Grilled beef ribs (Steak Iga Bakar)

 Ingredient:
1 recipe boiled beef ribs

Spice Rub:
5 cloves garlic
10 pcs red onion
2 red chilli
½ teaspoon salt
1 tsp coriander
1 tsp brown sugar
3 btr hazelnut
1 cm ginger
1 cm kencur
3 tablespoons oil

Steak Sauce:
2 tablespoons oil
10 pcs red onion, puree
5 cloves garlic, crushed
50 g onion, chopped
25 gr flour
250 ml broth soup
125 ml water stew curry
100 ml tomato sauce
25 ml soy sauce
1 teaspoon salt
1 tsp pepper

Complement:
150 g French fries
100 gr hive bean

Directions:
1. Spice Rub: blend all ingredients. Stir fry ground ingredients until fragrant and cooked. Remove and set aside.
2. Sauce: heat oil, saute onion, garlic and onion until fragrant. Stir together flour, add broth and curry cooking water, cook until thick. Add tomato sauce, soy sauce, salt, pepper and stir well.
3. Brush the ribs with spices, grilled over coals until lightly browned. Serve ribs with sauce and complement.

For 6 People

Black Pepper Steak

Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo

Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

1. Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
3. Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.

Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

1. Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
3. Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
4. Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
5. If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
6. Steak maturity level there are several kinds, such as:
   

• Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
• Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
• Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.

Recipes for Grilled Lamb

Grilled Lamb Recipe
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.

2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint and olive oil. Spread evenly over the lamb. Cover and microwave on medium for about 20 minutes, or until the internal temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the surface blackens and the meat is tender (a meat thermometer should register 155° for medium). Let stand for at least 10 minutes before carving. Makes 10 servings.

Lime Basted Lamb Kebabs Recipe
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers
1. In a large plastic bag or bowl with a lid, combine lime juice,
sugar, olive oil, cilantro, rosemary, garlic, salt and pepper.
Remove 1/2 cup marinade; set aside for basting. Add lamb and
onions; close plastic bag or place lid on securely. Refrigerate for
30 minutes, turning the bag or stirring every 10 minutes.
2. Preheat grill.
3. Remove lamb and onions from marinade. Thread lamb, onions
and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until
done, basting with reserved marinade. Serve hot.
Minted Lamb Kebabs Recipe
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms
1. Combine 1/2 cup jelly, rosemary and black pepper in small
saucepan. Cook over low heat until jelly is melted. Cool;
transfer to medium bowl. Add lamb; cover and refrigerate for 2
hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or
broil to desired degree, brushing with remaining jelly and
turning skewers frequently.
Persian Lamb Kebabs Recipe
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in
a medium bowl. Add lamb and marinate for 4 to 5 hours in the
refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell
peppers, and eggplant onto skewers. Brush with marinade. Grill
over medium-high heat until lamb is brown and cooked through,
about 5 minutes on each side. Serve hot.

Recipes for Asian Beef Kabobs

Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

 

 

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

• 1 14-oz can artichoke hearts
  
• 4 plum tomatoes, cut in half
  
• 2 baby eggplants, cut in half
  
• 1 small onion, divided into four wedges
  
• 1/4 cup olive oil
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon white balsamic vinegar
  
• Juice of 1 lemon
  
• 1/2 cup chicken broth
  

For the polenta

• 3 cups chicken broth
  
• 2 tablespoons butter
  
• 3/4 cup instant polenta
  
• 1/2 cup sour cream
  
  

For the chops

• 1/2 cup bread crumbs
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 8 lamb chops, about 1-1/2" thick
  

Method

• To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  
• Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  
• To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  
• To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.

Barbecue Butterflied Leg of Lamb

Barbecue Butterflied Leg of Lamb Recipe
2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.
Makes 12 servings.

