Rangkuman berita mengenai kuliner Indonesia sepanjang 2021. Dari daftar warisan budaya, kiprah kopi di kancah internasional, hingga jadi objek diplomasi.

Tempe bisa diolah untuk lauk, sayur, maupun camilan lezat.

Empal gentong adalah masakan khas masyarakat kota Cirebon, Jawa Barat. Makanan ini sangat mirip dengan gulai dan cara memasaknya menggunakan kayu bakar di

Kindvriendelijke recepten; van avondeten tot high tea?

STOK LEBARAN Ada banyak menu khas Lebaran, misalnya ketupat dan opor.

Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!

Bitter melon soup is made with hollowed out bitter melons (bitter gourd), stuffed with a pork mince mixture and cooked in a light soup. A simple and healthy dish to be eaten with steaming white jasmine rice.

Assalamualaikum. Mas nak share satu resepi cucur jagung yang best...memang sedappp..special sebab selain jagung, ada ikan bilis dan udang dalamnya.... Sesuai untuk sarapan atau minum petang... Selamat mencuba yerk Cucur Jagung Special Resepi : MasDuniaku Bahan : 1 biji jagung - dihiris 1/2 cawan udang kertas yg kecik halus2 tu - bersihkan buang kepala n janggut nyer 1 biji bawang besar saiz sederhana - dihiris dan ditumbuk bersama ikan bilis segenggam ikan bilis - basuh dan toskan - ditumbuk 2 biji cili merah - ditumbuk juga sedikit daun kucai - di potong panjang2 1/2 sudu besar minyak masak 1/2 sudu kecil cuka 1 sudu kecil serbuk secukup rasa 1 cawan tepung gandum - klu rasa adunan cair sikit, boleh tambah lagi 2 atau 3 sudu besar 1 sudu kecil serbuk kunyit - untuk warna Garam secukup rasa 1 cawan air Minyak untuk menggoreng Cara membuatnya : Masukkan bahan yang ditumbuk kedalam bekas dan masukkan air, sedikit minyak, cuka, secukup rasa dalam bekas dan gaul sebati . Kemudian masukkan tepung dan kacau sebati, jangan terlalu cair kalau cair tambah tepung tau. Rasakan, klu tawar sedikit, baru letak garam secukup rasa. Kemudian baru masukkan udang , jagung yg dihiris dan kucai, sebatikan. Panaskan minyak (menggunakan api yg perlahan dan kecil saja tau), sendukkan adunan ke dalam minyak dan goreng hingga garing. Bila dah cukup garing angkat dan toskan siap tuk dihidangkan.

Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!

Resep udang bakar madu teflon adalah resep yang sangat simple dan tentunya sedap.Resep udang bakar madu ini harus menggunakan udang yang mas...

Arroz de Pajarito or Arroz con Plátano Maduro is a side dish popular in Colombia. It’s a very simple and easy recipe to make recipe, perfect for accompanying all sorts of Colombian main dishes. There are different variations of this dish, depending on the region of Colombia and the cook. My recipe is a basic

Une recette de crevettes juste marinées au citron et au gingembre... C'est parfumé et c'est light et cela peut être une recette de fêtes ou d'apéritif réussi...

Canh Đậu Hũ Hẹ chay is a Vietnamese homestyle soup that is comforting, light and savoury. Flat chives, shallots, and garlic are the main undertones of flavour for this tofu and garlic chive soup! Growing up, I ate a lot of Vietnamese style dinners where each meal had a protein, a soup, and a veggie […]

Resep Gudeg Jogja Paling Enak – Resep Masakan Sederhana. Resep gudeg jogja sederhana dan praktis ini sebagai salah satu koleksi ... Read more

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Chicken Rendang/Rendang Ayam…...whether you like it dry or with lots of gravy....it is a favorite of young and old. Today's RECIPE is a less spicy version but you can double the dried chillies for a spicier dish. Don’t discard the chill seeds if you prefer a more spicy version.

Dit Indische bijgerecht zit boordevol groenten! Heerlijke knapperige groenten met geraspte kokos. Het was de eerste keer dat we het zèlf maakten...

This beef rendang is one of the many repertoire of dishes that have come to furnish her recipe folder over the last couple of decades. It is big, it is bold, it is complex as befitting a rendang. And please don't let the ingredient list frighten you, a lot of them are repeated (galangal, salt, sugar) and if you cook Asian food at home you may find that you have them already. You need these spices and flavours to get the whole full bodied beef rendang flavour. Apart from some initial work the stove top expends the rest of the effort and you can leave it for one and a half hours and do virtually nothing to it apart from steaming some rice to have with it.

A Malaysian classic dish, Chicken Rendang. Tender chicken in aromatic herbs and creamy coconut milk, all goodness in one pot.

