HONEY BAKED CHICKEN

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

Marinade:
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

Directions:
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

Indonesian Recipes Collection 

KETCHUP BAKED CHICKEN

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

Seasonings:
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

Directions:
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

Indonesian Recipes Collection 

CHICKEN GRILLED WITH TURMERIC FLAVOR

http://donasofia.wordpress.com/ala-donsof/

Groceries:
1 chicken country / domestic poultry, cut into 4 parts
1 tablespoon lemon juice
500 ml coconut milk
500 ml of water
2 bay leaves
2 kaffir lime leaves
1 stalk lemongrass, white part, crushed

Puree:
5 cloves garlic
Red onion 2 eggs
2 eggs pecans, toasted
1 cm turmeric
1 cm ginger
½ tsp pepper granules
½ tsp coriander, toasted
½ tsp shrimp paste fried
1 teaspoon salt

Cook:
1. Marinate chicken pieces with lemon juice until blended. Let stand for 30 minutes.
2. Boil water, coconut water, bay leaves, lime leaves, lemongrass, and spices.
3. Enter the chicken pieces. Cook until chicken is tender meat. If using chicken native add enough hot water until chicken is tender.
4. After the water runs out, lift the chicken.
5. Prepare grill, basting with vegetable oil. Grilled chicken pieces with a back and forth seasoning and basting until the skin is dry and smells good. Lift.
6. Serve warm with salad vegetables and sauce.


Serve for 6 people

Indonesian Recipes Collection 

SMOKE CHICKEN GRILLED

http://hiburan.kompasiana.com/humor/2011/01/15/sadis/

Groceries:
1 whole free-range chicken, cut into 4 parts
1 bay leaves
2 kaffir lime leaves
1 liter of coconut water
1 tablespoon margarine, melted

Puree:
5 grains of red onion
3 cloves garlic
Nutmeg 2 eggs
1 tsp pepper granules
1 tsp coriander
¼ tsp cumin
½ tsp shrimp paste fried
1 teaspoon salt
1 tsp sugar

Cook:
1. Wash chicken thoroughly, drain.
2. Boil coconut milk with spices, lime leaves, and bay leaves.
3. Enter the chicken pieces. Cook over low heat until flavors mingle and chicken is tender. Remove the chicken. Cool.
4. Grilled over coals while basting liquid margarine and back and forth to dry and brown both sides. Lift. Serve warm with salad vegetables.


Serve with 4 peoples

Indonesian Recipes Collection 

CHICKEN GRILLED

http://chris-catering.com/?page_id=25

Groceries:
1 kg chicken.
3 spring onions
3 cloves garlic
Nutmeg 2 eggs
1 ounce brown sugar
1 tablespoon acid diluted with half a glass of water
3 tablespoons cooking oil
salt to taste

Cook:
1. If for grilled chicken, the chicken should always use condiments ungkep diungkep usual.
2. Puree onion, garlic, nutmeg and salt. after fine enter the brown sugar and puree again.
3. After a smooth insert acidic water and cooking oil.
4. Soak the fish / chicken in spices for 1 / 2 hours.
5. After that grilled fish / chicken TSB while remaining marinade seasoning applied earlier add marinade to  soak.

Indonesian Recipes Collection 

FRIED CHICKEN / GRILLED PRESTO

Groceries:
1 whole chicken, cut to taste
sufficient water
soy sauce
salt
food flavoring
Butter (to burn)
Spices that:
Onion 5 cloves
3 cloves garlic
1 cm ginger
2 cm turmeric
Laos 5 cm (geprek or in thin slices)
Galangal 3 seeds
Pecan 5 seeds
Lime leaves 3 pieces
Bay leaves 3 pieces
Materials tomato sauce
Large red chili pepper + red (let Pedes)
tomatoes
onion
garlic
hazelnut
Paste
salt to taste
brown sugar to taste
complement
Tempe goreng
fresh vegetables

Cook:
1. Put spices and chicken into the pan Presto, mix well, add soy sauce to taste (adjust to taste-sweet), add salt, and food flavoring  and sufficient water.
2. Boil the chicken in the pan presto for 3 / 4 hours, so the meat and soft bone.
3. Once the chicken is cooked, grilled chicken with buttered beforehand
4. Grilled chicken presto ready to serve with tomato sauce and as a complement fried tempeh and fresh vegetables
5. Fried chicken if ya want to live fry wrote ... but not for too long ..

