Cheeseburger Recipe Best

A burger homemade? Yes, this cheeseburger recipe, the must-have, is easy to make. With simple ingredients (ground beef, cheddar, tomato, pickle …), you can serve a tasty burger with good fries for example.

Information :
Number of people 4
Preparation time 30 minutes
Cooking time 10 minutes
Refrigeration time 30 minutes
Easy difficulty level
Cheap Cost

4 hamburger buns
4 chopped steaks of beef
4 slices of cheese fondue special burger
1 onion
2 tbsp. Ketchup
1 C. mustard
4 salad leaves

To start this easy cheeseburger recipe, pan the steaks by adjusting the cooking time to what you want. The meat can indeed be cooked blue, bleeding or point according to your tastes. Also, brown the onion that you have previously peeled and cut into slices. Salt, pepper everything at your convenience.

Mix the ketchup and mustard. Open the loaves and put 1 tbsp. coffee sauce on each half of bread. You can also use a commercially available cocktail sauce, mayonnaise or any other sauce of your choice.

When the steaks are cooked, prepare the burgers. Stack: 1 bottom of bread, a leaf of salad, 1 steak, a little onion, a slice of cheese and the top of bread.

Microwave for 30 seconds for the 4 burgers, just to heat the loaves and for the cheese to melt slightly.

Serve your cheeseburger with fries.

The Best Omelette Recipe I Ever Make

For the best omelette, we should buy good quality and fresh eggs, preferably even organic is better. Because much better the eggs, much better the omelette also.

These are the way how i cook the omelette =
1. Place two or three eggs into a medium size of bowl.
2. Blend the eggs.
To blend the eggs, i choose a fork which works best. Whisking way is not ideal as it incorporates too much air into the eggs. It gives the omelette a souffle like texture that is not desired in this case. These eggs have to be mixed until there are no traces of egg white left. This will produce an omelette that has a nice even color.
3. When the eggs have been fully blended, seasoned with a bit of salt and pepper.
Some people like to add a bit of milk or water at this stage. For supposed fluffiness. It is sometimes added to older eggs as well. However most purists add no liquid to their eggs.
4. It is important to make sure that the heat should be at about medium to medium-low.
But omelets can be cooked over higher heat with some conditions. Example= remember that most cooks in busy restaurants don’t have time so they use high heat. This just takes a bit more practice in a different pan. Lower heat allows you to use nonstick and it gives you more time. Which alleviates some of the pressure that high heat brings.
5. The fat used to cook an omelette can be either butter or olive oil.
Just use enough fat to lightly coat the pan.
6 Once the fat is melted pour in the eggs, we are using a heat-resistant spatula, do this=briskly scramble the eggs.
At first the eggs will be quite runny. Use the spatula to scramble around the edges and into the center. Periodically scrape around the edges trying to keep a fairly round shape. Continue doing this until the eggs start to cook and set a bit.
7. The constant stirring and shaking will make for a nice creamy and smooth omelette.
If you do not constantly stir and shake the pan you will end up with holes and gaps in your omelette.
8. At this point turn off the heat and use the spatula to even out the eggs.
Now maybe you will see that the eggs are still somewhat runny. Just let the omelette sit for about 30 seconds or so. Finally they are still slightly wet, but no longer runny.
9. To roll out the omelette, prepare a plate ready and spatula to do this.
Then using the spatula fold over the top third down over the centre. Then give a gentle shake or use the spatula to help bring the egg to the very edge of the pan. Then in one clean motion flip and roll the egg out onto the plate. Use the edge of the pan and the spatula to help flip the egg over onto itself.

However if this seems a bit too wet for you, simply cook the eggs a bit longer before you roll out the omelet. Just keep in mind that if you overcook an omelet it will Brown. Ultimately how you like your omelette is up to you. You will be amazed at how light delicate and creamy it is.

Chicken Satay and Peanut Dipping Sauce

Hi everyone and welcome back to my blog. Today I will sharing with you one of my favourite things to make=satay chicken with a delicious peanut sauce. It is incredibly flavourful and simple to make, so let me share with you the recipe.

Prepare the Marinade first.
We start by making the marinade for the meat. In a medium sized bowl, please add=
1. A few tablespoons of “kecap manis” which is an Indonesian sweet style soy sauce.
If you do not have this, you should be able to find it with the soy sauces or in the international section of your grocery store. Or you can make a substitute by using regular soy sauce and then add a few teaspoon of sugar.
2. Use a garlic crusher to crush in 2 cloves of garlic.
3. Measure out a tablespoon of sesame oil.
This has a tone of flavour.
4. Use a fork to give the marinade a stir.
In order to combine the ingredients and set to the side while prepare the chicken.

Prepare the chicken meat
For this satay I am using skinless boneless chicken thighs. I prefer these as they are a lot more tender than chicken breasts but its really up to you what you use. Chicken, beef, prawn or even tofu for a vegetarian take.
1. Cut the chicken meat into strips, and then place it into the bowl together with the marinade.
2. Give it a quick toss so everything is evenly coated.
3. Cover with plastic wrap before putting in the fridge.
4. For the best results I recommend marinating the chicken over night but if you are pushed for time, a few hours should do.
5. After the chicken has marinated, remove it from the fridge and then start by threading it onto skewers.
6. At the same time as you make the chicken marinade, place a few bamboo skewers into some cold water to soak. it will help stop the skewers from burning when you cook the chicken.
7. For three chicken thighs, I am making 6 skewers which will be enough to serve 2-3 people. This is a great appetizer but you can also serve it with rice to make it into a main meal.
8. Divide the chicken up evenly between the skewers and place on a plate.

Prepare the sauce
The chicken will only take about 5-7 minutes to cook, so next I am going to start by preparing the peanut sauce=
1. Slice a red chilli in half and remove the seeds.
Leave the chilli out but by removing the seeds it takes away most of the spice.
2. Slice a medium sized onion in half and remove the peel.
Slice into chunks, its going to be blended so they dont need to be even and place into a mini food processor.
3. Place into the food processor along with the onion and 2 cloves of crushed garlic.
4. Pulse the food processor a few times or until everything is finely chopped.
I prefer the peanut sauce to be smooth apart from the peanuts. But if you dont mind with its thicker, you dont need to use a food processor.

Cooking process of the satay-A
1. Heat a teaspoon of oil in a saucepan over medium heat
2, Add the onion, chilli and garlic.
3. Cook for 2-3 minutes until the onion has become translucent.
Be careful not to burn it.
4. Meanwhile, heat a griddle pan over medium high heat until hot.
There is no need to oil the pan as the marinade for chicken contains enough oil.
5. Place the skewers in the griddle pan and leave to cook for about 3-4 minutes until deeply golden brown.
I prefer to use a griddle pan for this as it leaves really lovely grill marks on the chicken and it provides even heat but if you dont have one a regular fry pan will work too.

Cooking process of the satay-B
I am using peanut butter for this peanut sauce just because its so much easier. You can of course grind down peanuts if you have more time, thats up to you=
1. Measure out about half a cup of peanut butterl
Smooth or chunky works, we will be adding peanuts to the sauce as well.
2. Turn the heat down on the saucepan and add the peanut butter as well as coconut milk.
Stir until the peanut butter has melted and sauce has come together. The sauce is quite thin in consistency here but it will thicken as it cools. If you like a really thick sauce, just add a touch less coconut milk.
3. Add some tablespoons of ”kecap manis”.
4. Stir and remove the sauce from the heat to cool.
5, Turn the chicken skewers over.
They should be deeply golden brown. Cook for a further 2-3 minutes or until completely cooked through.
6. Cut a fresh lime in half and squeeze the juice into the peanut sauce along with a handful crushed peanuts.
Use a mortar and pestle or if you dont have one, a knife works too.
7. Stir the sauce and check for seasoning.
This recipe makes quite a large batch of sauce, you will definitely have leftovers. It should store in the fridge for at least 5 days but you can use it for a tone of different recipes.
8. Remove the chicken from the griddle pan and serve with the sauce.

