. How to make beef teriyaki because it uses material which is very easy to find and available in the market. Although the actual teriyaki recipe or how to make beef teriyaki sauce using Japanese ingredients, but this time replaced with materials easily available anywhere, and of course it's the same and still tasty and delicious..

Meat Recipe Beef Teriyaki                                                                                                    

TERIYAKI BEEF MEAT INGREDIENTS

1. 700 gr beef has inside, wash and then cut into pieces

2. 100 grams of red pepper, cut lengthwise

3. 100 gr yellow bell pepper, cut lengthwise.

NGREDIENTS MEAT SAUCE BEEF TERIYAKI MARINADE

1. 2 cm ginger, finely grated

2. 4 cloves garlic, mashed

3. 100 gr onion, cut lengthwise

4. 6 tablespoons soy sauce

5. 3 tbsp oyster sauce

6. 6 tablespoons soy sauce

7. 2 tbsp honey

8. ½ tsp black pepper

9. 1 tbsp sesame oil

 HOW TO MAKE MARINADE SAUCE

Mix ginger, garlic, onions, soy sauce, soy sauce, black pepper, honey, oyster sauce, sesame oil, and cooking oil, and mix until blended.

HOW TO MAKE BEEF TERIYAKI MEAT

1. Marinate slices of meat with sauce marinade, then let stand for about 15 minutes until the spices to infuse.
2. Heat a non-stick or teflon pan, then fill with meat sauce perendamnya.
3. Cook over medium heat until cooked meat, then insert the red and yellow peppers, paprika and cook briefly until all ingredients cooked.

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TIPS

1. Beef Teriyaki will be more fun with a sprinkling of fried onions on top and is equipped with pickled cucumber and cayenne pepper. Add shrimp crackers or chips will also greatly enrich  Beef Teriyaki flavors that you create.

2. Beef Teriyaki is a great choice for tourists to eat breakfast, lunch, or dinner. Because Teriyaki Beef can be eaten in all the time, taste for eating. For tourists who will visit the country Japan, try to eat Beef Teriyaki or Japanese food available anywhere tourists to visit .. all have a genuine food and drink typical of each region in Japan. good luck and enjoy .. Thank you .. I hope this information helps you.

BURRITO-MEXICO

BURRITO FROM MEXICO

Burrito is one of the typical Mexican food. This meal consists of whole wheat tortilla filled with a variety of meat such as beef, chicken or pork. Meat that has been cooked is usually just content only, and then rolled with last tortilla. In the United States, the contents of a burrito is more varied, such as rice, beans, cabbage, tomatoes, salsa, guacamole, cheese and sour cream --- this causes burritonya size becomes larger. Wheat tortilla was usually baked or warmed briefly in order to be more tender and easier to scroll.

Mexico's typical food consists of processed beef mixed with vegetables. Then the beef and vegetable stuffing is covered by a corn tortilla shell, like leather but is made from corn kebabs.

The word burrito, in Spanish, means "little donkey". This name may be given as tip shape that has been rolled up wheat tortilla like donkey ears. Or maybe burrito similar to the bags usually picked up by donkey in South America.

INGREDIENTS

A. 1 pound ground beef

B. 1 envelope taco seasoning

C. 1 can (16 ounces) refried beans

D. 6 flour tortillas (12 inches), warmed

E. 1 cup (4 ounces) shredded Colby-Monterey Jack cheese

F. 4 teaspoons canola oil

G. Sour cream and salsa

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
2. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.
3. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Yield: 6 servings.

TIPS

Consider every word in this blog. This blog provides information and authentic recipes are known abroad. The food of Mexico states often attempted by tourists who come to visit the country of Mexico. Now you can try to make burritos from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try a dish you back .. good luck and enjoy, and hopefully this information useful .. blog thanks

NACHO-MEXICO

NACHO FROM MEXICO

Nacho is one of the foods of Mexico. In its simplest form, consists of nacho tortilla chips smothered with melted cheese. Was first created in 1943 by Ignacio "Nacho" Anaya, nachos first consisted of fried tortilla chips smothered with melted cheese and jalapeño peppers littered (large green chili Mexico).

Currently nacho has many variations that even with the tortilla chips as basic materials. There are so many types of food, vegetables, fruits or sauces that are now mixed to eat nacho. Some mixtures are common.

