Posted by Andi Dwi Waskito
Sunday, June 12, 2011
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
Thursday, June 09, 2011
Ingredients:
- 3 tablespoons oil, for sauteing
- 4 cloves garlic, sliced
- 1 piece of chicken breast, diced small
- 1 piece out of China, small diced
- 4 tablespoons soy sauce
- 3 tablespoons soy sauce
- ¼ tsp sugar
- ½ teaspoon chicken bouillon powder, if desired
- Fried onions for topping
Soup:
- 800 ml chicken broth
- 2 cloves garlic, crushed
- 3 stalks celery, leave intact
- Salt to taste
Directions:
- Heat oil and fry garlic until fragrant and yellow. Enter the chicken meat and tofu. Stir briefly, then cooked until juicy. Give soy sauce, salt, sugar and chicken stock powder. Mix well.
- Cook until browned chicken and tofu and water receded. Remove and sprinkle with fried onions, set aside.
- Mix all sauce ingredients. Cook until boiling. Lift.
Posted by Andi Dwi Waskito
Ingredients:
- 1 sheet of beancurd
- 3 tablespoons cooking oil
- ½ onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 cm ginger, thinly sliced
- 250 grams prawns, peeled
- 50 grams out of China, diced, half-baked fries
- 1 ½ tsp salt
- ½ tsp pepper powder
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 250 ml fish stock
- 75 grams peas
Directions:
- Soak beancurd, then cut into pieces. Set aside.
- Saute onion, garlic and ginger until fragrant.
- Enter the shrimp, stir until it changes color. Add curd and know of China, soy sauce, salt and pepper. Stir avg.
- Pour the broth and cook until boiling. Enter the peas, stir and cook until cooked. Lift.
Posted by Andi Dwi Waskito
Tuesday, May 31, 2011
Ingredients:
- 150 grams of beef cattle has
- 1 tbsp cooking oil
- 2 cloves garlic, finely chopped
- ½ onion, roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons bottled chili sauce
- 1 tsp sugar
- 150 grams of green cabbage, cut into 3 cm
- 50 ml water
- 300 grams white rice
How to Make Cooking Recipes Donburi (Japanese):
- Slice beef thinly and set aside. Saute garlic and onions until fragrant. Add sliced meat piece by piece, stirring frequently, until stiff and discolored.
- Add other seasonings and stir well. Enter the green mustard and water, stirring until wilted, remove from heat. Add the rice into a serving bowl. Add stir meat over it. Serve.
Posted by Andi Dwi Waskito
Monday, May 30, 2011
Ingredients:
- 200 grams prawns, peeled, throw feces
- ¼ teaspoon baking soda
- 100 grams of chicken meat, minced
- 15 quail eggs, boiled, peeled
- 15 sheets of skin dumplings the size of 10 × 10 cm
- 3 tablespoons tapioca flour
- Yarn mattress enough to bind
Seasonings:
- ¼ tsp pepper powder
- ½ tsp sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons egg whites
- ½ teaspoon salt
- 1 tsp sugar
- ¼ tsp flavoring
Sauce Ingredients:
- 3 tablespoons bottled chili sauce
- 5 tbsp tomato sauce
- 3 tablespoons mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons granulated sugar
- ½ teaspoon salt
How to Make Cooking Recipes Ekkado (Japan):
- Mix the shrimp with baking soda, stir, let stand for 10 minutes. Chopped and mixed with seasonings, mix well. Add chicken meat, starch and egg white. Mix well.
- Take 1 sheet of skin dumplings, fill with 2 tablespoons of dough, and put a poached quail egg. Trim the skin out, then tie it with yarn mattress personality. Steam for 20 minutes, remove from heat.
- Fried ekkado already steamed up to yellowish, lift drain. Remove the yarn bond mattress, then serve with sauces.
- Sauce: Mix all sauce ingredients and stir until well blended.
Posted by Andi Dwi Waskito
Sunday, May 29, 2011
Ingredients:
- 500 grams of chicken meat, diced 3 cm
- Pandanus leaves, choose a rather wide
- Cooking oil to taste
Soaking (Blend):
- 8 cloves garlic, finely chopped
- ½ tsp pepper powder
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 100 ml fresh milk
Sauce:
- 2 tablespoons sauce english
- 2 tablespoons soy sauce
- 4 cm ginger, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 3 tablespoons water
- ½ tsp lemon juice
How to Make Recipes:
- Mix all marinade, mix well. Enter the chicken meat and stir well.
- Leave for 1 hour for flavor to infuse. Wrap each piece of chicken with pandan leaves.
- Fry in hot oil until cooked. Remove and drain. Serve with sauce.
- Sauce: Mix all sauce ingredients and cook briefly. Remove and set aside.
Posted by Andi Dwi Waskito
Ingredients:
- 3 tablespoons cooking oil
- 1 leek, cut into 1 cm
- 4 cloves garlic, minced
- 6 fruit cayenne pepper, chopped
- ½ tsp coriander, toasted
- ¼ tsp cumin
- ½ tsp black pepper
- 1 stalk lemongrass, chopped
- 3 lime leaves, discard the bones leaves, chopped
- 500 grams boneless chicken meat, diced 3 cm
- 800 ml coconut milk from 1 coconut
- 4 stems fresh coriander leaves, chopped
- 1 whole lemon, grated skin
- 1 teaspoon salt
- ¼ teaspoon instant broth, if desired
How to Make Recipes:
- Saute onion until wilted. Add marinade and coconut milk. Cook it to boil while stirring occasionally.
- Enter the chicken and coriander leaves. Cook over low heat until the meat cooked. Remove and serve with warm rice.
