Gudeg Yogyakarta

Gudeg Jackfruit

Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)

Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I

1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + terenda egg had to be.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.

Phase II

1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

How to Create a version of the European Chemicals Agency (with a pressure cooker and canned jackfruit):

1. Arrange bay leaves in pot press.
2. Arrange galangal.
3. Enter canned jackfruit that had been cut.
4. Add the boiled eggs that have been digurat-lined with a knife.
5. Insert slices of brown sugar
6. Combine subtle seasoning, salt, vinegar, and coconut milk. Mix well, pour into a saucepan.
7. Cover the pan and jerang on the stove. Cook as when cooking meat to the pot press.
8. After that reduce the stove (For electric stoves commonly in use in Germany, I set the number 1)
9. Cook approximately 1 hour. Turn off the stove. And wait until the pan can be opened
10. Remove the egg. With the lid open, heat again gudeg high heat until the water a bit lost. Occasionally tap-tap jackfruit so devastated.
11. Please re-enter the egg. Cover the pan, and cook over low heat again for about 1 hour.

Complement Gudeg: Spices Areh, opor Chicken & Tofu, Sambal Goreng Krecek
Spices Areh

opor use chicken broth is delicious and know that the number of santannya dilebihkan and thick, because the traditional areh
only the coconut milk is just salt and bay leaves aja.

Opor CHICKEN OUT

Material:
2 chickens, cut into 8, half-baked fries
4 large white fruit out, 4 pcs, fried
2250 cc coconut milk from coconut 3 eggs (separate thick and thin)
4 tsp brown sugar
3 tsp lemon grass, crushed
LBR 6 lime leaves
cooking oil for sauteing

Blend:
Onion btr 18
18 cloves garlic
15 btr toasted hazelnut
1 teaspoon toasted coriander
1 ½ tsp cumin sangria
3 cm langkuas
5 tsp salt

How to Make:

1. Saute the blended ingredients until fragrant, pour the liquid coconut milk.
2. Enter the sugar, lemon grass, lime leaves, bring to a boil.
3. Add the chicken and knew that was fried until the juices to stay half.
4. Enter the thick coconut milk, the bucket-bucket to milk is not broken.
5. Cook until slightly thickened coconut milk

Sambal Goreng KRECEK

Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic

How to Make:

1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.

Note:

'Dregs gudeg' a form of greeting, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

Chicken Soto

Chicken Soto is a kind of chicken soup with glass noodles content, bean sprouts, slices of chicken eggs, cabbage, potatoes and tomatoes. Chicken soup with saffron spice that yellow gravy.

Chicken soup can be eaten with white rice or slices lontong.

Material:

* 1 whole chicken (clean)
* 200 grams of cabbage
* 200 grams of bean sprouts (boiled briefly)
* 4 potatoes (boiled or steamed, peeled, and fried)
* 2 tomatoes
* 50 grams glass noodles (soaked in hot water)
* 3 boiled eggs
* 2 liters of water
* Fried onions

Spices:

* 3 lime leaves
* 2 stalks lemongrass
* 2 bay leaves
* 1 leek
* 25 grams galangal
* 2 tablespoons cooking oil

Spices are blended:

* 5 grams of turmeric
* 4 candle nut
* 15 grams ginger
* 3 pieces of red onion
* 2 cloves garlic
* ½ teaspoon pepper
* 2 tablespoons salt

How to make:

* Saute the blended ingredients over low heat until fragrant
* Boil the chicken in the pot along with herbs that have been pan-fried, galangal, lime leaves, bay leaves, lemon grass and leaves for at least 30 minutes until the chicken becomes tender. Cooking time can be shortened by using a pan presto.
* If the sauce is still unsettled allowed to add salt or pepper to taste
* Separate the meat from the bone with a fork and knife
* Return the bones to the broth in the pan
* Add the leeks cut
* Kuah need boiled again before serving

How to serve:

* In the bowl place the cabbage, bean sprouts, vermicelli, sliced potatoes, tomatoes, and eggs and chicken meat
* Flush the boiling soup broth into the bowl
* Add fried onions and lemon slices on top if you like
* Serve with chili vinegar, soy sauce, crackers and emping.

