Monday, 30 July 2012

Recipe Special dumplings (Bakpao)

Source material:
     250 grams of wheat flour of low protein
     1 teaspoon instant yeast
     50 grams of pliers Mien
     1 tablespoon granulated sugar
     150 ml of water

Ingredients dough:
     25 grams of powder dumplings
     25 grams of white butter
     100 gr powdered sugar
     250 grams of wheat flour
     25 grams of cooking oil

How to make dumplings:
     Create biangnya first. Mix all dough ingredients prickly. Stir until blended. Let stand for 1 hour until the disintegrating
     Enter into a prickly: dumpling powder and powdered sugar. Stir well. Then enter the flour. Stir until smooth. Last put white butter and cooking oil. Knead again. After a smooth cover with a damp cloth or plastic for 10 minutes before in the form
     Form the dough lengthwise like a rice cake. Cut and weigh it according to desired weight (usually about 30 grams). Round the dough and then rest again for 15 minutes while re-closed damp cloth
     Take a piece of dough, flatten with hands to form round. With a rolling pin roll the edges just start from the outside toward the center. Try to keep a round shape, but the middle remains thick so that the dough does not break when dumplings are given content. Enter the material contents into it. Squeeze the dough and re-round it off.
     Place the buns on a sheet of baking paper. Let stand 1 hour maximum until fluffy. Character when pressed with a finger so the dough will come back slowly
     Boil water in a saucepan. Steam the dumplings for 15 minutes.

 Fill buns (optional):

Green beans:

     85 ounces green beans, soak 1 hour
     350 ml of water
     125 grams sugar
     ¼ teaspoon salt
     1/8 teaspoon alum green (if no one can replace the straw that crushed and sieved baker)
     750 ml cooking oil (preferably peanut oil)

How to Make Green bean recipe content:
Green beans are soaked in water drained. Then the beans boiled with 350 ml of water until tender to mush. Enter the sugar and salt. Cook, stirring until dry. Enter alum. Stir until the mixture turns dark colors tend to be black. Add the oil little by little. Cook until the dough is sticky and flat. Fill in the dumpling before steaming.

Chicken contents:

     3 tablespoons cooking oil
     1 tsp garlic, mashed
     250 grams of minced chicken meat
     1 tablespoon chives, minced
     1 teaspoon seasoning ngohiong
     1 tablespoon thin soy sauce
     1 tsp oyster sauce
     1 tablespoon granulated sugar
     1 tsp sesame oil

How to Make Chicken Recipe Contents
Heat oil in a skillet over medium heat. Saute the garlic briefly. Add chicken mince, Stir half-baked. Put all other ingredients until the chicken is cooked. Lift. Fill in the dumplings. 

Wednesday, 25 July 2012

Roti Jala - Nets Bread

     cake flour 150 grams
     chicken eggs 2 eggs, beaten
     250 ml of coconut milk 1/4 coconut
     1 teaspoon salt
     2 tablespoons cooking oil
     1 tablespoon margarine

How to Make:
     Mix the flour and salt and stir well.
     Mix the flour and coconut milk, stir well.
     Pour egg mixture into the flour gradually, stirring until blended.
     Add cooking oil and stir well.
     Put the mixture in a plastic triangle.
     Heat a nonstick frying pan, rub with margarine. Spray the dough form a mesh, and cook over low heat until cooked. Lift. Repeat until dough runs out.
     Serve as an accompaniment of curry / stew.

To 8 pieces

Maryam Bread

     high protein wheat flour 500 grams
     water 200 ml
     chicken eggs 2 eggs
     salt to taste
     butter / margarine 125 grams

How to Make:
     Whisk the eggs, put the flour. Pour a little water. Knead dough until smooth. Trimmed dough, spread the top with butter. Roll up and padatkan.
     Cut the dough along the 6 cm, refrigerate for about 15 minutes. Remove from the refrigerator.
     Flatten dough to a thickness according to taste.
     Bake bread on a nonstick griddle pan over the oven atao bersemir butter until cooked. Lift.
     Serve hot with curry companion.

For 12 pieces

Banana Dorayaki - Japan

     4 eggs
     50 grams sugar
     50 grams of milk banana syrup
     1/4 teaspoon salt
     250 grams of cake flour
     1 teaspoon baking powder
     150 ml of water

Material Content:
     100 grams of chocolate spread

How to Make:
     Beat eggs, sugar, milk banana syrup, and salt until thick. Add flour and baking powder and mixed well with sifted sir alternating with a little as she shuffled slowly.
     Heat a griddle pan. Pour 1 tablespoon batter. Let rise. Turn the dough. Set aside.
     Take a piece of dorayaki. Topical contents. Close again with dorayaki.