I hope you enjoyed this recipe, comment below if you are going to make it.

Tiramisu Cake Recipe

I’m gonna make something good,but i want it to be something easier because i have some other food articles that i want to write for tomorrow. So i have the perfect cake. It’s an easy tiramisu. You guys are gonna love this, so stay tuned. Alright guys and gals, let’s get our aprons on and get cooking.

It’s great to have all your ingredients lined up so let’s go over everything you’ll need.
You’ll need =
– Six eggs,
– One cup of sugar,
– One cup of all-purpose flour,
– A teaspoon of vanilla.

For the syrup you’ll need=
About a cup and a half of strong coffee with a little bit of rum.

Then for the cream you’ll need =
– An eight ounce package of cream cheese,
– One and a half cups of heavy whipping cream,
– And about a half a cup of sugar.
– Then you’ll need a little bit of great cocoa powder, to dust over the top to make it extra delicious.

How to make =
1. Crack all of your eggs into a mixing bowl. Yolks and whites together, you don’t have to separate them. That’s the beauty of this recipe. Kick up the mixer to high speed and let it beat for about a minute. It should be frothy when it’s done. Now while it’s on high speed, slowly add in your one cup of sugar. And then, continue to let it beat for another five minutes. (it should be thick and three times in volume when it’s done).
2. While you’ve got your mixer going, go ahead and butter your pan. So i use my hands, you can use a pastry brush if you don’t want dirty fingers, but, it’s okay to get dirty a little bit in the kitchen right? Alright, so line the sides. You can use two separate cake pans for this, but i like to use my springform mold and just cut the cake layers in half. I think that’s a little easier but you can do it both ways.
3. Alright, once you’ve got that all buttered up, you also want to line the bottom with some parchment paper. Parchment paper works best, wax paper will stick, so use parchment. Set hat aside.
4. Now we’re gonna sift the flour. So this is a really important step because you want this cake to be light and airy, and sifting is really a quick step. See, so easy.
Alright, you know it’s done because it’s tripled in volume, it’s nice and thick, look at that. It’s a good pale yellow, it’s finished.

5. So what we’re gonna do next is sift our flour right into this batter. So you’re basically sifting the flour twice.and you can do it in two portions. So basically fold in the first portion and then add in the second portion. Might be a little easier to blend it that way. Sometimes i’m lazy and just do it all at once, and that’s okay too. And when you’re mixing, just try and mix it enough to get the flour well incorporated into the batter. You’re really relying on the volume of the eggs to make this cake fluffy, so don’t deflate it. That’s key in making this cake.

6. You see how thick and beautiful that is right now. Alright, we can add the rest of our flour. Just sift it right in. And just continue mixing. . This is a european cake, we call it the biskvit, you might refer to it as the biscuit cake. It’s a sponge cake and it’s excellent just to absorb those syrups that you’ll use it cakes. It’s the base to some of my favorite cakes so once you’ve got this down, you know how to make most of the cakes on my channel. And it’s so easy.
7. Before i forget, add a teaspoon of vanilla. And that just adds some really good flavor to this cake. Luscious.

8. Alright, now that it’s done, i’m gonna transfer it into my prepared pan. Even out the top of your cake, and then it’s ready for the oven.
9. You’re gonna bake at 350 degrees for 30 minutes and when it’s done, a toothpick should come out clean.
10. Let the cake cool for about 10 minutes once it comes out of the oven, and then get it out of the springform mold, i use a really thin edge spatula. And put it on a wire rack to cool down. And you’re gonna let it cool down all the way to room temperature. You’re not gonna frost a warm cake or your frosting’s gonna melt.
11. So once it’s cooled down to room temperature, use a serrated knife to score the sides of the cake. We’re gonna cut it into two layers. And just continue that process until you’ve got two cake layers.

And then make sure also to take off that parchment paper on the back. It comes off real easy. It’s done. Beauty.

11. Alright, now, we’re gonna work on the frosting. To make a great frosting with heavy whipping cream you have to make sure it’s super cold. So this is straight out of the fridge. We’re gonna kick the mixer up to high speed and we’re gonna mix the heavy cream, it just takes about two minutes to get it to nice stiff peaks. You don’t want to over- eat it because then it’ll turn into a buttery texture, we don’t want that. Alright, you can see that cream is done, because it’s got stiff peaks, and it’s not buttery. You don’t want to keep beating any more than that, it’s perfect.
12. Alright now transfer your whipped cream into a separate bowl. Because you’re gonna whip the cream cheese with the sugar next.
13. Add in that cream cheese and your half a cup of white sugar. You’re gonna beat that on high speed for a couple minutes, just until it’s nice and creamy.

14. Now we’re gonna incorporate that whipped cream right back into this cream cheese and just blend together until it’s perfect. You’re just gonna blend this until you don’t see the streaks of cream cheese anymore. You also want to make sure it’s really well blended if you’re gonna put it through a piping bag so it doesn’t get stuck with that cream cheese in there.
15. Okay, frosting’s done. So what we’re gonna do is set this in the fridge until we’re ready to use it.

Alright back to the cake, generally you want your top layer to be the prettiest side so we can see that the bottom layer here has the flattest most perfect side. So we’re gonna take the top, flip it upside down, and ready to being brushed with syrup evenly.

16. Then you’re gonna make your coffee syrup. You need =
a. About a cup and a half of strong coffee. I’m gonna add it to some water.
b. And then you need a couple tablespoons of sugar, sweeten it up a little bit. And just stir that to dissolve it.
c. Put in a couple teaspoons of rum.
d. Use a little bit of vanilla if you want to. Just adds an extra little something something.

17. Alright, once that sugar’s dissolved, what you’re gonna do is brush that syrup generously onto your cake. Do it also to the next layer of cake. And put the rest of your syrup evenly over the top.
18. Okay, then we’re gonna to the frosting, and with a tiramisu you can frost the top, you can frost the sides, you can really get creative with it.
19. Alright, after we’re all done frosting, we’re going to dust the top with cocoa powder. Just dust it on there, don’t be scared.

And you’re done. So pretty, and delicious too. Yum, now that is the perfect tiramisu. I hope you guys enjoyed spending time with me in this article.

