avoid noodle is soft moment cooked

to avoid noodle is mushy or too soft, moment boil noodle, add a little salt.

to avoid egg-shell outbreak moment cook, try to add a little vinegar,  or previous also may give a little salt.

posted by http://tipsntrickscollectionbamb2882.blogspot.com/

anner causes smell of mutton or goat

-         boiled mutton or sheep with several cut radish, then half hour then lift and release the radish.

-         boiled 1 kg mutton or sheep with green peanut as much as 5 gram. after 10 minutes, lift and leak of meat.

-         ripe 1 kg mutton with putted into with powder kare 10 gr

-         ripe 1 kg mutton with putted into 200 gr sugarcane that at cut

-         boiled 1 litre of water, after boil to insert 1 kg mutton and 50 gr vinegar. after boil, leak of mutton,  and cooked to repeat appropriate wish of heart.

Tips Kitchen Equipment

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Without we realize, Cook with pan many throw away energy because hot consequence not closed. Also not at focus of energy to food but Only heat it. If you constantly require use frying pan, Look for frying pan of the size fitest. Frying pan of little needs slimmer energy to is heated. Besides, Size of frying pan and Pan must also as according to size of stove.

May be many from we have utensil my of complete but Seldom worn. One of them pressure cooker or We mention presto. Pan presto ripe tool that uses energy considerably efficient with save time. If you cook recipe that compel you boil water or Cooked slowly during old ones, Pan presto you can save up to 70% from energy that need and Use one-third time that need. Besides pan presto also mengefisiensi use of water that need.

Besides device of kitchen usually you have oven toaster electric. Oven toaster electric use only one-third energy that need by oven usually and When do you want to heat snack, Toaster choice correctest. When are you permanent need to wear conventional oven, Better your food wears place of ingredient of ceramics, Glass or Metal because these ingredients can hold back hot better so that can not needs energy more many and Can decrease temperature of your oven.

Microwave also many has and Be goods common. When heat food from refrigerator or Can also cook food not too difficult, Microwave can save between 50-70% energy that need. 

When do you want to boil water, Manner efficientest use electric kettle is compared with boil with pan. When use pan, Look for enclosing fitest so that heat not out.

Do you know that drink cold water inefficient for your body self? When do you imbibe cold water, So your body must take outside energy and Calorie to warm up water before can absorbed by body. Therefore better drink water with temperature of space, Not cold or Hot. Therefore one of [the] device of kitchen that can at efficient dispenser of water. We live in trop always hot. Refrigerator your dispenser must strives because according to natural after you wear that water, Dispenser must chill water of bew and This matter consumes quite a lot energy. I several lethal months has refrigeratorred dispenser but I also sometimes want also drink cold water at day of hot. Therefore, I wear water bottle whom i save at refrigerator so that sewaktu i am necessary can direct drink,  and Because my refrigerator stills there place, So doesn't use energy of addition more many.

Tips this is really not to save money,  but Only save energy and Preservation of environment because device on even also not cheap. But when did you has device, Try to wear it a more regular.

 

beef roll special

ingredient: 
skin: half batter puff pastry                                         

contents:
500 grams of beef chops
1 large yellow onion chops
2 sdm bread flour
1 egg grain
2 sdt salt and 1/2 sdt powder pepper
1 sdt cow taste powder broth
1 sdt powder nutmeg
4 ripe boiled egg grains
4 cow sausages

rubbing: egg yolk shakes with sdt water

manner makes:

1.       heat oven with temperature 180 degree celcius

2.       contents: mix beef with large yellow onion, bread flour, egg, salt, pepper, sweet soybean sauce, powder broth,  and powder nutmeg, stir flat.

3.       completion: flat batter thickly 0,5 cm. cut widely 15 cm, long 20 cm. contents with batter sufficient, add, sausage order care of egg. compile two batters of the size same. put in brass that smeared meagrely margarine.

4.       lubricate batter egg yolk and hush during 15 minutes.

5.       grilled during 20 minutes up to golden brown ripe. lift.

to: 4 fruit

at take away from various source

recipe pizza meet lover

ingredients:

bread:

500 grams of whole-wheat protein

1/2 salt teaspoon

1 instant yeast tablespoon

250 grams of warm water

2 olive tablespoon

 

sauce:

1 large yellow onion, chop soft

1 garlic clove, chop soft

2 olive tablespoon

200 grams of tomato, at grater

400 grams of can tomato - can be replaced with 5 tomatoes, boiled then at grater

50 gram pasta tomato

1 salt teaspoon

1/2 sand sugar teaspoon

1 bacillus teaspoon

2 teaspoon oregano

 

topping:

100 grams of meat, chop to formed little round

100 grams of chicken meat, chop to formed little round

1/2 large yellow onion fruit, slice thin round

1/2 fruit paprika green, cut box

1/2 fruit paprika red, cut box

50 grams of smoke meat, cut box

50 grams of button mushroom slices thin

1 teaspoon oregano

100 grams of cheese mozarella

2 olive tablespoon

 

manner cultivates:

make bread:

1. sift whole-wheat, then mix with salt, instant yeast

2. insert warm water and olive while at stir during 10 minutes, round up batter

3. hush batter during 15 minutes. mill then pack into brass pizza diameter 24 cm that rubed olive the noodle

4. batter ready closed topping

 

make concase:

1. heat olive. tumis large yellow onion and garlic until withered during 5 minutes

2. insert grater tomato, can tomato,  and pasta tomato. ripe until thick while stirred until boil

3. insert salt, sugar, oregano,  and bacillus. stir a moment then lift and make cool.