Mie Ongklok

Mie Ongklok


Material:
750 ml beef broth
3 tablespoons cornstarch
3 tablespoons soy sauce
300 grams of wet noodles
100 grams of cabbage, roughly sliced
10 tree chives, thinly sliced
2 tablespoons oil for sauteing

Subtle Seasonings:
2 cloves garlic
1 / 4 teaspoon pepper
1 / 2 teaspoon salt

How to Make:
Stir fry until fragrant spices finely. Enter Thicken broth with water and sago. Bring to a boil. Lift.
Enter the noodles and cabbage in a sieve and then boiled with whipped diongklok or until cooked.
Enter the noodles and cabbage into the bowl and flush with the sauce. Sprinkle with chives. Serve hot.

Spiced Roast Chicken

Ingridient :

• 3- to 4-lb. chicken pieces (drum-sticks, wings, and thighs)*
• 1/4 c. soy sauce
• 2 cloves garlic, crushed
• 1 tsp. black pepper
• 1/4 c. sugar
• 2 tbsp. vegetable oil several lettuce leaves
  

How to cook :

1. Rinse chicken in cool water and pat dry with paper towels.
2. Mix soy sauce, garlic, pepper, sugar, and oil in a bowl.
3. Thoroughly rub chicken pieces with this mixture. Save unused portion of mixture for later use.
4. Place chicken on a plate and let stand for 2 to 4 hours in the refrigerator.
5. Place chicken on a rack in a roasting pan and roast uncovered for 1hours at 350F. Turn chicken and drizzle with remaining soy sauce mixture every half hour during roasting.
6. When chicken is done, remove from the oven. Arrange pieces on a bed of lettuce on a serving platter.
   
   
   Preparation time: 10 minutes Refrigeration time: 2 to 4 hours Cooking time: 1 1/2 hours
   Serves4
   
   
   

Spiced Roast Chicken

Ingridient:

• 3- to 4-lb. chicken pieces (drum-sticks, wings, and thighs)*
• 1/4 c. soy sauce
• 2 cloves garlic, crushed
• 1 tsp. black pepper
• 1/4 c. sugar
• 2 tbsp. vegetable oil several lettuce leaves
  

How to cook :

Rinse chicken in cool water and pat dry with paper towels.
Mix soy sauce, garlic, pepper, sugar, and oil in a bowl.
Thoroughly rub chicken pieces with this mixture. Save unused portion of mixture for later use.
Place chicken on a plate and let stand for 2 to 4 hours in the refrigerator.
Place chicken on a rack in a roasting pan and roast uncovered for 1hours at 350F. Turn chicken and drizzle with remaining soy sauce mixture every half hour during roasting.
When chicken is done, remove from the oven. Arrange pieces on a bed of lettuce on a serving platter.


Preparation time: 10 minutes Refrigeration time: 2 to 4 hours Cooking time: 1 1/2 hours
Serves4

BEEF STEW RECIPES

Another great beef stew recipe to try...with onions...great !




INGREDIENTS

* 1 1/2 pounds beef stew meat
* all-purpose flour
* 1/4 cup butter or margarine
* 3 cups diced onion
* 1 garlic clove, minced
* 1 1/2 cups beef broth
* 2 tablespoons cider vinegar
* 1 tablespoon tomato paste
* 1 bay leaf
* 1 1/2 teaspoons salt
* 1 teaspoon lemon-pepper seasoning
* 1/2 teaspoon dried thyme
* cooked rice or noodles

DIRECTIONS

1. Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles...great taste and combination.The beef stew recipe is ready to serve..enjoy the party !
by Our Food Recipes

The Best Vegetables For Dieting

A good balanced diet is essential for anyone who wants to lose weight. It is recommended that people eat at least 5 portions of fruit or vegetables a day to help them keep their body at optimum health.

