Recipe Tofu Walik (tahu walik)typical Banyuwangi

Tahu Walik typical Banyuwangi

Tofu Fruit Dove is a special snack that is popular in Banyuwangi, East Java, Indonesia. This snack has a crispy flavor but feels soft for it.
Fruit Dove Tofu has a wide range of contents, such as the contents of chickens, vegetables, fish, beef or also can be in combination because it tastes each.

In addition to the following information is the nutritional value 1 tofu Walik:

• Energy: 134 calories
• Fat: 6.64 Gram
• Carbohydrate: 8.65 Gram
• Protein: 10.25 Gram

Here are the materials and how they manufacture:

Ingredients:

• 350 gr/25 fruit tofu Sumedang.
• 250 gr chopped chicken meat.
• 100 gr/7 tbsp tapioca flour.
• 50 gr/5 tbsp wheat flour.
• 2 stems of scallion.
• 100 ml/0.5 glass Mineral water.

Note: If in your country there is no tofu sumedang, you can use tofu that has a cavity in it. Because all tofu with cavities have thin skin

Delicate herbs:

• 2 cloves garlic.
• 1 teaspoon salt.
• 1 teaspoon powder broth.
• 1 teaspoon pepper.

If you make too many dough, the dough can be stored in the freezer and can last 1 week. So it's not wasted.

sauce:

for the sauce you can make according to your wishes because the sauce here is only as an additional not as a staple for recipes. You can use fresh chili sauce or chili.

how to cook tofu behind:

• Prepare a knife, then cut off a little "tofu" fringe, then reversed. Make it so that the white part is outside, while the chocolate section is inside.
• Now slice thinly-thin "scallion", then set aside. Continue using the hoist or can blender, then puree "all ingredients-B", set aside first.
• Set up a container and then input "all ingredients-A" except to know, then add "fine seasoning". Continue stirring evenly, use a spoon of rice for easy.
• Then take the reversed "know", then input the "stuffing dough" approximately 1 ~ 2 tablespoons. Do until it knows and the stuffing dough is exhausted.
• Prepare a frying pan, then simmer cooking oil. After hot fry "tofu Walik" until golden or about 3 ~ 5 minutes. Done, can be presented!

That is how to cook a specialty of the chrysanthemum river. If you are a vegitarian you can know how to grill vegetables.

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Fish Taco

Fish Taco

Fish Taco is one of the healthy food that has a variety of vegetables in it.  The staple ingredients of fresh fish, and some fruits and vegetables. Fish tacos, delicious dishes on the Baja Peninsula, and summer flavours. They are easy to make, actually no more complicated than hamburgers or messy pancakes, and they are much more flavorful. Fried with chunks and served on top of a warm corn tortilla with simple salsa, a pinch of fresh cabbage, plenty of lime and creamy sauces that you might want to mash with some chopped chipotle, this fish taco can turn a cold night into the summer of blue birds, bringing you from the cold into moisture and happiness.

Ingredients:

• 250 gr Snapper fillet, cut into pieces
• 4 LBR Tortilla
• 2 tomatoes, diced
• 1 avocado, diced
• 1 onion, sliced lengthwise
• 2 tbsp olive oil
• 1 tbsp lemon water
• 1/2 tsp salt
• 1/4 tsp ground pepper powder
• Coriander leaves to taste, chopped
• 1 clove garlic, chopped
• Toppings to taste

How to make:

1. Combine slices of tomatoes and avocado with 1 tablespoon of sliced coriander leaves.
2. Add salt and pepper then stir until blended. Set aside in a bowl.
3. Prepare different containers then insert slices of garlic, olive oil as well as residual coriander leaves.
4. Sauteed onions briefly then mix with garlic.
5. Add lemon juice and chunks of fish. Stir until well blended fish moss seasoning.
6. Preheat the oven with a temperature of 180 degrees Celsius. Give the sheet a paper on baking pan.
7. Bake the tortilla until cooked.
8. Fry fish until cooked.
9. Place the pieces of fish and slices of tomatoes and avocado over the cooked tortilla.
10. To enrich the flavor, add sour cream, grated cheese or other toppings to taste.

