Brussels sprouts Italian style with bacon

Ingredients

1 grated lemon zest
1 clove of garlic
1 tablespoon of olive oil
3 sprigs of oregano fresh
1 bit of pepper
3 sprigs of rosemary fresh
150 grams of bacon
500 grams sprouts cleaned
2 tablespoons of Taggiasche olives
3 pieces of tomatoes
1 piece of onion
1 bit of salt

Portions
2 persons
Cooking time
15 minutes

Instructions

1. Clean the onion and cut it into half-moons.
2. Clean the clove of garlic and chop it fine.
3. Put a tablespoon of olive oil in a wok.
4. Add the bacon.
5. Add the onion.
6. Add the garlic.
7. Add the sprouts.
8. Stir fry the whole well.
9. Meanwhile cut the tomatoes into cubes.
10. Add the tomato cubes.
11. Add the Taggiasche olives.
12. Pick the leaves of rosemary and oregano from the twigs and finely chop them.
13. Grate the zest of the lemon and add it to the rosemary and oregano.
14. Add some salt and pepper and mix it into a kind of spice mix.
15. Divide the dish over the plates and garnish with the spice mix.
16. Ready are the sprouts Italian style with bacon! Enjoy your meal!

About the sprouts Italian style with bacon recipe

This sprout recipe, Italian style with bacon, is a concept of my wife. I was home later that night and my wife would take care of the food. Shot in the rose! I came in and it smelled fantastic and it was really great!

Did you think that sprouts used to be so dirty? And do you like them now? This may be because you have come to appreciate them more, but also because of something else. By spreading and further development sprouts have become less bitter in recent years.

The sprout has undergone a major development in the past forty years. An employee of the company Syngenta, which develops the seeds with which it is grown, says that the sprout is more resistant to all weather types, but is also milder in taste. That only succeeded a few years ago.

Fresh Summer Salad

Ingredients

• 1 teaspoon apple vinegar
• 250 g of cherry tomatoes
• 150 g of feta
• 1 teaspoon of honey
• 1 clove of garlic
• 1 piece of cucumber
• 130 g of lentils
• 7.50 g coin
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 bit of salt

Instructions

First, make the dressing in a large bowl. Mix the olive oil, apple vinegar, honey, chopped garlic, pepper, and salt into an even dressing.
Then cut the cucumber into cubes and add it.
Halve the cherry tomatoes and add them too.
Let the can of lentils drain slightly and then add the lentils.
Break the feta into small pieces and do the feta with the rest.
Pick the leaves of the mint. Roll it up to a long "cigar" and then cut it into strips. Sprinkle the mint over the salad.
Hassel the whole thing well. I do that myself by placing a plate in the large bowl and shaking it well.
Ready is your fresh summer salad, eat tastily!

About the fresh summer salad
This fresh summer salad is just that fresh breeze that you can use well on a beautiful summer's day. He is super tasty and can be prepared within 10 minutes!

Omelet with gooseberries Recipe - Brazier. Detail of a painting by Willem Kalf (1622-1693) This recipe for omelet (tasey) sits at the edge of what we might call the culinary Ages. It comes from the Seer excel equivalents gheexperimenteerden new ones Coc-boeck that Dordrecht doctor Charles Income (Carolus Battus) as an appendix to the second edition of his translation of new Artzney Ein Buch (Heidelberg, 1568) of the German Christopher Wirsung (1500-1571) published in 1593. Batt displays various omelette recipes, spierinkjes with apple or pear, and this recipe with gooseberries. The use of ginger, sugar and cinnamon is medieval. Pink Water can also come across a few medieval recipes, but in the sixteenth and seventeenth centuries it was a very popular seasoning. The line between sweet and savory was it clear at this time, but still you could get a sweet dish like this also simultaneously serve with meat or fish dishes. In a modern menu this sweet omelet is a dessert.

Subtle coal fire
The coal fire which is mentioned in the recipe is the 'sudderpitje "of the medieval kitchen with open fire. Coal fire produces less smoke than wood fire, and it's more manageable. More subtle the brazier was a perforated ceramic or metal bowl on legs where some burning coals were laid in, the pot or pan was put on the brazier, and the court could be finished without burning or warm.

Omelet with Gooseberries Recipe

The original recipe
The Coc-boeck Karel Baten exists no modern print edition, but the Marleen Willebrands site contains a transcription.

