Recipes - Fish Mackerel Satay

Materials Cuisine:
- 1 fish fillet, take the meat and cut into cubes
- Skewers to taste
- 2 tablespoons butter

Spices that are:
- 15 pcs red chilli
- 5 pcs onion
- 2 cloves garlic
- 15 btr hazelnut
- Acid and Royco shrimp flavor to taste

How to cook mackerel fish Sate:
A. Pin-prick stick mackerel fish with skewers, then grilled half-baked.
2. Heat butter, saute the spices that have been crushed until cooked, then remove from heat.
3. Marinate skewers that had been partially cooked with spices and then grilled again until cooked. Lift and serve.

Bugis Cake Recipes

Cake ingredients Bugis

     skin:
     250 grams of glutinous rice flour
     50 grams of starch
     Suji leaves 10
     Pandan leaves 10
     75 cc of water
     1 teaspoon water whiting

contents:

     225 grams of grated coconut
     250 grams of brown sugar, sliced ​​thin
     100 cc of water
     1/4 teaspoon salt
     1 pandan leaves

sauce:

     100 cc coconut milk
     1 teaspoon of rice flour
     1/4 teaspoon salt

How to make Cake Bugis:

     Contents: Mix all ingredients, stir, and cook until cooked and water is absorbed out, lift, and then divided into 15 parts, shape into dots, set aside.
     Sauce: Mix all ingredients, stir, and cook until thickened, then remove from heat and set aside.
     Skin: puree suji and pandanus leaves, and enter the water, stir, squeeze, strain and set aside.
     Mix glutinous rice flour, wheat starch, whiting and water, stir well, then enter the leaf suji mixture of water was a little, stirring constantly until the dough can be formed, to be 15 parts.
     Take 1 part dough skin, round, flatten, then fill with a mixture of content, round it off again, repeat until all the ingredients out.
     Take a piece of banana leaf, spread with a little oil, then place the cake in the middle bugis.
     Pour 3 tablespoons of sauce on it, wrap it, repeat until all material is depleted, then steamed until cooked, remove from heat and serve.

Portion size: 15 pieces

Barongko (South Sulawesi)

material:
200 g glutinous rice flour
25 grams of starch
100 ml boiling water
1 teaspoon salt
½ tsp Vanilla
850 ml of warm coconut milk 1 ½ coconut
10 pieces of old and ripe plantain (can be replaced bananas or banana kepok horn)
banana leaves for wrapping
350 ml thick coconut milk 1 ½ coconuts give ½ teaspoon salt

How to Make:
1. Mix the rice flour and starch, then pour the boiling water, stirring, stirring. Enter the sugar, salt and Vanilla, pour the warm coconut milk, stirring until blended. Then cook over low heat until half cooked. Lift. Set aside.
2. Peel bananas, cut 2 lengthwise, then sliced ​​½ cm thick. Enter into a batter of rice flour, stirring until well blended.
3. Take a piece of banana leaf, place 2-3 tablespoons of batter, then add 2-3 tablespoons thick coconut milk, wrapped and pinned by a stick.

4. Steam for 30-40 minutes until cooked.

Chicken Paniki (North Sulawesi)

Materials and condiments:

* 1 chicken cut from the abdomen
* 15 pieces of red chilli
* 10 pieces red onion
* 4 cloves garlic
* Finger ginger ½
* ½ turmeric finger
* 1 turmeric leaf sheet
* 1 lime leaves
* 1 lemon grass leaves
* A coconut for coconut milk
* 2 tablespoons cooking oil
* salt to taste

Method:

* Finely ground seasoning then sauteed with oil.
* All the leaves as well as coconut milk included.
* When it boils put the chicken until the oil out.
* Chicken baked over charcoal or oven.
* Once cooked longer flush with the rest arehnya / seasoning.

Sate Padang Tasty Recipes (Indonesian Recipes)

Ingredients:
1 pound beef tongue, hot water immersion, Kerik, washed
1 ½ liters of water
a leaf turmeric
2 cm galangal, crushed
4 lime leaves
1 stalk lemongrass, crushed
3 cm kandis acid
1 teaspoon salt
18 skewers
Mix, mix together:
25 grams of rice flour
1 tablespoon corn starch
Puree:
8 curly red chilies
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon cumin
6 pieces of red onion
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
2 tablespoons cooking oil
Method:
Boil the beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, kandis acid, salt, and cook until tender tongue.
Remove and drain. Cut the tongue size 1 x 2 x 1 cm. Set aside the water.
Puncture every 5 pieces of beef tongue with a skewer. Bake in the coals of fire as he turned around and smeared with oil until cooked and fragrant.
Heat the broth of the tongue, add 500 ml water, bring to a boil put rice flour and sago mixture and seasoning, stir well and thickens. Lift.
Serve with satay sauce, pieces of diamond and a sprinkling of fried shallots