Christmas is 8 sleeps away! I was trying to make a Christmas bread using sourdough levain and this was how this recipe came about. But I was hesitant to go all out, as it required me to use different kinds of dried fruits and candied citrus which I am not willing to forgo if the bake did not turn out right. After all, it is my first try in making a panettone. Panettone uses a brioche recipe and I went along making the brioche dough with the mature sourdough yeast that I fed the day before, I was amazed at how much butter the dough can adsorb and the structure of the bread stayed manageable even though the dough was very soft and sticky. Things were looking good at this point and I decided to add some raisins and turn it into a raisin brioche. With a short chill in the fridge, the dough could be rolled out to uniform thickness using a rolling pin. The next day, after the dough have risen to the occasion, I took steps to make the bread to look like a 'panettone'. With a brush of egg white to the top of the dough and a generous sprinkling of pearl sugar...voila! It baked out to be a gorgeous looking 'panettone' raisin brioche. I was pleasantly surprise how the 'panettone' brioche turned out, tall (16cm) with a good mushroom bloom on top. The crust is crunchy and sweet while the crumb is rich, moist and tender. Sourdough Raisin Brioche (yield 1 x 16.5cm tube pan brioche) 450g organic bread flour 90g mature levain (start feeding the day before) 67g sugar 1 Tbsp organic honey 91g filtered water 3 eggs 170g butter @ room temperature 1/2 tsp salt 1 tsp vanilla essence 20g raisins Glace: 1 egg white pearl sugar Steps to brioche: With a mixer fitted with the dough hook, place the bread flour, water and mature levain and mix at low speed until water is adsorbed by the flour. Add in the eggs, sugar, honey and vanilla and mix till a dough is form. Continue to mix for 5 minutes then add salt. Mix for another 15 minutes until dough have reached window pane stage. While the mixer is running, add in butter, one tablespoon at a time. Add only when the tablespoon of butter before is almost incorporated before adding another. After all the butter is added, the dough will be wet and sticky but with the mixer running, the dough will pull away from the sides of the mixing owl. Add in the raisins and mix through. Let dough chill in fridge covered in the mixing bowl for 1 hour. After 1 hour of chilling, scrape the dough onto a lightly floured surface and roll it into a rectangular shape. Then roll the dough onto itself from the longer side to form a tight log. Place the log evenly into a tube pan, cover it and place in the fridge to bulk ferment overnight or at least 9 hours. Remove from fridge and leave the tube pan in a warm but draft free environment to proof until top (not sides) of dough reaches the top of pan about 1 1/2 - 2 hours. Preheat oven for 30 minutes to 180 degrees C (350 degrees F). Very gently brush the top of the dough with beaten egg white and sprinkle generously with pearl sugar. Place oven rack so that the middle of the bake is in the middle of the oven. Bake for a total of 40 - 45 minutes, but tent the top of the bread 15 minutes into baking. Once the bread is baked, remove it from the oven and place tube pan upside down to cool for at least 3 hours. I turned the pan over a wine bottle to cool. This recipe can be turned into a panettone with the addition of dried fruits and candied citrus. That will be my next try. Share the recipe: Facebook: https://www.facebook.com/incookiehaven?fref=nf or Instagram: incookiehaven

With all the flavors of Summer, this Grilled Salmon with Passion Fruit Glaze has a delicious sweet and tart glaze.

YOUR DESCRIPTION HERE

I've always liked Malay food and this is one of those dishes I like to order when I am at any Malay store and I've never thought about making it myself since one of the ingredients - tempeh is not available here in Sweden. I've contemplated making my own and even got a sample of the starter from http://www.tempeh.info/, but I haven't got around doing it yet. I promise I will do it! Ingredients to grind 1 large onion 3 garlic cloves 8 dried chilli, soaked in hot water 1/2 thumb size galangal for the dish 1 block of tofu, cut into cubes and deep fried until golden brown 1 large onion, sliced 1 lemon grass, sliced 1 large thumb size tamarind paste 1 green chilli, sliced 6-8 prawns a handful of green beans (I used the frozen kinds which works well in this dish) 1 box/can of coconut milk, about 160ml salt and sugar to taste Steps Blend the ingredients stated above until fine and fry it with 2-3 tablespoons of cooking oil in a pan over medium heat until fragrant. Add in the lemon grass, and the fried tofu until well mixed. Add in the coconut milk and let it simmer while you blend the tamarind paste with about 3 tablespoons of water, sieve to remove the seeds and add in to the pan. Add in the rest of the ingredients except the prawns and turn the heat down to low and let it simmer until it is almost dry. Add in the prawns before it's done and cook it through, adding salt and sugar to taste. It should be slightly sourish sweet and spicy, with a sticky sauce coating the ingredients. Serve with rice.

Authentic and spicy peanut sauce with amazing rich taste. This homemade peanut sauce recipe goes well with chicken satay. This is the best peanut satay sauce you will find online!

Hard-boiled eggs are totally not boring when they are made into delicious gulai telur Padang (egg curry). They are just like the ones from a Padang restaurant.

Sayur Lodeh …