Oyster sauce sauteed broccoli recipes - cooking easy for fans broccoli main ingredient or ingredients in the manufacture of basic cooking sausages sauteed broccoli is broccoli mixed with sausage. What broccoli? Broccoli is a vegetable crop comes from the Mediterranean Sea and belongs to the tribe of the cabbage (Brassicaceae). Vegetables are similiar with cauliflower into Indonesia since the 1970, and now has begun to be popular as a cooking ingredient. As will be discussed below.

However, before we start cooking and tasting recipes this one, it helps us to know the benefits and uses of broccoli for the health of our bodies. As I've written in indiatimes, that the benefits of eating broccoli that prevent cataracts in the eye, regulate blood pressure, nourish the nervous system, strengthen bones, boost the immune system and cleanse the skin.

Oyster sauce sauteed broccoli recipe is one of the creative recipes made from broccoli as a main ingredient and oyster sauce as the main seasoning. The technique is a technique used to cook stir-fry. Broccoli is itself a food ingredient in the class of vegetables has substance green leaves. While the oyster sauce is a condiment that is commonly used for stir-fry dishes.

In addition to broccoli sauteed oyster sauce, seasoning is also often used as a condiment core for crispy shrimp recipe oyster sauce and oyster sauce recipe tempting. Saute technique in applying the recipe is also used.

Oyster Sauce Sauteed Broccoli

Intake of calcium is essential for bones and teeth, especially for children and pregnant women. Generally, calcium can be found in dairy products. However, not everyone can accept the milk protein. Do not worry, there are other sources of calcium, one of which is broccoli. Let's make oyster sauce sauteed broccoli that need references recipes for cooking broccoli, below we share information about one of the creations of sauteed broccoli diet oyster sauce to complement the daily diet at home:

ingredients:

• 2 tablespoons cooking oil
• Bh ½ onion, thinly sliced ​​length
• 2 cloves garlic, minced
• 10 packs of beef sausage, cut into pieces
• 50 g sweet corn small
• 2 tbsp oyster sauce
• ½ teaspoon pepper
• ½ tsp salt
• 200 ml of water
• 200 g broccoli, cut into florets per, boiled

Seasoning Iris:

• 1 leek
• 1 stalk celery
• 3 red onions
• 2 cloves of garlic
• ½ tomatoes

How to Make Broccoli Sauteed Oyster Sauce:

1. Heat oil, saute onion and garlic until fragrant.

2. Enter the sausage, sweet corn, oyster sauce, pepper, and salt and stir well.

3. Pour the water, and cook until boiling, remove from heat.

4. Enter the broccoli and cook until done. Remove and serve.

safely enjoy and good luck all !!

sauteed button mushrooms - Mushrooms are foods that contain lots of vitamins, nutrients and other substances that have health benefits for the body. Now many ways mothers can do to treat and feel the efficacy of mushrooms only by making the delicious sauteed button mushrooms and nutritious.

Recipe sauteed button mushrooms - cultivated mushrooms easy beside also includes foods low in terms of production. Mushrooms can be easily purchased and is found in the market folk / traditional, but despite the low price can be very expensive mushrooms after processed into foods that taste good and fresh.
Dishes are made with sauteed way is always a favorite for moms who love to cook. Consists of various types of foods fried in one of which is sauteed button mushrooms which will be presented at this time of writing prescriptions. Button mushrooms are cooking ingredients that have a characteristic rounded shape slightly oval almost resembles the shape of strawberries, but button mushrooms have a cloudy white color. Sauteed button mushrooms have good taste and savory also has a very chewy texture. The food is very suitable as a side dish, which certainly will make you become addicted to prescription sauteed button mushrooms below, as button mushrooms can add your appetite.
These dishes include easy and quick to make. But although it is easy, if you do not know yes tantamount hard and so long to make it. Yes not ..? :) It only took 30 minutes for preparation and cooking process.

okay .. this Button Mushrooms Recipe wear materials and ingredients that are practical and simple, with the main ingredient button mushrooms, a dish recipe combines the typical flavor of mushrooms topped with a stew that will create a new sensation for you. Here's the recipe for you.

sauteed button mushrooms

Ingredients:

• 100 g button mushrooms canned
• 100 g peeled shrimp
• 1 yellow bell pepper, diced 1 cm
• 1 leek, sliced ​​1 cm
• pieces of onion, diced 1 cm
• 1 clove garlic, minced
• 3 tablespoons cooking oil
• 100 ml of water
• pepper powder, sugar and salt to taste
• 2 tbsp oyster sauce
• 3 red chilies, puree
• 5 pieces of red chili sauce, puree

How To Make Sauteed Mushrooms Recipe Buttons:

1. Shopping button mushrooms crosswise into 4 pieces.
2. Heat oil, saute chopped garlic until fragrant. Add chili smooth, stir-fry until cooked.
3. Enter shrimp, peppers, mushrooms and onions, stir, stir-fry until wilted. Pour water, bring to a boil.
4. Season with salt, pepper, oyster sauce and sugar to taste. Cook until the spices to infuse.
5. Add leeks, stir well, remove from heat. Pour onto a plate. Serve.

