Binte Bilu Huta (Gorontalo Tuna And Corn Soup)

Ingredients :

• 2 Cups Corn
• 1 Teaspoon Peanut Oil
• 4 Large Shallots — Chopped
• 4 Cups Chicken Stock
• 1/2 Teaspoon Hot Sauce
• 1 Can Tomatoes — Chopped
• 8 Ounces Tuna — Cubed
• 1 Bunch Scallion — Chopped
• 1 Tablespoon Basil
• 1 Tablespoon Tumeric
• 1 Cup Bean Sprouts

Directions :

1. Saute shallots in oil for 5 minutes
2. Add corn and broth, simmer 5 minutes
3. Add hot sauce, tomatoes, fish, scallions, and salt, simmer for 5 minutes
4. Add basil, tumeric and bean sprouts, simmer 1 minute
5. Ready to serve.
6. Read More >>

Nabeyaki Udon Recipe

Ingredients :

• 4 servings boiled udon noodles
• 4 chunks chicken thigh
• 8 cubes of dried tofu
• Several shiitake and enoki mushroom
• 6 stalks of chinese bok choy
• 4 eggs
• 1 negi/leek
• 6 cups dashi soup (or make with 6 cups water + 1.5 tbsp dashi pellet)
• 1/3 cup soy sauce
• 4 1/2 tbsp mirin
• 1/2 tsp salt
• 1/2 tsp sugar
• Other desired toppings favorite toppings (tempura, mochi, etc...)

Directions :

1. Cut chicken into bite-sized pieces.
2. Chop bok choy into 2 inch lengths
3. Dice the negi into small circles
4. Boil bok choy for two minutes and cool in water and drain well.
5. Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
6. Divide the soup into four individual earthen pots and cook on medium heat.
7. Add chicken in the soup and simmer.
8. Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
9. Add udon noodle in the pot and simmer for 5 min
10. Crack an egg in the soup and add negi.
11. Cover with a lid and stop the heat and let it steam.
12. Read More >>
    

Dried Pollack Soup (Bugo Gook) Recipe

picture of http://koreanfood.about.com

Ingredients :

• 1 cup dried and shredded pollack, cut into 1 inch strips
• 1 tsp minced garlic
• 1 tsp sesame oil
• 5 cups water
• 1 tsp salt
• 2 eggs, beaten
• 2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Methode :

1. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
2. Add 5 cups of water and salt and bring up to a boil.
3. Reduce to simmer for about 10 minutes.
4. Blend beaten egg and scallions together.
5. Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
6. Take off heat after a couple minutes.
7. Adjust to taste with salt and black pepper. Read More >>
   

Japanese Miso Udon Recipe (Noodle Soup) with Prawn

picture of http://www.degourget.com

Ingredients :

• A few prawns
• Some spring onion
• 1 packet of dried seaweed (ready to eat)
• 30gm enoki mushroom
• 30gm oysterm mushroom
• 1 sachet or tablespoon miso paste
• 1 packet udon noodles (the fresh vacuum sealed ones are better than the dried variety)
• 1 fresh or boiled egg
• 2 teaspoons of Soy Sauce
• Tablespoon of Dashi Sauce

The Noodles :

This is really easy. Bring a pot of water to boil and throw in the udon until they are tender but not too soft. It’s usually about 4-9mins depending on the one used. Remove and rinse under cold water briefly and set aside.

Read More >>

Japanese Nabeyaki Udon Noodle Recipe

picture of http://japanesefood.about.com

Ingredients:

• 1 bunch fresh spinach
• 6 cups dashi soup
• 1/3 cup soy sauce
• 2 Tbsp mirin
• 1/2 tsp salt
• 1/4 lb thigh, cut into bite-size pieces
• 4 packages pre-boiled udon noodles
• 4 slices kamaboko (fish cake)
• 6 inches negi/leek, diagonally sliced
• 4 eggs
• *your favorite toppings (tempura, mochi, etc...)

Method:

Boil spinach for a minute and cool in water and drain well. Cut boiled spinach into 1 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Read More >>

Udon Noodle Soup Recipe

picture of http://aww.ninemsn.com.au

Ingredients :

• 1.5 litres (6 cups) dashi
• 2 tablespoons Japanese soy sauce
• 1 tablespoon mirin
• 2 teaspoons white sugar
• 2 chicken breast fillets (400g)
• 100g fresh shiitake mushrooms, sliced thinly
• 300g dried udon noodles
• 230g can sliced bamboo shoots, rinsed, drained
• 8 large spinach leaves
• 4 eggs
• 4 green onions, sliced thinly

Method :

1. Preheat oven to 220°C/200°C fan-forced.
2. Bring dashi, sauce, mirin and sugar to the boil in large saucepan; add chicken and mushrooms, return to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until chicken is cooked through. Cool chicken and mushrooms in cooking liquid 10 minutes. Remove chicken from pan, slice thinly. Reserve mushroom and dashi broth.
3. Read More >>
   

Indonesian Meatballs (Bakso) Recipe

picture of http://www.grouprecipes.com

Ingredients :

With 1 pound beef(steak)as 100 %
10% tapioka starch
0.25% (accord) emulsion powder
4% salt
0.25% white pepper(merica)
1.5% garlic fresh(chopped)or garlic powder
20% crushed ice cube
for the broth :
beef ribs( bones) to make the stock
1 bulb garlic
salt as desire
1/4 cup thin soy sauce(or regular soy sauce)
1 tbs black pepper
6 cup water
for the fried wonton :
1 cup all purpose flour
1 tbs butter
1 large egg
water as needed
1 tsp salt
oil to fried
condiment :
rice noodle blanced till soft (bihun rebus)
baby bok choy blanced (daun caisim)
celery leaf (daun seledri)
fried shallot (bawang goreng)
Indonesia sweet soy sauce (kecap manis)
ABC Chilli sauce(sambel ABC)
distiled vinegar (cuka)
fried wonton (pangsit goreng)
1 tsp pepper
1 tsp onion powder

How to Make Bakso (Indonesian Meat Ball) ?

