Bolognaise Pastel Cover with Roasted Grated Cheese

Ingredients:

• 500 grams potatoes, steamed and mashed
• 50 grams milk powder
• A tablespoon margarine
• An egg yolk
• Salt to taste
• A teaspoon pepper powder
• 50 grams cheddar cheese, grated
• ½ teaspoon nutmeg powder
• 2 teaspoons dried parsley

Filling Ingredients:

• 200 grams of lean ground beef, finely chopped
• 3 cloves garlic, minced
• ½ of onion, minced
• 3 teaspoons tomato paste
• 2 teaspoons tomato sauce
• A teaspoon dried oregano
• A teaspoon pepper powder
• 2 pieces bay leaf
• A teaspoon white sugar
• 2 tablespoons cooking oil
• Salt to taste

Filling Directions:

1. Preheat cooking oil in a saucepan. Saute garlic and onion until fragrant.
2. Insert the chopped beef. Cook until change color while stirring.
3. Add the other ingredients. Heat until cooked through and well infused.
4. Remove and set aside.

Directions:

1. In a bowl, combine mashed potatoes with the other ingredients, except grated cheese and parsley. Stir until well blended.
2. Arrange the dough up to 0.5 – 1 cm of baking dish height.
3. Add the filling mixture over the first potato dough.
4. Then, spread by the remaining potato dough over the filling nearly up to the surface.
5. Top with grated cheese and parsley.
6. Bake in oven at 170 degree Celsius for about 25 minutes (until golden brown).
7. Lift and serve warm.

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Milkshake Tea Apple

Ingredients:

• A Fuji apple
• 300 ml of tea solution
• 170 ml fresh milk
• 2 teaspoons low calorie sugar

Directions:

1. Combine all the ingredients in a blender.
2. Blend it all until well smooth.
3. You can add some ice or let stand for a while in a cooler before serving.

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Pennsylvania Dutch Potato Filling with Black Pepper

Ingredients:

• An onions, chopped
• 2 large trunked celery, cut into 1 cm
• 4 tablespoons butter
• 100 grams of unskin white bread, diced and grilled
• ½ tablespoon black pepper powder
• A teaspoon chopped parsley
• An egg
• 70 ml of fresh milk
• 500 grams potatoes
• Salt to taste

Directions:

1. Steam the potatoes until tender. Remove, peel, and puree (mashed). Set aside.
2. Heat the butter. Saute onions and large celery until fragrant. Remove and set aside.
3. Beat the egg off. Add salt and black pepper. Stir until blended. Mix the egg with mashed potatoes. Sprinkle parsley and add milk slowly while stirring until dough is smooth.
4. Enter a fresh baked bread and sauteed onions. Stir well.
5. Prepare margarine-recovered heat-resistant baking dish. Pour the dough into it.
6. Bake in oven temperature to 220 degrees Celsius for approximately 30 minutes. Remove and serve.

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Mango Strawberry Smoothie

Ingredients:

• 6 strawberries
• 100 grams ripe mango tree / canned peaches
• 150 ml of plain yogurt
• 100 ml fresh milk (whole milk)
• 2 teaspoons refined sugar

Directions:

1. Mix all ingredients. Puree in a blender at high speed until blended.
2. Pour in for two glasses.
3. More delicious if it is stored in the refrigerator before serving.

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Curly Shrimp Teriyaki Sauce

Ingredients:

• 200 grams shrimp, make Curly Shrimp
• 2 tablespoons cooking oil
• A tablespoon margarine
• 50-100 ml of water
• 3 cloves garlic, minced
• ¼ of small onions, chopped
• 3 tablespoons Teriyaki sauce
• Salt to taste
• ¼ teaspoon sugar
• A tablespoon soy sauce

Directions:

1. Shrimp that has been smeared by the seasoned flour ( you can review unsauce Curly Shrimp recipe).
2. Preheat oil and margarine in a fry-pan. Saute garlic and onions until fragrant.
3. Enter curly fried shrimp. Stir until well blended.
4. Add the other seasonings. Stir again until through blended.
5. Pour water. Cook until the seasonings well infused and the water used up.
6. Remove and serve warm.