INCLUDE

1. Beef / chicken chopped

2. Chunks of jalapeño peppers

3. Various kinds of chili or pepper Mexico

4. Onion

5. Salsa (sauce of tomato chunks, onions, peppers, garlic and cilantro leaves)

6. Guacamole (avocado sauce from)

7. Red beans cooked twice ( Mexico)

8. Sour cream (white cream that tastes sour)

9. Chunks of tomatoes and / or lettuce.

HOW TO MAKE NACHO

ingredients:

1 bag Cornchips (cheese flavor corn chips or salsa)

  A. 1 onion

  B. 2 garlic

  C. 1/2 st cumin powder

  D. 1/2 st salt masala

  E. 1/2 st paprika powder

  F. 2 cans chilli beans (red beans big canned)

  G. 2 cans of pasta sauce (pasta sauce)

  H. Some broccoli florets

  I. Grated cheese for topping

HOW TO MAKE

1. Gongseng onions, and garlic until fragrant.

2. Enter the cumin powder, salt masala, and paprika powder and stir well.

3. Enter the chilli beans and pasta sauce it, also broccoli. Stir well, bring to a boil. Lift.

4. Cornchip Arrange on a plate, pour its sauce, sprinkle with grated cheese. Please enjoy.

Note:

1. Even better if in add the sour cream.
2. Broccoli better without, but because of his want any vegetables, broccoli was the most suitable.
3. once in a sprinkle of cheese, can enter into microwive that his cheese is melted.

TIPS

Consider every word in this blog. This blog provides information and authentic recipes is cuisine known abroad. Food from mexico state often attempted by tourists who come to visit country of Mexico. Now you can try to make NACHO from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try a dish you back .. good luck and enjoy, and hopefully this information useful .. blog thank you ..

SIOMAI-INDONESIA

SIOMAI INDONESIA

Siomai or dumplings is one type of dim sum. In Mandarin, this food is called Shaomai, while in Cantonese is called Siu Maai. Leather is similar to Siomai dumpling skin. The food is said to have originated from Inner Mongolia. In Indonesia there are many different types of cuisines Siomai variations based on meat for the contents, ranging from mackerel fish Siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. In some areas, Siomai not always wrapped in a skin of white flour (Wonton skins). Dumpling usually served with some kind of complementary materials. Complementary Siomai commonly served among other eggs poached chicken and vegetables such as potatoes, bitter melon and cabbage. Before serving, usually steamed siomai and supplementary materials to be presented in warm conditions. Tofu Meatballs (tofu and tofu skin stuffed tapioca dough) can also be incorporated into the types of Siomai. That's why in West Java, Siomai also popularly known as Tofu Meatballs.

In recipes that originated in China, Siomai is wrapped minced pork skin, thin wheat flour. However, Siomai also made from shrimp and other animal meat. According to the rules of each country that make dumpling, crab meat, or beef. Siomai is cylindrical, and on top of it is decorated like a crab eggs, grated carrots, or peas. Having matured by steaming, Siomai eaten with vinegar or soy sauce.

Dumpling usually served topped with peanut sauce made from crushed peanuts and diluted with water. Seasoning for bean sauce, among others, red Chilli, garlic, sugar, tamarind, garlic, salt, and vinegar. As presented, Siomai can add soy sauce, chili sauce and a bottle of lime juice.

In West Java presentation techniques Meatballs Know divided into two meatballs out dry and moist meatballs know. Traders generally serves Siomai with both option also provides Batagor presentation with the presentation of dry and wet. Meatball know / Batagor dry, served with peanut sauce like Siomai / Batagor in general. The meatballs know / Batagor wet (also known as meatball know / Batagor soup) is Siomai / Batagor (along with various supplementary materials) served in broth, with a sprinkling of celery, fried onions and soy sauce.

HOW TO MAKE DUMPLINGS (SIOMAI)

The materials used:
1. 150 grams of minced shrimp
2. 150 grams of minced chicken
3. 200 grams of meat fish fillet, mashed
4. 250 grams of flour
5. 2 eggs, beaten off
6. 15 pieces of ready-made dumpling skins
7. 2 pieces of pare, cut and rake the middle
8. 3 pieces of tofu, cut into 4 pieces and rake in the middle
9. 3 hard-boiled eggs, peeled and cut into 4
10. 3 pieces of boiled potatoes for a while, clean the skin and cut into 4


SEASONING :

1. 5 cloves garlic, mashed
2. 4 spring onions, mashed
3. 2 tablespoons fish sauce
4. 1 tsp salt
5. 1 tsp pepper
6. 2 tsp sugar

PEANUT SAUCE :

1. 500 grams of peanuts, sangria
2. 10 large red chilies
3. 8 pieces of red onion
4. 5 cloves of garlic
5. 1 tbsp sugar
6. 1 tablespoon of salt
7. 1 tablespoon soy sauce
8. 150 ml of water
9. 2 pieces of lime

HOW TO MAKE

1. Combine chopped shrimp, minced chicken and mackerel that have been mashed.
2. Add eggs, garlic and onions that have been mashed, fish sauce, salt, pepper and sugar. Stir until evenly
3. Enter the flour little by little, knead until dough is firm and not mushy
4. Insert the meat mixture into the dumpling skin and knew that was scraped
5. Steamed dumplings, know the contents, eggs and potatoes in a saucepan heat until cooked
6. For the peanut sauce, puree roasted beans, red pepper, onion and garlic
7. Add water, sugar, salt, and soy sauce. Then cook over low heat until boiling, stir while
8. Tata dumplings and complement on the serving plate. Pour peanut sauce and add a squeeze of lime. serve

TIPS :

Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known abroad. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make Gudeg from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try dishes you back .. good luck and enjoy, and hopefully this information useful blog .. thank you ..

