EuroAsia Trends and Taste: LUNCH/DINNER RECIPE

Showing posts with label LUNCH/DINNER RECIPE. Show all posts

Sunday, February 24, 2019

STIR FRY SPINACH WITH ANCHOVY & TEMPEH

Sunday, February 24, 2019

Hello everyone,

I'm sure everyone knows about tempeh. As tempeh lately very popular worldwide as vegetable or snack that originally come from my country Indonesia. We have so many recipes for this kind of tempeh. And in my home country, we can cook a vegetable or make some fry as a snack. But for this post, I would like to share it with you the tempeh recipe that mixed with spinach and anchovy.

Here we go for the recipe;

RECIPE:

. 1/2 pack tempeh(cut into a small piece like an ice cube)

. 100-200grm anchovy

. 1 pack spinach, 250grm

(wash with warm water and put in a bowl)

. 1 garlic (remove the skin and hacked)

. 2 shallot (remove the skin and cut into thin slice)

. 5 chilis (wash it and cut into a small slice or ignore it if you may don't like spicy)

. 1 bar stink bean(ignore it if you may don't like)

2esp vegetable oil

. 1 pinch of salt

. 1 pinch of white pepper

. 1esp knorr

. 100ml water

PREPARING:

1. Prepare a wok or pan with hot oil. Fry the tempeh that already finished cut into the hot oil.

Fry the tempeh until getting brown and crispy then put them on a plate or bowl.

2. Now let fry the garlic at first and follow by the shallot and chillis. Then follow by the anchovy and mixing them together until the anchovy getting brown and tender. If you use the stink bean, you can now pour it together with the anchovy, when not then ignore it.

3. Now it's time to put the spinach into the wok and mixing them together with all ingredients and doesn't wait too long as spinach is very quick getting so soft, pour the water and follow directions with salt, pepper, Knorr and you can try to taste it. You can add some more salt or other things, if you may need it. I love that the consistent from the spinach still look so green and crunchy. So, I would say max. time is about 4-5 mnt cooked and with less a flame.

4. For the last process, pour the fried tempeh into the wok and mixing together with the spinach or you can just pour them as a topping, that you don't lose the crispy taste. Voilaa...now the food is ready and you can serve this food with hot white steam rice. Guten Appetit....!!!

Here is how I served my food with hot white steam rice. Nom...nom....!!!

Thanks so much again for reading my blog. Wish you all have a fantastic new week ahead.

With Love xo,

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Thursday, May 31, 2018

Indian Chicken Biryani Rice Recipe

Thursday, May 31, 2018

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Hello everyone,

on my today's post, I have another recipe for rice. As rice also in my country is the main dishes for a prepare meal everyday, and I think in some country too. And nowadays, there are in some European or maybe world wide, love this tipical rice recipe. But this recipe that I prepared is an Indian Chicken Biryani Rice Recipe. It has a bit similarity with my Indonesian "Nasi Goreng" or Indonesian fried rice. If you may ever travel to visit Indonesia, I'm sure you know what I means. For sure, I'll share it soon my Indonesian nasi goreng recipe on my blog. So, please stay tune. But here at first Indian chicken biryani rice recipe. Here we go;

Ingredients for 4 persons:

1 sachet seasoning paste for Indian Biryani Rice indicative
250g fillet, chicken meat into bite-size pieces
2 tablespoons melted butter or yogurt or 3 tablespoons vegetable oil
220 g uncooked rice or Basmati Rice
220 ml of water
1/4 teaspoon turmeric powder(Optional)
85 g raisins and nuts or mint leaves
3 bars of large chili

Preparing:

1. Marinated chicken meat with the yogurt. Prepare the butter, yogurt or vegetable oil in the pan and turn on the flame for middle hot. Pour the chicken meat on the pan with the hot oil/butter, and let them fry about 1 minute long. Let separate them to the side.

2. Prepare the basmati rice with the water and turmeric powder in the pot. Let mix them from time to time and cook them.

3. Pour the chicken meat and following by the seasoning paste on the rice pot together. Stir and mixing together and let cook about 15 minute and don't forget to close it with the pot top. Will make the aroma and cooking process faster and more aromatic. For the next process, let cook continue about 10 minute and stir them and pour the raisin and nuts into the pot. Stir it together and prepare a big bowl for serving the rice.

