The Ultimate Cooking Recipes Cuisine

Grilled Chicken Recipe ( Ayam Panggang Sulawesi)

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Ayam Panggang Sulawesi or grilled chicken coconut milk recipe is popular food menu from Sulawesi, Indonesia. Want to have a taste of ayam bakar Sulawesi ?, want to know how to prepare grilled chicken Sulawesi Indonesia. Here are the grilled chicken Sulawesi recipe, ingredients, and directions how to prepare it, have a try, and here they are:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWpVeouJZpjv_HksVbDuM-vcL1ldcTQvjTZmy_OZbn28BrxX_A0ITsRtrE06CrX8FBbkecrWa0LD66JqaoQJbrKiIeevFxfQ4PSjLZr50s_AugOAO9IS7qsPaibQFTGooKoSHpIX671GY/s1600/Grilled+Coconut+Chicken.jpg" /></div>
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<b><span style="color: #990000;">Grilled Chicken Coconut Milk Recipe (Ayam Panggang Sulawesi)</span></b></div>
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<b><span style="color: #351c75;">Ingredients for the Flavoring Paste:</span></b></div>
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8 shallots, coarsely chopped</div>
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5 cloves of garlic, coarsely chopped</div>
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3 to 4 red Thai chilies (use according to your taste), coarsely chopped</div>
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4 tablespoon peanut oil</div>
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2 stalks of lemongrass cut into 2 inch long pieces</div>
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8 whole kaffir lime leaves</div>
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6 candlenuts (I found them in my Asian grocers) or unsalted macadamia nuts</div>
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1 piece of fresh turmeric root, peeled & ground, 2 tsp.</div>
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3 ½ teaspoons fresh grated ginger</div>
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1 ½ cups of unsweetened coconut milk</div>
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1/2 cup loosely packed fresh lemon basil (Thai basil can be used as an alternate)</div>
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¾ teaspoon salt</div>
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3 tablespoons fresh lime juice</div>
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Cut up chicken</div>
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<b><span style="color: #351c75;">Method or Directions how to prepare Ayam Panggang Sulawesi</span></b></div>
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1. To make the flavoring paste, place the shallots, garlic, red chilies, green chilies, candlenuts, turmeric, and ginger in a small food processor. Pulse until you have a smooth paste.</div>
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2. Heat the 4 tbsp of oil in a large skillet (non-stick) over medium-low heat. When you add the paste in the oil, it should sizzle. Sauté constant until the shallots & garlic no longer smell raw & the paste begins to separate from the oil, Sauté for about 5 minutes. Now add the lemongrass, kaffir lime leaves, & basil, then Sauté some more for 3 minutes until the lemony aroma arises.</div>
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3. Add the coconut milk and salt and stir well to combine with the flavoring paste. Raise the heat slightly and let the coconut milk come to a steady, gentle simmer, stirring occasionally, for about 10 minutes. Taste the broth. It should be spicy and rich.</div>
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4. While the broth continues to simmer, rinse the chicken under cold running water and pat it dry. Poke the chicken flesh with a fork.</div>
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5. Add the chicken to the coconut milk broth and cook in a steady simmer. Stirring every 5 minutes to prevent from burning and until the chicken is 3/4th cooked for about 30 – 40 minutes. Chicken should be tender and all the way cooked but not mushy or falling off the bones. You can transfer the chicken pieces to  another dish. And for the Coconut broth, it should have a  thick consistency, so let it cook and thicken some more.</div>
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6. Grill the chicken at medium-high heat. Grill it for 5 minutes on both sides of the chicken, until the attractive grill marks form</div>
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7. Menu suggestions: Lemongrass coconut rice & Javanese Carrots & Cucumbers Salad</div>
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That's it the recipe for grilled chicken or ayam panggang Sulawesi, have a taste and may it to your like. <a href="http://recipescuisine.blogspot.com/2013/09/grilled-chicken-recipe-ayam-panggang.html">Grilled Chicken Recipe</a>.</div>

Grilled Chicken Recipe ( Ayam Panggang Sulawesi)

Ayam Panggang Sulawesi or grilled chicken coconut milk recipe is popular food menu from Sulawesi, Indonesia. Want to have a taste of ayam bakar Sulawesi ?, want to know how to prepare grilled chicken Sulawesi Indonesia. Here are the grilled chicken Sulawesi recipe, ingredients, and directions how t…

27Sep2013

Chicken Soup Recipe (Soto Ayam Resep)