Cheese Straws - When cheese straws taste this good, keeping a supply in the cupboard is virtually impossible. Lots of sharp cheddar, wholesome ingredients, and talent - that's what it takes to create these homemade crunchy munchies. Whether you go for the traditional flavor or the spicy hot variety, each cheesy bite brings you back for another. Pretty soon, you'll be wondering where they all went.

I recently discovered these Cheese Straws. I have been looking for a long time for some that had great flavor and were not over cooked. No other brand compares to these. I tried the Jelepeno Cheddar Cheese flavor, too. I went back to the store and bought 3 more boxes. 

I love these cheese straws and I buy them for my own home and give as gifts to friends from other parts of the country. They adore them as well and ask when I will send them again.

Cheese straws are like deviled eggs--every Southern cook wants to make great ones. Here we’ve pulled together a couple of our all-time favorites, which can be served as appetizers, picnic snacks, or simple afternoon pick-me-ups. We’ve updated this classic by incorporating different types of cheese, ground spices, and nuts. These recipes pair well with soups or salads, whether you prefer wafers cut into round or square slices or you choose to put the dough through a cookie press to make the traditional straws. They can also go solo with a glass of Champagne or beer. No matter the shape, that’s an idea worth toasting.

Cheese Straws

Ingredients:

• Puff pastry sheet (375g)
• 2 tablespoons of English mustard
• Ground black pepper
• 100g extra mature cheddar (any cheddar will do)
• 1 beaten egg

How To Make A Cheese Straws: 

1. Lay out the puff pastry sheet. I kept mine on the paper when I rolled it out. I regularly make my own pastry but sometimes I just want to make something nice in a hurry.
2. Spread over the mustard. Grind black pepper over the top. You could leave this out if you don’t like pepper.
3. Spread on the cheese. Pat the cheese down gently so that it sticks to the mustard and doesn’t fall off once you start making the twists.
4. Slice the puff pastry. I made around 22 straws from 375g of pastry but could have easily made a few more.
5. Take each slice, twist 5 or 6 times and then place down onto a baking sheet. I used pizza trays lined with baking tray liners, just for convenience and because they were going to need a clean anyway.
6. Place the cheese straws into the fridge for 45-60 minutes or into the freezer for around 10-15 minutes. This helps the twists keep their shape when they go into the oven.
7. Once chilled wash the straws with a beaten egg. This will help them go golden brown in the oven.
8. Place into a 220C oven for around 18-20 minutes. My straws that are a little well done were in for 22 minutes but my oven can be temperamental!

Arabica Coffee - in Takengon or commonly called Aceh Gayo coffee has been famous in the world. As the name implies, this coffee is managed by the indigenous Gayo people Takengon population.

Aceh Gayo Arabica coffee types have got the certificate of Geographical Indications (GI). Geographical Indication certificate is a sign which indicates the origin of goods because of the geographical environment, natural, human, or a combination thereof. Thus, produce specific characteristics and quality of the goods produced. And another great, Gayo coffee enjoyment has been recognized by the International.

- Premium quality products with professional quality control

- Quality control with sorting process

- Exclusive packaging with specific standards, can be used as a souvenir or gift product. Packaged in aluminum-foil.

- FRESH Coffee, coffee processed according to the order and do not store coffee that has been roasted (roasted) in a long time

It is suitable for SOUVENIR / BY-BY

Aroma & Taste Coffee enormity of Aceh with the typical pleasures unmatched

Arabica Coffee - Aceh Gayo coffee is the pride of Indonesia.

"Arabica coffee" is a general term used to describe a way of making coffee in most Arab countries throughout the Middle East. They say that there are many ways that you use from a variety of different areas, including how the beans are roasted and what seasonings and flavorings are added in it. Arabica coffee is prepared with stove called "dallah", poured into the flask and served in small glasses called "finjaan". You might be surprised to learn the difference with western type coffee, but after a few sips, you will make this coffee for your guests.