SERABI - INDONESIA

SERABI INDONESIA

Pancake, or so-called srabi or surabi is one of the snacks or snacks that are on the market from Indonesia. Pancake almost the same or even similar to pancakes (Pannekoek or Pannenkoek) but made of rice flour (no white flour) and sweet sauce liquid (usually from sugar palm). This sauce varies according to regions in Indonesia. The area is famous for its pancake Jakarta, Bandung, Solo, Navan Pekalongan and each has its own uniqueness. There are also Arab surabi known for its uniqueness contained in Bogor city. Pancake is a popular food in the State of Indonesia and favored by tourists from countries outside Indonesia. Because it tastes good, tasty, savory, sweet. Not known for certain about the history of food named Serabi it. Today pancake increasingly diverse, ranging from taste, and color. There are flavors of chocolate, cheese, milk, durian fruit and much more. As the times pancake increasingly popular with many races and color variants ... here are the materials used to make Serabi, and a way of making cakes Serabi ..

HOW TO MANUFACTURE SERABI

Pancake is one of the snacks or snacks that are on the market that comes from the State of Indonesia. Almost the same as pancake pancake and has many variations in color, flavor, especially the sauce. Here are the ingredients and the way of making such a delicious pancake.

Materials used:
1. 175 gr rice flour.
2. 75 g of starch.
3. 25 grams of wheat flour.
4. 2 tsp salt.
5. 2 tablespoons granulated sugar.
6. 125 ml coconut milk from half coconut.
7. 400 ml coconut milk from half coconut
8. 2 tablespoons water suji made ​​from 15 lb and 2 lb suji leaf pandan leaves then crushed and squeezed with 100 ml of water. (then mix with thin coconut milk).



SUPPLEMENT

1. 25 grams of wheat flour
2. 1/4 teaspoon baking soda
3. 50 ml of water

SAUCE INGREDIENTS

1. 500 ml coconut milk from coconuts i
2. 175 grams of brown sugar, sliced ​​thin
3. 2 tablespoons granulated sugar
4. 1/4 tsp salt
5. 2 lb pandan leaves

HOW TO MAKE SERABI

1. Stir the source material, and let stand 15 minutes. Meanwhile, mix the rice flour, wheat starch, and flour, add salt, sugar, and insert the thin coconut milk while diuleni for 30 minutes.
2. Enter the culprit then knead again while dikeprok-tangerine. Pour the coconut milk until the end. Last enter the coconut milk.
3. Heat pofferces mold / mold pancake. Fill with coconut pulp to prevent sticking. After the heat evenly, pour the batter and cook until done.
4. Boil the sauce ingredients to a boil while stirring and then filtered. Serve pancake with sauce.
5. For 20 pieces.

TIPS

1. Select the baking soda is still good quality that perfectly fluffy cake.
2. Mold is filled with grated coconut / coconut pulp and left for a while so that oil does not stick.
3. At-at pancake firmly for 15 minutes.

BAKSO (Meatballs) - INDONESIA

INFORMATION ABOUT BAKSO INDONESIA

Meatballs or Baso is the kind of food that are spherical and made ​​of ground beef, chicken, the most prevalent and commonly used in the cuisines of Indonesia in Indonesia. Meatballs are generally made from a mixture of ground beef or chicken soft ground and mixed with tapioca flour, but there are also meatballs made ​​of fish meat, or shrimp. In this presentation, the meatballs are generally served them hot or warm rain when the atmosphere when the atmosphere during the day tend to be hot tropical country of Indonesia. Served with clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. The meatballs are very popular and can be found throughout the country of Indonesia, from street vendor carts to great restaurants. Different types of meatballs now widely offered in the form of frozen foods sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, chop suey or.

HISTORY MEATBALL / BAKSO

Meatballs has its roots in the Chinese culinary arts Indonesia it is indicated from the term 'meatballs' is derived from the Bak-So, in the Hokkien language which literally means 'minced pork'. Since most of Indonesia's population is Muslim, it is more common meatballs made ​​from halal meat such as beef, fish, or chicken. As the development of the time, the term meatball become known as 'ground beef' alone. Today, most sellers are Javanese meatballs from Wonogiri and Malang. The place is famous as the center of Malang meatballs are called Solo and Malang Meatballs. 

