Slana jela


AYAM BAKAR (GRILLED CHICKEN) – eng

20 gm (4 cm piece) ginger, coarsely grated
10 gm (2 cm piece) galangal, coarsely grated
4 garlic cloves
1 lemongrass stalk, white part only, thinly sliced
2 coriander roots, coarsely chopped
55 gm (¼ cup) palm sugar,
250 ml (1 cup) light soy sauce
1 chicken (about 1.6 kg), butterflied, backbone removed

Pročitaj više

For brushing:
vegetable oil Roast chilli dressing
2 tspdried chilli flakes
2 tspfinely grated galangal
1 garlic clove
2 tbspcoarsely grated palm sugar
80 ml (1/3 cup) fish sauce
2 red shallots, thinly
slicedJuiceof 2 limes, or to taste
Method

01. Pound ginger, galangal, garlic, lemongrass and coriander root to a paste in a mortar and pestle, add sugar, pound to combine. Transfer to a bowl, add soy sauce and chicken, turn to coat, cover, refrigerate to marinate (2-3 hours).

02.Strain marinade into a small saucepan and simmer over medium-high heat until reduced to a glaze (8-10 minutes).

03.Preheat a char-grill pan over low heat. Pat chicken dry with absorbent paper, brush with oil and char-grill, starting skin-side down and turning and basting with marinade occasionally, until cooked through (20-25 minutes).

04. Meanwhile, for roast chilli dressing, dry-roast chilli in a frying pan over high heat until smoky (30 seconds), transfer to a bowl. Add galangal to pan, dry-roast until fragrant and dried (2-3 minutes), then pound in a mortar and pestle until fine. Add garlic, palm sugar and ground rice, pound to combine. Stir in remaining ingredients, drizzle over hot char-grilled chicken and serve.

Zatvori

IGA BAKAR  (GRILLED BEEF PRIME RIBS)

Paste
Shallot 50 grams
Garlic 50 grams
Galangal 40 grams (Indonesian ginger)
Candlenut 50 grams (Indian walnut, can be found at an Asian grocery store)
Cinnamon sticks 10 grams

Pročitaj više

Star anise 2 grams
Cardamom 1 grams
White pepper 5 grams
Mo sui stick 5 grams (substitute cinnamon if you can’t find it)
Turmeric 40 grams
Tamarind juice 20 grams
Nutmeg ½ pcs

Other Ingredients
Beef ribs 1 kg
Lemongrass 2 stalks
Lime leaf 10 pcs
Bay leaf 5 pcs
Water 5 liters
Palm sugar 0,5 kg
Sweet soya sauce 1 tablespoon
Salt
Pepper
Season To Taste Ingredients
Sweet soya – as desired
Tomato, cubed 25 grams
Shallot, cubed 3 pcs
Hot chilli, sliced – as desired

METHOD
Blend half of the paste ingredients roughly and the other half into a fine paste.
Use the rough paste to marinate the beef ribs for 1 hour.
After 1 hour boil the marinated beef ribs in the pot with 5 liter water, add in the lemongrass, salam leaf and lime leaf. Boil for 3 hours.
After 3 hours boiling, turn off the stove and let sit for another 3 hours in the pot.
While the beef ribs rest, sauté the fine paste with oil until fragrant, then pour 3 liters of water over the lamb, seasoning with palm sugar, sweet soya, salt and pepper, and reduced down for 1 hour. (This is used for braising the beef ribs while grilling it).
After 3 hours resting, lift and grill the beef ribs for a while until they’re brown. Don’t forget to braise the ribs with the sautéed paste while grilling.
To finish, fry the grilled beef in the pan and mix with the sweet soya, tomato, shallot and hot chili. Serve it hot.
Served for 4 portions.

Zatvori

IGA BAKAR  (GRILLED BEEF PRIME RIBS)

INGGRIDIENS 500g raw prawn, peeled and deveined 60 ml vegetable oil 4 salam leaves 2 fresh red chillies, seeded and chopped 3 garlic cloves, finely chopped 1/2 ts laos powder or 1 cm fresh galangal, grated 125 ml coconut cream 3/4 ts salt 1/2 ts coconut sugar

Pročitaj više

METODE

To make the prawn stock, rinse the prawn heads and shells and drain well. Heat 1 tablespoon of the peanut oil in a saucepan and when very hot throw in the shells and heads. Stir-fry until they turn bright pink, then add 500 ml hot water, bring to the boil, then reduce the heat to low and simmer until the liquid has reduced by half. Strain and reserve 125 ml stock.

Heat the remaining oil in a frying pan over low heat. Add the daun salam leaves, onion, chilli and garlic, and cook for 5 minutes, or until the onion is soft and golden. Add the sambal ulek and laos powder and cook for a few seconds, then add the prawns and stir-fry until they change colour. Stir in the stock, coconut cream, salt and palm sugar and simmer until the liquid thickens and the oil starts to separate. 