Arabica Coffee

Ingredients :

3 tablespoons powdered Arabica coffee

3 cups water

1 tablespoon cardamom powder or cardamom that has been destroyed

5-6 cloves (Optional)

A pinch of turmeric (Optional)

1 teaspoon rosewater (Optional)

How To Make  Arabica Coffee

Method 1 of 3: Preparing Material

1

Buy Arabica coffee. You can buy coffee beans that have been roasted or ground coffee. Look for Arabica coffee beans through the roasting process are mild to medium.

Some stores selling coffee or online retailers offer Arabica coffee mixed with certain spices. Because it does not allow you to adjust the ratio according to your taste, then you better buy Arabica coffee.

As an option, you can buy Arabica coffee beans that have not been baked and bake it yourself.

2

The coffee grind when the coffee has been roasted. You can use the grinder in the shop or in your own home.

There are some opinions that suggested using the rough mill, there are also advised to make a very fine powder. Try it and see what suits your taste.

3

Crushed cardamom pods. You can use a mortar and grind to do this, or the back of a spoon.

4

Milled coffee beans. Take the seeds from the fruit and insert it into the machine pengiling coffee. Grind up the seeds into a fine powder.

5

Heat the flask back in. If you plan to serve the coffee through the flask, as is done in the Middle East, the Heat returned to fill the boiling water in it.

Method 2 of 3: Make Coffee

1

Heat the water in the dallah. Use 3 cups of water and simmer on medium heat.

If you do not have dallah, you can use a pan or cezve of Turkey.

2

Lift dallah of the stove for 30 seconds. Let stand and chill for a while.

Meanwhile, reduce the heat on the stove.

3

Insert the coffee into the water and reheat on the stove dallah. You do not have to stir the coffee, because boiling itself already incorporates the powder in the water.

4

Coffee with a small fire. After 10-12 minutes, the foam will begin to rise to the surface of the pan.

Do not let the coffee boil as it will make it scorched. If the coffee has begun to boil, lift dallah of the stove. Immediately turn off the heat before returning dallah to the stove.

5

Turn off the stove and leave the pot for a while. If you use an electric stove that takes time to cool down, immediately lift the pan.

6

Remove the pan from the heat and let stand foam. When the foam is reduced, add the cardamom.

You may also add turmeric in this step if you want it.

7

Return to the coffee on the stove and cook until almost boiling. This step will also form a foam as in the first step above.

8

Lift the coffee from the stove and let stand 5 minutes. The coffee grounds will back down.

9

Prepare your thermos. Dispose of all water used for heating. If you are using turmeric and / or rose water, put in an empty flask.

10

Pour the coffee into a thermos until coffee powder is visible. When you see powder in coffee, stop to pour. Little coffee powder will be left at the bottom of dallah.

You can also pour the coffee by using a filter. It can filter sendimen spices and coffee, but this is not an obligatory stage

11

Coffee Let stand for 5 to 10 minutes, then serve. For traditional presentation, usually using small glass serving dish.

Traditionally, small glasses filled no more than half. 

Because Arabica coffee is usually made without the use of sugar, it will be served with something sweet like dates.

Milk is generally not added to the Arabica coffee. If you prefer to add milk, remember that coffee with mild roasting process would be better served without milk.

SERVING SUGGESTIONS:

• Begin reducing or eliminating the amount of sugar consumption altogether because of the taste of coffee will be damaged when mixed sugars and for the sake of your own health.
• Use hot water directly on the fire / stove. The hot water from a thermos or water dispenser will not fit or does not feel right. Pour hot water on the stove / fire into a glass that is already filled coffee and let stand for about 3 minutes.
• Then stirring, coffee powder will drop to the bottom of the glass, ready to enjoy your coffee.
• Should be taken in the morning before starting work or evening. We recommend not consumed at night to avoid lest you have trouble sleeping.

Timphan - There are a variety of traditional cakes in Indonesia, particularly Aceh. Here, there is an interesting variety of traditional foods to be enjoyed. In fact, many foods in this area has a charm and a taste that is hard to forget by anyone. One of them timphan. Typical cake is also known in other regions outside Aceh. Many visitors who come to Aceh, often ask about timphan. When just feel the slice, often the tourists to add more until a few pieces.

As it is an expression of how famous timphan. Not only for the people of Aceh, in the archipelago are also becoming known regional specialties Sulthan's Iskandar Muda.

