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.

Meat Vindaloo

 Meat Vindaloo

Ingredients:
Grind the following 5 ingredients in a coffee grinder:
= 2 tbsps coriander seeds          = 1 tbsp cumin seeds
= 1 tbsps mustard seeds            =  8 dried red chilies
= ½ tsp fenugreek seeds

1 kg shoulder of lamb or stewing steak
4 tbsps white wine vinegar
1 tsp ground turmeric
2.5 cm cube of root ginger, peeled and finally grated
4 cloves garlic, peeled and crushed
5 tbsps olive oil
1 large onion, finely chopped
2 tsps chili powder
1 tsp paprika
1½  tsps salt or to taste
450 ml warm water
3 medium-sized potatoes
1 tbsp chopped coriander leaves

Method:
1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

Kofta Curry

 

Kofta Curry

For the koftas :
500 gr lean minced lamb
2 cloves garlic, peeled and chopped
2 cm cube of root ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
60 ml water
1 fresh green chili, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves, chopped
1 tsp salt or to taste

For the gravy:
5 tbsps cooking oil
2 medium-sized onions, finely chopped
3 cm cube off root ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tsps ground coriander
1½ tsps ground cumin
½ tsp ground turmeric
½ tsp chili powder
1 small tin of tomatoes
150 ml warm water
½ tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
5 cm piece of cinnamon stick, broken up
2 bay leaves crumpled
2 tbsps thick set natural yogurt
2 tbsps grounds almonds
1 tbsp chopped coriander leaves

Methods:
1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.
2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.
3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.
5. Dividedthe mixture into approximately 20 balls.
6. Rotate each ball between your plams to make neat round koftas.
7. Heat the oil over medium heat and fry the onions until they are just soft.
8. Add the ginger and garlic  and fry for 1 minute.
9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.
10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.
11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.
12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.
13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.
14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.
15. Stir in the coriander leaves and remove from heat

Serves 4

Kofta = Meat Ball

Meat Loaf

Meat Loaf

Ingredients:

    Nonstick cooking spray or cooking oil
    5  green onions, sliced (about 1/3 cup)
    1/2  of a small red and/or yellow sweet pepper, finely chopped (1/4 cup)
    1/2  of a medium carrot, finely chopped (1/4 cup)
    2  slightly beaten egg whites
    1/2  cup finely crushed saltine crackers (14 crackers)
    2  tablespoons fat-free milk
    2  tablespoons bottled chili sauce
    1  tablespoon snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
    1/4  teaspoon ground black pepper
    1  pound extra-lean ground beef
    1/4  cup bottled chili sauce
    1  tablespoon brown sugar
    1  teaspoon vinegar

Way to make it:

1. Lightly coat a small skillet with cooking spray or cooking oil. Add the green onion, sweet pepper, and carrot. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; cool slightly.

2. Combine egg whites, crushed crackers, milk, the 2 tablespoons chili sauce, basil or oregano, and black pepper in a large mixing bowl. Add the cooked vegetables and ground beef; mix well.

3. Pat meat mixture firmly into a 7-1/2 x 3-1/2x2-inch loaf pan. Invert pan with meat mixture into a shallow baking pan; remove loaf pan. Bake meat loaf in a 350 degree F oven for 30 minutes.

4.  Meanwhile, for glaze, stir together the 1/4 cup chili sauce, brown sugar, and vinegar in a small mixing bowl. Spoon glaze over meat loaf. Bake for 15 to 20 minutes more or until no pink remains and an instant read thermometer registers 160 degree F. Transfer meat loaf to a platter. To serve, cut into slices. Makes 6 servings.

5.  Make-Ahead Tip: Prepare meat loaf as directed above, except do not shape and bake. Cover bowl; chill meat mixture up to 24 hours. Shape meat loaf as directed. Bake in a 350 degree F oven for about 40 minutes or until meat loaf is nearly done. Spoon the glaze over meat loaf and bake about 15 minutes more or until done.