How to Make Kalio Jengkol ( Jengkol Curry) is Delicious and Nutritious

1.About Kalio Jengkol (Jengkol Curry)

Kalio Jengkol (Jengkol Curry) is a dish made from  Jengkol as the main ingredient plus. This food is highly favored by the people of Padang, West Sumatra, Indonesia.  Kalio Jengkol ( Jengkol curry) is eaten with rice and vegetables as a side dish. Kalio Jengkol (Jengkol Curry) is very delicious so much liked people. Other ingredients used include red chili, red cayenne pepper, turmeric, ginger, galangal, red onion, garlic, lime leaves, turmeric leaves and lemongrass.

Red chilies, many contain Vitamin C, Provitamin A and Minerals are needed by our bodies. Vitamin A and C are useful for maintaining healthy eyes and skin. Coupled with the Jengkol source of protein, Minerals, Vitamin A and Vitamin C add nutritional this cuisine. Spices like turmeric and ginger are also very beneficial for the body because of its content. Read Too: Kalio Daging Sapi ( Beef Curry)

2. The ingredients used in cooking Kalio Jengkol
  1. 1 kg of  Jengkol
  2. 150 grams red chili
  3. 50 grams red cayenne pepper
  4. 3 centimeters  Turmeric and then clean the exterior
  5. 3 cm Ginger and then clean the exterior
  6. 4 cm Galangal and then clean the exterior
  7.  10 pieces of red onion
  8.  10 cloves of Garlic
  9. 1 teaspoon of Pepper
  10. 1 tablespoon Coriander
  11. 2 leaves of Turmeric
  12. 5 lime leaves
  13. 2 stems of lemongrass
  14. coconut milk from 1 coconut
  15. the salt according to taste, and water enough
3. Step to make Kalio Jengkol
  1. Clean Jengkol, then boil until cooked.
  2. Blend the red Chili, red cayenne pepper, Turmeric, Ginger, Galangal,  Red onion, Garlic, Pepper, and Coriander.
  3. Prepare the skillet.
  4. Enter Jengkol that has been boiled earlier.
  5. Enter also the spice that has been smoothed earlier. Stir well.
  6. Wash the lime leaves, add the mixture. Add the turmeric leaves that have been washed.
  7. Wash the lemongrass and enter.
  8. Add the coconut milk and water to taste all submerged.
  9. Enter salt according to taste
  10. Heat over medium heat. Support slowly. Wait until boiling and make sure Jengkol is cooked. Kalio Jengkol is delicious, healthy and nutritious ready to serve.
4. How to serve Kalio Jengkol

Serve Kalio Jengkol in a clean, and dry dish. Complete with rice and vegetables.

How To Make Delicious And Nutritious Taro Chips

Taro Chips1. About Taro Chips

Taro chips is a food made from taro tuber as the main ingredient. This food is traditional food. Almost every region knows this food. Starting from small children to adults like with this taro chips. So, Taro chips are very suitable to be a healthy snack.

This food is very nutritious because taro tubers contain ingredients that are very beneficial to the body. Taro tubers contain Calcium, Protein, Vitamin A and Vitamin B. This content is very beneficial for the health of the body. Taro tubers are also used as a staple food substitute for rice because taro tubers contain lots of carbohydrates, protein, and fat. This is becoming the staple food of Mentawai people of West Sumatra and West Irian Indonesia, also made into flour. In addition, stems and leaves can also be used as animal feed. Taro leaves are often used for vegetables. Taro tubers are often also boiled and made staple foods that are favored by some people, and used for anti-swelling due to the content of substances in it. Read Too: Banana Chips

2. The ingredients used in cooking  Taro chips
  1. 1 kg of taro tuber,
  2. Salt
  3. cooking oil to taste,
  4. water enough.
3. Step to make Taro chips
  1. Clean the taro tubers, thinly sliced thin with the longitudinal direction.
  2. Take the pan, fill it with water. Enter salt, mix well.
  3. Put the taro tuber pieces into the salt water briefly.
  4. Prepare the skillet, then put cooking oil into it.
  5. Heat over medium heat. If it is hot, enter the taro tuber pieces that have been soaked in salt water.
  6. When inserting taro pieces into the pan, the oil should always be stirred so that the taro tuber pieces are not sticky.
  7. Wait until golden yellow and then drain.
  8. Taro chips are cooked, ready to serve.
4. How to Serve  Taro chips

Enter Taro Chips into clean, dry and tight bottles, with a glass of hot tea, and other snacks.

