Recipe 1. Sambal Paste20 pieces of red chili, seeded. 1 tablespoon shrimp paste grilled (fried). 2 pieces of lime (take the water). 1 large tomato fruit. salt. sugar.Method: mix and blend all ingredients.
Recipe 2. Sambal Paste5-6 red chilies. 5 red onions. 1 piece of shrimp paste. salt. a little sugar. lime.Method: Chop the chilies into 2-3 pieces. Peel onions, leave whole. Fry onions and peppers with a little oil until cooked. Fried shrimp paste. Crushed / puree all ingredients. Season a little lime water. Mix well.
Recipe 3. Sambal PasteMaterial:
2 pieces of red chilli4 pieces of red chili2 cloves garlic2 cloves shallots1 / 2 red tomatoessalt to taste1 teaspoon shrimp paste cooked2 pieces of lime leaves, thinly sliced
How to make1. Fry all ingredients 1 / 2 ripe except lime leaves and shrimp paste2. Blend all ingredients and serve
NotesServe with fried chicken, tempegoreng and vegetables.
Jumat, 15 Oktober 2010
M.traditional breakfest
Pecel is the typical food in Mojokerto East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, Krai (a type of cucumber) or other vegetables are served with sauce doused pecel. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is, if a salad using mayonnaise as a topping, then use the sambal pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, garlic, tamarind, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. Also pecel also usually served with warm white rice plus chicken or jerohan. How can the presentation of the plate or in a folded leaf, called Pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.
L.pepes
Pepes is a way of processing food (usually for fish) with the help of banana leaves to wrap fish and its marinade. How to make herbs and spices are blended and added basil, tomatoes, and peppers dibalur / clad with gold fish that had been cleaned. All then wrapped in banana leaves and embeddable with 2 pieces of small bamboo at each end. The bundle is then burned (roasted) on the fire or embers from charcoal to dry.
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