Chicken Pizza

Chicken Pizza

Ingredients

•     1 16-ounce loaf frozen bread dough, thawed
•     1/4 teaspoon finely shredded lemon peel
•     1 tablespoon lemon juice
•     1 tablespoon margarine or butter, melted
•     3/4 pound boneless skinless chicken breast halves
•     1/4 cup finely snipped dried tomatoes
•     Parmesan Pizza Sauce
•     2 fresh medium tomatoes, thinly sliced
•     1 cup shredded Mozarella (4 ounces)

Method:

1. On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer dough to a greased 13-inch pizza pan. Build up edges slightly. Prick generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown.

2. In a small mixing bowl stir together lemon peel, lemon juice, and margarine or butter.

3. Rinse chicken breast halves; pat dry. Grill chicken directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling and brushing occasionally with lemon mixture the last 10 minutes of grilling. Cut chicken into cubes.

4. Meanwhile, pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain well.

5. Spread Parmesan Pizza Sauce over hot crust. Top with chicken cubes, sliced fresh tomatoes, and dried tomatoes. Sprinkle with Mozarella.

6. Bake about 12 minutes more or until cheese melts and sauce is bubbly. 

Makes 6 servings.

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Pizza Ayam

Bahan-bahan:

•      1 16-ons roti adonan roti beku, dicairkan
•      1 / 4 sdt kulit lemon parut halus
•      1 sendok makan air jeruk lemon
•      1 sendok makan margarin atau mentega, dicairkan
•      3 / 4 pound daging ayam, tanpa tulang tanpa kulit
•      1 / 4 cup tomat kering dipotong halus
•      Saus parmesan Pizza
•      2 tomat segar, iris tipis
•      1 cangkir keju Mozarella (4 ons)

Cara membuat:

1. Taburi permukaan dengan tepung, roll adonan roti menjadi lingkaran 14-inch. Masukkan adonan ke panci 13-inch pizza yang sudah diminyaki. Tusuk-tusuk adonan dengan garpu. Panggang dalam oven 375 derajat F selama 20 sampai 25 menit atau sampai coklat muda.

2. Dalam mangkuk kecil aduk bersama kulit lemon, jus lemon, dan margarin atau mentega.

3. Bilas bagian dada ayam; keringkan. Grill ayam langsung di atas bara sedang selama 12 sampai 15 menit atau sampai ayam empuk dan tidak lagi merah muda, balik sekali setengah jalan memanggang dan oles sesekali dengan campuran lemon 10 menit terakhir memanggang. Potong ayam menjadi kubus.

4. Sementara itu, tuangkan air mendidih dalam tomat kering sampai tertupi semua; diamkan selama 2 menit. Tiriskan dengan baik.

5. Pizza Saus keju Parmesan lumeri selagi panas. Taburi atasnya dengan ayam, irisan tomat segar, dan tomat kering. Taburi dengan keju Mozarella.

6. Panggang sekitar 12 menit lagi atau sampai keju meleleh dan saus yang berbuih. 

Untuk 6 orang 

CHICKEN NOODLE BEEF BAKSO

 CHICKEN NOODLE BEEF BAKSO

Ingredients:

• 200 g egg noodles, pour boiling water and mix with a little oil
• 3 cloves garlic, crushed and sliced ​​thin
• 250 g chicken breast, diced
• 100 g mushroom, sliced ​​3 each
• 1 tablespoon soy sauce
• ½ tbsp soy sauce
• 2 tablespoons cooking oil
• Salt and pepper to taste

Broth:

• 500 g chicken bone
• 1 liter of water
• 2 cm ginger
• Salt and pepper to taste

COMPLEMENTARY:

• 1 stalk green onion, finely chopped
• Meatballs to taste
• ketchup
• chili sauce
• fried onions

Method:

1. Saute garlic until fragrant. Enter the chicken pieces. Stir until it changes color. Add the mushrooms, salt, pepper, soy sauce, and soy sauce. Stir well. Remove and set aside.

2. Boil chicken with ginger bones to the broth over low heat for 1 hour. Sprinkle salt and pepper.

3. Prepare a bowl. Tata noodles in it. Pour the broth. Enter stir 1-2 tablespoons of chicken, 2 pieces of meatballs, sliced ​​green onions, and sprinkle with fried shallots.  
Serve with tomato sauce and chili sauce.