Traditional Medicine For Asthma

Asthma can affect anyone, asthma is a narrowing of the respiratory disease while making it harder to breathe. Symptoms of asthma is characterized heavy breathing / shortness of breath accompanied by breath sounds until there is a dangerous respiratory failure. If you often seek treatment for your asthma, but to this day still do not have either a good idea to try a traditional medicinal plants to treat your asthma.Traditional Medicine For AsthmaIn addition to trying to treat your asthma, it helps you also to know all things that can aggravate asthma attacks include: emotional pressure, fatigue, odors, cigarette smoke, changes in temperature, humidity, and others.
Remedy 1:15 grams knob of fresh flowers boiled with 400 cc of water to the remaining 200 cc, then the water is drunk while warm.
Use: Eat regularly 2 times a day
Potion 2:30 grams of root shy daughter / sikejut boiled with 400 cc of water to the remaining 200 cc, then the water is drunk while warm.
Use: Eat regularly 2 times a day
Remedy 3:White radish juice to taste 1 cup accommodated, then steamed and drink.
Use: Eat regularly 2 times a day
Remedy 4:3 mm thick slices ginger affixed using warm patches / patch dazhui chili at the point.
Use: Eat regularly 2 times a day
Remedy 5:15 grams of jasmine flowers boiled with 400 cc of water to the remaining 200 cc, then the water is drunk while warm.
Use: Eat regularly 2 times a day
Remedy 6:60 grams of grass jukut pendul boiled with 400 cc of water to the remaining 200 cc, then the water is drunk while warm.
Use: Eat regularly 2 times a day
Remedy 7:15 grams of jasmine flowers and 15 grams of ginger boiled with 600 cc of water until the remaining 300 cc, then the water is drunk while warm as much as ½ cup
Use: Eat regularly 2 times a day
Remedy 8:10 cone-shaped leaves sliced ​​and dried in the sun until dry.
Usage: use to smoke a pack of corn cornhusk.
Potion 9:3 cloves garlic finely crushed, then mixed with 1 tablespoon honey, and sugar cubes to taste. Thoroughly mixed, then squeezed and filtered mixture.
Usage: Drink every morning until cured.
Potions 10:5 grams of root brojo latitude, 3 grams of wood masoyi, 2 fresh betel leaves, 5 grams of fresh herbs Ensure the bed and board made of water and 110 ml of infusion.
Usage: Drink 1 times a day as much as 100 ml for 14 days. To maintain health, treatment is done for 2 times a week and each time taking the herbs as much as 100 ml.
Potions 11:Brewed 10 drops of fennel oil with 1 tablespoon hot water.
Usage: Drink while warm and do 3 times a day until healed.
Potions 12:Rinse and dry gotu kola 10 grams, 20 grams of dried Ensure the bed and board, and 20 grams of dried leaf spoon. Boil 5 cups of water until only the remaining 3 cups of water.
Usage: Drink three times a day. Drink one glass each, one hour before meals or two hours after eating.
Or you want to see the efficacy of traditional medicine are the others? you can see the other traditional medicines which Soursop Leaf Benefits

Rising Milk Cake

Rising Milk Cake for Hari Raya Idul Fitri

material:
-4 Cups sago
1 cup flour
-1 Can of sweetened condensed milk white / brown
-2 Egg yolks
-3 Tablespoons butter
-1 / 2 tsp baking soda
-2 Packs of vanilla

how to make:
milk in the shake-up liquid.
-enter the eggs, butter, vanilla and baking soda. Stir well.
-enter the sago and flour, stir well.
Print-according to taste.
-bake until cooked to medium heat.

     Bidaran caramel cake Egg Cake - a cake dish Lebaran

     material:
     -4 Eggs
     -300 Gr tapioca flour
     -salt to taste
     -1 Tablespoon powdered sugar
     -1 / 2 tsp water whiting
     -oil for frying
     -layer: 3 tablespoons sugar, 1 teaspoon brown sugar comb, 2 tablespoons water,

     How to Make:
     -Beat eggs until fluffy. Put all ingredients, mix well.
     -gyre dough, put cooking oil in the cold.
     dg-cook over medium heat until the dough is floating. Remove and drain.
     -mix all coating ingredients, and cook until menidih and benar2 thick.
     cork-enter the egg mixture, stirring constantly, until dough is completely coated. Remove and serve.