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This one is perfect for you to enjoy during hot weather. Es pokat has the creamy consistency of a milkshake, yet it’s sweet, thick and amazingly good. With a cool and soft sensation will be able to quench your thirst.

INGREDIENTS
  • 4 ripe avocados (about 300g each)
  • 60ml sweetened condensed milk, cream or evaporated milk
  • 1 tbsp freshly squeezed lime or lemon juice
  • 3 cups ice cubes
  • Cocoa powder or chocolate syrup (optional)
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HOW TO MAKE
  1. Peel and pit the avocados, then cut the flesh into cubes and set aside.
  2. In a blender, puree all the ingredients together except for the cocoa powder or chocolate syrup. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup along the insides and on top of the glass if desired.
NOTES

If you’re craving for some caffeine, add 1 cup of chilled strongly brewed coffee to the blender while making your very own es alpukat.



This dessert is made by steaming and wrapped in banana leaves. With bananas as stuffing. These desserts are very popular throughout Indonesia. Try this Indonesian recipe and enjoy it with your family.

INGREDIENTS
  • 6 small or 2 large ripe bananas
  • 150g rice flour
  • 4 tbsp mung bean flour (or tapioca flour)
  • 500ml thin coconut milk
  • 50g sugar
  • A pinch of salt
  • Banana leaves (12pcs of 18cm square leaves, for wrapping)
  • Toothpicks (to fasten wrapping)
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HOW TO MAKE
  1. If using small bananas, peel and slice each banana in half. Set aside. If using large bananas, peel and cut the bananas into 1 cm slices diagonally. Set aside.
  2. In a bowl, combine the rice flour and mung bean flour (or tapioca flour) along with 325ml of coconut milk and mix into a smooth, lump-free batter. Set aside.
  3. In a saucepan, combine the remaining sugar, salt and coconut milk and then heat over medium heat, mixing well until the sugar is dissolved. Increase the heat to a boil, then pour in the batter and continue to cook for about 5-10 mins until the mixture thickens. Remove from the heat and set aside to cool.
  4. Pour boiling water over the bananas leaves to scald them, so they become soft. Dry the leaves and place them on a clean surface.
  5. To wrap the cakes, spread 2 tbsp of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tbsps of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Use up the remaining ingredients using this method.
  6. Placed the little parcels into a steamer to steam for 25 mins.
  7. Remove kue nagasari from steamer and set aside to cool. Best served at room temperature or chilled.



This dish will be a lot of you have encountered in cities Indonesia. Now we will give you the recipe so you can make it at home. Bakmi Goreng ayam recipe is an easy Indonesian Stir Fried Noodles is a street food classic! Serve it piping hot with some chicken and soy sauce, to perfect your Straits dish !. Now you can enjoy it anytime and anywhere.

INGREDIENTS
  • 2 chicken breasts (diced)
  • 2 eggs
  • 2 tbsp water
  • 1 pinch turmeric powder
  • 5 tsp oil
  • 350g fresh egg noodles (soaked)
  • 2 cups mixed vegetables
  • 3 spring onions (sliced)
  • 2 garlic cloves (crushed)
  • 2 tbsp spicy curry paste
  • 3 tbsp chicken stock
  • 3 tbsp Sweet Soy Sauce (Kecap Manis)
  • ¼ cup fried shallots (as garnish)
  • chilli (sliced, as garnish)
  • lime (wedged, as garnish)
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HOW TO MAKE
  1. Whisk egg, water and turmeric powder.
  2. Heat 1 tsp oil on medium heat and add above, make a thin omelette, roll, set aside.
  3. Heat 2 tsp oil and brown chicken in batches, set aside.
  4. Saute spring onions, garlic and curry paste in 2 tsp oil until fragrant. Add vegetables and stir fry for 2-3 mins, add chicken, toss.
  5. Make a well in the middle of mixture and stir in stock and Sweet Soy Sauce.
  6. Add noodles and toss for 3 mins. Add sliced omelette and garnishes before serving.



We will cook using Indonesian heritage cooking techniques with banana leaves. Banana leaves is known for its fragrant aroma that is perfect for grilling as they retain natural flavours while imparting their own subtle aroma. Pepes is an Indonesian style cooking technique that uses banana leaves to wrap various ingredients which is then steamed or grilled on charcoal. This technique help locks in the original aroma and taste which helps the spices to be absorbed better. This recipe is good for your health because it is processed in a very natural way, and with a very tasty flavor. you should try it.

INGREDIENTS
  • 500g white fish fillets (skinned and cut into bite sized pieces)
  • 4-5 shallots (peeled)
  • 1 tsp ground white pepper
  • 3 cloves garlic (peeled)
  • 2 scallions (sliced)
  • 85ml thick coconut milk
  • 1 tbsp freshly squeezed lime or lemon juice
  • ½ tsp salt
  • 2 eggs
  • Banana leaves or aluminium foil (cut into 20 cm square pieces, for wrapping)
  • Toothpicks (to secure banana leaf package)
SPECIAL OFFER
HOW TO MAKE
  1. Place the fish pieces into a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves and grind to a thick paste. Set aside.
  2. To make the banana leaves flexible so you can fold easily, scald the banana leaves by pouring boiling water over them in a basin. Drain and place the leaves on a clean work surface. Scoop 3 heaped tablespoons of the fish mixture onto the centre each piece of banana leaf (or aluminium foil). With a firm hold, fold one side of the banana leaf over the other to form an elongated package. Then hold the ends of the banana leaves and fold in both corners to form a triangular tip. Seal package on both ends with toothpicks. Repeat until all the fish mixture is used up.
  3. Grill each parcel directly over the hot charcoal or in a preheated oven for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve them hot.



