Resep Tempura Gurih dan Renyah Ala Jepang

Ingredients:
2 tail tiger shrimp (without heads)
1 Japanese eggplant fruit
2 pieces of shiitake mushrooms, cut the stems
2 chilies shishito

Tempura sauce:
250 ml Dashijiru *) (see below how to create Dashijiru)
30 ml soy sauce
30 ml vinegar (mirin)
1 tablespoon grated ginger
4 tablespoons grated white radish

Flour mixture:
200 ml of ice water
1 whole chicken egg yolk
150 g flour tempura

How to make:

Tempura Sauce:
1. Dashijiru Heat in a saucepan, add the soy sauce and vinegar. Bring to a boil. Remove from heat.
2. Separate grated white radish with the same size with a conical shape. Placed above the grated radish grated ginger.
3. Peel shrimp, leaving tails. Crate-crate 3-4 bottom of the stomach so that when fried shrimp are not curved.
4. Cut eggplant into 2 parts. Cut each in half and slice-shaped slices of 3-4 parts up like a fan.

Flour mixture:
1. Pour ice water into a bowl and add the egg yolks and stir until blended.
2. Add the flour and stir with chopsticks. Do not stir too strong because the dough will clot Heat the oil until the temperature reaches 170 C.
3. Enter one by one input eggplant, shiitake mushrooms, peppers (shishito) into the flour mixture and fry it all.
4. Especially for shrimp, hold the shrimp's tail so that only the body are immersed in oil. Fry until cooked. Remove and drain.
5. Serve with sauce and grated radish and ginger that has been formed.

Serves 2


*) Dashijiri

Ingredients:
15 cm Seaweed (Kombu)
60 g Katsuo Bushi (Dried Bonito Flakes)
1.000 ml Water

How to make Dashijiri:
1. Clean the seaweed with a damp cloth to remove dirt or salt. Let soak in the bowl for 30 minutes.
2. Move water and seaweed into a pan and heat with fire is. When visible foam emerged from the bottom of the pan, lift the seaweed. Do not boil the water with seaweed in it.
3. When the liquid starts foaming, add the bonito flakes and reduce the flame. Let the liquid boil for a few minutes and remove foam
4. Turn off the flame. When the flakes at the bottom of the pan, strain the broth through a sieve to get Dashi. Now is the dashi number 1 is where the most good for clear soup (miso soup).
5. Boil 4 cups water and Bonito flakes.
6. When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is dashi number 2 which can be used for stew dishes, noodles and sauce.

To 1 liter

Rendang Daging , Padang Sumatra Barat

Rendang Padang cuisine is based beef. Almost in every house to eat meat rendang Padang always provide this, because a lot of people who liked it. Not just people who love to eat rendang Padang this field, in addition to the Padang will soon be like after taste.

Taste rendang is salty, sweet, savory, spicy, and slightly acidic, but the dominant flavor is salty as people's favorite desert. To make this plain rendang main ingredient is beef and comes with red beans that will make more interesting and delicious rendang beef processing into rendang through several stages.

Cook rendang is not difficult just takes patience because waiting until the coconut milk dry. Here is a rendang recipe to try at home:

The first thing to do is prepare the ingredients: 1 pound fresh beef, try to pick the fresh beef which had just slaughtered. Buy ground beef in place that can be trusted, do not buy it anywhere. In addition to beef, which need to be prepared is half a kilogram of good quality red beans soaked overnight and then boiled. Do not forget the 2 or 3 old coconuts for coconut milk taken.
For the spices are

cayenne pepper 1 ounce (depending sepedas what you want made rendang Padang, some chilli seeds can be discarded).
10 grains of medium size red onion.
5 medium cloves garlic (there are 2 different types of grass jelly and garlic kating, can be selected which are preferred).
Finely chopped galangal, turmeric, ginger, leaves 3 stalks lemongrass, kaffir lime leaves, turmeric leaves, bay leaves, nutmeg, cumin and white, kandis acid, sugar and salt to taste.

Puree onion, garlic, red chilli, galangal, ginger, turmeric, nutmeg, cumin and white.
Heat the butter or cooking oil (preferably olive oil) and enter the spices that have been mashed into the oil if it had already issued a fragrant odor of other ingredients included.
With coconut milk from coconut 2 or 3. Stir the coconut milk that is not broken until the meat is tender.
Once the meat is tender and coconut milk rendang live a little, put beans that have been boiled and drained earlier.
Then stir until the coconut milk thickens, after seasoning dry and brown, rendang padang ready to be served.

Kuliner Ayam Taliwang Pulau Lombok

For fans of chicken, Chicken Taliwang certainly is not foreign anymore. The menu is a favorite food of many people, especially Taliwang Chicken stalls have opened branches everywhere and now exist in almost every area.

Menu pemanja mouth is typical of the island of Lombok. As a typical food, the menu is a precious inheritance that can promote Lombok island itself. If traced, the menu Taliwang chicken came from a village called village Karang Taliwang. Its location in Cakranegara and found by a villager who is now deceased, namely H Murad (alrmarhum) and his wife.

Chicken Taliwang a typical menu for the culinary tourist who like spicy. If you visit Lombok, will not be complete without enjoying this dish. Although in many corners over the country are already available Chicken Taliwang stall, but eating chicken in her native Taliwang of course different.

Taliwang Chicken Recipe is so very special because it is made with a special chicken, chicken is still young and aged 3-5 months. Old chickens by now have meat that is tender and chewy, so that it can provide distinctive flavor when baked. In addition, meat is still young and tender can also make flavors mingle perfectly, so the flavor is still tasteless if we eat the bones.

Because the chicken used is a young chicken, so do not be surprised if the size of the grilled chicken was a bit small. But if the quality were, of course, has no equal. So if you will visit the island of Lombok, you try to visit one of the stalls that sell Taliwang Chicken menu in the city of Mataram. One is the rhythm Taliwang stalls, street Ade Irma Suryani. Once you try, please compare the taste to Chicken Taliwang that exists outside the island of Lombok.

Spicy Salted Fish: Indonesian Cuisine

Indonesia Recipes - Traditional cuisine Indonesia

Spicy Salted Fish
Indonesian cuisine this time we will address a dish that originated from cork that has been marinated fish. You are very easy to get it, can be found in the market-traditional market or supermarket.

The Material - material:
• 250 gr salted fish cork, cut uk 2 cm x 2 cm
• 2 pcs red chilli, thinly sliced ​​oblique
• 4 pcs of red onion, thinly sliced
• 1 pc lemon juice, water course
• 3 sdk husband ate fried

How to cook very simple like how to cook traditional dishes of Indonesia, which is as follows.

• Sprinkle fish with salt cork boiling water, leave to cool, rinsed and drained
• Heat enough oil on medium heat pengorengan
• Enter the salted fish is then fried until cooked.
• Remove and drain.
• Heat the oil the recipe, put the onion and saute until fragrant
• Add the red pepper, stir, stir-fry until wilted
• Reduce the heat, then enter the already fried salted fish and lime juice.
• Stir well, remove and serve.

Indonesian traditional cuisines, diverse and Steady!