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Chicken Pastel Cover

Ingredients:

• 50 grams average protein cake flour
• 150 ml water
• 2 chicken eggs
• 50 grams grated cheese
• 75 grams butter
• 100 grams of steamed potatoes, mashed
• ½ teaspoon pepper powder
• Salt to taste

Filling Ingredients:

• 250 grams of chicken meat, finely chopped
• A carrots, small diced
• 5 tablespoons green peas
• 2 stalks leek, thinly sliced
• 4 cloves garlic, minced
• A teaspoon pepper powder
• Salt to taste
• A teaspoon sugar
• 150 ml chicken broth
• A teaspoon sesame oil
• 2 tablespoons cooking oil
• 2 teaspoons cornstarch, dissolved in 3 tablespoons water

Filling Directions:

1. Heat cooking oil. Saute garlic and leeks until fragrant.
2. Enter the chopped chicken. Cook until change color.
3. Add the other ingredients with no cornstarch solution. Meanwhile, stirring frequently until cooked through.
4. Pour the cornstarch solution. Cook until thick. Remove and set aside.

Directions:

1. Bring of water and butter to a boil and butter melted.
2. Add flour and stirring frequently until cooked through and smooth. Remove and let stand to the steam heat is lost.
3. Add eggs one by one at a time while stirring until blended. Add the other ingredients and stir until well blended. Insert to the spruit star-fitted triangle plastic.
4. Pour the dough lengthwise / circular in heat-resistant bowl or baking dish. Bake in oven at 170 degrees celsius until cooked. Then lift.
5. Add the filling mixture up to two thirds higher of plate height.
6. Then, Pouring the dough into the bowl fully up to the surface. Bake again in 170 degree celsius oven.
7. Bake until cooked through and golden brown. Lift and serve warm.

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Balado Telur (Eggs with Red Chilli Seasoning)

Ingredients:

• 5-6 chicken eggs
• 8 onions
• 4 red chillies (or for taste)
• A tomato fruit
• 1 teaspoon salt
• Cooking oil

Directions:

1. Boil eggs until cooked for about 10 minutes.
2. Milling for red onion, red chilli, and tomato finely.
3. Heat some cooking oil. Saute the ingredients that have been finely milled. Add salt and flavor to taste. Stir-fry until fragrant.
4. Enter boiled eggs. Smear eggs on red chillies seasoning until to infuse. Lift and serve.

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Sauteed Tempeh (Tempeh Stir-Fry)

Ingredients:

• 300 grams tempeh (a kind of fermented soybean patty)
• 100 ml broth
• 2 garlic cloves
• 6 onions
• Cayenne pepper to taste
• 2 pieces bay leaf
• 4 red chilies
• 2 green chillies
• 1 thumb joint ginger
• 1 thumb joint galangal
• ¾ tomato fruit
• 2 pieces scallions
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar, finely combed
• 1 teaspoon salt
• Cooking oil

Directions:

1. Tempeh sliced rectangle. Stir fry tempeh until half dry.
2. Garlic, onion, cayenne pepper, red chili, green chili, ginger, galangal, tomato and scallions sliced finely. Heat 2 tablespoons vegetable oil. First, saute onion and garlic until fragrant. Then stir all remaining sliced ingredients until slightly wilted.
3. Add water and bring to a boil. Then add tempeh and brown sugar.
4. Finally add soy sauce, salt, and tomato.
5. Cook briefly until the spices to infuse. Lift and ready to be served.

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Curly Shrimp Sauce Flush

Curly Shrimp Ingredients:

• 200 grams shrimp
• 2 cloves garlic, finely chopped
• 150 grams protein medium flour
• 2 tablespoons cornstarch
• ½ teaspoon chicken broth powder
• 1 teaspoon pepper powder
• Cooking oil
• 100 ml water

Sauce Ingredients:

• ½ piece of a large onion, cut into triangles and separate each sheet
• ¼ piece of a green bell pepper, cut into triangles
• ¼ piece of a red bell pepper, cut into triangles
• 2 teaspoons oyster sauce
• 1 tablespoon tomato sauce
• 1 teaspoon black pepper, crushed
• ¼ teaspoon white sugar
• Salt to taste
• 50 ml water
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 tablespoon cooking oil

Directions:

1. Peel shrimp, reserving his tail. Peel off the back shell. Wash clearly. To have lost stench, soaked for a while with water, a little salt, and 1 tablespoon lime juice. Then drain.
2. Marinate shrimps with garlic and salt. Let stand until the spices to infuse.
3. Combine flour, cornstarch, chicken broth, and pepper. Mix well. Take 1/3 part, pour the water gradually while stirring until blended.
4. Dip the shrimp in the flour solution. Remove and dredge in the dry flour mixture by pressed slowly.
5. Heat cooking oil. Fried shrimp over medium heat until the yellow-brown. Remove and drain.
6. Sauce: heat 1 tablespoon oil. Saute large onion until fragrant. Add the others sauce ingredients, except water and cornstarch solution. Stir-fry until fragrant. Pour the water, bring to a boil. Pour the cornstarch solution and cook until thick. Lift.
7. Arrange shrimp on platter. Pour the sauce on top. Serve immediately.