KINDS AND TYPES OF MEATBALL

1. Meatballs veins: a stuffed meatballs sliced ​​beef tendon or sliced ​​beef  tendons and rough .

2. Tennis balls or meatballs meatballs eggs: a tennis ball-sized meatballs containing boiled egg.

3. Flattened meatballs: meatballs shaped flat.

4. Fish meatballs: meatballs made ​​of fish meat.

5. Shrimp meatballs: meatballs made ​​of shrimp.

6. Malang Meatballs: Meatballs dish from the city of Malang, East Java; complete with yellow noodles, tofu, dumplings and fried dumplings.

7. Cheese Meatballs: Meatballs new recipes contain cheese.

8. Fuel Meatballs: Meatballs spread with special seasoning and baked directly (without charcoal) and provided with pieces of diamond and the warm broth and peanut sauce. Usually spice rub before being burned is the one that determines whether or not tasty grilled meatballs.

RECIPES AND HOW TO MAKE BEEF MEATBALL

INGREDIENTS FOR BEEF MEATBALL SOUP

1. 400 g veal bone.

2. Air 4 liter.

SEASONING FOR BEEF MEATBALL

1. 5 cloves garlic, fried and mashed.

2. Red onion 4 cloves, fried and mashed.

3. Fried onions 1/2 tablespoon, mashed.

4. Sugar 2 tsp.

6. Pepper 1/2 tsp.

7. 4 stalks scallion, white part, thinly sliced.

8. Instant beef broth, 2 tsp.

MOW TO MAKE GRAVY BEEF MEATBALL

1. boil water.

2. enter all of the ingredients and seasonings together including onions and garlic.

3. Wait until boiling and mature bone.

4. Then reduce the heat and let the sauce will still be above the stove.

BEEF MEATBALLS RECIPES

1. 250 gr ground beef.

2. 2 tablespoons fried shallots.

3. 1 tablespoon garlic fries.

4. 1/2 teaspoon pepper.

5. 1 tsp salt.

6. 50 g of starch.

7. 40 g ice cubes, crushed.

8. 2 liter of water to boil meatballs.

HOW TO MAKE BEEF MEATBALLS

1.Insert meat, onion, pepper, salt, and flour in a food processor or blender. Milled until smooth and well blended

2. Add ice cubes if the batter buckled and hard formed

3. Heat the water over low heat until almost boiling

4. Grasp the dough and press to appear between your thumb and forefinger.

5. Then cut with a spoon and put the meatballs in hot water.

6. Do it until all the dough is finished

7. Raising the heat and cook until all the meatballs float.

8. Pick up all the meatballs and drain.

TIPS

1. Choose beef has inside or outside that has made ​​us healthier meatballs

2. Fat does make meatballs and sauce becomes more savory meatballs. But do not forget, that fatty meat contains a lot of saturated fat and trans fats can increase the risk of heart attack and stroke.

3. Serve meatballs with mustard greens

4. If you want us healthier homemade meatballs, combine a variety of chopped vegetables that have been boiled into dough balls.

5. Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known abroad. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make meatballs from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy the fruits of your own cooking. make friends, neighbors and co-workers are proud because you can make food in Indonesia. and they want to try dishes you back .. good luck and enjoy, and hopefully this information useful blog .. thank you ..

NASI GORENG (fried rice) - INDONESIA

FRIED RICE INDONESIA

Indonesia is a beautiful country, blessed with a variety of interesting scenery to enjoy. From the mountains, valleys, plains, to the ocean, all is not bad there, created with so beautiful and interesting. No wonder more and more people are tempted to stop foreign countries even just enjoy the scenery. places that are a favorite of foreign tourists including Bali, Yogyakarta, Magelang, Semarang particularly attractive beaches and villages and Lombok, the peak bogor, Bunaken marine park, and much more. attraction is so well known that those who come not just once or twice, but many tourists who spend time almost every holiday comes, even to want to stay in Indonesia. 

The fried rice as one of the favorite foods of foreign tourist visiting Indonesia is not just a mere hoax. Jongmin Park, one of the country of origin of ginseng member boyband SS501 claimed that while visiting his favorite food is fried rice in Indonesia. Then Lee Teuk, the leader of Super Junior also think the same. According to them, the fried rice has a delicious and unique flavor. Even Barack Obama, who had once lived in Indonesia claimed not to forget the delicacy of fried rice and intend to try it again when visiting Indonesia. That's why the fried rice into the food preferred by the tourists who visit the country of Indonesia. because the fried rice from Indonesia is very delicious fried rice.

Fried rice is a food in the form of rice and stir fried in cooking oil or margarine, typically plus soy sauce, hot sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken, and crackers. There are also other types of fried rice made ​​with salted fish is also popular in Indonesia. hemmmm .. it will be increased nimat if eaten together with family or my friends you ..