So famous timphan, the adage is often referred to in each phrase to greet the day well. One of them in the month of Ramadan, Eid al-Fitr, or Eid celebration. In almost every home, found this food. Typically, homeowners feel incomplete if not present timphan.

Timphan a confectionary / specialties Aceh. Typically, homeowners began to make timphan on one or two days before Eid. Durability can achieve more or less a week. Lebaran, usually mothers had prepared the young banana leaves, either picking in the garden or buy in the market.

Food is shaped soft and wrapped in banana leaves young. This sweet snack made of glutinous rice flour, coconut, and banana. Banana banana Wak is most commonly used in the manufacture of this traditional cake though can be replaced with another banana to taste.

Many types timphan that can be made. However, the most famous adalahtimphan srikaya. Its content is made from eggs.

There is also timphan that contains coconut. Now, there is also a modified sugar apple with a mixture of durian. Materials used for the dough is sticky rice flour cake that is sometimes mixed with plantains or pumpkin.

Timphan, Aceh.

Ingredients CakeTimphan :

You Consider first the materials under what is already complete:

Material cake timpan

• 250 grams of mashed plantains
• Glutinous rice flour 200 gr
• Thick coconut milk 2 tbsp
• Air whiting 1 tbsp
• Salt 1/4 tsp

Contents:

• Chicken eggs 2 eggs
• 50 ml coconut milk
• Granulated sugar 100 GR
• Ripe jackfruit small chopped 25 gr
• Wheat flour ½ tsp
• Pandan leaves 1 sheet
• Finely grated young coconut 50 ounces
• ¼ teaspoon vanilla.

How to make a cake timphan :

Leather Material

At first base mix all ingredients by means of stirring or Remes - remes glutinous rice flour and mashed banana and enter the coconut milk, lime and salt until well blended.

Material Contents

1. Beat eggs and sugar until thick hear mixer or the like can also whipped manual tool and enter the flour and coconut milk. Stir until smooth, add a ripe jackfruit already chopped into small pieces and finely grated young coconut leaves and give pandan.lalu Cook until thick, then lift give vanilla and mix again. Once cooked chill.
2. Take the young banana leaves which have been cut according to the size timphan. Brush the dough with oil and then trimmed of skin was on the leaves. Then give the dough and then rolled, wrapped and steamed until cooked for about 15 minutes.

Salad Nicoise is a typical dish from the city of Nice, France, which is highly recommended.

Salade niçoise is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned.

The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as green beans and potatoes, which are commonly served in variations of salade niçoise around the world. Green beans harvested in the spring, when they are still young and crisp, may be present.

Salad Niçoise, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies.
Nicoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes. According to our Paris insider, the Niçoise salads there are all made with canned tuna.
Depending on the establishment here, I’ve had them either with canned or with freshly grilled tuna. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.

Salad Nicoise

Recipe Ingredients Sauce Vinaigrette Salade Nicoise:

• 120 ml lemon juice
• 3/4 tablespoon olive oil
• 1 onion medium size
• 1 fresh thyme leaves
• 2 pieces of fresh basil leaves
• 2 tsp fresh oregano leaves, finely chopped
• 1 tsp dijon mustard
• salt to taste
• ground pepper to taste

Salade Nicoise Salad Recipe Ingredients:

• 2 pieces of tuna
• 1/4 tablespoon olive oil
• 3 ripe tomatoes without the middle, cut 8
• 1 red onions, thinly itis
• salt to taste
• black pepper powder to taste
• 6 peeled hard-boiled eggs, cut into 4
• 800 grams of green beans, cut crosswise
• 2 medium-size lettuce

How To Make Salade Nicoise:

1. Vinaigrette dressing: Combine the lime juice, olive oil, onion, thyme, basil leaves, oregano leaves, and Dijon mustard and stir well. add a little garadm and pepper and stir gently.
2. Soak tuna in olive oil, let stand 1 hour. Bake in the oven over medium heat until done. Cut the tuna with 1 1/2 cm thick. Apply grilled tuna with a vinaigrette dressing.
3. Arrange tomatoes, red onion, 3 tablespoons vinigrette sauce, salt, tuna, eggs, and pepper on a serving plate. Salad is not stirred so that each ingredient separate.
4. Boil green beans in boiling hot water, add salt. Let stand 3-5 minutes, remove and drain Pour 3 tablespoons vinaigrette dressing to the surface of the beans, sprinkle salt and pepper powder.
5. Set neat bean salad with ingredients that have been laid out previously. Pour the remaining vinaigrette dressing on the surface and salad nicoise salad ready to be served.