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Sauteed Watercress

Ingredients:

• 2 bunches watercress
• 3 onions
• 1 clove garlic
• 2 pieces red curly chilli
• 5 pieces small chilli
• ¼ pieces of tomato
• 2 bay leaves
• ¼ teaspoon salt
• 1/8 teaspoon white sugar
• Seasoning to taste
• 1 tablespoon cooking oil

Directions:

1. Wash watercress. Then, pick the leaves only.
2. Thinly slice onion, garlic, red chili, small chili, and tomato.
3. Preheat of cooking oil over medium heat. Saute onion and garlic. Then, add red chili, small chili, and tomato. Saute until wilted.
4. Insert the watercress. Add salt, seasoning, and sugar. Cover and cook for about 2 minutes. Reserve it occasionally.
5. Lift after the spices infused.

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Sauteed Canned Sardines

Ingredients:

• 1 canned fish sardines instant
• 2 tablespoons cooking oil
• 2 curly red chilli, sliced
• 5 pieces small chili, sliced
• 5 onions, sliced
• 2 cloves garlic, sliced
• 2 bay leaves
• 2 lime leaves
• 1 stalk lemongrass, crushed
• ½ tablespoon lime juice
• ¼ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon seasoning

Directions:

1. Thinly sliced onion, garlic, red chilli, and small chili.
2. In a small skillet, bring cooking oil to heat. Saute onion and garlic. Then, insert the red chili, small chili, bay leaves, lime leaves and lemongrass.
3. After fragrant insert canned fish sardines. Add salt, seasoning, and lemon juice. Mix well.
4. Cook briefly until the spices to infuse.
5. Lift and ready to serve.

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Sauteed Chicken eggs

Ingredients:

• 4 chicken eggs
• 6 onions, sliced
• 2 cloves garlic, sliced
• ½ tomato fruit, sliced
• 200 grams cabbage, sliced lengthwise
• 50 grams leek, thinly sliced oval
• ½ tablespoon pepper
• 100 mL water
• Salt to taste
• Chicken broth powder, if desired

Directions:

1. Preheat some vegetable oil in a medium skillet . First saute onion, garlic, and tomato.
2. Once fragrant, put the already quick beaten egg.
3. If the spices are yellow, pour a little water. Cook until well boiling.
4. Insert cabbage and leek. Add salt, a little flavor or chicken bouillon powder to taste.
5. Stir occasionaly until well cooked. Remove and serve warm.

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Chopsuey

Ingredients:

• 100 grams kopri beans
• 150 grams carrots, sliced lengthwise
• 100 grams sweet corns
• 100 grams cauliflower
• 100 grams green or white mustard
• 250 g meatballs
• 200 grams shrimps
• 2 sheets large curd
• 50 grams leeks, sliced oval
• 1 tomato, sliced
• Salt to taste
• 1 tablespoon butter, for sauteing
• 1 teaspoon cornstarch, dissolved in 3 tablespoons water
• 1 egg, beaten

Subtle spices:

• 6 onions
• 2 cloves garlic
• 1 teaspoon pepper

Directions:

1. Heat the butter in a skillet. Saute the subtle spices and leeks until fragrant. Cook meatballs and shrimps in the spices until change colour. Add carrots. Later, combine with another vegetables.
2. Add a little of water. It is better if broth. Spread salt and seasoning to taste. Add cornstarch solution. Mix well.
3. Finally add a tomato. If nearly well done, pour the beaten egg. Let stand to cook for a while before serving.

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Fresh Healthy Tomato Juice

Ingredients:

• 400 gr tomato
• 3 tablespoons lime
• ½ teaspoon pepper
• ¾ cup ice water

Directions:

1. Combine all the ingredients in a blender.
2. Blend it all until well blended.
3. Serve and drink immediately!

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Tomato: Good for Your Health

A tomato contains of nutrients and phytonutriens which are profit for human body’s health. They are provitamin A (caratenoid), vitamin C, lycopene, saphonin, lutein, caumarin, mineral of sulphure and the others. They have good influence for our health.