Dish are rich in spices, with a fragrant aroma. this Indonesian chicken soup is a much-loved classic. It's a recipe that brings people together. Place the broth in the middle of the table surrounded by the condiments and let your guests serve their soup to suit their own tastes. Serve in any of your family party.

INGREDIENTS
  • 1.2 kg chicken
  • 8 French shallots, roughly chopped
  • 2 stalks lemongrass, bruised
  • 8 cm x 2 cm piece fresh ginger, sliced
  • 6 garlic cloves
  • 3 tsp ground turmeric
  • 3 tsp ground coriander
  • 2 tbsp vegetable oil
  • 1 tomato, chopped
  • 2 spring onions, roughly chopped, white and green parts separated
  • salt and pepper
  • 250 ml (1 cup) coconut milk (optional)
  • 150 g mung bean vermicelli (see Note)
TO SERVE
  • steamed rice
  • 100 g beansprouts
  • 2 tbsp deep fried shallots
  • 2 limes, quartered
  • sambal oelek (see Note)
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HOW TO MAKE
  1. Place the chicken in a large stock pot with half each of the shallots, lemongrass and ginger, and 2 garlic cloves. Cover with 3 litres cold water and bring to a simmer. Cook for 50 minutes, skimming the surface regularly. Turn off the heat and allow to cool in the stock for 20 minutes. Transfer the chicken to a large plate. Strain and reserve the stock, discarding the solids. When cool enough to handle, roughly shred the chicken and set aside.
  2. Place the remaining shallot, ginger and garlic in the bowl of a food processor along with the turmeric, coriander and 1 tablespoon oil, and process until a paste forms.
  3. Heat the remaining oil in a large saucepan over medium heat. Add the paste and remaining lemongrass stalk and cook for 5–6 minutes until the paste looses its raw smell. Pour in the reserved chicken stock and bring to the boil. Add the tomato and white part of the spring onion, reduce the heat and simmer for 20 minutes. Add the chicken and coconut milk, if using, return to a simmer and cook for 3 minutes. Season to taste.
  4. Meanwhile, cook mung bean vermicelli in boiling water for 2 minutes, then drain. Rinse with cold water and drain again.
  5. Transfer the chicken soup to a serving dish and place in the centre of the table. Place all remaining ingredients in separate bowls on the table. To serve, add some rice to a bowl, top with vermicelli and bean sprouts. Ladle some chicken and soup over the rice and top with deep-fried shallots and the green part of the spring onion. Squeeze over lime juice and serve sambal oelek to the side.
NOTES

Cooling time 20 minutes
Mung bean vermicelli are clear noodles made from vegetable starch. You can buy them from Asian grocers. If unavailable substitute with rice vermicelli. Sambal oelek is a fiery Indonesian chilli paste available from Asian grocers and select supermarkets.



Dadar gulung, also known as pandan crepe with a sweet coconut stuffing. Is a popular snack in Indonesia served at breakfast, tea, or when you relax while watching your Favorite movie

INGREDIENTS
  • 150g flour (sifted)
  • 2 eggs
  • 500ml thick coconut milk
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1 tsp pandan juice (or 2-3 drops of pandan paste)
COCONUT FILLING
  • 100g palm sugar or dark brown sugar
  • 60ml water
  • 100g freshly grated coconut
  • 1⁄4 tsp salt
  • 1 pandan leaf (tied into a knot)
SPECIAL OFFER
HOW TO MAKE
  1. Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat, discard the pandan leaf and set aside.
  2. To make the crepe, combine the flour, eggs, coconut milk, salt and pandan juice/paste in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps.
  3. Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tbsp) onto the pan and turn the pan to obtain a thin round layer, about 18cm in diameter. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
  4. To assemble, place a crepe on a flat surface and top with 2 tbsp of the coconut filling. Fold one side of the crepe over the filling, then fold in the sides and roll up tightly into a cylinder. Assemble the remaining crepes in the same manner.
NOTES

The crepes and Coconut Filling can both be made in advance and refrigerated. Allow to warm up to room temperature before assembling.



Roast chicken is processed with spices typical of Indonesia. Then served on a banana leaf platter that adds a zing to your taste buds. try for make this recipes for your family.