Good luck Recipes Salade Nicoise !!!

Rice Omelet  - Its name comes from the word "Omelete" and "Rice". Omelet Rice or ordinary Japanese people are familiar with the term "omurice (オ ム ラ イ ス omurais?)" Is a Japanese food in the form of white rice fried with tomato sauce and covered by a blanket made of fried egg omelette.

On the surface omurice, usually sprinkled with shredded chicken, shrimp, mushrooms, squid, and onions. Another term for omurice there; ah "Chicken Rice". Rice to omurice placed on half-baked omelet that have previously been made in the frying pan.

Omurice was first made by a restaurant called "Hokkyokusei" located in Namba, Osaka. The restaurant makes and creates omurice first to sick diners indigestion.

But there is another version that says omurice first created by a restaurant located in Ginza, Tokyo called "Renga-tei". Now, many variations omurice created.

There Omukare which combines between omurice and curry sauce, which combines Omuhayashi between omurice with sauce Hayashi Rice. Meanwhile, Yakisoba Omusoba itself is wrapped in an omelet.

Rice Omelet

Ingredients

• ½ medium onion
• 1 chicken thigh, rinsed and pat dry
• 1 Tbsp. olive oil
• ½ cup frozen mixed vegetables, defrosted
• Salt
• Freshly ground black pepper
• 1½ cups cooked Japanese rice
• 1 Tbsp. ketchup and more for decoration
• 1 tsp. soy sauce
• For 1 omelette
• 1 large egg
• 1 Tbsp. milk
• 1 Tbsp. olive oil
• 3 Tbsp. sharp cheddar cheese (or any kind)

how to make Rice Omelet 

1. Chop the onion finely.
2. Cut the chicken into ½" (1 cm) pieces.
3. Heat the oil in a non-stick pan and sauté the onion until softened.
4. Add the chicken and cook until no longer pink.
5. Add the mixed vegetables and season with salt and pepper.
6. Add the rice and break into small pieces.
7. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
8. Whisk the egg and milk together in a small bowl.
9. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
10. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).
11. Put the cheese and the fried rice on top of the omelette.
12. Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
13. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
14. While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

Classic French Toast - The origins of french toast are not entirely clear, but long before this sweet snack was called “french toast,” similar recipes were being whipped up all around the world. One of the earliest versions of french toast has been traced back to the Roman Empire.

The name “french toast” was first used in 17th-century England. The recipe — and name — were brought to America by early settlers.

In France, the dish is called “pain perdu,” meaning “lost bread.” Why lost bread? Originally, people made french toast from stale bread in order to make use of bread that would otherwise have been thrown away.

To make french toast, you first dip slices of bread in a mixture of beaten eggs, milk, cinnamon and vanilla. Then you fry the egg-coated bread in a pan until browned.

Some people recommend slicing the bread the night before and letting it dry out a bit overnight to keep the bread from absorbing too much egg and getting soggy.

In the United States, restaurants usually serve french toast with butter, maple syrup and powdered sugar, but the possibilities are endless. french toast can be topped with just about anything.

Popular toppings include powdered sugar, maple syrup, jelly, jam, honey, peanut butter, applesauce, whipped cream, fruit, yogurt, ice cream and nuts. savory (not sweet) french toast can be topped with bacon, cheese, gravy and even ketchup!

People use a variety of different breads to make french toast. In the western and southwestern United States, many cooks prefer sourdough bread. Within some Jewish-American communities in the New York area, people use leftover challah bread from the Sabbath dinner for french toast on Sunday mornings.

Around the world, people enjoy french toast in many different ways. The British call french toast “eggy bread,” “gypsy bread” or “french-fried bread.” And sometimes they serve it with ketchup.

The people of New Zealand prefer their french toast served with bananas, bacon and maple syrup. Australians serve up a savory version of french toast with cheese and tomato sauce. The French consider “pain perdu” a dessert, not a breakfast food.

Classic French Toast

The Main Ingredient

• 5 sheets of thick white bread, without skin
• Dyers material:
• 2 eggs
• 1/4 teaspoon salt
• 1/2 tablespoons sugar
• 75 ml liquid milk
• 75 ml heavy cream
• 50 grams of butter, for frying
• Supplementary Material:
• 75 grams of butter
• 5 tablespoons maple syrup

How to Make Classic French Toast

Classic French Toast how to make it quite easy. Follow the practical steps cook Classic French Toast following :

1. Dyers, shake off the eggs, salt, and sugar. Enter liquid milk and heavy cream. Stir well.
2. Dip bread one by one. Set aside
3. Sauteed with butter that has been heated with inverted until browned.
4. Serve with butter and maple syrup.