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Soto Ayam Recipe. Soto ayam or chicken soup is one of most popular indonesian foods, want to have a taste of Soto Ayam ?, how to prepare soto ayam ? what are the ingredients of chicken soup sato ayam Indonesia ? Soto ayam recipe and directions how to preapare it, here they are as the following :</div>
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<b><span style="color: #990000;">Chicken Soup Recipe (Soto Ayam Recipe)</span></b></div>
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<b><span style="color: #351c75;">Soto Ayam Ingredients:</span></b></div>
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2 chicken whole legs or breasts (bone-in)</div>
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2 big red onions</div>
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5 garlic</div>
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2in ginger</div>
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4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)</div>
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Rinsed 5 cups water</div>
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1/3 cup coconut milk</div>
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Salt and sugar to taste</div>
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5 tablespoons vegetable oil</div>
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Serves 8-10</div>
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<b><span style="color: #351c75;">Method/Directions how to prepare soto ayam (chicken soup)</span></b></div>
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1. Grind onion, garlic and ginger in the blender.</div>
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2. In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.</div>
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3. Add water and chicken, let it boil. About 30 min.</div>
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4. Take the chicken out and let them cool.</div>
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5. Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.</div>
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6. In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.</div>
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That's it soto ayam recipe or chicken soup recipe, may it to your like, have a taste. indonesian Soto Ayam Recipe.</div>

Chicken Soup Recipe (Soto Ayam Resep)

Soto Ayam Recipe. Soto ayam or chicken soup is one of most popular indonesian foods, want to have a taste of Soto Ayam ?, how to prepare soto ayam ? what are the ingredients of chicken soup sato ayam Indonesia ? Soto ayam recipe and directions how to preapare it, here they are as the following : Ch…

27Sep2013

Gado Gado Recipe

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Gado Gado Recipe. Want to know and try how delicious gado-gado's taste is ? wan to to prepare Gado-Gado on your own at home ? here are gado-gado recipe, the ingredients, direction how to prepare it. have a taste, may you like it.</div>
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Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal.</div>
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Speaking about gado-gado in Indonesia, several different numbers of gado-gado were developed based on the region. In East Java (around Surabaya), it's called Gado-gado Siram or Gado-gado Surabaya. Siram means pour as we order the food, the seller will place the ingredients (lontong, blanched vegetables, steamed potatoes, boiled eggs, tempe, tofu, etc.) on a plate and then pre-made gado-gado sauce is poured over, garnish with fried shallots and top with crackers (melinjo nuts and shrimp crackers). While in West Java (around Bandung and Bogor), the sellers will combine ground peanuts and spices, grind them in a mortar and pestle, add the cooked vegetables, mix them together, and transfer into a plate.</div>
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In addition, Gado-gado has carbohydrate supply from lontong and potatoes. Tempe, tofu and eggs are the protein sources. Last but not least, the vegetables.</div>
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<b><span style="color: #990000;">Recipe: Gado-Gado Surabaya</span></b></div>
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(Gado-Gado Siram)</div>
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<b><span style="color: #351c75;">Ingredients:</span></b></div>
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Blanched/steamed vegetables</div>
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long green beans, cut into 4-5 cm long</div>
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Chinese cabbage, shredded</div>
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Bean sprouts</div>
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<span style="color: blue;">Fresh Vegetables:</span></div>
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Lettuce</div>
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Tomato, wedged</div>
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Cucumber, sliced</div>
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<span style="color: blue;">Other Complements:</span></div>
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Boiled/steamed potatoes, sliced</div>
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Boiled eggs, wedged</div>
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Fried/baked tempe</div>
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Fried/baked tofu</div>
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Lontong (rice cake with log shape), cut into 1 cm thick</div>
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Ready-to-use fried shallot</div>
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Melinjo nuts crackers</div>
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Shrimp crackers</div>
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<b><span style="color: #351c75;">Gado-gado sauce:</span></b></div>
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10 cloves garlic, stir fried/fried/roasted</div>
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300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)</div>
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1000 ml coconut milk</div>
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10 red chilies, discard the seed and stir fried/fried</div>
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1 tsp terasi (dried shrimp paste), toasted</div>
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1 block of coconut sugar (about 62.5 grams)</div>
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2-3 tbsp rice flour dissolve in a small amount of water</div>
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<b><span style="color: #351c75;">Sambal:</span></b></div>
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20 red bird eyes chilies, boiled /steamed</div>
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1/2 tsp sugar</div>
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Sea salt as desired</div>
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<b><span style="color: #990000;">Directions or method to prepare gado-gado:</span></b></div>
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<b>Gado-Gado Sauce</b></div>
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1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.</div>
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2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.</div>
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3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.</div>
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<b>Sambal</b></div>
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Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.</div>
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<b>Serving</b></div>
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Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.</div>
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<b>Tips</b></div>
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- If the sauce to thick, add a small amount of water.</div>
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- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.</div>
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- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.</div>
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- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.</div>
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<span style="color: blue;"><b>Glossary:</b></span></div>
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Emping Melinjo: Melinjo or padi oats crackers</div>
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Lontong: Rice cake with log shape</div>
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Kerupuk/krupuk Udang: shrimp crackers</div>
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Tempe/Tempeh: Indonesian fermented soy bean cake</div>
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That's it the gado gado recipe, ingredients, and directions how to prepare it, have a taste, may it to your like. Resep Gado Gado Recipe.</div>