Grilled Sandwiches Recipes

Sandwiches or sandwich Indonesian language is the food in the form of two slices of bread a pinch of meat, vegetables, cheese or a variety of friends eating the bread and sauce usually flavored or so it feels better. Various types of bread can be used for sandwiches and depended on the content, the surface of the bread is usually dioles little mayonnaise, butter, margarine or olive oil that functions as an adhesive and flavor enhancer.
In a country with a population who are not eating rice, sandwiches are usually taken to school or to the office in a box called the lunchbox or in a brown paper bag called a brown bag (sandwich bags) to be enjoyed as lunch.
Suitable for breakfast, for lunch, especially for children who are still in school. Way too easy, and serve it fast enough. For the filling can be kreasikan according to taste.

Fuel Sandwich Bread Ingredients:

    * 8 sheets of white bread.
    * 2 tablespoons margarine, to spread.
Bread Sandwich Filling Materials Fuel:

    * 250 grams of canned tuna. / Can be replaced with cingcang beef or chicken or sausage
    * 2 hard boiled eggs, peeled, finely chopped.
    * 4 slices of cheese.
Sandwich Sauce Ingredients:

    * 5 tablespoons mayonnaise.
    * 2 tablespoons of tomato sauce.
    * 2 tablespoons sweetened condensed milk.
    * ¼ teaspoon pepper powder.
    * ¼ teaspoon salt.
Supplementary Material Sandwich:

    * Leaf lettuce, sliced tomato, sliced onion.
How to Make Sandwich Bread Fuel:

1. Print bread into interesting shapes (eg dinosaurs), then bake until browned.
2. Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
3. Make it: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.
4. Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve.

 

To 4 pieces.

How to Make Soft White Sandwich Bread

 

This Amish White Bread recipe is simple and makes perfect sandwich bread!

How to Make Soft White Sandwich Bread

This recipe makes a sweet, soft white bread that's perfect for sandwiches, toast, rolls, or just on it's own! Wheat flour can be substituted, if you prefer for an equally as yummy wheat bread!

Instructions

Things You'll Need:

• 2 cups warm water (110 degrees)
• 2/3 cups white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

1. 1
   
   Using a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to proof until yeast resembles a creamy foam.
2. 2
   
   Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.
3. 3
   
   After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into loaf shape, and place into two well oiled 9 by 5 inch loaf pans. Allow the dough to rise for thirty more minutes, or until dough has risen about one inch above the pans.
4. 4
   Bake the loaves at 350 degrees for about thirty minutes, until golden brown on top.
   

Pizza

Here it is, recipes that she says is more delicious pizza from Pizza Hut ... icon biggrin Pizza Recipe

Pizza Ingredients:

Bread:

    * 500 grams of cake flour
    * 1 / 2 teaspoon salt
    * 1 tablespoon instant yeast
    * 250 grams of warm water
    * 2 tablespoons olive oil

Pizza Sauce:

    * 1 onion, finely chopped
    * 1 clove garlic, finely chopped
    * 2 tablespoons olive oil
    * 200 grams tomatoes, shredded
    * 400 gram tin tomatoes - could be replaced with 5 plum tomatoes, boiled and shredded
    * 50 grams of tomato paste
    * 1 teaspoon salt
    * 1 / 2 teaspoon sugar
    * 1 teaspoon basil
    * 2 teaspoons oregano
Topping:

    * 100 grams of meat, chopped small round shaped
    * 100 grams of chicken meat, chopped small round shaped
    * 1 / 2 onion, thinly sliced round
    * 1 / 2 green bell pepper, cut into
    * 1 / 2 red bell pepper, cut into
    * 50 grams bacon, cut into
    * 50 grams of thinly sliced button mushrooms
    * 1 teaspoon oregano
    * 100 grams of mozzarella cheese
    * 2 tablespoons olive oil

How to Cook Pizza:
Making Bread:

1. Sift flour, then mix with salt, instant yeast
2. Enter the warm water and olive oil while diuleni for 10 minutes, round dough
3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that hat has been given olive oil
4. The dough is ready to be closed topping

  Make Concase:

1. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes
2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling
3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.