To backen a tasey of stekelbesyen.
Neempt fresh butter income smeltse at a time. Doeter than soo many stekelbesyen in datse bycans two vyngeren hooch are income laetse with butter have weynich Sieden lost to datse maer right Coleur them. Clopt or Cleyn 7, 8, 9 or too Eggs with what gengeber income which rose waters. Gietet tsamen the besyen income latet so a coolvyer backen not and burned. If tasey is genoech gebacken, so laetse properlick uut the pan in the dish Rijsen datse and not be broken. Then stroyter suycker Caneel income on income dientse. To bake an omelet of gooseberries.

Take fresh butter and melt in a pan. Then add as many gooseberries in that they are high almost two fingers. Leave them with a little butter simmer until they have just lost their color. Klop than 7, 8 or 9 on the eggs with a little pink ginger and water. Pour together over the gooseberries, and let it bake on a coal fire that does not burn. Late, the omelette is cooked, these neatly slide out of the pan into the dish so they do not break. Then sprinkle sugar and cinnamon, and serve.

Modern adaptation of the recipe Print the recipe on this page.
Compared to the recipes from the Viandier this is easy. But the result is just as tasty. Gooseberries are from June, so this is really a recipe for early summer. As they are easy to get, whether you gooseberries in your garden, you can freeze them, so you can prepare this fresh omelette offseason. Another Middle recipe with gooseberries for grilled mackerel with gooseberry sauce. There is also more information on gooseberries in.
Appetizer or dessert for four people; Preparation time 10 minutes; cooking time 10 minutes.

Kruibessenomelet Charles Income Ingredients

• 250 grams gooseberries
• 30 grams of butter
• 3 eggs1/2 teaspoon ground ginger
• 1/2 tablespoon rose water
• Together 1 teaspoon powdered sugar and cinnamon
• Optionally additional sugar

Preparation

Wash the gooseberries, remove any incitement stem and crowns.
Beat the eggs with ginger powder and rose water.
Experiment a gooseberry. The fruits very acidic, then you should do a spoonful of sugar to the egg mixture.

Preparation

Melt the butter in a not too large skillet, butter does not discolor. Put the gooseberries there, make sure they cover the whole ground. Spoon the gooseberries on low heat occasionally, until they become soft and lose their fresh color (three minutes). Pour the egg mixture into the pan, put a lid on it, and heat over medium heat until the eggs are set. Slide the omelet gently on a flat plate, and sprinkle with sugar and cinnamon.

Serve

Cut the hot omelette in points.

IngredientsAll statements of ingredients

Gooseberries - gooseberries (Ribes grossularia) are only grown since the thirteenth century, at that time they were only found in the wild. In the north of France gooseberry sauce was a classic accompaniment to mackerel (the French name for gooseberry is therefore groseille maquereau either makreelbes).

In the nineteenth century some thought to the Dutch name gooseberry had the Holy Cross Finding on 3 May. But the medieval names stekelbesij and kroeselbesij (gooseberry which is a variant) indicate that the spiky hairs on the bay that this fruit its Dutch name have gegegeven.

Rose water - indeed water scented with rose petals. In modern Western cuisine it is not used much anymore (except for example in marzipan), but it was appreciated in the Middle Ages and Renaissance (like orange blossom water). In the Middle East and India, it is still widely used, especially in desserts and other sweet treats.

First a unexpected fact: tomato ketchup is healthier than a fresh tomato in some ways. Huh? Jaha, because during the production of ketchup tomato to be destroyed at the cellular level (what happens during cooking), you can record more of the healthy substance lycopene than a raw tomato. For you now going to eat anything with a tablespoon of ketchup: remember that ketchup contains a lot of sugar, almost a lump of sugar per tablespoon. Not only tomatoes belong on the FoodExplorer list of alternative superfoods, including kale, almonds and avocados are, in our superfoods. For our definition of superfoods click here.

What's in tomatoes? 

The most notable nutrients lycopene, phytoene and phytofluene. They all belong to the carotenoids and are powerful antioxidants. Lypoceen is the natural pigment in tomatoes that makes them red (so choose tomatoes that are as red as possible!). They are especially well absorbed when tomatoes heat and eat in combination with fats such as olive oil or oily fish. In addition, tomato also contains, inter alia, vitamin B1, B2, B6, vitamin C, vitamin A, folic acid, iron and calcium.

What's good about tomatoes? 

