FOOD FOR LIFE

Napinadar or Napinadar Chicken is a typical Batak cuisine that is usually served at certain tradisional feast. To do this one recipe is a bit complicated, it takes time and patience. Certainly the essence of this dish is in the chicken blood sauce itself. For Cook this Chicken Napinadar, first the chicken must be baked, then sprinkled with special sauce the chicken blood (manuk) itself, and mixed with andaliman, garlic powder (which has been ground until smooth) and then cooked. Just as we pour the sauce over the roasted chicken. Ingredients : 1 kg Chickens Blood from 1 chicken, mixed with: - 1 tsp Salt - 2 lime juice Finely grounded spice: 2 pieces of lemon cut small 5cm Galangal is cut small 7cm small cut ginger 5cm turmeric 5 cloves of garlic 10 cloves of red onion 10 pecan seeds Finely grounded spices (unroasted): 15 pieces of chili pepper or to taste Andaliman sufficiently Salt to taste How to make: 1. Chickens slaughtered, spawn, cut into pieces and baked without seasoning un...

1. Sauce pan Function : Cooking a liquid/semi liquid like soup and sauce. Material : Stainless Steel How to clean : Rub the surface with soap and rubber stell and wash with water. 2. Saute pan Function : Sauteing, roasting and pan searing. Material : Stainless Steel How to clean : Rub the surface with soap and rubber stell and wash with water. 3.Pot with lid Function : Cooking a liquid like soup and stock. Material : Stainless Steel How to clean : Rub the surface with soap and rubber stell and wash with water.

Swiss Contact team and MTB team T oday we arrived a some guest from Swiss contact and the participator from many country. there are 9 person from malaysia, singapore, vietnam, australia, europe, america, etc. They comes to learn indonesian food and our culture, and this is the menu today. 1. Appetizer : Jalang kote (Makassar) Jalangkote is a typical Makassar culinary snack that looks similar to pastel cake. The difference is that the pastel cake has a thicker skin than jalangkote and when pastel is eaten with cayenne pepper, jalangkote is eaten with a mixture of vinegar and chilli. Jalangkote has carrot and potatoes that are diced, bean sprouts and laksa stir fried with garlic, onion, pepper, and other spices. Some jalangkote adds a quarter or half of boiled eggs and minced meat to isin. Jalangkote leather is made from wheat flour, eggs, coconut milk, butter, and salt. 2. Soup : Brenebon Soup (Manado) Brenebon soup or bruinebonensoep is a kidney beans soup commonly found...

Pronounce it: un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia, these underground bulbs are prized all over the world for the depth and flavour that they add to savoury dishes. Dry onions are fully matured, with juicy flesh and dry, papery skin and have a pungent flavour that becomes wonderfully sweet upon lengthy cooking. Varieties of onion differ in size, strength and colour. The yellow onion is the most commonly known variety; it has pale golden skin, greenish-white flesh and a strong taste. Red onions are an attractive, milder alternative to the yellow onion with their shiny purple skin and red-tinged flesh. Shallots are a sub-species of onion; they are small and boast a delicate flavour integral to French cooking. Spring onions are immature onions pulled before the bulb is fully formed, and can be recognised by their long green leaves. Like red onions, they are fairly mild and often used raw in salads. When chopped, ...