Ingredients
* 1 kg - young jackfruit, chopped
* 500 ml - thick coconut milk
* 10 pcs - chicken scratch
* 5 lbr - bay leaves
* 3 pcs - lemon grass, crushed
* 5 tbsp - cooking oil
* 10 cloves - onions, mashed
* 5 cloves - garlic, mashed
* Btr 10 - hazelnut puree
* 1 tbsp - coriander, mashed
* 1 tsp - shrimp paste, roasted and mashed
* 150 gr - brown sugar, mashed
* 2-3 tsp - salt, mashed
Making way
1. Prepare the cooker. Insert a row spices and coconut milk, stirring once. Enter a new greeting, lemongrass, galangal, sliced chicken scratch and young jackfruit. Close the pressure cooker tightly. Turn on the fire. Heat the pressure cooker until the young jackfruit reads. Cook about 30 minutes. Chill.
2. Prepare a sufficient amount of a frying pan. Give 5 tablespoons cooking oil, blondho, and young jackfruit which was cool. Stir in pan until all the water to shrink and dry and warm colors more intense.
3. Serve with Baceman Gudeg Fried Chicken and krecek (Dry).
4. TIPS & TRICKS: Cooking with a pressure cooker will make enough red gudek us so no need to use teak leaves. If you do not have a pressure cooker, ready just add warm milk and cook with regular pots with yag long time. The fire is small. If you like, add the cassava leaves on this warm. Deh delicious.
5. Tips & Tricks: Use a thick coconut milk yes, let there a bit areh formed. The more viscous the better.
6. Tips & Tricks: Brown Sugar used mlandhing not too much, because mlandhing do not really like sweet. So if the user's tastes sweet, may be added to taste.
7. Tips & Tricks: If you have an alias blondo deposits if we make the right palm oil, awful thing to add when we warm roasting. More stable sense of warm, and dry can be a lot areh. satisfied
ingredients:
4 tails salted squid, wash, cut the size of 1 cm
300 g tempeh, cut into cubes
100 grams of leaves melinjo
6 spring onions, finely sliced
3 cloves garlic, thinly sliced
5 red chilies, sliced
1 stem sere, crushed
1 cm ginger, crushed
50 grams of bean sprouts
500 cc coconut milk
1 teaspoon salt
3 tablespoons oil
How to make
Heat oil, then put the onion and garlic, saute until fragrant.
Add red pepper, sere, and ginger, stir, and cook until wilted red pepper, and enter the squid, tempeh, and melinjo leaves and stir well.
Enter the bean sprouts, salt, and coconut milk, stir well and cook while stirring occasionally until completely cooked and the sauce is low, remove from heat.
Ingredients:
150 grams of squid, cut into thin round
3 tablespoons flour
Mangkokan 3 bay leaves, thinly sliced
3/4 teaspoon salt
Spices:
4 red onions
1 clove garlic
1/2 teaspoon coriander
2 red chilies
2 cm turmeric
Oil for frying
How to Treat:
A. Toss the squid with flour, mangkokan leaf, and salt.
2. Enter spices.
3. Stir well, then spoon a little into the hot oil.
4. Fry till dry and cooked.
ingredients:
4 tails salted squid, wash, cut the size of 1 cm
300 g tempeh, cut into cubes
100 grams of leaves melinjo
6 spring onions, finely sliced
3 cloves garlic, thinly sliced
5 red chilies, sliced
1 stem sere, crushed
1 cm ginger, crushed
50 grams of bean sprouts
500 cc coconut milk
1 teaspoon salt
3 tablespoons oil
How to make
Heat oil, then put the onion and garlic, saute until fragrant.
Add red pepper, sere, and ginger, stir, and cook until wilted red pepper, and enter the squid, tempeh, and melinjo leaves and stir well.
Enter the bean sprouts, salt, and coconut milk, stir well and cook while stirring occasionally until completely cooked and the sauce is low, remove from heat.
ingredients:
500 g squid, cleaned
2 tablespoons tomato sauce
1 tablespoon mushroom soy sauce
3 cloves garlic
3 pieces of red onion
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper
How to make
Puree the garlic and onion, then add tomato sauce, mushroom soy sauce, lime juice, salt, and pepper, stirring until blended.
Mauskkan squid, stir well, then store in refrigerator for 1 hour.