Ratatouille Recipe - Who does not know with ratatouille, food classic French style that was popularized by the film made by Walt Disney is a story about a rat who wants to be a cook. Before the film is screened in cinemas around the world, not many people are familiar with ratatouille (pronounced rat-a-too-ee), type of cuisine where vegetables are the main ingredient. Whereas ratatouille rich in protein and vitamins is a perfect dish for a dinner entree, especially for office workers who do not have much time to cook. Even ratatouille is suitable for as an elegant meal for entertaining guests.

At that time the film which suck a lot of public attention around the world was launched in the summer, indicating that ratatouille is suitable as food in times of very hot air. Referring to the Wikipedia, Ratatouille is a traditional French meals in the form of boiled vegetables and can be served as a main meal or as a snack. When served as a main meal then rice, potatoes and french toast is a fitting companion for ratatouille.

Historically, ratatouille name began to be known in France around 1778. score is derived from the slang word which means chunky stew while tatouiller or ratouiller word means stirring. Curious about the ratatouille? The food maker ingredient is eggplant, peppers ,, Japanese cucumber, tomatoes, garlic, onion and olive oil. Ratatouille itself is kind of serving vegetarian food delights more than just vegetables. Although ratatouille consists of vegetables but delicious flavor makes it a main meal which was overshadowed by the meat, chicken and seafood. With lively colors and unique presentation, ratatouille is often referred to as the queen of vegetarian food.

Ratatouille is also usually served as a dessert and when about to serve the main meal then usually ratatouille served with jumbo shrimp or fish. It's very healthy food and could be an option for that avoid food with high cholesterol.

Ratatouille is a type of food that can be consumed in hot conditions, cold or at room temperature. The uniqueness of ratatouille itself is its simplicity. Whole fresh ingredients made into one piece and in stir-fry until cooked and make food that is very easy to prepare.

Cook ratatouille with traditional recipe is not difficult, each complementary materials ratatouille vegetables boiled separately until lightly browned slightly. The first input onions, tomatoes, pepper and garlic powder after the eggplant can be entered and the last is a Japanese cucumber. If you like a more spicy flavor spicy pepper powder can then be added.

Basically how to cook traditional French food, but presentation is equally diverse. Ratatouille can be served cold along with salad, with grated cheese as a garnish or can be presented along with the soup.

Ratatouille getting into all kinds of food additives, can be shared with grilled mutton, fish digrill half-baked, rolled into a chicken breast with sauteed meat even dlumuri with cheese sauce. The chef usually presents ratatouille as a dessert, but in some countries, this being the main food menu and served with French bread and red wine. It's very tempting dishes and of course also keep your body healthy!

Ratatouille Recipe

Ratatouille Ingredients 

• 2 pieces of eggplant, sliced ​​1 1/2 cm thick round
• 1 onion, sliced ​​length
• 2 cloves garlic, finely chopped
• 1 red pepper, seeded and cut into chunks
• 1 yellow bell pepper, seeded and cut into chunks
• 1 piece of zucchini, cut into 1 cm thick
• 200 grams of red tomatoes, cored and roughly chopped
• 1 teaspoon mixed herbs
• 1 tea spoon of salt
• 1/2 teaspoon coarse black pepper
• 1 tablespoon olive oil, to spread
• 2 tablespoons olive oil, for frying

How to make Ratatouille 

1. Rub eggplant with olive oil.
2. Roast two sides until browned.
3. Cut the eggplant four parts.
4. Saute onion and garlic until fragrant. Enter the red peppers and yellow peppers. Stir-fry until fragrant.
5. Enter the purple eggplant, zucchini, red tomatoes, mixed herbs, salt and coarse black pepper. Stir until cooked. Serve.

Beef stroganoff is a dish of Russian made from cuts of beef sauteed and cooked with cream. It was a tasty and slightly acidic due Kerim used to have a sour taste. Champignon mushroom and green pepper into the material of the dish worthy companion for you try this.

The origin of the beef stroganoff was clear from the French, and most of culinary experts, such as Darra Goldstein-author of "A Taste of Russia" -sepakat that famous French chef who worked for the food lover Count Pavel Stroganoff is a person who contributed to making the dish became popular as now. The cook French cuisine beef fricassee modify to better suit the tastes of his Russian employers by adding sour cream.