How to Make Ikan Balado ( Spicy Fried Fish) that is Delicious, Healthy And Nutritious

Ikan Balado  ( Spicy Fried Fish) is a food made from basic ingredients Fish and red chili. Fish used mainly marine fish. Fish commonly made for Ikan Balado ( Spicy Fried Fish) is  Tuna Fish, Kembung fish, Snapper or Grouper fish. These foods are eaten together with rice and vegetables. In addition to fish and chili, other ingredients used are lime or tomato, and red onion. Spicy flavor makes this Ikan Balado ( Spicy Fried Fish)  much preferred by people who like spicy. And now the term Balado is not only used by people in West Sumatra, Indonesia but also throughout Indonesia. Because many who like this dish then this Ikan Balado can be found almost every Restaurant Padang.

Fresh sea fish is very good for heart health because it contains unsaturated fatty acids. In addition, the fish also contains amino acids, vitamins, and minerals that are needed by our bodies. The existence of red and lime peppers or tomatoes make this dish contains many vitamin C and Provitamin A which is useful for maintaining eye health and skin. Thus Ikan Balado( Spicy Fried Fish)  cuisine is very healthy and nutritious to be a side dish with rice and vegetables. Read Too : Dendeng Balado ( Spicy Beef Jerky)

2. The ingredients used in cooking Ikan Balado ( Spicy Fried Fish)
  1. 1 kg of Tuna Fish,
  2. 200 grams of red chili,
  3. 50 grams red cayenne pepper,
  4. 4 cm Turmeric,
  5. 10 pieces of red onion,
  6. 2 pieces of Lime or 3 large Tomatoes,
  7. cooking oil to taste, and salt according to taste.

3. Step to make Ikan Balado: 

  1. Cut the Tongkol fish or Tuna Fish according to taste, then remove the gills.
  2. Clean until no more fish blood is left.
  3. Blend turmeric and salt.
  4. Mix with the fish that had been cleaned earlier.
  5. Allow for 15 minutes for the spices to soak in the Tongkol fish or the Tuna.
  6. Red Chilli Boil, red cayenne pepper, and red tomatoes when using Tomato to taste sour.
  7. After red chili, red cayenne pepper and tomato boiled, then mashed. Add red onion, and Salt, then puree again.
  8. Fried fish that has been flavored everything.
  9. Prepare the skillet. Enter the cooking oil then heat. Sliced three onion grains.
  10. Put it in the hot oil that is in the pan.
  11. After the yellow onion, enter the red Chili, red pepper, and Tomato that has been mashed earlier.
  12. Add a little water. Stir until it is visible between oil and water is no longer separated. If not using tomatoes can be replaced by using lemon juice to taste sour. Add Fish that has been fried earlier. Stir slowly so that the fish is not destroyed. A tasty, healthy and nutritious Ikan Balado ( Spicy Fried Fish)is ready to serve.
4. How to serve Ikan Balado( Spicy Fried Fish)

Place Ikan Balado ( Spicy Fried Fish) in a clean, dry dish. Serve with rice, vegetables, and other side dishes.

 

How To Make Ayam Lado Mudo (Green Chilli Chicken) The Delicious, Healthy And Nutritious

Ayam Lado Mudo (Green Chilli Chicken)

1. About Ayam Lado Mudo (Green Chilli Chicken)

Ayam Lado Mudo (Green Chilli Chicken) is a food made with fresh chicken and green chili. These foods are eaten together with rice and vegetables. In addition to fresh chicken and green chili, other ingredients used are red onion, lime or green tomatoes. Spicy taste makes Ayam Lado Mudo (Green Chilli Chicken)  is much preferred by people who like spicy, especially teenagers. Because many who like this dish then this Ayam Lado Mudo (Green Chilli Chicken) can be found almost every Restaurant Padang, Indonesia.

Fresh chicken meat contains high protein so it is needed in the formation of cells and tissues. Chicken also contains lots of iron which is useful in the formation of red blood cells. In addition, chicken meat also contains minerals such as calcium, phosphorus, and others that are very useful for the growth of bones and teeth of children.

