Indonesian traditional nasi tumpeng

• 1 kg gram beras putih, cuci bersih
• 800  ml santan kental
• 6 lembar daun jeruk
• 5 lembar daun salam 
• 2 batang serai, 
• 5 batang telunjuk kunyit, parut , saring ambil air nya saja
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  • Masak beras dgn air sampai setengah matang  (pake ruas jari tangan cara mengukur banyaknya air) , 
  • Masak santan serta air saringan dari kunyit.didihkan .
  • Masukkan daun jeruk, daun salam, daun pandan, batang serai, serta garam. Aduk rata, kemudian cicipi rasanya.
  • Tuangkan  ke beras dan aduk kembali sampai rata.
  • Nanak nasi di wajan sampai matang Diamkan hingga nasi matang 
  • cetak di cetakan tumpeng

Untuk tambahan di tumpeng : 

bisa sesuaikan dgn keinginan sayur urap, ayam goreng , tempe kering, sambe telor balado, sambel sm lalabannya 

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Indonesian traditional nasi tumpeng

Chicken with Cheese / Chicken Kiev

I got this recipe from basic "chicken kiev" i have no I dea whether the recipe is based on the city In Ukraina (kiev ) but one thing i can say about  this Chicken was really godt....

Hainan Chicken rice

YOU WILL NEED :
3 very fresh chicken breast
1 tbsp light soy sauce

6 slices fresh ginger
1 clove garlic, slightly bruised
1 tsp sesame oil
1 tbsp light soy sauce
½ tsp salt



Chicken Stock

Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
3 pieces of ginger
2 garlic

Chicken Rice

3 cups long grain rice
2 tbsp chicken
2-3cm ginger, grated
3-4 cloves garlic, chopped very finely or grated
1-2 tsp salt (to taste)
3 ½ cups chicken stock
Chilli Sauce

10 fresh red chillies, seeds removed
1-2 cloves garlic
Juice from kaffir limes to taste
Salt & sugar  to taste

Chicken Soup

Chicken stock (from the boiled chicken)
Chopped shallots or small amount of chopped cabbage
1-2 cloves garlic
2-3cm ginger, grated
salt and sugar to taste

Preparation

Bring a pot of water to the boil, the pot being large enough to fit the  chicken.

boils the chicken , turn heat off once chicken is tender.make sure the chicken cooks inside as well as outside.  Leave the chicken to stand in the water for one hour.then  lift up the chicken, drain the water from chicken . remove chicken then cut into bite-sized pieces.

For chicken stock, add extra chicken bones or pieces, three slices of ginger and garlic to the water in which the chicken was cooked. Boil for one to two hours until stock has a strong chicken flavour. Discard chicken bones/pieces and strain the stock through a muslin cloth.

 For chicken soup, ladle a small amount of hot strained stock into serving bowls. Add finely chopped garlic. If serving with cabbage, you will need to cook the cabbage in the stock for a short while before serving

For chicken rice, wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a wok, put oil  and then add the ginger and garlic and fry well.

 Add the rice and salt and stir fry briskly for about 1-2 minutes. Transfer rice into an electric rice cooker or pot. Add in chicken stock . Follow normal instructions for cooking rice.

For chilli sauce, roughly chop chillies, garlic and ginger and then blend in a food processor. Add , lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.

Chicken BIRYANI

It's has been snow in this past 3 days....and according to the weatherforcast it will be Snow storm this weekeend...well the snow this year it's coming too early normally the snow only coming between first - mid of december....well forget about the weather now let talk about the food i made today :-)))

I made one of indisk food it's called " Chicken BIRYANI" , i loved it...but my husband said that it was to strong for him LOL ....yes this BIRYANI contents of chili, pepper.....aniway it's good especially we eat during the Winter time .....

YOU WILL NEED :

Chicken 750 grm

Rice (soaked for 10 minutes) 500 grm

Oil 1 cup

Onions (finely chopped)  4 medium sized

potatoes  3 medium sized

Tomatoes (finely chopped) 6-7 (medium sized)

Yogurt  1 1/2 cup.

Garlic (paste) 1 tbsp

Ginger (finely chopped) 1 tbsp

Green chilies ( slit in two ) 6-8

Salt  2 tbsp

Instant Bombay BIRYANI spice mix 1 packet

MENTHOD OF COOKING :

1. Fry onions in oil until golden brown. Add chicken , ginger , tomatoes, instand BIRYANI , yoghurt and fry for 10-15 minutes. Add potatoes when chicken is half tender

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2.When oli seperates from gravy , add green chilies and cook for another 10 minutes and turn of the heat.

3. In another pan , boil rice in 6-8 glasses of water with 2 tbsp of salt. Drain water when rices is half done.

4. set rice and chicken curry in alternate layers in big cooking pan.cover and cook on low heat for 5-10 minutes....

serve warm :-) with salad

menu puasa hari ke 23,24,25

Beberapa photo yg tertinggal....:-)

Sayur asem +tetelan...hemmmm seger buka puasa nasi panas + sayur asem...mantapppp

Beef yakiniku ala aku he..he

Masih di sebut gudeg jogja kah ??? makanan ini ..he..he rencana sih pengen bikin gudeg jogja tp ngga ketemu nangka muda jd ya bikin gudeg ayam aja deh...he..he rasanya hemmmm yummmy bangettt

Resep  " GUDEG AYAM ALA AKU"

Ayam 1 kg potong potong

4 buah telur rebus

Bumbu :

3 buah bawang putih haluskan

6 buah bawang merah haluskan

1 sdm ketumbar bubuk

1 cm lengkuas , haluskan

daun salam sebanyak mungkin he..he sy kasih 10 biji...

garam , gula merah , asem jawa secukup nya

400 ml santan.

Cara membuat

rebus ayam + bumbu sampai matang +kemudian masukan santan dan telur biarkan mendidih ...sajikan deh...gampang banget kan

menu puasa hari ke 17, 18, 19

Kemaren-kemaren ngga sempet posting , baru sekarang ada waktu buat posting....kita sudah lebaran cuma ini sih buat arsip saja..he..he posting nya setelah lebaran....sayur lodeh + bakso ikan...hemmmmm yummmyFried chicken , pesenan nya Diva....Pho bo, soup vietnam...hasil"provokasi" lemen baik hi..hi provokasi yg positif membuat saya bisa berkreasi di dapur....yummmy abis...seger dehhhhh