4. For topping, cut into thin slice the chili, similar like on the picture.

5. Spring onion cut into thin slice and both of them ready for topping on the rice.

Zutaten für 4 Personen:

1 Päckchen Würzpaste für indisches Biryani Reigericht
250 g Hühnerfleishfillet, in mundgerechte Stücke geschitten
3 EL Joghurt
2 EL geschmolzene Butter oder pflanzliche Öl
220 g ungekochter Reis oder Basmatireis
220 ml Wasser
1/4 TL Kurkumapulver(nach Belieben)
85 g Rosinen und Nüsse oder Minzblätter
3 Stucke Grösse Chili
Lauchzwiebeln

Zubereitungen:

Mariniert Ihr das Fleisch etwa 10 Minuten in dem Joghurt. Erhitz Ihr die Butter oder das Öl in einer Pfanne, bei milteller Hitze. Gibt Ihr das marinierte Fleish hinzu und braten Ihr etwa 1 Minute an. Stellt Ihr es dann zur Seite.
Gibt Ihr den Reis, das Wasser, das Kurkumapulver und die Würzpaste in einen Topf. Gut verrühren und das Ganze zum kochen bringen.
Gibt Ihr die Fleishmischung hinzu und lasst Ihr es zugedeckt 15 Minuten bei schwarzer Hitze kochen. Anschlissend 10 Minuten ruhen lassen und rein lassen die Rosinen und die Nüsse. Gut umrühren, garnieren und heiß servieren.
Zum Topping, klein und in scheiben schneiden die Chili wie im Bilder
Lauchzwiebeln, klein und in scheiben schneiden, lasst die Chili und das Lauchzwiebeln zum Topping auf das Reisgericht.

Thanks so much again for reading my blog and for your kind comment. Wish you all have a fantastic a new week ahead.

Vielen Dank für Eure besuch auf meinem Blog und für die schöne Kommentare. Ich wünsche Euch allen eine schöne Woche voraus.

With Love xo,

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Sunday, April 29, 2018

Indonesian Spicy Chicken Yellow Curry With Chanterelle

Sunday, April 29, 2018

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Hello everyone, Today I have a new recipe for you. Indonesian spicy chicken curry with chanterelle. As you may know already, that curry in my home country(Indonesia) is kinda traditional food that almost in our daily food. I love curry in some different cooked. There are so many recipe and variation to cook this dish. As my Mom, always cooking curry and almost what she cooked using coconut milk. And always tasted super yummy and authentic. We have green curry, red curry, and yellow curry. Do you get exciting to know more about this recipe? Shall we start? Here we go;

Meal: 4 person

Preparing & cooking time: about 1 hour

Difficulty: middle

Ingredients:

500-gram chicken fillet

250-gram chanterelle

1 small zucchini

500 ml coconut milk

2 lemongrass

5 lemon leaves

2 garlic

3 - 4 chilies

2 cm galangal

3 shallots

3 tsp curry powder

1 tsp knoor

1 tsp salt

1 tsp pepper powder

1 tsp vegetable oil

3 kemiri nuts

1 esp coriander powder

4 cherry tomatos

2 cm ginger

4 bars parsley

1 bar spring onion

How to prepare:

Peel the skinned garlic, shallot, and galangal. And wash it with warm water some ingredient, like shallot, garlic, kemiri nuts, lemon grass, lemon leaves, chilies, galangal, ginger, and tomato and chanterelle.

Wash and clean the chicken meat with warm water and cut them in a small piece like an ice cube. Follow by the zucchini wash it with warm water too, and cut them in half round.

Prepare a pestle stone for all the ingredient to hacked. If you don't have it, don't worry and don't be panic. :) You can use a blender to blend all the ingredient. Such as a garlic, pepper, coriander, kemiri nuts, salt, chilies. If you use pestle stone than hacked them all until really fine and if you use a blender, blend them all into really fine.

Follow by the galangal, ginger, and lemongrass, hacked them just middle halfway, I mean not really fine because you just need the aroma of these ingredients.

Prepare a wok or a big pan, pour vegetable oil about 1 tsp and turn on the fire to the max.

Wait until hot enough and stir fry all ingredients(like garlic, shallot, chilies and etc...include galangal, ginger and lemon grass and lemon leaves(2 bars) that already finished hacked with the curry powder together. Until a bit brown and the aroma of ingredients comes out.

Pour the chicken and zucchini into the wok and fry together with the ingredients, fry and mixed it until a bit brown and tender about 5 until 8 minutes.

Prepare the coconut milk and pour into the wok and mix it together with the chicken.

Follow by chanterelles and knoor together and mix them and you can try to taste it. You can add some more salt, or knoor, or maybe pepper, if you think not enough.

Let them cook for about 15 until 20 minutes and follow by lemon leaves(the rest of 3 bars) for the exotic aroma from the curry.

Cut the cherry tomato in slice round and hack the parsley and spring onion, for the topping.