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.

How To Make Terong Balado (Hot Spicy Eggplant) Delicious And Nutritious

1. About Terong Balado (Hot Spicy Eggplant)

Terong Balado (Hot Spicy Eggplant)  is a food made from groundwater and red chili. The usual eggplant is purple eggplant. The term Balado is derived from the Padang language, West Sumatra, Indonesia, which means food using red peppers are mashed. These foods are eaten together with rice and vegetables. In addition to eggplant and chili, other ingredients used are lime,  tomato, and onion. Its spicy flavor makes this much preferred by people who like spicy. Terong Balado (Hot Spicy Eggplant)  can be found almost every Restaurant Padang, Indonesia.

Eggplant is a type of vegetables that many preferred by vegetarians. It contains phytonutrients that keep brain cell membranes that protect all forms of damage. Eggplant contains high fiber so it is good for digestion, heart health, and weight diet and also contains minerals and Vitamin E, so it is very good for skin health.

The existence of red and lime peppers or tomatoes make this dish contains many vitamin C and Provitamin A that serves as an antioxidant and good for eye health as well. Read too: Dendeng Balado (Spicy Beef Jerky )

2.The ingredients used in cooking  Terong Balado (Hot Spicy Eggplant)
  1. 1 kg of purple eggplant,
  2. 200 grams red chili,
  3. 50 grams red cayenne pepper,
  4. 10 pieces of red onion,
  5. 2 pieces of lime or 3 large tomatoes,
  6. cooking oil to taste,
  7. the salt according to taste, and water enough.
3. Step to make  Terong Balado (Hot Spicy Eggplant)
  1. Clean the purple eggplant, cut to taste.
  2. Put it in a pan. Add water to wet, and salt to taste. Leave on for 5 minutes.
  3. Boil red chili, red cayenne pepper, and tomato when using Tomato. After the red chili, red cayenne pepper and tomato boiled, then mashed. Add red onion, and salt puree again.
  4. Fried eggplant that has been given salt all of it.
  5. Prepare the skillet. Enter the cooking oil then heat.
  6. Slice 3 red onions, put in the hot oil in the pan.
  7. After the yellow onion, enter the red chili, red cayenne pepper, and Tomato that has been mashed earlier. Add a little water.
  8. Stir until visible between oil and water is not separated. If you do not use tomatoes, can use lime to taste sour. Add the eggplant that has been fried earlier, Stir softly so that the eggplant is not destroyed. Terong Balado (Hot Spicy Eggplant)  ready to serve.
4. How to serve Terong Balado (Hot Spicy Eggplant)

Serve Terong Balado (Hot Spicy Eggplant)  in a clean, dry dish. Eat with rice and vegetables.

How To Make A Delicious, Healthy And Nutritious Green Chili Fish

 

 About Green Chili Fish

Green Chili Fish is a food made from the basic ingredients of Fish and Chili Green. Fish used mainly marine fish. Fish commonly made for Green Chili Fish is Tuna Fish, Flat Fish, Snapper or Fish Grouper. This food is eaten together with rice and vegetables. In addition to Fish and Chili green, other ingredients used are Lime or Green Tomato, and Onion. Its spicy flavor makes this food is much favored by the spicy people.

Because many are fond of this dish then this Green Chili Fish can be found almost every Restaurant Padang. The existence of chili and lime or green tomatoes make this dish contains many Vitamin C and Provitamin A. Fresh sea fish will certainly be a source of animal protein and minerals that are needed by the human body. Thus the Green Chili Fish dish is very healthy and nutritious to be a side dish with rice and vegetables. Read too: Dendeng Balado

2. Ingredients used in cooking  Green Chili Fish:
  1. 1 kg of  Tuna fish,
  2. 250 grams green chili,
  3. 50 grams of green cayenne pepper,
  4. 4 cm turmeric,
  5. 10 pieces of red onion,
  6. 2 pieces of lime or 3 pieces Large green tomatoes,
  7. cooking oil to taste, salt according to taste.

3. Step to make Green Chili Fish:

  1. Cut the Tuna Fish according to taste.
  2. Dispose of the gills, then clean until no more fish blood.
  3. Blend turmeric and salt. Mix with the fish that had been cleaned earlier.
  4. Allow for 15 minutes for the spices to soak in the Fish Tongkol or the Tuna.
  5. Slice green chili, green cayenne pepper, red onion and green Tomato. This is when using tomatoes. Fried fish that has been flavored everything. Prepare the skillet. Enter the cooking oil then heat. Sliced three pieces of red onion, put in the hot oil in the pan. After the yellow onion, enter the green chili, green chili Rawit and green tomatoes that have been sliced earlier. Add a little water. Stir until the green Chili looks wilted and cooked. If you do not use tomatoes, can use lemon juice to get the sour taste. Add the fish that has been fried earlier. Stir slowly so that the fish is not destroyed. Delicious, healthy and nutritious Green Chili Fish is ready to serve.

How to serve Green Chili Fish: Put the Green Chili Fish in a clean, dry dish. Serve with rice, vegetables, and other side dishes.

How to Make Kalio Daging Sapi ( Beef Curry) is Tasty and Nutritious

1. About Kalio Daging Sapi ( Beef Curry)

Kalio Daging Sapi ( Beef Curry)  is a dish made from beef as the main ingredient plus fresh natural spice herbs. Kalio Daging Sapi is very popular in Padang, West Sumatra, Indonesia.This food is eaten with rice and vegetables. The delicious taste is very inviting appetite. Other additives in the form of red chili, red cayenne pepper, turmeric, ginger, galangal, red onion, garlic, pepper, coriander, fruits, lime leaves and lemongrass.

