Grilled Chicken Recipe ( Ayam Panggang Sulawesi)

<div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWpVeouJZpjv_HksVbDuM-vcL1ldcTQvjTZmy_OZbn28BrxX_A0ITsRtrE06CrX8FBbkecrWa0LD66JqaoQJbrKiIeevFxfQ4PSjLZr50s_AugOAO9IS7qsPaibQFTGooKoSHpIX671GY/s1600/Grilled+Coconut+Chicken.jpg" /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Grilled Chicken Coconut Milk Recipe (Ayam Panggang Sulawesi)</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Ingredients for the Flavoring Paste:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 8 shallots, coarsely chopped</div> <div style="text-align: justify;"> 5 cloves of garlic, coarsely chopped</div> <div style="text-align: justify;"> 3 to 4 red Thai chilies (use according to your taste), coarsely chopped</div> <div style="text-align: justify;"> 4 tablespoon peanut oil</div> <div style="text-align: justify;"> 2 stalks of lemongrass cut into 2 inch long pieces</div> <div style="text-align: justify;"> 8 whole kaffir lime leaves</div> <div style="text-align: justify;"> 6 candlenuts (I found them in my Asian grocers) or unsalted macadamia nuts</div> <div style="text-align: justify;"> 1 piece of fresh turmeric root, peeled & ground, 2 tsp.</div> <div style="text-align: justify;"> 3 ½ teaspoons fresh grated ginger</div> <div style="text-align: justify;"> 1 ½ cups of unsweetened coconut milk</div> <div style="text-align: justify;"> 1/2 cup loosely packed fresh lemon basil (Thai basil can be used as an alternate)</div> <div style="text-align: justify;"> ¾ teaspoon salt</div> <div style="text-align: justify;"> 3 tablespoons fresh lime juice</div> <div style="text-align: justify;"> Cut up chicken</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Method or Directions how to prepare Ayam Panggang Sulawesi</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 7. Menu suggestions: Lemongrass coconut rice & Javanese Carrots & Cucumbers Salad</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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 b...

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Chicken Soup Recipe (Soto Ayam Resep)

<div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWsi90pnhSAEOLwbjKDhNWoV9jewh5Omvtl5dVBap_eegZFh9YaCX99JOJngzcxtN8Axs3AlKLHoWKlGcfjw27TmnHiq8nQsiWIRqCCGnlhyeSY0RTtnEA4WxueFdP_ZpsBC8WLz-vRFJ/s320/Resep+Soto+Ayam+Recipe.jpg" width="320" /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Chicken Soup Recipe (Soto Ayam Recipe)</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Soto Ayam Ingredients:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 2 chicken whole legs or breasts (bone-in)</div> <div style="text-align: justify;"> 2 big red onions</div> <div style="text-align: justify;"> 5 garlic</div> <div style="text-align: justify;"> 2in ginger</div> <div style="text-align: justify;"> 4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)</div> <div style="text-align: justify;"> Rinsed 5 cups water</div> <div style="text-align: justify;"> 1/3 cup coconut milk</div> <div style="text-align: justify;"> Salt and sugar to taste</div> <div style="text-align: justify;"> 5 tablespoons vegetable oil</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Serves 8-10</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Method/Directions how to prepare soto ayam (chicken soup)</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 1. Grind onion, garlic and ginger in the blender.</div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> 3. Add water and chicken, let it boil. About 30 min.</div> <div style="text-align: justify;"> 4. Take the chicken out and let them cool.</div> <div style="text-align: justify;"> 5. Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.</div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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 so...

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Gado Gado Recipe

<div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1v4_istz2Jm63zj7BO7L4Em5NPBUNgkPbYCtWlNWKTaxZ1vSzx5nQnCdG0fJ-lyaCuFYZ60m6lLOUTpLdiR-gwjpG6UDib9ChRASUjNFcLTLa0z-JIBD0g4Tfvy-ksZ6LG_LXBCuYED70/s320/gado+gado+recipe.jpg" width="223" /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Recipe: Gado-Gado Surabaya</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> (Gado-Gado Siram)</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Ingredients:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Blanched/steamed vegetables</div> <div style="text-align: justify;"> long green beans, cut into 4-5 cm long</div> <div style="text-align: justify;"> Chinese cabbage, shredded</div> <div style="text-align: justify;"> Bean sprouts</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <span style="color: blue;">Fresh Vegetables:</span></div> <div style="text-align: justify;"> Lettuce</div> <div style="text-align: justify;"> Tomato, wedged</div> <div style="text-align: justify;"> Cucumber, sliced</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <span style="color: blue;">Other Complements:</span></div> <div style="text-align: justify;"> Boiled/steamed potatoes, sliced</div> <div style="text-align: justify;"> Boiled eggs, wedged</div> <div style="text-align: justify;"> Fried/baked tempe</div> <div style="text-align: justify;"> Fried/baked tofu</div> <div style="text-align: justify;"> Lontong (rice cake with log shape), cut into 1 cm thick</div> <div style="text-align: justify;"> Ready-to-use fried shallot</div> <div style="text-align: justify;"> Melinjo nuts crackers</div> <div style="text-align: justify;"> Shrimp crackers</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Gado-gado sauce:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 10 cloves garlic, stir fried/fried/roasted</div> <div style="text-align: justify;"> 300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)</div> <div style="text-align: justify;"> 1000 ml coconut milk</div> <div style="text-align: justify;"> 10 red chilies, discard the seed and stir fried/fried</div> <div style="text-align: justify;"> 1 tsp terasi (dried shrimp paste), toasted</div> <div style="text-align: justify;"> 1 block of coconut sugar (about 62.5 grams)</div> <div style="text-align: justify;"> 2-3 tbsp rice flour dissolve in a small amount of water</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Sambal:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 20 red bird eyes chilies, boiled /steamed</div> <div style="text-align: justify;"> 1/2 tsp sugar</div> <div style="text-align: justify;"> Sea salt as desired</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Directions or method to prepare gado-gado:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Gado-Gado Sauce</b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.</div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Sambal</b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Serving</b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Tips</b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> - If the sauce to thick, add a small amount of water.</div> <div style="text-align: justify;"> - Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.</div> <div style="text-align: justify;"> - Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.</div> <div style="text-align: justify;"> - If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <span style="color: blue;"><b>Glossary:</b></span></div> <div style="text-align: justify;"> Emping Melinjo: Melinjo or padi oats crackers</div> <div style="text-align: justify;"> Lontong: Rice cake with log shape</div> <div style="text-align: justify;"> Kerupuk/krupuk Udang: shrimp crackers</div> <div style="text-align: justify;"> Tempe/Tempeh: Indonesian fermented soy bean cake</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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 ...

