Ingredients:

1500 g chicken, cut into 4 sections, washed
25 grams of minced onion
125 gr of minced garlic
25 gr hazelnut roasted, mashed
30 g galangal
30 g coriander
12.5 ginger, crushed
1 stalk lemongrass, crushed
1 bay leaves
15 g tamarind
75 g of salt
200 ml coconut milk
45 grams sugar
25 grams of cooking oil

How To Make :

1. Heat oil, saute ground spices until fragrant.
2. Pour the coconut milk, bring to a boil.
3. Add chicken, coconut milk and cook until cooked and shrink. Remove from heat. Serve.

Note:

For those who love fried chicken, chicken can be fried in hot oil by wrapping the dough from the

ingredients:
300 gr flour
15 g starch
600 ml of water
30 g of salt
25 grams pepper powder
20 g of seasoning
25 grams sugar
3 eggs

For 10 servings

(Paraphrase of Koki 0088, January 2007)

Goat meat is very delicious eaten in the form of soup or satay. But not everyone is happy with mutton or lamb.
They do not like, the choice could be due to an awful smell and the high cholesterol mutton or lamb.
But most of those who do not like the smell of goat meat is less tasty. Then how do I remove the smell of goat meat.

 

There are a few tips on removing the smell of meat goats : 

# First of all boiled mutton or lamb with a few pieces of radish. After half an hour then lift and remove his radish. Only after it's cooking according to our needs.

# Boil 1 kilogram of goat meat or lamb with green beans as much as 5 grams. After 10 minutes, remove and drain the meat. Then cooked as you wish.

# Boil 1 kilogram of goat meat with curry powder added with about 10 grams. The amount of curry seasonings adjusted by the number of kilograms of meat to be cooked.

# Boil 1 kilogram of meat goats or sheep to put 200 grams of sugar cane that have been cut into pieces. Boil for about half an hour.

# Boil 1 liter of water, after boiling enter 1 kilogram of goat meat and 50 grams of vinegar. After boiling, drain the cooked mutton and re-fit inclinations.
 
# Alternatively, before it is cooked goat meat sprinkled with drops of lime juice. If no lime can by using lime leaves.
Addition of lime can also use guava leaves. Guava leaf knead it together with goat meat before cooking.
(Paraphrase: ViVanews, February 2009)

Outbreak of toxic pest issues and the content of residual pesticides on vegetables and fruits make consumers hesitant, because it can cause various diseases including cancer. This response is actually less precise because the material only bring pesticide hazards only. He does not necessarily give effect to the human body, but if these toxins accumulate it will bring harm in the long run.  

To minimize the toxic substances in vegetables and fruits, please follow the following guidelines:

1. Purchase of food on different products 

2. Avoid buying a food from the same place. This is because these foods using the same production rules, use the same pesticides, pollution around the same nature, the same raw materials, and various other factors the same

3. Growing your own vegetables and fruit 

4. Plant their own vegetables and fruits around the house obviously will avoid the dangers of pesticides, in addition to providing a sense of fresh fruits and delicious eaten
5. Choose vegetables and fruits that are free of worms or insects.

6. Fruits that have a worm or insect showed less or no pesticide residual substances. However, this opinion is not necessarily true, because the use of various types of poisons in the tempo of the old causes the pests become resistant.

7. Wash vegetables and fruits before eating.

8. Washing vegetables and fruit can reduce the effects of pesticides around 10% -20%. These toxins can not be eliminated 100% because the fruit has a layer of oil on its surface that bind toxins. For those who directly absorbed pesticide living systems of plants, washing does not reduce residual toxins.

9. Buy vegetables and fruits are grown in hydroponics.

10. How to hydroponic planting done in the area covered with nets, so that deter pests.

In addition to ensuring vegetables and fruits are free from pests and toxic pesticides, consumers need to ensure vegetables and fruits are also safe for consumption, seen from the aspect of cleanliness and food substances. Below is how to select, store, and process food.

Signs of safe vegetables and fruits eaten

1. The color of vegetables and fruits, fresh and bright color.
2. Fruits and vegetables should look beautiful flower type shape and textured hard or soft.
3. The skin surface of fruit or vegetables is not wrinkled and the manifold fruits contain lots of water. Vegetables manifold nuts need to choose a bright color and crisp when broken.
4. Types of root vegetables or tubers textured look hard and contain lots of water.
5. Vegetables are used is bud, let brightly colored, fresh, and contain lots of water.