The existence of the use of a lot of red chilies, making this dish contains many Vitamin C, provitamin A, and minerals that are needed by our bodies. Coupled with the existence of fresh beef which is 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. This dish also does not use cooking oil so it is healthier. Read too: Beef Rendang

2. The ingredients used in cooking Kalio Daging Sapi (beef  curry)
  1. 1 kg of fresh Beef,
  2. 250 grams red chili,
  3.  50 grams red cayenne pepper,
  4.  3 centimeters turmeric
  5. 3 centimeters ginger,
  6.  4 centimeters galangal,
  7.  10 red onions,
  8. 10 cloves of garlic,
  9.  2 pieces of turmeric leaves,
  10.  5 pieces of lime leaves,
  11.    2 stems of lemongrass,
  12.    1 seed of the nutmeg, 1 tablespoon coriander,1 teaspoon of pepper,
  13. coconut milk from 1 coconut, salt according to taste, and   sufficient water
3. Step to make Kalio Daging Sapi (Beef Curry)
  1. Clean the beef, then cut to taste.
  2. Blend the red chili, red cayenne pepper, turmeric, ginger, galangal, onion, garlic, nutmeg, pepper, and coriander.
  3. Prepare the skillet. Enter the cleaned beef. Enter also the spice that has been smoothed earlier and stir well.
  4. Add the washed lime leaves, the turmeric leaves, lemongrass, coconut milk and enough water until the beef is submerged all over.
  5. Add salt to taste. Heat over medium heat. Support slowly. Wait until boil for 30 minutes and make sure the beef is cooked. Kalio Daging Sapi is ready to serve.
4. How to serve Kalio Daging Sapi:

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

How To Make Healthy And Nutritious Sampadeh ( Spicy Fish)

1. About Sampadeh  (Spicy Fish )

Sampadeh (Spicy Fish )is a food made from fish, especially marine fish plus fresh natural spice herbs. This food is very famous in Padang, West Sumatra, Indonesia   This food is eaten with rice and vegetables as a side dish. Spicy and sour taste is 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 large red chili and the presence of lime and tomatoes make this dish contains many Vitamin C, provitamin A, and minerals that are needed by our bodies. Coupled with the presence of fresh marine fish that is a source of protein and minerals that are useful for the growth of new cells and repair of damaged cells and tissues. 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 but only boiled so good for people with high blood pressure and for people with high cholesterol.

2. The ingredients used in cooking Sampadeh (Spicy Fish)

1 kg of Tuna Fish, 200 grams of red chili, 50 grams red cayenne pepper, 3 cm Turmeric, clean the exterior, 3 cm Ginger, clean the exterior, 10 pieces of red onion, 2 pieces of turmeric leaves, 5 pieces of Kandis Acid or 3 pieces of Lime or 5 large Tomatoes, Salt according to taste, and water enough.

3. Step to make Sampadeh (Spicy Fish)
  1. Clean the tuna fish, remove the gills.
  2. Cut the fish with the size according to taste.
  3. Clean again until the fish’s blood does not exist.
  4. Blend the red Chili, red pepper, Turmeric, Ginger, and Red Onion.
  5. Prepare the skillet. Enter the fish that has been cleaned earlier.
  6. Enter also the spice that has been smoothed earlier. Stir well.
  7. Leave on for 5 minutes. Add Kandis Acid that has been cleaned or lime juice, or tomatoes that have been sliced. Add the turmeric leaves that have been washed, enough water until the fish is all submerged, salt according to taste. Close the skillet. Heat over medium heat. No need to stir. Wait until boiling for 15 minutes and make sure the fish is cooked. Sampadeh is ready to serve.
4. How to serve Sampadeh (Spicy Fish)

Serve the Sampadeh in a clean, dry dish. Complete with rice and vegetables.

How to Make Ladu Chips Typical Pariaman

Ladu Chips

About Lado Chips

Ladu Chips typical Pariaman is Ladu Arai Pinang Chips are often referred to as Ladu is a typical food from the region Pariaman, West Sumatra, Indonesia. Chips Ladu is a food made from rice flour.  This food is the usual snack made during Lebaran. But now it is made to be sold as a typical food Pariaman much in demand by the tourists.

Ladu chips made from the main ingredients of rice flour. It is called Ladu Arai Pinang Chips because this food is made using Arai Pinang which is a flower from Pinang tree. The aroma of Areca Areca is also distinctive and slightly fragrant. But now because to get the areca nut is hard, so many people start to leave this material and replace it with the printing tool in the form of glass mats and other prints.

The material used in the manufacture of areca nut is still a traditional one without preservatives. Typical ingredients are used so that the results are not hard is lime betel. Lime betel is a type of lime which is usually also used to eat betel. Read too : Fried Crispy Banana Chocolate

The ingredients used in cooking  Ladu Chips :

1 kg Rice flour which has been dried by heating above the skillet, an  egg chicken, Lime betel to taste, Margarine to taste, 1 liter of Hot Water, Cooking oil, Salt according to taste

Step to make Ladu Chips :

Heat 1 kg of rice flour over a skillet, then place it in a large saucepan. Boil 1 liter of water until boiling, enter whiting and salt. Enter little by little of this hot water into a pot that is covered with rice. Stir constantly damp. Enter the chicken eggs and margarine alternately, then stir until smooth so that the dough becomes soft and chewy so it can be printed with mold that has been prepared. Print the dough according to the desired print. When using areca nut, then the areca nut used should be freshly picked so that the aroma is fragrant. Heat the cooking oil in a frying pan. Fry the dough that has been printed earlier. Wait until golden yellow and drain. Ladu chips ready to serve.

How to serve Ladu Chips

Put Ladu chips into a tightly sealed container, and avoid direct moisture from sunlight.