Goat curry recipe

To start our goat recipe, what we need are =
1. About two pounds of goat meat
2. About four medium sliced onions. Make sure it’s sliced very thin so it can blend in with the garam masala.
3. Three plum tomatoes, which already chopped.
4. About two potatoes. Cut into 8 slices
5. Some fresh coriander leaves (it just for the garnishing )
6. Some 1/3 cup cooking oil
7. Some 1 tbsp crushed coriander seeds. Make sure they crushed properly
8. Some whole spices= 2 bay leaf, 2 black cardamon, 6-8 cloves, 6 whole black pepper.
9. Some 1/4 ginger garlic chopped
10. Some 2 tbsp ginger garlic paste
11. Chopped green chilies (also for garnishing). The quantity is depending on the level of the spice you like.
12. 1/2 Garam masala which is a blend of whole spices
13. Some 1 1/2 tbsp turmeric
14. Some salt
15. Some 1 tbsp grounded red chili powder

So to get started what we do is =
1. Add some oil into the pot. So we just make sure that the oil is heated up.
2. Add the coriander seeds.
Stir fry it. We just let them to get a little light brown.
3. As soon as they start to turn color, we would add the ginger-garlic. Keep stir fry them.
4. And now we’re going to add all those whole garam masala. Keep stir fry until it’s starting to change a bit of color into a light brown.
5. Add the onion.
Just stir fry and mix them all together, fry until it smells really good.
The most important part about making goat curry is making sure the onions are sauteed very well. It has come out to a dark brown color. That’s the only way your goat curry will have a nice rich taste. Otherwise it’s not going to turn out the way you expected. So make sure that. Remember, do not burn it just dark brown.
6. After getting dark, add the ginger-garlic paste.
We just mix that in with the onion. Make sure that it cooks also to a brown texture
7. Add the goat meat.
8. Now we will add some red chilli powder
9. Some turmeric
10. Some salt
11. 1/2 a teaspoon of garam masala. Keep frying them.
12. Add the tomatoes.
Wait until it becomes tender. Keep blend in with all the garam masala.
13. Pour some hot water to the meat.
14. Cover it up.
The boiling take time about 15 minutes.
15. Set the flame between lower into a medium.
16. After 15 minutes , the meat is cooked well.
17. For the final look, add the garnishing.(green chili and the fresh coriander)

Now the goat curry is ready to be served. Enjoy !

Spicy Barbeque Chicken Recipe

Now i’m going to make spicy barbeque chicken
How does it sound? Sound good isnt it? Let’s go to my article and cooking!
1. You can use 2 pound of chicken breasts, and also chicken thighs, anything.
2. First we have to give them a really good shower.
I like to wash nicely until it’s not slippery.
3. Then put this chicken in a bowl.
4. I will just add some milk and marinate, and mix this.
It removes any gamey smell, but it’s optional. And keep in the refrigerator for 30 minutes.

Meanwhile i’m going to make sauce, a spicy sauce.
For 2 pounds of chicken meat, i will use : (mince these all together)
1. 6 garlic cloves. then mince them.
2. Ginger and garlic.
3. 2 leeks.

After that, add :
1. A half cup of hot pepper paste.
I like to make it really sweet, shiny and spicy. It must be really tasty.
2. One third cup of rice syrup (optional = a quarter cup sugar).
3. Two tablespoons hot pepper flakes.
4. One tablespoon of sesame oil.
5. And last thing is half teaspoon of black pepper.
6. Mix them all well.
This sauce looks like a paste, not very saucy.

After 30 minutes passed :
1. Put the chicken and then strain them.
Just squeeze out all the excess milk.
2. Add the previous sauce.
3. By using hands, mix them well until red.
We may cook from now. But if you like, we can leave it to marinate for 10 minutes.

This 2 pounds of chicken meat can be served for 4 to 6 people.
So let’s barbecue!
1. Put the meats on the barbeque grill.
2. Using brush, coat the meat surfaces with sauce paste.
3. Do it again many times as you like.
4. Because this is sticky sauce, i don’t want it to be burnt. That is why occasionally i just turned it over.
5. Now, it smells so good!
6. The chicken meats is well cooked right now.
7. How we know that it well cooked? By using a chopstick, poke inside the meat and check. If this goes through easily, and no liquid comes out, it’s well done.
Yum! Spicy, sweet and juicy!

Today you already know how to make a spicy barbeque chicken. So easy and simple, you just mix this with seasoning paste.

Chicken Fried Rice Express

Preparation time is about20 min
Baking time is approximately 10 minutes
Servings is available maximum for 6 persons.

Ingredients :
2 eggs, lightly beaten (optional)
15 ml (1 tablespoon) grilled sesame oil (optional)
1 red pepper, seeded and diced
100 g (1 cup) snow peas, trimmed and cut into three
4 green onions, chopped (separated white and green)
30 ml (2 tablespoons) of peanut oil or canola
2 garlic cloves, finely chopped
2.5 ml (1/2 tsp) of sambal oelek or more to taste
300 g (1 1/2 cups) long-grain white rice, cooked (about 1.25 liters / 5 cups cooked rice)
340 g (2 cups) cooked chicken cut into cubes
45 ml (3 tablespoons) soy sauce or to taste

Preparation and How I cook this :
– Cook eggs in sesame oil for 30-60 seconds:
1. I have my wok over medium heat
2. I am gonna add about a teaspoon of vegetable oil
3. Now I am going to scramble some eggs
The reason i like doing this separately so that the eggs and the rice do not clump together and there’s little bits of egg throughout the rice.
4. Do not forget to add a little bit of salt and pepper
Stirring or until cooked through. Reserve on a plate. (this step is optional)
– Continue to cook another part :
5. In the same wok, add snow peas and white green onions in peanut oil until tender.
6. Add garlic and sambal
7. Continue cooking for 1 minute.
8. Add rice, chicken, cooked eggs and soy sauce. Warm on high heat while stirring.
9. A little sugar, salt and pepper again, if needed
10. Sprinkle with green onions.

There you have it, chicken fried rice. Better and healthier and also less expensive than in a restaurant.

Snapper Curry Soup

The dish i’m presenting today from east african inspired coconut curry red snapper stew. Which is going to be loaded with a depth of flavors from the coconut and the curry. It’s going to be succulent and juicy.

Ingredients :
2 large fresh red snapper fish cleaned and cut to preferred sizes
1 tbsp turmeric
1/2 tbsp salt

For marinade:
1 shallot onion,
1/2 tsp freshly ground black pepper,
1 tsp fresh lime juice,
1 clove garlic,
Pinky finger size ginger,
1/2 tsp aniseed)

For stew :
3 medium red onions sliced thinly,
Thumb size ginger,
1 serrano chili,
1 habanero chili,
2 cloves garlic,
1 heaping tbsp tomato paste,
1/4 cup virgin coconut oil,
3 cups of coconut flakes blended with 400 ml of water and strained for coconut milk

This is how i cook it :
1. So here we have already cleaned the fish and cut them into our preferred size.
2. And i’ve just added some turmeric and some salt.
3. Now in this mixture i have onion (which is a shallot onion), ginger garlic, and a seed, and also some lime juice. I’ve also added my black pepper and i blended it together and incorporated it so.
4. We’re gonna let the fish marinade for 45 minutes before we fry at room temperature.
5. Now the oil is now heated.
We know that because we added some onions to it to flavor the oil and also to test the oil to see.
6. And i’ve sprinkled some flour into the oil prior to immersing my fish.
So that my fish gets crispy on the outside and stays juicy on the inside and also doesn’t stick to the bottom of my frying pot.
7. So you fry the fish until it is nice and crispy.
It takes about ten minutes for that to happen. And then you fry the next batch.
8. Now you could also bake the fish.
All you have to do is just go do the same thing instead of frying. Just add a little bit of oil to it. Make sure each fish is coated with oil.

Now i recommend though that if you’re going to bake it, you use a fish that’s a lot firmer not as delicate as fresh snapper is. Snapper is delicious but it’s also very delicate falls apart easily. So if you’re going to bake it, you just want to make sure that when you do end up immersing it or including it into your stew, that you are very gentle and careful. So that way it stays together. So there you go nice and crispy and ready. So you set it aside and we begin cooking the actual stew.