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Jackfruit Curry Recipe, West Sumatra

Jackfruit Curry, West Sumatra

Jackfruit curry is one of the recipes of Padang cuisine that is always presented in any Padang restaurant. It feels like not eating Padang cuisine is not right if you have not eaten this famous famous delicious jackfruit curry. When the price of meat and chicken is quite expensive, making jackfruit curry can be a good alternative. It also feels no less tasty and can certainly save more budget.

If you are a fan of typical dishes of West Sumatra, read our other recipes: Padang Balado Chicken Recipe, Green Padang Sauce, Sate Padang Recipe and Padang Curry Recipe. I think the menu of dishes was enough to make our appetite increase. Therefore, let's practice the recipe this time. The combination of young jackfruit and long beans turns out to be a serving of gule that is no less tasty than those made from meat.

Ingredients:

• 500 grams of young jackfruit, cut into small pieces according to taste
• 1 liter of water
• 15 long bean sprouts, cut into pieces
• 7 green chilies, sliced chopped
• 2 lemongrass stems, bruised
• 2 bay leaves
• 2 cm galangal, bruised
• 1.5 liters of coconut milk
• salt and sugar to taste
• 3 tablespoons of vegetable oil

Smooth material:

• 1 teaspoon coriander
• 10 curly red chilies
• 7 red onions
• 3 cloves of garlic
• 2 cm turmeric
• 2 cm ginger

How to make jackfruit curry Padang:

1. Prepare a pan filled with water. Light a fire. Boil young jackfruit until cooked. Remove and drain.
2. Heat oil, saute ground spices, add lemon grass, bay leaves, and galangal until fragrant.
3. Add jackfruit, long beans, and green chili, stir until evenly distributed. Pour coconut milk, give salt, and sugar, cook until cooked. Lift and serve Padang Jackfruit Curry when it's warm.

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MIE TITI SPECIAL SULAWESI SOUTH

Mie TITI 

This typical Makassar dish is similar to the ifumie that we usually encounter. It's just that the noodles used are very typical, which is small and straight like a stick. The marinade is very simple, just enough garlic. Other supplementary ingredients are adjusted to taste, such as shrimp, chicken, eggs, or meatballs.

MIE Titi has become a typical culinary dish in Makassar. But, you know, the cooking of dry noodles that is grilled and has thick gravy sauce, apparently not the name of the noodle, like soup noodles, meatball noodles, or fried noodles.

For the Chinese citizens of Makassar in the 1950s, especially in the Chinatown area, Angko Tjao, was a typical noodle seller. At that time, the surrounding residents called it, omelette or fried noodles with a little oil, then pressed the pan until flattened to resemble an omelette.

Ingredients: 

• 3 handfuls of wet noodles, pour hot water and drain
• 2 chicken breasts, diced
• 5 meatballs, cut into pieces
• 10 shrimps
• 2 eggs, shake loose
• 3 tie green mustard greens, cut into wedges
• 5 cloves of garlic, puree
• 3 tablespoons cornstarch, dissolve with a little water
• 1/2 teaspoon salt
• 1/4 tsp flavoring (optional)
• 300 ml of water
• Right amount of oil

How to make: 

• Heat a lot of oil. Fried noodles until they turn brown. Remove and drain. Set aside.
• Boil chicken breast until half cooked. Remove and drain. After chilling, cut the chicken into cubes. Set aside.
• Heat 2 tablespoons of oil. Saute garlic until fragrant.
• Add chicken, meatballs, shrimp and water. Stir and cook until boiling.
• Add the mustard greens and whisk the eggs. Stir well.
• Season with salt and flavoring. Mix well and simmer again. Correction of taste.
• Pour the cornstarch solution. Stir quickly until the sauce bursts. Turn off the heat.
• Arrange the dried noodles on a serving plate. Pour with gravy.
• Ready to be served.

Tips: 

Wet noodles can be replaced with small-sized dry noodles such as sticks.

The thickness of the sauce can be adjusted according to taste. If it is too thick, water can be added. If less viscous, cornstarch solution can be added.

