Easy Egg Recipes: Eggs Croquette

Egg recipes for dinner

With a mixture of chopped eggs, croquettes this one is so tasty, crunchy. Delicious eaten warm and can be used as school lunch or snack.

Ingredients:
500 g potatoes, peeled, steamed, mashed
2 eggs poached chicken
1 egg yolk chicken
Seasonings:
½ tbsp margarine
30 g onion, chopped
50 g carrots, chopped
½ tsp pepper powder
1 teaspoon salt
Layers:
1 egg, beaten until frothy
150 g flour PANIR

How to create:

• Peel the boiled eggs, chopped egg white and egg yolk puree.
• Seasonings: Melt margarine, saute onion until wilted.
• Add the carrots, stirring until wilted.
• Mix the spices, stirring until blended. Lift.
• Mix the potatoes with finely chopped egg white and yolk of chicken eggs until smooth and blended.
• Shape dough into a long round.
• Dip in egg. Dredge in flour PANIR.
• Fry in hot oil until golden yellow and more.
• Remove and drain.
  

For 6 people

Pudding Recipe: Banana Bread Pudding

Pudding recipes

Jakarta - croissants are crisp, savory layered bread pudding makes sense so the more special. Moreover, interspersed taste so sweet banana filling.

ingredients:
4 bananas, peeled
1 tablespoon butter
4 plain croissants, ready to buy
3 eggs chicken
400 ml fresh milk
75 g sugar
½ teaspoon vanilla powder
½ tsp cinnamon powder
Topping:
2 tablespoons raisins + candied red cherries
2 tablespoons sliced ​​almonds
1 tablespoon granulated sugar

How to make:

• Melt the butter, ripe bananas until brown on both sides. Lift.
• Arrange the croissant pieces in a heat resistant dish.
• Beat eggs with sugar, mixed with milk, sugar, vanilla and cinnamon until blended.
• Pour the egg mixture into the dish.
• Give Topping ingredients. Bake in hot oven 180 C for 45 minutes.
• Remove and serve warm.
  

For 6 people
source detikfood

Healthy Fish Recipes: Fish Spicy Sweet Fuels

Fish grilled on this one crisp outer skin. Plus a little smear of chili seasoning sauce that seeped down to the inside of the meat, making it felt more stable.

ingredients:
1 tail (500 g) fresh pompano, clean
1 tablespoon lemon juice
Seasonings spread:
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons lime water
Blend:
5 pieces of curly red chili
3 pieces of red chili sauce
3 cloves garlic
2 red onions
½ tsp sugar
1 teaspoon salt

How to make:

• Cut the fish body lengthwise to open one side of his body.
• Seasonings spread: Mix oil, soy sauce, lemon and spices until blended.
• Marinate the fish body with spices spread until blended.
• Burn on charcoal embers while turning and basting with remaining ingredients until blended.
• Burn up to dry and mature.
• Remove and serve hot.
  

For 2 people
Source detikfood

Fish Recipes: Catfish Mango Sauce

Healthy fish recipes - Easy fish recipes

Jakarta - After bandaged dry flour and fried catfish is getting tasty crisp. Sauce splash of water in a spicy mango sour-spicy catfish more and make it so tasty. Come taste!

ingredients:
4 tail catfish medium
2 tablespoons lime juice
2 cloves garlic, grated
1 teaspoon salt
cooking oil

Layers:
1 egg white, beaten
100 g ready-made flour
Mango Sauce:
200 g young mango flesh, small shaved long
2 tbsp fried peanuts
Seasonings:
1 tablespoon vegetable oil
300 ml water
1 tsp cornflour, dissolved in a little water
Blend:
3 pieces of curly red chili
2 pieces of red chili sauce
2 red onions
2 cloves garlic
Brown sugar 1 teaspoon finely comb
1 teaspoon salt

How to make:

• Clean the catfish, to the mucus disappears. Discard the contents of his stomach, his slice-slice.
• Marinate catfish with lemon juice, garlic and salt until blended.
• Dip in egg whites and then coat with flour ingredients until blended. Let stand briefly.
• Fried catfish in many oil and medium temperature until dry and cooked.
• Lift and tirikan.
  

Mango Sauce:

• Seasonings: Stir fry ground ingredients until fragrant.
• Pour water and bring to a boil.
• Pour the starch solution, stirring until slightly thickened.
• Enter the mango, stir briefly. Lift.
• Serve the fried catfish with mango sauce.
• Sprinkle peanuts. Serve hot.
  

For 4 people
Source detikfood

Pasta Recipes: Aglio Olio Angel Hair

Pasta recipes easy

Pasta Recipes: Aglio Olio Angel Hair:

• Heat briefly angel hair that has been boiled in hot water. Drain immediately.
• Saute garlic until fragrant.
• Enter the cayenne pepper, stirring until wilted.
• Enter the other spices. Mix well.
• Add angel hair, stir until well blended.
• Remove and serve warm.
  

For 1 person
source: DetikFood

Grilled Fish Dishes Typical of Makassar

Aptitude of marine fish or fish dish called kudu-kudu. Johannesburg - It is no secret, so far I do have a bias towards the typical grilled fish Makassar. Makassar most intelligent people burn / bake fish. Usually baked plain, often without the discarded scales, with a charcoal / wood burning from the proper distance. Fish scales protect the fish so as not to burn, in addition to also make the fish meat remained moist (moist) on the inside.

With the expertise of fish a la Makassar burn it, guaranteed we will be able to enjoy the flavor of the fish at its best. Plain grilled fish meat will taste the freshness, sweetness, and texture are perfect. It was very different from fish that have been coated in a variety of spices and baked.