How to make the sauce:
1. Fried chillies, tomatoes, pecans, red onion, and garlic
2. Smooth all ingredients that have been fried in chili sauce with salt added brown sugar to taste and taste.

Indonesian Recipes Collection 

Butter Fried Chicken

Groceries:
1 chicken, cut into 8-10 parts
2 cloves garlic, grated
1 teaspoon salt
1 tsp pepper powder
cooking oil
75 grams butter
50 grams onion, chopped
4 cloves garlic, minced
2 cm ginger, minced
1 tablespoon soy sauce
1 tablespoon soy sauce
½ teaspoon pepper
2 leeks, cut into 2 cm
2 oranges limes, halved

Method:
1. Wash chicken, drain. Marinate chicken with garlic, pepper, and salt until average. Let stand for 1 hour.
2. Heat oil over medium heat much. Fry chicken pieces until yellow-brown and cooked through. Drain.
3. Heat butter until melted. Saute onion, garlic, and ginger until fragrant.
4. Add chicken, soy sauce, soy sauce, and pepper. Stir until blended.
5. Add the leeks, stirring until wilted. Lift.
6. Sprinkle lemon juice. Serve warm.


Serve for 6 peoples

Indonesian Recipes Collection 

Uduk Rice

Uduk Rice is the name of a kind of food made ​​from white rice which smoked and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. This food is then served with fried chips, fried tofu, scrambled eggs / fried eggs that have been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce from. These foods are usually more often sold in the morning for breakfast,  lunch and dinner. At night, usually rice uduk and catfish pecel sold in the shop, the shop that sold rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried, and others.

Indonesian Recipes Collection 

FRIED CHICKEN (For Uduk Recipe)

Groceries:
1 chicken, cut into 8 pieces
200 ml coconut milk
200 ml of water
1 tsp acid Java
cooking oil

Seasonings, puree:
6 eggs onion
4 cloves garlic
4 items hazelnut
1 tsp coriander
½ teaspoon cumin
1 tsp sugar
2 tsp salt

Method:
1. Boil the chicken with coconut milk, water, and spices to permeate and flavor chicken is tender. Lift.
2. Drain chicken, fried in hot oil until golden brown and a lot of and dry. Remove and drain.


Serve for 6 peoples

Information: Uduk Rice 

Indonesian Recipes Collection 

Fried Chicken Vol 2

Groceries:
cut the chicken into 4 parts
750 ml coconut milk
250 ml of water
1 bay leaves

puree:
4 cloves garlic
2 spring onions
1 whole nutmeg
½ tsp pepper granules
1 tsp sugar
1 teaspoon salt

Method:
1. Add chicken in the pan. Give spices, coconut milk and water.
2. Cook over low heat until chicken is tender meat. Lift.
3. fry in

Indonesian Recipes Collection 

SPICY FRIED CHICKEN

Groceries:
Cut chicken into 10 parts
3 cloves garlic, grated
1 tablespoon lemon juice
1 teaspoon salt
cooking oil

Mix and Stir well:
100 g rice flour
1 tablespoon flour
2 tsp red chili powder
1 tsp pepper powder
1 teaspoon salt

Method:
1. Stir the chicken pieces with garlic finely, lime juice, and salt until blended. Let stand for 30 minutes. Drain.
2. Sprinkle each piece of chicken with flour mixture until blended.
3. Heat a flat pan, put chicken pieces mealy. Cook until the water in chicken meat and chicken out a bit dry. Lift.
4. Heat oil over medium heat. Fry the chicken until cooked and dry the outside. Drain. Serve warm.


serve for 6 people

Indonesian Recipes Collection 

Pickled Vegetables

 Groceries:
5 pieces of cabbage, shredded
1 cucumber, sliced
5 pieces of lettuce, sliced
2 tomatoes, sliced

Sauce:
500 ml of water
Cook 2 tablespoons vinegar
2 tablespoons granulated sugar
Soak dried shrimp 3 tablespoons water and puree
1 tsp seasoning, if desired

Puree:
3 large red peppers
5 curly red chili
5 red chili sauce
1 teaspoon salt

Cook:
1. Boil water, after boiling enter spices, vinegar, sugar, dried shrimp and 2. seasoning seasoning, after boiling again, remove and let cool.
2. Insert slices of vegetables to the sauce, stir well.
3. Serve.