Directions:

1. Heat the olive oil, saute the minced meat and minced chicken until it changes color, remove from heat. Mix with concase. Mix well.
2. Tipiskan pizza skin, apply olive oil and concase.
3. Sprinkle onions, green peppers, red peppers, bacon, mushrooms oregano, and mozzarella cheese.
4. Oven for 20 minutes at 200 degrees Celsius.

Skotel Makaroni

 

Macaroni or Macaroni Skotel Schootel is a type of cuisine that has been developed and is known in Indonesia since the days of Dutch colonialism. The process of making skotel relatively easy and less likely to fail. For more details, follow the recipe for a dish of Macaroni Skotel below.

Ingredients:

     * Macaroni, 150 grams
     * Water, 1 liter
     * Bacon, 75 grams, cut into 1 cm
     * Liquid Milk, 200 ml
     * chicken eggs, 3 eggs, beaten
     * cheddar cheese, 150 grams
     * Margarine, 4 tablespoons

Seasonings:

     * Onions chopped, 2 tablespoons
     * Pepper powder, 1 teaspoon
     * Salt, to taste

How to make Macaroni Skotel:

    1. Boil water and 2 tablespoons of margarine, macaroni enter. Boil until cooked, remove and drain.
    2. Heat the remaining butter, saute onion until fragrant.
    3. Enter the bacon, fry until it changes color. Lift.
    4. Mix stir bacon, macaroni, milk, eggs, half the cheese, pepper and salt. Mix well.
    5. Pour batter in a heat resistant dish / cup aluminum foil until it is full. Sprinkle top with remaining cheese.
    6. Bake in oven at 160 degrees Celsius, until cooked about 1 hour. Lift.
    7. Serve warm with tomato sauce or chili sauce.

Mie Ala Hongkong

 

 Hong Kong Noodle is included in the process of cooking simple, but the taste makes the tongue swaying.

Ingredients Noodles a la Hong Kong:

     * wet noodles, 150 grams
     * Chicken sweet, 75 grams, cut into thin lengthwise
     * shitake mushrooms, 5 grams
     * mustard greens, 10 grams, then cut siangi
     * sprouts, 5 grams, siangi
     * fried onions, to taste

Spices Noodles a la Hong Kong:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 4 teaspoon
     * Oil onion, 1 tablespoon

How to make Noodles a la Hong Kong:

    1. Boil noodles with cabbage and bean sprouts for 3 minutes, remove and drain.
    2. Mix all ingredients in a serving bowl, add noodles. Mix well.
    3. Arrange chicken and shitake mushrooms over noodles, sprinkle with fried onions. Serve.

Recipe for 1 serving Hong Kong-style noodles

Lo Mie Shanghai

 

  Ingredients:

     * wet noodles, 100 grams, boiled for 3 minutes, drained
     * shitake mushrooms, 3 grams
     * Leaves chives, 2 grams
     * bean sprouts, 2 grams, siangi
     * Shrimp peel, 10 grams
     * Chicken fillet, 15 grams, diced
     * Water chicken broth, 250 ml
     * tapioca flour, 2 tablespoons, dissolved in 2 tablespoons water
     * Egg chicken, 1 / 2 points, beat off

Shanghai Noodles Lo Seasonings:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 2 teaspoon
     * Sesame oil, 1 teaspoon
     * Garlic minced, 1 teaspoon

How to make Shanghai Noodles Lo:

1. Mix all ingredients, add egg. Mix well. Enter in the broth, cook until boiling. Add mushrooms, shrimp, chicken, chives, and bean sprouts.
2. Pour the starch solution into it, stirring until thick and boiling. Lift.
3. Arrange noodles on a serving bowl, flush with the broth. Serve.

Serves 1