Beef stroganoff has been popular since the mid-19th century, into the inaugural edition of 'scripture' culinary classic prerevolutionary Russia the prestigious publication in 1861, "A Gift to Young Housewives" (Gift to Young Housewives), written by Elena Molokhovets , The cuisine is also included in L'Art Culinaire in 1891, and shortly thereafter was present in the Larousse Gastronomique, where the cuisine is entrenched since then.

1917 revolution led the Russian nobles, as well as their traditions spread to various parts of the world. Beef stroganoff was adopted by a Chinese chef to get rid of the sour cream recipe, spice, and serve it over rice. From there, the recipe was exported by American soldiers in the 1940s to the US. In the land of Uncle Sam, this dish served over egg noodles. Unfortunately, this recipe was somewhat marred by the desire of Americans who want to save time. They mix up the recipe with canned cream of mushroom soup and Heinz ketchup as the sauce, which certainly can not replace the strong original flavor resulting blend sour cream, mustard, tomatoes, and sauteed mushrooms that have won the hearts of Count Pavel.

This time, I will present the original recipe of beef stroganoff and serve it in the traditional Russian manner, which is accompanied by sautéed grated potatoes and pickled cucumber sour.

Beef stroganoff Ingredients

• 600 g beef sirloin, soak in soy sauce or Worcestershire sauce (ketchup UK) for one hour
• 400 g white mushrooms, cut into four pieces and fry using butter and white wine
• 1 tsp dry mustard powder
• 1 tsp sugar
• Black pepper powder
• 1 tsp vegetable oil
• 1 whole onion medium size, finely chopped
• 2 tsp tomato sauce
• 4 tsp flour
• 80 ml white wine or dry vermouth
• 350 ml beef broth
• 120 ml sour cream
• 1 tbsp chopped parsley

Beef stroganoff

How To Make Beef stroganoff

1. Sauteed mushrooms with white wine and butter, then set aside.
2. Mix the mustard powder and sugar with 2 teaspoons hot water until it turns into a sauce.
3. Grease a skillet with oil and heat until smoky. Pat meat that has been marinated with a kitchen towel to dry, then cook until browned on both sides. Set aside.
4. Add onion, mushrooms, pepper and half teaspoon salt and cook until browned for five minutes. Add tomato sauce and flour and cook until the vegetables and sauce mix.
5. Add broth, wine and mustard sauce. Cook until boil and scrape the bottom of the pan to remove browned parts.
6. Reduce the heat and cook until the sauce begins to thicken, for about five minutes.
7. Sirloin sliced ​​diagonally with a thickness of about seven mm. Add the meat along with the liquid into the sauce and cook until the meat warm.
8. Lift the skillet from the heat and allow it to boil stop cooking. Add sour cream and 1 tbsp wine. Serve together with garnish of parsley.

Note: Beef stroganoff classic does not need another extra spice, but I am cheating Chinese chef recipe and add a pinch of paprika or chili powder to taste more evocative. Adjust seasonings to your taste.

Serve with sautéed grated potatoes and pickled cucumber, red wine, or as preferred Count Pavel namely a shot of icy vodka.

Iced Coffee Float Recipes - Resto-style drink is undoubtedly very good indeed and surely make you addicted. But if often hang out in the cafe in order to enjoy a delicious coffee float, long may go bankrupt hahaha. Ceramic by making it yourself at home. The material is easy and cheap but it's definitely good. Please try.

Liwa, Lampung Barat, 23/8 (ANTARA) - Ice civet coffee into a typical drink to break the fast in West Lampung, Indonesia.
"Iced coffee Float into a new beverage during fasting, coffee made iced drinks, have a delicious flavor, but it can help to restore stamina after fasting," said Siti Mahmuda (34) resident of Village Way Confessing, District Balikbukit, West Lampung, approximately 273 kilometers from Bandarlampung Monday.
He explained, ice civet coffee has a distinctive taste, as long as it is presented or brewed with hot water, but now mixed with crushed ice which has its own peculiarities.
Then, he added, more delicious iced coffee mongoose and probably efficacious if the added honey.
"When I make iced coffee civet, I add the honey mixture, so the flavor is more delicious ice once more nutritious," said Siti again.
He explained that the price of civet coffee is more expensive to make drink specials.
Meanwhile, local people believe drinking iced coffee Luwak can restore stamina after fasting, besides ice Luwak coffee will be more efficacious when added honey, the resulting flavor will be more enjoyable.
Innovation various grain-based coffee civet, growing, besides public ice civet coffee civet coffee also made puddings, ice cream civet coffee, and some other types of beverages.
West Lampung into civet coffee producing areas even the best quality in the world, with the potential, making the district as the largest civet coffee producing areas nationwide.

