Smoothie and Shake Tips

1. A smoothie is basically a blended fruit drink. The best-tasting smoothies are made from fruit that is fresh or frozen, and not canned.
2. All smoothies begin with a liquid base. This can be orange juice, milk or another liquid.
3. You can make a frostier drink by freezing fresh fruit before making a smoothie.
4. Smoothies are best when they're fresh out of the blender, but they can be frozen the night before, as well – just remove the smoothie from the freezer about an hour before drinking.
5. You can replace a meal with a smoothie or shake by adding a scoop of high-quality protein powder and a tbsp. of high-quality olive or flax oil.

How to cook a healthy potato

Many believe the mother of French fries can be part of good diet and balanced. In fact, anything you choose, no problem. Because potatoes are eaten with the skin make vitamin C Feed, and one of the best sources of fiber and potasium. Meanwhile, the chef trying to find better ways to make potatoes, good oil to use with the "healthy" or without fried. This is the trick fry potatoes, that can be enjoyed without the worry of fat hikes after that.

1. 
   
   Buy frozen potatoes. Several companies now produce frozen potato with materials that have been tested first, and their fat, good for the body. Look for frozen potato products that kalorinya no more than 120 grams. For info, 3 oz in each dish are 3.5 grams of fat.


2. Stock fried potatoes. Dish of potatoes fried with a new way of processing, which is first boiled and then fried before given the wind, can be an option. 3 oz Each dish contains about 180 calories, 6 grams fat, 1 gram of fat and saturated.


3. Create your own. We can make your own potato relish dish that is rich with antioxidants to follow this recipe below:


4. Rainbow potatoes (for 4 portions) 5 potato slices fruit 1 cm long. Rendam potatoes in cold water for 45 minutes. Then, cut 1 medium sized sweet potato lengthwise, as much as 1 cm. Hot oven to 200 degrees Celsius. potatoes are soaked, Mix with the sliced sweet potatoes, 3 tbsp olive oil, salt, and pepper. Horizontal row in the brass. Rooms up to 40 minutes, back, and roast again until the potatoes so the color brown.

Risoles

Ingredients: 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.

Direction:

• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into
• tiny pieces. Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.

Multilayered Butter Cake (Lapis Legit)

Ingredients

* 570cc or 30 egg yolks
* 525-600 g butter, whipped or melted
* 100 g flour, sifted
* 300 g granulated sugar
* 3 Tbs. sweetened condensed milk
* 1 Tbs. special layer cake extract (optional)
* 15 g powdered milk
* ½ tps. powdered vanilla extract


Directions

1. Place the egg yolks, granulated sugar and vanilla into mixing bowl
2. . Beat to very high soft peak.
3. Stir in the layer cake extract, flour and butter. The batter should be very thick.
4. Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well.
5. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
6. Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished.
7. Serve when cool.

Makes 30 slices.

Teriyaki Salmon Skewers with Grapefruit

Ingredients

1 large Pink grapefruit

1 cup 100% Florida grapefruit juice (about 8 ounces)

1/4 cup reduced sodium soy sauce

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons rice wine or apple cider vinegar

2 cloves garlic, minced

1 pound of boneless wild skinless salmon, cut into 1-inch chunks

1/2 pound cherry tomatoes

1 yellow or orange pepper, seeded and cut into 1-inch chunks

1 zucchini, cut into 1/2-inch chunks

1 small red onion, peeled and cut into 1-inch chunks

12 wooden skewers

1. Cut the top and bottom off one of the grapefruit. Place it cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each "flower" in half and set aside.
2. Pour 1 cup of Florida grapefruit juice into a small saucepan. Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to a simmer and cook 15 to 20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken. Set aside.
3. Preheat oven to 400°F (205°C). Cover two cookie sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10 to 12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist. Drizzle with remaining sauce and serve immediately.

Makes 8 servings.

Recipe created by my wonderfull friend "Skinny Chef" Jennifer Iserloh.

Crisp Sweet Striped Cookies (Kuping Gajah)

Ingredients

* 500 gram wheat flour
* 150 gram granulated sugar
* ½ tsp. salt
* ½ tsp. vanilla
* 2 eggs, lightly beaten
* 1 Tbs. cooking oil
* 100 cc water
* ½ Tbs. cocoa powder
* 800 cc oil for frying








Directions

1. Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then divide in half.
2. Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown.
3. Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens.
4. With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once more with a rolling pin. Fry in hot oil until crisp. Remove, drain.