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Chow Mein Recipe (Chinese Noodles)

<div style="text-align: justify;"> <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> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGU4RrMCkFiMzxhCjDxRTbYh-cKAHWrvKeMausGYpPGRjgQ7QqaT8TDqbj3Zc7FVxioEcmnfybAwnD7bZm_6PVGfRBAvqPnGWXBvDm10A1fhuP3vS8BKWd8n6cLsFLHdK5AdCUkThni3gj/s320/chow+mein+chinese+noodles+recipe.jpg" width="320" /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Chow Mein (Chinese Noodles) Recipe</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Ingredients:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 8 oz. steamed chow mein (Chinese noodles)</div> <div style="text-align: justify;"> 2 oz. pork (cut into thin slices)</div> <div style="text-align: justify;"> 5 shrimp (shelled and deveined)</div> <div style="text-align: justify;"> 3 garlic cloves (finely chopped)</div> <div style="text-align: justify;"> 1/2 cup shredded cabbage</div> <div style="text-align: justify;"> 1/4 cup shredded carrot</div> <div style="text-align: justify;"> 1 tablespoon soy sauce</div> <div style="text-align: justify;"> 1 tablespoon oyster sauce</div> <div style="text-align: justify;"> 1/2 teaspoon sugar</div> <div style="text-align: justify;"> 1/2 teaspoon Chinese dark soy sauce</div> <div style="text-align: justify;"> 2 tablespoons water</div> <div style="text-align: justify;"> 2 tablespoons cooking oil</div> <div style="text-align: justify;"> 2 stalks scallions (cut into 2-inch length)</div> <div style="text-align: justify;"> Salt to taste</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Direction or Method:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> In a small mixing bowl, mix all the seasoning ingredients. Set aside.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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 Canto...

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Grilled Crisp Tofu Reipe (Resep Tahu Bakar)

<div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfDDfTJx1p9ZNuwfOnu1oS4mOezhLQa5qpGWzjV2_JTuUV0w3TBxPW_dHKPIPIj1wQXReRimm5asrip4OJmzNHvhjfLgC7FRkzLYRo941gTkrC47Qvp8wgNNL8S6CL3aya41KRTJtsfzC/s200/tahubakar+resep+-+grilled+tofu+recipe.jpg" width="200" /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #990000;">Grilled Crisp Tofu Recipe (Tahu Bakar Resep)</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> To serve 4 to 6 people make it from 12 pieces</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Ingredients:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 11/2 pounds firm tofu</div> <div style="text-align: justify;"> 4 ounces (11/2 cups) bean sprouts</div> <div style="text-align: justify;"> 5 cups water</div> <div style="text-align: justify;"> 21/4 teaspoons salt</div> <div style="text-align: justify;"> Canola oil for deep-frying</div> <div style="text-align: justify;"> 1 large Kirby or Persian cucumber, quartered lengthwise, seeded, and cut on the diagonal into thin strips, each about 2 inches long</div> <div style="text-align: justify;"> 2 to 3 tablespoons unsalted roasted peanuts, chopped</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Rojak Sauce Ingredients:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 1 tablespoon dried shrimp paste or 2 teaspoons 
preroasted dried shrimp paste</div> <div style="text-align: justify;"> 3 tablespoons packed dark palm sugar or dark brown sugar</div> <div style="text-align: justify;"> 1 or 2 moderately hot red chiles, such as Fresno, coarsely chopped</div> <div style="text-align: justify;"> 2 tablespoons Tamarind Liquid</div> <div style="text-align: justify;"> 3 tablespoons Indonesian sweet soy sauce</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><span style="color: #351c75;">Direction or Method:</span></b></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> 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 appetiz...

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