Green chili and lime or green tomatoes contain lots of vitamin C and Provitamin A. Thus Ayam Lado Mudo (Green Chilli Chicken) is very healthy and nutritious to be a side dish with rice and vegetables. Read Too: Sambalado Mudo Teri

2. The ingredients used in cooking Ayam Lado Mudo (Green Chilli Chicken)
  1. 1 kg fresh chicken meat,
  2. 200 grams green chili,
  3. 50 grams of green cayenne pepper,
  4. 4 cm turmeric,
  5. 4 cm ginger,
  6. 1 teaspoon of pepper,
  7. 10 cloves of garlic,
  8. 10 pieces of red onion,
  9. 2 lime or 3 large green tomatoes,
  10. Cooking oil to taste,
  11. The salt according to taste.
3. Step to make Ayam Lado Mudo(Green Chilli Chicken)
  1. Clean chicken meat, then cut to size according to taste.
  2. Puree Pepper, Turmeric, Ginger, Garlic, and Salt. Mix with chicken meat that has been cleaned earlier.
  3. Add lime juice. Leave 30 minutes for the seasoning to soak in the chicken meat.
  4. Boil green chili, green cayenne pepper, and green tomatoes when using tomatoes for 5 minutes. After cool, the material is smoothed.
  5. Fried chicken that has been flavored all of it. Prepare the skillet. Enter the cooking oil then heat.
  6. Sliced three onion grains, put in the hot oil in the pan. After the yellowish onion, enter the green chili, green cayenne pepper and Tomato that has been mashed earlier. Add a little water. Stir until cooked. If you do not use tomatoes, can use lemon juice to taste sour.
  7. Add chicken meat that has been fried, Stir slowly so that the fried chicken is not destroyed. Lado Mudo Chicken is ready to serve.
4. How to Serve  Ayam Lado Mudo (Green Chilli Chicken)

Put the Lado Mudo Chicken(Green Chilli Chicken) in a clean, dry dish. Serve with rice and vegetables.

How To Make A Delicious And Nutritious Spicy Mendoan

Spicy Mendoan

1. About Spicy Mendoan

Spicy Mendoan is a food made from as the main ingredient. Called Spicy Mendoan because there is red cayenne pepper in the dough so that if consumed will feel very spicy. Ordinary Spicy Mendoan is often made by people all over Indonesia. This food is a food that can be eaten directly, with yellow rice, plain white rice and often also eaten with soup. Spicy Mendoan is made from Tempe, then added with spices such as pepper, coriander, garlic, Leek, and celery. Especially for Spicy Mendoan added a small sliced cayenne pepper small.

Tempe contains many vegetable proteins, which are indispensable for the growth of new cellular tissues in our body. Cayenne pepper contains vitamin C which is also very needed for our health. So, Spicy Mendoan is a delicious and nutritious food. Read Too: Pergedel Kentang ( Potato Fritters )

2. The ingredients used in cooking Spicy Mendoan
  1. 1 medium Tempe, cut according to taste.
  2. 2 leeks,  1 teaspoon of Pepper,
  3. 5 cloves of garlic, puree,
  4. 2 stalks Celery,
  5. 5 pieces of red cayenne pepper, small pieces,
  6. Salt to taste,
  7. 1 tablespoon coriander,
  8. 200 grams of wheat flour,
  9. 50 grams of rice flour,
  10. Cooking oil to taste.
3. Step to make Spicy Mendoan
  1. Open the Tempe wrapper and then cut to taste.
  2. Wash the leek then finely sliced.
  3. Wash the celery then finely sliced. Puree garlic, pepper, and coriander.
  4. Combine wheat flour, rice flour, garlic, pepper and coriander that has been mashed with leek. Add the sliced celery.
  5. Add the red cayenne pepper that has been cut earlier.
  6. Add the fine salt. Add water, stir until blended, until the dough is half-thick.
  7. Heat the cooking oil in a frying pan. Fry the dough that surprised already prepared earlier. Wait until golden yellow and then drain.
  8. A good, healthy and nutritious Spicy Mendoan is cooked, ready to serve.
4. How to serve Spicy Mendoan

 Serve the Spicy Mendoan in a clean and dry dish. Serve directly or with soup. Add also a green cayenne pepper for the addition

