Wednesday, January 19, 2011

Resep Bakmi Kethoprak

http://resepmasakanindonesia.info/wp-content/uploads/2010/11/BAKMIE-KETHOPRAK.jpg


Kethoprak
noodle is food that is being sold in the Solo area. Beef broth mixture with the seasonings ingredients to produce a savory flavor. Here is the recipe to three servings of noodles Kethoprak.

Bami Materials Kethoprak:

* wet noodles, 200 grams
* sprouts, 75 grams, siangi, boiled half cooked
* Col, 50 grams, thinly sliced
* Celery, 1 stalk, thinly sliced
* fried red onion to taste
* Crackers kanji red color to taste
* Fried Peanut (intact), 25 grams

Gravy Ingredients:

* Water beef broth, 600 ml
* Garlic, 5 cloves
* Pepper grain, 1 / 2 teaspoon, toasted
* Sweet soy sauce, 1 / 4 teaspoon
* Sugar, 1 / 2 teaspoon
* Salt to taste
* Cooking oil, 1 tablespoon

How to make noodles Kethoprak:

1. Mashed garlic, pepper and salt until smooth.
2. Heat oil and saute pounded ingredients until fragrant.
3. Pour broth, cook until sauce boils. Add soy sauce and sugar. Cook returned to the boil. Lift.
4. Place noodles in serving bowl, pour the sauce to taste.
5. Add bean sprouts and cabbage on top. Sprinkle with celery, fried onions and fried peanuts.
6. Serve with crackers kanji.

Katri Solo indonesia

http://resepmasakanindonesia.info/wp-content/uploads/2010/10/KATRI-SOLO.jpg


is the typical snacks that taste sweet.
If you want snacks are served in cut, coated with a plastic knife or topical andan with coconut oil before the knife is used.

Katri Solo Material:

* Ketan white, 250 gram, soaked 1-2 hours, drained
* Coconut milk, 125 ml of 1 / 2 coconut
* Salt, 1 / 2 teaspoon
* Pandan leaf, 2 pieces

Upper layer:

* Egg chickens, 5 grains
* Red sugar, 125 grams, fine comb
* Sugar, 50 grams
* Wheat rice, 50 grams
* Coconut milk, 200 ml of 1 coconut
* Salt, 1 / 8 teaspoon
* Vanilla powder, 1 / 4 teaspoon

How to make Katri Solo:

1. Steamed sticky rice until half cooked for 10 minutes, remove from heat. Pour the coconut milk, salt and pandan leaves. Stir until milk is absorbed.
2. Steamed sticky rice until cooked again for 30 minutes. Lift.
3. Grease a 10x10x7 cm in size pan with vegetable oil / Cover with plastic, put sticky rice while compacted.
4. Whisk all ingredients except rice flour and coconut milk until blended. Enter the rice flour and coconut milk gradually while stirring.
5. Pour batter in pan-stemmed, cook dough, stirring until dough is thick. Lift.
6. Pour the egg mixture on top of sticky rice, steamed back over medium heat until the top layer of crust about 45 minutes, remove from heat. Chill, remove from pan and slice. Serve.

For 12 pieces

Katri Solo Tips:
In order to more easily remove the cake, Cover mold with clear plastic.