RECIPES SOTO UDANG MEDAN

SOTO UDANG MEDAN

Soto Udang appears in the same using in Medan, North Sumatra. Originally, the Soto sellers made it from beef. Unfortunately, not everyone eats soto from beef. Not because of dislike, but not allowed for the religion of Hinduism and Buddhism. Therefore, the Lantar was thought by the sellers of Soto to make Soto Ayam. Because Medan people include creative in creating food, gradually made soto from shrimp.

Basically Soto Udang is almost the same as Soto Ayam. The same bumbunya and put on coconut milk. Although its name is Soto Udang, there is still chicken also in it. The uniqueness, if chicken Soto usually boiled after the boil, the chicken meat is directly served or fried, in this Soto prawn, the meat of the chicken after braised then Diakar.

The taste of Soto Udang is very savory because the soup is a blend of chicken broth, shrimp, and coconut milk. Although savory, it is not too heavy because it does not use too many spices. The aroma is also distinctive, vaguely smelled and tasted the scent of chickens. The staff are very nice and tasty.

Ingredients:

• 1/2 chicken tails, cut into pieces
• 1/2 tablespoons salt
• 1/4 teaspoons pepper powder
• 500 milliliter Water
• 400 grams of fresh shrimp, peeled
• 1 Salam leaves
• 1 stalk lemongrass, taken whiteness then spread
• 2 pieces of orange leaves, discarded bones
• 500 milliliter coconut milk from one grain
• 2 teaspoons salt
• 1/4 teaspoons pepper powder
• 1/2 teaspoons granulated sugar
• 1 stalk scallion, cut into
• 2 tablespoons oil for sautning

DELICATE SPICES:

• 6 shallots
• 3 cloves garlic
• 1/2 teaspoon coriander
• 2 centimetres of turmeric, burned
• 1 centimeter Ginger
• 1 centimeter galangal

HOW TO MAKE:

• Boil chicken, salt, pepper powder, and water until cooked. Measure the heat and add water to 500 milliliters.
• Remove the chicken and bake until cooked. Suwir-suwir flesh. Set aside.
• Heat oil. Stir fry delicate herbs, laurel leaves, lemongrass, and orange leaves until fragrant. Add the shrimp and stir until it changes color.
• Add chicken broth, coconut milk, salt, pepper powder, and granulated sugar. Cook until boiling.
• Add the shredded chicken and cook until cooked. Put the scallion, stir well, then lift.

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Sekoteng Drink Recipe

Sekoteng is a warm drink made from ginger, lemongrass, cinnamon, pandan leaves, and sugar. From the composition of the quarry, Sekoteng similar to ginger Wedang, only the Sekoteng served using a bowl because the Sekoteng served with other additives, namely: kolang-kaling Tawar, fresh bread that is cut into small dice, nuts The peeled land is already in the roasted until cooked, as well as the Chinese girlfriend or pearls.

If the taste is less sweet, usually the Sekoteng also coupled with a little white sweetened condensed milk. Besides giving a warm and fresh effect to the body, the Sekoteng able to relieve the wind and relieve flatulence. This culinary of Jakarta is still relatively many found

Here's the ingredients and how to make it:

Ingredients:

• 50 grams of granulated sugar
• 50 grams of palm sugar, comb
• 50 grams of red ginger, spread
• 2 pandan leaves
• 4 cloves Grains
• 3 cm cinnamon
• Water to taste

Stuffing Material:

• 2 pieces of fresh bread, cut into pieces
• 30 grams of peanuts, roasted
• 30 grams of green beans, boiled
• 30 grams of kolang-kaling, boiled
• 50 gram Chinese girlfriend, boiled
• Sweet condensed milk to taste

How to make it:

1. Boil water with sugar, ginger, pandan leaves, fennel, and cinnamon until boiling. If you have, remove and strain.
2. Put in a small bowl of existing Chinese girlfriends, kolang-kaling, green beans, peanuts, and fresh bread.
3. It was hot.

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Recipe Traditional Padang Sauce Octopus

Recipe Traditional Padang Sauce Octopus 

Everyone may already be familiar with sea animals on this one. Although sometimes there are still difficulties to distinguish between octopus and squid, but lately octopus has been quite popular as a food menu. Including in Indonesia. With a variety of processed menus, octopus can provide a sensation of eating that is quite unique. You can cook yourself with the desert sauce octopus menu. The sauce is so delicious mixed with traditional spices, which soak into the octopus, so it will make you addicted.