How to save

1. Proper storage, ensuring vegetables and fruits to be fresh and durable.
2. Vegetables and fruits should be washed, wrapped in paper and stored in a special room in the refrigerator.
3. If no refrigerator, should be stored in a cool and dim in the kitchen. Avoid using plastic bags so as not to become withered and lost vitamins.
4. Fruits such as bananas should not be stored in the refrigerator because the skin will easily become black and rotten.
5. Vegetables and fruits on the packaging should be moved in the storage area to another, then stored in the refrigerator.
6. Potatoes, pumpkins, and onions, should be stored in a somewhat dark and cool. If need be kept with the air flow.

How to process

Vegetables and fruits rich in vitamins and mineral salts. Vitamin C or ascorbic ASID easily damaged or dissolve during cooking, through the oxidation process, and ways of cutting or stripping. Vegetables and fruits should be washed clean to remove dirt, insects are attached, and the rest of pesticide poisoning, and then cut. Do not soak vegetables and fruits that have been cut, because vitamin C is readily soluble in water. Fruits that need to be peeled should be eaten quickly as vitamins, especially vitamin C is easily oxidized by air and high temperatures. Avoid cutting vegetables and fruits are too small due to the small size also leads to easy oxidation process occurs vitamins especially vitamin C. We recommend fresh fruits freshly cut when about to be eaten alone. Damaged cells will release the enzyme and cause the loss of vitamin C. Do not cook vegetables too ripe.

(Paraphrase of: Natural vol 9, 2005, p. 44)

Drink this one is also very nice to be enjoyed at night or when weather is cold.
Come on ... let's clay immediately wrote how the recipe.

 

 

 

 

The Materials Needed

 

Sauce :

1. 1 Segment ginger, crushed
2. 2 stalks lemongrass, crushed
3. 5 tablespoons granulated sugar or brown sugar
4. 1L of water

Ronde/Round Ball :

1. 250 grams of glutinous rice flour
2. 3 tablespoons roasted peanuts, without skin
3. 5 pieces palm fruit (kolang kaling), thinly sliced​​, boiled
4. 2 tablespoons brown sugar, crushed coarse (for the contents of the round ball, the collision can also be filled with beans)
5. Water for boiling

 

How To Make  :

1. Water, sugar, lemongrass and ginger boiled until boiling, reduce heat wait 15 minutes, then strain.
2. Mix the rice flour little by little with warm water, knead until smooth. Separate dough into two, then shape the dough of grain marbles. then fill with brown sugar / nut
3. Boil water in a pot, then insert the round ball (Ronde), and cook until the float, remove and drain.

Way of Presenting :

Insert the round ball/ronde in a bowl, pour the sauce, sprinkle with roasted peanuts, and sliced ​​palm fruit (kolang-kaling)

Ingredients :
* 300 gr rack of lamb, cut into
* 500 gr mutton, sliced
* 250 gr cabbage, sliced
* 1 L coconut milk
* 25 gr red chillies
* 2 bay leaves
* 1 piece of lemongrass, mashed
* 1 tablespoon tamarind water
* Salt and seasoning to taste
* 2 tablespoon soy sauce

Seasoning (Mashed) :
* 10 cloves red onion
* 6 cloves garlic
* 6 red chliilies
* 6 grain hazelnut
* 1 teaspoon pepper
* 2 teaspoon coriander
* Ginger and galangal

How To Cook :
1. Stir-fry seasoning with hot oil, until fragrant. Put rack of lamb and stir-fry until half cooked.
2. Pour the coconut milk and let cook until the meat on the bones, soft and saucethickens.
3. Enter the red chillies, bay leaf, lemongrass, tamarind, soy sauce, salt, spices and cabbage.
4. Allow up to all of them cooked.

 

Tasty foods, eaten in the cold

Sauce Ingredients : 
1 litre of water
300 g of meat
1 stalk lemongrass, crushed
1 tablespoon brown sugar
1 tablespoon soy sauce
8 cloves onion
3 cloves garlic, mashed
5 grain hazelnut, mashed
a few of turmeric, mashed
a few of ginger, crushed
1 piece of lemon grass, mashed
½ tablespoon coriander, mashed

Cassava Cakes :
300 g cassava, grated
1 stalk leeks, thinly sliced
2 cloves garlic, mashed
½ teaspoon coriander powder
salt to taste
Oil for frying

Sambal Petis (1 recipe for one serving):
1 tablespoon of petis (to taste)
Red chilli to taste, boiled
2 tablespoons fried onions
salt to taste