However eating more vegetables can really help your weight loss and of course with any food there are bad and good so here I will try to give you an idea of the best vegetables for dieting.

Vegetables are usually great for dieting because they generally have a low fat content and if eaten raw or cooked correctly is packed full of vitamins and nutrients which is extremely beneficial for your body even if it doesn't help you lose weight.

The good thing about vegetables is they are generally cheaper than meat. They can be cooked in a variety of ways to make them delicious. I find adding vegetables to a meal can add color and variety to any dish.

The high water content of vegetables is the main reason they are a great food to eat when dieting. The low calorie content and the extra fiber present in most vegetables can help you feel fuller without putting extra calories into your body. The low sodium content of vegetables is also beneficial to your weight. Lower sodium levels in your body would mean your body needs to retain less water and thus you would be lighter by a few pounds just by eating more vegetables.

All fresh vegetables are great for dieting. A meal with more vegetables is healthy and packed full of vitamins and nutrients yet low in fat and calories.

Here is a list of some of the best vegetables for dieting:

Bok choy - this Chinese vegetable is great when gently stir fried with a splash of light soy sauce. Or if you like try blanching them in water for 1 minute and dipping them with light soy sauce or oyster sauce.

Bean sprouts - extremely low in calorie and is deliciously crunchy. This vegetable is full of water so a quick stir fry with a splash of soy sauce or oyster sauce is all you need to do the trick.

Celery - this vegetable is well known for dieters. It has a great mild flavor and is delicious eaten raw. Try to avoid the high calorie dips if you want to lose weight though.

Lettuce, spinach and other light greens - lettuce is low in calories and is light and crisp when eaten raw. Spinach needs to be cooked lightly to bring out the best in flavor. Try steaming gently and add a pinch of pepper and a squeeze of lemon to taste.

Mushrooms - a chunky and very tasty vegetable. A favorite when used in pasta sauces and bolognaise. If you're using the large flat mushrooms try grilling them under medium heat and add a splash of olive oil - the sweet taste will amaze you.

Asparagus - is sweet, tender and crisp when cooked correctly. Try grilling asparagus spears whole with a pinch of salt and pepper to taste. Or if you prefer you can cut them into smaller slices and quickly stir fry them. It is healthy and delicious!

Green and red peppers - try cutting a pepper in half and gently grill. The sweetness of the peppers will be brought out under the grill or if you prefer cut them into chunks and barbecue them.

Cucumber - eaten fresh in salads cucumbers can add color and texture to any meal. This vegetable (well officially a fruit) is best eaten raw and because of its high water content is one of the lowest calorie foods around.

Cabbage - full of vitamins and minerals and amazing hearty. Cut into thin shreds and quickly stir fry or blanch to help it retain all the flavor and nutrients. Add to salads for extra variety and flavor.

Tomatoes - delicious eaten raw or can be gently grilled fro a sweeter fuller taste.

Herbs - adds flavor and color to any dish. Makes any dish more appetizing.

Onions - the old trusted onion is so versatile and could be added to salads raw or cooked or caramelized to create absolutely any dish!

Jalapeno peppers - add some spice into your meals with this pepper. If you like hot salads or salsa then this pepper is a must. It is full of vitamins and can help boost your metabolism and burn extra calories without you even moving!

Beans and peas - Beans and peas are delicious. Beans can be shredded and quickly cooked.

Well there's the list of the best vegetables for dieting.

The list is not comprehensive because I could go on and on but most of the commonly available vegetables are covered here which will give you a great start.

by Sam Das

2 Easy to Make Healthy Recipes

Cooking is not to every ones liking. There are some people who like to cook regularly. And then there are some who hate even thinking about cooking. And then there are the ones who are in the middle. Those of us, who can go for a quick recipe any time, and at the same time, do not have the patience to try out some thing, which needs a lot of preparation and time. Here are a couple of easy to make recipes for the ones in the final group of the above three.