Bake the fish
Now to do that :
1. I’m going to grind some ginger, garlic. To close of that, one habanero and some serrano chiles.
I’ve added some salt to create that’s coarse surface because i am going to grind it obviously. You may use your blender that’s totally fine. I was just really feeling nostalgic today, and i just was thinking about home a lot. You know i miss cooking the way i cooked back home, or watching my mom cook so there you go. That’s why i happiest anka and that’s up early. So grind until is smooth enough and we begin taking the stew.
2. And here is some extra virgin coconut oil for that coconut flavor.
We want to be really coconut flavor forward with this too.
3. Because it is called coconut curry, so i’ve added some onions and now you see that i’ve finally sliced them and they’re all the same size.
4. Very important for them to cook evenly.
5. And i’ve included my grinded ingredients and a heaping tablespoon full of tomato paste.
Now here is some to mark = curry powder, dry rosemary, and this is actually garam masala which has coriander seeds… Cloves.
If you have other ingredients that just really elevates all of the flavors.
6. Now black pepper and turmeric with the addition of the lime juice or any natural acidic juice.
It will help to activate the anti-inflammatory properties in summary.
7. Stir it properly and then put the lid on
8. We cook this on low heat not medium not high but low.
And we covered it after we stir it and we left it for 25 minutes on low heat. And there it’s the result you get = deep caramelized the flavors guys. You don’t need a whole lot of oil, and you most definitely don’t need high heat to get carmelization.
9. Now here is our coconut milk.
For the coconut milk i purchased the dry flakes. Okay the unsweetened kind. There is the sweet and so be careful okay and pick only the sweeten time i mean the unsweetened time.
10. Now i used three cups full of the three heaping cups actually and i added 400 milliliters of water to it and i blended it till i could get it as smooth as possible, and passed it through my strainer and there we go= we have coconut milk.
You could also get the kind that will be totally fine.
11. And now we’ll crank the heat up to medium heat and we let it simmer down gently after we add our fish.
And we just let it simmer down until the fish is able to absorb all them. It has a hint of sweetness with that balance of savoriness this is a beautiful dish you have to try the recipe to know.

This dish over some coconut rice if you want to carry on with that coconut theme. Ah it was delicious. Okay try the recipe thank you all so much for attentions and as always have fun or make it a great day and have fun especially in that kitchen.

Black Forest Cake

I really love this dish. It’s so much fun to build and it is so memorable. It’s gonna have your guests talking about it for weeks.

You’ll need fresh cherries, select eggs, thickened cream, select dark cooking chocolate, and select butter. Find below for the recipe and full list of ingredients.
Here are the ingredients :
400g select unsalted butter, softened
1 1/2 cups homebrand caster sugar
6 select eggs
2 teaspoons vanilla extract
3⅓ cups macro organic self-raising flour
⅔ cup macro organic plain flour
1 1/2 cups homebrand cocoa powder
1 teaspoon bicarbonate of soda
1 cup buttermilk
⅔ cup milk
⅓ cup cherry brandy
600ml thickened cream, whipped
600g fresh cherries, pitted and halved
200g select dark cooking chocolate, melted

The base to this black forest cake is creaming your butter in your sugar.
1. I’m just chopping the butter into large dice.
This will make it creamy zero with the sugar, one and a half cups, and we’re using castor sugar today.
2. And now beat it until it’s beautiful and pale and creamy.
3. Add your eggs one at a time.
I used a total of 6 eggs in this recipe.
4. Add 2 teaspoons of vanilla
5. And this mixture is ready for the dry ingredients now.
You always want to set your dry ingredients because again that’s gonna give you a gorgeous light fluffy end result.
6. I’m using 3 and 1/3 cups of self-raising flour in this recipe.
7. And 2/3 of a cup of plain flour.
8. And you use self-raising flour.
It give you that beautiful rise of your cake and the plain flour as a density. So that the cakes easier to cut.
9. To finish add one and a half cups of cocoa powder and milk.
10. Gently mix and place into two baking trays.
11. Pre-heat your oven at 180 degrees and place the mixture in for 40 to 45 minutes.

With the cakes in the oven i’m getting on to all of our filling for this gorgeous cake :
1. I’ve got beautiful cherries which are just bursting with flavor at the moment. Now i’m cheating a little bit which is absolutely fine. This is a cherry pitter. If you don’t have one of these little cherry pitter, it’s not a problem. You just use a paring knife.
“The best cherry is a glossy and plug with a bright green stem and that’s a sure sign of freshness. This one’s perfect. Just leave the stems on to keep them nice and fresh and store them in a plastic or a paper bag in the fridge”.
2. I’ve melted some chocolate.
I’m gonna pour it onto my marble slab and show you how to make some beautiful chocolate shavings. The important things to remember are a very clean dry large sharp knife, and holding it at a 45 degree angle to the chocolate. Then it is just a matter of= bringing it towards you, then you’re gonna get these gorgeous curls. Beautiful.

Now it’s time to start the assembling:
1. Carefully cut each cake into three= one and a half centimeter layers.
2. Then add a generous drizzle of raspberry cordial and some soft peaking whipped cream.
Make sure to leave a border as the cream will spread.
3. Sprinkle a handful of cherries and repeat the process for each layer.

And now the last layer. To finish this gorgeous cake off :
4. Its gonna dot my cherries around. I want to take a little bit more care with this layer (in our presentation layer). This cake is ready for the chocolate shavings on top,
5. And the very last thing i’m gonna do is just dot some gorgeous fresh cherries in with the chocolate.

The perfect finish to an alfresco christmas.

This Is Mung Bean Porridge

What are the ingredients!
We have :
300 grams of green beans
200 grams of brown sugar
100 grams of sugar
800 ml of air
100 ml of coconut milk
2 pieces of pandan leaves
2 thumbs of ginger
2 thumbs of cinnamon
Pinch salt

What are we doing first ? =

1. We’ll boil the mung beans with water.
We put in the mung beans then we turn on the stove. We will not boil the water first.
2. We will slice the brown sugar so it will be easier to melt later.
3. We put in the pandan leaves.
Tie the leaves.
4. And 100 grams of sugar.
You can decide the level of sweetness.
5. Put all of them in a boiling pan.
And we will wait until they are melt and the mung beans soften. Put up the lid.
6. We will wait until it is boiled and the mung beans turn soft(before we can add the coconut milk).
If you think you need more water, feel free to add some more, it’s fine.
7. Dont forget to add ginger and cinnamon.
8. We only have to wait until the beans soften, and then we add coconut milk.
The symptoms that the mixture well cooked are the water has reduced, and it has also begun to thicken, and also the beans have turned soften.
9. Let’s add coconut milk.
10. We add a pinch of salt.
11. Now, we have to wait a bit more so the coconut milk is cooked, and absorbed into the mung beans. We will leave it for another 5 minutes.
12. The coconut milk has thicken and also it has reduced a bit.
But if you want the beans to be really soft, you can cook it a little bit longer.

Happy enjoy your mung bean porridge!