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HOW TO COOKING PEMPEK PALEMBANG

PEMPEK PALEMBANG

INGREDIENTS:

• 600 gr of belida fish, cork fish or fresh mackerel (featherback fish, common snakehead fish or narrow-barred spanish mackerel)
• 50 ml of ice water
• 100 gr wheat flour
• 175 gr of good quality tapioca flour, also known as sago tani flour
• 1 teaspoon chicken-flavored broth powder (if desired)
• 2 tsp

Ingredient Sauce:

• 300 gr palm sugar or coconut sugar, comb
• 50 gr tamarind
• 1 tablespoon vinegar
• 750 ml of water
• 5 cloves of garlic, mash with the skin (don't remove the skin)
• 2 tablespoons of dried shrimp / shrimp, puree (soak in hot water for 20 minutes so that it is easily mashed)
• 15 green cayenne pepper, puree (do not throw the stems)
• 1 tbsp tongcai, finely chopped (replace with chives or chives if none)
• 1 teaspoon salt

SPECIAL NOTES:

For those of you who live in the LN where the three types of fish above are difficult to obtain, please replace with other fish whose meat is soft-textured / not fibrous and does not contain a lot of fat, for example: machete-machete / wolf herring, cod / cod fish / Kabeljau or tilapia / tilapia. Avoid the use of catfish or catfish because they contain lots of fat.

If forced, basically all types of fish can be made Pempek, but sea fish smells more fishy but tastes not inferior to freshwater fish. I've even tried Pempek with salmon. Salmon, which lives in two waters, in my opinion, tastes very good as long as you don't mind the smell ;-)

IMPORTANT TIPS:

• Buy fish directly from a fresh fish counter if you buy it at the supermarket. Never use fish or fish fillets from packages that have been frozen. Even if you defrost completely, frozen fish won't produce homogeneous fish meat porridge.
• The addition of ice water to fish porridge increases the elasticity, but the flesh of the fish that has absorbed the ice from the freezing process produces stringy or even grained fish porridge after being ground. This porridge can not be mixed evenly when kneaded and its shape becomes abysmally after boiling. Do not believe??!! Please prove it yourself ;-)
• Don't stir or knead the dough for too long so the mixture doesn't get hot and harden quickly.
• It is better to coat your hands with a little oil than with the help of flour when forming Pempek so that the dough does not absorb too much flour so that Pempek gets harder.

Cut fish meat into smaller pieces, puree with a sieve / meat, blended or mashed with a food processor.

Mix the fish porridge with ice water and salt, stir until it is sticky.

(If you use a blender, add pieces of fish meat and add 50 ml of ice water, blend until smooth).

Add flour and sago flour / tapioca, continue to knead until the dough does not stick to the hand.

Test the taste of Pempek first before you form and boil it all. The trick is take a little dough, round like meatballs, boil until floating. Taste whether the taste is right. If necessary add salt and stir the mixture again until you find the right flavor.

(This step is necessary because if Pempek is not salty or tasteless after boiling, Pempek cannot be repaired again).

Shape the dough according to your taste, for example irregular shape aka Pempek Cetotan, spherical flat (Pempek Dadar) or cylindrical shape (Pempek Lenjer).

Add the mixture in boiling water, cook until cooked and float to the surface of the water. Drain well.

Soup Cuko:

• Puree garlic, ebi, cayenne pepper and salt. Set aside
• Boil sugar , tamarind, water and vinegar, remove and strain.
• Add subtle ingredients, bring to a boil again.
• Enter the tongcai and remove from the heat.
• Serving method:
• Pempek fry until dry and brown in color.
• Fried pempek slices and place in a serving bowl.
• Add yellow noodles and boiled glass noodles if you like.
• Flush with cuko sauce.
• Sprinkle with chopped cucumbers. Serve immediately.

NOTE:

• Cuko sauce will be more delicious if it is made the day before, keep it in the refrigerator and stay overnight.
• Pempek boiled can also be eaten immediately without frying it first.
• To make Pempek Telok Kecik (Pempek filled with beaten eggs), reduce the amount of meat to 500 grams, remove ice water and replace it with 100-150 ml coconut milk.
• You can also put the dough in tofu and then fry until cooked without boiling first, called Pempek Dos. Please be creative with your Pempek mixture.