Complement: 
100 grams bean sprouts, pour boiling hot water
100 grams of instant noodles, boiled, drained
10 leaves lettuce, slice
12 fried tofu, chopped
1 stalk leeks, thinly sliced
Fried garlic
Fried shallots
fried chips

How to Cook :
1. Mashed onion, garlic, nutmeg, turmeric and ginger. Stir-fry,  with lemongrass  and lime leaves.
2. Enter a sauce. Add the brown sugar, soy sauce and salt. Cook until boiling andslightly thickened. Set aside.
3. Cassava cakes: Combine all ingredients and mix well. Flat round shape, then fried.
4. Take the plate. Mashed the red challi, fried onions, and salt until smooth paste. Add a little hot  sauce.
5.  Enter a complement and mix well. Sprinkle with hot sauce. Don't forget to add some meat. Sprinkle with fried onions, fried garlic and leeks slices. Complete with fried chips.

Serves 6

adaptep from : NOVA 452/IX/96

Aloe Vera and Usefullness

Aloe vera, which is known as a plant used for treatment of hair, it can be processed into various types of food or beverages. This plant is easy to grow in the yard, drought resistant and easy to grow, resistant to pests and diseases and nutrient rich. In the flesh of aloe vera, contained various minerals, amino acids, fiber, enzymes, vitamins and other bioactive substances that are beneficial to health.

 

Aloe vera is commonly known to us is the type of Aloe barbadensis or better known as Aloe Vera. Aloe vera species is widely grown in Indonesia. Mucus or the sap in the fruit but used as hair fertilizer, this plant was traditionally used as medicine. Meat Aloe Vera can be used as a good laxative, and helps bowel function. When mixed with sugar, mucus can be used to treat asthma and cough. Aloe vera is also antiseptic, and can stimulate new skin cell tissue, making it effective for healing skin inflammation. The Indians use aloe vera to treat insect bites wounds, keep the hair is not falling, eye pain medications, tumors, hemorrhoids and prevent skin aging. In China, this plant is widely used to address complaints of abdominal pain and bowel. While in the Congo used as purgatives (laxatives) and eliminate body odor.

 

Due to the high potential for health, overseas Aloe Vera is widely used as main raw material for health drinks and beauty. Aloe Vera Aloe vera species does not lead poisoning in both humans and animals. Food products produced normally in the form of gels, juices, extracts and powders.

The Main Content of Aloe Vera

Aloe vera is classified as horticultural plants from the Canary Islands to the west of North Africa. This plant is a plant with very short stems, about 50cm. Rod is surrounded by a thick leaf-shaped sword with sharp edges pointing upward.

The inside of the aloe leaf, containing the leaf pulp or meat containing thick and lymph nodes. The outside of the leaves form a thick skin that contain chlorophyll. Content of main elements in aloe vera is aloin, emodin, resins, gums and essential oils. The content of aloin in aloe vera gel Aloe Vera species is 18-25%. Aloin has a tart taste, containing antibiotics and is antiseptic.

 

Drink Aloe Vera Juice

Material Need :

1. Aloe Vera leaves

2. Granulated Sugar

3. Kitchen Salt

4. Citric Acid

5. Food Coloring (Green Recommended)

6. Flavor (Essence)

 

How To Make : 

1. Choose the Aloe Vera leaf is thick and not too old, because of getirny not too sharp. The leaves are not too old to have traits such as leaf green, speckled white, spiny leaf edges soft and pale.
2. Aloe vera leaf is then washed, peeled and meat.
3. Meat aloe vera and then mixed with water, with a ratio of 1: 4. (If the leaves of aloe vera is used 100 grams, then 400 mL of water used)
 
4. Then the leaves of aloe vera and water blend until crushed, and the extract obtained was filtered with a filter cloth or plastic.
 
5. Aloe vera distillate, add sugar 10-15%, citric acid 0.1 to 0.2%, salt from 0.025 to 0.1%, and dye esence taste. Subsequently be cooked at a temperature of 85-90 degrees, for 25-30 minutes.
 
6. In hot conditions, put in bottles that have been sterilized (cooked in boiling water for 1-2 hours), by leaving the room as much as 1.5 to 2.5 cm from the top of the bottle cap.
 
7. Heat in boiling water, the bottles have been filled for 10-15 minutes, then close immediately, and allow to cool at room temperature.
8. Give the label, and aloe vera juice ready for the market.

(Paraphrase of Food Packages for Rural Industries, IPB)