Food From Around The World part 2

Indonesian Food

Coto Makassar

Coto makassar is one of Indonesian food. This food is South Sulawesi's traditional food. Coto makassar is usuall served by ketupat or buras..Ketupat looks like a rice that we put it into the pandan leaves. If you like eat innards you must try this...
How to make it??? Check this out...

Material:
1 kg beef
1 / 2 kg lung (fried, separate, get in the jar)
2 liters of rice water / starch
5 lemongrass, crushed
5 bay leaves
250 grams of peanuts, fried, mashed
3 tablespoons cooking oil, for sauteing
5 cm ginger, crushed
One vertebra galangal, smashed
Seasoning mashed:
10 cloves garlic
8 cloves roasted hazelnut
1sdm roasted coriander
1 tsp roasted cumin
1 tablespoon salt
1 teaspoon pepper.
Complement:
fried onions
scallions
chopped celery
Tauco sauce:
- Puree the 10 pieces of red onion, 5 cloves garlic, chili 10 pieces of braised short curly.
- 100 grams Tauco are sauteed with 6 tablespoons of cooking oil until cooked, add salt and brown sugar to taste. Mix together ingredients’ve just mashed.

Method:

1. If pake tripe or liver, boiled separately until soft, remove, drain, cut into cubes.
2. Boiled beef soup with water, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced.
3. Heat oil, saute the spice paste until fragrant, add to the broth, add fried peanuts, bring to a boil.
4. Presentation: Prepare a bowl, fill with meat and tripe and liver and lung also had the reply from the jar. Sprinkle the fried onions (delicious banyak2), scallions and celery, served with a diamond and tauco sauce .
5. Serve warm.
Happy cooking!!!

Plain Rice

Maybe some of you will laugh because i write this for my blog.You laugh because you are Indonesian but we never think that some people who come from another country never and don't know about plain rice. Indonesia usually named plain rice as "Nasi Putih" You can add many vegetables to eat together with this or you can add boiled egg.So guys if you wonderring how to make this plain rice you can try to read this and don't forget to try by yourself at home...Happy cooking guys... 

Ingredients:

Large, non-stick pot
Strainer, with small holes
Rice, 3 cups uncooked (Preferably Indian Basmati Rice)
Olive oil, 2 tablespoons
Salt, 1 teaspoon
Water, 5 cups
Pour 5 cups of water, 1/2 tablespoon of olive oil, 1 teaspoon salt into the large non-stick pot, and bring to boil on high heat. Pour rice into pot, and allow it to cook like spagetti. If the water is running out, add more water. To tell you the truth, I never stick to any sort order with how much things to add. The key is that you need plenty of water to cook the rice in.
When the rice is 80% cooked, like in 10 minutes or so, take one grain and press it between thumb and index finger. It should be still a little hard in the middle, so don't overcook. Strin rice in a strainer with small holes, because it would not be a good thing to feed your rice to the garbage disposal. Wash out some of the rice starch with cold water, and drain all water.
Pour the rest of the olive oil (1 1/2 tablespoon) in the pot and pour drained rice back into the pot, put on the lid, and leave on high heat for 3-4 minutes, allowing steam to build. Peak under the lid to see if you have steam, if so, reduce heat, and let rice cook on low heat for 10-15 minutes. The key is to keep the heat high, until steam builds in the pot, and then lower heat to prevent burning.

Tips

Different rice behave differently. The reason we started cooking the rice with so much water is because we would strain the rice. Once the rice is strained, and you are at the steaming stage, adding water to the steaming rice is only for when you feel the rice is not soft, or not enough steam is present.
The olive oil under the rice lets the bottom turn golden and crunchy, and very appetizing.
The Basmati rice cooks much better than the regular rice with this recipe.


^{Happy cooking,pal..Enjoy your trip with me in food from around the world..^^}

Food From Around The World Part I

AUSTRALIAN FOOD

Fresh Apricot

A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. Prep and Cook Time: about 1 hour. Notes: If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated  sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.

  *Makes 8 servings

Ingredients

• 1/2  cup  butter
• 1/2  cup  all-purpose flour
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ginger
• 1/2  teaspoon  nutmeg
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  salt
• 1/3  cup  packed dark brown sugar
• 2/3  cup  quick-cooking rolled oats
• 1/3  cup  golden raisins (optional)
• 1/3  cup  chopped pecans
• 5  cups  pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
• 1  tablespoon  fresh lemon juice
• 1/4  cup  granulated sugar

  

Preparation

1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.
2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.
You can add another ice cream beside vanilla ice cream..You can add chocolate ice cream too with cherri on top

NEW ZEALAND FOOD 

Tuna and Sweet Potato (Kumera) Patties

Ingredients

• 1 medium about 300g orange sweet potato, peeled, coarsely chopped
• 1 (425 g) can tuna in water, drained
• 2 eggs, lightly whisked
• 25 g dried breadcrumbs (packaged)
• 1 -2 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper
• 1 tablespoon olive oil 

Preparation

1.  Steam the kumera in the microwave until tender.
2.  Drain and refresh under cold running water. Transfer to a large bowl.
3.  Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
4. Divide the tuna mixture into 8 equal portions.
5. Use wet hands to shape portions into 8cm patties.
6. Heat oil in a large non-stick frying pan over medium-high heat.
7. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
8. Divide among serving plates and season with salt and pepper.
9. Serve with lemon wedges, fries and a garden salad.

A traditional Cook Islands breakfast 
    Papaya fruit is a traditional breakfast in the cook islands. Papaya Papaya is used is not arbitrary. But the papaya are already mature and ready to eat. Papaya is ripe usually reddish in color and very sweet when eaten rasanya.This Heavenly fruit is available all year round anywhere in the Cook Islands. Try the local stores, marketplace, ask any local person you meet. Usually they add lemon or lime juice as flavorings. Well now most unique part of this tradition.  
      Find a dry coconut. If you are out walking look for a fallen coconut, shake it and listen for the sound of fluid Within the nut and then find a local and ask your neighbor to help you by giving you Some lessons. Number one lesson, Husking, Open the coconut number two, number three Scrape the coconut. The coconut scraper May look like a deadly weapon but it helps you perform a seemingly Difficult task with the greatest ease. There are Some very fine examples of these made locally in the Arasena Gallery. This is the raw material needed for a beautiful breakfast

Method
       Wash and cut in half the pawpaw, scrape out the seeds with a spoon. Save the seeds, we can make a dressing for the garden salad with it. Cut a tiny slice from the base to allow pawpaw half to sit upright on your plate. Cut lemon or lime wedges and squeeze juice of a wedge or two over the fruit, pile on the scraped threads of coconut flesh. Garnish with a sprig of mint. Scoop a mouthful of sweet pawpaw and coconut with your spoon and partake.
        If a papaya is not too big but you have to share, I suggest you wash, seeded and peeled and sliced evenly to share the same portion of your friends are lucky. On each plate place a slice of lemon and a mound of scraped coconut meat, garnish with mint leaves. Not enough plates? Use a round coconut shell, it makes a very good bowl. To have a moist mixture, press a few scraped coconut meat wrapped in muslin cloth or similar to extract the coconut milk, to fruit.

ENJOY IT,FRIEND...!! Wait for another recipe from around the world..See you..