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Chicken Betutu Traditional Food Bali island

Chicken Betutu Traditional Bali Island

The first time I tasted this food when I was drooping to Bali with friends, when I tried it the first time I felt this chicken was very tasty, and I began to be curious about this cooking recipe. I started to find out the recipe and how to cook it to the people of Bali directly. This is the recipe and method of cooking that I got, I have tried it myself with a few changes to satisfy my tongue.

  

Ingredients 

• 1 chicken
• lemongrass 2 sticks (take the white area and thinly sliced)
• 2 greetings
• banana leaves to taste (used for wrapping)
• sufficient cooking oil (for sauteing seasonings)
• ground spices
• 17 chilies (if not to taste)
• 1 segment of ginger
• 1 turmeric segment
• lemongrass 2 sticks take the white part
• 7 cloves of shallot
• 6 cloves of garlic
• 1 teaspoon coriander powder
• 4 candlenuts
• grated orange leaves 4 sheets (grated)
• 1/2 teaspoon pepper
• salt to taste

Step for Cooking 

• Wash the chicken, then blend all the spices

• Stir-fry the spices until fragrant

• Once fragrant, put the chicken until evenly distributed all the ingredients and then turn off the stove

• After that, add the sliced lemongrass and bay leaf and wrap it in banana leaves

• Steam the chicken for 30 minutes

• Finally, roast the chicken in the oven at 185 degrees celsius for 20 minutes or until cooked.

• Balinese typical betutu chicken is ready to be enjoyed.

• good luck

That's the recipe I got from the local Balinese community with a few changes to match my tongue. If you think it's less spicy or even too spicy you can increase or decrease the amount of chili in the recipe to suit your taste.

~Greetings kitchen~

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HOW TO COOK MEAT RENDANG

Minang-rendang recipe

Rendang іѕ оnе оf thе original Minangkabau recipes thаt hаvе begun tо bе popular іn Europe. People hеrе call іt "Rendang, Indonesian Curry ". Sоmеtіmеѕ I wоndеr Kok саn bе called curry whеn thе marinade fаr frоm thе typical bumbu2 curry ie: cardamom, clove, cinnamon, coriander аnd cumin. But аlrеаdу wrong misguided іf уоu wаnt tо bе corrected. Ngomong2 fіrѕt I learned tо mаkе а rendang mуѕеlf аrоund thе year ' 93, taught thе ѕаmе Filma, friend аnd fоrmеr time co-worker іѕ ѕtіll  іn оnе оf thе MNC іn Batam. I саmе frоm Java initially time invited tо shop tо buy grated coconut market аbоut 2 kg fоr 1 kg оf meat. It іѕ а wоndеr thаt thе time tо squeeze thе wау tо wear clean napkins cloth. Filma ѕаіd thаt аll coconut milk іѕ out. Thе wау thе coconut іѕ рlасеd іn thе middle оf thе cloth, napkins wе roll lіkе а lontong make, thеn еасh оf uѕ hold оnе еnd оf оur napkins аnd hold thе cloth twisted napkins untіl sweating. A priceless experience thаt I nеvеr forget.

Thе key tо mаkе Rendang оnlу one: PATIENTLY mаkе Rendang dо eat time, аt lеаѕt 2.5 hours аѕ I mаdе this. Aссоrdіng tо ѕоmе sources оf Minang people еvеn tаkе аbоut 4 hours. If аѕ long аѕ іt wаѕ frankly I wаѕ nоt able. Onе mоrе thіng I knоw frоm thе Minang аnd Malay people, іf thеу cook nеvеr uѕе sugar сеrtаіnlу аlѕо apply tо mаkе rendang. Trus seasoning ѕhоuld bе grinded аll including ginger аnd galangal nоt оnlу Digeprek. Thе nаmе оf thе Duman іѕ nоt rendang. O Yеѕ аѕ аn additional note, іn thіѕ recipe I dо nоt wear turmeric leaves аnd kandis acid, bесаuѕе bоth ingredients аrе nоt аvаіlаblе іn thе place оf mу stay now.