INGREDIENTS
  • 1 x size 14 chicken
MARINADE
  • ½ cup Sweet Soy Sauce
  • ⅓ cup coconut milk
  • 4 kaffir lime leaves (thinly sliced)
  • 1 cinnamon quill (crushed)
  • 1 green chilli (finely chopped)
  • 1 tbsp fresh ginger (grated)
  • ½ tsp salt
  • 30g palm sugar
  • ¼ tsp black pepper (freshly ground)
  • ¼ tsp chilli powder
  • banana leaves (to serve)
  • lime wedges (to serve)
  • mango sambal (to serve)
SPECIAL OFFER
HOW TO MAKE
  1. Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
  2. Lay chicken flat and cut through the breastbone to form two halves.
  3. Turn chicken over and make a cut in each leg and breast in the thickest part.
  4. Place chicken into a shallow dish.
  5. Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
  6. Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
  7. Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra Sweet Soy Sauce.



Spicy and sweet taste will be the one in your mouth when you try the spicy sweet satay Indonesia. Serve the spicy sweet satay in your party. Your guests will never forget this dish.

INGREDIENTS
  • 400g meat (lamb, chicken or beef)
  • 3 garlic cloves (minced)
  • 60ml Sweet Soy Sauce (Kecap Manis)
  • 10g Yeo's Sambal Oeleck
  • 1 lemon (juiced)
  • 1g salt
  • 1g black pepper (ground)
  • 15ml cooking oil
  • 8 satay skewers
DIPPING SAUCE:
  • 4 Garlic cloves, minced
  • 50ml Sweet Soy Sauce (Kecap Manis)
  • 15ml Lemon juice
  • 5g Yeo's Sambal oelek
  • 2 Kaffir lime leaves, finely chopped
SPECIAL OFFER
HOW TO MAKE
  1. Cut the meat into even-shaped cubes (2cm) and place in a bowl. Combine the garlic, sweet soy sauce, sambal oelek, lemon juice, salt, pepper and diced meat in a mixing bowl and allow to marinate for more than 1 hr in the fridge.
  2. Soak the bamboo skewers in water. Mix all the ingredients to make the dipping sauce, set aside.
  3. Thread the diced meat onto the skewers and grill or barbeque, turning often and basting with leftover marinade for 15 mins or until cooked (to taste).
NOTES

Beware! Sambal oelek is spicy. It is used by Indonesians for the sole reason of giving a dish some extra heat. Thus, it has no ingredients other than fresh chilli so as to avoide affecting the complex combination of existing flavours already used in the dish.



This is a legacy recipe from Indonesia, locals call it malbi. Malbi a sweet and tangy dish that consists of some rich spices that blend perfectly with fried chicken. you should try this recipes, your will love it.

INGREDIENTS
  • 500g chicken pieces
  • 1 tbsp tamarind water
  • 1 tsp salt
  • 4 tbsp oil
  • 5 pieces curry leaves
  • 1cm cinnamon
  • 1 round cardamom
  • 2 tbsp Sweet Sauce Sauce (Kecap Manis)
  • 50g toasted desiccated coconut
  • 3 shallots
  • 1 clove garlic
  • ½ tsp whole pepper
  • ½ tsp coriander
  • 1/8 tsp cumin powder
  • 1cm ginger
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HOW TO MAKE
  1. Rub chicken with salt and tamarind water. Let stand for 15 mins. Pan fry in half the cooking oil until golden brown or half done.
  2. In a mortar, coarsely pound the last 6 ingredients.
  3. Saute the last 6 ingredients. Add the cinnamon, curry leaves and stir through. Add desiccated coconut and Sweet Soy Sauce and bring to boil.
  4. Add fried chicken and simmer until the sauce is condensed and thickened. Remove from heat and serve.



This dish is very popular in indonesia, its name is egg meatballs. Made from chicken meat then filled with quail eggs. You can also replace chicken meat with beef and quail eggs with chicken eggs. Try to make this typical Indonesian delicacies.

INGREDIENTS
  • 20 hard boiled quail eggs (shells removed)
  • 2 tbsp plain flour (sifted)
  • 10 shallots (finely sliced)
  • 3 cloves garlic (finely chopped)
  • 3 tbsp oil
  • 5 tbsp Sweet Soy Sauce
  • 350ml water
  • salt and pepper (to taste)
MIXTURE
  • 300g minced chicken
  • 1 egg (lightly beaten)
  • 1 carrot (finely diced)
  • 6 Chinese cabbage leaves (upper green part; finely chopped)
  • 1 spring onion (finely chopped)
  • 3 tbsp corn flour
  • ½ tsp salt
  • ¼ tsp pepper
SPECIAL OFFER
HOW TO MAKE
  1. Place mixture ingredients in a large bowl and mix ingredients in a circular motion until well-combined.
  2. Place 2 tbsp of plain flour in a bag and add quail eggs to coat.
  3. Flatten 1 tbsp of the mixture onto the palm of your hand and place one quail egg in the middle of the mixture. Form the mixture into a ball around the quail egg. Repeat this step until all ingredients are used up.
  4. Heat cooking oil and shallow-fry the chicken balls until golden brown. Remove from pan and drain most of the oil.
  5. Sauté sliced shallots and garlic until fragrant. Add pepper, water and sweet soy sauce and bring to the boil.
  6. Condense liquid to half, add the chicken balls, coat and simmer until sauce is further reduced. Remove from heat and serve.

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