Serve for: 4 persons

Indonesian Recipes Collection 

Fried Chicken

Groceries:
1 whole chicken cut into 4 parts
2 stalks lemongrass crushed
3 cm galangal minced
3 bay leaves
1 tablespoon brown sugar comb
 2 tablespoons Java tamarind water
1 crushed nutmeg
1 teaspoon chicken-flavored bouillon powder
250 ml of coconut milk 1 / 2 coconut
Oil for frying sucukupnya

Puree:
8 cloves shallots
5 cloves garlic
1 tablespoon toasted cumin
1 tsp toasted cumin
1 tsp pepper granules
5 grains toasted hazelnut
5 cm turmeric baker
1 cm ginger

Cook:
1. Chickens after washed, drained.
2. Prepare a frying pan, place the chicken coat with spices enter lemongrass, galangal, bay leaf, brown sugar, tamarind water, nutmeg, broth and coconut milk powder.
3. Cook over medium heat until chicken is tender, remove from heat.
4. Serve with savory rice.

Serve for: 4 persons

Indonesian Recipes Collection 

Sweet Sliced ​​Meat

 pict:menumasakanibu.blogspot.com

Groceries:
300 grams of meat has slice (sukiyaki)
5 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon cooking oil
1 tablespoon honey
1 teaspoon salt and 1 teaspoon pepper
1 tablespoon white sesame seeds
3 cloves garlic, minced
1 onion, sliced

Cook:
1. Mix the soy sauce with sesame oil, cooking oil, honey, salt, pepper and garlic, stir well, put slices of meat, stir well and let stand for 30 minutes.
2. preheat the skillet and put the meat when it is half cooked rendamannya, enter the onions and cook until the meat cooked, remove from heat.
3. Serve warm with white rice.

Serve For 2 peoples

Indonesian Recipes Collection 

Sweet Meat Seasoning

Groceries:
300 grams of beef has deep, cut into 2 x 1 cm
1 / 2 coconuts and a half old, shredded lengthwise, toast, mashed
8 tablespoons soy sauce
1 tablespoon tamarind Java
2 tablespoons cooking oil
250 ml of water

Puree:
3 large red peppers
8 cloves shallots
3 cloves garlic
1 tablespoon toasted coriander
1 tsp toasted cumin
1 teaspoon salt and 1 / 2 teaspoon pepper

Cook:
1. Mix the ground spices with toasted coconut, soy sauce and chunks of meat beef, mix well.
2. Let stand for 30 minutes.
3. Heat cooking oil, meat and rendamannya enter, and cook until meat changes color, add water and cook until the sauce dries and meat is tender.
4. Serve as a complement to rice packets.

Serve for: 8 peoples

Indonesian Recipes Collection 

Fried Squid With Panir

Groceries:
3 pieces of whole squid, set aside his head
1 egg
100 grams of flour panir
cooking oil to taste

Content
150 grams shrimp, mashed
100 grams of squid, puree
5 grains of red onion, chopped and stir-fry
1 egg
3 tablespoons corn starch
1 tsp salt, 1 / 2 teaspoon pepper, 2 tsp sugar
1 tablespoon chicken-flavored Royco
1 teaspoon chopped celery

Cook:
1. Remove head and skin of squid, wash, drain.
2. Contents: Mix shrimp, squid, stir onion, egg, corn starch, salt, pepper, sugar, and Royco chicken flavor. Add chopped celery and stir well.
3. Take one squid, fill with stuffing, pin end by a stick, then steam for 30 minutes, remove and let cool.
4. After a cool dip in egg, then coat with bread crumbs. store in refrigerator for 30 minutes.
5. Heat oil, fry until cooked, remove from heat. Cut according to taste. Serve warm with chili sauce and mayonnaise.

For: 4 persons

Indonesian Recipes Collection 

Porridge With Chili Sauce Shrimp

Groceries:
150 gr rice
900 ml coconut milk from a coconut
2 pieces of pandan leaves
3 bay leaves
1 teaspoon salt
Sambal prawns:
2 tablespoons cooking oil
350 grams of shrimp were
3 lime leaves
1 stalk lemongrass, crushed
3 cm ginger, crushed
300 ml coconut milk from a coconut
1 tablespoon brown sugar, comb
2 tablespoons tamarind water
2 tablespoons cooking oil

Puree:
7 large red chillies
3 red chili sauce
5 grains of red onion
3 eggs pecans, toasted
3 cm turmeric, roasted
1 teaspoon salt
1 tablespoon dried shrimp, hot water soak

Topping: fried onions and basil leaves

Cook:
1. Porridge: rice cooked with coconut milk, pandanus leaves, bay leaf, and salt until into a soft pulp, set aside.
2. Heat cooking oil, saute ground spices until fragrant, put the shrimp, lime leaves and lemongrass and stir well. Add the coconut milk and cook until sauce thickens, remove from heat.
3. Presentation: prepare the dish, pour the pulp, put shrimp sauce over it, sprinkle with fried onions and basil leaves give.



