Posted by Andi Dwi Waskito
Sunday, June 12, 2011
Want to lower cholesterol and high blood? Just try to make this juice every day, in addition to fresh and healthy taste.
Ingredients:
- 200 g pineapple
- 100 g green cabbage
- 50 ml orange syrup
- 1 pc orange juice, take the water
- 250 grams of shaved ice
Complement:
- 50 g pineapple, cut into fan shapes to garnish
Directions:
- Enter all ingredients in a blender and puree until completely smooth.
- Give the pineapple slices on top. Serve immediately.
Posted by Andi Dwi Waskito
Ingredients:
- 125 gr butter
- 175 gr caster sugar
- 2 eggs
- 3 tablespoons cocoa powder dissolved in 50 ml hot water
- 200 gr flour
- 1 / 2 teaspoon baking soda
- 1 / 2 teaspoon baking powder
- White Chocolate Dough:
- 125 g cream cheese
- 1 eggs
- 1 / 2 teaspoon vanilla
- 100 grams white chocolate, team up to melting
- Chocolate spread:
- 125 g cooking chocolate, team up to melting
- 75 ml sour cream
- 75 grams powdered sugar
Directions:
- Beat butter and sugar until sugar is dissolved, put the eggs one at a time, beat until blended.
- Enter the brown powder a is dissolved, stir, and add flour, stirring until blended.
- Prepare a round baking pan center hole diameter of 20 cm. Spread margarine, sprinkle with flour, pour 2 / 3 of chocolate batter, smooth.
- White chocolate batter: Beat cream cheese until soft, put the eggs, beating well blended, then pour the melted white chocolate and stir well.
- Pour remaining chocolate mixture, smooth. Bake in hot oven with a temperature of 180 degrees Celsius for 40 minutes. Remove, let cool.
- Smear of chocolate: mix melted chocolate with sour cream and powdered sugar until smooth.
- Sprinkle chocolate spread over the surface of the cake until blended
- Garnish top with white chocolate melting cake entered in triangle bag. Add garnish of chocolate.
Posted by Andi Dwi Waskito
Saturday, June 11, 2011
Ingredients:
- 75 grams of dried shrimp, soaked hot water until soft, puree
- 450 grams of chicken meat, finely chopped
- 2 tablespoons cornstarch
- 2 eggs
- 2 tsp salt
- 1 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 2 tablespoons fried shallots
- 2 carrots, diced small
- 75 grams oyster mushrooms, water soaked and thinly sliced
- 100 grams glass noodles, soaked hot water, drained, chopped
Soup:
- 1 tablespoon margarine
- 3 cloves garlic, crushed
- 1 ½ cups Chicken Stock
- 1 thumb ginger, crushed
- 2 tsp salt
- 1 teaspoon pepper
Complement:
- Sliced celery
- Tongcai
- Sliced scallions
- Chilli sauce
Directions:
- Mix the dried shrimp that have been mashed with minced chicken. Mix well.
- Add cornstarch, salt, pepper, instant chicken broth and fried onions, carrots, mushrooms and glass noodles. Mix well. Knead until dough can be formed.
- Round the dough, then steamed until cooked. Lift.
- Soup: Heat margarine and fry garlic until fragrant, put in broth. Add ginger, salt and pepper, bring to a boil.
- Serve meatballs with sliced celery, scallions and tongcai, along with chili sauce.
Posted by Andi Dwi Waskito
Ingredients:
- 1 ½ liters of fresh milk
- 2 thumb ginger, roasted, crushed
- 200 ml honey
- 250 grams granulated sugar
- Ice cubes to taste
How to make :
- Boil fresh milk and ginger. Enter your sugar, stir until dissolved. Remove, let cool
- Prepare a glass, ice cubes Enter. Pour milk ginger and serve immediately in a cold state.
Posted by Andi Dwi Waskito
Ingredients:
- 800 grams beef brisket
- 3 tablespoons cooking oil
- 3 cm ginger, crushed
- 3 cm galangal, smashed
- ½ grated coconut, toasted
- 700 ml coconut milk
- 1 pc acid kandis
- 5 pieces of leaf cup, thinly sliced
- 1 sheet of turmeric, finely sliced
- 4 slices lime leaves, thinly sliced
- 200 ml thick coconut milk
Blend:
- 9 red onions
- 5 cloves garlic
- 1 tsp cumin
- 1 tablespoon toasted coriander
- 1 teaspoon fennel
- 20 grams red chili
- 3 cm turmeric
- Seasonings to taste, if desired
- Salt to taste
Directions:
- Cut the brisket meat, set aside. Stir-fry ground ingredients, add ginger and galangal until fragrant.
- Enter the grated coconut, coconut liquid, beef brisket, kandis acid, mangkokan leaves, turmeric leaves and lime leaves. Mix well.
- Add thick coconut milk and cook until sauce thickens. Lift.