Note =
-You have to soak the beans in water until it is soft (6-8 hours).
-Do not add the coconut milk early!
-Add the coconut milk after the beans turn soft (you can see the shells have broken)

Stir-Fry Vegetable Vermicelli

I got ingredients:
1/3 cup of shredded carrot
1/3 cup of chopped green onion
1/3 cup of shredded celery
1/4 cup of bamboo shoot
1/2 cup of bean sprout
1/3 cup of slice mushroom
1 1/2 cup of vermicelli
2 tsp of vegetable cooking oil
1 tsp of minced ginger and
1 tsp of minced garlic
1/2 tsp of sherry cooking wine
1 tsp of sambal hot sauce
1 tsp of yellow curry powder
1/2 tsp of turmeric powder
A pinch of salt and black pepper to taste
1-2 oz of water
Drizzle sesame oil

Now these is the cooking step :
1. Note for vermicelli. You just soak into like a hot water from the tap. Tap hot water for 15-20 minutes until soften. Now we’re going to cook.
2. I heat my walk to high heat.
3. Add some cooking oil
4. Add some ginger garlic
5. Stir fry for a few seconds until aromatic.
Smells so good right now.
6. And you can add pretty much any kind of vegetable that you got.
Mushroom will be good, asparagus, everything is good.
7. We’re going to stir-fry the vegetable for a couple minutes
8. I would like to add little wine (sherry cooking wine)
9. And we’re going to add into vermicelli.
10. Stir and fry until pretty dry.
11. Get some hot sambal sauce.
12. Some yellow curry powder.
13. I got some tumeric
14. Black pepper
15. Now we just give them a quick stir.
If you think your vermicelli is dry, you can add a little bit clean water.
16. I’m going to try one mixtures hot enough.
now we’re just going to make sure that you mix everything it until the noodles hot. This won’t take long to stir-fries.
17. Add some bean sprout.
18. If you like to add some sesame oil
Very simple easy, isnt it?

Other Simple Donut To Made again

Today we are preparing donuts.

For this recipe you will need following ingredients:
400 milliliters of milk
50 milliliters of sunflower oil
40 grams of fresh yeast
1 tablespoon of sugar
Pinch of salt
2 eggs and
Around 700 grams of flour (+100 grams)

How we make ? Here are :
1. In hot milk, we will crumble yeast.
2. Add sugar, and stir
3. We will add 350 grams of flour
Stir again
4. Then we will add oil, salt, and eggs.
We will stir again.
5. Then we will add the rest of the flour.
This dough is thick and sticky. Because of that, we will add a bit more flour around 50 grams.
6. Dough is done. Now we will sprinkle dough with a bit of flour, and leave it to rest until the dough is doubled.
7. Dough already raised now.
8. Sprinkle your table with flour and place the dough.
9. Do a bit of kneading
10. Now we will stretch the dough to about one centimeter of thickness by using the rolling pen.
11. I have sprinkled the table with flour so that i can place donuts on them.
12. I will make donut rings by using the plastic cup.
13. There are leftovers .
We’ll need these leftovers to make the donut rings again.
14. Donuts that are already done will cover with kitchen cloth
Leave them to rest for about 20 minutes. 15. Then we will fry them in a pot.
in a pot, we have added a lot of oil that is heated on some middle temperature. Some stove has a range of temperature only from 1 to 3. So i heated the oil on 2.
16. Now we will drop donuts in pot and fry them. Side of a donut that was lying on a table will now be on the top. Close the pot with a lid.
17. Bottom side is fried. Now we will turn them over.
Just this time we won’t close the pot.
18. Both side are done now.
Take them out of the pot and put them on a paper, so the paper can absorb as much oil as possible. To get such a nice round shape of a donut it’s important that oil is not overheated and to cover them with a lid like it was explained before.
19. Donuts are done now.
You can see how nice and hollow they are.
20. Sprinkle down with a powdered sugar.
21. Enjoy.

Paleo Delicious Donuts

Hey everyone and welcome back to my blog. In today’s article, we’re making some paleo delicious donuts.

Ingredients are:
1 cup almond flour
3 tbsp maple syrup
2 eggs
1/4 tsp baking soda
300F for 10-15 minutes

For Paleo chocolate:
1/4 cup coconut oil
1/4 cup raw cacao

For Cinnamon Sugar:
2 tbsp coconut sugar
1/2 tsp cinnamon

How I cook it ?
1. So i’m starting off with almond flour (you could substitute this for oat flour or brown rice flour).
2. And then i’m adding in two eggs.
i haven’t tested this with flax eggs but if you use flax eggs, if it good works and it’s good, let me know down below. So i can tell everybody else.
3. I’m using three tablespoons of maple syrup.
I love maple syrup because it’s a natural sweetener. You can also use honey in this, but i really like the texture and the flavor of the maple.
4. Then i’m adding in a quarter teaspoon of baking soda.
This basically just helps them rise and get fluffy like donuts are. Of course i’m using my spatula.
5. So we’re mixing that up until it’s fully combined and it doesn’t take long at all.
The batter is thick though, so i will warn you on that. If it’s thick don’t worry because it’s supposed to be.
6. I’m spraying a doughnut pan.
They’re super cheap(doughnut pan). You can probably even find them at like a homesense or like home goods.
7. I’m putting in about a third of a cup into the donut pan until it basically fills it.
I like them to kind of overflow a little bit when they cooked. So that you get like big nice sized donut. So if you want to make more, you can double or triple the recipe.
8. I bake those at 300 Fahrenheit degrees for 10 minutes
9. Then i’m melting to some coconut oil and putting some coconut sugar and cinnamon on a plate.
I like coconut sugar because it’s a lower glycemic sugar and it’s an unrefined one. And then cinnamon also helps balance your blood sugar so the two kind of work in tandem low GI imbalances your blood sugar.
10. i’m sprinkling nuts.
We’re going brushing a little bit of coconut oil on the top of the doughnut just so that it gets a bit sticky, so that when we dip it in the coconut sugar and cinnamon mixture it kind of sticks a bit. So delicious it is. I only did the top i didn’t do the bottom with this and i thought that was like enough but you can do both sides if you like.
11. And then i’m just taking a little bit of coconut oil and making like a paleo chocolate glaze with some cacao powder.
Cacao is great because it hasn’t been processed and it’s raw. So it’s got all the antioxidants and benefits of cacao. And that’s what’s gonna make, chocolate glaze. So it’s super easy it’s just two simple ingredients and you stir that together.
12. And then i’m going to be dipping in the doughnut in it to the glaze.
Just swirling it around a bit until it gets fully coated and then you just take it.
13. Now you lay it on your sheet.
Now you need to wait for this one to dry a bit, because the chocolate is kind of melted. So you have to wait about ten minutes for the chocolate to kind of solidify on the top. Otherwise you will get chocolate all over your hands. But just continue doing that to as many as you want. You can do as i did, half and half. I did have chocolate glaze and then have cinnamon sugar. You can do all of them one way or in the other way. It doesn’t matter whichever one you like.
But they turned out so good and they are so easy to make. They freeze well and they make the perfect breakfast or snack. So once you’re done at your donuts it will be delicious. They can be stored in the fridge for a couple days or you can even freeze them and then to take them out whenever you want.. They’re so moist so delicious and you can mix up whatever you want on the top. I think the chocolate is definitely my favorite though.
Okay guys i hope you enjoyed this article. If you did it don’t forget to give it a comment down below. And i will see you guys in my next article. Bye guys

How To Make Apple Pie

Although apple pie is a simple dessert, it has stumped many experienced cooks in its time. The simplicity of this dish makes every ingredient stand out, which means the balance of flavors has to be just right. Fortunately for you, we have come across a tried-and-true recipe that can show you how to make apple pie like your grandmother used to. If she made great apple pies that is. The secret to its yummy goodness, it’s mostly apple, not crust. To get started with a deep dish of your own apple pie, just follow these directions:

Ingredients :
Few apple
2 cup flour
5 tbsp cornstarch
1 1/2 cup granulated sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground dry ginger
1/4 tsp ground cloves
1/4 tsp spice
1/4 cup cold water
1/6 cup cold vegetable shortening
1 pinch of salt
1/3 cup cold butter

Process :
1. The important thing about apple pie is well apples. You want to mainly go with sweet tart varieties like mcintosh, Cameo, Cox Pippin,stamen Winesap or Fuji. If you cannot find these, munching apples like Honey Crisp or Red Delicious should also work great. The key is to use apple varieties that are firm,aromatic, and flavorful, and to avoid softer varieties. For example Gala or Golden Delicious apples you will need about 20 medium sized apples to make a deep dish pie 9 inches across

2. Aside from the apples you will need 1/2 cup of all-purpose flour, 5 tablespoons of cornstarch and 1 cup of granulated sugar. But what really gives this recipe its unique taste is the spices. A tablespoon of cinnamon, 1/2 teaspoon of nutmeg, and a quarter teaspoon each of ground dry ginger, ground cloves and all spice.

3. Make the pie crust with one and a half cups of all-purpose flour. 2 tablespoons of sugar, 1/3 cup of cold butter, 1/4 cup of cold water, 1/6 cup of cold vegetable shortening, and a pinch of salt. Note that the oil-based ingredients have to be cold so that you end up with a flaky crust. Just mix the flour,sugar, butter, salt and shortening until the flour is moistened. Don’t mind the lumps. Sprinkle cold water on it a little at a time to achieve the consistency of dough. Roll it out to 1/8 inch thickness. Making sure that the edges extend a couple of inches beyond the 9-inch pie plate. Press it into the pie plate and fix up any tears. Finish off the ragged ends into a neat fluted edge.

4. Wash, peel, core, and slice the apples into wedges that are about 1/2 to 1/4 inch thick. Make sure to get rid of stems, seeds, brown spots, bruises and mealy looking areas. Set aside.

5. In a small dry bowl, combine the flour, sugar, cornstarch and spices. Mix them well.

6. Generously sprinkle the bottom of the pie crust with the spiced sugar mixture. Lay a tight layer of apple slices on top. Making sure to minimize any air space. Pack with more layers of spiced sugar and apples, until the top rises to about one and a half inches above the top of the pie plate. You need to pile them on because apples cook down a lot, and you don’t want to end up with an under filled pie. Finish off by generously sprinkling the rest of the spiced sugar on top.

7. Bake at 425 degrees Fahrenheit for about 10 minutes. Then at 375 degrees Fahrenheit for 45 to 60 minutes. The pie is done when a blunt knife stuck in the middle of the Apple layer goes through without difficulty. Showing that the apple slices have gone soft. Take it out of the oven and let it cool on a rack. Apple pies are best served just a little warm with some whipped cream or vanilla ice cream on top. Follow this recipe to the letter. We promise that when you taste the pie you won’t believe that learning how to make apple pie can be this simple

How To Make Caramel Cake

Ingredients :
Ingredients for salted butter caramel:
160 grams of powdered sugar
20 centilitres of whole liquid cream
5 grams of fine salt
60 grams of half-salted butter

Ingredients for the dough:
1 jar of plain yoghurt
3 eggs
2 jars of sugar
1/2 pot of oil
3 pots of flour
6 grams of baking powder
1 C. liquid vanilla

Decorated with : salt tart caramel chips

Preparation for the caramel:
1. In a very small saucepan, melt 160g sugar over medium / low heat.
You have to get an amber caramel, but not too dark.
2. Meanwhile heat 20cl of whole cream.
3. Then add the cream from the heat, little by little, stirring constantly!
If you do this (really little by little) the sugar will not massage. If you still end up with a giant carambar stuck to your spoon, NO PANIC! Put the pan back on the heat and stir: the caramel always melts. The goal is to get a smooth caramel.
4. Remove from heat and add 60g half salted butter and 5g salt.
Mix it well and then pour the caramel into a cold container.

Preparation for the dough:
1. Mix three eggs well with a jar of yoghurt.
2. Add a half-cup of oil.
3. Then 2 jars of sugar.
4. Mix well and then add 3 pots of flour and add 6 g yeast.
5. Stir again, add the caramel and liquid vanilla
6. Pour the dough into a mold (greased if it is a metal mold).
7. Bake 40 minutes at 150 ° by placing the mold directly on the oven rack:
8. The cooking time will depend on the size of the mold and your oven, watch with a sharp point of a knife, which must come out dry.
9. With this amount, you can either make in a savarin mold and muffins if you have some dough left, or in a cake mold.
10. Unmould, turn the cake over and let it cool on a rack.

Sweet Chili Shrimp Recipe

Today i’ll be making some sweet chili shrimp so let’s get started.

Ingredients :
¼ oz shrimp
sweet chilli sauce
few black and white sesame seeds
1 tbsp Butter
2 garlic
Few Cayenne
1 ground ginger stick
chili oil
salt (to taste)

Alright so this is just a quarter pound of shrimp I’m not making a lot I’m just making some lunch for my best friend today. so this is the sweet chilli sauce that i’ll be using. so this recipe is basically semi-homemade. I have my black and white sesame seeds right there. I have some butter, scallions, and garlic.

Move on to the cooking process:
1. And now we’re just going to season up the shrimp, and that’s it.
Okay so as usual you can season your shrimp however you prefer, but for this recipe I’m going to use some black pepper and as a matter of fact you probably suggest your salt and pepper here, because of the sauce.
2. I’m going to go in here with some Cayenne, not too much you know they’re spicy.
3. Then I’m going to go with some ground ginger stick with the theme. Physicist semi-homemade I do want to put my own touch on to this so this one uses own spices.
4. I’m also going to go in here with some chili oil just a little bit of that, and some salt.
I’m using kosher salt, mix this up and allow it to marinate five minutes.
5. Alright guys I have my garlic going for about five minutes in some butter.
6. Now to my garlic I’m going to add my shrimp.
Down in here and you’re going to cook your shrimp for no more than two minutes, and then we’re going to add the sauce.
7. Okay guys so I’m adding myself down in here, we mix it cook, and allow it to cook another 1 minute.
8. And then we’re going to sprinkle in our sesame seeds and our scallion.
Don’t overcook your shrimp. Okay guys the star you look amazing already.
9. And now you’re going to add your scallions darling here, and some of your sesame seeds.
All right guys so this is it, at the end when I plate it up. I am going to add more sesame seeds for that top, but as you imagine, it looks super delicious.

I just started off with some steamed rice and add some more sesame seeds for that crunch and some scallions. I hope you guys enjoyed the semi-homemade shrimp recipe

Fried fish specialized with lemongrass

Usually in the territory of South East Asia, many food is fried and what makes the taste buds bloom is their seasoning. Let yourself be tempted by this Vietnamese recipe of fried fish with lemongrass and chili pepper. It is a classic of Vietnamese cuisine. This lemongrass-chilli mix enhances fish and seafood perfectly. Commonly it is eaten by the family, as a daily dish because it’s quick to cook. Crispy to perfection, it is also an be served with white rice. Change of scenery guaranteed!