The antioxidants such as lycopene in tomatoes are good for your skin and eyes and protect against the sun. Antioxidants eliminate damage being caused by harmful influences, including by harmful influences of for example exhaust gases. The damage can cause in sunlight UV radiation in the skin cells can be reversed by an anti-oxidant as lycopene. You do have the appropriate food combined with fats (ie tomato sauce with a tablespoon of olive oil, tomato or in combination with oily fish) because the active substance otherwise not absorbed by your body. 

Vitamin B1, B2, B6 and Vitamin C, provide for the production of blood cells, which help blood cells to carry oxygen and CO2 and are involved in cell metabolism, thus have a positive influence on the cardiovascular system. The combination of lycopene, phytoene and phytofluene in tomato also seems to have influence on the formation of cancer, according to research. There are signs that especially phytofluene can help to prevent prostate cancer in men, which seems at least in experimental animals to be. The glycemic index (1 is lowest, 100 the highest) of tomatoes is 15, which means it is slowly broken down and your blood sugar levels do not skyrocket. 

No, kale really is not just good in a stew. You can handle it very well in a salad or in a blender with a smoothie! Kale belongs on the FoodExplorer of 'alternative superfoods', here you can read more about the what and why of this list. The products we are bombing to alternative superfoods from closer to home, are cheaper and usually just buy at the supermarket. At the same time they often contain at least the same beneficial nutrients as well known superfoods. For 'super' is often closer to home than you think! Today kicks off with kale and then follow include almonds, garlic, asparagus and avocado.

What's in kale?

Vitamin K, vitamin A and vitamin C, vitamin B11, B6, B3 and B2, vitamin E. These vitamins are also in nice quantities: 250 g kale contains 180% of the vitamin C you need daily! In terms of minerals, kale is also male: manganese and copper to calcium. But also potassium, iron, magnesium, phosphorus sit in it. In addition to vitamins and minerals are also glucosinolates in kale, as well as many anti-oxidants.

What's good in kale?

1. Anti-oxidants that we mentioned above include carotenoids and flavonoids that protect cells against free radicals that can cause damage to the DNA in the cells.

2. Vitamin K (of which 250 grams of kale contains a whopping 1300% of the RDA, and no, that's not a typo) helps prevent inflammation in the body. All vitamins in kale together include more good for your bones, teeth, resistance and immune system.

3. A trace elements such as iron kale is good for creating hemoglobin in your blood, but is also good for your liver.

4. The glycemic index (1 is lowest, 100 the highest) of kale is also 22-35, which means that it is broken down relatively slowly and your blood sugar levels do not shoot up.

Inspired? Then make this salad with kale, pumpkin and pomegranate seeds! We ourselves are also impressed by the power of the green sheet, so tomorrow is going Claartje make a smoothie with kale, kaki fruit and wheat grass powder. Do yourself a dish with the alternative superfood kale. Do you have any additional information on kale and what all there in it for good things? Please comment below. Thanks!

Your mother has used itu probably been told you: "Spinach not heat up again though!". The opinion of the Nutrition Center had since 2002 namely to eat nitrate-rich vegetables up to two times per week. Spinach, beetroot and endive are vegetables that are high in nitrate. Nitrate is a non-hazardous substance, but can be converted in the body into harmful nitrosamines. This substance is possibly carcinogenic. Especially the (often) heating the vegetable can accelerate the conversion. would create more nitrosamines in combination with fish.

Last week, the Food Centre withdrew these opinions with regard to nitrate-rich vegetable. We can fully enjoy spinach again. The Nutrition Centre will encourage eating more vegetables outweigh the disadvantages of nitrate. In addition, the amount of nitrosamines that occur too small for health risks. There are two opinions regarding nitrate which are still valid, namely:

- Do not use water from private sources for bottle feeding. Namely ground water is also nitrate. 

- Be cautious with nitrate-rich sports supplements such as beet juice (concentrate). This is a precaution, because its effects are unclear in the long term.

What some people see as a threat, I personally see as an enrichment of our culture.  You can be afraid of refugees from Syria, Afghanistan and Pakistan, but you can also open to other cultures and try to broaden your field of vision. This is true in many ways, but especially in the area of nutrition. That is why today I share a recipe for an Afghan vegetable soup with lentils, following the story of the Afghan Reza, who fled his homeland. The ingredients for this soup were delivered to my house by Marley Spoon, which took a number of special dishes on the menu in December and January of guest chefs from including Syria and Afghanistan. Moreover Marley Spoon 100% of the profits of the food sold at the organization Uber den Tellerrand kochen in Berlin, an organization that provides assistance with integration into a new homeland, by including refugees and local residents to cook together. A laudable initiative, if you ask me. Until January 11 are the courts of the guest chefs on the menu at Marley Spoon. If you do him the opportunity to purchase it can the website.