INFORMATION ABOUT FRIED RICE

Fried rice is also known as the national dish of Indonesia. Of the many dishes in Indonesian cuisine repertoire interesting to try, there is little that can be considered a true national dish. Indonesia's national dish knows no social class boundaries. Fried rice can be enjoyed simply on roadside stalls, vending carts, up to the restaurant and the buffet table at the party. means Indonesian cuisine called fried rice is food for all people in all social classes. In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put Nasi Goreng (Fried Rice) at number two in the list of '50 most delicious food in the world 'after Rendang.

HISTORY OF FRIED RICE

Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. The fried rice and then spread to Southeast Asia brought by Chinese nomads who settled there and created the fried rice as local specialties that are based on the difference between spices and how to fry the rice. Fried rice actually comes from several properties in Chinese culture, who do not like cold food tasting and also a few days before the rest of the food. Hence, the cold rice and then fried to serve again on the dining table and eat so as not to waste. To be enjoyed with a variety of different ways and from before. There are different kinds of fried rice recipe but the main element is rice, cooking oil, soy sauce. In addition, many other extras that may be included, ranging from vegetables, meat, until the chili, sauces, crackers and fried eggs.

SPECIAL FRIED RICE RECIPES

Fried Rice Ingredients:
For one portion of special fried rice






MATERIALS REQUIRED

250 grams of white rice, fried rice do not choose too fluffier.
1 egg, beaten off.
Enough vegetable oil for sauteing



FIRST SEASONING

1.  30 grams Onions that have been roughly chopped
2.  1 clove garlic, finely chopped
3.  1 whole onion, thinly sliced
4.  2 large red chilli pieces, washed and thinly sliced
5.  1 tablespoon sliced ​​green onion



SECOND SEASONING

1.  1 tablespoon soy sauce
2.  2 tablespoons soy sauce
3.  1 pack of beef broth
4.  Salt and flavorings to taste



HOW TO MAKE SPECIAL FRIED RICE

Actually very easy to make fried rice, stir-frying lived alone. Its important to get a good fried rice is the process of caramelizing the spices. More details, here's how to make special fried rice:
1. Heat the oil and then saute the onions and shallots until fragrant issued.
2. Enter the beaten eggs, scrambled up half-baked first and then add the remaining seasoning then stir well.
3. Add the rice and stir until blended.
4. Add seasonings and stir again until the second flat.
5. Cook until done and serve while warm.



TIPS

Fried rice will be more enjoyable with a sprinkling of fried onions on top and comes with pickled cucumber and cayenne pepper. Adding shrimp crackers or chips melinjo will also greatly enrich the flavor of fried rice you are making.

The fried rice is a great choice for tourists to eat breakfast, lunch, or dinner. Because fried rice can be eaten in all the time, the taste for a meal. For those tourists who will visit the country of Indonesia, try to eat fried rice or Indonesian food available anywhere tourists to visit. Bali, Yogyakarta, Semarang, Magelang, and so forth. all have the genuine food and signature drinks each region in Indonesia. good luck and enjoy .. Thank you .. I hope this information helps you.

PEMPEK PALEMBANG-INDONESIA

PEMPEK INDONESIA

Pempek or empek-empek is typical food from Palembang made ​​of fish and saguyang come from the land of Indonesia. Actually it is difficult to say that the center is pempek Palembang because almost all producing areas in South Sumatra. not even just in the area of ​​Sumatra, in Java such as Yogyakarta, Magelang <Semarang, a lot of people selling food named Pempek. Presentation pempek drenched in black sauce brownish called vinegar or "cuko" (Palembang language). Cuko made ​​from water boiled for a few minutes, then add brown sugar mashed, ebi shrimp and finely ground cayenne pepper, garlic, and salt. For the indigenous people of Palembang, cuko than once made ​​spicy to increase appetite for people who want to eat Pempek. But with the influx of newcomers from outside the island of Sumatra, it is now widely found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage to enamel and dentin). Because in one liter of solution Pempek sauce usually contained 9-13 ppm fluoride. It is a complement to the distinctive taste of food to eat, this is a slice of fresh cucumber dice and yellow noodles.

Type pempek famous is "pempek submarine", ie mixing / batter chicken egg wrapped in dough and fried pempek in hot oil until the color changed to brown. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (it sliced ​​papaya steamed spiced), pempek small eggs, and pempek curly.

Pempek very easily be found throughout the city of Palembang Indonesia. Pempek sold everywhere in Palembang, there were sold at the restaurant, there is a side of the road, and there is also a bear. In all school canteens / workplace / campus must have a sell pempek. In the 1980s, sellers bear one common pempek pempek basket full of Palembang while walking around hawking food.

