CAKE NASTAR

Well, here are some cake recipes Nastarnya you choose to live, which is preferred according to your taste each one:
Cake Nastar I:

Ingredients:

Egg yolk: 4 items
For spreads: (2 egg yolks)
Butter butter or margarine: ½ kg
Wheat flour: ½ kg
Refined sugar for the cake: 100 g
Granulated sugar for jam: 300 gr
Vanilla: 1 packet
Cheese (Brand adjust to your taste): 100 gr
Ripe pineapple: 1 piece
Cinnamon: 1 piece of small

How to Make Cake Nastar:

Butter:
1). Peel the pineapple, and grated
2). Insert with sugar, then cooking until cooked and thickened.
3). Once cool, then made small dots.

Dough:
1). Prepare a rectangular baking pan and spread with margarine
2). Beat 4 egg yolks with powdered sugar and butter until fluffy
3). Insert the grated cheese into the batter
4). Stir in the flour and vanilla
5). Stir to form a dough that can be rounded
6). Round cake with your hands until the small sized balls.
7). Insert the sphere into the sphere of jam cake
8). Brush the surface of the pastry with egg yolk
9). Arrange the cookies on the baking sheet and bake in the oven until cooked

Cake Nastar II:

Material:

Butter: 200 grams
Yellow eggs: 2 eggs
Refined sugar: 50 grams
Flour: 350 grams
Cornstarch: 1 tablespoon
Milk powder: 1 tablespoon
Vanilla: 1 / 4 teaspoon
Pineapple jam to taste


Gloss Ingredients:
1 egg yolk + 1 tablespoon water
Grated cheese to sow: 50 grams

Cake Nastar make  ways:

1). Beat the eggs, butter and sugar until soft feel
2). Enter the flour, cornstarch, milk and vanilla. Stir until the average
3). Then take the dough for kelerang, then fill with jam and round it off.
4). Brush with egg yolks and cheese powder.
5). Oven 170 degrees Celsius, until cooked.

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Oxtail Recipes RICA-RICA

Material:
1 kg oxtail
5 tablespoons oil for sauteing
puree:

6 red chilies
4 pieces of red chili sauce
5 pieces garlic
6 eggs onion
½ tsp shrimp paste
3 teaspoon ginger, roughly chopped
2 tomatoes, diced
1 teaspoon salt
Seasoning to taste, if desired
How To Make Beef Recipes Tail Rica-Rica:

MORE>
Red chili, chili red curly, Ginger, Recipes cow aftermath

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KUSHIKATSU Recipes

Material:

500 grams boneless chicken meat (fillet), cut into cubes being
1 whole lemon, take the water
1 teaspoon salt
Enough oil, for frying
Dyes:

150 grams of wheat flour
1 egg
¼ teaspoon baking powder
200 ml of water
Dressing Ingredients:

150 grams of wheat flour
250 grams of coarse bread crumbs
Sauce Ingredients:

2 tablespoons Kikkoman soy sauce
50 ml soy sauce english
2 tablespoons tomato sauce
½ tsp sugar
3 tablespoons water


How To Make Recipes Kushikatshu:



Mix the chicken with lime juice and salt, stir, let stand for 15 minutes. Stick to the skewers, set aside.
Mix all ingredients dyers, stirring until blended. Set aside. Roll each chicken skewer in flour until the entire surface is covered in flour. Dip into the liquid dye, and then roll in bread crumbs.

Heat oil and fry until browned kushikatshu. Remove and drain.
Sauce: Mix all sauce ingredients, then boil until boiling, remove from heat. Kushikatshu Serve with the sauce.

Tip: soy sauce English with English, made ​​of soy sauce, vinegar, molasses and cayenne. The color is yellow-brown.

Kushikatsu is a variation of the famous fried pork cutlet, tonkatsu. “Ton” is the Japanese word for “pork” and “katsu” is a corruption of the word “cutlet.” During the Meiji government, Japan opened to foreign commerce and culture. People were encouraged adopt Western ways in science, technology, and customs. The taboo against eating meat was abolished (1872), and many new meat dishes were created. Here is a good article summarizing the history of Japan.

These skewers were a confidence builder for my deep-frying skills. Success of this recipe depends on the care you give to coating the skewered pork and onions with flour, egg, and panko. To ensure a thick crispy but not greasy crust, each skewer is dredged in flour then eggs three times before the final coat of light and crunchy panko crumbs. Allowing the skewers to stand in a bowl meant that the coating would adhere to the meat and vegetables rather than sticking to a rack. The time between each step of the coating process allowed the flour to absorb the moisture from the egg to become a sort of paste.

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KIM CHI recipes / KIM Chee (KOREA)

Material:

250 grams of chicory with the base intact
2 tablespoons salt
200 grams of grated horseradish
1 teaspoon minced garlic
3 red chilies, crushed
1 teaspoon grated ginger
200 ml of water
How to Make Kim Chi Recipe / Kim Chee (Korean)


Remove each petal wash collards. Cut the chicory along 3 cm. Sprinkle cabbage with salt, knead by hand. Let stand until slightly wilted chicory, then wash with cold water until clean.
Combine the cabbage, radish, garlic, red pepper, grated ginger and water, stir well. Let stand for 2 days in a sealed container until the cabbage is quite acidic. Serve kim chi / kim chee in the cold.
For 4 people

tip:

* when mixing white mustard and salt, not too strong to be squeezed chicory was not destroyed.
* kim chi store in refrigerator up to 6 days. Remove a few moments before serving.

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