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MIE AYAM BAKSO SAPI

BAHAN-BAHAN:

• 200 g mi telur, seduh lalu aduk dengan sedikit minyak
• 3 siung bawang putih, memarkan lalu iris tipis
• 250 g dada ayam, potong dadu
• 100 g jamur merang, masing-masing dibelah 3
• 1 sdm kecap manis
• ½ sdm kecap asin
• 2 sdm minyak untuk menumis
• Garam dan merica secukupnya

KALDU:

• 500 g tulang ayam
• 1 liter air
• 2 cm jahe
• Garam dan merica secukupnya

PELENGKAP:

• 1 tangkai daun bawang, rajang halus
• Bakso daging secukupnya
• Saus tomat
• Saus cabai
• Bawang goreng

CARA MEMBUAT:

1. Tumis bawang putih hingga harum. Masukkan potongan ayam. Aduk-aduk hingga berubah warna. Tambahkan jamur, garam,  merica, kecap asin, dan kecap manis. Aduk rata. Angkat dan sisihkan.

2. Rebus tulang ayam bersama jahe untuk kaldu di atas api kecil selama 1 jam. Bubuhi garam dan merica.

3. Siapkan mangkok. Tata mi di dalamnya. Tuangkan kaldu. Masukkan 1-2 sendok tumisan ayam, 2 buah bakso, irisan daun bawang, dan taburi bawang merah goreng. 

Sajikan bersama saus tomat dan saus cabai.

Chicken with Creamy Mushrooms

 Chicken with Creamy Mushrooms

ingredients

    1 pound sliced fresh mushrooms, such as button or shiitake
    3 tablespoons butter
    6 Italian-marinated skinless, boneless chicken breast halves
    3 tablespoons rice vinegar or white wine vinegar
    1-1/2 cups whipping cream
    3 tablespoons capers, drained
    1/4 teaspoon freshly ground black pepper

Method:

1.    In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.

2.    Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm.

3.    Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce. Makes 6 servings.

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Ayam dengan Jamur Creamy

bahan

     1 pound irisan jamur kancing segar atau jamur shiitake
     3 sendok makan mentega
     6 marinade ala itali, tanpa kulit, separo dada ayam tanpa tulang
     3 sendok makan cuka beras atau cuka anggur putih
     1-1/2 cangkir whipping cream
     3 sdm caper, tiriskan
     1 / 4 sdt lada hitam

metode:

1. Masak jamur dalam wajan besar dengan 1 sendok makan mentega panas di atas api sedang sekitar 5 menit atau sampai lunak. Angkat jamur dari wajan.

2. Kurangi panas sampai sedang. Tambahkan mentega 2 sendok makan sisa dan bagian dada ayam ke wajan. Masak selama 8 sampai 12 menit atau sampai tidak lagi merah muda (170 derajat F), balik sekali. Angkat ayam dari wajan dan biarkan tetap hangat.

3. Angkat wajan, tambahkan cuka, aduk untuk menghidarkan dasar wajan kecokelatan. Panaskan wajan. Aduk krim, caper, dan merica. Biarkan sampai mendidih. Rebus dengan api kecil, ditutup selama 2 sampai 3 menit atau sampai saus sedikit mengental. Lumuri bagian atas ayam dengan saus jamur. 

Untuk 6 porsi.

Fried Chicken ala JAPAN ( Chicken Katsu )

 Fried Chicken ala JAPAN ( Chicken Katsu )

 Ingredients:
 600 gr chicken fillet, crosscut 8x2 cm
 2 tbsp salty ketchup
 1 tsp peper powder
 Salt sufficiently
 2 cm ginger, smooth scar
 3 garlic fang, chop up the refinement
 2 egg, shake to release
 200 gr of flour panir


 For the salad:
 225 gr cabbage, cut small
 6 tbsp thousand island sauce
  this ingredients mingled to [by] flatten

 Radish piccalilli:
 150 gr radish, plane down harsh
 150 gr carrot, plane down harsh
 5 tbsp of sand sugar
 2 tsp vinegar
 1 tsp salt
 swirled the ingredients together

Method:

1. Smear the chicken with the briny ketchup, pepper powder, salt, ginger, and garlic. Casting aside in refrigerator [of] during 1 clock

2. Chicken leak. Put into egg shake. Then smear with the flour panir flatten. Repeat again

3. Fry in a lot of oil till  matured and brown. Lift, leak. Present with salad and radish piccalilli..

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AYAM GORENG ala JEPANG (Chicken Katsu)

Bahan-bahan:
600  gr fillet ayam, potong 8x2 cm
     2 sdm kecap asin
     1 sdt merica halus
Garam secukupnya
     2 cm jahe, parut halus
     3 siung bawang putih, cincang halus
     2 butir telor, kocok lepas
200 gr tepung panir

Untuk salad:
225 gr kol, iris halus
     6 sdm saus thousand island
Kedua bahan ini dicampur rata.

Acar lobak:
150 gr lobak, serut kasar
150 gr wortel, serut kasar
     5 sdm gula pasir
     2 sdt cuka
     1 sdt garam
Bahan-bahan diatas diaduk rata.


Cara membuat:
1. Lumuri ayam dengan kecap asin, merica halus, garam, jahe, dan bawang putih. Sisihkan dalam lemari es selama 1 jam.
2. Tiriskan ayam. Celupkan ke dalam telor kocok. Lalu lumuri dengan tepung panir sampai rata. Ulangi sekali lagi.
3. Goreng dalam minyak banyak hingga matang dan kecoklatan. Angkat, tiriskan. Sajikan bersama salad dan acar lobak.

Soto Ayam TEGAL

 Soto Ayam TEGAL

 
Ingredients:
2 tablespoons oil
2 stalks lemongrass
3 kaffir lime leaves
A piece of beef marrow
½ chicken (400 g)
1 liter of water
Salt, pepper to taste
oil

puree:
5 cloves garlic
5 cm ginger
3 cm turmeric

Complement:
250 g glass noodles, soaked in hot water
     2 tablespoons thinly sliced ​​green onion
     2 tablespoons thinly sliced ​​celery
     2 tablespoons fried onions
Chips and Sambal

pickles:
1 carrot, diced
1 cucumber, peeled, diced
5 grains of red onion, slivered 2
Salt, sugar, vinegar to taste
sufficient water
= Stir all ingredients together, set aside some time in the refrigerator

Method:
Heat oil. Sauté the spices. Enter the lemongrass, lime leaves, after a fragrant put the chicken. Give water, marrow, salt, pepper. Cook until chicken is tender. Lift.
Fry chicken until golden. Lift. Shredded-shredded chicken meat.

How to serve:
Bowl filled with glass noodles, chicken, pour the gravy. Sow leeks, celery, fried onions. Serve with pickles.

* Sambal:
• 2 tablespoons oil
• 15 pieces chili stew, mashed
• Salt, sugar to taste
• Lime juice to taste
• Water
= Stir-fry all the ingredients until cooked

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SOTO AYAM TEGAL

Bahan-bahan:
2 sendok makan minyak
2 batang serai
3 lembar daun jeruk purut
Sepotong sumsum sapi
½ ekor ayam (400 gr)
1 liter air
Garam, merica secukupnya
Minyak secukupnya

Haluskan:
5 siung bawang putih
5 cm jahe
3 cm kunyit

Pelengkap:
250 g soun, rendam dengan air panas
    2 sdm daun bawang iris tipis
    2 sdm seledri iris tipis
    2 sdm bawang goreng
Emping dan Sambal

Acar:
1 buah wortel, potong dadu
1 buah mentimun, kupas, potong dadu
5 butir bawang merah, belah 2
Garam, gula, cuka secukupnya
Air secukupnya
= Aduk semua bahan jadi satu, diamkan beberapa saat dalam lemari es

Cara membuat:
Panaskan minyak. Tumis bumbu halus. Masukkan serai, daun jeruk, setelah harum masukkan ayam. Beri air, sumsum, garam, merica. Masak sampai ayam empuk. Angkat.
Goreng ayam sampai kekuningan. Angkat. Suwir-suwir daging ayam.
Cara menyajikan:
Mangkuk diisi soun, ayam, tuangi kuah. Tabur daun bawang, seledri, bawang goreng. Sajikan dengan acar.