Enter the last squid mixture into the skillet, and cook until half cooked, remove from heat, then grilled squid until cooked and golden browned, remove from heat.
ingredients:
40 grams of shrimp that are peeled and halved the amount of back
200 grams of white squid cut in a circular
Snapper fillets cut 150 gram boxes
200 grams of green shells and their skins washed
75 grams of fresh Mushroom halved
Crushed 3 stalks Lemongrass
7 pieces of citrus leaves
5 tablespoons soy sauce fish
10 pieces of red chili pepper, slightly crushed base
1 tablespoon chopped cilantro
2 tablespoons cooking oil
2 1/2 tsp salt
1 1/2 Sugar
1500 ml broth seafood
5 tablespoons lemon water
Spices that are:
4 red chilies
3 cloves garlic
Paste 1 tsp of fried
Pecan 3 eggs that have been disangan
How to make:
Boil seafood broth with lemon grass, lime leaves, shrimp, squid, fillet, snapper, oysters, mushrooms, salt, sugar over low heat until fragrant.
Spices that are sauteed in oil until fragrant, then enter the fish sauce, stir briefly, then remove and put in a seafood stew to absorb.
Prior to his appointment, put chopped cilantro, cayenne pepper and lemon juice, then remove from heat and serve warm.
ingredients:
750 g of white squid is the magnitude
2 tablespoons water whiting
1 piece of lemon water taken
11/2 tsp salt
200 gr fried peanut
2 tablespoons granulated sugar
50 ml of water
250 ml cooking oil for frying
2 tablespoons cooking oil for sauteing
Spices that are:
6 pieces of red pepper, cored
3 cloves garlic
1/2 tsp salt
How to Make:
Cut squid rings form as wide as 1 cm then dirumbai sides with scissors.
Soak the squid with lime water for 25 minutes then wash, soak it again with lemon juice for 15 minutes.
Heat oil, fry the dried squid until brown. Set aside.
Saute the mashed with oil until fragrant and cooked. Enter the sugar, stirring until dissolved, add water, stirring until it resembles a jam. Enter the squid and beans and stir well. Lift.
TIP:
Lime needed to soak the squid use the clear lime water.
Squid should be fried in hot oil, until golden brown
If you want to stay crispy squid, should be stored in jars.
Ingredients :
3 pieces of whole squid, set aside his head
1 egg
100 grams of flour panir
cooking oil to taste
CONTENTS:
150 grams of shrimp, mashed
100 grams of squid, mashed
5 red onions, chopped and stir-fry
1 egg
3 tablespoons corn starch
1 teaspoon salt, 1/2 teaspoon pepper, 2 tsp sugar
1 tablespoon Royco chicken flavors
1 teaspoon chopped celery
HOW TO MAKE:
A. Discard the head and skin of squid, wash and drain.
2. Contents: Mix shrimp, squid, sauteed onions, eggs, corn starch, salt, pepper, sugar, and Royco chicken flavor. Add chopped celery and stir well.
3. Take a squid, fill with stuffing, ends with a stick pin, and then steamed for 30 minutes, remove and let cool.
4. After a cool dip in egg, then coat with bread crumbs. Store in refrigerator for 30 minutes. P
5. heat oil, fry until cooked, remove from heat. Cut according to taste. Serve hot with chilli sauce and mayonnaise.
For: 4 people
ingredients:
basis:
500 grm flour, sifted
1 teaspoon instant yeast
2 tablespoons granulated sugar
1/2 tsp salt
200 ml white sugar
50 ml of salad oil
Smear of sauce / tomato asta:
2 tablespoons olive oil
Baeang 5 tablespoons onion, chopped
3 tablespoons tomato paste
8 tablespoons tomato sauce
6 fresh tomatoes, seeded and roughly chopped
1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon granulated sugar
1 teaspoon oregano powder and 1 teaspoon basil leaves powder
50 ml of water
topping:
140 grams of cooked tuna
100 grams of peeled shrimp, stir-fry briefly
200 grams of squid, cut into chopped, saute briefly
50 grams of button mushrooms
2 fresh tomatoes, sliced,
1 green pepper, 1 red bell pepper
1/4 fruit nena, sliced into a fan
3 cherry tomatoes
50 grams of mozarella cheese, grated cheddar and 50 grams of highwayman, pasrut
How to make:
A. Make the base: Mix the flour with instant yeast, sugar, salt. aduka average. inputs of water, knead, add salad oil and continue to knead until smooth, let stand for 30 minutes.