Here's the recipe

Ingredients :

• 200 gr Prima Star cut-cooked octopus, cut into medium size
• 1 medium lime
• 2 lemongrass items, geprek
• 1/2 segment ginger, geprek
• 1 medium onion, thinly sliced
• 1/2 tablespoon cornflour flour, dissolve with water
• 1 green onion for garnish
• 250 ml of water
• 2 pieces of orange leaf

Ground spices:

• 10 cayenne peppers
• 6 cloves of garlic
• 8 cloves of shallot
• 5 red chilies
• 1 large red tomato

Additional Spices:

• 3 tablespoons of chili sauce
• 3 tablespoons oyster sauce
• Salt to taste
• Just enough sugar

How to cook:

1. Coat the octopus with medium size using lime juice. Add salt, knead until evenly mixed then let stand for 10 minutes.
2. Blend all ingredients using a food processor until smooth.
3. Fried octopus briefly then drain.
4. Saute ground spices with enough oil.
5. Add ginger, lemongrass, orange leaves and onion. Saute for a few moments until slightly withered.
6. Add water. Then add the oyster sauce and chili sauce as well. Stir until the water boils enough.
7. Add the dissolved cornstarch. Stir again until the sauce thickens.
8. Add the octopus and saute again.
9. Add salt and sugar to taste according to taste.
10. Add a sprinkling of leeks on top of the octopus sauce that has been cooked.
11. Padang octopus sauce is ready to be served.

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Simple Potato Widges Recipe

Potato Widges

Potato wedges is one kind of processed potato that is almost similar to fries. Although it is similar to fries, potato wedges have a characteristic that is wider in size and more dense on each piece.

If you are a fan of fries but are bored because you want to eat potatoes with different recipes then you can try this potato wedges recipe. How to make it easy to make and this potato wedges recipe is also healthy.

Ingredients:

2 large potatoes

3 tablespoons cornstarch

2 tablespoons olive oil

1/2 teaspoon ground pepper

1 teaspoon of dried celery powder

Salt to taste

Chili powder to taste

Chicken broth to taste

How to cook:

1. Wash the potatoes thoroughly. Keep the remnants of the soil stuck to the skin of the potato really clean.
2. Dry the potatoes and then cut the potatoes in lengthwise pattern into 6 or 8 parts per fruit.
3. Prepare enough salt water and ice.
4. Soak the chopped potatoes in ice water for about 20 minutes. So that the potatoes become more crispy and taste delicious.
5. Boil water then add the potatoes that have been soaked with ice water and salt. Cook until cooked and tender for about 10 minutes then drain.
6. Prepare a container that has been given olive oil then put the potatoes in the container.
7. Prepare a different container. Mix cornstarch with pepper, celery powder, chili powder and broth powder. Stir until evenly mixed.
8. Mix the potatoes in the flour mixture then spread it evenly. Make sure the entire surface of the potato has been dusted with the dough.
9. Prepare a grill or frying pan.
10. Cook potatoes by baking or frying as desired. Cook until the potatoes are golden.
11. Potatoes are ready to be served.
12. Add chili sauce or mayonnaise as desired.

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Grilled Colo-colo Fish From Ambon

Grilled Colo-colo Fish From Ambon

As the name suggests, this grilled fish uses colo sambal in its presentation. The fresh chili sauce is indeed not only Ambonese. Some other regions, such as Papua and Manado, also recognize this tomato, shallot, and chili based sauce.

The point is, colo sambal is a creation that is quite free to interpret, as long as the basic ingredients contain tomatoes, shallots, cayenne pepper, basil, and lime. It is the size and quantity of the ingredients that makes the variety of chili sauce. Some are more typical of acid, some are prominent spicy, some are more salty.

Sambal colo is best used as a condiment of grilled fish. The choice of fish is varied, ranging from tuna, pomfret, to cakes. Not surprisingly, this meal is a favorite of many people who visit Ambon.

Ingredients :

• Grilled Fish as needed
• 12 Coarsely sliced red or green chili
• 4 Tomatoes cut into small squares
• 8 cloves Shallots are sliced roughly
• Liquid butter or cooking oil to taste
• 2 tablespoons of lime juice
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 2 tablespoons soy sauce
• 50 ml of water

How to cook grilled fish Colo Colo Ambon :

1. Mix the chillies, tomatoes, shallots, sugar, oil and salt while stirring until blended.
2. If it is mixed evenly, give water and lime juice and stir again until evenly distributed. If you wish , you'll add 2 tablespoons of sweet soy . Adjust to your taste and your family.
3. Serve colo-colo sauce with white rice and also grilled fish that is still warm. Do not forget to add raw vegetables such as eggplant, lettuce, long beans and basil to make it look more appetizing.

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