Sayur Lodeh Bumbu Merah|Mix Vegetables curry|Rasa gurih dan super ueenak
Dapur Omak Matt
Bahan Utama:
2 bh Wortel, di iris sesuai selera
1 bh Labu siam atau bisa jg diganti dgn kohlrabi, aku potong dadu/kotak
150 - 200 gr Kacang Panjang, aku pakai/beli yg diepvries (sdh setengah matang)
1 kaleng Nangka muda, aku pakai yg kalengan, diiris
1 bh terong, iris sesuai selera
1 bh Jagung manis rebus, aku potong 5
500 ml santan instant
700 - 800 ml air putih
Bumbu yang dihaluskan :
150 gr atau 2 siung shallot ukuran sedang
2 siung bawang putih
3 bh cabe merah, sesuai selera
1 bh kapulaga
3 bh kemiri
1/2 jempol jahe
1/4 sdt pala
Bahan dan bumbu pelengkap lainnya :
2 jempol lengkuas, dimemarkan
2 lbr daun salam
1 cabe hijau, dirajang kasar
1 cabe merah, dirajang kasar
2 batang daun bawang, dipotong serong
1 1/2 sdm makan bawang goreng
1 blok kaldu Tom Yum atau 1 sdt terasi, optional
1/2 sdt kaldu ayam
1 sdt gula pasir/jawa
Minyak sayur dan garam secukupnya
Cara :
silahkan ikuti langkah selengkapnya divideo.
Sayur Lodeh Bumbu Merah jg sangat cocok dijadikan salah satu menu lebaran nanti, sedap digado dgn lontong. Untuk resep lontong silahkan klik:
Notes : Silahkan pakai buah dan daun melinjo, krn di NLD susah nyarinya, aku skip. Kl kalian pakai sayur segar, jgn lupa masak sayuran yg keras dl seperti bh melinjo, nangka, wortel dan kacang panjang. Dan yg matangnya agak cepat, dimasak/ditambahkan terakhir.
====Selamat mencoba====
________________________________________________________________________________________________
English sub
Mix Vegetable Curry
Dapur Omak Matt
Ingredients :
2 carrots, cut to taste
1 chayote or you can use kohlrabi, cut to taste
200 gr long beans (i use the one from freezer/half cook)
280 gr canned young green jackfruit, i use brand : Aroy-D
1 eggplant, cut to taste
1 boiled sweet corn, i cut it into 5 pieces
500 ml coconut milk
700 - 800 ml - 1 ltr water
Blended seasoning :
150 gr 2 shallots
2 garlics
3 red chilies, to taste (use less chilli if you don't like spicy)
1 cardamom
3 candlenuts
1/2 thumb of ginger
1/4 tsp nutmeg powder
Extra seasoning :
2 thumb galangal, mashed
2 bay leaves
1 green chili, cut it in oblique
1 red chili, cut it in oblique
2 spring onion,cut it in 3 cm oblique
1 1/2 tbsp fried onions
1 pack of Tom Yum broth, optional
1/2 tsp chicken broth
1 tsp sugar
Salt to taste
Vegetable oil
steps :
Saute the blended spices + Tom Yang broth, chicken broth, sugar and salt with enough vegetable oil until fragrant, then add carrots and chayote/kohlrabi, cook them until they are done/a bit soft then add long beans and young green jackfruit, eggplant and sweet corn. After stiring them add water and put the cover on the pan. When the vegetables soft enough, add coconut milk, green chili, red chili, spring onion and fried onions. Bring them to boil, once they are boiling, turn the
fire off and Mix Vegetable Curry is ready to be served.
Notes : You can find almost all the ingredienst in chinese super market.
====Good Luck====
#MasakanNusantara
#MixVegetablesCurryStew
#IndonesianRecipe
#ResepSayurLodehBumbuMerah
#ResepSayurLodehPedas
#LontongSayur
#MenuLebaran
Resep Sambal Teri | Teri Tempe Kering | Sambal Teri Khas Siantar | Enak Tiada Tara...
Bahan-bahan :
300 gr teri jengki/teri kacang
1/2 papan tempe
Bumbu yg dihaluskan :
225 gr atau 20 bh cabe merah, sesuai selera
120 gr bwg merah atau 1 1/2 siung shallot
2 siung bwg putih
2 bh tomat
2 lbr daun jeruk, buang tulangnya
1/2 sdt gula
Minyak utk menumis
Langkah :
Teri dan tempe digoreng kering
Semua bumbu diblender
Panaskan minyak dan tumis bumbu yg sudah dihaluskan sampai kering dan mengeluarkan minyak. Kemudian tambahkan gula.
Apabila sambal sudah kering dan mengeluarkan minyak, matikan api dan masukkan tempe + teri dan aduk2 rata.