Coconut Sweet Potato Cake (Getuk Lindri)

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Direction

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Black Forest Cheesecake

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder

Filling:

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice

Topping:

4 ounces (2/3 cup) semisweet chocolate, melted

1/2 cup sour cream

1. Preheat oven to 325*F (160*C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
3. With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
4. Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven
   with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
5. Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.

Makes 12 servings.

Buffalo Wings

Portion size: 6 people

Ingredients

* 15 pieces of chicken wings, cut into 3 parts
* 1 / 2 tsp pepper powder
* 1 / 2 teaspoon salt
* 75 cc of white of eggs, shake until frothy
* 75 grams of wheat flour
* 2 tsp chili powder
* 1 teaspoon tomato paste
* 4 tbs tomato sauce
* 2 teaspoon Tabasco sauce
* 2 tablespoon honey
* 2 tsp lime juice
* 1 / 2 tsp sauce english
* 3 tablespoon water

How to create

1. Lumuri chicken wings with salt and pepper powder to the average, and sisihkan, leave for 30 minutes.
2. Mixed wheat flour and chili powder, to poke the average, sisihkan ago.
3. Celupkan wing earlier in the egg white, mix in the flour gulingkan earlier, and fry in hot oil and lots of up to half-baked, lift, tiriskan.
4. Mixed tomato paste, tomato sauce, Tabasco sauce, honey, lime juice, sauce England, and water, poke the average, and enter the wings before frying, poke average, diamkan for 30 minutes.
5. Place the chicken wings in a plate heat-resistant, and roast in the oven (170 degrees Celsius, 30 minutes) until cooked, lift, serve.

Es Buah Semarak

Ingredients
* 1 tin fruit cocktail
* 200 grams of green wine, wash clean
* 150 grams of confectionery and fro, gave red
* 150 grams of candy back and forth, give it the color green
* 100 grams of raisins
* 2 pieces of apples, cut thin without a small peeled
* 400 cc water
* 200 grams of sugar
* 2 orange lemon, water capture
* 500 cc Sprite

How to create

1. Mixed water, water, fruit cocktail, and sugar, to poke the average, and cook until boiling, lift, store in refrigerator
2. Enter cocktail, green wine, candied red back and forth, back and forth candied green, plum, and apples in large bowl, mix water and add the sugar before, poke average, store in refrigerator.
3. When presented akan, enter Sprite and orange juice lemon, poke the average, then add ice, serve.

Minced Seafood Satay (Sate Lilit)

Ingredients:

• 10 oz skinned boneless snapper fillet or other firm white fish
• 10 oz raw shrimp, peeled
• 2 cups freshly grated coconut, or 1½ cups dried unsweetened coconut, moistened
• ½ cup spice paste for seafood
• 5 fragrant lime leaves, cut in fine shreds
• 1 tsp. black peppercorns, finely crushed
• 2 tsp. salt
• 3-5 green bird’s eye chilies, very finely chopped
• 2 Tbs. brown sugar
• Lemongrass, cut in 6-inch length, or bamboo skewers

Instructions:

• * Combine fish with shrimp and mince very finely in a food processor or with a chopper. Add all other ingredients, except lemongrass and mix well.
• * Mold a heaped tablespoonful of this mixture around a bamboo skewer or over trimmed stalks of lemongrass and grill over charchoal until golden brown.

Helpful hints: It is important to use only fresh shrimp and fish for this particular dish.

Make 4-6 servings.

Peanut and Tiny Seafish (Teri Kacang)

Ingredients:

* 100 gr. tiny salted fish (rice teri dish)
* 100 gr. peanut
* 3 small shallots
* 2 red chilies
* 2 green chilies
* 2 tsp. vegetables oil

Instructions:

* Stir fry tiny fish and peanut with 1 tsp. oil until golden brown. Remove and leak through. Set aside.
* Slice shallots very thinly and also slice both chilies in round forms then stir fry these with 1 tsp. oil until faded.
* Add the peanut and tiny fish and mix it for approximately 2 minutes. Remove and ready to serve

Make 2-3 servings.

Banana Leaf Roast Duck (Bebek Betutu)

Ingredients:

* 1 whole duck, about 4½ lbs.
* 18 shallots, peeled, cut in half and sliced
* 6 cloves garlic, peeled, halved and sliced
* 3 stalks lemongrass, finely sliced
* 5 fragrant lime leaves, finely sliced
* 6 candlenuts, chopped
* 2 inches ginger root, peeled and chopped
* 3 inches fresh turmeric, peeled and chopped
* 3 inches kencur root, peeled and chopped
* 1 tsp. black peppercorns, crushed
* 5 bird's-eye chilies, sliced
* 1 tsp. coriander seeds, crushed
* 2 tsp. dried shrimp paste, roasted and coarsely crushed
* 1½ Tbs. salt
* 3 Tbs. oil
* Banana leaves, parchment paper or aluminum foil for wrapping


Instructions:

* Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
* Rub the duck outside with this mixture and fill the center of the duck with the remainder.
* Close the openings of the duck with bamboo skewers.
* Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
* Transfer duck to a moderate oven and bake at 350ºF for 30 minutes.
* Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
* When cooked, the meat should be so tender that it falls off the bones.