How To Make Chinese Cabbage Vegetables Are Healthy And Nutritious

Chinese cabbage

1. About Chinese cabbage vegetables

Chinese cabbage vegetables are made by stir-frying. The material used as the main ingredient is the Chinese cabbage.  Additional ingredients are red chili, red onion, and red tomatoes. This Chinese cabbage vegetable is very common in the community. Every region must have known this vegetable dish. Many people choose this vegetable because the texture is soft, easy to cook and quickly cooked. In addition to self-cooked, Chinese cabbage is also often used for making capacity, boiled noodles, and fried noodles.

Must be careful when cleaning this Chinese cabbage, as there are often caterpillars and other small animals folded leaves.

Chinese cabbage contains many substances that are useful for our body. The most common content of the chicory is Vitamin K. Vitamin K is used for blood clotting and reduces the risk of cell damage to the brain. In addition to Vitamin K, white mustard also contains Calcium which is useful for the growth of bones and teeth. So this is very good for children who are still in growth. Chinese cabbage also contains Vitamin A and Vitamin C which are useful for maintaining healthy eyes, skin and improve endurance. Read too: Beef Soup

2. The ingredients used in cooking Chinese cabbage vegetables:
  1. 1 medium Chinese cabbage,
  2. 2 red chili seeds,
  3. 1 seed of red Tomato,
  4. 3 pieces of red onion,
  5. Cooking oil to taste,
  6.  Salt to taste, and water enough.
3 Step to make Chinese cabbage vegetables:
  1. Clean the Chinese cabbage. Open the leaf sheets. Notice whether there are caterpillars or other small animals attached. If any, remove the animal along with the leaf. Wash with tap water that flows clean. Then cut thin.
  2. Clean the red chili, then split into two parts.   Clean the red onion, then thinly sliced.  Clean the tomatoes, discard the stem. Then thinly sliced.
  3. Prepare the skillet, add cooking oil 2 tablespoons. Heat over medium heat. When it’s hot, put onion that has been sliced earlier. Stir and wait until yellowish. Add 300ml of water. Wait until it boils. Add the chopped walnut. Cover for the Chinese cabbage to ripen quickly. Stir until done. Add the split red chili.  Add the sliced tomatoes. Add salt to taste. Stir until blended. Close again for 2 minutes.
  4. Chinese Cabbage Vegetables Stir-fry has been cooked and ready to serve.

How to serve Chinese Cabbage Vegetable: Enter the stir-fry of white Chinese cabbage in a bowl. Serve with rice and other side dishes.

How To Make The Pergedel Singkong ( Cassava Fritters) Is Delicious, Healthy And Nutritious

1. About Pergedel Singkong ( Cassava Fritters )

Pergedel Singkong ( Cassava Fritters) is a food made from Cassava. Pergedel Singkong (Cassava Fritters)   is often made by the people of Pariaman, West Sumatra, Indonesia. Pergedel Singkong (Cassava Fritters) is a food made to be eaten directly, not with rice. Pergedel Singkong (Cassava Fritters) perfect for afternoon snacks plus a glass of hot tea. Pergedel Singkong (Cassava Fritters)made from Cassava as the main ingredients then added with spices such as pepper, garlic, green onion, and celery. Cassava contains many carbohydrates so this Pergedel Singkong (Cassava Fritters) can also for alternative rice substitute. This food is can be used as staple food. The smell after fried is very distinctive. It tastes savory and slightly spicy because there is pepper in it. If the fear of crushed fried time can be added eggs in the mixture of dough.

2. The ingredients used in cooking Pergedel Singkong (Cassava Fritters):
  1. 1 kg of cassava,
  2. 2 leeks,
  3. pepper powder according to taste,
  4. 5 cloves garlic and puree,
  5. celery to taste,
  6. the refined salt according to taste,
  7. 1 eggs when needed, cooking oil to taste.
3. Step to make Pergedel Singkong (Cassava Fritters):

Boil the cassava until cooked and soft. Destroy it by squeezing. Wash the leeks then finely sliced and fry until browned. Wash the celery then finely sliced. Garlic Puree.Mix the boiled cassava that has been mashed earlier with fried leeks. and then add the sliced celery. Add pepper powder and fine salt. Enter the garlic that has been mashed earlier. Mix well. If the dough looks not so sticky and worried as long as the frozen brown frying pan, then add the Egg, stir again until blended. 6 Form the dough like a regular potato dish with the size to taste. Heat the cooking oil in a frying pan. Fry the casserole dough that has been printed earlier. Wait until golden yellow and then drain. Good, healthy and nutritious a  Pergedel Singkong ready to serve.