HISTORY OF PEMPEK

Historically circulating in the community Palembang Indonesia, Palembang Pempek has existed in China since the influx of immigrants to Palembang, Indonesia, which is around the 16th century, when Sultan Mahmud Badaruddin II Palembang sultanate ruled Darussalam. Name empek-empek or pempek believed to come from the term "stale", which is the name for the old man of Chinese descent, while "koh", which is the name for a young man descent Cina.jadi "Musty" is an old man, and "koh" is a young man. According to folklore circulating in the Palembang-Indonesia, 1617 In a "Musty" (apek)  65 year old residing in the Assembly (the banks of the Musi River) are concerned / sorry to see the catch of fish that abound in the Musi River that has not been entirely put to good use , was limited to fried and dipindang only. But then he tried another treatment alternative that is more creative and so can mengoktimlkan inofatif fish in the river musi. Thing he did was mix minced fish meat with tapioca flour, to produce strange new foods at first. The new food is sold by the stale by cycling around the city. Because the seller was called "pitch ... stale", then the food is eventually known as empek-empek or pempek. But this folklore and should be explored in further notice because of new cassava Portuguese introduced to Indonesia in the 16th century. Additionally Velocipede (bicycle) was unknown in France and Germany during the 18th century. Additionally Sultan Mahmud Badaruddin newborn in 1767. Also cassava starch as raw material was unknown to the Portuguese colonial era and has cultivated commercially in 1810. Nevertheless it is possible pempek an adaptation of Chinese food such as fish or the like that meatball katagorinya similar or almost the same, or ngohyang kekian. 

At first pempek made ​​from fish belida. However, with the increasing scarcity and high prices belida fish, fish fish cork is replaced with a cheaper, but still taste delicious. In further developments, also used other river fish species, such as fish putak, toman, and persuasion. Used also types of fish such as mackerel, red snapper, parang-parang, yellow tail, and the next fish. Also has anyone used dencis fish, catfish and white tuna. Inofasi-Inofasi that makes Pempek Palembang-Indonesia increasingly fariatif and tasty to eat. besides it tastes delicious, savory and, deliciously, the food is very attractive if the tourists who come to visit kenegara Indonesia.

RECIPES AND HOW TO MAKE PEMPEK PALEMBANG


RECIPES PEMPEK PALEMBANG

1. 1 Cup (1 piece) Minced Mackerel Fish
2. 1 Cup (1 piece) Water
3. salt to taste
4. 2 tablespoons cooking oil
5. Starch taste
6. Sauce cuko:
7. 1 kg brown sugar nice, cut into pieces
8. cayenne pepper to taste
9. 200 g garlic
10. 3 tablespoons white vinegar / acidic water / lime juice
11. salt to taste
12. 2 liters of water

HOW TO MAKE PEMPEK PALEMBANG

1. Mix the minced fish with water and salt until completely dissolved and quite salty.
2. Add enough flour until dough can diuleni (lots of little starch depending on desired firmness). If you like chewy be used more widely.
3. The dough is ready pempek formed according to taste. To pempek submarine, take the dough enough, a bowl, fill it with raw chicken eggs then paste that does not leak.
4. Boil in boiling water over medium heat until the float. Remove and drain. Enter in cold water.
5. For pempek lenjer, shape the dough like a cylinder and boiled until then lift and masukkian floating in cold water.
6. For andaan, take the dough to taste, add a little fried onions or sliced ​​leeks seta eggs and stir well.
7. Shape the dough into balls and fried in hot oil over a low heat until the float and mature.
8. Vinegar Sauce:
9. Cook the brown sugar with just enough water to dissolve.
10. Bawnag white puree and cayenne pepper and add to the boiling sugar and bring to a boil.
11. Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. Remove and strain.
12. Serve with mashed pempek with ebi.

RENDANG MINANGKABAU (WEST SUMATERA-INDONESIA)

INFORMATION ABOUT RENDANG

"REPUBLIKA.CO.ID, JAKARTA - Indonesia should be proud of two dish rendang and fried rice is placed at the top of the most delicious food in the world (50 World Foods Most delicious) version of CNN .. It is based on a survey of caregivers news station CNN, CNNGo posted on its website. survey conducted by CNN account on social networking site Facebook rendang Padang popular fried rice typically followed in the second survey and Sushi from Japan in third. previously, ranked first in the. worlds most delicious food is Massaman curry from Thailand survey results published on the CNN website launch page 50 delicious food in the world is produced rendang as champion .. "After the capture of more than 35,000 votes, the most delicious food in the world is not Massaman curry, which we recommend, but the spicy marinated meat dish from West Sumatra, "according to a CNN survey. different foods Indonesia, satay, also entered the list at number 14. however, the amount of food intake as a list of the best in the world, Indonesia is still inferior to the food of Thailand six of them in the ranks of the top 50 most delicious foods in the world Thailand aggressively promote tourism, including culinary, with maximum support from their government .. Here is the list of 10 most delicious food in the world's version of CNN readers 1 .. Rendang, Indonesia 2. Nasi Goreng, Indonesia 3 Sushi,. Japan 4. Teams yam goong, Thailand 5. Pad thai, Thailand 6. Som tan (papaya salad), the number of Thailand 7. Dim, Hong Kong 8 Ramen, Japan 9 .. Peking duck, Chinese 10. Massaman curry, Thailand. "