Consuming of tomato have more advantages, they are:

1. to purify of blood
2. as antioxidant agent
3. for anticancer and antitumor
4. for normally cholesterol level
5. to keep eye’s health

A tomato has highly enough caratenoid’s composition. It is also found in any other vegetables and fruits that have sharp skin surface colours. The highly caratenoid input, the lower risk of cancer diseases.
For consuming all the highly caratenoid composition from the vegetables and fruits, however it is better in juicy structure than the original.
So, let’s to see how to make this better in juicy dish with my recipe. It is not like the other juice. Alfisha give a name for this special healthy drink as Fresh Healthy Tomato Juice. It is very good because no sugar in. Finally how to make this that was very easy, but still fresh and flavorful for your drink.

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Roasted Curry Seasoned Chicken

Ingredients:

• 1 chicken, cut in 4 or 8 (even better an indigenous poultry)
• 500 cc thick coconut milk
• 500 cc thin coconut milk
• 3 pieces bay leaves
• 2 lemon grass, crushed
• 1 finger joint galangal, crushed
• 1 finger joint ginger, crushed
• 3 sheets lime leaves
• 2 tablespoons cooking oil

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 1 tablespoon toasted coriander
• 5 grains toasted pecan
• 1 tablespoon salt (or to taste)

Directions:

1. Heat the cooking oil to saute the subtle spices, bay leaves, lemon grass, galangal, ginger, and lime leaves until fragrant.
2. Add the chicken, stir until well blended.
3. Pour thin coconut milk. Bring to a boil while stirring frequently to avoid the coconut to be broken .
4. After the thin coconut milk is almost gone, pour thick coconut milk slowly. Stirring gently until the chicken is cooked through and the spices well absorbed.
5. Finally, roast the cooked chicken in a baking dish for about l0 minutes. Lift them up and sprinkle with fried shallots.

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Chicken Eggs for Hair Loss

Chicken egg contains nutrients that are good for health. Because nutrients intake in indigenous poultry is more natural than domestic poultry, therefore chicken eggs is much better than domestic chicken eggs.

Chicken eggs have more advantage for beauty. If you have a problem with hair loss, you can use chicken eggs as an alternative solution. Beside the natural characteristic, there is also no side effects.
These are how to make it. You can use two eggs (or as needed) that have been beaten to apply on wet hair. Let stand for about 20 minutes until stiff felt. Then wash hair thoroughly.
Give hair conditioner or olive oil in a half-wet hair. Not have reached its root. conditioner or olive oil function to moisturize hair, in addition to take more nutrients and reduce the remaining smell in hair.
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Soy Sauce-Sauteed Tofu & Tempeh

Ingredients:

• 4 to 5 pieces tofu, diced
• 250 grams tempeh, diced
• 3 boiled eggs
• 1 teaspoon salt
• ½ teaspoon chicken seasoning
• 4 tablespoons soy sauce
• 2 cups water (broth is better)

Subtle spices:

• 3 onions
• 1 clove garlic
• 3 pieces pecan
• ¼ teaspoon pepper

Directions:

1. Heat cooking oil to fry tofu and tempe. Fry tofu and tempe over medium heat until half cooked. Remove and drain.
2. Boil eggs until well cooked for about 10 minutes.
3. Saute spices that have been refined until fragrant.
4. Pour water into sauted spices. Bring water to a boil. Add soy sauce, salt, seasoning, tofu, tempe, and boiled eggs.
5. Stir for a while until spices well absorbed. Remove and ready to served.

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Lime for Health & Beauty

Lime (citrus aurantifolia) has a round shape, smooth surface, thin-skinned, and the color of the fruit from green (young – adult) to yellow (old).
This sour tasting fruit that contains chemical compounds such limonen, linalin acetate, acetic gelanil, citral, citric acid, and phellandren.
Lime has many benefits such as medicine, immune enhancer, and beauty.

1. As medicine: to cure a cough. Way, squeezed lime juice to 1 / 3 cup. Add some soy sauce 1 tablespoon. Stir until mixed well. Drink the mixture immediately.
2. Beauty treatments: slow aging process (wrinkles). Way, squeezed limes mix with 1 tablespoon eucalyptus oil and ¼ teaspoon of whiting. Mix well. Mixture used as a powder. Use it regularly before sleep.
3. Endurance enhancer. Squeezed lime combine with the chicken egg and a little brown sugar. Mix well. Drink regularly once a week.

