Showing posts with label Indonesian Culinary. Show all posts
Showing posts with label Indonesian Culinary. Show all posts
Sate Padang of West Sumatra
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Satay Padang is the name for the three types of variants in the satay of West Sumatra, the Satay Padang, Satay Padang Panjang and Satay Pariaman.
Satay Padang wearing meat material with thick peanut sauce ingredients (like porridge) plus a lot of chili so spicy taste. Satay Padang Panjang satay sauce is distinguished by its yellow color while Pariaman satay sauce is red. A sense of both types of satay is also different. While satay Padang has a variety of flavor blend the two types of variants sate above.
The process of making
Fresh meat included in the big drum filled with water and boiled two times for software use a different drum and water. Meat sliced and smeared with herbs and spices. While boiling water is used as a soup broth, ingredients to make satay sauce. Then the broth was mixed with 19 kinds of spices which have been smoothed (red onion, garlic, turmeric, ginger, and lemongrass) was mixed with various kinds of chili. All seasoning and then put together and cooked for 15 minutes. Sate yourself burned only when ordered, using charcoal from coconut shell.
Catch Chicken Fried From Aceh
>Catch Chicken Fried dish Aceh is litteraly mean catch chickens. Aceh is different from most of the dishes are very spicy and kind of curry, fried chicken recipe is simple but flavourfull crispyness combined with curry leaves. even your own curry leaves make great snacks.
mixture of cut pieces of chicken with garlic shallots finely and pasta. season with salt and pepper as needed. leave chicken marinated in the refrigerator for 1 hour - overnight.
in pieces of chicken fried in vegetable oil.
stems and wash the curry leaves.
thinly sliced red onion.
mix them with salt.
then fried until crispy.
serves as a garnish for chicken.
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