Plain grilled fish was served with a variety of kondimen. Depending on the diner or restaurant, grilled fish mencocol kondimen to be numbered 5-7 types, namely: ly sauce, garlic sauce, dabu-dabu, fish paste, soy sauce, young mango slices, and slices of green tomatoes. The best way is to take a little bit of each kondimen, and mix into a small dish provided.

In Bandar Seafood, fish grilled a la Makassar is served in authentic. In fact, every day brings Bandar Seafood 11 types of fresh fish, typical from Makassar, among others: kudu-kudu, but-but-Kaci Kaci (kaneke), su'kang, titang, baronang, papakulu, coral trout, and ila. Perhaps, this restaurant is the most complete grilled fish presents a typical fish from Makassar. It costs on average Rp 12 thousand per 100 grams, except sponge (milkfish) which is cheaper and coral trout (grouper), which is more expensive.

My favorite in Bandar Seafood is a fish grilled kudu-kudu. As I have pointed out, kudu-kudu fish shaped like a box with a very hard skin. In Makassar, usually issued kudu-kudu meat, then fried flour. "Box" fish are also fried and served as a garnish. In Bandar Seafood, kudu-kudu baked whole, then "dismantled" the back for the fish meat is soft and smooth to Pried Loose out. Kudu-kudu meat is plain with a mixture of various kondimen dicocol. A real dining experience!

Bandar Seafood hallmark is to present an order of grilled fish with two types of sauce. Term: two flavors of grilled fish. Next parape flavored grilled fish, and next to him again flavored rica-rica. This method is to accommodate the way people eat fish Jakarta. You see, in Makassar, a person eating a fish. While in Jakarta, and in other places, one fish eaten by 2-4 people.

Sauce parape also never tell me here. That is semi-solid thick sauce which is the main ingredient of red onion and brown sugar. Sometimes, to fulfill the desire of the Javanese who likes soy sauce, sweet soy sauce is added too. Parape sauce is perfect for those who do not like spicy. Sweet-sour flavors that stand out really really shake up the tongue.

In addition to various fish, Bandar Seafood also has a flagship dish of shrimp, squid, and crab. In addition to serving roasted fire a la Makassar, also can be ordered broiled fish a la Hong Kong, as well as a popular crab cooked in black pepper, oyster sauce, curry, and others.

Let mi makang Ikang ki! (Bondan Winarno)

Bandar Seafood
Green Ville Blok No AV. 19
West Jakarta
021 56964316

Fresh Seafood Market: Soft Shelled Crab Dish Kemala Beach

Jakarta - white sands and lapping waves. Balinese Gamelan floated. Black and white fabric poleng menyalut wooden poles. Leaf decoration hanging in the wind-juntai. In the kitchen, Kadek betutu busy to cook chicken. But, you know, how come there are passing coal barge?

Wait a minute! The atmosphere is very m-Bali, it was not on the island, but in a piece of the east coast of Balikpapan, East Kalimantan. This restaurant had a successful replication of Bali in distant lands.

Kemala Beach has long become a tourist destination Aberdeen residents. The beach clean. On this beach can be rented jetski, banana boat, and many other coastal attractions. On weekends, the beach is becoming more crowded because of the many people off fatigue and stress here.

Of course they do not eat skadar wind. In this Kemala beach there is one long building that accommodate a variety of dining facilities. Various types of food offered by each restaurant there. There are Arab foods, Manado, Chinese, as well as coffee shops and cafes to simply kongkow. Best and most extensive tip occupied by Dapoer Jimbaran.

Jimbaran offers a variety of seafood to be processed in Bali - much like the commonly offered in the original along Jimbaran beach in Bali there. For the record, which in Jimbaran is also similar style seafood restaurant in Makassar, Thailand, and elsewhere - that is the style of fresh seafood market. Visitors come to choose fresh fish, and then select the type of cuisine for the "complete" protein that is selected.

That afternoon I chose the grilled red snapper (600 g, USD 75 thousand), soft-shelled crabs (500 grams, Rp 62 thousand), and saute the spinach.

Fresh red snapper baked plain. After reaching half-baked, dibalur with herbs and spices typical Balinese (base genep). This is indeed a very unique Balinese way different from the way people Makassar "finish" the fish in the embers of the fire. Therefore, the results were definitely different. On this basis, our assessment of fish grilled / roast had to be fair. It should be apple to apple. How to burn fish traders in Muara Karang was different again, with different outcomes.

Balinese grilled fish produces a slightly charred finish due to caramelization-spice marinade. Moist-ness fish meat is no longer natural because it's too infiltration marinade is cooked. Several times I ate grilled fish in Bali with friends Jakarta, most of them the same comment: "Why not use soy sauce, huh?" As if obligatory grilled fish seasoned with soy sauce.

This is what actually I've mentioned as a caveat at the top. Before the judge, first know its uniqueness. For me, grilled snapper prepared in the kitchen Jimbaran Kadek is worth 8. Fried soft shelled crabs worth 9. Only fried flour seasoned with a minimalist, fried soft-shelled crabs Jimbaran is a dish that should be tested if you have time stop by here.

In East Kalimantan, usually large-sized crabs - including large-size soft-shelled crabs - imported from Tarakan. In this Jimbaran sokanya crab was very fresh, clean, tasty, and leaving a clean palate in the oral cavity. There is no oily residue or taste fishy. (Bondan Winarno)

Dapoer Jimbaran
Jl. General Sudirman
Kemala Beach
Balikpapan
0542 440808, 419 111