(http://www.republika.co.id/berita/gaya-hidup/kuliner/11/09/11/lrc4yu-cnn-rendang-masakan-terlezat-di-dunia-tambo-cie-dah)

HISTORY OF RENDANG 

Rendang is a typical food of West Sumatra. Rendang is generally spicy flavor, but the taste is spicy depending cook Rendang Rendang. However, the level of spiciness depending on the mixture cooks. The distinctive feature of rendang from West Sumatra-Indonesia is brown-black and dry with very tasty flavor. To achieve a dark brown color and flavor of dried rendang, rendang cooked long enough that a minimum of 12 hours to get a good taste of Rendang, savory, tasty and delicious. To get the perfect quality Rendang dishes, must be cooked to heat and perfect fitting. The longer rendang cooked it will taste better. If rendang cooked today and not come out then no need to worry about stale. Pretty heated in a skillet over medium heat without adding more seasoning, rendang delights will remain intact. The more often a sense of rendang rendang will good. becouse more heated if often heated in a moderate temperature, will create a mixture that tasted better. But the increase will taste a little sweeter. Rendang is the main menu for the Minangkabau of West Sumatra, Indonesia. Once shredded served as the main menu for the nobility as Rendang delicious food and tend luxury during historical times. However, currently very popular with the public rendang Indonesia (Java, Bali, Sumatra, Kalimantan and Aceh) minang particular society itself, and even the whole society as well as foreign tourists who come to vacation in the country of Indonesia. There are four philosophies about Rendang Minangkabau people are referring to the four main materials used in the manufacture of Rendang. That philosophy is good (meat), as the main raw material in making rendang which is a symbol of the ninik mamak (tribal leaders) in Minangkabau. Karambia (coconut), as a symbol of support is cadiak clever (the intellectuals). Lado (chili), as a symbol of the clergy who spicy expressly to teach religious Shari'a. Cookers (seasoning), in addition to a symbol of the whole society Minang.

INFORMATION ABOUT RENDANG

Rendang (in Minang called: randang). Rendang / randang is one of the traditional dishes from Minangkabau of West Sumatera-Indonesia using coconut meat and coconut as the main ingredient Rendang dishes, which contain spices are rich and various. Cuisine with flavors that are spicy, savory, tasty and delicious is loved by the entire community in Indinesia, not just the Minang people of West Sumatera, but also the community of Java, Borneo, Bali and others. The food is typical of West Sumatera Indonesia and can be found throughout the house Eating Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.

In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.

Rendang is a typical food of the Minangkabau of West Sumatera-Indonesia were very tasty, spicy and savory favored by tourists who come to visit the country of Indonesia for a vacation. Rendang is a unique food because only in the country of Indonesia. but in this global era rendang can already be found in areas outside of Indonesia. But if you want to visit country of Indonesia, a time to try typical dishes ORIGINAL Indonesia that is located in West Sumetera Indonesia. survivors visited in Indonesia and good luck with various Indonesian food was delicious, savory, sweet, spicy and delicious this. nini information may assist you in finding references Indonesian food.

HOW TO MAKE BEEF RENDANG

MATERIAL USED

1. 1 kg beef or buffalo, square cut into about 20 pieces, preferably beef.
2. 4 pieces of orange leaves
3. 1 stalk lemongrass
4. 2 liters of thick coconut milk from 1 coconut big old



SPICES THAT USED

1. 2 cloves garlic
2. 4 pieces of red onion
3. 25 grams of ginger
4. 15 grams of turmeric
5. 75 grams of young galangal
6. 1 tbsp. ground pepper or to taste
7. 1 tsp. pepper
8. ½ nutmeg
9. 4 pieces of hazelnut
10. ½ tbsp. salt
11. 1 tbsp. granulated sugar

HOW TO MAKE RENDANG

1. Marinate the meat with the spice paste for at least 1 hour
2. Cook the coconut milk in a pan over medium heat, stirring occasionally until the coconut oil floating on the surface (at least 20 minutes) and set aside
3. Into the frying pan, add the meat with spices and coconut milk as much as 300 cc (until meat submerged)
4. Insert the bay leaves and lemon grass leaves, cook over medium heat, stirring, stirring until half of evaporated milk
5. Pour another 100 cc coconut milk and stir in coconut milk until all the water evaporates
6. Continue stirring and add the remaining coconut milk, about 100 cc for all castings.
7. Cook until the meat becomes tender (at least 1 ½ hours) and until all the water evaporates and the coconut milk seasoning Rendang so.