Note: The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Make 4-6 servings.

Create Mango and cabbage acar

ingredients

• 340g of cabbage
• 4 tbsp of salt
• 3 green (unripe) mangoes
• 1/2 cup of white vinegar
• 2 finely chopped shallots
• 2-5 halved and seeded birdseye chillies
• 2 tbsp of castor sugar
• 4 tbsp of warm water

“A couple of years ago, just outside of Cairns, I had one of those "aha!" experiences involving a mango.”

Chef: Brigitte Hafner Photo: Quentin Jones Source: The Sydney Morning Herald Saturday January 3, 2004 Indonesian, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Egg free, Side dish

This is a dish from Sri Owen's Indonesian Regional Food and Cookery.

Method

Finely slice 340g of cabbage and toss with 2 tbsp of salt. Peel 3 green (unripe) mangoes and chop into long matchsticks. Toss with 1 tbsp of salt. Let the cabbage and mangoes sit separately for a couple of hours then rinse well to remove salt and drain. Mix 1/2 cup of white vinegar, 2 finely chopped shallots, 2-5 halved and seeded birdseye chillies, 1 tbsp of thinly sliced ginger, 1 tsp of salt, 2 tbsp of castor sugar and 4 tbsp of warm water in a large bowl. Mix well till the sugar dissolves. Mix in the cabbage and mango. Leave for an hour before serving.

Serves 6-8 as a side dish.

Nasi goreng

This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or salmon.

Method

Heat a wok or fry pan until hot. Add oil, and fry shallots, chilli and garlic for 2 minutes until golden.
Add tomato sauce, soy sauce, chilli sauce, tomatoes and bean shoots, and toss over medium heat until well-mixed. Add the prawns and toss, then scatter the rice over the top with your hands, breaking up any clumps. Toss well until hot, adding the parsley at the end. Serve with a wedge of iceberg lettuce and top with a fried egg. Scatter with deep-fried shallots and coriander and serve with lemon wedges.

Serves 4

Tip: Serve with a little extra sauce made up of 2 tbsp soy, 2 tbsp tomato sauce and 1 tbsp sweet chilli sauce.

INGREDIENTS

• 2 tbsp peanut oil
• 3 red shallots, finely chopped
• 1 red chilli, finely sliced
• 2 garlic cloves, finely sliced
• 2 tbsp tomato sauce
• 3 tbsp soy sauce or kecap manis
• 1 tsp chilli sauce or sambal oelek
• 10 cherry tomatoes, halved
• 1 cup bean shoots, washed
• 8 prawns, cooked and peeled
• 3 cups cooked jasmine rice, chilled
• 3 tbsp chopped parsley
• 1 iceberg lettuce, cut into wedges
• 4 eggs, fried
• 2 tbsp deep-fried shallots
• 8 sprigs coriander
• 1 lemon, cut into wedges

Sate daging Indonesia

INGREDIENTS

• 1 kg rump steak, cut into bite-size chunks
• Wooden satay skewers, soaked in cold water for 1 hour

Marinade

• 1 medium sized onion, finely chopped
• 4 large garlic cloves, finely chopped
• 5 tbs kecap manis
• 2 tbsp peanut oil
• 1/2 tsp sea salt
• 1/2 tbsp palm sugar, grated
• 1 tsp ground coriander

Sweet black rice pudding

“In the tropics, heavenly food is combined with sublime hospitality in dreamy locations”

Ingredients

• 1 cup black glutinous rice
• 3/4 cup white glutinous rice
• 2 pandan leaves (see note below)
• ¼ tsp sea salt
• 5 cups water
• ¼ cup palm sugar
• ¼ cup water
• 1 400ml tin coconut cream
• fresh bananas or mangoes and raspberries in season

This is a delectable dish of sweet, black glutinous rice combined with sticky white glutinous rice cooked slowly in an earthenware pot to melt-in-your-mouth consistency. Infused with scented pandan palm leaves to add a flavour similar to vanilla, sweetened with fresh wheels of grated palm sugar, drenched with swirls of rich coconut cream to cool it, then topped with fresh mango or banana ... mmm ... That's what I call a memorable Bali holiday!