Tuna and Vegetable Salad Ingredients 8 ribs of celery from the heart with leafy tops - chopped 6 plum tomatoes - chopped 1 fifteen-ounce can of drained chickpeas. 1 medium sized onion - chopped A handful of flat-leaf parsley leaves - coarsely chopped 1/2 cup of pitted black olives - coarsely chopped 2 six-ounce cans of drained Italian tuna 2 lemons 1/3 cup of EVO oil Salt and freshly ground black pepper as per your liking

Directions Combine celery, tomatoes, chickpeas, onions, parsley and olives in a bowl. Flake tuna and add it to the salad. Dress the salad with juice taken from 2 lemons and roughly 1/3 cup of EVO oil. Season the salad with salt and pepper as per your liking.

T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs

Ingredients
6 one-inch-thick T-bone steaks
1/4-cup EVO oil, and some more oil for drizzling
6 vine-ripe tomatoes - tops removed - seeds scooped out
Salt and pepper as per your liking
3 slices of good quality bread, crusts trimmed and torn into pieces
1/2 cup pitted good quality olives, a couple of handfuls
3 handfuls of flat-leaf parsley tops
5 to 6 stems of fresh sage - stripped
3/4 cup of grated Romano, 3 handfuls
2 cups of arugula - chopped
1 cup or 20 leaves of shredded or torn basil
1/2 lemon for its juice

Directions
First heat the oven to 375 degrees F.

Heat a large griddle or large skillet over high heat. Apply roughly a quarter cup of EVO oil on the meat with the help of a brush. Sear the steaks 2 minutes on each side, 3 of them at the same time. Set the steaks on a baking sheet. Once the steaks are all seared off, transfer them to oven and roast for 5 to 6 minutes to get it done medium, subtract or add 2 minutes to this time for making it medium- rare or medium-well.

Place tomatoes on a broiler pan and season them with enough salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and then pulse grind the mixture. Dress the mixture with some EVO oil, salt and pepper, and fill the tomatoes.

Dress chopped arugula and basil with a little lemon juice, EVO oil, salt and pepper. Remove the steaks and let them rest for a while. Switch the broiler on and broil the tomatoes for a couple of minutes until the cheese and breadcrumbs on top turns brown. Serve the steaks with greens on the top and broiled tomatoes along side.
by: Chaand Sristy

Diabetics Recipe's

If you or your family member has been diagnosed with diabetes, it is important to cook healthy meals that may help the person stay fit. As breakfast is considered as the first and most important meal of the day, you should pay it special attention.

However, it remains a challenge to cook for people suffering with diabetes. Many studies done in this field indicate that people with diabetes should start their day with certain grains for breakfast as this will help them maintain their blood sugar levels for the entire day. These grains include whole-grain barley, whole grain rye, and other whole grains such as oats. Today, you will learn how to cook a mouth-watering dish - American chili for diabetics. The best thing about this dish is that you can also store it for future use.

Here are the ingredients:

• Hamburger- 2 lbs.
• Tomato juice- 1 quart
• Onions- 2
• Green peppers- 2-3 nos.
• 1 pound of dried kidney beans
• Chili powder- 2 tablespoons
• Cumin (optional)- 1 tablespoon
• Black pepper- 2 teaspoons
• Papirika -1 tablespoon
• Salt- 2 teaspoons
• Chopped tomatoes- 1 small can

Recipe

• First, soak kidney beans overnight.
• Cook for around 1 hour until they are tender
• Brown the hamburgers
• Next, add green pepper and chopped onion
• Cook for 10- 15 minutes
• Convert the dish to a large pot and add hamburger, onions, and peppers
• Now, add drained beans and tomato juice as well as chopped tomatoes
• Add paperika, salt , black pepper, and cumin (optional)
• Add vegetables for a great taste
• Cook for 30 minutes.

Watch this space for more recipes for healthy recipes.