 

manner makes:

1. heat olive, tumis hash and chicken chops until turn colour, lift. mixe with concase. stir flat.

2. thin down skin pizza, dab olive and concase.

3. spre large yellow onion, paprika green, paprika red, smoke meat, mushroom oregano,  and cheese mozarella.

4. oven during 20 minutes in temperature 200 degrees celcius.

 

source:

resepkita. com

magazine sedap-sekejap

http://www.resepkita.com/detailresep.asp?recid=79                                    

DRY CHILLI AND PODWER CHILLI

foreword

 

dry chilli is one of [the] chilli product the processing easiest. chilli is dried or dehydrated until be 5% degree. afterwards, dry chilli can mengemas and marketted,  or milled until soft be powder chilli before mengemas and marketted.

 

dry chilli and powder chilli be one of [the] that agricultural produce commodity,  or at input to processing big industrial. powder dry chilli changeable be various food product like sauce, chutney,  or another flavor.

 

ingredient

 

ripe chilli fruit and flat red.

calcium metabisulfit or natrium bisulphite.

 

device

 

knife and cutter covering. this tool is used to split fresh chilli so that the dehydration process quicker.

dryer. this tool is used to dry fresh chilli is dry chilli. in this time available various dryer plan with various hot source (sun hot, oil fuel, ember stone and husk). if available hot sun enough available, dehydration can be done with dry in the sun by using winnow, mat,  or bamboo plait as container to dry in the sun.

pan. this tool is used to blanching (soak chilli in arutan hot bisulphite).

stove.

hammer mill. this tool is used to mill dry chilli until soft. for small scale,  or for household, rice mill can

done by using blender.

 

maker manner

 

stalk exile and wash. chilli is throwed away the stalk. part that broken and rotten throwed away. afterwards chilli is washed until clean,  and at leak.

cleavage. chilli is splitted lengthwise and unnecessary seed is throwed away. this cleavage can speed up dehydration process. even though, economical deliberation necessary is given because activity many want energy and cost.

 

blanching

solution preparation sulfit hot (0,2%). calcium metabisulfit or natrium bisulphite as much as 20 gram melted into every 20 clean water litres. then this solution is heated until boil. after boil, fire is lessened merely watch over permanent solution boils.

 

immersion in solution sulfit hot. chilli is dyed into solution sulfit hot and stirred up during 3 minutes. every 1 kg chilli needs 2 solution litres sulfit. afterwards, chilli is lifted and at leak. seed from chilli that splitted a lot loose at the (time) of immersion. seed that loose also lifted and at leak. this solution usable recurrent.

dehydration process after blanching, chilli alongs with the seed soon dried or at dry by means of dryer. dehydration temperature may not more than 75 °c,  and best temperature 70 ° c. dehydration is done until water degree less than 9%. chilli water degree has achieved 9% asa dry if kneaded with palm.

 

rice mill. dry chilli is milled until soft (50 mesh) by using hammer mill. refining can also by using blender if ingredient total that be cultivated bot many.

packaging. dry chilli,  or powder chilli Resemble in tightly closed plastic pocket. plastic sack that overlayed thin plastic to holds back aqueous vapour from outside also can be used to Resemble dry chilli or powder chilli in gross. chilli Resemble this must be kept in place dry and not hot. 

 

 

Indonesian Food Traditional

Indonesian Tradisonal Dish

for you that want to try indonesia dish, please read indonesia dish recipe that rise each week at blog this

 

fried chicken sukabumi

 

ingredient:

• 1 tail chicken buras, throw away head and the foot
• 500 ml coconut milk
• 2 sheet greetings leaves
• 1 stalk serai, contused

 

soft flavor:

• 3 cloves garlic
• 3 grains candlenut
• 2 cm ginger
• 2 cm alpine galanga
• 1 cm turmeric
• 1 coriander tablespoon
• 1 grain tamarind

 

manner makes:

1.       boiled chicken with soft flavor, greetings leaf, leaf serai,  and salt up to sauce finished and soft chicken. lift and leak. make cool.

2.       fried in hot oil and many up to yellow kecokelatan and dry.

3.       present warm.

to 6 person

fish kakap boneless

ingredient:

600 gram fish meat kakap (fillet)

3 spoons eat english soybean sauce lee kum kee

 

oil to fry

 

sauce ingredient:

100 ml orange juice lemon

4 sand sugar tablespoon

1/4 salt teaspoon

8 grains onion chops

10 red cayenne slices

1 spoon eat fish fish/soybean sauce sauce

 

manner cultivates:

make dyeing:

mix 2 tablespoon royco hot taste multipurpose flavor flour with 50 ml

water, stir flat.

 

make batter:

mix fish kakap that refined with shrimp, sago flour, egg and

soft flavor, stir flat. add red chilli, string bean and leaf

coriander, stir flat.

 

make sauce:

mix orange juice lemon with sand sugar, salt, stir flat up to sugar dissolves.

add onion, cayenne and fish fish/soybean sauce sauce, stir flat.

 

make rissole:

1. take one batter tablespoon.

2. round up and then flat.

3. plunge rissole and smear with flour remainder then cast aside.

4. heat frying oil then fried rissole up to florid ripe,

lift.

5. present rissole whilst warm with the sauce.