SUKIYAKI SAMBAL BANGKOK

Material:

2500 gr beef sukiyaki

4 cloves garlic, minced

6 pieces lime leaves

2 tablespoons sambal Bangkok, ready to buy

1 tsp soy sauce ikakn

¼ tsp pepper powder

50 cc water

3 stalks coriander leaves quotation

1 leek, cut oblique

Cooking oil to taste



How to Make Sukiyaki Recipe Sambal Bangkok:

Saute garlic, lime leaves until fragrant. Add meat sukiyaki. Stir
Enter chili fish sauce, pepper powder. Mix well
Pour water and cook until cooked. Add coriander leaves, spring onion. Mix well, pick up, serve

MEAT MUSHROOM

Material:

500 grams of beef cattle has
2 tablespoons oil, for sauteing
200 grams button mushrooms, thinly sliced
200 ml beef broth
1 tablespoon cornstarch
1 teaspoon chopped celery
2 pieces red tomatoes, dip boiling water, peeled, thinly sliced
Soaking (Mix):

1 clove garlic, finely chopped
1 tsp grated ginger
2 tablespoons soy sauce
1 tablespoon soy sauce
1 tsp sesame oil
1 teaspoon salt

How to Cook Meat Mushroom Recipe:
Drain the meat with a clean cloth. Cut meat crosswise rather thincloth, then slice into strips.
Soak the slices of meat into the material soaking, stirring until smooth. Let stand for 15 minutes.
Heat oil and saute the seasoned meat. Stir until the color changecolor.
Add mushrooms, stirring until wilted. Pour broth and cornstarchsolution and cook until thickened. Add celery and tomatoes. Stirbriefly, remove from heat. Serve hot.

BOKCOY CA SUKIYAKI

Material:

2 tablespoons cooking oil, for sauteing
1 teaspoon sesame oil
2 cloves garlic, finely chopped
250 grams beef sukiyaki part has to
250 grams baby bokcoy, halved
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
½ tsp pepper powder
1 teaspoon salt
150 ml water
1 teaspoon cornstarch, dissolved in a little cold water

How to Make Sukiyaki Recipe Bokcoy Ca:

Heat oil and sesame oil. Saute garlic until fragrant.
Enter sukiyaki meat, cook until meat changes color. Add babybokcoy, stirring until slightly wilted. Enter the oyster sauce, soysauce, pepper, salt and water, cook until boiling.
Pour the starch solution, stirring until thickened. Lift. Serve hot withhot rice.

source : http://kuliner.ilmci.com/?p=17668

BEEF TERIYAKI

Material:

450 grams of beef, sliced ​​tipi
6 tablespoons teriyaki sauce, ready-made
2 tablespoons soy sauce
2 tablespoons granulated sugar
3 tablespoons oil, for sauteing meats
½ tsp black pepper
6 cloves garlic, thinly sliced
1 whole onion, thinly sliced
1 piece red bell pepper
3 cm ginger grated, squeeze, take the water
1 teaspoon salt
150 ml water

How to Make Teriyaki Beef Recipe:
Soak meat in mixture of teriyaki sauce, soy sauce and sugar for 1hour.
Saute garlic until fragrant, put the meat and stir until stiff, remove, set aside.
Saute onion, stir enter the meat, add peppers, other spices andwater Cook until meat is tender and the spices to infuse.

source :http://kuliner.ilmci.com/?p=17671

Tortilla Maki Sushi

Maki Sushi Tortillas Recipe Ingredients:
10 sheets Nori
Tortilla 10 sheets, bake for 5 minutes
2 pieces Japanese cucumber, seeded, sliced ​​lengthwise
5 pieces Avocad, peeled and cut lengthwise
10 stems asparagus, clean boiled briefly
20 buahh Crab sticks ready
10 llembar Egg omelet
10 tablespoons wasabi Mayonnaise flavor, ready-made

How to Make Tortilla Recipes Maki Sushi:

1. Place the bamboo mat, Cover with plastic

2. Place 1 sheet of nori, then tortillas, spread with mayonnaise until blended

3. Place the omelette, put cucumber slices, avocado, asparagus,and crab stick. Roll up to solid

4. Cut into small pieces 1 times the size of bribes. Serve withShoyu and wasabi

source ; http://kuliner.ilmci.com/?cat=9

Strawberries with Buttermilk Ice and Balsamic Vinegar

Ingredients :

• 3 1/2 tablespoons sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 pint strawberries, quartered
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon aged balsamic vinegar
• 4 tiny tarragon sprigs

Directions :

1. In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until firm, whisking the mixture every 30 minutes, about 3 hours.
2. In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Garnish with the tarragon and serve.

source : http://kuliner.ilmci.com/?p=19188

Marilyn Batali’s Blackberry Pie

Ingredients :

Crust

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup solid vegetable shortening, chilled
• 5 tablespoons ice water

Filling

• 2 pints blackberries (1 1/2 pounds)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 tablespoon cold unsalted butter, cut into cubes

Directions :

1. MAKE THE CRUST In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
3. MAKE THE FILLING Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.

Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.

source ; http://kuliner.ilmci.com/?p=19161