* Sambal:
•  2 sendok makan minyak
•15 buah cabai rawit rebus, haluskan
•Garam, gula secukupnya
•Air jeruk nipis secukupnya
•Air secukupnya
= Tumis semua bahan sampai matang

Chicken Puff

Chicken Puff

Ingredients:

800 g puff pastry, ready-made
     1 whole egg, to spread


For contents:
150 g chicken fillets, chopped
    ½ teaspoon salt
     1 tablespoon margarine
     3 tablespoons onions, chopped
   75 g button mushrooms, canned, chopped
     2 tablespoons roughly chopped bell pepper
   15 gr flour
150 ml of liquid milk
    ½ slice chicken-flavored broth block, puree
     1 egg yolk, beaten


Method:

1. SKIN: Preheat oven to 180 º C. Sprinkle a flat baking sheet with water. Prepare 2 pieces 6 cm diameter circular molds & 4 cm.

2. Place the puff pastry dough on a table sprinkled with flour, roll as thick as 3 mm. Print the entire dough to mold 6 cm. put half on a baking sheet. Brush the edges with beaten egg.

3. Make a hole with a mold of 4 cm, above the rest of the dough that has been printed 6cm. The following  lift the mold and thebatter, put batter  without holes that exist on a baking sheet. Press the dough until the dough out and accumulate above the bowl-shaped hole so without. Brush top with beaten egg until blended.

4. Oven for 20 minutes until pastry puffed and lightly browned, remove from heat. Remove and set aside to cool.

5. CONTENTS: Marinate the chopped chicken with salt and set aside briefly. Heat margarine and saute onion until fragrant, put the chicken, stirring until it changes color. Enter the mushrooms and peppers, saute until wilted, put the flour, pour the milk and stir with a broth enter the block. Cook, in stir until boiling and thickened. Lower the flame, put whipped egg and stir well. Lift.

6. Enter the contents into a bowl dough puff pastry until full. Decorate top with chopped petersely.

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Chicken Puff

Bahan-bahan:
800 gr puff pastry, siap pakai
    1 butir telor, untuk olesan

Bahan Isi:
150 gr fillet ayam, cincang
   ½ sdt garam
    1 sdm margarine
    3 sdm bawang bombay, cincang
  75 gr jamur kancing, kalengan, cincang
    2 sdm paprika cincang kasar
  15 gr tepung terigu
150 ml susu cair
   ½ potong kaldu blok rasa ayam, haluskan
    1 kuning telor, kocok lepas

Bahan-bahan:

 
1. KULIT : Panaskan oven pada suhu 180ºC. Perciki loyang datar dengan air. Siapkan 2 buah cetakan bundar diameter 6 cm & 4 cm.

2. Taruh adonan puff pastry diatas meja bertabur tepung, gilas setebal 3 mm. Cetak seluruh adonan dengan cetakan 6 cm. taruh     separuhnya diatas loyang. Olesi pinggirannya dengan telor kocok.

3. Buatlah lubang dengan cetakan 4 cm, diatas sisa adonan yang sudah tercetak 6cm. angkat cetakan berikut adonannya, taruhdiatas adonan tanpa lubang yang ada diatas loyang. Tekan adonan hingga lepas dan menumpuk diatas adonan tanpa lubang sehingga   berbentuk mangkok. Olesi atasnya dengan telor kocok hingga rata.

4. Oven selama 20 menit hingga kue mengembang dan berwarna kecoklatan, angkat. Keluarkan, sisihkan hingga dingin.

5. ISI : Lumuri ayam cincang dengan garam, sisihkan sebentar. Panaskan margarine, tumis bawang bombay sampai harum, masukkan ayam, aduk hingga berubah warna. Masukkan jamur dan paprika, tumis hingga layu, masukkan tepung, aduk sambil tuangi susu dan masukkan kaldu blok. Masak sambil di aduk-aduk sampai mendidih dan mengental. Kecilkan apinya, masukkan  telor kocok, aduk rata. Angkat.