Gado Gado Recipe

Gado Gado Recipe. Want to know and try how delicious gado-gado's taste is ? wan to to prepare Gado-Gado on your own at home ? here are gado-gado recipe, the ingredients, direction how to prepare it. have a taste, may you like it. Gado-gado is one of the well-known dishes from Indonesia. Gado-gado l…

27Sep2013

Chow Mein Recipe (Chinese Noodles)

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<a href="http://recipescuisine.blogspot.com/2013/09/chow-mein-recipe-chinese-noodles.html">Chow Mein Recipe</a> (Chinese Noodles Recipe). One of the most popular Chinese noodles is chow mein or literally “fried noodles” (炒面) in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables, some protein–either chicken, beef, seafood, or combination–and you will have a perfect chow mein that is cheap, filling, and sinfully gratifying. Yeah, that is the chow mein.</div>
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Making chow mein or any Chinese noodles at home doesn’t have to be complicated, if you know which noodles to buy (which according to many non-Asians, it’s the toughest part of it all). I have to say that the varieties of Chinese noodles available in the market are rather overwhelming; however, if you narrow down your selection, things would get a lot easier–and manageable. So, let’s start with chow mein, which is also the name used for fresh noodles.</div>
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there are two kinds of chow mein sold at the market: 1) steamed chow mein, and 2) pan-fried chow mein. They are practically the same Chinese noodles, but the latter tends to be dryer and hence it’s for pan-fried purposes.</div>
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<b><span style="color: #990000;">Chow Mein (Chinese Noodles) Recipe</span></b></div>
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<b><span style="color: #351c75;">Ingredients:</span></b></div>
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8 oz. steamed chow mein (Chinese noodles)</div>
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2 oz. pork (cut into thin slices)</div>
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5 shrimp (shelled and deveined)</div>
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3 garlic cloves (finely chopped)</div>
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1/2 cup shredded cabbage</div>
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1/4 cup shredded carrot</div>
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1 tablespoon soy sauce</div>
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1 tablespoon oyster sauce</div>
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1/2 teaspoon sugar</div>
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1/2 teaspoon Chinese dark soy sauce</div>
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2 tablespoons water</div>
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2 tablespoons cooking oil</div>
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2 stalks scallions (cut into 2-inch length)</div>
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Salt to taste</div>
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<b><span style="color: #351c75;">Direction or Method:</span></b></div>
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Soak the steamed chow mein in cold water for about 5 minutes. Rinse a few times until the water turns clear and the chow mein is soft. Drain the excess water and set aside. (Don’t over soak the chow mein or the noodles will get limpy and soggy.)</div>
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In a small mixing bowl, mix all the seasoning ingredients. Set aside.</div>
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Heat up the wok with the cooking oil. Add in the chopped garlic and stir-fry until light brown or aromatic. Add the pork and shrimp and stir fry until they are half done. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles , the seasoning mixture and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.</div>
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That's it the recipe of chinese noodles chow mein, have a taste and try to make it at home, may you enjoy it, and may it to your like.</div>

Chow Mein Recipe (Chinese Noodles)

Chow Mein Recipe (Chinese Noodles Recipe). One of the most popular Chinese noodles is chow mein or literally “fried noodles” (炒面) in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables, some protein–either chicken, beef, seafood, or combination–and you wi…

27Sep2013

Grilled Crisp Tofu Reipe (Resep Tahu Bakar)