2. Spread: heat the butter, saute onion and garlic until fragrant. input tomato paste, tomato sauce, tomatoes, salt, pepper, sugar, powdered oregano, basil and water. cook until boiling and thickened, remove from heat.
3. Solution: flatten the dough to 1 cm thick, put it in a size 26 cm pizza pan, spread with a smear of sauce, sprinkle with cheddar, tuna, shrimp, squid mushrooms, tomatoes, peppers pineapple, cherry tomatoes, and mozzarella cheese, baked in the oven with derajt temperature of 175 Celsius for 30 minutes or until cooked
To: 6 people
Spices:
10 dried red chilies, seeded, soaked until soft
3 fresh red chilies
6 red onions,
3 cloves garlic
1 cm galangal, lemongrass 1 part white
2 tsp grated lime skin
2 tablespoons cilantro roots and 5 cm in meeting key
1 teaspoon shrimp paste cooked
1 teaspoon salt and 1/2 teaspoon pepper
CONTENTS:
100 grams of basil leaves
150 grams of fish fillet, mashed
500 ml thick coconut milk
1 egg
2 tablespoons fish sauce
100 grams of snapper, diced
100 grams of squid, cut into rings
100 grams of mussels
100 grams of small crab meat
Topping: 2 large red chilies (sliced), 3 stalks coriander leaves, 2 lime leaves (sliced).
Cover the sauce: 125 ml thick coconut milk, 1/2 teaspoon salt and 2 tsp of rice flour, and cook until thickened
HOW TO MAKE:
1. Prepare the banana leaves, cut into 7.5 cm round size, shape bowl.
2. Mix the mackerel fish with spices and stir well. Enter the coconut milk, eggs, and fish sauce and stir well. Enter the squid, mussels, and small crab meat and stir well.
3. Prepare a bowl of banana leaves, filled with basil leaves, pour the batter fill 3/4 full, steam for 10 minutes.
4. Cover sauce: cook all ingredients until thickened, remove from heat. Pour over the dish, sprinkle with chopped red pepper, cilantro, and lime leaves. Steam again for 1 minute, remove from heat.
To: 10 cups
ingredients:
500 grams of squid that are skinned, cut into pieces
30 eyes petai
5 red chilies
8 red onions
1 tomato
1 teaspoon shrimp paste
1 teaspoon of sour
20 whole red chili fruit
salt and sugar to taste
2 oranges limo, take water
How to Make:
- Puree the red pepper, red onion, tomatoes, shrimp paste. Once creamed, add the acid.
- Puree again.
- Stir-fry until fragrant. Add the squid. Stir well.
- Sprinkle cayenne pepper, salt, sugar.
- Once the will is removed, add the orange limo. Stir and remove from heat.
ingredients:
1/4 kg of salted squid medium
100 g green chillies (oblique slices),
10 pieces of green chilli (oblique slices),
4 spring onions (finely sliced),
2 cloves garlic (chopped fine),
1 banana board (if using),
vegetable oil to taste.
How to make:
1. Briefly boiled salted squid and drain.
2. Cut the squid bodies into 4 sections, separate head, fried in high heat, until cooked. drain
3. Saute green pepper, cayenne pepper, banana, onion and garlic until wilted and then enter the squid.
4. Serve hot.
meatball ingredients:
500 grams of squid, washed
5 tablespoons water whiting
100 grams of corn starch
1 egg white
1 teaspoon salt
soup:
1 tablespoon cooking oil
3 cloves garlic, minced
3 pieces of shrimp were
2 liters of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
2 tsp salt, 1 teaspoon pepper
1 bunch mustard greens, chopped
50 grams of glass noodles, soaked until soft water, drained
Topping: sliced green onions, celery, and onion
HOW TO MAKE:
A. Meatballs squid: squid coat of whiting with water, knead, wash again, drain.
2. Puree squid, mixed with corn starch, egg whites and salt, stir until the dough can be formed.
3. Boil water, shape the dough round squid, cook until the float, remove from heat. Enter the ice water a minute, remove and drain.