The good advantages of this recipe are = this tasty dish, easy and quick to prepare. Seriously

Quantity: available for 2 people
Preparation time: about 15 minutes
Cooking time: about 10-15 minutes

Important utensils
1 non-stick frying pan
1 knife + 1 board
absorbent paper
1 plate
food film
1 teaspoon

The main Ingredients
350-400 g of fish (here 2 pout)
2 sticks of lemongrass (~ 20 g)
1 red pepper (optional)
1/2 cc of salt

1. Clean the fish. Absorb excess water with paper towels. It is possible to replace the pout with other fish such as sea bream, hake or hake.
2. Cut the two faces of the fish. Place them on a plate.
3. Finely chop lemongrass and chilli together.
4. Salt and brush the fish with lemongrass and chilli. Filmer and marinate the fish in the fridge for about 1 (one) hour.
5. In a skillet, heat 2-3 tablespoons of vegetable oil. Fry the fish on each side for 5-7 min while monitoring the color .

Now It is ready. You can serve the fried fish with lemongrass and warm rice.

Traditionally, fish is fried in a wok oil bath. But this cooking in the pan is just as good and especially less oily.

Potato Croquette Recipe

Here is our recipes for one of the most phenomenal dishes we can think of: potato croquettes! Or crocchette di patate (as we call them in italy). And let’s be honest, if they taste half as amazing as they sound, we are in for a treat!
These beautiful potato nuggets are generally fried, but as you have probably already figured out, we are going to avoid oil here to obtain our fat-free and utterly delicious version. However, rest assured that this recipe is going to taste as good as the regular one. Not to mention that it will also be a lot healthier. If you are to begin, you can find the ingredient list below :

Ingredients [ ounces / grams ]

For the croquettes:
14 oz potatoes, cooked
1 smallshallot
1 garlic clove
1 pinchblack pepper
1 pinchground nutmeg
2 tbsp nutritional yeast
1 tbsp chives
salt (to taste)

For the coating:
3 tbsp breadcrumbs
¼ tsp mild chili
¼ tsp smoked paprika

To begin with, finely dice the shallot and the garlic. If for some reason you don’t like these two ingredients, don’t worry. Everyone has different tastes, so we think it’s very important that we give you options. You can easily substitute these two ingredients with any other vegetable you like. Some options are pepper, chilli, courgette, carrot and even peas work perfectly. The only important thing is to dice the veggies very finely or they will compromise the final dish. You can also leave out the extra veggies if you wish! Afterall this is a recipe for potato croquettes, not for mixed vegetable ones, right?

Now finely chop the chives and let’s move on to the cooking process:

1. Take a small pan, add in some water and bring it to a boil.
2. Tip in the diced vegetables and cook them until they are soft. and the water is completely evaporated.
3. Place the cooked potatoes into a bowl and mash them thoroughly with a fork.
4. In this instance, there is no need to use a potato ricer or any other fancy equipment.
5. However if you feel creative, you could try to mash the potatoes with your powerful bare hands.
6. Once the potatoes are thoroughly mashed, add the nutmeg, the nutritional yeast, the chives and the pepper.
7. Stir the ingredients well with a fork to properly combine them.
8. Once finished, tip in the cooked onions and stir again to complete the mixture for the croquette.
9. Now, we couldn’t simply coat the croquettes with some boring breadcrumbs, could we?
10. Mix the breadcrumb with your favourite spices and we are ready to roll. quite literally. We used chilli powder and smoked paprika here.

Before moving on, you might want to preheat the oven to 220° C which is about 430° F. Or you might not. Depends on whether or not, you want to actually enjoy this particular preparation. Your choice!

From here the process is pretty straight forward:

1. Simply mould a piece of the potato mixture into your preferred shape.
2. Coat it in breadcrumbs and place it onto an oven tray ready to be baked.
3. Repeat the process until the hands hurt or the batter is finished, whichever occurs first.
4. There is really no perfect shape for the croquettes.
5. We like them in their traditional cylindrical shape, but others shape work too, being them round or flat.
6. However, it is important to make them all of equal size and thickness, to allow for even cooking and browning.
7. Now place the tray in the preheated oven and bake the croquettes for 20 minutes.

Making sure to rotate the tray half way through the cooking time to allow for even browning. At the end of the cooking process, you will end up with these, Which are the crunchiest and most delicious fat-free croquettes we have ever tried. I mean, do i really need to say anything to convince you that this is an incredibly delicious dish? I’m sure you are getting a pretty good idea about how delicious these croquettes are, simply by imagine it

Asian Fried Fish, How Delicious is it

Hello guys, good day for you.
Now I will present you a tips how to make a delicious fried fish. The fish which I choose to fry are the freshwater fish, because they are usually available in the market, and still alive. I chose fish that are still alive because after being fried, it tastes more delicious, sweet and savory taste mixed together. That’s why i suggest you to buy the fresh one.

Now we will discuss the main topic directly.
Making spices
Spices ingredients are :
1) Coriander or Cilantro
2) Salt
3) Garlic
4) Turmeric
5) Red onion

How to make spices
The essence of making this spices is only one= That is to produce a smooth mixture. How? There are 2 ways:
1) Modern ways.
Use a blender machine. easy to use, just put all the ingredients into a blender container and let the machine work for us. The disadvantage of this machine = the amount of material must be many, if only a few, the blending result is rough.
2) Traditional ways.
Using stone bowls (mortar) and stone pounders. In my hometown, this tool is known as “cobek”. The advantage of this tool is able to pound a few spices ingredients. The disadvantage=make us tired

The next step :
Before we move to the next step, i need you to know these :
Main ingredients =
1) One adult Fresh fish
Adult fish are chosen because of it’s thick meat
2) and Lime.
Lime is useful for removing fishy scents.

Now, here is the next step:
Combining the fish and spices.
1) Prepare fresh fish
2) Clean the fish from its dirt
3) Make two slices on each side of the fish body
4) Lime is split into 2 parts. Then each one is poured evenly to the body of the fish.
5) Spread the spices all over the body of the fish including in the slices. The aim is so that the spices can soak into the fish’s body.

Fry the fish
1) Prepare a frying pan, put it on the stove. Turn on the stove with a small flame.
2) Pour a lot of vegetable oil into the pan. The amount is estimated so that the fish can sink into it.
3) Wait and make sure that the oil is well hot.
4) Put the fish into hot oil
5) After being fried for 5 minutes, turn the fish’s body to the other side so it doesn’t burn
6) Continue frying for 5 or 10 minutes
7) Once fried, cook and drain

Serving the fried fish
1) Prepare a wide plate
2) Put the fried fish on the plate
3) Add some fresh vegetables next to the fish, such as cucumber slices, salads, and cabbage
4) You can also add sambal beside the fish
5) Serve it while hot along with warm rice

Happy enjoy your lunch

Meatballs isThe Most Favorites Varian of Beef

Hi you guys, how are you doing today, are you still enjoying your life? I hope so. This time I will spoil your life more by presenting a very special recipe, I deliberately choose it only for you. That is a food recipe that has become an all-time trend = meatballs. Not just any an ordinary meatballs, but thisi is unique because they can be created according to our respective tastes.

What is the special about this meatball menu? isn’t the meatball variant are very easy to buy at the supermarket? If what you mean is the ordinary meatballs, it’s true, the place to buy it is in the supermarket. But this one is extraordinary, not amazingly large, nor extraordinary, but this meatball is amazing. More delicious, savory, full of taste and LOVE. And the most important thing is = you make it by yourself.

