Food & Drinks

[Levante]

Zarzula de poisson


Manuel en France


Regards

[Levante]

Zarzula of fish


Manuel in Inglish

Regards

[urmans]

SATE LILIT
(Minced Seafood Satay)


OVERVIEW:
This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers

PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Note: This recipe won't work with frozen fish.

[urmans]

SATE SAMPI & SATE UDANG
(Beef Satay & Shrimp Satay)


OVERVIEW:
Satays are always a little charred on the outside, which give them a particularly delicious flavor. Once the meat is marinated, it can be kept fresh for at least 4 days in a refrigerator.

INGREDIENTS:
600 gr beef topside, cut in 1 cm cubes
3 – 5 bird's-eye chilies, chopped
2 tbsp brown sugar
½ cup beef spice paste
¼ tbsp salt
Satay skewers

PREPARATION:
Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor

[urmans]

NASI GORENG
(Fried Rice)



OVERVIEW:
There are about as many different ways of preparing Nasi Goreng as there are cooks. The only constant ingredient is rice; everything else is determined by the cook's taste or the availability of ingredients. Please be certain to use only cold rice, as warm rice will stick to the wok.

INGREDIENTS:
6 tbsp oil
6 shallots, peeled, halves length wise and sliced
6 cloves garlic, peeled and sliced
200 gr (6 ½ oz) chicken meat, sliced
150 gr (5 oz) medium size shrimp, peeled
¼ small white cabbage, shredded
4 eggs, beaten
2 tbsp sambal tomat
700 gr (1 ½ lb) cold cooked rice
2 tsp salt
1 tsp sliced bird's eye chilies
2 tbsp fried shallot

PREPARATION:
1. Heat vegetable oil in wok or heavy fry pan until very hot.
2. Add shallots and garlic and fry for 1 minute until golden yellow.
3. Add chicken and shrimp and fry for 1 minute, and then add cabbage and fry for 1 minute. Add sambal and mix well.
4. Add eggs and continuously stir for 30 seconds before adding rice and salt. Increase to very high heat and fry for 3 more minute, stir continuously.
5. Add chilies, mix well and serve immediately, garnished with fried shallots.

Note: There are as many different ways of preparing Nasi Goreng as there are ingredients of chef's.

[Levante]

Hello urmans, you seem that somebody you dare to put something of kitchen, I thought that he was the unique one.

But it does not matter welcome




Regards ;-D X-D