TIP:

You do not necessarily have to use three kinds of fresh herbs (because: expensive and you have only little of it). The soup is still very nice if you choose one of these herbs and the other two leave out. I myself often some herbal plants in pots stand in my kitchen. That way you stay fresh herbs and you can easily cut a few sprigs. A herb garden in the small, in fact! Both mint and coriander, I so often have in stock. Decide for yourself which herbs you use often or frequently use. Basil and coriander are good plants for 'beginners', as they are almost everywhere nicely. This recipe is good for 2 servings, lunch or light evening meal.

Preparation;

Preheat the oven to determine if you heat the pita breads in it.

Fry the onion, garlic and carrot in a little olive oil in a large pan with a thick offered.

Add a liter of water, together with the chopped tomatoes and lentils.

Bring to taste with curry powder and a hefty pinch of salt and pepper. Let simmer for 15-20 minutes.

Puree the soup after 15-20 minutes very briefly with a hand blender or pour him a moment in a blender. You can also half of the fresh herbs with mashing.

Chop the rest of the herbs coarsely, which you later use as a garnish.

Grate the pita breads cooked in the oven according to package directions (usually about 10-15 minutes at 200 degrees Celsius). I myself pop them too often just in the toaster; faster and at least as good.

Serve the soup with fresh herbs, yogurt and pita sandwiches.

Enjoy!

Asparagus from the oven

Perfect for guests - Otherwise you will then probably no longer eat asparagus

Ingredients:

2 kg asparagus, white

4 tsp butter

2 tsp sugar (preferably brown sugar, it is also normal)

Salt

For 4 Portions

Working time: about 20 minutes / Difficulty:. Simple / p calories. P .: approximately 135 kcal

The asparagus is cooked in its own juices and so gets a wonderfully full taste of its own. Comparing cooked with it is the cooked almost bland. Since I tried this here, like the asparagus cooked differently with us no more.

Try to put yourself not to thick rods, I prefer so 1-1.5 cm thick rods. The are nicely tender and has little waste. First, peel the asparagus thoroughly and cut off the ends. The oven also 200 ° C or 180 ° C convection preheat.

The two sheets of aluminum foil superimpose and each give a half teaspoon of butter on it. 8-10 rods asparagus (depending on thickness of asparagus, the packets should not be too large because otherwise they cook not so good, rather do more - talk need be lighter warm) on top. Each bundle with half a teaspoon of sugar and a good pinch of salt sprinkle, then close the first sheet film about it and the pages also - not tight wrap parcels, but as a bag folding top. Then close the second sheet as well.

Place on the rack in the oven and 40 - wait 50 minutes. Whether the asparagus is cooked, you can test if you have a packet a little bend, the lighter the go, the softer the asparagus.

What comes next is certainly not professional, but worked just fine: My guests arrived about 40 minutes late, during this time I have kept the asparagus parcels in bed under the covers warm and then when we have gradually eaten retrieved , That was great, so we had all the time wonderful hot asparagus.

For very large servings: take a high drip pan of the oven, easy Brush with butter, spread the asparagus on per kilo 2 tsp butter, a teaspoon of sugar and a good pinch of salt spread on it, close the drip pan with aluminum foil (must be properly sealed) and in the pre-heated to 200 ° C oven (convection C 180 °) for about 50 minutes (from 40 minutes cost times, depending on thickness of asparagus needs more or less time) from.

With us there to nut butters (has nothing to do with nuts! See another recipe) and new potatoes.

And now: Bon appetit! Really good tastes or guests, all is far from finished, and you have time for the guests (and yourself).

Plecing kale - is Indonesian cuisine originating from Lombok and Bali. Kale kale plecing consists of boiled and served cold and fresh with tomato sauce, which is made from the chili pepper, salt, shrimp paste and tomatoes, and sometimes given droplet lime. as a companion Chicken taliwang, plecing kale is usually served with extra vegetables like bean sprouts, beans, fried peanuts, or ointment.