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Wedang Uwuh

Visited to Yogyakarta, it's not complete if you have not tasted the drink called ‘wedang’ (a kind of drink which contains well blended herbs in hot water), that named wedang uwuh. In the Java language, uwuh means garbage. Garbage is derived from the dried leaves that fall from trees. It is said, the leaves taken from trees in the tomb of King Imogiri complex. Dried leaves then are formulated and brewed.

One of the wedang uwuh producens opening wedang store at Imogiri road (opposite to Imogiri BPD Office) of Bantul, Yogyakarta.
Wedang uwuh already formulated, packaged in small bags. It is same way as we brew to some tea. Wedang brewed in hot water until the color red mixture.
The composition of each pack wedang uwuh consists of ginger, lump sugar, clove leaf, lemon grass, and etc. All materials must be dry .
Wedang uwuh have good efficacies for body health, examples to keep warm, prevent colds, smooth throat, and thin mucus.
But you should not underestimate of what favor taste is. Although it have good efficacious as medication, however wedang uwuh have a good taste and feel warm. Just try it.
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Wet Red Chillies Jerky Beef

Ingredients:

• 500 grams fresh meat
• 2 cloves garlic
• ½ tablespoons coriander
• 5 pieces of red chili (seeds removed half)
• 4 onions
• ¾ tomato

• 2 sheets of bay leaves
• Salt to taste
• 1 teaspoons lime juice
• Cooking oil to saute
• Water

Directions:

1. Bring approximately 500 cc of water to a boil.
2. Insert the meat, bay leaves, coriander, and salt to boiled water. Cook the meat until cooked through. Remove the meat and drain.
3. Widened thinly sliced meat before cutting it. Then, crushed.
4. Preheat of lightly cooking oil over medium heat in a skillet. Fry the slices of meat until well browned. Removed and drain.
5. In another step. Red chilies, onion, and tomatoes crushed roughly. Then, saute over 2 tablespoons of heat cooking oil. Stir until the crushed spices fragrant and wilted.
6. Add a little water over sauted materials . Bring a water to a boil. Then put the browned meat. Add the lime juice, too(it’s optional). Stir well until the seasoning is absorbed and lift.

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Culinary Business Innovation

Opening culinary business today is full of challenges. It is because of businesses in food kept mushrooming. This growth is not comparable to the purchasing power of buyers and consumers. But, really had no chance at all? The answer, of course not.

In building a culinary business, there should be tree things we have, i. e:

1. Creating a new food
2. Using a unique name (such a cool name)
3. Creating a sense of pride

Called it famous Lembang Tofu in West Java, Indonesia. Lembang Tofu not just tofu. But there are special processing in it. Lembang Tofu is tofu that mixed milk. The packaging also uses a special box that caused a sense of pride for what you eat.

Or French Fries. Why are we love to buy the French Fries, obviously just fries? Because its name sounds cool (like coming from another state, i.e europe). The packaging is very attractive and practical. Held in the hand rising us a sense of pride.

If you really seriously want to engage in culinary business, there won’t be any useless in using the services of a business consultant. A Business consultant will help you more conceptually products, straight to point, and long term business. For example:

Guardian Business Consultant
Kebon Agung Street I No. 166
Sendangadi, Mlati, Sleman, Yogyakarta
Phone: (0274) 4362299

A consultant will provide insight into the importance of distinguishing between normal trade and running a business. So, do not merely sell the product.

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Spicy Shrimp Paste ala Alfisha

Ingredients:

• 2 liters of water
• 1 tablespoon cooking oil
• Spaghetti 250 grams
• 300 grams shrimp (shell removed, allowing the tail)

Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 6 cloves garlic , chopped
• 2 tablespoons tomato paste
• 10 tablespoons tomato sauce
• 8 tablespoons chili sauce
• ½ teaspoon salt
• ½ teaspoon pepper powder
• 2 tablespoons white sugar
• 100 ml water

Topping:

• Grated cheddar cheese
• Lightly chopped parsley

Directions:

1. Bring a medium pot of lightly cooking oil water to a boil. Cook pasta in boiling water for about 10 minutes. Remove and drain pasta.
2. Sauce: in a separate small skillet over medium heat, combine garlic and large onion with the vegetable oil. Saute until all spices tender.
3. Insert shrimps to sauted spices until colour changes. Add the tomato paste, tomato sauce, chili sauce, salt, pepper, and sugar. Mix well.
4. Pour water into the mixture. Cook briefly until boiling. Remove.
5. Prepare a plate to order pasta. Sprinkle by grated cheese (if you want to use it). Pour the sauce on top. Sprinkle with chopped parsley.
6. Serve warm.

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