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Grilled Crisp Tofu Reipe, Here is the resep tahu bakar recipe, or grilled crisp tofu, an Indonesian or Malaysian snack that is both appetizing and brightly flavorful. Want to try it or make it at home? Here is the perfect recipe of grilled crisp tofu.</div>
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<b><span style="color: #990000;">Grilled Crisp Tofu Recipe (Tahu Bakar Resep)</span></b></div>
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To serve 4 to 6 people make it from 12 pieces</div>
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<b><span style="color: #351c75;">Ingredients:</span></b></div>
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11/2 pounds firm tofu</div>
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4 ounces (11/2 cups) bean sprouts</div>
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5 cups water</div>
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21/4 teaspoons salt</div>
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Canola oil for deep-frying</div>
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1 large Kirby or Persian cucumber, quartered lengthwise, seeded, and cut on the diagonal into thin strips, each about 2 inches long</div>
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2 to 3 tablespoons unsalted roasted peanuts, chopped</div>
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<b><span style="color: #351c75;">Rojak Sauce Ingredients:</span></b></div>
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1 tablespoon dried shrimp paste or 2 teaspoons  preroasted dried shrimp paste</div>
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3 tablespoons packed dark palm sugar or dark brown sugar</div>
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1 or 2 moderately hot red chiles, such as Fresno, coarsely chopped</div>
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2 tablespoons Tamarind Liquid</div>
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3 tablespoons Indonesian sweet soy sauce</div>
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<b><span style="color: #351c75;">Direction or Method:</span></b></div>
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1. To make the sauce, if using unroasted dried shrimp paste for the sauce, wrap it up in a 3-inch-square piece of aluminum foil like an envelope. Flatten the packet with the heel of your hand. Roast the packet on the stovetop directly over a medium-high flame for 2 to 3 minutes, turning occasionally with tongs, until it is briny smelling; expect steam to shoot from the foil. Remove from the heat and let cool. Blast your exhaust to get rid of odor. (If using preroasted shrimp paste, skip this step.)</div>
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2. Use a small food processor to grind the shrimp paste, palm sugar, and chiles to a fine texture. Add the tamarind and sweet soy sauce and process until smooth (you’ll have about 1/2 cup). Transfer to a bowl if using soon. Or, refrigerate in a tightly capped jar for up to a week; return to room temperature before using.</div>
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3. Halve the tofu crosswise, then cut each half into squarish pieces about 21/4 inches wide and 3/4 inch thick. You should have 12 pieces total. Put in a bowl. Put the bean sprouts in another bowl. Set aside.</div>
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4. Bring the water to a boil. Turn off the heat. After the boiling subsides, measure 3 cups and add the salt, stirring to dissolve. Pour this salted water over the tofu, covering it. Set aside for 15 minutes.</div>
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Pour the remaining (unsalted) hot water over the bean sprouts to cover. When the sprouts have softened, about 2 minutes, drain, flush with cold water, and set aside to drain well. The bean sprouts can be prepped several days in advance and refrigerated.</div>
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5. When the tofu is ready, pour off the water, then transfer the pieces to a non-terry dishtowel or double layer of paper towels placed atop a plate. Let drain for about  15 minutes.</div>
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6. Heat 11/2 inches of oil in a wok, deep skillet, or saucepan over high heat to between 360° and 370°F. Blot excess water from the tofu one last time, then fry in batches of 4 to 6 pieces, sliding them into the oil, then gently stirring them with chopsticks or a skimmer to fry evenly and prevent them from sticking. If they stick, let them fry until they are light golden before nudging them apart, or remove the pieces from the oil, separate, then quickly replace them in the oil to finish frying. The tofu should be crisp and deep golden after 2 to 3 minutes. Drain the fried tofu on paper towels. Return the oil to temperature before frying another batch. Set aside to cool. The tofu may be fried and refrigerated up to 5 days ahead; return it to room temperature before grilling.</div>
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7. To grill the tofu, prepare a very hot charcoal fire (it’s ready when you can hold your hand over the rack for only 2 to 3 seconds) or heat a gas grill to high. Grill the tofu for about 3 minutes on each side, until hot and crisp with some dark charring. Dab some sauce on the tofu before it comes off the grill, for caramelization, if you like. Transfer to a plate and let cool for a few minutes. (Alternatively, broil the tofu in a toaster oven directly on the rack for about 6 minutes, turning midway, until hot and slightly crisp at the edges.)</div>
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8. Lay each piece of tofu on your work surface and use a paring knife to cut a pocket into one side. To assemble, drizzle about 1/2 teaspoon of sauce into each pocket before stuffing in the bean sprouts and cucumber, letting a few hang out of the opening for flair.</div>
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9. Serve the pockets on individual plates or a platter. Drizzle on some of the sauce and sprinkle on the peanuts. Offer extra sauce on the side. These pockets are best eaten as a finger food.</div>
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That's it the recipe for Grilled Crisp Tofu Reipe or better know in Indonesia as <a href="http://recipescuisine.blogspot.com/2013/09/grilled-crisp-tofu-reipe-resep-tahu.html">Resep Tahu Bakar Recipe</a>, have a taste, may you like it.</div>

Grilled Crisp Tofu Reipe (Resep Tahu Bakar)

Grilled Crisp Tofu Reipe, Here is the resep tahu bakar recipe, or grilled crisp tofu, an Indonesian or Malaysian snack that is both appetizing and brightly flavorful. Want to try it or make it at home? Here is the perfect recipe of grilled crisp tofu. Grilled Crisp Tofu Recipe (Tahu Bakar Resep) To…

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