Kale is used for cooking is also very typical, unlike kale vegetable crops for instance prevalent in Java, but in the form of water spinach are usually planted in the river that flows by a particular method, which produces a large kale with crispy bars.

Everyone must know that his name chilli plecing kale Lombok, this is a typical food of the island of Lombok. For the people of Lombok, serving a menu of food plecing hereditary since the time of the ancestors. It is not surprising that at the roadside plecing are sold by mothers to serve as side dishes ahead of the lunch or dinner

Plecing is simple food but possessed a distinctive taste, is not difficult to make, which is the main ingredient of existing accompaniment is Kale.

Indeed, plecing kale has become a trademark of the island's culinary Taliwang besides chicken. Kale from the island in the West Nusa Tenggara province is indeed special, soft texture makes this chili kale not tasted a lot even though we eat to the trunks.

Plecing kale has a base material in the form of chunks of braised kale, sprouts, beans and fried peanuts were then given the sauce.

In this article we will discuss the steps and how to make plecing kale :

Plecing Kale Recipe

Plecing Kale Ingredients :

• 1 bunch kale (cleaned and then cut to taste).
• 100 grams fried peanuts.
• 50 grams of bean sprouts (wash and then soak in warm water).
• 2 pcs long beans (wash and then soak in warm water cut).
• 7 pcs red chilli (roasted briefly).
• 5 pcs cayenne pepper (to taste and burn for a while).
• 3 cloves garlic (roasted briefly).
• 5 pcs hazelnut (roaster).
• 1 pc lime (for 2 portions).
• 1 tsp shrimp paste (grilled).
• 1 tbsp cooking oil.
• Salt to taste.

How To Make Plecing Kale :

1. First boil the water first and then boiled spinach not to give too wilted and salt to taste. Having looked a bit wilted spinach and kale remove and drain.
2. How to make a spinach sauce plecing: initial coarse grind the red chilli, cayenne pepper, garlic, nutmeg, and shrimp paste, and give salt to taste. Then add a little cooking oil that has been pulverized into chili and stir until evenly distributed earlier.
3. Next prepare a serving dish and grammar kale, fried peanuts, bean sprouts and green beans on a serving plate. Then pour the sauce on top and give pieces of lime, and serve plecing kale.

Plecing kale Lombok was ready to eat. Plecing kale is usually served with white rice warm with chicken taliwang. Good luck recipes and how to make tasty and delicious kale plecing Lombok.

Pickled cucumber - is the kind of preserved food that uses vinegar and salt water. Usually made pickles are cucumbers, peppers, onions, tomatoes, and so on. Pickles are generally served as a complementary dish, eaten with the main course. Various regions of the world have their own variants of pickles.

Pickles birth starts from the intention of preserving food. The food preserving tradition at the start of the Tigris valley in 2030 BC, when it was brought cucumbers from India for pickles. But according to tradition Archaeological pickling already started since ancient Mesopotamia, around 2400 BC. Cucumber even called it twice in the book of Hebrews. Through several studies later on remains out that the history of the use of pickle already begun around 3000 dates in West Asia, extending to Egypt and Greece.

Fresh cucumber pickle is also a complementary foods made from vinegar, sliced ​​cucumber, carrot, onion, and red pepper. usually pickled in its consumption as a side dish.

besides it pickles are also one of the healthy food, here are some healthy benefits of eating pickles for the health of our bodies:

1. Low calorie

Besides not contain cholesterol, pickles are also low in calories. But not only that, pickled thinking about a distinctive flavor and can be used in various dishes. For example, we add pickles in salads, sandwiches, and various other types of dishes. In order to taste more delicious, we can also add the sauce to the pickles.

2. Many nutrients

High fiber content in cucumber will not disappear just because the fermentation processed. Additionally, pickles also contain very small amounts of vitamins needed by the body, such as vitamins C and K along with potassium. Not quite up on the site alone, contained in a pickle also a good source of iron.

3. Containing sodium

Pickles containing sodium is very high. With the high sodium in pickles, pickled consume excessive then it is not recommended. We can add chopped pickles in pasta or salad as a substitute for sodium.