Zatvori

Salate


Gado-Gado - Indonesian  Salad with Peanut Sauce – eng

Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 4

Ingredients
Peanut Sauce
200 gram peanut, deep fried or roasted

Pročitaj više

4 cloves garlic
50 gram palm sugar (Indonesian: gula Jawa)
1 to 10 Thai chilies (Indonesian: cabe rawit), seeded – use as much or as little as you like
1 tablespoon salt
1 teaspoon toasted shrimp paste (Indonesian: terasi), omit to make a vegetarian sauce
1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
juice of 1 lime
1 tablespoon sweet soy sauce (Indonesian: kecap manis)
2 cup hot water
Salad Ingredients
hard boiled, peeled, and cut into quarters
blanched cabbage (Indonesian: kol)
blanched bean sprouts (Indonesian: tauge)
blanched snake beans (Indonesian: kacang panjang)
blanched green beans (Indonesian: buncis)
blanched spinach (Indonesian: bayam)
raw cucumber (Indonesian: timun )
Instructions
Peanut Sauce
Place peanut, garlic, palm sugar, Thai chilies, salt, and toasted shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
Add tamarind juice, lime juice, and sweet soy sauce and mix well.
Pour only enough of the hot water while keep stirring to get to the consistency of peanut sauce that you like.
To serve
Place some vegetables boiled eggs, and whatever optional salad ingredients that you want to have in your gado-gado. Serve the peanut sauce in a small bowl.
Just prior to eating the salad, pour the peanut sauce and mix well.

Zatvori

Hlebovi


Prirodni Banana Hleb

Prirodni Banana Hleb
Sa kokosovim šećerom

Vreme pripreme: 10 Min
Vreme pečenja: 1 Sat
Ukupno vreme: 1 sat i 10 Min
Servira se: posle 22 min.

Pročitaj više

Sastojci
2 šolje brašna (možete korisiti integranlno tip700, integralno ili bezglutensko).
1 šoljs Kokosovog šećera (ako želite poseban ukus, možete uzeti kokosov šećer sa cimetom).
1 prašak za pecivo.
3/4 kašičice soli. (Možete uzeti kašičicu Himalajske soli).
3/4 kašočoce cimeta.
1/2 šolje pirinčanog ili sojinog mleka. Takođe možete uzeti bademovo ili ovseno mleko.
1 kašičicu jabukovog sirćeta.
2 šolje pirea od banana (dobija se od 4 velikih zrelih banana).
1/4 šolje ulja od uljane repice ili kokosovog ulja).
1 kašičica arome vanile.
Orasi ( mogu mleveni ili ne mleveni).
2 Kašike sirove golice.
Upustvo za pripremu
1
Zagrejte rernu na 180 ° C. Veličina posude pekača hleba treba da bude dovoljna da obuhvati 22 x 12 cm dimenzije hleba.
2
U drugu posudu pomešajte brašno, kokosov šećer, so i cimet.
3
U većoj posudi izmešajte mleko, sirće i ostavite da stoji oko 2 minuta. Dodajte pire od banana, ulje i vanilu i mešeti dok se dobro ne umeša. Dodati pripremljene suve sastojke i mešati dok se lepi (ne previše mešati). Dodajte ne mlevene orahe, golicu i stavite sve zajedno u posudu za pečenje hleba. Pecite oko jedan sat. Najbolji način da proverite da li je hleb pečen, jeste da čačkalicom ubodete jezgro hleba i kada izvučete, mora da je čačkalica čista. Hleb je najbolje staviti da se ohladi 20 minuta pre serviranja. Servirajte dok je hleb još topao.

Zatvori

Slatka jela


Dzem sa kokosovim šećerom

"SLATKIŠI" su pirpremili džem sa kokosovim šećerom.

NOVO U SLATKIŠIMA!!! Brinite o svom zdravlju, izaberite zdrave Slatkiše

"Slatkiši" predstavlja firmu koja se bavi proizvodnjom kolača i torti. Novo, što su uvrstili u sovju ponudu, su torte sa zdravim kokosovim šećerom. Stime, slatkiši više ne predstavljaju izvor holesterola i loših šećera, već obiluju vitaminima i mineralima koje sadrži kokosov šećer.

Više o firmi slatkiši, kao i recepti, možete naći na Facebook Slatkiši. Brinite o svom zdravlju,izaberite zdrave Slatkise..

Domaći Čoko

½ šolje kako praha
1/2 šolje kokosovog šećera
1 šolja kokosovog ulja
1 kašičica ekstrata vanile
Sve sastojke zajedo staviti u ključalu vodu i čestim mešanjem dovesti u kašasti oblik. Sipati u šerpu i ohladiti. Držazi u frižideru 1-2 sata. Po vađenju izlomiti na sitnije parčiće i tako poslužiti.

Domaći čokoladni čips

½ šolje kako praha
1/2 šolje kokosovog šećera
1 šolja kokosovog ulja
1 kašičica ekstrata vanile
Sve sastojke zajedo staviti u ključalu vodu i čestim mešanjem dovesti u kašasti oblik. Sipati u šerpu i ohladiti. Držazi u frižideru 1-2 sata. Po vađenju izlomiti na sitnije parčiće i tako poslužiti.

Neguj dobre misli, kreiraj dobar život!