For 12 pieces

Paratha Bread

     cake flour 500 grams
     200-250 ml of water
     butter / butter 40 grams
     1 teaspoon granulated sugar
     2 teaspoons salt

How to Make:
     Combine water, sugar, and salt and stir well. Add 20 grams of butter, stirring until blended.
     Prepare the flour in the dough composition, poured a little water mixture, stirring until blended. Knead until dough is smooth.
     Round the dough and rest for 20 minutes. Cut the dough and weigh 50 grams, round it off.
     Smear the dough with the remaining butter.
     Set the dough on a baking sheet or composition of the dough, cover with plastic wrap.
     Take the dough, flatten to thin as the skin thins martabak.
     Fold the edges toward the center.
     Heat a griddle pan over medium heat, rub with butter. Cook until golden brown. Lift.
     Serve with curry.

For 18 pieces

Arroz Con Leche (Rice Pudding Traditional Spanish)

     125 grams of rice
     1 liter of fresh milk
     125 grams of granulated sugar
     salt to taste
     1 piece of valencia orange peel or lemon, grated
     1 small cinnamon sticks

How to Make:
     Boil the rice for about 5 minutes with a little water, but do not let the rice dry.
     Separately, heat milk over medium heat. Enter the sugar, orange peel, lemon and cinnamon, and cook until boiling. Enter the rice, then reduce the flame. Stir in milk and rice mixture constantly so crusted or burnt. Use a wooden ladle, stir it into the bottom of the pan. Cook until rice is done. If masik hard, add the milk. Rice pudding is supposed to be watery and not thick or hard.
     Serve cold without the cinnamon stick and lemon peel or orange peel.

Serves 6

Refresco Y Cremoso de Coco Mango (Mango Cream with Coconut Milk)

     2 ripe mangoes, peeled and diced
     150 ml coconut milk
     2 tablespoons honey
     2 tablespoons shredded coconut
     ice cubes to taste

How to Make:
     Combine mango with coconut milk, add honey. Blend until smooth.
     Serve with ice cubes and a sprinkling of grated coconut.

Serves 2

Calamares, Ramona taste

     1/2 pounds squid, cut into small pieces
     1 onion, sliced
     3 tablespoons olive oil
     2 cloves garlic, sliced
     100 grams of green pepper, sliced

How to Make:
     Saute onion in olive oil until wilted. Add garlic and cook until browned. Enter the squid and peppers, paprika and cook until wilted. Remove and set aside.
     Serve while hot.

Serves 6

Les Fougassette (Bread Traditional South of France)

     20 grams of baker's yeast
     125 ml warm water
     600 grams of wheat flour
     150 grams of caster sugar
     3 eggs, separated whites and kuningya
     8 tablespoons olive oil
     salt to taste
     2 tablespoons orange flower water immersion
     1 piece of lemon peel, grated
     125 ml of water

How to Make:

     Mix the yeast with 125 ml of warm water and stir well. Pour yeast into 100 grams of flour and stir well. Let stand for 2 hours for dough to double.
     Put the mixture in a large container, then add olive oil, egg whites, salt, orange flower water, orange peel, lemon and water. Stir well. Ulen dough until well blended and smooth. Form of flat bread dough and sprinkle flour on the surface. Cover tightly dough with a damp cloth, let sit for 3 hours.
     Remove the dough, roll to roll logs up to ketebalan2 cm. Cut a rectangle 4 cm x 7 cm and oval shape. Stab with a knife as much as 3 holes.
     Set the dough on a baking sheet that has been smeared with oil around it. Let stand for 1 hour. Rub surface of dough with beaten egg yolks. Bake the bread in the oven for 15 minutes.

To 20 servings

Wednesday, 11 July 2012


350 grams of smoked bacon / smoked beef
350 grams of smoked beef
   4 pieces of sausage, boiled
500 grams of sauerkraut
500 grams of boiled potatoes

How to make:
Prepare the sauerkraut: cabbage leaves boiled for 1/2 hours with onions, bay leaves and salt. Arrange in a plate of bacon pieces, beef, sausage, potatoes and sauerkraut.