4. Sup: preheat the oil, garlic and shrimp saute until fragrant, remove from heat. Boil water, put sauteed shrimp, ginger, lemongrass, salt, and pepper.
5. After boiling, put the meatballs and green cabbage, cook briefly, remove from heat.
6. Prepare a bowl, fill with glass noodles, meatballs, and sauce, sprinkle with green onions, celery, and onion. Serve warm.
To: 6 people
ingredients:
300 g of squid size
2 tablespoons vegetable oil
1/2 cm ginger, chopped
1 clove garlic, minced
1 tablespoon bottled sambal Bangkok
1 tablespoon oyster sauce
1 tablespoon soy sauce
50 g green pepper, cut into rough
1 piece of Japanese eggplant, halved, sliced crosswise 1 cm
1/2 teaspoon pepper
How to make:
Clean the squid, remove the epidermis and the ink bag. Cut the squid bodies, cut into 3 cm. Cut diagonally in the body of the squid.
Heat oil and saute garlic and ginger until fragrant.
Enter the squid, cook until curled and stiff.
Add seasonings, enlarging the fire. Stir until blended.
Enter the vegetables, stirring until wilted.
Remove and serve hot.
For 4 people.
ingredients:
500 g squid, cleaned, cut to taste
½ tsp salt
1 tablespoon lemon juice
3 tablespoons basil leaves, sliced
2 red chilies, finely sliced
salt to taste
1 tsp sugar
Subtle spice:
5 chilies
1 tablespoon sliced lemongrass
4 items hazelnut
½ tsp shrimp paste
1 teaspoon coriander, toasted
1 teaspoon minced ginger
4 cloves garlic
8 pieces of red onion
1 teaspoon sour
How to make:
1. Marinate squid with lime juice and salt. Let stand for 10 minutes.
2. Saute the ground spices with 3 tablespoons of cooking oil until fragrant, enter the squid, stir-fry until stiff, add water ± 100 ml. Cook over low heat until cooked.
3. Insert slices of chili and basil leaves, stir until wilted basil. Dab salt and sugar to taste. Lift.
4. Serve while warm.
Ingredients:
1 kg of squid in a box and cut off pieces
A little oil for sauteing
1 small red pepper cut in half
1 small green pepper halved
2 tomatoes cut in half
50 ml of acidic water
300 ml thick coconut milk
The materials are crushed:
8 spring onions
2 cloves garlic
7 pieces of red chilli
5 pieces of cayenne pepper
2 pieces of hazelnut
2 cm turmeric
2 cm ginger
2 stalks lemongrass digeprek
1 cm galangal
1 turmeric leaf juice dihiris
2 small spoon Sugar
salt to taste
Directions:
A. Heat oil and lemongrass with galangal and tumiskan ingredients are mashed until fragrant
2. Enter the coconut milk and tamarind juice, boil it slowly
3. Enter the squid, brown sugar, salt and red and green peppers, sliced tomatoes and saffron.
4. Wait until tender squid
5. Remove and serve
ingredients:
200 g squid, cleaned and cut into her skin to form ring
½ tsp fine salt
½ teaspoon pepper
2 eggs, beaten
150 grams of coarse white bread flour
Flour to taste
Cooking oil for frying
sauce:
2 tablespoons mayonnaise
½ tbsp tomato sauce
How to Make:
Combine squid with pepper, salt and flour. Then dip into beaten egg and then roll up the squid was the bread flour. Let stand about 10 minutes. Then fry in hot oil until lightly browned and cooked. Drain.
For sauce, combine mayonnaise with tomato sauce.
ingredients:
750 gr of squid size
2 tablespoons margarine
4 cloves garlic, crushed
2 cm ginger, finely chopped
contents:
2 cloves garlic, finely chopped
2 cm ginger, chopped
50 ounces onions, chopped
100 gr squid head, roughly chopped
100 g shrimp, peeled, roughly chopped
¼ teaspoon pepper
1 tablespoon soy sauce
1 tablespoon soy sauce
50 ml of egg white
sauce:
(mixed together)
3 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tbsp tomato sauce
1 tablespoon angciu
1-2 tablespoons chili sauce (if you like spicy)
How to Make:
1. Clean the squid, remove head and make a husk, waste ink, then rinse thoroughly and set aside.
2. Contents: heat 2 tablespoons oil in a wok. Saute garlic and ginger until fragrant. Enter a stir onions until softened, remove from heat. Combine all ingredients in a bowl contents / container and include pan-fried onions that have been earlier. Stir well.