Method

Combine the black and white glutinous rice and rinse in a bowl three times to remove starch. Place rice, pandan leaves, salt and water in a heavy-based pot. Bring to the boil and simmer on medium heat.

Meanwhile, grate the palm sugar and add to the water. Bring to the boil and simmer until the sugar dissolves (about five minutes).

When the rice has been cooking 30 minutes, add the syrup and cook for another 10 minutes.

Try soaking the rice the night before to cut the cooking time in half.

To serve

Serve warm on a wintry night with lashings of cold coconut cream and fresh fruit (try frying banana slices) or chill in cups for a balmy Bali summer's night treat.

Note

Black and white glutinous rice can be found at Asian grocers. Buy fresh or frozen pandan leaves at Asian grocers. Or, instead of using pandan leaves, add a few drops of vanilla essence at the end of the cooking process.

How to Cook Shoyu Chicken

If you've been wanting to have that Hawaiian Lu'au that you've been dreaming of lately, you might as well improvise a bit and shop around the Internet at Aloha Joe's for great recipes on how to cook Shoyu chicken, a favorite Hawaiian dish. Aloha Joe's is located online at AlohaJoe.com, and the official site is loaded with many Hawaiian events, Hawaiian culture, shopping at Aloha Joe's stores, Hawaiian music, and, last, but not least, a delicious recipe on how to cook Shoyu chicken, plus a lot more. The recipe is listed below, and it is easy to follow, even for the most novice of gourmet cooks:

Ingredients:

1 cup soy sauce

1 cup pineapple juice

1/4 cup brown sugar

2 teas. wine

1 piece ginger (crushed)

2 large cloves of garlic (mashed)

3 pounds - skinless chicken thighs - cut in half or thirds (boneless)

How To:

Mix above ingredients well, add chicken. Bring to a boil and lower to simmer.
Cook slowly until chicken is TENDER.

While you're mixing up this great recipe for Shoyu chicken from the official website at Aloha Joe's, you can sing along to the Hawaiian music on the Aloha Joe Radio Station.

How to Cook Shrimp

If you are wanting to find out how to cook shrimp in several different ways, you can find an ample supply of shrimp recipes by going to the super recipe website at Cooks.com's Recipe Search. Once you've searched on how to cook shrimp, you will come up with a million and one ways in which to cook one of your favorite seafoods. How does shrimp curry, barbecue shrimp, shrimp scampi, Chinese shrimp, and many others sound to you? Sounds delicious to me. So utilize this very good website for your cooking needs when you need to know how to cook shrimp.

If you are looking for a good cookbook on cooking shrimp, then I suggest that you use the search engine at Google Book search and find out who has the best cook books around filled with tempting and tasty shrimp dishes that are delightful for entertaining or staying inside and watching your favorite movies on TV. So why cook shrimp in the same way that you've been doing it forever; take a chance and switch that recipe up a bit, and you'll be the talk of the house and of your circle of friends with nothing but you talent in the kitchen.

Indonesian Cuisine

Indonesia consists of some 13,000 islands which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. For centuries, these islands have been the center of international trade. Rich, volcanic soil produces an amazing number of fruits and vegetables, the seas yield vast numbers of fish. Spices, however, have been the main source of Indonesia's fame. Nutmeg, clove, and pepper drew traders from India, China, Africa, and the Arab world, and later, European explorers and colonists from the Netherlands, Portugal, and England. From the 8th through the 16th centuries, powerful polities on Java and Sumatra controlled much of what is today the Indonesian Archipelago. But, by the end of the 16th century, steady European colonial expansion left the nation a collection of weak, disconnected fiefdoms, all of which came under direct Dutch control within two centuries. The Republic of Indonesia was declared at the end of the Japanese occupation of Indonesia during World War two. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chile.

The main meal in Indonesia is usually served at midday. Food which was cooked in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several sambals, spice relishes that are mixed with the food. A light meal might consist of rice, some dried fish and a chile sambal.

Indonesian cooking is rich with coconut milk. Beverages, sauces, soups, and even rice are prepared with it. Traditional spicing builds on a base of coriander, pepper, and garlic. Added to those are turmeric, cassia (the local bark that is quite close in flavor to cinnamon), bay leaf, star anise, ginger, tamarind, galangal, cardamom, lemon grass, scallion, shallots, peanuts, dried anchovies, and prawns. Even ghee finds its way into many recipes. Surprisingly, cloves and nutmeg, flavors at the very heart of the spice trade, play a marginal role, at best, in Indonesian cuisine. They are more commonly used in local medicine.