Tekwan

Tekwan is a kind of dish that made from fish, especially tenggiri fish or gabus fish. Tekwan originally come from Palembang, South Sumatera.

Ingredients Fish Dough :

1. 250 gr of tenggiri fish fillet, blend (can also be changed by other type of sea fish)
2. 1 chicken egg
3. 175 gr of sago flour
4. 2 tusks of garlic, blend
5. Water as enough

Supplement:

1. a screw pine, cut into long-small pieces
2. 1 tablespoon of hirneola turiceelaria (INA : jamur kuping) - immerse in hot water, cut small
3. 15 pieces of polyanthes tuberosa flower ( INA : bunga sedap malam)

Kuah (Soup) :

1. 2 tusks of garlic
2. 1,5 liter of water
3. Salt as enough
4. 1/2 teaspoon of pepper powder
5. 50 gr of dried shrimp (INA : ebi), milled.

How to make tekwan ?

• Mix well the fish dough ingredients
• Heat water in a medium pan, put the fish dough into hot water, spoon by spoon (use teaspoon), let it until floated.
• Fry the sliced garlic and ebi (dried shrimp), add 1,5 liters water, salt, screw pine, hirneola turiceelaria, polyanthes tuberosa flower, cook for about 15 minutes.
• Put the fish ball into the soup, take away after 5 minutes.
• For getting good taste, add chicken borth.
• Serve with fried belinjo chip.

Bakso Malang (Malang Meatball)

Bakso Ingredients:

1. 350 gr of fresh cow meat
2. 50 gr best sago flour (sagu)
3. 100 gr ice cube
4. 1 egg
5. 2 pcs of garlic
6. 1 tespoon of pepper powder
7. 3 tea spoon of salt
8. 2 tea spoon of seaweed powder

Soup (Kuah)

1. 2 liters of water
2. 600 gr cow rib
3. 6 pcs of garlic
4. 1/2 teaspoon of pepper powder
5. 2 bar of leek, sliced
6. 3 teaspoon of salt

Supplement (Pelengkap):

1. 10 slice of pangsit, fried
2. 200 gr of yellow noodle, boil
3. 10 pieces of fried tofu (tahu)
4. Fried Onion
5. Sambal
6. Celery, cut

How To Make Bakso Malang?

• Boil water, and take away
• Blend all of Bakso Ingredients in a food processor. shape the dough into a small ball size
• Each one meat ball shaped, put it into the pan (with hot water)
• Boil again until all ball are floated in water, take away, leak it.
• Blend all of Soup ingredients except rib and water.
• Boil rib and soup ingredients, pour the fried onion
• Serve in a bowl, mix bakso, soup, and the supplements.

Bakso Sapi (Indonesian Meat Ball)

Ingredients :

1. Fresh meat 1 ¼ lb
2. 2 egg white
3. 4 tablespoons of tapioca flour
4. 2 teaspoons of salt
5. 1 teaspoon of pepper powder
6. 1 pieces garlic, pounded
7. 2 tablespoons of seaweed powder

How to make bakso?
a. Boild a water in a medium pan, and take away
b. Blend all of ingredients in a food processor
c. Shape the dough into a small ball size
d. Each one meat ball shaped, put it into the pan (with hot water)
e. Boil again until all ball are floated in water

Timlo (Timlo Soup)

Timlo is a type of soup from Solo, Central Java. It has various compositions, like sliced fried chicken, sliced sausage, thin noodles, sliced chicken’s stomach and liver, pindang of egg. Timlo seems brown, because it used soya sauce. Timlo also known as food that created from an interaction between Indonesian and Chinese. Timlo has sweet taste from a delicacy that combined with soya sauce.

Timlo always served in hot, because as soup in common, we will get the delicious taste when it served hotly. Recently, anyone can also make their self combination of timlo, depend on their taste and culture, particularly for the cuisine businessman.

Ingredients:

• 5 bars of sausage
• 5 pieces chicken’s stomach and liver
• 350 ml of water
• 2 pieces of garlic
• ½ teaspoon of salt
• ½ teaspoon of black pepper powder
• 1 cm of ginger, pounded
• 2 pieces of lime leaf (in Indonesia : Jeruk Sambal / Citrus ambluycarpa)

Ingredients of gravy:

• 1.500 ml of water
• 200 gram of Chicken Meat
• 2 pieces of garlic, tiny sliced
• 3 pieces of red onion
• 1 bar of leek, cut into 1 cm per pieces
• 2 teaspoon of salt
• ½ teaspoon of pepper powder
• ½ teaspoon of refined sugar
• 2 teaspoons of salty soy sauce

Ingredients of Sambal Kecap:

• 10 small chili
• 50 ml of soy sauce

Supplement:

• 2 egg pindang
• 2 table spoons of fried red onion

Boil the chicken’s stomach and liver, garlic, salt, pepper powder, ginger, lemon leaf. Leak, and slice it.

Boil chicken meat, and then slice it. Boil again. Fry the sliced red onion and garlic, and pour into chicken gravy together with salt, pepper powder, sugar. Finally, pour the sliced leek.

Mix all ingredients in a bowl. Have a nice day….