Did you know, before I successfully made these meatballs, I failed so many times. And finally the failure was worth it, I had succeeded in making delicious meatballs by my self. And I want to share it with all of you, FREE. I’m sure you can’t wait to find out about my meatball secret recipe right? Okay, get ready to cek it out, right now.

Meatball Ingredients:
> 300 gram of fresh beef,
> a few teaspoons of salt,
> 2 finely chopped garlic cloves
> enough pepper powder,
> 1-2 tablespoons of starch,
> 1 egg white.

Steps to make meatballs are :

How to choose the best beef
Choose beef which is still fresh, even those the bleeding one. To produce good meatballs, you should choose fresh beef. The fresher is the better, because fresh beef will produce meatballs that have good quality. Beef that has no veins and a little fat will produce the best quality meatballs. Just for your information, you can also use thigh meat or rib meat.

Making the meatball mixture
Chops or grind the meat until smooth, mix with salt and other spices, then stir them. Knead this mixture with ice water( the weight of ice water is 15% of meat weight). Keep doing this until the mixture is soft and can be rolled (about 30 minutes). Then add the garlic and pepper. After the mixture is completely mixed, add the flour and egg white, keep stirring until mixed, smooth and elastic. To make the mixture more binding, we can add starch little by little( maximum 20% of meat weight).
You can create unique flavors by mixing or adding other ingredients into the meatball mixture to get another texture or taste. For example, mix chicken with shrimp or chopped mushrooms. Examples of other ingredients are = cheese biscuits or other salted biscuits, noodles, tofu, spring onions, onions, etc.

Forming those mixture into shapes
Forming those mixture into spheres shape by using 2 tablespoons. You can create any meatball shape as you like. Then put them one by one into a boiled pan that has been filled with boiling water. Boil them in boiling water. The Boiling usually lasts 10-15 minutes. The characteristics of cooked meatballs= Meatball balls will float on the surface of boiling water. After being removed, drain and cool them at room temperature.

Asian Crispy Fried Chicken

The recipe for making fried chicken is one of the favorites of most people, including me. Why is that? Because the making is easy and fast. If so, why can the results of each person’s cooking, taste different? The answer is easy= because of the simple things that they missed. These simple things are spices and the order of how to cook them.

If you want to try my fried chicken recipe, and agree to do the order of how to cook it properly, then the results will be perfect. Are you ready? Okay, let’s look at my writing slowly.

The first thing we should do is prepare cooking utensils and the main ingredients of the fried chicken recipe.

Cooking Equipment=
> Tablespoons and teaspoons
> Blender machine to make spices. (Spice is a natural flavor made from a mixture of various natural herbs such as onions, candlenuts, chili, salt, and others).
> A Drinking water glass, to measure the volume of water to be poured into the pan.
> Basin, which is a container about 30 cm in diameter and 15 cm high. This container is used to place chicken meat after being washed.
> long-stemmed stirrer or kind of spatula, to stir the mixture.
> Boiled pot.
> Frying pan.
> Trays or wide plates.

Main ingredients =
> 1 chicken
> 1 liter of coconut milk
> 2 bay leaves
> 2 stalks of lemongrass plants

Spice ingredients =
> 6 garlic cloves
> 5 shallots
> 4 pecan nuts
> half a tablespoon of coriander
> 2 turmeric
> half a tablespoon of salt
> 1 teaspoon of chicken broth
> 1 teaspoon of sugar

ingredients for making crispy batter =
> 350 ml of chicken boiled water
> 3 to 4 tablespoons of rice flour.

Ingredients for making sambal =
> 5 shallots
> 5 red chili
> 3 cayenne pepper
> 1 teaspoon of shrimp paste
> 1 tomato
> 1 piece of brown sugar, about 150 grams.
> enough salt.

The most important part has been passed. Now is the most fun part of the steps to cook fried chicken.
I hope you listen carefully.

How to make fried chicken
1. Prepare spices. This method is very easy = by mixing all the ingredients and then mashing them smoothly. Use a blender to make it easier and faster. If you want to use a manual mash tool is better.
2. Boil the chicken first. The aim is that the meat is already cooked before being fried, so the frying time will be short. Without boiling, frying will takes a long time and the outer surface of Chicken meat will be charred.

How to boil
Wash the chicken until clean, boil the coconut milk into the boiled pot. Add chicken and fine spices into it. Cooked with low heat.

Make crispy batter
After the chicken is cooked, remove and drain. Put about 350 ml of the chicken boiled water, then poured into a basin while sprinkled with rice flour, stir until blended.

After that, enter the chicken meat one by one into the mixture, then stir it slowly so that the meat is perfectly covered by the mixture.

Fry the chicken
Prepare a frying pan, turn on the stove with a medium flame. Cooking oil is then poured into a frying pan (the oil volume is enough to make the chicken sink in it). When cooking oil is perfectly hot, put the chicken meat one by one, wait until well cooked ( the color turns to golden yellow). Don’t forget to turn it over, so that it doesn’t burn. After you feel cooked enough, then remove and drain them.

Make the sambal
Mix all sambal ingredients using a blender machine. Be careful while add the sugar and salt, their combination is the most important.

Thus the previous is the correct way to make delicious fried crispy chicken. Make sure you practice it correctly. If there are obstacles in the process, you can send me a comments. Thank you so much.

CapCay Soup

This is one of my family’s favorite soup, especially when raining. Very yummi, delicious, and ofcourse good for health. You know, this delicious food is easy to made even for me as a father of my single son and as a husband of a beautiful wife. I am not kidding, this soup is definitely easy to be made. Are you curious to know how ? You can find it out at the end of this article. Then, is it true that it’s good for health, how? The answer is vegetable. Carrot, garlic, bombay onion, Sesame oil, Cauliflower , are the main ingredients of this receipe. Even for the cooking spices, they are only consist of salt, sugar, and pepper.

In my place where i come from, Indonesia, this food can be enjoyed by everyone because it can be found easily in cafe and roadside stalls. Although sell the same name (capcay soup), each of them is offering various taste and delicious ingredients inside. And what i am going to write in this article is one of them. So i can guarantee that it must be delicious and yummi.

Ingredients =
> 4 garlic clove
> 1 Bombay onion
> 1.5 tablespoon of sesame oil
> 4 tablespoon of cooking oil
> 2 carrots, cut into slices as we want
> 0.5 kg of Cauliflower, cut into pieces
> 1 bundle of mustard greens (1 bundle= about 7 or 8 leafes)
> 250 gram of chicken’s liver
> 250 gram of meat balls
> Enough of Sugar
> Enough of Salt
> Enough of Pepper

– Boil chicken liver until tender.
– Boil carrots and cauliflower until they are almost cooked.
– Blend the garlic, salt and pepper, mix them.
– Prepare the frying pan on the stove.
– Pour a few cooking oil into a frying pan.
– Saute the bombay onion until it smells delicious.
– Pour the mashed spices.
– Add sesame oil, stir-fry until delicious fragrant.
– Add the cauliflower and carrots.
– Pour enough water.
– Add the chicken’s liver and meatball.
– Wait until the spices are fully absorbed.
– Remember to add sugar and salt as your own desires.
– Finally, add the mustard greens a few moments before the frying pan has been lifted from the stove.
– Serve this capcay soup together with warm rice.

Congratulation, now you already have the easiest recipe for making healthy vegetable foods with Indonesian flavors. capcay soup that is healthy, delicious, has high nutrition, and easily made by anyone including men.
Thank you very much for reading my article, hope you enjoy your cooking. See you in the next article, bye bye.