4. How to serve Pergedel Singkong (Cassava Fritters):

Serve Pergedel Singkong (Cassava Fritters) in a clean and dry dish. Can also add green cayenne pepper to those who like spicy.

How To Make Sambalado Mudo Teri (Anchovy Green chilli sauce) that is Delicious and Nutritious

Sambalado Mudo Teri (Anchovy Green chilli sauce)

1. About Sambalado Mudo Teri (Anchovy Green chilli  sauce)

Sambalado Mudo Teri (Anchovy Green chilli sauce) is a spicy sauce made from green chili which is smoothed as the main ingredient. This cuisine is also known as Samba Lado Mudo. The added material commonly added is anchovies. This cuisine is very famous in Padang, West Sumatra, Indonesia. Sambalado Mudo Teri (Anchovy Green chili sauce) is a spicy sauce that is highly favored by the people of Padang and other areas in Indonesia. Every restaurant Padang must provide green chili sauce this

In the manufacture of Sambalado Mudo Teri (Anchovy Green chilli sauce) can be added various additional ingredients such as dried anchovy, Petai, and Jengkol. It depends on the taste that makes it. Most use dried anchovies. Addition of anchovies will add good taste to the green chili sauce. Anchovies contain the high protein needed by the body. Green chili contains very high Vitamin C. The number of ingredients from the ingredients makes this food highly nutritious.

2. The ingredients used in cooking Sambalado Mudo Teri (Anchovy Green chilli sauce)
  1. 150 grams green chili,
  2. 3 green tomatoes,
  3. 6 pieces of red onion,
  4. 100 grams of dried anchovy,
  5. 2 cm turmeric, fine milled,
  6. 2 cm Ginger,
  7. cooking oil to taste,
  8. salt to taste,
  9. 5 pieces of lime leaves, lemongrass, and water enough.
3. Step to Make Sambalado Mudo Teri (Anchovy Green chilli sauce)

Fried anchovy until dry, drain. Boil green Chili and green tomatoes for 5 minutes, then puree. Add the red onion, puree again. Puree the ginger and turmeric until smooth.Prepare the frying pan. Add the cooking oil. Heat. Enter green chili, green tomatoes, red onion, turmeric and ginger that has been mashed earlier. Stir well. Enter the lime leaves and lemongrass, stirring until blended. Add enough water. Heat with medium heat, then chill. When it’s cold, mix the dried anchovies that have been fried dry earlier. Sambalado Mudo Teri (Anchovy Green chilli sauce)is ready to serve

4. How to serve Sambalado Mudo Teri:

Serve Sambalado Mudo Teri (Anchovy Green chilli sauce) on a clean plate. Ready to eat with rice, vegetables, and other dishes.

How To Make A Delicious And Nutritious Kalio Udang (Shrimp Curry)

Kalio Udang (Shrimp Curry)

 About Kalio Udang (Shrimp Curry)

Kalio Udang (Shrimp Curry) is a dish made from fresh shrimp as the main ingredient plus fresh natural spice herbs. This Kalio Udang (Shrimp Curry) is highly favored by the people of Padang, West Sumatra, Indonesia. Kalio Udang (Shrimp Curry) is eaten with rice and vegetables as a side dish. The delicious taste is very inviting appetite. Other additives in the form of potatoes, red chili, red cayenne pepper, Turmeric, Ginger, Onion, garlic, pepper, coriander, nutmeg, lime leaves and lemongrass.

Red chili is contained many Vitamin C, provitamin A, and minerals that are needed by our bodies. Coupled with the fresh shrimp that become a source of protein and minerals add nutrients to this dish. Spices like turmeric and ginger are also very beneficial for the body because of its content. Kalio Udang (Shrimp Curry) also does not use cooking oil so it is healthier.