6. Masukkan adonan isi kedalam mangkok puff pastry hingga penuh. Hias atasnya dengan petersely cincang.

Roast Chicken Hot Flavour

 Roast Chicken Hot Flavour

 Ingredients:
 1 whole chicken

500 ml coconut milk
 1 tbsp of lime
  5  leaf of daun jeruk purut
 1 lemongrass, contusing
 Salt sufficiently
 3 tbsp oil for sautee

  Smooth Spicy:
 10 shallot fang
 5 red chilli fruit
 5 kemiri, sautee
 1 cm ginger
 50 g brown sugar

  Method:

 1.Marinade chicken with the lime and salt. Hush during ± 30 minute. Jab the chicken with the fork, so that time cooked [by] a flavour can diffuse into.
 2.Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.
 3.Add coconut mink a few/little. Cooking until gravy jell.
 4.Prepare brass which pallet have with the aluminium foil. Placing above chicken,  later;then matured oven till at the same time nub with cream the rest of gravy sautee.

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Ayam Oven bumbu pedas

BAHAN-BAHAN:
     1 ekor ayam, kerat-kerat
500 ml santan sedang
     1 sdm air jeruk nipis
Garam secukupnya
     5 lembar daun jeruk purut
     1 tangkai serai, memarkan
Garam secukupnya
     3 sdm minyak untuk menumis

BUMBU HALUS:
10 siung bawang merah
  5 buah cabai merah
  5 butir kemiri, sangrai
  1 cm jahe
50 g gula merah

CARA MEMBUAT:
1.Lumuri ayam dengan air jeruk nipis dan garam. Diamkan selama ± 30 menit. Tusuk-tusuk ayam dengan garpu, supaya waktu dimasak bumbu bisa meresap kedalam.
2.Tumis bumbu halus bersama serai dan daun jeruk hingga harum, kemudian masukkan ayam. Aduk-aduk hingga berubah warna.
3.Tambahkan santan sedikit-sedikit. Masak sampai kuah kental.
4.Siapkan loyang yang telah dialas dengan aluminium foil. Letakkan ayam di atasnya, kemudian oven hingga matang sambil diolesi sisa kuah tumisan.

TIPS:
1. Pilih ayam setengah tua, karena memasaknya lama, kalau ayam muda mudah hancur.
2. Gunakan api kecil saat merebus ayam, biar bumbu meresap sempurna.
3. Sering-sering keluarkan ayam untuk dioles dengan sisa kuah tumisan.
4. Sajikan dengan sambal terasi dan lalapan.

Chicken Rendang

 Chicken rendang

Ingredients:

1 chicken village
500 ml coconut milk from 2 coconuts (coconut milk made ​​the rest of ± 1500 ml)
5 lime leaves
2 cm Turmeric  

2 bay leaves
3 stalks lemongrass, crushed
2 tablespoons tamarind water
Rough 200 gr grated coconut, toasted

Smooth Spices:

10 chili curly
5 red chilies
10 spring onions
5 cloves garlic
5 cm ginger
5 cm galangal
3 cm turmeric
1 tsp pepper powder
2 tbsp coriander powder
1 tablespoon salt
3 tablespoons brown sugar

Method:

1. Cut the chicken to 8 parts

2. Boil the diluted coconut milk, spices, lime leaves, turmeric leaves, lemon grass and tamarind kandis until boiling.

3. Add chicken, cook over low heat until tender and pervasive.

4. Add the coconut and coconut milk, cook while stirring until the dry.

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RENDANG AYAM

BAHAN-BAHAN:

1 ekor ayam kampong
500 ml santan dari 2 butir kelapa (sisa dibuat santan ±1500 ml)
5 lembar daun jeruk
2 lembar daun kunyit
3 batang serai, memarkan
2 sdm air asam kandis
200 gr kelapa parut kasar, sangrai

BUMBU HALUS:
10  cabai keriting
5 cabai merah
10 siung bawang merah
5 siung bawang putih
5 cm jahe
5 cm lengkuas
3 cm kunyit
1 sdt merica bubuk
2 sdm ketumbar bubuk
1 sdm garam
3 sdm gula merah

CARA MEMBUAT:

1. Potong ayam jadi 8 bagian
2. Rebus santan encer, bumbu halus, daun jeruk, daun kunyit, serai dan asam kandis sampai mendidih.
3. Masukkan ayam, masak dengan api kecil sampai empuk dan meresap.
4. Tambahkan kelapa dan santan kental, masak terus sambil di aduk sampai kering.