Semoga resep berguna dan terima kasih sudah menonton Video Dapur Omak Matt. Balado Teri enak digado nasi putih hangat dan Gulai daun singkong tumbuk. Link :
====Selamat Meencoba===
English Sub :
Anchovies in Chili Paste Recipe
Ingredients :
300 gr anchovies
1/2 board tempeh
Ground spices:
225 gr or 20 pcs red chili
120 gr or 1 1/2 cloves shallot
2 cloves of Garlic
2 pcs tomatoes
2 lbs lime leaves, remove the bones
1/2 tsp sugar
Vegetables oil
Step:
1. Fry anchovies and tempeh
2. Blend all the spices
3. Heat the oil and saute the blended spices until fragrant then add sugar.
4. Once the spices fragrant, turn the heat off then add the tempe and anchovies. Stir fry them until well mix
5. Spicy anchovies Tempe is ready to be served
Notes : Serve the Spicy anchovies Tempe with plain rice and Cassava/kale curry. Find the Cassava/Kale Curry Link :
====Good Luck====
#Sambalikanteritempe
#Baladoikanteritempe
Inspirasi Sayur & Lauk Sehari-Hari Untuk 1 Minggu
Inspirasi Sayur & Lauk Sehari-Hari Untuk 1 Minggu
Hai semuanya assalamu'alaikum...
Terima kasih sudah mengklik video saya, kali ini saya share tentang inspirasi atau ide masak sehari-hari, sayur dan lauk menu makan yang sederhana dan simple. Untuk resep lebih lengkap dan detail teman2 bisa cek divideo sebelumnya ya, semoga video ini bermanfaat dan dapat menginspirasi teman2 semua aamiin
#idemasaksayurdanlauk #inspirasimasakanselama1minggu #idemasakanseharihari
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Talenan plastik :
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Goto Niku Electric Grill BBQ :
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Cuisine of Indonesia | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of Indonesia
00:03:32 1 History
00:08:43 2 Customs, serving and consumption
00:11:40 3 Staples
00:11:48 3.1 Rice
00:14:24 3.2 Wheat
00:15:43 3.3 Other staples
00:17:07 4 Vegetables
00:18:47 4.1 Vegetarianism in Indonesia
00:20:03 5 Meat and fish
00:20:24 5.1 Poultry
00:21:29 5.2 Meat
00:24:20 5.3 Fish
00:26:07 5.4 Insects
00:27:45 6 Spices and other flavourings
00:29:05 6.1 Sambal
00:30:25 6.2 Sauces and seasonings
00:31:03 6.3 Peanut sauce
00:32:55 6.4 Coconut milk
00:35:18 7 Cooking method
00:37:28 8 Regional dishes
00:37:37 8.1 Jakarta
00:38:22 8.2 West Java
00:39:14 8.3 Central Java
00:40:04 8.4 East Java
00:41:01 8.5 Madura
00:41:51 8.6 Bali
00:42:34 8.7 Aceh
00:43:07 8.8 North Sumatra
00:43:41 8.9 West Sumatra
00:45:18 8.10 East Sumatra
00:46:54 8.11 South Sumatra
00:48:17 8.12 North Sulawesi
00:49:34 8.13 South Sulawesi
00:51:16 8.14 Nusa Tenggara
00:52:29 8.15 Maluku and Papua
00:53:07 9 Foreign influences
00:53:16 9.1 Indian influences
00:53:58 9.2 Chinese influences
00:54:54 9.3 Dutch influences
00:56:32 10 Influence abroad
00:56:55 10.1 Malaysia
00:58:18 10.2 Thailand
00:58:57 10.3 Netherlands
01:00:19 11 Meal times
01:02:04 12 Feasts
01:02:13 12.1 iTumpeng/i
01:03:46 12.2 iNasi Padang/i
01:05:01 12.3 iRijsttafel/i
01:05:39 12.4 iPrasmanan/i
01:06:43 13 Beverages
01:06:52 13.1 Non-alcoholic beverages
01:09:44 13.2 Alcoholic beverages
01:10:52 14 Eating establishment
01:11:16 14.1 Restaurant and warung
01:12:42 14.2 Street food
01:14:48 15 Snacks
01:14:57 15.1 Kue
01:15:54 15.2 Traditional crackers
01:17:06 16 Fruits
01:19:39 17 Health
01:19:48 17.1 Nutrition
01:21:19 17.2 Food safety
01:22:21 17.3 Hygiene
01:23:18 18 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
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- Socrates
SUMMARY
=======
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.
Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as the Spice Islands, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most of Indonesians favour hot and spicy food, thus sambal, Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, saut� ...
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Pucuk ubi masak lemak(Tapioca green curry)+BBQ fish || resepi pulau
Assalamualaikum sayangku....
Today I prepare tapioca leaf green curry sauce and BBQ fish.
Alhamdulillah...
We enjoy very much ????
#pucukubimasaklemak #bbqfish
TRY YOURSELF, VERY TASTY
Thank you very much ????????