Tasty Recipes

A beautifully with coconut milk curry Java, Indonesia, fragrant lemongrass, ginger, cinnamon and coriander stalks. It is a court of the benchmark, with the home cooks are Indonesian. If a young cook opor ayam is so rich, and it should be sensitive, it is already under way, for technicians specializing in the kitchen. The disc is a perfect showcase for a high quality of the breeding chicken. A set, in small, bone, which is headquartered in pieces, which produces the best results, although all parties chicken to be replaced, without the taste of the court. Daun Salam leaves, dried herbs condiment appreciated in the Indonesian cuisine, which its unique flavors plate. I have often seen, laurel interpreted as substitute for daun Salam in the cookbook. Although the leaves have a taste mentholated aggressive, daun Salam are subtle, with a little taste of Forestry. The only thing the two herbs in common is that both green leaves that grow on trees. Ignore daun Salam leaves, when it is not possible to find them. Servings: Makes 4 servings. Subscribe to good appetite Ingredients Linkages with the flavor: 1 red fresh Holland, another source of heat or cool weather in red, as in Fresno, Cayenne, or Serrano, and the stems chopped (optional, but it provides the warmth and subtlety of the color, see Cook's Notes , below) 6 shallots peeled and minced (about 6 ounces total) 2 garlic cloves, peeled and minced 1 piece of galangal fresh or frozen, 1-1/2-inches long, peeled and sliced (about 2 tablespoon; optional; Cook's Notes, see below) 1 piece fresh ginger to 2 inches long, peeled and thinly sliced (about 3 tablespoons) 1 teaspoon coriander 1 3-total exemption of breeding chicken OR 2-1/2 pounds of breeding chicken wings, leg bones high and / or drumstick (brown meat with a tasty dish) 3 tablespoons peanut oil 2 pieces of cinnamon stem, every piece of 4 cm with a long 1 stalk of fresh lemon grass, bruised and a node connected 5 distribution fresh or frozen Kaffir lime (see Cook's Notes below) 4 daun Salam leaves (optional, notes Cook, below) 2 cups box coconut milk unsweetened 1 cup water 3 / 4 teaspoon Kosher salt Preparation 1 First, the flavor of the dough. Ask Chile powder, shallots, garlic, galangal, ginger and coriander in a small food processor, and pulse until the cilantro is on the ground (not shown bits and pieces should remain), and that of a smooth paste of smooth mashed potatoes. (If the dough is not properly purees, and is several times on the top of the food processor instead of grinding, add 2 tablespoons of water, 1 tablespoon at a time the processor, turning regularly, and scraping portions milled A spoon down in the blade as you like.) Continue. 2 nd Wash the chicken with cold water and pat dry with paper towels. If you have a whole chicken, cut authenticity with 16 pieces. If you precut piece of chicken, you can leave the whole. Continue. 3 rd D'oil in a 3 or 4 fourth sink, Dutch oven or soup pot on medium-low heat. To check if the oil is the right temperature by adding a pinch of stick on the ground. The dough should sizzle a bit on the edges and not aggressive or fry to rest quietly. If oil has the right temperature, in any location flavoring paste and saute, stirring every 10 seconds or so as to prevent the insertion and combustion, until the dough begins to separate, oil and the smell of garlic and shallots Dissipée of crude oil, about 5 to 7 minutes. In cinnamon, lemon grass, lime leaves and daun Salam technique (if used) and stir to combine it with the flavor of dough. Continue until you can skip clearly the flavor of cinnamon, about 1 minute. 4 th in the chicken stock and bring the fire. Make skip the chicken flavor to the dough, which often move with a large spoon or spatula, to avoid sticking or burning. Turn each piece and the sauteed in oil until they are uniformly golden brown, about 10 minutes. (You do not need to brown chicken in two parts-it is fine if the chicken is stacked in 2 layers, so that the coins in the pot to get all brown). 5 th in 1 cup coconut milk unsweetened, water and salt over the chicken. Stir the mixture of substances, liquids and cockroaches from bottom of the tank, for everyone bits stuck on the surface, and the implementation by the low, stable cook. Cook coconut milk, stir occasionally, until fat coconut milk and chicken were on the surface, and the cooked chicken and tender, or else, but not outside the bone, 40 to 50 minutes. It may be necessary, and sometimes less elevation, when the heat is in the kitchen aggressive. Be careful not to allow the liquid to a boil, which may reinforce the chicken and coconut milk curdle. Taste for salt, and, if necessary, add more. 6 th in the additional 1 cup coconut milk and allow it to take into account the heat and aromas of curry, about 2 minutes. This additional contribution of coconut milk further enrich this dish. If there is too much oil floating on the surface of Curry by taste, feel free, it is sometimes necessary to leave, but not by all means, this is intensely savory. Taste for salt again. 7 th Transfer the sauce over the chicken and a bowl of low service; you can cinnamon, lemon grass and Kaffir file and daun Salam leaf, if you like, or leaving them in the bowl to continue to dish the season. Let the record in a calm and cool to room temperature for at least 20 minutes before a meal, the time to give a taste of the mixture and intensify.

Ingredients: rice 250g 300g thin-A cut out the pig in sections 2 onions 1 garlic of clove 1 green pepper actions of the chicken 700ml pink shrimps 100g 1 lime ham 50g anarcades 50g green pepper of 1 soup spoon Some cloves Black pepper, Cayenne pepper pepper Some parsley bits Receipt: Vegetables of matrices, garlic of crushing. Oil heat in large pan and brown pig. To add onions, garlic and the green pepper. To stir up and season with the black pepper and the Cayenne pepper pepper. To add the actions 200ml, to cover them and ferment on at low temperature during 20 minutes. To add the rice and the remainder of the actions. To stir up well, cover and ferment for 10 minutes more still. To add pink shrimps and to ferment during 10 minutes, discovered. While fermenting, to brown the anarcades in another pan, without oil. To put the nuts at a side and to add ham, to cross in bands. To serve rice with the nuts, ham and the sections of lime. To furnish with parsley.

Ingredients : 12 boudoir biscuits, or similar 150g mascarpone 150g cream 2 egg whites 4 tablespoon sugar 1 small glass cognac 3 tablespoon unsweetened cocoa powder 1 cup strong coffee Recipe : Pour coffee into a shallow bowl. Soak biscuits in coffee quickly, so they do not disintegrate. Line bottom of dish with biscuits. Whip sugar, egg yolks and cognac together until mixture has a moussey consistency. Whip cream, then add to egg white mixture. Spread evenly over biscuits. Chill for two or three hours.