Ingredients:
1 kg оf ground beef оr thigh, cut tо taste
2 pieces lemongrass, Geprek, cut іntо 2 parts
1 turmeric leaf (if any)
1 piece оf acid (replace wіth 1 tamarind іf nоt present)
5 pieces оf kaffir lime orange leaf
2 liters thick coconut milk
Salt tо taste

Delicate herbs:
250 GR red chili, seeded
10 pieces/100 gr shallots
5 cloves/15 gr garlic
25 gr fresh galangal, peeled
25 gr ginger, peeled


Hоw tо make: 

• Chop аll ingredients finely seasoning thеn blender untіl smooth. 
• If nесеѕѕаrу add аbоut 50 ml оf coconut milk tо facilitate thе destruction process.
• Mix thе meat wіth а mashed seasoning, put іn а large size wok (4 liter minimum capacity). 
• Pour thе coconut milk, add lemongrass, kandis acid, lime leaves аnd turmeric leaves. 
• Cook wіth flames bеtwееn medium аnd large untіl thе coconut milk іѕ boiling. (Approx. 0.5 hours)
• Reduce heat tо medium position, cook fоr 1.5 hours untіl thе oil exits. Stir. Trу it, add salt tо taste. (Note: Here's whаt уоu саn eat wіth а thick gravy, thе nаmе Kalio). 
• Reduce fire, cook whіlе continuing tо stir untіl coconut milk dries аnd oil іѕ absorbed bу thе flesh. (Approx. 0.5 hours) 
• Hot Serve wіth rice, Gulai Daun Singkong аnd Sambal Lado Mudo оr eggplant Balado. 

 Additional Tips: 

• If уоu lіkе Rendang blackish, add а grated coconut thаt hаѕ bееn grinded finely ground аnd оut thе oil. 
•  If I prefer nоt tо bе tоо dry, саn bе eaten ѕаmе аѕ hot rice whіlе tempted thе sauce.

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Recipe for Jambi Patin Fish Curry

Recipe for Jambi Patin Fish Curry

Jambi is a province in Sumatra, Indonesia. Jambi has a river called Batanghari and an Aur Duri bridge. Jambi as the center of city government as well as the center of social, economic, cultural, reflects the spirit of the community as ambassadors of unity both individuals, families, and groups as well as a wider institutional.

Well don't need to linger, I'll just share Recipe for Jambi Patin Fish Curry

ingredients:

• 1kg of catfish, Cut into pieces
• 2 bay leaves
• 2 lemongrass stems, take the white crushed
• 200 ml thick coconut milk
• 1/2 liter of coconut milk ecer
• 1.5 teaspoons of salt
• 1 teaspoon granulated sugar
• 3 tablespoons of oil

 Softened seasoning :

• 8 cloves of shallot
• 4 candlenuts, roasted
• 3 turmeric, burned
• 5 cloves of garlic
• 1/2 teaspoon pepper
• 2 cm ginger

 How to Cook Jambi Patin Fish Curry:

• Brush the catfish for 1/2 teaspoon salt and 1/2 teaspoon lime juice and let it sit for 10 minutes,

• Saute ground spices with lemongrass and bay leaves until the fragrance smells.

• Pour coconut milk, sugar, and salt and cook until boiling.

• Add the catfish and cook until cooked.

• Pour thick coconut milk, cook until boiling.

• Jambi Patin Fish Curry is ready to be served.

that's the Recipe for Jambi Patin Fish Curry recipe that I tried to cook and it tastes delicious. with fresh fresh catfish and thick coconut milk

~Greetings kitchen~

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ACEH FRIED NOODLES

ACEH FRIED NOODLES

Aceh noodles are traditional noodle preparations from the city of the foyer of Mecca. Acehnese noodles have a very appetizing taste with a spicy taste that also comes from curry sauce which also feels very tasty. Sprinkles of fried shallots, chips and other ingredients as if increasingly adding flavor to the processed noodles on this one.