3. Put the ingredients in a plastic bag contents into triangles, spray into the squid bodies fully. Pin ends with a stick, then put it in a heat resistant container. Steam in a steamer for ± 15 minutes until cooked, remove and let cool. Cut the squid crosswise into pieces 1 ½ cm thick contents.
4. Reheat 1 tablespoon cooking oil in a skillet with butter, add the garlic and ginger, stir-fry until fragrant. Enter the squid and then pour the contents of the sauce mixture. Stir briefly until smooth and boiling, remove from heat. Move the contents of squid into the serving dish, pour the orange juice 2 limes. Serve while warm.
ingredients:
500 grams of fresh whole squid wet, wash and
2 cloves garlic, finely chopped
2 tablespoons cooking oil
1 tablespoon tamarind
½ tsp salt
50 ml of water
How to make:
A. Saute onion until fragrant and cooked.
2. Enter the squid, stir until it changes color.
3. Pour the tamarind, stir well and then pour the water.
4. Add salt, cover the pan and cook until the water thickens and the flavors mingle.
ingredients:
1 kg of squid, remove the ink and the skin, put lemon juice
7 red onions, thinly sliced
5 cloves garlic, thinly sliced
One segment of ginger, thinly sliced
5 red chilies, chopped
2 segment turmeric, thinly sliced
6 tablespoons soy sauce
1 teaspoon salt
½ teaspoon pepper
1 tomato, cut into 4 sections
enough cooking oil for sauteing
How to make:
1. Heat oil and saute onion and garlic.
2. Enter the squid, stir. Enter the soy sauce, turmeric and ginger. Cook until the water comes out.
3. Then enter all the other seasonings and tomatoes. Cook until soft and tender.
ingredients:
500 grams of squid size
3 cm turmeric, crushed
1 teaspoon salt
1 tablespoon margarine for greasing
3 tablespoons cooking oil
4 red chilies, sliced thin oblique
30 ounces whole red chillies
12 intact red onions
100 ml of water
1 tablespoon sugar
1 teaspoon vinegar
gravy:
150 gr of hazelnut
4 cm turmeric
4 cm ginger
½ cm retrieval key
6 red onions
3 cloves garlic
1 teaspoon salt
How to make:
A. Preheat the oven at a temperature of 180 ° C. Grease a heat-resistant dish with margarine. Clean squid, peel the outer skin to clean squid, pull the spine of "sword" of the transparent body, wash and drain. Clean the head, eyes and throw the stone in the middle of the head. Remove ink sac. Enter the head earlier in the squid body. Pinned by a stick so as not to get out.
2. Brush the squid with a delicate saffron and salt. Let stand for 10 minutes.
3. Arrange the squid in a heat resistant dish, bake for 5 minutes until it changes color and half-cooked.
4. Heat oil, saute ground spices until fragrant, put slices of pepper, cayenne pepper and onion intact. Pour the water, Put sugar and vinegar. Cook until thickened.
5. Pour the spices into the dish on top of squid, grilled squid return for ± 15 minutes until cooked. Serve while warm.
ingredients:
750 gr medium squid, cleaned
100 g peeled shrimp
250 ml coconut milk diluted
250 ml thick coconut milk
2 tablespoons cooking oil
1 teaspoon chili powder
1 tablespoon curry powder seasoning
Spices:
6 pieces of red onion
3 cloves garlic
4 items hazelnut
½ tsp coriander seeds, toasted
1 stalk lemongrass
salt to taste
How to make:
A. Once cleaned squid, separate body and head. Chop the peeled shrimp heads and squid (mixed), set aside.
2. Combine spices with curry spices and chili powder and stir well.
3. Fetch is approximately ¼ the seasoning, then mix with chopped squid and shrimp heads and stir well. Then enter into a squid body and pinned by a stick.
4. Heat oil in a skillet and saute the remaining ground spices until fragrant. Pour the thin coconut milk, stir until boiling .. Enter a squid that has been filled, bring to a boil again.
5. Enter the thick coconut milk, stir gently so not to break the coconut milk, cooked squid and cook until thick sauce. Lift. Ready to serve.