4 Containing antioxidant properties

Pickled very well taken because it is useful for our health. This is because the pickles have a very beneficial antioxidants which attack the molecules that cause cell damage that leads to heart disease, cancer, and other diseases.

after knowing the background and some of the benefits for health. The following is how to make pickled cucumbers:

Pickled Cucumber Recipe

Ingredients Cucumber Pickles 

• 1 kg of fresh cucumber
• 2 carrots (peeled and cleaned)
• 3 spring onions
• 1 cloves of garlic
• 1 tsp fine salt
• 2 tablespoons vinegar eat
• 3 red chilies (can also use cayenne pepper)
• 3 tablespoons granulated sugar

How to Make Fresh Cucumber Pickles

1. Discard the tip of cucumber, then cut into matchsticks with a rather large size.
2. Subsequently cut carrots with the same shape as the cucumber slices, and subsequent thinly sliced ​​garlic, red, and red pepper.
3. After it boiled all the material that has been cut earlier until slightly cooked, then remove and drain.
4. Next add the vinegar, sugar, and salt. Mix well.
5. Serve pickled cucumber in a bowl as a complement to the dish.
6. Good luck yourself this Fresh Cucumber Pickles at home, guaranteed to add to taste your dish from the main menu. And if one day there, the family must ask because it is addictive.

Salad Summer - comes from the Latin Herba Salata. Herba means vegetables, while Salata means salted or unsalted. So Salata Herbs are vegetables with salt.

Salad has different designations for each language, in the language:

± English: Salad (read seled)

± French: Salade (read salad)

± German: Salat (read salat)

In development is defined Salad dish is a mixture of fresh green vegetables, fruits, meat, poultry and fish are served with dressing as an appetizer meal. Various names salad known as tomato salad, orange salad and mixed salad, taken from the dressing used. Salad can be served in a cold state, hot, raw, cooked or combination. The most important thing at a time appearance salad should be served fresh and exciting.

The salad was fresh dishes that can be made of vegetables, pasta, beans,

eggs, or grains, can also combine salad with meat, poultry, food

sea ​​/ seafood or fruit. Most traditional salad served cold, although

some salads like German potato salad served warm.

The most common that we know is Green Salad which is usually served with a sauce,

with various combinations such as nuts or croutons, and sometimes

with the addition of meat, fish, pasta, cheese, eggs or seeds.

The salad can be served at any time in the restaurant service, such as

following:

Appetizer salad / appetizer or a light salad to stimulate appetite as

the first plate of food.

Side salad to accompany the main course / main course as a side dish ..

Main Course Salads were usually have / contain more protein serving as the

chicken breast or sliced ​​beef.

Palate-cleansing salads are eaten for after the main course.

Desert salad / salad dessert, salad that tastes sweet usually contain gelatin /

agar agar or whipped cream.

Salad Summer Recipes

Materials:

3 tablespoons olive oil

1 lemon, juice grab her, her skin scar

2 tablespoons fried onions

2 tablespoons brown sugar

100 gr mayonnaise

50 g of tomato sauce

50 g coarse mustard

salt to taste

coarse ground black pepper to taste

mixed salad:

400 grams of lettuce, cut into rough

10 cherry tomatoes, cut in half

1 kg of sweet corn canned, drained of water

1 tbsp oil conola

2 cloves of garlic

250 gr medium sized shrimp, season with salt, peeled, tail set aside

2 tablespoons butter

2 pieces of white bread, remove the skin, cut into the box

How to make

Salad dressing

interfering all the ingredients into a container that has been provided and then mixed evenly, then cool

mixed salad

1. Heat canola oil in a skillet that has been provided, enter minced garlic, saute until the need and colored
2. add the shrimp, stir-fry until cooked, then set aside
3. in a frying pan or the same place, heat the butter, add the pieces of bread, and cook until browned. set aside
4. in the space provided, mixed lettuce, cherry tomatoes, shrimp and bread. add salad dressing, and mix well.

serving method

Serve salad with dressing summer cold.

Pecel catfish or Pecel Lele is a cheap alternative food when bored with fried chicken or grilled chicken. Estimated pecel or halibut catfish comes from Central Java, Indonesia. but the fact that many food stalls on the island of Java that includes pecel catfish in the menu list. Crisp taste more complete when polished with sauce and vegetables, that's the advantage of this food is healthy.

Actually, what is special about pecel catfish? Obviously because the meat is crispy fish plus spicy sauce made this meal thick with culinary elements archipelago. The question is whether you are 'still' not yet know the recipe to make pecel catfish? Wow, missed once. But calm, because at this time I would like to share knowledge about how to make pecel catfish, who knows the future can be a source of ideas for your business.