TIPS

This recipe can also be used to make Rendang beef liver, chicken Rendang, egg Rendang. that tastes good and delicious, look at each step is written in this blog. good luck and enjoy your cooking results. make sure that the people who eat Rendang made ​​you feel satisfied and want to try it again.
... I hope this information helps you, congratulations and Thanks...

SATE MADURA-INDONESIA (east Java)

SATE MADURA - INDONESIA

Sate or Satai is a food made from pieces of meat cut into small pieces and input with satay puncture is usually made ​​from palm leaf rib bone or bamboo is cut lengthwise and small diameter, meat on bamboo skewers or sticks ditusukan is then burnt using coal hot charcoal embers and conditioned heat perfectly and evenly. Sate is then served with a variety of spices depending on the recipe variations satay, satay recipe is very distinctive and can only be used to make satay seasoning only. Because these satay seasoning was obtained directly from farmers satay seasoning in Indonesia.   Next beef satay skewers used include chicken, goat, lamb, beef, pork, fish, and others. But the people of Indonesia generally like satay with chicken and goat meat. Pork is rarely used because meat is hard to come apart as well as the people of Indonesia is Muslim majority rules in Muslims should not eat pork.

Sate known from Java-Indonesia, but now Sate can be found anywhere in all regions in Indonesia and has been regarded as one of the national dishes of Indonesia. Sate is also popular in South East Asian countries such as Malaysia, Singapore, the Philippines and Thailand, Brunei, and others. Sate is also popular in the Netherlands that influenced Indonesian cuisine once a colony.

Sate is known as the food was very tasty and delicious. Skewers of savory spices typical of Indonesia makes people love to eat these foods. Satay is a very popular dish in Indonesia, with various tribes and traditions of the art of cooking has produced various kinds of satay. In Indonesia, satay skewers can be obtained from itinerant merchants, street vendors at roadside stalls, until at upscale restaurants usually visited by tourists from outside the state Indinesia, and often served in large parties and wedding or anniversary receptions. Recipes and how to manufacture a wide range depending satay recipe variations and each region, because now every tourist areas in Indonesia providing Spices Satay with their distinctive tourist areas. Almost any kind of meat can be made satay, as written in the paragraph above. As the origin of satay, satay recipe variations Indonesia has a rich and diverse. 

Usually given satay sauce spicy / sweet. This sauce can be a spice sauce, peanut sauce, or something else, usually accompanied by pickled red onion slices, cucumber, and chili pepper. Sate eaten with warm rice or, if in some areas are served with rice cake or a diamond. The tourists must try special food Indonesia (Sate). because it tastes good, tasty, savory is very suitable to the climate of Indonesia. I hope this information is useful for those who read it. good luck and enjoy ..

RECIPES AND MANUFACTURING MATERIALS SATE MADURA

RECIPES SATE MADURA

1. 1 kilogram of chicken meat, do not forget to remove the skin and bones.
2. Prepare soy sauce 150 milli liter.
3. Freshly squeezed lemon juice yield of 2 pieces of lime.
4. Bamboo skewers to stab more than 40 pieces.

MATERIALS AND SEASONING NUTS ARE USED

1. 250 grams fried peanuts.
2. 4 cloves garlic medium.
3. 5 medium red onion.
4. 2 pieces of red pepper major.
5. 500 milli liters of water.
6. 2 pieces of orange leaves.
7. 100 mili liter sweet soy sauce I recommend stork.
8. powder salt to taste.
9. Soy sauce in addition.

COMPLEMENTARY SATE CHICKEN MADURA USED

1. Warm rice.
2. Llontong.
3. diamond.
4. fried onions.

HOW TO MAKE SATE MADURA

1. Chicken meat cut into cubes, then use a bamboo skewer satay puncture.
2. Repeat until the chicken runs out.
3. All seasoning ingredients except soy beans in puree, lime leaves and water do until soft, then mix with the soy sauce, water, lime leaves and cook until greasy and cooked, lift.
4. Marinate chicken satay peanut sauce and use a little soy sauce
5. Grilled skewers until done and let the beans soak seasoning
6. Serve the chicken satay with peanut sauce, lemon juice, rice cake and sprinkle with fried onions on

TIPS

Consider every word in this blog. This blog provides information and recipes authentic Indonesian cuisine known to overseas. Indonesian food is often attempted by tourists who come to visit in Indonesia. now you can try to make satay from wherever you are to read the recipe and how to process from this blog .. good luck and enjoy your own cooking results. make friends, your neighbors and co-workers are proud of you because you can make food in Indonesia. and they want to try dishes you bubbling again .. good luck and enjoy, hopefully blog and this information useful .. thank you ..