Limpid Soup

A white-tail snapper, weighing 750 grams
1 tablespoon lime juice and 1 teaspoon salt
1.5 liters of water
3 stalks lemongrass, crushed
3 cm ginger, crushed
3 cm galangal, crushed
5 lime leaves
1 pandan leaf, chopped
2 tsp salt and 1 teaspoon pepper
3 large red chilies, sliced
2 large green chilies, sliced
8 cloves red onion, sliced
5 cloves garlic, sliced
6 pieces tomatoes, diced
3 tablespoons lime juice
2 bunches basil leaves
20 pieces of red chili sauce and 2 red tomatoes, sliced

1. Siangi white snapper, cut into 3 parts, wash clean. Sprinkle with water lime and salt, let stand for 10 minutes. Rinse again and drain.
2. Boil water, put lemon grass, ginger, galangal, lime leaves, pandan, salt and pepper.
3. After boiling, put a white snapper, red onion, garlic, red and green chili peppers, and cook until soft fish.
4. Insert the lime juice, basil and cayenne pepper and tomatoes, stir well, cook briefly and remove from heat. Serve warm.

Serve for  4 persons





1 tail (1.1 kg) chicken, cut into 8 -10 parts
1 tablespoon vegetable oil

2 tablespoons soy sauce
1 tablespoon soy sauce
1 tbsp oyster sauce
2 tsp grated ginger
2 tsp ang ciu / cooking wine
½ tsp sesame oil
3 tablespoons honey
1 tablespoon sesame oil
½ teaspoon pepper

1. Marinade: Mix all ingredients.
2. Marinate chicken pieces with marinade until blended.
3. Let stand for 1 hour to percolate
4. Brush the dish with vegetable oil. Place chicken pieces in a bowl the following marinade.
5. Bake in hot oven for 1 hour until chicken is tender and the outside dry. Remove and serve warm.

For 6 peoples


A domestic chicken, discarding the head and claws
2 tablespoons margarine

4 tablespoons soy sauce
2 tsp grated garlic
2 teaspoons grated onion
2 tablespoons red chili, finely crushed
1 teaspoon grated ginger
½ teaspoon pepper
1 tablespoon lemon juice

1. Seasoning: Mix all ingredients together until blended. Marinate the chicken (part
in the stomach and outer) with seasonings. Let stand for 1 hour to infuse.
2. Puncture with a puncture of iron present in the gas oven. Bake / grill in the oven
for 1 hour while occasionally basting with margarine until chicken is tender and
dry skin. Lift. Serve warm.

For 6 people



3 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
1 tsp Java tamarind
A tail of a young free-range chicken, cut into 4 parts
500 ml coconut milk from 1 grated coconut

6 eggs onion
4 cloves garlic
5 grains hazelnut
1 tablespoon coriander, toasted
1 tsp pepper granules
1 cm turmeric
1 cm galangal
1 cm ginger
20 g sugar Java
2 tsp salt

1. Heat oil and sauté ground spices until fragrant.
2. Add the bay leaf, and lemongrass. Stir well.
3. Enter the chicken pieces, stirring until stiff.
4. Pour the coconut milk, stir until boiling.
5. Reduce heat. Cook until sauce is thick and greasy chicken meat is tender.
6. Remove the chicken and drain.
7. Grilled over coals while basting with remaining seasoning until lightly browned and chicken
dry. Remove and serve warm.

For 6 people

Lihat Peta Lebih Besar

Submit Your Recipes: CHICKEN BBQ

Name*:Lia ok
1 kg of the domestic chicken, cut into 8 pieces
Seasoning, mix together:
2 tsp grated garlic
2 teaspoons grated onion
1 teaspoon grated ginger
2 tablespoons vegetable oil
2 tablespoons sauce UK
1 tbsp tomato sauce
1 tablespoon bottled chili sauce
1 tablespoon soy sauce
1 tablespoon lemon juice / lemon
1 teaspoon salt

How To Cook:
1. Stir the chicken pieces with seasoning until blended.
2. Cover the container, refrigerate for 3 hours to allow flavors to infuse.
3. Bake on hot coals while back and forth until cooked. Serve hot.

For 6 people
Picture:chicken bbq grilled.jpg

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