If you usually always enjoy culinary snacks pecel catfish of course, why not try to make it yourself at home?

by making culinary pecel this catfish at home, then you can save the cost you spend, especially for your big fan pecel catfish. The money you usually spend to buy pecel catfish can you tube and set aside for other purposes. In addition, by making your own, you can adjust the flavors and spices that you input to taste. While the recipes and how, you can listen to below:

Pecel Catfish Recipes

The main ingredient:

• 5 medium-size catfish tails
• 1/2 tablespoon coriander paste
• 2/5 clove of garlic that has been crushed
• 1/2 teaspoon salt are also smoothed
• 1 tablespoon lime juice
• 1 cm turmeric, fuel and puree
• 150 ml of boiled water
• Cooking oil (new) to taste
• Fish marinade
• Pecel sauce lele (fried):
• 
  
• 4 red chilies (curly)
• 5 pieces of fresh green chili
• 1 fresh tomatoes that have been washed
• 2 red onions
• 2 hazelnut nutmeg
• 1/2 teaspoon lemon juice or lime
• 1/2 teaspoon fine salt

Fresh vegetables:

• 
  
• 1 cucumber, sliced ​​thin oblique
• Basil leaves as you see fit
• 1 tomato, diced

How to Make Pecel Lele:

1. Clean catfish (exhaust all of the contents in gill and catfish belly that does not taste bitter). Enter into the marinade, stir. Allow about 15 minutes.
2. Heat oil, fry the fish over medium heat. Wait until cooked and dry (so crispy), remove from heat and drain.

How to Make Condiment Pecel Lele:

1. Blend all sauce ingredients that have been fried by means crushed or pulverized.
2. Add juice of lemon or lime juice and salt. Stir a few moments.
3. Pour the sauce on the side of rice and catfish, serve.
4. More delicious when eaten when freshly baked, because the meat is tender and the edges of the fish very crispy and savory. Drink is best suited to give freshness while hot and spicy tongue is ice mixed with black grass jelly.

Gado-gado is one of the foods derived from Java, Indonesia in the form of vegetables are boiled and mixed together, with peanut sauce or sauce of peanuts and mashed with egg slices and in general many are adding mashed potatoes that have been boiled for gado gado sauce boiled potatoes cooked together with peanut sauce and then sprinkled with fried onions on top. Little fried chips or crackers (some are wearing prawn crackers) were also added.

Gado-gado can be eaten alone as a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.

Gado-gado Betawi is a typical food is also favorite by people other areas such as Aceh, Medan, Sulewesi, Bali, even outside the country though. tend Bule who traveled to Indonesia want to taste this hodgepodge, other than Caucasians like vegetables, application of peanut sauce is also one of simple food yet so delicious for eating, let alone the afternoon is a food that fits all.

Gado-gado Recipe

ingredients:

• 1 diced cucumber
• 50 bean sprouts, boiled in advance
• 2 eggs boiled
• 1 piece of tofu, fried.
• 6 long bean stalk, cut into 4 cm right course
• 150 g cabbage, sliced ​​right
• 1 bunch of spinach, boiled and shredded
• chips or crackers complementary

Nuts Seasoning Ingredients:

• 2 tablespoons cooking oil
• 1 tablespoon flavoring chicken
• 4 tablespoons ketchup
• 2 tablespoons soy sauce
• 3 lime leaves
• 300 grams of peanuts, fried and puree
• 2 stalks lemongrass, crushed.
• 550 ml coconut milk

Seasoning Blend:

• 1 teaspoon salt
• 3 cloves garlic
• 2 cm celery
• 2 red chillies
• 5 spring onions

How to make Gado-gado

1. First, make the peanut sauce in advance, that is by sauteing spices until fragrant. then, add the peanut sauce ingredients and cook average other. Mixed until cooked, then remove from heat.
2. boiled all the vegetables until cooked and drain. then, mix all the vegetables on the plate, for measuring customize to your taste alone.
3. add complementary materials such as, crackers, boiled eggs, fried onions. then finish off with a seasoning bean flush on top of her, and now a hodgepodge ready to be served.

Notes:

For those of you who like spicy food, then add the sauce more. it feels good to be more on your tongue. gado gado sometimes also in coconut milk, soy sauce, and shrimp paste. according to taste it and do not forget to accompany food hodgepodge with a fresh example iced fruit drinks, or syrup. safely enjoy all !!