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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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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