Read too: Kalio Jengkol ( Jengkol Curry)

The ingredients used in cooking Kalio Udang (Shrimp Curry)
  1. 1 kg fresh shrimp
  2.  100 grams red chili.
  3. 50 grams red cayenne pepper,
  4. 3 cm turmeric, and clean the exterior,
  5. 3 cm ginger, clean the exterior,
  6. 4 cm galangal, clean the exterior,
  7. 10 pieces of red onion,
  8. 10 cloves of garlic,
  9. 2 pieces of turmeric leaves,
  10. 5 lime leaves,
  11. 2 stems of a lemongrass, 1 seed of the nutmeg, 1 tablespoon coriander, 1 teaspoon of pepper,
  12. 1 coconut, take the coconut milk,
  13. the salt according to taste, and sufficient water
Step to make Kalio Udang ( Shrimp Curry)

Clean the shrimp, remove the head. Put aside the potatoes, cut to taste. Blend the red pepper, red cayenne pepper, turmeric, ginger, galanga, red onion, garlic, nutmeg, pepper, and coriander. Prepare the skillet. Enter the potatoes that have been cleaned and cut earlier. Enter also the spice that has been smoothed earlier. Stir well. Add the washed lime leaves, turmeric leaves that have been washed, and lemongrass that has been cleaned and washed. Enter coconut milk and water to taste all of them, add salt to taste. Heat over medium heat. Support slowly. Wait until it boils and makes sure the potato is cooked. Enter the shrimp, stirring. Wait till it matures. Delicious fresh, healthy and nutritious Kalio Udang(Shrimp Curry)  and potatoes are ready to serve.

How To serve Kalio Udang(Shrimp Curry)    :

Put the Kalio Udang(Shrimp Curry) in a clean dish. Serve with rice, vegetables, and other side dishes.

How to Make a Delicious Gulai Kepala Ikan (Fish Head Curry)

1. About Gulai Kepala Ikan ( Fish Head Curry)

Gulai Kepala Ikan ( Fish head curry ) is a dish made from the head of the snapper plus the food is eaten with rice and vegetables as a side dish. The taste is spicy, sour, and savory coconut milk very inviting appetite. Other additives include Red Chili, Turmeric, Ginger, Red Onion. To taste the acid can use Kandis or Lime or Tomato, depending on taste.

The existence of the use of a lot of chilies and the addition of lime and Tomato makes this cuisine contains many Vitamin C, provitamin A and Minerals are needed by our bodies. Coupled with the presence of fresh sea fish heads that are a source of protein and minerals add nutrients to this dish. Spices such as Turmeric and Ginger are also very beneficial for the body because of its content. This dish also does not use cooking oil so good for people with high blood pressure or for people with high cholesterol. Read too : Gulai Ikan ( Fish Curry)

2. The ingredients used in cooking Gulai Kepala Ikan( Fish Head Curry)
  1. 2 medium-size Snapper Head,
  2. 200 grams red chili,
  3. 50 grams red cayenne pepper,
  4. 3 cm Turmeric, and clean the exterior,
  5. 3 cm ginger, and clean the exterior,
  6. 10 pieces of red onion,
  7. 2 pieces of turmeric leaves,
  8. 5 pieces of Kandis  or 3 pieces of Lime or 5 large Tomatoes,
  9. coconut milk from 1 coconut,
  10. the salt according to taste, and water enough.
3. Step to make Gulai Kepala Ikan ( Fish head curry) :

Clean the Snapper Head, remove the gills. Blend the red Chili, red cayenne pepper, Turmeric, Ginger, and Red Onion. Prepare the skillet. Enter the Snapper Head that has been cleaned earlier. Enter also the spice that has been smoothed earlier. Stir well. Leave on for 5 minutes. Add Kandis or lime juice, or Tomatoes ,  the turmeric leaves that have been washed, coconut milk and enough water until the fish head is submerged,  salt according to taste. Heat over medium heat. Support slowly so the fish head is not crushed. Wait until boiling for 15 minutes and make sure the fish is cooked. Good, healthy and nutritious Gulai Kepala Ikan( Fish head curry )  is ready to serve.

4. How to serve Gulai Kepala Ikan ( Fish Head curry )

Serve the Gulai Kepala Ikan ( Fish head curry ) in a clean, dry dish. Complete with rice and vegetables.