INGREDIENTS

• 500 gr wet noodles
• 150 gr fresh shrimp that have been peeled and peeled
• 150 gr of meat (beef / goat) that has been boiled before and then sliced ​​small
• 1 tomato, cut into long triangular shapes
• 5 cloves thinly sliced ​​shallots
• 4 thinly sliced ​​garlic cloves
• 100 gr finely sliced ​​white cabbage
• 100 gr fresh bean sprouts that have been removed a little at the end (tail)
• 25 gr finely chopped scallions
• 10 gr finely sliced ​​celery leaves
• 600 ml of beef broth
• 2 tablespoons soy sauce
• 2 tablespoons soy sauce
• 4 tablespoons cooking oil

MATERIAL FOR SMOOTH SPOT

• 7 chilies ½ ginger segment
• 3 candlenuts ½ cm turmeric
• 1 tablespoon ground pepper
• 5 cloves of garlic ¼ teaspoon cumin ¼ teaspoon coriander
• 3 cardamom grains
• 3 aniseed (anis)

ACEH ORIGINAL PROSPEROUS FRIENDLY COOKING, AND TAKE A FAVORITE SPECIAL FAMILY.

• Prepare a frying pan and also oil then heat it on the stove.
• Add the sliced ​​shallots and sliced ​​garlic to the hot skillet and saute briefly.
• Put the seasoning that has been mashed into it, then stir-fry again until it is evenly distributed and smells good from your cooking.
• Prepare shrimp skin that has been peeled, then enter in your stir fry, and stir until evenly mixed with herbs.
• Add the broth that you have prepared slowly into the dish.
• Add cabbage, celery and salt to taste your seasoning cooking later. Cook until the broth is shrunk and not too much.
• Add tomatoes and sprouts into your cooking together with sweet soy sauce and soy sauce that were prepared beforehand.

HOW TO MAKE MIE ACEH

• Prepare a large enough container with enough hot water.
• Put hot water into the container along with the prepared wet noodles.
• Wait until the wet noodles are cooked enough, then remove and drain.

HOW TO SERVE MIE ACEH

• Prepare your serving dish or bowl.
• Place the finished boiled noodles on top of a serving plate, then pour the broth seasoning on top of your noodles.
• Mix the spices and noodles until they are evenly distributed and mixed well. Arrange the chips and pickles as a sweetener and complement for the Aceh Noodle you make.
• Serve while warm.

~Greetings kitchen~

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Aceh Noodle Soup

For those of you who are noodle enthusiasts in Indonesia, at least you have heard or even tried a traditional process called Mie Aceh. Aceh Noodle itself is a processed which has the main ingredients of noodles and has quite a strong historical bond with the history of Aceh itself. However, if you look further, this dish is actually one of the results of a mixture of many cultures that stop in the city nicknamed the Veranda of Mecca. as we know that Aceh has become an entry point for the entry of various cultures in the past because of its position as an important port city.

INGREDIENTS

• 500 gr yellow noodles (wet noodles)
• 1 crab ¼ kg shrimp
• 750 ml of broth
• 150 gr diced beef
• 4 cloves of garlic, thinly sliced
• 4 cloves shallot, thinly sliced
• 1 tomato, cut into pieces
• 1 stalk, thinly sliced
• 50 gr with the tip cleaned
• 50 gr cabbage, thinly sliced
• 1 tablespoon soy sauce
• 1 sheet bay leaf Oil / butter sufficient for sauteing

GROUND SPICES:

• 6 cloves of shallot
• 5 cloves of garlic
• 2 large red chilies, remove the seeds
• 1 cardamom grain
• 1 turmeric raus which was previously burned
• ¼ teaspoon cumin
• ½ teaspoon pepper Salt to taste

COMPLETE: 

• Pickled cucumber 
• Fried onion Emping

RECIPES AND HOW TO MAKE MIE ACEH AFTER FAMILY FAVORITE FAMILY HOW TO MAKE A MIE ACEH KUAH:

• Blend the seasoning ingredients that you have prepared beforehand.
• Prepare a frying pan then add margarine / butter.
• Put the onion, garlic, and spices into the pan and then saute until fragrant.
•  Add the diced beef into the stir-fry then stir with the other ingredients, cook until the meat looks discolored.
• Add crab and shrimp, and add the stock slowly into your cooking.
• don't forget to add celery / leeks, salt, bay leaves and pepper powder. Continue cooking until the water has shrunk and the crab meat and shrimp are cooking.
• Reduce the heat when the flesh is soft and the shrimp feels soft.
• Add sliced ​​cabbage, tomatoes and bean sprouts.
• Add noodles and sweet soy sauce to your stir.
• Stir until all ingredients are well blended and cooked.

HOW TO PRESENT ACEH TO THE MIE:

• Prepare a bowl or serving plate.
• Add the noodles and sauce from the results of your cooking on the serving plate.
• Sprinkle fried onions and cucumber pickles.
• For those of you who like chips can add them.
• Serve while warm.

~Greetings kitchen~

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Kalio beef liver is a typical Padang

Kalio beef liver is a typical Padang dish with a very good taste. The liver is cooked using coconut milk to obtain a thick brown colored coconut milk broth, therefore some call this dish as curry liver. Whatever you call it clearly feels good

Ingredients :

• 2 pieces of turmeric leaves, cut into pieces
• 4 pieces of orange leaf
• 2 lemongrass stems, bruised
• 2 tablespoons of ground red chili
• 1000 gr beef liver without veins, steamed, cut into pieces
• 750 ml thin coconut milk
• 400 ml thin coconut milk
• Vegetable oil

Smooth Material:

• 10 red onions
• 4 cloves garlic
• 5 candlenuts
• 1 tablespoon of coriander
• 1 teaspoon of cumin
• 2 centimeters turmeric meters
• 2 centimeters meters galangal
• Salt to taste

How to make kalio liver:

• Prepare a frying pan. Give 4 tablespoons of cooking oil, light the fire and saute the spices, turmeric leaves, orange leaves, and lemongrass until fragrant. Add the ground chili, while stirring until it boils.
• Add beef liver, while stirring evenly. Give thin coconut milk, stir and continue cooking until the beef liver is cooked and the coconut milk is almost gone.
• Pour thick coconut milk while stirring slowly until the oily coconut milk.
• Lift then serve

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My Recipes Japanese Style Tuna Noodle Salad

This is a simple udon salad that I took from the chef and businessman Bart van Olphen, who elevated the canned tuna to the height of delicacy. Van Olphen Dress up the noodles with what he calls Wafu's sauce, which is roughly translated as Japanese style: sweet salty sauce from soybeans, vegetable oil , mirin and rice vinegar. I add a bit of sweet miso to the texture and flavor, and add to the amount of seaweed in the salad too. Decorate with sesame seeds or furikake, a mixture of Japanese herbs, and you have a superior tuna casserole. Should be served hot cold.

INGREDIENTS

FOR THE SALAD:

• ¼ cup cut dried wakame seaweed
• 8 ounces dried udon noodles
• 1 to 2 tablespoons furikake or sesame seeds
• 10 to 12 ounces tuna in oil, drained
• 2 scallions, trimmed and thinly sliced

FOR THE DRESSING:

• 2 tablespoons sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 teaspoon sweet miso

Preparation :

1. Simmer the large pot of water, and set the wakame in a small bowl. After boiling water, spoon or simply pour wakame to cover it with 2 inches; Let Wakame soak for 10 minutes. Move the wakame to the sieve to dry and cool; Set aside.
2. While wakame soak, cook noodles according to the package instruction.
3. Meanwhile, prepare the sauce: in a glass or measuring bowl, shake to combine sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; Set aside.
4. In a small skillet, bake a little sesame seed, if using, with medium-small heat until fragrant; Set aside.
5. Drain noodles that have been cooked in a sieve, then move to a large, shallow food bowl. Add wakame and about 3/4 of the sauce, and mix well. For noodles between 4 bowls. Add each piece with tuna, drizzle with the remaining sauce, then sprinkle with scallion and furikake or sesame seed. Serve hot, cold, or anywhere in between.

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