For: 8 people

Indonesian Recipes Collection 

Sweet and Sour Shrimp Chicken

Ingredients:
1 chicken breast, mashed
150 grams shrimp, mashed
50 grams corn starch
1 egg
1 teaspoon salt and 1 / 2 teaspoon pepper
2 teaspoons chicken-flavored Royco
3 cloves garlic, finely chopped, saute
1 pineapple, cut according to taste
100 grams of peas
Cooking oil to taste

Sauce:
250 ml orange juice
3 tablespoons tomato sauce
3 cm ginger, crushed
1 tablespoon granulated sugar
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in a little water

Directions:
1. Shrimp chicken balls: Mix chicken and shrimp, stir well. Add to flour sago, eggs, salt, pepper, and Royco chicken-flavored, stir well. Add stir garlic, stir well.
2. Heat oil, take a spoonful of dough, spoon, form balls and fry until golden brown, remove and set aside.
3. Sauce: Mix lemon juice with tomato sauce, ginger, sugar, vinegar and cook, bring to a boil. After boiling, Thicken with cornstarch solution and cook until thickened, add pineapple, carrots, and peas and cook briefly, remove from heat.
4. Prepare the dish, place chicken shrimp balls, pour the sauce and filling.
5. Serve warm.

Serve for: 6 people

Indonesian Recipes Collection 

Ketchup Sauce Chicken Wrap

Ingredients:
2 boneless chicken breasts
100 g chicken, mashed
100 grams of minced shrimp
1 clove garlic, minced, sauteed
1 egg yolk
2 tablespoons corn starch
1 / 2 tsp salt, 1 / 2 teaspoon pepper
1 tsp sugar
1 egg white
100 gr bread flour

Sauce:
1 tablespoon margarine
2 cloves garlic, crushed
4 tablespoons soy sauce
1 tablespoon seasoning liquid pelezat versatile
1 tsp soy sauce english
1 / 2 teaspoon salt and 1 / 2 teaspoon pepper
50 ml of water
3 tablespoons of peas

Directions:
1. Cut chicken breasts into two parts flat.
2. Mix the minced chicken and shrimp, stir well. Add the garlic, stir, egg yolks, corn starch, salt, pepper, and sugar and stir well. for the dough into two parts.
3. Take one slice of chicken breast, spread with a mixture of fish parts. Dip into in egg white then coat with bread crumbs and set aside.
4. Heat oil, fry the chicken until browned, remove from heat.
5. Sauce: heat the remaining 1 tablespoon oil to fry, add the margarine, stir-fry garlic until fragrant. Enter a sweet soy sauce, seasoning versatile liquid, soy sauce english, salt, pepper, and water, then bring to a boil.
6. Enter the peas, cook briefly, remove from heat.
7. Pour sauce over fried chicken and serve warm with white rice.

Serve for: 4 persons

Indonesian Recipes Collection 

Grilled Chicken Soy Sauce

Ingredients:
1 chicken, cut into 8 pieces
2 tablespoons lime juice and 2 tsp salt
2 cm galangal, crushed
2 stalks lemongrass, crushed
2 lime leaves
2 cm ginger
2 tablespoons soy sauce
2 tablespoons cooking oil

Puree:
3 large red peppers
6 red chili sauce
8 cloves shallots
5 cloves garlic
5 grains pecans, toasted
3 cm turmeric
1 teaspoon salt

Spread:
2 tablespoons margarine, lumerkan
7 tablespoons soy sauce

Directions:
1. Rinse the chicken, coat with lemon juice and salt, let stand briefly. wash clean again, drained.
2. Marinate chicken with spices, add 2 tablespoons of cooking oil. Let stand for 30 minutes.
3. Cook the chicken with rendamannya, add the galangal, lemongrass, lime leaves, and ginger, and cook until chicken is tender, remove from heat.
4. Prepare coals, grilled chicken. During roasting the spread with a mixture margarine and soy sauce. Bake until slightly darker in color, remove from heat.
5. Serve warm.

Serve for: 4 persons

Indonesian Recipes Collection