Chicken Katsu

This is my favorite recipe for Chicken Katsu - Easy, quick and deilcious

Chicken Katsu

Ingredients:

I.

- 2 Boneless chicken (Chicken Fillet ) clean well

- 100 Gram bread crumbs

- Oil ( for frying)

II.

- 1/2 tea spoon pepper

- ½ tea spoon nutmeg

- Salt/pepper (to taste)

- 100 cc milk

III.

- 50 Gram flour

- 100 cc milk

- 1 table spoon rice flour

Directions:

Start with 2 separate dishes or bowls.

1. In the first bowl you will mix: number II. Mix well and add the chicken fillet and shake well. Refrigerate it for 2 hrs.

2.Take an other bowl Add flour, rice floor and milk (No. III) shake well and put the chicken fillet and coated the chicken fillet in flour

3. Now to the marinated the chicken fillet shake till it is properly coated flour breadcrumb mixture. Deep fry chicken till golden brown

4. Serve with fried potatoes or rice

Fried Bread

This is my favorite dinner from my husband, Stefan….. Fried Bread with egg
Easy to make and really delicious

He eat this dinner almost everyday without getting bored…………………


Ingredient:
One slice Bread
1 egg
Cheese
dried Oregano or Basilica
Pepper
Salt
Margarine or Butter to fry
Smoke beef fried
1 tomato, cut into 4 or 5 slices

Method:
Beat egg, add oregano, pepper and salt for taste and on the top from bread give cheese…
Melded margarine with medium heat and fry first tomato and beside the tomato put the bread with cheese toast at the back and give again cheese in another site
Wait until brown.
Serve bread and give smoke beef, and tomato and the rest give again pepper…..

Fried Banana

Fried Banana

Ingredients:
Banana
Cheese
Chocolate
Margarine to fry

Method:

Divide the banana in the middle , cut at long.Fry banana ion medium heat; give cheese on top and turn the banana around; fry until the banana and the cheese is brown.
Add chocolate onto the fried banana

Nagasari

I have too many bananas growing all around my home. So I make many different things with them before they get bad, creations like:
- Nagasari Cake
- Banana grilled
For this I use the fruit of the banana as well as its leaves and pandan leaves from my garden

Nagasari is a steamed cake made from flour, coconut milk and sugar, filled with banana. It is usually wrapped in banana leaves before being steamed, or with pandan leaf that gives it aroma.

Ingredients:

500 gram rice flour

1table spoon corn flour

4½ coconut milk

Salt and sugar to taste

250 gm bananas (half peeled and cut into pieces)

Banana leaves (for wrapping)

Pandan Leaf for Aroma

Method:

• Put rice flour, corn flour, coconut milk, pandan leaf and salt into a pot and mix evenly.Add sugar to taste.

• Heat the mixture on low heat, constantly stirring until the mixture turns 'custard like' (very thick).

• Put 2 tablespoons of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana.

Steam until real well.

Nagasari Cake

Banana for wrapp and Pandan Leaf for aroma

Banana to make nagasari cake

Banana Tree

BEEF RENDANG RECIPE

This is a wonderful Indonesian recipe which not only tastes great, but will
keep in the fridge for several days, and freezes very well.

Most importantly, the authentic Rendang recipe calls for "Kelapa Sangrai or Kerisik (Malay word), which is toasted fresh grated coconut. "Kelapa Sangrai" is The essential ingredient in making the traditional Rendang dish. If you have ever wondered why the color of the Rendang is brown even with all the blended fresh cut chilis, its because of the "kelapa Sangrai''

Beef Rendang:

You need:

1 kg beef
4 cups coconut milkCardamom Pods (kapulaga)
Cinnamon (kayu manis)
Star anise
5 candlenuts
4 cloves of garlic

1 cm of fresh ginger

10 shallots, chopped
12-20 fresh red chilies
4 pieces of lengkuas (laos)
1 cm of fresh ginger,
3 cm turmeric (kunyit)
2 curry leaves (daun kunyit)
4 kaffir lime leaves
salt to taste
2 tablespoons cooking oil

A. Toast desiccated coconut in a dry pan on low haet until the color turns brown be very careful as they tend to burn easily..Grind into a fine (tumbuk halus) leave a side

B. Fry onion or shallots, ginger, cardamom pods, star anise, cinnamom, candlenuts until fragrant. Grind into a fine (tumbuk halus) leave a side

METHOD:
1. Blend everything, (remaining ingredients) except the beef, curry leaves and kaffir lime into the blender or food processor or blender . You may have to add a little water(2 table spoons). Toss, process well to form a thick rendang paste or sauce



2. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add beef pieces, plus curry leaves and the lemon grass, ‘’Kelapa Sangrai’’(A) and Fry onion or shallots, ginger, cardamom pods, star anise, cinnamom until fragrant (B), combine with the coconut milk, and stir well.

3. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker

4. Stir making sure all meat is well coated in sauce. Turn down low and cook for 1-2 hours. The sauce will become darker and thicker as it cooks.

5. During the last 10 to 15 mins, you will need to stir the sauce to stop it sticking to the bottom of the wok. The whole dish will get even darker and more delicious. When you have had enough of this and the Beef Rendang is dry, it's ready to serve

6. Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (ricecakes).


Selamat Mencoba……

Healthy Spaghetti & Oriental Chicken

Spaghetti & Oriental Chicken

I try this spaghetti recipe with my own creation in my home… really delicious….The beauty of this spaghetti recipe is that it is very easy and quick to make

Ingredients:
250 gram Spaghetti, Cook spaghetti according to package directions
1 chicken fillet (boneless chicken breast), cut into small stripes
1-2 table spoon pressed citron juice
½ tea spoon pepper
½ tea spoon paprika powder
1 tea spoon salt
2 table spoons flour
Breadcrumbs as fit
1 egg, beaten
Oil for frying, or as needed


The Sauce:
2 table spoon margarine
1 table spoon olive oil
1 union
3 table spoon tomato sauce (ketchup)
4 fresh tomatoes cut into small pieces, remove the seeds
½ tea spoon dried oregano
150 cc chicken flavor
Pepper
Salt
2 table spoon citron
Parsley

Directions:
Oriental Chicken
Season the chicken breasts on both sides with salt, paprika powder, citron juice and pepper and stay until 15 minutes. Place the flour, egg and breadcrumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the bread crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

The Sauce Spaghetti:
Melt margarine in large skillet or sauté pan with a lid and add olive oil. Sauté onion and garlic in melted margarine until soft. Add fresh tomato, ketchup. Simmer, stirring occasionally, until thick. Add oregano, pepper, and parsley 150 cc chicken flavor, citron (remaining ingredients). Cook over low heat, until sauce real well and the flavors can meld.

Serve over spaghetti