Head of Industry Trade and Market West Lampung regency, Zukri Amin said, the potential for civet coffee is able to be created into a quality product.
"Kopi Luwak can be no West Lampung coffee products that can provide opportunities for people, good drinks are also food, and people can mengkreasinya, so the coffee commodity can vary," he said.
He expects, people can read the opportunities will be processed raw material civet coffee.

Ice Coffe Float

Iced Coffee Float Ingredients 

• 2 tablespoons Instant Coffee,
• 6 scoop vanilla ice cream,
• 500 ml cold milk white liquid,
• Chocolate powder, hot water,
• ice Cube.

How to Make Iced Coffee Float

1. Pour instant coffee use hot water as much as 2 tablespoons.

2. Mix cold milk with a solution of instant coffee and 1 scoop vanilla ice cream.

3. Blend until well blended and frothy.

4. enter into the glass and add 1 scoop vanilla ice cream into each glass.

5. add the cocoa powder on top of the ice cream.

6. Iced Coffee Float serve immediately

Tuna Recipes Sweet Sour may often you have encountered in a restaurant.This dish is generally sold at a price which is quite expensive. However, rather than you buy it at the restaurant, this time you will be able to make yourself at home. This is her recipe to make Tuna Recipes Sweet Sour.

Cooking time

Preparation: 30 minutes
Cooking: 60 minutes
Total: 90 minutesNumber of Servings
Serves 2Materials Needed To Make Tuna Fish Fry Seasoning Flour Sweet Acid

Tuna Recipes Sweet Sour

Ingredients Tuna Recipes Sweet Sour:

•     300 grams of tuna fillet diced
•     1/2 teaspoon ground pepper
•     1/2 teaspoon salt
•     1/2 teaspoon lemon juice
•     1/2 teaspoon sesame oil
•     the oil for frying

Tuna Fish Fry Dyers material:

•     100 grams of wheat flour
•     1 teaspoon baking powder
•     1 teaspoon garlic powder
•     15 grams of cornstarch
•     150 ml of ice water
•     1/2 teaspoon salt
•     2 tablespoons of cooking oil

Acid Sweet Sauce Ingredients:

•     1/2 tablespoon soy sauce english
•     2 cloves garlic crushed
•     1/2 onion sliced ​​length
•     125 grams of tomato sauce
•     1/2 teaspoon salt
•     300 ml chicken broth
•     1 1/2 teaspoons sugar
•     1/4 teaspoon ground pepper
•     1 leek thinly sloping
•     1/2 tablespoon of corn starch 1/2
•     1 tablespoon cooking oil

How to Make Tuna Recipes Sweet Sour:

1. The first thing that can be done in advance to make tuna fish fry flour is to first clean up the tuna with clean water until the dirt and germs that are inside can be cleaned properly.
2. Once the fish cleaned, now place the fish on a cutting board and give the saucer like a sprinkling of salt and pepper. Then stir by hand until all ingredients are evenly mixed.
3. Then give it a squeeze of lemon juice and vegetable oil, stir again until all ingredients are evenly mixed.
4. Once given the above materials, you should enter the fish into the container cover the top with plastic and let stand for about 15 minutes.
5. While waiting for the fish allowed to stand for a specified time, we will now make his dyes. The trick mix and stir all dyes.
6. If the time comes, please dip the fish in dyes and prepare the pan with cooking oil that has been heated. Then fry the fish until cooked and crisp evenly.
7. Please fried fish using a medium heat until the fish is cooked and lightly browned.
8. Once cooked, remove and drain the oil on a plate lined with paper towel to absorb oil.

How to Make Sweet Acid Sauce:

1. The first way you should do first is to prepare and give the pan a little oil and then wait until the oil becomes hotter.
2.  After the heat, saute onion and garlic until fragrant smell delicious and the materials become more withered pan evenly.
3. After fragrant, soy sauce english enter into it and stir until evenly distributed.
4. Pour water and cook until the water boil, then add salt, pepper and sugar. Stir until evenly until all ingredients evenly mixed.
5. Lastly, please Thicken with a sweet and sour condiment corn starch solution which we prepared. Enter also the leek into it and stir evenly.
6. Once the sauce cooked and ready to be served, is now planning fried tuna fish on a serving plate and pour topped with sweet and sour sauce that we have made just now.
7. Do not forget to share recipes this time together with friends and friends and also give your comments.